There’s nothing like a dinner filled with tender beef and a creamy sauce draped over silky noodles. If you’ve ever had boxed Stroganoff, this is nothing like that. This is the best beef stroganoff recipe, filled with rich layers of flavor from a simple yet indulgent homemade sauce. There’s no dry or chewy meat here; instead, each bite is tender, rich, and savory.
The aroma of caramelized onions and mushrooms will fill your kitchen with so much cozy comfort that your family will be impressed that you are whipping up such a meal on busy weeknights. But don’t be alarmed; this delicious meal can surprisingly be thrown together in less than an hour, and it calls for ingredients easily found at your local grocery store. This classic beef stroganoff recipe is certain to become a family favorite! If you’re looking for more comfort food recipes, check out my bolognese recipe, meatloaf recipe, or creamy chicken alfredo.
What You Need to Make This Recipe
Sirloin steak – a good quality piece of steak with lightly marbled fat to ensure robust flavor and tenderness. Other great cuts are boneless rib eye, beef tenderloin, and filet mignon tips. On the other hand, I would not recommend cuts used for stew meat like beef round (also known as top round), which can have a chewier texture when cooked in stews.
Mushrooms – any variety of mushrooms like white button or cremini mushrooms will do. Make sure to slice them the same size so that they cook evenly. While some recipes use cream of mushroom soup, I prefer the texture and flavor of fresh mushrooms added to a cream sauce.
Sour cream – gives the sour cream sauce sauce its classic, velvety finish. Use full-fat sour cream for an ultra-creamy and rich flavor. If you don’t have sour cream, soften 4 ounces of cream cheese, cut into cubes and stir it directly into the sauce.
How to Make Beef Stroganoff
1. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain when tender. While the noodles are cooking, in a small mixing bowl, combine the sour cream, Worcestershire sauce, Dijon mustard, salt, and black pepper. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Working in batches, place the steak slices in a single layer in the skillet. Sear for about 1 minute on each side. Remove from the skillet. Reduce the heat to medium and add the butter to the skillet swirling until melted.
3. Add the mushrooms and onions. Cook, stirring frequently until the vegetables are tender and browned, 7 to 8 minutes. Add the garlic and cook for 1 minute.
4. Add the flour and cook for 1 minute, stirring constantly.
5. Slowly stir in the beef broth and bring the mixture to a boil. Reduce the heat to low and simmer for 2 minutes or until thickened.
6. Whisk 2 tablespoons of the hot broth mixture into the sour cream mixture. Add the sour cream mixture to the skillet and continue stirring until the sauce is creamy and fully combined.
7. Return the steak to the skillet and simmer until it is heated through, or for about 1 minute.
8. Serve immediately over the cooked egg noodles. Garnish with chives, if desired.
Pro Tips For Making This Recipe
- Freeze the steak just until firm. Freezing the whole steak for 15 minutes firms the meat up, making it easier to slice thinly. A sharp knife helps too!
- Quickly sear the beef. Before putting the meat in the skillet, ensure the oil is hot and sizzling. Don’t continuously flip the steak; leave it to sear on one side for 30 seconds before flipping. Even if the meat is still pink inside, don’t worry because it will continue to cook later in the recipe. A quick sear works best for optimal flavor and creates juicy and tender strips of beef.
- Don’t curdle the cream. An important step is to add some hot beef broth to the sour cream mixture to help temper the sauce before fully combining. Also, be sure to thoroughly heat the combined sauces without bringing them to a boil. Both steps make it less likely to curdle.
- Optional: Ground beef stroganoff recipe. If you have ground beef on hand that you’d like to substitute for an even more low-maintenance meal, use 1 pound of it in place of the steak, and use the same recipe steps, cooking and crumbling the beef until cooked through instead of just searing it. I recommend using 90% lean beef, but if the fat content is higher, just brown and strain the fat.
- Optional variations. This meal is traditionally served with egg noodles but it also tastes delicious with a variety of other foods, like a bed of warm mashed potatoes or instant pot brown rice.
Frequently Asked Questions
After the dish has cooled to room temperature, store leftovers in an airtight container for up to 4 days in the fridge. Store leftover sauce in the freezer for up to 3 months. Leave extra space in the freezer-safe container or freezer bag because the sauce will expand as it freezes. Thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
Kick off the meal with a light cucumber salad or a hearty roasted vegetable salad. Then, enjoy a side of fluffy dinner rolls or steamed green beans to compliment the hearty meal. Cap off dinner with mouthwatering caramel brownies or chocolate cake.
Certainly! To make this a slow cooker beef stroganoff recipe: brush the olive oil on the bottom of a large slow cooker. Add the steak and season with salt and pepper, tossing gently until covered. Add the Worcestershire, Dijon, unsalted butter, mushrooms, onion, garlic, and half of the broth to the pot. Cover and cook on high for 2-3 hours or on low heat for 5-6 hours. Whisk the flour with the remaining broth and stir into the beef mixture. Cook on high for 30 minutes, or until thickened. Stir in the sour cream and cook for another 15 minutes. While stroganoff finishes cooking, boil the noodles according to the package directions. Season the stroganoff to taste, garnish with chives, and serve hot over noodles.
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If you’ve tried this beef stroganoff recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Beef Stroganoff
Equipment
- Large skillet
Ingredients
- 12 ounces egg noodles (340g)
- ¾ cup sour cream (180g)
- 1½ tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound sirloin steak thinly sliced (450g)
- 2 tablespoons unsalted butter
- 8 ounces mushrooms sliced (225g)
- 1 medium onion sliced (212g)
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth (360mL)
- Chopped fresh chives for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions. Drain when tender.
- While the noodles are cooking, in a small mixing bowl, combine the sour cream, Worcestershire sauce, mustard, salt, and pepper. Set aside.
- Heat the oil in a large skillet over medium-high heat. Working in batches, place the beef slices in a single layer in the skillet. Sear for about 1 minute on each side. Remove from the skillet.
- Reduce the heat to medium and add the butter to the skillet swirling until melted.
- Add the mushrooms and onions. Cook, stirring frequently until the vegetables are tender and browned, 7 to 8 minutes. Add the garlic and cook for 1 minute. Add the flour and cook for 1 minute, stirring constantly.
- Slowly stir in the beef broth and bring the mixture to a boil. Reduce the heat to low, and simmer for 2 minutes or until thickened.
- Whisk 2 tablespoons of the hot beef broth mixture into the sour cream mixture. (This will temper the sour cream so it doesn’t curdle.) Add the sour cream mixture to the skillet and continue stirring until the sauce is creamy and fully combined.
- Return the beef to the skillet and simmer until beef is heated through, about 1 minute. Serve immediately over the cooked egg noodles. Garnish with chives, if desired.
Notes
- Freeze the steak just until firm. Freezing the whole steak for 15 minutes firms the meat up, making it easier to slice thinly. A sharp knife helps too!
- Quickly sear the beef. Before putting the meat in the skillet, ensure the oil is hot and sizzling. Don’t continuously flip the steak; leave it to sear on one side for 30 seconds before flipping. Even if the meat is still pink inside, don’t worry because it will continue to cook later in the recipe. A quick sear works best for optimal flavor and creates juicy and tender strips of beef.
- Don’t curdle the cream. An important step is to add some hot beef broth to the sour cream mixture to help temper the sauce before fully combining. Also, be sure to thoroughly heat the combined sauces without bringing them to a boil. Both steps make it less likely to curdle.
- Optional: Ground beef stroganoff recipe. If you have ground beef on hand that you’d like to substitute for an even more low-maintenance meal, use 1 pound of it in place of the steak, and use the same recipe steps, cooking and crumbling the beef until cooked through instead of just searing it. I recommend using 90% lean beef, but if the fat content is higher, just brown and strain the fat.
- Optional variations. This meal is traditionally served with egg noodles but it also tastes delicious with a variety of other foods, like a bed of warm mashed potatoes or instant pot brown rice.
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