Blackstone Beef Stroganoff
Master beef stroganoff on your Blackstone with our recipe. Juicy seared beef, creamy mushroom sauce, and egg noodles with that signature griddle flavor!
Ingredients
- 1.5 lbs ribeye or sirloin sliced thin
- 1 large onion sliced
- 12 oz mixed mushrooms quartered
- 2 tablespoon avocado oil
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups beef broth
- ½ cup white wine
- 2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef paste
- ¾ cup sour cream room temp
- 2 tablespoon fresh dill
- 1 lb egg noodles
- Salt pepper, garlic powder
Instructions
- Season beef and let come to room temperature
- Heat griddle to 450-500°F
- Cook onions and mushrooms on griddle
- Sear beef in batches
- Make roux in separate pan, add broth gradually
- Add wine, mustard, Worcestershire, and beef paste
- Temper sour cream into sauce, add dill
- Combine beef, vegetables, and sauce
- Serve over egg noodles
Notes
Never make the sauce directly on the griddle – it creates bitter compounds. Use an infrared thermometer for best results. Sour cream must be room temperature to prevent curdling.