Main Course/ Recipes

Tri-Tip Steak Stroganoff

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!

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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!

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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 1/2” thick,  1” long, pieces. Toss in a bowl with 1 teaspoon salt and 1/2 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.

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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, steak stroganoff, beef stroganoff, dinner recipe, stroganoff, tritip, tri-trip, coco and ash

Tri-Tip Steak Stroganoff
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Tri-Tip Steak Stroganoff is on the table in 45 minutes, the rich beef stroganoff sauce comes together in minutes, and makes great leftovers for those busy weeks!

Course: Main Course
Cuisine: American
Keyword: beef dinner, beef stroganoff, easy weeknight dinner
Servings: 4
Author: Lisa Torres
Ingredients
  • 12 oz. bag extra wide noodles
  • 2 lb. beef loin tri-tip roast, trimmed & sliced or tenderloin steak cut into small cubes
  • 1/2 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
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons flour
  • 1 cup sour cream
  • garnish: parsley or thyme
Instructions
  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 slurry will help thicken the stroganoff sauce).

  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 1/2” thick, 1” long pieces. In a bowl, season with 1 teaspoon salt and 1/2 teaspoon pepper.

  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, it will steam.)

  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.
  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. 

  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.

Recipe Notes

How To Serve: Serve over hot cooked wide noodles (mashed potatoes or rice). Garnish with parsley, lemon thyme, or chives.

Recipe Notes: Left-over home or restaurant grilled steaks work great for this recipe! Simply cut the steak in small cubes and add to the stroganoff.

Freezer Meal Prep Tip: Pack the Tri-Tip steak stroganoff sauce in zip-top bags or freezer safe containers, reheat on the stove or in the microwave and serve over noodles, rice, or mashed potatoes for a quick freezer meal.

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Lisa Torres - Delicious Table

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

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  • Lacey Dore
    July 2, 2018 at 7:37 pm

    Hey! Love the recipe but I’m picky and I’m not a fan of mushrooms 😅 would anything else work? Thanks!

    • Coco and Ash
      July 6, 2018 at 9:51 am

      Hi Lacey! You can leave out the mushrooms completely and it will still taste amazing! 🙂

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