Tri-tip steak elevates this all-time family classic beef stroganoff dinner (usually calling for ground beef or hamburger), into a more elegant dish. The juicy tender tri-tip steak bites and golden mushrooms are covered in rich stroganoff sauce served over hot wide noodles.
Serve this elegant comfort food dish as a weeknight family dinner, or for a special occasion. Add this steak stroganoff recipe to your meal prep routine, it is freezer friendly!
Why Use Tri-Tip Steak for Beef Stroganoff?
A Tri-tip steak (beef roast) cut is terrific for grilling, broiling, and saute skillet-cooking. It is lean, tender, lower in fat than most cuts, and a great value.
But the best reason to use tri-tip is the FLAVOR... if you have never tried this cut of beef you are missing out. It is hands down one of my favorite beef cuts to grill and serve with gorgonzola butter and baby potatoes!
With 20 minutes of prep time, and 45 minutes total, this Tri-Tip Steak Stroganoff recipe is on the family dinner table. Make plenty for second servings (and leftovers) it will get rave reviews!
Hot To Make Tri-Tip Steak Stroganoff:
Step 1: Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. (This beef stock slurry will help thicken the stroganoff sauce).
Step 2: Slice one medium onion thinly into 2" pieces. Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a small serrated knife, slice against the grain into ½" thick, 1" long, pieces. Toss in a bowl with 1 teaspoon salt and ½ teaspoon pepper.
Step 3: Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute' ("fry quickly in a little hot fat") the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. (note: If you overcrowd the pan, it won't brown the edges, it will steam.)
Add one more tablespoon of vegetable oil if the pan is dry before all the tri-tip is brown, and you won't be cooking the tri-tip all the way it will finish in the last 10 minutes. Oh, and don't clean the pan, it will be dark brown, this will add flavor! Remove browned tri-tip pieces to a plate. Set aside. Turn heat down to medium heat.
Step 4: Next, on medium heat, add the onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.
Step 5: At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes.
Step 6: Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.
Tri-Tip Steak Stroganoff
Ingredients
- 12 oz. bag extra wide noodles
- 2 lb. beef loin tri-tip roast, trimmed & sliced or tenderloin steak cut into small cubes
- ½ teaspoon fresh cracked pepper
- 1 teaspoon kosher sea salt
- 2 tablespoons vegetable oil
- 1 medium onion finely sliced
- 1 tablespoon butter
- 16 oz fresh sliced mushrooms
- 2 cups beef broth
- 1 tablespoon Dijon mustard 2 tablespoons Worcestershire Sauce
- 2 tablespoons flour
- 1 cup sour cream
- garnish: parsley or thyme
Instructions
- Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. (This slurry will help thicken the stroganoff sauce).
- Slice one medium onion thinly into 2" pieces. Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a small serrated knife, slice against the grain into ½” thick, 1” long pieces. In a bowl, season with 1 teaspoon salt and ½ teaspoon pepper.
- Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ ("fry quickly in a little hot fat") the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. (note: If you overcrowd the pan, it won’t brown, it will steam.)
- Next, on medium heat, add the onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.
- At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes.
- Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.
Notes
Hey there! I’m Lisa, the creator, voice, cook, and photographer for Delicious Table, a recipe and lifestyle website.
I share a healthy balance of fresh delicious dishes with occasional treats for a long-term sustainable healthy lifestyle. Cooking with fresh real-food ingredients create healthier, nutrient packed dishes full of peak seasonal flavors.
Someone is hungry, let’s get cooking!
Lisa Torres
For more recipes, please visit Delicious Table
Lacey Dore says
Hey! Love the recipe but I'm picky and I'm not a fan of mushrooms 😅 would anything else work? Thanks!
Coco and Ash says
Hi Lacey! You can leave out the mushrooms completely and it will still taste amazing! 🙂
Rose Morningstar says
5+ star wow this meal was over the top! We love mushrooms so we doubled the amount. It's now in our regular meal rotation! Thank you!
Coco and Ash says
Yay!! So glad you enjoyed it!
karen says
there's 2 TBSP worchestershire in the slurry and an additional 3 TBSP where?
Coco and Ash says
Hi Karen, This was written by my contributor and I'm assuming she accidentally left extra ingredient in the list. Just omit the extra 3 TB. That would be a lot after adding 2 already. I'll edit that. Thanks!!
Joanne says
I am planning to make this for 40 people for the American Legion. Any tips?
Coco and Ash says
I have not tried this so take this "with a grain of salt" if you will...but I'm pretty sure you could make the sauce/meat a day ahead and then just make the noodles fresh the day of the event and reheat the meat sauce. You could also store the meat/sauce in a slow cooker and let people spoon it over the pasta for themselves. Good luck!
Lynn Farley says
I made this recipe just as it was online. It was a HUGE hit! I have a very large family, teenagers who are somewhat picky and they asked me to make this frequently and to make extra so they can have left overs. I keep trying to make extra for left overs but it is gone before the next day! This is the eww easiest, quickest and best tasting stroganoff I have ever made! Thank you!
Lynn Farley says
This is the best Stroganoff Recipe ever! I live on the Central Coast of California and we are HUGE Tri Tip BBQ'rs! We have Santa Maria Style BBQ for fundraisers! Well, tri tip is the best flavor for this Stroganoff Recipe! My family loves it and I have a picky teen who can eat this for days! I followed the recipe to the exact specifications. You made an excellent meal out of tri tip!!! Thank you so much!
Coco and Ash says
Thank you so much Lynn!
Lynn Farley says
I'm making your recipe to the letter as I write this! THANK YOU!
Deanne Lestelle says
Loved this recipe. I’ve never used tri-tip meat for a stroganoff, from now on that’s all I’ll use. My husbands wants me to make this every week.
Nancy Leitner says
I made the Tri Tip steak stroganoff tonight using left over grilled tri tip and it was wonderful. This is an awesome recipe.
Sandy Hays says
I made this dish a little differently as we don’t care for stroganoff. It is delicious with Heinz savory beef gravy instead of sour cream. My husband loves it as an onion mushroom gravy over noodles. I love it that way also every thing else the same except more flour in the slur and the gravy!
Stacy Green says
My husband specifically purchases extra tri-tip just so that I will make this meal for him! I finally had to write the recipe down in our family recipe book because he was worried if ever the website was down, it would not be the same. Thank you
Dory says
I made this tonight exactly according to the recipe. My meat source was leftover smoked tri-tip and I omitted the mushrooms (I don’t eat fungus 🤣). It was excellent and I’ll definitely be making this again!!
Jane Wills says
Looks delicious. Can this be the beef/sauce be ahead of time?
Coco and Ash says
Thank you! You can definitely make the beef/sauce portion ahead of time then just make the noodles when ready to serve and reheat the beef 🙂
Joni says
We bbq tri tip often.. this recipe is really good for leftovers…
Denise says
Question do you cook the onions and mushrooms separately from the beef ? It says to “add” mushrooms.
Thanks!
Veronica Henry says
Absolutely perfect, even without mushrooms. Thanks so much!