Slow-braised beef dinners are some of the best cold-weather cooking — our Oven-Baked Brisket and hearty Shepherd’s Pie belong on your rotation alongside this one.
On a cold afternoon, few things are more rewarding than a pot of Beef Stroganoff simmering on the stove. The brisket goes in raw and comes out genuinely tender after a long, covered simmer — the pieces hold their shape but yield easily to a spoon. The mushrooms absorb every bit of the rich broth during that slow second simmer, and then the sour cream goes in right at the end to turn everything into a thick, glossy sauce that coats each piece of meat. The thyme and apple cider vinegar in the broth add a savory depth that you notice on the first bite and keep coming back to, even on day three of leftovers.
The recipe makes 10 servings from 3 pounds of brisket, which makes it well suited for a large family dinner, a gathering, or for cooking once and eating throughout the week. Avocado oil is what you use to sauté the onion, garlic, and beef at the start — it handles medium heat cleanly and has a neutral flavor that lets the beef and thyme be the things you actually taste. Store the finished stroganoff in an airtight container in the refrigerator and plan to eat it within 3 days; it reheats easily on the stovetop or in the microwave, and the flavors are even better by the next day. Serve it straight from the pot in bowls, or spoon it over zucchini noodles, cauliflower rice, or regular pasta depending on what your table calls for.
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Reader Love
Made this tonight with already cooked brisket left over from Christmas dinner. It reduces the cooking time substantially. Made Zoodle’s To go with it. Delicious. Thank you for the recipe!
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💛 Why you’ll love this recipe
- Brisket is the right cut here. Fat-trimmed beef brisket, chopped against the grain into half-inch pieces, breaks down over the long simmer in a way that quicker-cooking cuts simply don’t. By the end, the pieces are fork-tender and deeply flavored all the way through.
- The sauce thickens without flour. Xanthan gum, stirred in a quarter-teaspoon at a time, replaces the traditional flour-based thickener. You get the same thick, glossy consistency — just stir it in slowly, stop when the texture looks right, and the sauce will set further as the pan sits covered for the final 10 minutes.
- Two stages of simmering build real depth. The broth and apple cider vinegar simmer uncovered with the beef for 30 minutes first, reducing the liquid and concentrating the flavor. Then the mushrooms go in and everything cooks covered for another hour and a half. That second stage is where the mushrooms release their liquid into the broth and where the beef finishes becoming truly tender. Don’t rush either step.
- It stores well for days. The finished stroganoff keeps in an airtight container in the refrigerator for up to 3 days. Reheat individual portions on the stovetop over low heat or in the microwave — the flavor only gets better overnight, and if the sauce has thickened too much in the fridge, a splash of beef broth loosens it right back up.
- The recipe makes 10 generous servings. Three pounds of brisket and a pound of mushrooms go a long way. Feed a group or set yourself up for the week — either way, this pot covers it.
- Avocado oil and apple cider vinegar are both intentional choices. Avocado oil handles medium heat cleanly with a neutral flavor that doesn’t compete with the beef and thyme. Apple cider vinegar goes into the broth during the first simmer and adds the subtle tang that makes the finished sauce taste rounded rather than flat.
⏲ How to make this recipe
To a large saucepan over medium heat, add avocado oil, chopped onion, and minced garlic. Saute until onion and garlic are fragrant, about 3 minutes.
Cutting against the grain, chop beef into ½” pieces. Add chopped beef, thyme, salt, and pepper…
…saute until beef is cooked throughout, about 8 minutes, stirring frequently to brown each side of beef.
Decrease stovetop heat to medium-low and pour in beef broth and vinegar into saucepan. Simmer mixture uncovered for 30 minutes.
Stir in mushrooms, cover pan with lid, and simmer for additional 1 hour, 30 minutes.
Remove pan from heat and stir in sour cream and mayonnaise until thoroughly incorporated. In ¼ tsp increments, stir in xanthan gum until liquid thickens.
Return lid to pan and allow pan to sit covered for 10 minutes before serving in bowls.
Serve, cozy up, and enjoy!
👉 Easy ingredient swaps
- Swap the mayonnaise for full-fat Greek yogurt — the sour cream carries most of the creaminess, so the sauce stays rich and the mayo flavor is no longer front and center.
- Use pre-cooked or leftover brisket to cut the time down substantially. Add it at the same stage the mushrooms go in rather than the beginning, and the rest of the steps stay the same. One reader used leftover Christmas brisket this way and reported excellent results.
- Stir sliced or microwaved zucchini into the pot along with the mushrooms to add more vegetables without changing the character of the sauce.
- Add shallots alongside or in place of some of the white onion for a slightly more delicate base — one reader made this swap and noted it worked well.
✨ Variations
- Serve over zucchini noodles for a pasta-like presentation — the thick sauce coats them well and the whole bowl feels complete.
- Spoon over cauliflower rice to stretch each serving and add a mild vegetable base under the beef and sauce.
- Serve over egg noodles or regular pasta for anyone at the table who wants the classic version — the sauce is rich enough to carry it.
〰️ How to serve
- Serve in deep bowls as-is — the sauce, mushrooms, and brisket pieces together are substantial enough to stand on their own.
- Spoon over Cilantro Lime Cauliflower Rice for a full plate with a pop of brightness from the lime.
- Add a side of Baked Sliced Zucchini to round out the plate with a simple vegetable alongside.
- Pack leftovers with your base of choice for an easy lunch — the stroganoff reheats well and stays flavorful for up to 3 days.
💬 FAQs
Can I make this ahead of time?
Yes — make the full batch, let it cool, and store in an airtight container in the refrigerator. It keeps for up to 3 days and the flavor improves overnight as everything continues to meld together. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals. If the sauce has thickened too much in the fridge, a splash of beef broth will bring it back to the right consistency.
Why does the recipe use xanthan gum instead of flour?
Xanthan gum is a grain-free, gluten-free thickener that gives the sauce its glossy, coating texture. The key is to add it in quarter-teaspoon increments, stirring well after each addition, and stop when you reach the consistency you want — going slowly prevents clumping. The recipe calls for up to 1½ teaspoons total, but you may not need all of it. Check the texture as you go, then let the pan sit covered for 10 minutes before serving, since it thickens further as it rests.
Can I use already-cooked brisket?
Yes — skip the initial sauté and the first 30-minute simmer. Add the pre-cooked brisket at the same stage the mushrooms go in and continue from there. The sauce builds the same way and you save yourself a significant amount of time. One reader made this with leftover brisket and noted the cook time dropped substantially with no loss of flavor.
What can I serve this over?
It stands well on its own in bowls — the brisket, mushrooms, and sauce are all substantial. Readers have also served it over zucchini noodles, cauliflower rice, and regular pasta with good results. The sauce is thick enough that it holds up over any base without getting watery, so pick what makes sense for your table.
📚 More recipes to try
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- Chicken with Creamy Mushroom Sauce – Creamy mushroom sauce on tender chicken
- Garlic Butter Chicken Bites – Golden bites dripping with garlic butter
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Beef Stroganoff
Ingredients
- ¼ cup 56g avocado oil
- 50 grams white onion, finely chopped
- 2 teaspoons 10g minced garlic
- 3 pounds fat-trimmed beef brisket
- 2 teaspoons ground thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup 367g beef broth
- 2 tablespoons 30 mL apple cider vinegar
- 16 ounces fresh mushrooms, sliced
- ¾ cup 180g sour cream
- ¼ cup 60g mayonnaise
- 1 ½ teaspoon xanthan gum
Instructions
- Cutting against the grain, chop the beef into ½” pieces.
- To a large saucepan over medium heat, add avocado oil, chopped onion, and minced garlic. Sauté until onion and garlic are fragrant, about 3 minutes. Add chopped beef, thyme, salt, and pepper and sauté until beef is cooked throughout, about 8 minutes, stirring frequently to brown each side of beef.
- Decrease stovetop heat to medium-low and pour in beef broth and vinegar into a saucepan. Simmer mixture uncovered for 30 minutes.
- Stir in mushrooms, cover the pan with lid, and simmer for additional 1 hour, 30 minutes.
- Remove pan from heat and stir in sour cream and mayonnaise until thoroughly incorporated. In ¼ tsp increments, stir in xanthan gum until liquid thickens. Return lid to the pan and allow the pan to sit covered for 10 minutes before serving in bowls.
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