Beef Stroganoff is a creamy, comforting dish made with tender strips of beef, mushrooms, and onions all cooked in a rich sour cream sauce. The combination of juicy beef and the silky sauce makes it a hearty meal that feels like a warm hug on a plate.
I love making beef stroganoff when I want something that tastes fancy but is actually pretty easy to pull together. One tip I’ve learned is to use good quality sour cream and not to let it boil after adding it, so the sauce stays smooth and creamy without curdling.
My favorite way to serve it is over egg noodles or even mashed potatoes—both soak up the sauce perfectly. It’s a dish that always brings everyone to the table with smiles, especially on cooler evenings when you want something cozy and filling.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin are ideal for tenderness. If you want a leaner option, flank steak or even ground beef works well but cook carefully to avoid toughness.
Mushrooms: White button or cremini mushrooms add great flavor and texture. You can substitute with portobello or shiitake for a deeper, earthier taste.
Sour cream: This makes the sauce creamy and tangy. If you prefer dairy-free, try coconut cream or vegan sour cream, but add little by little to keep texture.
Egg noodles: They are classic but feel free to swap with pasta shapes like fettuccine, rice, or even mashed potatoes for a twist.
How Do You Keep the Sauce Smooth Without Curdling?
Sour cream can curdle if boiled. To avoid this:
- Remove the pan from heat before adding sour cream.
- Temper the sour cream by mixing a few spoonfuls of hot sauce into it first, then stir it all back into the pan.
- Gently rewarm on low heat if needed but don’t bring the sauce to a boil.
This keeps the sauce silky and creamy, giving that perfect stroganoff texture every time.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the beef and cooking the sauce in one pan.
- Cutting board and sharp knife – to slice the beef and mushrooms thinly and evenly.
- Wooden spoon or silicone spatula – helps stir the ingredients without scratching your pan.
- Medium pot – to boil the egg noodles separately without overcrowding.
- Colander – makes draining the noodles quick and easy.
Flavor Variations & Add-Ins
- Swap ground beef or ground turkey for strips of sirloin when you want a quicker, budget-friendly version.
- Try adding caramelized onions for a sweeter, richer flavor.
- Mix in some smoked paprika or a splash of white wine to boost the sauce’s depth and complexity.
- Include steamed green peas or spinach at the end for a pop of color and freshness.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- 2 tbsp vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced (white button or cremini)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- Salt and black pepper to taste
- Fresh parsley or dill, chopped for garnish
- Optional: paprika for garnish
For the Noodles:
- 8 oz (225g) egg noodles
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and cook. You’ll spend time browning the beef, cooking the vegetables, making a creamy sauce, and boiling noodles. It’s quick enough for a weeknight dinner and comforting all year round.
Step-by-Step Instructions:
1. Cook the Noodles:
Fill a medium pot with water, bring it to a boil, and add a pinch of salt. Cook the egg noodles according to package instructions until they’re al dente. Drain and set aside.
2. Brown the Beef:
Heat the vegetable oil or butter in a large skillet over medium-high heat. Add the beef strips and sear them quickly until browned on all sides but not fully cooked. Remove the beef from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms release their moisture and become tender. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Make the Sauce:
Sprinkle the flour over the cooked mushrooms and onions. Stir well and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard. Let the sauce simmer and thicken slightly.
5. Combine Beef and Sauce:
Return the beef strips to the skillet and cook gently for 3-5 minutes until the beef is fully cooked and the sauce has thickened.
6. Finish with Sour Cream:
Remove the skillet from the heat and stir in the sour cream until smooth. Avoid boiling after adding sour cream to prevent curdling. Season with salt and black pepper to taste.
7. Serve:
Place the cooked egg noodles on plates or a serving dish. Spoon the creamy beef stroganoff over the noodles. Garnish with a dollop of sour cream, chopped parsley or dill, and a light sprinkle of paprika if you like.
Can I Use Frozen Beef for Stroganoff?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture, which helps with browning the meat properly.
Can I Substitute Sour Cream?
Absolutely! You can use Greek yogurt as a healthier alternative or crème fraîche for a richer taste. Just add them off the heat to prevent curdling, just like sour cream.
How Do I Store Leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat to avoid breaking the sauce, adding a splash of broth if needed.
Can I Make Beef Stroganoff Ahead of Time?
Yes, you can prepare the sauce and beef ahead and refrigerate for up to 2 days. Cook noodles fresh to keep them from becoming mushy, then reheat the sauce gently before serving.
