French Onion Beef Stroganoff. This spin on French Onion Soup is hearty, comforting, and perfect for family dinners. It features tender beef steak, caramelized onions, mushrooms (if you like them!), egg noodles, rich beef gravy, and of course, plenty of delicious melted cheese.
Is it just me, or does everything taste at least a hundred times better when you add a layer of toasted, rich, melted cheese on top? The kind that stretches when you take a forkful and makes little strands that you have to saw apart with your teeth or they’ll just keep stretching and stretching and stretching…
That’s definitely the best part of French Onion Soup in my opinion, although I’ll admit that the caramelized onions and beef stock certainly don’t hurt. Really I just have a sort of obsession with French Onion Soup, which you probably are already aware of if you’ve been hanging around here for a while. After all, I French Onion-ify everything I can. Case in point: marvel at these French Onion Beef Sliders, this French Onion Blooming Bread Bowl, and this Waffled French Onion Soup.
But this French Onion Beef Stroganoff isn’t a new French Onion recipe here on the blog– it’s actually the first dish that I ever decided to “onionify”, and my favorite of them all. After remaking it through the years, I figured it was time for some updated photos, some small tweaks to the recipe, and a how-to video. Everybody loves a how-to video, right?
WHAT IS BEEF STROGANOFF?
I know I’ve been gushing a lot about the French Onion part of this recipe so far, but the real trick to nailing this dish is in the beef stroganoff. But what exactly is beef stroganoff?
Traditionally, beef stroganoff is a Russian recipe that consists of thinly sliced beef and sauteed onions and mushrooms. It’s finished in a dill-spiked sour cream sauce and served over a mountain of egg noodles. However, there are just as many variations as there are babushkas out there in the world. Every Russian family seems to have their own version that was passed down for generations, and after its heyday in America in the 1950s, grandmas from every background might be affectionately instructing you on the “right way” to make it.
The ’50s of course have come and gone, as has the popularity of beef stroganoff in the US. It has since maintained a reputation for being a “retro” food, though its roots go back much further than that.
Beef stroganoff was actually created for a 17th century Russian elite named Count Pavel Aleksandrovich Stroganoff. Born in France, the diplomat developed a taste for both Russian and French cuisine, so chefs served him a hybrid recipe of French mustard beef and a dollop of Russian sour cream. The dish lived on long beyond Stroganoff himself, and slowly shifted into the recipe we know today. And despite all of the history behind it, this comforting, hearty dish is still definitely deserving of a spot on your (modern) dinner table.
HOW TO MAKE FRENCH ONION BEEF STROGANOFF
Given the French influence on beef stroganoff itself, it’s no wonder adding a French Onion twist works so well. I decided to take some tips from both French Onion soup and French beef stew in order to make this recipe as delicious as possible, and trust me, it hits all of the marks.
First, I focus on the beef. As I mentioned, Russian beef stroganoff usually uses thin strips of beef, but I prefer cubed beef, which doesn’t get lost among the many onions and noodles in this recipe. By first tossing the beef in flour, then browning and reserving for later, I’m able to get a slight crust on the edges which always makes a meat-based recipe all the more enjoyable.
It’s important to remove the beef before moving on to cook the onions, as leaving the beef in would result in overcooked, chewy chunks. However, leave all of those crispy browned bits on the bottom– those will help to flavor the sour cream sauce that brings it all together.
Once the beef is finished browning and removed from the pan, I add in my onions, as well as some thyme and bay leaf for authentic French Onion flavor. I cook the onions until they’re just lightly caramelized, then I add in the mushrooms and saute them until everything’s beautifully brown. At this point, I remove the thyme and bay leaf and focus on the sauce.
(PS. If you don’t like mushrooms, don’t worry. You can definitely leave them out!)
To make the sauce, I deglaze the pan with red wine. This will bring up all of the browned bits I mentioned earlier so that they can incorporate the beef’s flavor into the sauce.
Then, I add just a little more flour and stir everything together before adding in the broth. This step is key in ensuring that the sauce will thicken up enough to coat the meat and noodles in a rich, beefy gravy. I also add worcestershire sauce to the mix to give the dish more depth. At that point, I add the beef back in and simmer until the sauce is thick, and then I mix in the sour cream and cooked egg noodles.
Now for everyone’s favorite part: the cheese! Grated Gruyere is my favorite (and it is the classic cheese used in French Onion Soup), but you can also use swiss or provolone if you prefer. All that’s left to do is pop it in the oven until the cheese is melted and beginning to brown, then sprinkle over some chopped parsley and savor all of those beautiful French Onion Beef Stroganoff cheese pulls.
THE FRENCH ONION BEEF STROGANOFF VIDEO
French Onion Beef Stroganoff
- Total Time: 50 minutes
- Yield: 5 1x
- 2 pounds beef steak, cubed
- Kosher salt and black pepper, to taste
- 1/2 cup all purpose flour, divided
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter
- 3 onions, French-cut
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig thyme
- 4 ounces mushrooms, sliced
- 1/4 cup red wine
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 3 cups egg noodles
- 2/3 cup sour cream
- 1 1/2 cups grated Gruyere or Swiss
- Chopped parsley, to top
- In a large bowl, toss the beef with salt, pepper, and 1/4 cup flour to lightly coat.
- Heat the oil in a large, high-walled skillet over medium-high heat. Working in batches, sear the beef on one side until it develops a deep brown crust, then flip and sear on the other side, about 8 minutes total. Remove the beef from the pan and repeat with the remaining meat.
- Melt the butter in the pan and reduce heat to medium. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms, and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme.
- Deglaze the pan with the red wine, being sure to scrape up all of the browned bits. Sprinkle with the remaining flour and stir to combine. Stir in the beef broth and Worcestershire sauce and bring to a low simmer. Mix the beef back in and let simmer until the sauce has thickened and the beef is cooked through, about 8 minutes.
- As you wait for the sauce to thicken, cook the egg noodles according to the package. Drain and set aside.
- Remove the beef mixture from the heat and add in the 2/3 cup of sour cream, stirring well. Mix in the cooked egg noodles.
- Top with the grated Gruyere. If in a ovenproof pan, bake in a 400°F oven until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
- Top with torn parsley and serve.
- Prep Time: 5 mins
- Cook Time: 45 mins
Christine@ Apple of My Eye says
All I can say is WOW! This looks amazing! And I’m totally on board with smothering any food dish under a mountain of cheese. I’m pretty sure you can judge how good something is by how big of a cheese stretch you get when you take a bite!
Gorgeous photos and I love the combination of flavors you used! Pinned!
Lee Lavis says
Sounds yummy! Will be making this!
Total comfort food!! Gimme! 🙂
Kate @ ¡Hola! Jalapeño@ says
Okay, this is exactly what I want to eat…..for breakfast. Is that weird? Don’t answer.
I ate leftovers of this for breakfast the next day, so no, it is not weird =) or we’re both weird.
Brilliant! Two of my favorite foods combined in one dish. I never would have thought of this. Will try this out soon.
This looks awesome! We are making it for dinner tonight! Are the noodles measured dry? (Silly question, I know! I always seem to add to many noodles to things and it ends up dry.)
I believe I measured them dry, Nicole, but it really depends on the size of your pot. If you can fit in more noodles feel free too!
Thank you! 🙂
Measured dry? If I use a whole pkg will there be enough ingredients to distribute throughout?
This looks amazeballs! You are a genius!
Made this for dinner this evening and it was really wonderful! I didn’t have a bay leaf but with a little extra parsley and thyme it was really yummy!
I’m so glad you liked it, Susie! =)
For vegetarians add mushrooms and white beans or butter beans.
I don’t have any wine. What can I substitute for the red wine?
Just omit the red wine and you’ll be fine– add a little extra beef broth to make up for the liquid. =)
I made this tonight…AMAZINGGGG
what kind of red wine did you use? Dry, sweet,….?
A dry red wine works best. I don’t remember exactly which kind I used here– whatever I had lying around the house, I think!
Made this tonight and it was awesome!!! I broke it out into 2 separate dishes one with cheese and one without and both were delicious!!!
I found this on Pinterest and I just HAD to tell you that we just finished eating it, and it was AMAZING! My 3 year old loved it, and my husband has not stopped talking about it since the first bite. I don’t even like mushrooms and I am a fan of this recipe. Well done!
This was incredible! I made it for Valentine’s day for my family, and we just loved it! The only modification I made was adding about half a packet of french onion soup mix to the beef broth to give it that extra little bit of oniony goodness. A huge hit, without doubt! Best stroganoff I’ve ever made. 🙂
Thanks for another great recipe!
Any suggestions of what to substitute for the mushrooms? I love them, but my fiancé does not!
You can leave them out and it will be fine =)
I make this recipe all the time! I stumbled upon it incidentally, and it’s amazing. Everyone always loves it!
Carrie Peck says
This was great. It was addictive. We could not stop eating it.
Has anyone tried this with ground beef? I have picky eaters in my house and they don’t like chunks of beef.
Thanks for sharing this recipe, I made it tonight with leftover steak poured a little beef broth over meat than added the flour with salt and pepper heated just until the flour mix took hold than pulled… added back in, last few minutes with the onions and broth so flavor could soak in and liquid would thicken). I omitted the mushrooms not a fan. It was the best stroganoff my family and I have ever had . Will be making it again!
Todd Sinclair says
Am I the first to ask: onions “French-cut?”
I don’t have any idea what French cut is either.
I’m 62 and haven’t heard of this term!
French cut is another term for thin-sliced or julienned onions. It makes slices of onion that are relatively the same size, instead of slicing into rings. Hope that helps!
Patty Gibbs says
Just made this; it came out a bit soupy, so I removed about a cup of liquid. It’s out of the oven sitting on the stove top; we’ll eat in a couple of hours. Of course, I’ve sampled, and it is delicious! Maybe next time, I’ll cook the noodles in the beef/onion/beef stock mixture. I’m using the extra liquid as a base for a bowl of mushroom soup.
I just tried this tonight and to my surprise I really liked this. I’m not a stroganoff fan because I dont like mushrooms. I did toy with the idea of omitting them but I just bought a small jar. I liked it so much that I had seconds. I just didnt eat any of the mushrooms. Thank you for posting this recipe. This is definitely a keeper.
Can I use white wine instead of red? I made French onion soup a couple weeks ago and used white wine – it’s all I have!
Lauren LeBlanc says
Hi, I haven’t made this but am so excited to. I was wondering what your thoughts were on whether or not this would freeze well. If so, do you think I should cook it to fruition or stop at a certain point and then freeze? Thanks in advance! 🙂
What cheese is the best to substitute for the gruyere? I still want that stringy chewy effect 🙂 making this tonight!
Provolone makes a good substitute. If not, mozzarella or another stringy cheese would make a fine alternative as well.
This was a huge hit. Easy to make and delicious. Thank you for the great recipe.
This was fabulous!! Due to my hubby cholesterol I used lean pork, light spur cream and minimal Swiss cheese.
But it was Amazing! Add pumpernickel bread for soaking up the juice
Is there a way I can freeze this to enjoy at a later time?
Made this tonight for supper and it was amazing and super easy! We will definitely be making this again! Thanks so much for the idea!
VA MOM says
Substituted cooking sherry for the red wine! Fabulous.
Has anyone tried to make this in the crockpot? If so what modifications did you make if any?
Any crockpot results and can it be cooked longer (not in a crockpot) to enable meat to become more tender??
Wondering if anyone has replaced sour cream with plain Greek yogurt in this recipe?
Can you prepare on stove,then place in casserole dish to bake? Would like to prepare before guests arrive then bake. Looks yummy and comforting.
Has anyone tried it with chicken?
Hi! Making this now, how much flour do you add please???
I could have doubled the recipe and ate the whole thing by myself. Best beef stroganoff I’ve ever made and tasted.
I would say the liquid measurements are off for this recipe. It tasted good, but I think I would definitely make adjustments if I made it again. Cool idea of combining two recipes like that together together though!
I made this for my family tonight and we loved it! I was a great Sunday night dinner for a cold winter night. Thank you for combining 2 great foods into one!
Hello Morgan… your post states there is a video but it did not appear. Do you still have it?
Morgan… I also meant to ask when you stated beef steak cubed, are you meaning to take a steak and cut it up similar to beef stewing meat or are you referring to an actual cubed steak?
Steve Esparza says
I made this recipe, I will say the prep time was not five minutes, because I had to cut the mushrooms, cut the steak, and french cut the onion. I followed the recipe to the T and it just didn’t have enough flavor. It tasted bland, I had to add more ingredients to make it taste better and I would’ve preferred to use ground beef.
this recipe is great. i buy all the stuff at trader joes. Im in college and only recently started cooking. but i’m capable of whipping this up.it takes time but it grets easier. here’s some tips.
-if you do steak, do half of it. 1) it’s expensive and 2) it’s a bit
-do ground beef instead. use half and use the entire container of mushrooms
-use sprial noodles
-don’t be intimidated. go for it. this recipe is fun to make and deliciously rewarding. it pairs well with hawaiian rolls
This recipe is incredible. So rich and full of flavor. It really was like french onion soup and beef stroganoff had a baby haha. This is a keeper for sure! I actually used a coarse grind ground beef vs steak because it’s what i had on hand. Thanks for sharing!
This was delish. I didn’t have any wine or worchester sauce on hand, so I improvised with soy sauce mixed with a smidge of white vinegar. I didn’t have gruyere, so I used sharp cheddar. It came out wonderful. I used portabella mushrooms. I served with a side of steamed green peas, and the peas mixed in was delish. Thank you!
Oh my goodness gracious. Fantastic recipe, foolproof instructions. Thank you for a wonderful dish!!
I made this last night, what an awesome recipe! I didn’t use mushrooms because of allergies. added alot more fresh thyme and chopped up some arugula from my garden. I am definitenely going to be making this again very soon.
I amde this recipe and it’s sooooo good. i loved it. Tnks