If you’re looking for a tasty vegetable side dish to serve with beef stroganoff, you’ve come to the right place.
I’m going to share 15 different options with you today.
- What To Serve With Beef Stroganoff – 50 Best Side Dishes
- Beef Stroganoff Wine Pairing – The Best Wines for Beef Stroganoff
- 15 Best Spices for Beef Stroganoff (Beef Stroganoff Seasoning)
If you’re like me, then you just can’t get enough of beef stroganoff.
It’s rich and satisfying—we could eat it every night!
But if we did that, our bodies would be crying out for some variety in our diet.
That’s where these vegetable side dishes come in: they add a whole new dimension of flavor and texture to your meal that will take your tastebuds on an exciting journey through the world of vegetables.
I hope you enjoy these recipes as much as I do!
See Also: What Salad Goes with Beef Stroganoff? 15 Best Salads
15 Vegetable Side Dishes for Beef Stroganoff
I love beef stroganoff. But sometimes, I want to mix things up and try new things.
That’s why I put together this list of vegetable side dishes that will go perfectly with your favorite beef stroganoff recipe.
You’ll have plenty of options—you can even make all of them if you like!
So if you’re looking for something new that will fit right into your dinner plans tonight?
This list is just what you need!
I eat this with my family on a Tuesday night when we’re feeling lazy and don’t feel like making anything else.
We just boil some water and throw in the broccoli until it’s tender, then serve it with a side of beef stroganoff!
It also makes a great side dish for pot roast (See Also: Best Salads To Serve With Pot Roast) or roast chicken if you’re looking for something more substantial than just a salad or vegetable soup (though those are great too!).
If you want your broccoli to retain its bright green color and crunchy texture, don’t overcook it!
Boil the water in an aluminum pan (not stainless steel) because aluminum will leach into the water and help keep your veggies bright green instead of turning them grayish-green like they do when they’re cooked in stainless steel pans (and also helps prevent discoloration).
Con: This dish can be hard to cook well, so it’s best to make sure you’re using fresh broccoli.
- One pro about mashed potatoes is that they’re easy to make. You can make them in the microwave or on the stovetop, and there are lots of ways to jazz them up with herbs or spices.
- One con about mashed potatoes is that they can be kind of bland. If you’re going for a more flavorful dish, like beef stroganoff, you might want something with a bit more zing than plain ol’ mashed potatoes.
My family likes mashed potatoes best when they’re made with chicken broth instead of water—it adds some extra flavor to them without making them too salty or strong-tasting.
- I usually bake these potatoes in their jackets (with just a little bit of oil or butter) until they’re soft enough that you can poke them with a fork and see steam coming out.
- Then I let them cool for about 10 minutes before peeling them and cutting them into cubes.
- When I’m cooking my beef stroganoff, I toss these cubes in at the last minute so they don’t get over-cooked by sitting around too long!
- Pro: These potatoes are a great way to mix up your beef stroganoff routine. They’re nice and crispy on the outside, and soft and creamy on the inside. They’re also really easy to make!
- Con: The red potato skins tend to get a little mushy when baked, so this is definitely not the best side dish if you’re looking for something that will hold its shape.
This side dish is a great way to add some color and texture to your meal.
- Pro: This dish is great because it’s both sweet and savory, which means it goes well with any kind of meat or poultry.
- Con: If you don’t like pine nuts or golden raisins, this recipe probably won’t be your favorite thing ever. Also, if you don’t have access to fresh spinach or pine nuts (or even fresh thyme), this recipe might not be for you. But if you can get your hands on all the ingredients? Look out! You’re about to make something amazing.
Risotto is a classic Italian dish made with Arborio rice, wine (or broth) and cheese.
It’s rich and creamy, which makes it perfect for pairing with beef stroganoff!
This recipe is simple to make, but you do need to be patient while the rice cooks.
To save time, use your Instant Pot or slow cooker.
I love my Instant Pot because it takes about 10 minutes of prep time and then 30 minutes of cooking time—perfect for busy weeknights!
If you don’t have an Instant Pot or slow cooker, you can also make risotto on the stovetop.
The key is to stir constantly so that the rice doesn’t burn on the bottom of your pot!
You can make these sweet potato fries in less than 35 minutes and they’re perfect for serving alongside your beef stroganoff.
Here’s how I do it:
- Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with foil and set aside.
- Peel and cut the potatoes into 1/4-inch thick strips (or however thick you like them).
- Put the strips in a bowl of cold water for at least 10 minutes to remove some of their starch—this will help them crisp up when they bake.
- Drain the water and dry them off before putting them on the prepared baking sheet.
- Drizzle about 1 tablespoon of olive oil over the potato slices, then sprinkle with salt, pepper, paprika, garlic powder, onion powder, or any other spices you like.
- Toss everything together until evenly coated before spreading out in an even layer on the prepared pan.
- Bake for 20-25 minutes or until golden brown around the edges but still soft in the middle (they’ll continue cooking while they cool).
- Remove from oven and set aside until ready to serve!
Roasted asparagus with lemon vinaigrette is one of my favorite vegetable side dishes to serve with beef stroganoff because it has such an amazing flavor profile that complements the beefy main dish so well.
It takes just 30 minutes from start to finish—you can have this on the table before your family even finishes eating their meal!
When you’re roasting asparagus, be sure not to overdo it—you want them tender but still crisp.
The best way to make sure this happens is by cutting off any tough ends before cooking, then tossing them with olive oil and salt before roasting them in the oven at 425 degrees Fahrenheit for about 15 minutes or until tender but still crisp.
One of my favorite side dishes that goes well with beef stroganoff is potatoes au gratin!
I don’t know about you, but I’m not a big fan of spending hours in the kitchen.
So I like to make this dish in less than 35 minutes—it’s perfect for those nights when you’re hungry but just don’t have time to spend hours cooking!
Here’s how I cook them:
- Boil water in a pot large enough to hold the potatoes and vegetable broth.
- Peel and chop potatoes into 1/4-inch pieces and add them to the boiling water for 5 minutes, until tender but not mushy. Drain and return to the pot (you can discard the cooking liquid if you like).
- Add butter, sour cream, cheddar cheese, garlic powder, salt and pepper to taste—it should taste good! Mix well until all ingredients are combined.
- Transfer mixture into a casserole dish or baking pan (if you’re looking for an extra crispy top layer), sprinkle on more cheese if desired and bake at 350 degrees Fahrenheit for 10 minutes until golden brown on top!
I’ve found that oven roasted carrots are a great side dish for beef stroganoff!
They’re really easy to make, and they take no time to make.
Here’s how I do it:
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the carrots and cut them into sticks. (You can leave the skins on if you like!)
- Toss the carrots with some olive oil, salt, pepper, and garlic powder until they are evenly coated.
- Spread them out on a baking sheet lined with parchment paper or foil and bake at 400 degrees for 25-30 minutes (or until they’re tender).
One of my favorite ways to change up the flavor of an old favorite is to make a vegetable side dish that compliments it well.
For example, if you’re making beef stroganoff, grilled corn with cilantro lime butter is a great option because it’s sweet and spicy at the same time—and goes great with beef!
Here’s how I do it:
- I start by getting my grill going and heating up some olive oil on high heat.
- While it’s heating up, I cut off the corn husks and shuck all the kernels off the cob.
- Then I toss them in a bowl with some salt and pepper and let them sit for 10 minutes.
- Then I brush some butter onto each cob before grilling it for 5 minutes per side, turning often so they don’t burn (but don’t flip too often or they won’t get nice grill marks).
- After they’re done grilling, I sprinkle them with chopped cilantro leaves and lime juice—and voila!
You’ve got an easy side dish that will blow your guests away!
This week, I tried roasted vegetables with my beef stroganoff, and it was amazing!
Here’s how I do it:
- First, I preheat my oven to 400 degrees Fahrenheit.
- Then, I chop up some bell peppers and onions and put them in a baking dish with some olive oil and garlic powder.
- After that, I just toss it all together and bake it for 20 minutes until the vegetables are tender enough to eat.
I like this side because it adds a lot of flavor and texture to my meal without being too heavy or filling me up too much.
Plus, if you’re having trouble getting your kids to eat their veggies—or even getting yourself to eat your veggies—this is an easy way to sneak them in without anyone noticing (or caring) what they’re eating!
These sweet potatoes have a delicious, rich flavor that pairs perfectly with the savory beef and onion in the stroganoff. They’re also incredibly easy to make—you can have them on the table in no time.
- All you need to do is peel and chop the sweet potatoes into small cubes, then boil them until they’re soft enough to mash.
- When they’re done cooking, drain off any excess water, then mash them up in a bowl with a little bit of butter or olive oil (about 1 tablespoon) and salt and pepper to taste.
You can also add some chopped garlic or other spices if you want more flavor—just remember that they’ll keep getting stronger as they sit there waiting for you!
This side dish will be ready when your main course is done cooking; just keep it warm until you’re ready for it.
Another one of my favorite veggie side dishes to serve with beef stroganoff is creamed corn.
It’s so easy to make and it goes great with the beefy flavor of the stroganoff!
Here’s how I do it:
- While the beef is cooking in its sauce, I get the corn cooking on the stovetop.
- Add about 1/4 cup of butter or olive oil to a pan, turn heat to medium-high, and add about 1/2 cup of chopped onions and a teaspoon of salt.
- Cook these until they’re soft and translucent (about 5 minutes), then add 1 cup of frozen corn kernels and stir until they’re heated through (another 5 minutes).
- Then just pour everything into a small bowl while you finish up your beef stroganoff!
This recipe is so easy to make and so delicious!
All you need is a few potatoes, cheese, cream, salt, pepper and butter.
It’s perfect for when you want something hearty but also a little lighter than your usual fare.
You can serve it warm or cold—just pop it in the oven until it’s golden brown on top and serve with your favorite meat or fish dish!
The secret to making sure that your twice-baked potato casserole doesn’t become soggy is to keep it in the oven until it’s completely done, then turn off the heat and leave it there for 10 minutes or so.
If you’re a fan of beef stroganoff and looking for a new way to mix things up, cauliflower gratin is a great choice.
It’s easy to make, and it goes great with beef stroganoff.
Here’s how I cook my cauliflower gratin:
- First, I preheat the oven to 375 degrees.
- Next, I cut up some cauliflower and place it in an oven-safe dish.
- Then, I cover the top with a mix of cheese and milk, sprinkle on some salt and pepper, and pop it in the oven for 20 minutes.
- After 20 minutes has passed, I take out the dish from the oven and let it cool for 5 more minutes before serving.
15 Vegetable Side Dishes for Beef Stroganoff
- Steamed Broccoli
- Mashed Potatoes
- Oven-Baked Parsley Red Potatoes
- Sauteed Spinach with Pine Nuts & Golden Raisins
- Creamy Mushroom Risotto
- Baked Sweet Potato Fries with Sriracha Dipping Sauce
- Roasted Asparagus with Lemon Vinaigrette
- Potatoes Au Gratin
- Oven Roasted Carrots
- Grilled Corn with Cilantro Lime Butter
- Roasted Vegetables
- Savory Mashed Sweet Potatoes
- Creamed Corn
- Twice-Baked Potato Casserole
- Cauliflower Gratin
- Pick your favorite side dish from this list to serve with your main meal.
- Prepare the ingredients according to the recipe.
- Be ready to munch in no time!