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What To Serve With Beef Stroganoff – 51 BEST Side Dishes

If you’re wondering what to serve with your beef stroganoff, you’ve come to the right place.

In this article, I list 51 of the most popular side dishes for beef stroganoff.

In a rush? Here’s the short answer.

The best side dishes to serve with beef stroganoff are pappardelle pasta, braised red cabbage, Irish soda bread, and wild rice pilaf. You can also serve fried brussels sprouts, kale lemon salad, and potato rosti. For lighter options, try ricotta gnocchi, broccoli tots, or mashed cauliflower.

Ready? Let’s jump right in.

Great flavor pairings for beef stroganoff

Beef stroganoff is a Russian dish that involves tender pieces of beef smothered in a rich cream sauce. It’s decadent and intensely savory, with the slightest hint of tang from the sour cream. 

It pairs well with:

  • Acidic flavors – bright, acidic ingredients like vinegar, lemon, and capers provide an excellent contrast to your beef stroganoff’s richness and prevents the meal from being overwhelming. You can also pair your stroganoff with a glass of full-bodied red wine to add acidity to the meal. 
  • Earthy flavors – earthy flavors add a subtle depth to your beef stroganoff. Try incorporating ingredients like parsnips, thyme and rosemary into side dishes for your stroganoff. 
  • Sweet flavors – it may sound odd, but sweet flavors can help balance the savory and rich flavors of your stroganoff. Incorporate ingredients like sweet potatoes and dried fruits to your side dishes for that subtle sweetness.


Starchy sides and beef stroganoff are a classic pairing.

You can stick with traditions and serve it over egg noodles or a slice of bread, but don’t limit yourself! 

Why not try a delicious rice pilaf or a golden potato rosti for added crunch?

Pappardelle with brown butter sauce

Pasta is a classic pairing for beef stroganoff.

But which kind of pasta is best?

Parapdelle is definitely up there. The wide noodles are ideal for catching the luscious, creamy, and flavorful sauce. 

Why we love this recipe: it transforms basic pantry staples into an elegant pasta side.

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Irish soda bread

Unlike your usual crusty bread, this recipe doesn’t call for yeast.

Instead, it uses baking soda, which means no need for proofing. Yay!

The resulting loaf will have a beautiful golden crust and a soft, dense interior – just what you need for mopping up your stroganoff’s sauce. 

 Why we love this recipe: it will leave your house smelling amazing.

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Potato rosti

Originating from Switzerland, this potato rosti is reminiscent of hashbrowns, except it uses clarified butter (ghee) to bind the grated potatoes. 

The key to perfecting this dish is not cutting back on the fat – it’s okay to indulge sometimes!

Why we love this recipe: you only need two ingredients to make this.

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Wild rice pilaf

Get rid of the boring white rice and try this rice pilaf instead.

The wild rice has a nutty flavor, and it’s cooked in broth to infuse it with flavor from the very start.

The addition of carrots, celery, and onion adds some texture to the mix, while the parsley adds a pop of freshness.

Why we love this recipe: it’s really easy to customize, you can add pretty much anything.

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Air fryer baked sweet potato

This is a side you can set to cook and then forget about.

There’s no hand on cooking involved and at the end you have a fluffy potato ready and waiting to soak up your stroganoff’s sauce.

Making them in the air fryer will shave off some cooking time, but you can also use the oven.

Why we love this recipe: it’s the perfect side for leftover stroganoff.

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Garlic bread

Garlic bread and stroganoff aren’t a traditional pairing.

But garlic bread can go with pretty much anything, especially when it’s saucy.

My special tip for making delicious garlic bread… always use fresh garlic. It has way more flavor.

Why we love this recipe: it’s a guaranteed crowd pleaser.

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Beef stroganoff is mostly made up of protein and carbs, so adding a nourishing side dish is a must! 

I usually go with a classic braised German red cabbage for that tangy twist, but you can stick with simpler slides like sauteed greens if you’re in a rush. 

Sauteed swiss chard

Swiss chard is a nutritional powerhouse. It’s chock-full of vitamins, minerals, and fiber. 

And a quick saute in olive oil is all this leafy vegetable needs to soften and release its naturally sweet flavor. 

Pro tip: the chard’s vibrant red stems are tough, so if you plan to include them (which I recommend), saute them before the leaves. 

Why we love this recipe: it’s a healthy dish you can whip up in a flash.

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Fried brussels sprouts

Sprouts aren’t just for holidays.

And don’t worry, there’s not a soggy sprout in sight here.

The sprouts are fried on both sides in a pan and then baked in the oven.

This ensures they’re super crisp on the outside, while remaining tender on the inside.

Why we love this recipe: it’s really budget-friendly.

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Braised German red cabbage

Also known as rotkohl, this dish is the perfect tangy side to serve with beef stroganoff.

It might take a while to cook, but it’s brimming with sweet and sharp flavors, thanks to the apple cider vinegar, apples, and fruit jelly. 

It’s ideal for livening up a weekend dinner.

Why we love this recipe: it will add a brilliant pop of color to your plate.

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Herb buttered corn and green beans

Want something super simple? These buttered corn and green beans are the way to go. 

The addition of fresh chives, thyme, and parsley will enhance the veggies’ naturally sweet flavors and give the dish a fresh feel.

Psst… you can use frozen corn, but go with fresh green beans – the canned and frozen ones are mushy. 

Why we love this recipe: it’s healthy and won’t break the bank.

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Fresh, crisp salads are an excellent accompaniment to rich dishes like beef stroganoff. 

You don’t have to get fancy – just toss a handful of fresh greens in your favorite dressing and you’re good to go.

But why not go with a quinoa-based salad for a more satisfying meal?

Kale lemon salad


When you’re in a rush, a simple salad is perfect.

The slightly bitter kale works well with the creamy stroganoff and the earthy mushrooms.

And the acidity from the lemon helps balance out the richness of the dish.

Psst… chill the dressing before pouring it onto the salad. This ensures a cold, refreshing salad.

Why we love this recipe: it’s perfect when you’re in a rush.

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Shaved fennel salad

Tired of leafy salads? Try this elegant fennel salad instead!

It may seem too simple, but the combination of raw fennel and the lemon caper vinaigrette offers a refreshingly bright contrast to your decadent stroganoff. 

I use my trusty mandoline to get the fennel perfectly paper-thin, but a sharp knife does the trick well too. 

Why we love this recipe: it’s almost too pretty to eat. 

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Herbed quinoa garden salad

This salad is an excellent side dish if you want something healthy and satisfying. 

Aside from the quinoa, it’s loaded with chopped lettuce, tomatoes, carrots, and fresh herbs.

But what really makes this salad special is the lemon herb vinaigrette that gives it a delicious zesty kick. 

Pro-tip: make this ahead of time so the quinoa and veg can soak in the dressing but only add the lettuce leaves upon serving to keep them crisp. 

Why we love this recipe: it’s brimming with summer flavors. 

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Lighter options

Love starchy sides but trying to stay healthy? These lighter alternatives have your back.

They’re just as tasty as their carb-loaded counterparts, but you won’t have to feel too guilty about getting second servings. 

My favorite are these zucchini noodles! 

Zucchini ricotta gnocchi

Ricotta gnocchi is softer than the potato version, and it’s way easier to make from scratch.

All you need to do is add your flour to the ricotta cheese. 

But this recipe goes the extra mile by adding grated zucchini to the mix, which makes your gnocchi super moist.

Pro-tip: add the flour in small amounts until you get the right consistency for perfect gnocchi. 

Why we love this recipe: it’s healthy and filling.

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Lemon garlic zoodles

Zucchini noodles are my favorite pasta alternative. 

They’re low carb and you can enjoy them fresh or cooked.

But never overdo it on the cooking or they can turn into a watery mess.

In this recipe, the zoodles are tossed in a simple lemon and garlic sauce, giving them a fresh, acidic bite that will balance out your creamy stroganoff.

Why we love this recipe: you can have them on the table in just 10 minutes.

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Mashed cauliflower

Mashed cauliflower is amazing.

You get a velvety mash that’ll soak up all the goodness from your stroganoff’s sauce… but with way fewer calories than your traditional potato mash.

Pro tip: roast your cauliflower before mashing it to make sure it isn’t watery.

Why we love this recipe: you can go back for seconds without feeling guilty.

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Broccoli tots

These crispy, fluffy treats are packed with blanched broccoli that’s been shredded into a paste and then mixed together with egg and parmesan cheese. 

And don’t be tempted to skip blanching the florets. 

This ensures your broccoli stays a vibrant green color and that you won’t have any stray, uncooked chunks.

Why we love this recipe: it’s a great way to sneak more veggies into the meal.

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The best side dishes to serve with beef stroganoff

  • Pappardelle with brown butter sauce
  • Irish soda bread
  • Potato rosti
  • Wild rice pilaf
  • Air fryer baked sweet potato
  • Garlic bread
  • Satueed swiss chard
  • Fried brussels sprouts
  • Braised German red cabbage
  • Herb buttered corn and green beans
  • Kale lemon salad
  • Shaved fennel salad
  • Herbed quinoa garden salad
  • Zucchini ricotta gnocchi
  • Lemon garlic zoodles
  • Mashed cauliflower
  • Broccoli tots

What To Serve With Beef Stroganoff – Fried Brussels Sprouts

In this short recipe, I show you exactly how to make fried brussels sprouts to serve with your beef stroganoff.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, British, Hungarian, Russian
Keyword: beef stroganoff side dishes, what to serve with beef stroganoff
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 63kcal


  • 16 oz brussels sprouts
  • 3 tbsp olive oil
  • salt and pepper, to taste


  • Preheat the oven to 400°F. Chop off the ends of your sprouts and cut them in half.
  • Heat oil in an oven-proof skillet (cast-iron works great). Once the pan is hot, place the brussels sprouts cut side down into the skillet.
  • Sear the sprouts for five minutes then flip them over and continue cooking for another minute.
  • Place the skillet into the oven and roast for 8-10 minutes or until the sprouts are perfectly tender.
  • Season with salt, pepper, and serve.


Serving: 100g | Calories: 63kcal

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