Beef Stroganoff is a cozy, creamy dish that combines tender strips of beef with mushrooms and onions, all wrapped up in a rich sour cream sauce. It’s one of those classic meals that feels like a warm hug, perfect for chilly evenings when you want something both filling and comforting.
I love making Beef Stroganoff because it’s so easy to pull together, yet feels a bit special. One little trick I use is to brown the beef just right so it stays juicy, and then let the sauce thicken slowly while I stir in the sour cream at the end. It makes the whole dish velvety without being too heavy. Plus, the mushrooms add a nice earthy flavor that balances out the creaminess perfectly.
My favorite way to serve it is over egg noodles, but it also works great on rice or mashed potatoes if you want to switch things up. Whenever I make this dish, it always brings back memories of family dinners and sharing stories around the table. It’s the kind of meal that everyone seems to enjoy, making it a go-to recipe whenever I want to feel a little closer to home.
Key Ingredients & Substitutions
Beef: Using sirloin or tenderloin strips keeps the meat tender and cooks quickly. If you prefer leaner meat, try flank steak or even ground beef for a twist.
Mushrooms: Cremini are great for their mild flavor, but button mushrooms or shiitake work well too. Dried porcini rehydrated can add depth if you’re feeling fancy.
Sour Cream: This gives the sauce its creamy tang. Greek yogurt is a good substitute if you want something lighter, but add it at the end to avoid curdling.
Egg Noodles: These are classic here for their soft, wide texture. You can use fettuccine, rice, or even mashed potatoes as a base for more variety.
How Do I Get Tender Beef and a Creamy Sauce Without Curds?
The key is in how you cook the beef and add the sour cream. Sear the beef first on high heat quickly to brown it without overcooking. Remove it before cooking veggies.
For the sauce, mix flour with the cooked onions and mushrooms before slowly adding broth. Let it simmer and thicken gently.
When the sauce is off the heat, stir in sour cream slowly — never boil once sour cream is added to prevent it from splitting.
Equipment You’ll Need
- Large skillet or frying pan – great for searing beef quickly and cooking the sauce in one pan.
- Large pot – needed to boil the egg noodles perfectly without sticking.
- Wooden spoon or silicone spatula – helps stir the sauce without scratching your pan.
- Measuring cups and spoons – keep your ingredients balanced for the best flavor and texture.
- Colander – handy for draining the cooked noodles easily.
Flavor Variations & Add-Ins
- Swap beef for chicken or turkey strips – lighter but still delicious and quick to cook.
- Add a splash of white wine when simmering the sauce – it adds a subtle depth to the flavor.
- Use smoked paprika or a pinch of cayenne pepper – for a mild smoky heat twist.
- Mix in sautéed spinach or peas – boosts color and adds fresh, green notes to the dish.
How to Make Beef Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 8 oz (225g) egg noodles
- Fresh parsley or dill, chopped, for garnish
- Optional: paprika for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. Cooking the beef, vegetables, and making the sauce all comes together quickly for a delicious meal in under 30 minutes.
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain the noodles and set them aside while you prepare the sauce.
2. Prepare and Sear the Beef:
Season the beef strips with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef in batches, searing each side for 1-2 minutes until browned but not fully cooked. Remove the beef from the pan and set it aside.
3. Cook the Vegetables & Make the Sauce:
Lower the heat to medium, add the butter and remaining oil to the pan. Sauté the chopped onion and garlic until soft and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook until tender, about 5-7 minutes.
Sprinkle the flour over the onions and mushrooms, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the beef broth while stirring to create a smooth sauce. Add Worcestershire sauce and Dijon mustard. Let it simmer gently until the sauce thickens a bit, about 3-5 minutes.
4. Finish the Dish:
Return the cooked beef to the pan, stirring to combine. Cook for another 2 minutes to finish cooking the beef. Then remove the pan from heat and gently stir in the sour cream until smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley or dill and sprinkle a little paprika on top if you like.
Can I Use Frozen Beef for Stroganoff?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat the beef dry to avoid extra moisture that can prevent good browning.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute for sour cream. Add it off the heat and gently to avoid curdling, and it will still give a creamy tangy flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally for even heating.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! Prepare the beef and sauce in advance and refrigerate for up to 2 days. Reheat slowly and stir in sour cream fresh if you haven’t already added it.
