Name: Classic Beef Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian
Ingredients: 1 lb (450g) sirloin steak, thinly sliced into strips; 1 tablespoon olive oil; 1 tablespoon butter; 1 onion, finely chopped; 2 garlic cloves, minced; 10 oz (300g) cremini or white mushrooms, sliced; 1 tablespoon all-purpose flour; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1/2 cup sour cream; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles, for serving

Classic Beef Stroganoff is one of those comforting dishes I always turn to when I want something rich, creamy, and deeply satisfying. I simmer tender strips of beef in a savory mushroom sauce and serve it over warm egg noodles for a cozy, hearty meal that feels both traditional and timeless.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something incredibly flavorful. The combination of seared sirloin, earthy mushrooms, and creamy sour cream creates a sauce that feels luxurious without being complicated. I also appreciate how quickly it comes together, making it perfect for weeknight dinners.

I find this dish especially satisfying because it balances richness with tanginess from the Dijon mustard and sour cream. The beef stays tender, the sauce turns silky, and the noodles soak up every bit of flavor. It is a meal I can rely on when I want comfort food that still feels elegant.

Ingredients

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

1 lb (450g) sirloin steak, thinly sliced into strips

1 tablespoon olive oil

1 tablespoon butter

1 onion, finely chopped

2 garlic cloves, minced

10 oz (300g) cremini or white mushrooms, sliced

1 tablespoon all-purpose flour

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 cup sour cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cooked egg noodles, for serving

Directions

I start by heating the olive oil in a large skillet over medium-high heat. I add the beef in batches, searing it quickly until browned but not fully cooked through, then I remove it and set it aside.

In the same skillet, I melt the butter and sauté the chopped onion until soft and translucent, which usually takes about 5 minutes. I add the garlic and cook it briefly, just until fragrant.

Next, I stir in the sliced mushrooms and cook them until they are browned and most of their moisture has evaporated. I sprinkle the flour over the mushrooms and stir for about a minute to cook off the raw taste.

I gradually pour in the beef broth while stirring to keep the sauce smooth. Then I mix in the Worcestershire sauce and Dijon mustard, letting everything simmer until the sauce thickens slightly.

I lower the heat and gently stir in the sour cream, making sure not to let the sauce boil.

Finally, I return the beef and its juices to the skillet and let it simmer gently for a few minutes, just until the beef is tender and heated through. I season with salt and pepper and serve it hot over egg noodles, topped with fresh parsley.

Servings and timing

This recipe makes 4 servings, which I find perfect for a family dinner or small gathering.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Each serving contains approximately 430 kcal.

Variations

I sometimes swap the sirloin for tenderloin when I want an even more tender result. If I prefer a lighter version, I use Greek yogurt instead of sour cream, which still gives a creamy texture with a slight tang.

For extra depth, I like adding a splash of white wine before the broth and letting it reduce. If I want to make it gluten-free, I replace the flour with cornstarch and serve the stroganoff over rice instead of noodles.

When I feel like adding more vegetables, I stir in a handful of spinach at the end or add sliced bell peppers with the mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, I add a splash of beef broth to loosen it.

I avoid boiling during reheating because the sour cream can separate. If I need to freeze it, I do so without the noodles, as they tend to become too soft after thawing.

Related Recipes:

Beef Stroganoff with Egg Noodles

FAQs

Can I use a different cut of beef?

I can use tenderloin, ribeye, or even flank steak as long as I slice it thinly against the grain. I make sure not to overcook it to keep it tender.

Can I make this dish ahead of time?

I can prepare the sauce ahead of time and reheat it gently before serving. I prefer cooking the noodles fresh for the best texture.

Why should I not boil the sauce after adding sour cream?

I avoid boiling because high heat can cause the sour cream to curdle. I keep the heat low and stir gently for a smooth, creamy finish.

Can I make this without mushrooms?

I can leave out the mushrooms if I prefer, though I find they add depth and texture. I sometimes replace them with zucchini or simply increase the onions.

What can I serve instead of egg noodles?

I enjoy serving it over rice, mashed potatoes, or even cauliflower mash for a lower-carb option.

Conclusion

Classic Beef Stroganoff is a comforting, flavorful dish that I turn to whenever I want a satisfying homemade meal. The tender beef, creamy mushroom sauce, and soft noodles create a combination that feels both hearty and refined. I love how simple ingredients come together in one pan to create a dish that never goes out of style.

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