Beef Stroganoff

I love making this creamy classic Beef Stroganoff when I want something hearty, comforting, and deeply satisfying. Tender strips of steak are seared to perfection, then simmered in a rich mushroom and sour cream sauce, and served over warm egg noodles. It is a timeless dish that brings together simple ingredients in the most delicious way.

Why You’ll Love This Recipe

I appreciate how this recipe delivers restaurant-quality flavor with simple pantry ingredients. The beef turns out tender and juicy, while the mushrooms add an earthy depth that blends beautifully with the creamy sauce.

I also like that it comes together in just about 40 minutes, making it perfect for weeknight dinners. The sauce is rich without being overly heavy, and I can easily adjust the seasoning to suit my taste. It feels elegant enough for guests but easy enough for a regular family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, minced
10 oz mushrooms, sliced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef broth
1 cup sour cream
1 tablespoon all-purpose flour
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
12 oz egg noodles, cooked according to package instructions

Directions

I start by seasoning the sliced beef generously with salt and black pepper.

I heat 1 tablespoon of olive oil in a large skillet over medium-high heat. I sear the beef in batches for 1–2 minutes per side until browned but still tender. I remove it from the skillet and set it aside.

In the same skillet, I add the remaining olive oil and butter. I sauté the chopped onion for 3–4 minutes until softened and translucent.

I add the minced garlic and sliced mushrooms. I cook them for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

I stir in the flour and cook for 1 minute to remove the raw taste.

I add the Dijon mustard and Worcestershire sauce, stirring well to combine.

I slowly pour in the beef broth while stirring and scrape up any browned bits from the bottom of the pan. I let the mixture simmer for 4–5 minutes until slightly thickened.

I reduce the heat to low and stir in the sour cream until the sauce becomes smooth and creamy. I make sure not to let it boil.

I return the seared beef and any accumulated juices to the skillet and let everything simmer gently for 2–3 minutes until the beef is heated through and tender.

I serve the beef stroganoff over cooked egg noodles and finish it with freshly chopped parsley.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Each serving contains approximately 520 kcal.

Variations

I sometimes swap the sirloin for ground beef when I want a more budget-friendly version.

For a lighter option, I use Greek yogurt instead of sour cream, which still gives me a creamy texture with a slight tang.

If I want extra flavor, I add a splash of white wine before pouring in the beef broth and let it reduce slightly.

For a low-carb version, I serve the stroganoff over cauliflower mash or zucchini noodles instead of egg noodles.

I also like adding a pinch of paprika for a subtle smoky note.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm it gently over low heat on the stovetop, stirring occasionally. If the sauce thickens too much, I add a splash of beef broth or water to loosen it. I avoid boiling it to prevent the sour cream from separating.

I can also reheat individual portions in the microwave in short intervals, stirring between each one to ensure even heating.

Related Recipes:

• Beef Stroganoff with Egg Noodles
• Creamy Chicken Stroganoff
• Crockpot Beef Stroganoff

FAQs

Can I make Beef Stroganoff ahead of time?

Yes, I can prepare it a day in advance. I store it in the refrigerator and reheat it gently before serving. I sometimes cook the noodles fresh for the best texture.

What cut of beef works best?

I prefer sirloin or tenderloin because they stay tender with quick cooking. I make sure to slice the beef thinly against the grain.

Can I freeze Beef Stroganoff?

I can freeze it, but I keep in mind that the sour cream sauce may slightly change texture after thawing. I reheat it slowly and stir well to bring the sauce back together.

How do I prevent the sauce from curdling?

I reduce the heat before adding the sour cream and avoid boiling the sauce. Gentle heat keeps it smooth and creamy.

What can I serve with Beef Stroganoff?

I usually serve it over egg noodles, but I also enjoy it with rice, mashed potatoes, or even crusty bread to soak up the sauce.

Conclusion

I find this creamy classic Beef Stroganoff to be one of the most comforting meals I can make in under an hour. The tender beef, rich mushroom sauce, and buttery noodles come together in a way that feels both traditional and deeply satisfying. Whenever I want a dependable, crowd-pleasing dinner, this is the recipe I turn to.

📖 Recipe:

Beef Stroganoff

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Halal

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Description

A creamy and comforting classic Beef Stroganoff made with tender strips of seared beef, sautéed mushrooms, and a rich sour cream sauce served over warm egg noodles. Perfect for a hearty weeknight dinner or an elegant meal for guests.

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Ingredients

1 1/2 lbs beef sirloin or tenderloin, thinly sliced into strips

2 tablespoons olive oil

1 tablespoon butter

1 medium onion, finely chopped

2 cloves garlic, minced

10 oz mushrooms, sliced

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 cup beef broth

1 cup sour cream

1 tablespoon all-purpose flour

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

12 oz egg noodles, cooked according to package instructions

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Instructions

1. Season the sliced beef generously with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
3. Add the remaining olive oil and butter to the same skillet. Sauté the chopped onion for 3–4 minutes until softened.
4. Add minced garlic and sliced mushrooms. Cook for 5–7 minutes until mushrooms release moisture and turn golden.
5. Stir in the flour and cook for 1 minute to remove the raw taste.
6. Add Dijon mustard and Worcestershire sauce, stirring to combine.
7. Slowly pour in the beef broth while stirring and scraping up browned bits. Simmer for 4–5 minutes until slightly thickened.
8. Reduce heat to low and stir in the sour cream until smooth and creamy. Do not boil.
9. Return the beef and its juices to the skillet and simmer gently for 2–3 minutes until heated through.
10. Serve over cooked egg noodles and garnish with fresh parsley.

Notes

Slice the beef thinly against the grain for maximum tenderness.

Avoid boiling after adding sour cream to prevent curdling.

Substitute Greek yogurt for a lighter alternative to sour cream.

For extra depth of flavor, add a splash of white wine before the beef broth and let it reduce.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 115 mg