Beef Stroganoff is a classic comfort dish that combines tender strips of beef with a creamy mushroom sauce, served over soft noodles or rice. The rich, savory flavors come from sautéed mushrooms, onions, and a touch of sour cream that makes the sauce smooth and satisfying. It’s a meal that feels like a warm hug on a plate.
I love making beef stroganoff because it’s straightforward yet feels a little fancy, perfect for a cozy night in. One tip I always follow is to use good quality beef and cook it just until it’s nicely browned but still tender. Also, patiently simmering the sauce lets all the flavors come together beautifully, which makes it taste even better the next day.
For me, beef stroganoff is great for family dinners or when friends come over – it’s a dish that almost everyone enjoys. I like topping it with fresh parsley and serving it with wide egg noodles, but it’s just as good over mashed potatoes or rice. It’s one of those recipes that makes the whole kitchen smell amazing and everyone eager to dig in.
Key Ingredients & Substitutions
Beef: I prefer sirloin or tenderloin for their tenderness. Skirt or flank steak can work too if sliced thinly against the grain. Ground beef is a faster substitute but changes the texture.
Mushrooms: Cremini mushrooms bring a nice earthiness. You can swap with white button mushrooms or a mix with shiitake for deeper flavor.
Sour Cream: This adds creaminess and tang. Greek yogurt is a healthier substitute but add it off heat to avoid curdling.
Beef Broth: Use low-sodium broth so you can control salt. If unavailable, beef stock or even water with bouillon can work.
Pasta: Wide egg noodles are traditional and perfect for soaking up the sauce. You can use fettuccine, pappardelle, or even mashed potatoes for a twist.
How Do You Get Tender Beef and a Smooth Sauce?
Getting the beef just right is key. Slice thinly and sear it quickly in batches to avoid overcrowding. This locks in juices and prevents steaming.
- Heat the pan hot enough before adding beef.
- Sear beef strips 2-3 minutes max, then remove before fully cooking.
- Cook mushrooms and sauce separately, then add beef back for final few minutes.
For a smooth sauce, adding flour thickens gently—stir it into mushrooms before broth. Stir sour cream in off heat to keep it creamy and avoid curdling. This approach keeps the sauce silky and flavorful.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the beef and cooking the sauce all in one pan.
- Wooden spoon or silicone spatula – helps stir the sauce without scratching your pan.
- Knife and cutting board – essential for slicing the beef, mushrooms, and onions thinly and evenly.
- Pot for boiling noodles – you’ll need this to cook your egg noodles separately while you make the sauce.
- Colander – for draining the cooked noodles easily.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken breasts or thighs for a lighter version that cooks faster.
- Add a splash of white wine to the sauce for a tangy, richer flavor.
- Stir in sautéed spinach or peas at the end for extra color and nutrition.
- Use cream cheese or crème fraîche instead of sour cream for a thicker, tangy twist.
How to Make Beef Stroganoff
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter, divided
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ cup sour cream
- 1 tbsp all-purpose flour (optional, for thickening)
- 12 oz (340g) egg noodles or wide pasta
- Fresh parsley or dill, chopped, for garnish
- Paprika, for garnish (optional)
How Much Time Will You Need?
This dish takes about 30-40 minutes total—15 minutes for prep, 15-25 minutes to cook the beef, sauce, and noodles. It’s a quick weeknight dinner with great comfort food flavors!
Step-by-Step Instructions:
1. Prepare and Brown the Beef
Season the beef strips with salt and pepper. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef strips in batches—don’t crowd the pan—and sear them quickly for 2-3 minutes until browned but not cooked through. Remove the beef and set aside.
2. Cook the Vegetables and Make the Sauce
In the same skillet, add the remaining oil or butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Optional: sprinkle the flour over the mushrooms and stir for one minute to help thicken the sauce.
3. Finish the Stroganoff
Slowly pour in the beef broth, stirring to scrape up any browned bits. Add the Dijon mustard and Worcestershire sauce, then simmer the sauce for about 5 minutes until slightly thickened. Return the beef with any juices to the pan and cook for 2-3 more minutes until the beef is cooked through but still tender. Remove from heat and stir in the sour cream until smooth. Taste and add salt and pepper as needed.
4. Cook the Noodles and Serve
While making the sauce, cook the egg noodles according to package instructions. Drain and transfer them to a serving dish or individual plates. Spoon the beef stroganoff sauce generously over the noodles. Garnish with chopped fresh parsley or dill and a sprinkle of paprika if you like. Serve warm and enjoy your creamy, delicious beef stroganoff!
Can I Use Frozen Beef for This Recipe?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps to brown the meat nicely.
Can I Substitute Sour Cream?
Absolutely! Greek yogurt or crème fraîche can be used as a tangy substitute. Add them off heat to prevent curdling and maintain a creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You might add a splash of broth or water to loosen the sauce if it thickens too much.
Can I Make Beef Stroganoff Ahead of Time?
Yes! You can prepare the sauce and beef a day ahead and refrigerate it. Reheat gently when ready to serve. Cook the noodles fresh just before serving for the best texture.
