I Tried Goldie Hawn's Beef Stroganoff, and Found Out Why It's Kate Hudson's Favorite Family Recipe

For many of us, the smell or taste of a specific recipe can instantly transport us back in time. For me, it’s the aroma of Grandma’s homemade chicken noodle soup, bubbling away on the stove. In a close second, it’s the taste of Mom’s tender, warmly-spiced, crackle-topped snickerdoodles. 

For Kate Hudson, it’s also a family heirloom recipe that makes her heart and taste buds smile: Mom’s Beef Stroganoff. This “mom” just so happens to be Goldie Hawn, the actor, singer, and philanthropist who you might recognize from her roles in The First Wives Club, Private Benjamin, and Death Becomes Her. Hudson explains in her 2017 cookbook, Pretty Fun, “my mom—or Gogo as the boys call her—perfected this recipe, and it’s now a classic in our family.”

After that teaser, I couldn’t resist giving this Almost Famous comfort food recipe a try myself.

How to Make Goldie Hawn’s Beef Stroganoff

Beef stroganoff has roots in 19th-century Russia, where it was named after local diplomat Count Paul Stroganoff. No need to be intimidated by the fancy-sounding moniker. The dish usually showcases small bites or slices of beef (generally alongside mushrooms, onions, and garlic) in a savory sour cream sauce, and it’s often served over egg noodles. The best part, besides the cozy flavor? Most beef stroganoff recipes are one-pan meals that come together in 30 minutes or less.

If you ask Kate Hudson, there’s no need to zhuzh things up: “It’s all about using the best quality sirloin and good, fresh mushrooms, and seasoning simply with just salt and pepper. Heaped on a bed of egg noodles with a little dollop of sour cream? It doesn’t get much more comforting…than that.” 

To give her riff a hint of heat and Hungarian flair (Goldie Hawn is the granddaughter of two Hungarian Jewish immigrants), Kate likes to add a pinch of hot paprika. Here’s how to make beef Stroganoff, Goldie- and Kate-style:

1. Sauté the veggies and beef. In a large skillet over medium-high heat, melt butter, then add finely chopped yellow onion and a couple cloves of minced garlic. Cook for 2 minutes. Cut sirloin steak into cubes, season well with kosher salt and black pepper, then add the beef to the pan. Sear for 6 minutes, using tongs to turn the pieces to brown each side. Add sliced cremini or white button mushrooms, a generous glug of beef stock, and another pinch of salt. Allow this to cook for another 4 minutes, or until the mushrooms are tender.
2. Make a roux. In a small saucepan over medium heat, bring a splash of beef stock to a simmer. Whisk in almond flour to form a roux, and cook for a couple minutes to tame the flour flavor. Drizzle the roux into the skillet, then bring the mixture to a boil. Boil until the sauce thickens, which should only take 1 to 2 minutes.
3. Finish with cream. Take the skillet off the heat and stir in a scoop of sour cream and some paprika. Serve over prepared egg noodles, if desired.

Tips For Making Beef Stroganoff

Asking for just 8 ingredients and about half an hour of time, this easy beef stroganoff recipe is a weeknight winner. If you’re feeling inspired to give it a go, too, here are a few tips from our Test Kitchen and based on my trial:

• Don’t feel handcuffed to sirloin. The cost of beef is soaring lately. If you find that the sirloin at your local butcher or supermarket is too pricey, keep in mind that beef tenderloin, boneless ribeye, and hanger steak work well here, too. For a meat-free alternative, omit the beef and trade in sliced portobello mushrooms instead.
• Trust the temps. Medium-high heat is essential to sear—rather than steam—the meat when you’re cooking steak on the stove. To infuse even more flavor into the veggies, start by cooking the beef, then remove the meat from the pan. Toss in the veggies and cook, using a wooden spoon or heat-safe spatula to scrape up the beefy bits at the bottom of the pan. Deglaze with ¼ cup dry white wine or red wine (or some of the beef stock), then add the rest of the stock, sour cream, and your desired spices. In addition to adding complexity and helping release even more of the deliciousness hiding out at the bottom of the pan, wine lends a pleasant layer of acidity to cut through the richness of the beef and cream.
• Amp up the umami. After giving this a try, if you’re craving a bit more savory flavor, consider adding 2 teaspoons of worcestershire sauce, soy sauce, or fish sauce.
• Dial-in your desired consistency. Compared to other Beef Stroganoff recipes I’ve tried, the Goldie’s stroganoff sauce errs on the thinner side. If you prefer a thicker, more viscous result, either add more sour cream or sprinkle in a little cornstarch.
• Use it as a vehicle for leftovers. If you happen to have extra steak from last night’s grill-fest, cut it into cubes or slices and add it at the end, along with the sour cream.
• Mix up your base. Cooked egg noodles are classic. If you’re gluten-free, you can still get in on the deliciousness. Since the sauce calls for almond flour instead of all-purpose, Goldie Hawn’s stroganoff is naturally GF. As an alternative foundation, try the wheat-free noodles in our Gluten-Free Beef Stroganoff. Mashed potatoes or polenta would be delightful to soak up excess sauce, too.

The Verdict on Goldie Hawn’s Beef Stroganoff Recipe

True, we just dished up a bunch of variations and tips. However, even if you stick to this stroganoff recipe to the letter, you likely won’t be disappointed.

I agree with Kate Hudson’s explanation that meals don’t come much more comforting than this. The savory, salty, tangy, and luscious sauce enrobes the beef and mushrooms for a flavorful, stick-to-your-ribs entrée. Kate’s signature ingredient, paprika, layers on a welcome peppery punch; ideal to balance out the rich cream and hearty beef. It's also so easy that I feel like I could have this recipe memorized after just a few times.

My main critique relates to my own poor timing. While I could see this quick dinner idea being in the regular rotation in fall and winter, I recreated it on a steamy summer day, so it felt heavier than I would have preferred. So if I prepare this again when the mercury is high, I plan to swap plain Greek yogurt for sour cream to lighten things up a bit, aim to serve it over zoodles, and will garnish each serving with a handful of chopped fresh herbs, such as parsley or thyme, for additional color and vibrant flavor.