Coogan’s Steak Stroganoff
Coogan’s Steak Stroganoff is our version with a creamy tomato-based sauce. The addition of tomato paste and a blend of cream and garlic creates a unique and delicious flavor combination that is truly soul-satisfying.
Coogan’s Steak Stroganoff is something we make every time our son visits and if he stays longer than a few days, you can guarantee he will ask for it twice. Corey created it years ago as he began to understand just how deep Tyler’s love for stroganoff was and wanted to make him something special.
I was a single mom when my now-adult kids were little ones. Sadly, we have a limited number of good-food-memories from those days (I didn’t know how to cook and we were super poor – not a good combo) …
BUT … box Hamburger Helper meals were my jam. I’m not kidding … I could whip up a Hamburger Helper meal in no time and it always turned out tasty. The kids and I collected the coupons on the box and would stock up like crazy when they went on sale.
My son’s all-time favorite Hamburger Helper meal was Beef Stroganoff. Soon, I had to start preparing two boxes at dinner because this growing boy was basically eating an entire box for himself … and I always needed a little extra to take to work the next day for lunch.
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Tyler’s love for beef stroganoff has evolved over the years and especially after Corey came into our lives and introduced us all to cooking with flavor and spice. Scratch stroganoff is something Tyler makes on a weekly (sometimes bi-weekly) basis at his own home in College Station. He always sends us photos of the food he prepares … we LOVE it!
How to make Coogan’s Steak Stroganoff:
Corey has two go-to recipes for stroganoff. One is with a creamier sauce and the other is with a more tomato-based yet still creamy sauce. Both are equally incredible and tasty. And you can use any type of beef from a high-end steak like filet mignon or just use ground beef.
Coogan’s Steak Stroganoff is our version with a creamy tomato-based sauce. The addition of tomato paste and a blend of cream and garlic creates a unique and delicious flavor combination that is truly soul-satisfying.
Here’s what you will need:
You can easily substitute filet mignon with your favorite steak, ground chuck, or ground beef which is much more cost-effective. Filet mignon is one of Tyler’s favorites so we always try to have it when he’s home to visit.
- Filet mignon, 1-1 1/2 pounds – cut into bite-sized pieces *or substitute another type of steak or ground beef
- Salt + pepper
- Vegetable Oil, 2 tablespoons
- Onion, 1 medium diced
- Garlic, 2 cloves minced
- Butter, 3 tablespoons
- Flour, 3 tablespoons
- Tomato paste, 2 tablespoons
- Beef broth, 2 14.5-ounce cans
- Smoke paprika, 1 teaspoon
- Worcestershire sauce, 2 tablespoons
- Heavy cream, 1/2 cup
- Sour cream, 1/2 cup
- Egg noodles, 1 16-ounce bag
- Mushrooms, 1 cup *optional
How do you make Coogan’s Steak Stroganoff?
Cut the steak into bite-sized pieces. Then salt and pepper the meat and place in the refrigerator to chill for about 2 hours. If your time is limited, chill in the refrigerator while you assemble your ingredients.
In a large skillet, brown the steak in 2 tablespoons of oil for about 3 minutes over medium-high heat.
NOTE: To keep the steak from being “chewy”, do not overcook as it will continue to cook once it is added back to the sauce.
After you’ve browned the steak, remove it from the skillet and transfer it to a plate.
Then set aside while you prepare the delectable sauce and start the pasta.
Cook and prepare egg noodles according to the package instructions. Drain and set aside.
While the pasta is cooking…
Add the chopped onions to the skillet (add a little more oil, if needed) and saute over medium-high heat until softened and translucent. Then stir in the minced garlic, cooking for about 30 seconds.
Yum. This right here is such a delicious smell.
Stir in the butter and as it melts, reduce the temperature to medium heat. Add in the flour, whisking continuously to form a roux.
Then add in tomato paste.
The mixture will be thick in texture. Keep stirring so it does not burn to the bottom of the skillet.
Slowly add in beef broth, whisking continuously to break up the flour. Whisk until the onion mixture is smooth while deglazing the brown bits from the bottom of the pan.
Deglazing ... is the process of mixing and lifting the browned meat stuck to the bottom of the skillet and incorporating the bits into the sauce. It adds incredible flavor to your dish.
Whisk in the paprika.
Next stir in the Worcestershire sauce.
Bring the sauce to a boil then reduce the heat to a simmer.
Pour in the heavy cream, add the sour cream, and stir to combine well.
See how quick Corey is with the whisk?? Those are the goals I try to live up to.
The chef’s hat is what makes power whisking possible.
Recipe Tip: Taste test as you go and adjust as needed.
Salt and pepper to taste (obviously from this photo, we love pepper… for you, my friend, it’s safer just to sprinkle a little at a time).
Simmer for about 5 minutes.
Lastly, you will stir in the browned steak bites. Give the sauce a little taste and see if it could use a little more seasoning or cream. Add in tiny increments, so you get it just perfect.
Now would also be the time to add in the mushrooms, but only if you like them. There is only one person in our family who likes mushrooms (Corey) so we usually leave them out of most recipes, unless they are chopped up into super, super, micro-tiny bits. If I see them, I can’t eat them.
BUT … Corey insists that this dish is even MORE AMAZING with fresh mushrooms added.
I’ll just take his word for it.
I only added this photo so the kids could understand why I can’t immediately upload their favorite recipes.
This is what I’m working with. Bless his sweet heart. I do love this man and his passion for good food.
Corey’s recipe notes leave much to the imagination. I try to write each version as he makes it or we spend about an hour after completion to discuss exactly what he used and the steps he went through. Then we repeat the recipe based on our notes only to see if we left anything out or need measurement adjustments.
It can be easier for me to just write it and photograph it as we go. 🙂
I can’t complain though. Coogan’s Steak Stroganoff is really delicious. And I’m never going to turn down the opportunity to have it for dinner. Never.
Doesn’t this dish just make you swoon? A common recipe done uncommonly well. Enjoy, friends!
Optional toppings for this recipe:
We always keep these two options on stock and I think you just can’t go wrong using them to not only enhance the flavor but also create a photo-worthy dish!
- Grated parmesan cheese
- Dried parsley
What can I serve with Coogan’s Steak Stroganoff?
Many steamed or skillet-sauteed vegetables will go perfect with this recipe, especially some of these options:
- String beans with garlic
- Buttery peas
- Sauteed mushrooms
- Tomatoes
- Buttery garlic green beans
- Steamed broccoli
- Italian green beans
- Garden salad
- Classic Scratch Dinner Rolls – Click here for the recipe!
- Coogan’s Garlic Rosemary Breadsticks – Click here for the recipe!
- A loaf of garlic bread
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Coogan’s Steak Stroganoff
Equipment
- Large saucepan, for pasta
- Large castiron skillet, or large skillet
- Whisk
Ingredients
- 1 – 1½ lbs filet mignon , cut into bite-sized pieces *Substitute any type of steak or ground beef
- salt + pepper , to preferred taste
- 2 tbsp vegetable oil
- 1 medium onion , diced
- 2 cloves garlic , minced
- 3 tbsp butter
- 3 tbsp flour
- 2 tbsp tomato paste *optional
- 2 14.5 oz cans beef broth
- 1 tsp smoked paprika
- 2 tbsp Worcestershire sauce , or more to taste
- ½ cup heavy cream
- ½ cup sour cream
- 1 16 oz bags egg noodles
- 1 cup mushrooms , chopped *optional
Optional Topping
- shredded parmesan cheese
- dried parsley
Instructions
- Chop 1½ pounds of filet mignon into bite-sized pieces. Salt and pepper thoroughly and chill for 2 hours. OR … if time is limited, chill the seasoned steak while you assemble your ingredients.
- NOTE: You'll need a large and deep skillet for this recipe.In a large skillet, brown steak in 2 tablespoons of oil for about 3 minutes over medium-high heat. NOTE: To keep steak from being "chewy", do not overcook as it will continue to cook once it is added back to the sauce. Remove the steak, transfer to a plate, and set aside.
- Cook and prepare pasta according to package instructions. Drain and set aside.
- While the pasta is cooking…Add chopped onions and mushrooms (optional) to the skillet (add a little more oil, if needed) and saute over medium-high heat until onions have softened. Then stir in the minced garlic, cooking for about 30 seconds.
- Stir in the butter and as it melts, reduce the temperature to medium heat. Add in the flour, whisking continuously to form a roux. Then add in tomato paste. The mixture will be thick in texture. Keep stirring so it does not burn.
- Slowly add in beef broth, whisking continuously to break up the flour. Whisk until the onion mixture is smooth while deglazing the brown bits from the bottom of the pan.
- Whisk in paprika and Worcestershire sauce. Bring the sauce to a boil then reduce the heat to a simmer.
- Pour in the heavy cream, add sour cream, browned steak, and stir to combine well. Salt and pepper to taste. NOTE: if the sauce needs to thicken more, whisk in 1 teaspoon of flour at a time until it reaches your desired consistency.Simmer for about 5 minutes.
- Fill each plate with pasta, covered by a hearty serving of sauce, and then top it off with a sprinkle of parmesan cheese and dried parsley.
Notes
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