Beef Stroganoff is a classic comfort dish that’s creamy, hearty, and full of tender beef strips cooked in a rich mushroom and sour cream sauce. It’s one of those meals that feels like a warm hug on a plate, with soft noodles or rice soaking up every bit of that delicious sauce.
I always love making this recipe when I want something filling but not too complicated. The combination of sautéed mushrooms, onions, and a splash of sour cream gives the dish such a nice balance of creaminess and tanginess. I find that letting the beef cook gently keeps it super tender, which is key for a perfect stroganoff.
My favorite way to serve it is over egg noodles or even mashed potatoes—both are great for catching all that saucy goodness. It’s a meal that everyone in my family looks forward to, especially on chilly evenings when we just want something soothing and satisfying. Plus, it’s easy to whip up on a weeknight when you need dinner ready without a fuss.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin works best because they’re tender and cook quickly. If you prefer a leaner option, try flank steak or even ground beef for a different texture.
Mushrooms: Cremini or white button mushrooms are common choices and add great flavor. You can swap with portobello for a meatier bite or even skip if you’re not a fan.
Sour Cream: This makes the sauce rich and creamy. Greek yogurt is a good substitute if you want something lighter, but add it off the heat to prevent curdling.
Egg Noodles: Classic to serve with the sauce. If you don’t have egg noodles, wide pasta like pappardelle, rice, or mashed potatoes are great alternatives.
How Do You Keep the Beef Tender and Not Overcooked?
The key is to sear the beef quickly over medium-high heat, just until browned. Cooking it too long makes it tough. Follow these tips:
- Cut the beef into thin, even strips for quick cooking.
- Cook in small batches to avoid crowding the pan; this keeps the meat from steaming.
- Remove beef from the pan right after searing and add it back at the end to warm through in the sauce gently.
This way the beef stays juicy and tender—just how stroganoff should be!
Equipment You’ll Need
- Large skillet or sauté pan – perfect for searing the beef and cooking the sauce all in one pan.
- Wooden spoon or silicone spatula – lets you stir the sauce without scratching your pan.
- Chef’s knife – sharp and sturdy for slicing the beef and chopping onions and mushrooms quickly.
- Cutting board – keeps your workspace neat and safe for chopping ingredients.
- Medium pot – to cook egg noodles or the pasta you prefer to serve with stroganoff.
- Measuring cups and spoons – for accurate broth, sour cream, and seasoning amounts.
Flavor Variations & Add-Ins
- Use chicken instead of beef for a lighter stroganoff that still tastes creamy and tasty.
- Add a splash of white wine or sherry with the broth to deepen the sauce’s flavor.
- Mix in fresh thyme or smoked paprika for a slightly different aroma and warmth.
- Stir in spinach or peas near the end for a pop of color and fresh veggie goodness.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
For The Beef Stroganoff:
- 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Fresh parsley or dill, chopped (for garnish)
- 8 oz (225 g) egg noodles or buttered cooked pasta
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook. So, in under 40 minutes, you’ll have a warm, comforting plate of beef stroganoff ready to enjoy.
Step-by-Step Instructions:
1. Prepare 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 it quickly until browned but not fully cooked, about 2-3 minutes per side. Remove the beef and set it aside.
2. Cook the Vegetables:
In the same pan, add the remaining tablespoon of oil. Sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the garlic and sliced mushrooms, cooking until the mushrooms are nicely browned and their moisture has evaporated, about 5-7 minutes.
3. Make the Sauce:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and Dijon mustard. Let the sauce simmer until it thickens slightly, about 5 minutes.
4. Finish the Dish:
Lower the heat and return the beef strips and any juices back into the pan. Stir to combine and heat through for another 3-5 minutes. Remove the pan from the heat and gently stir in the sour cream until the sauce is smooth and creamy. Check the seasoning and add salt or pepper if needed.
5. Serve:
Serve the beef stroganoff over hot cooked egg noodles or your favorite pasta. Garnish with chopped fresh parsley or dill for a fresh touch. For extra creaminess, you can add a dollop of sour cream on top.
Can I Use Frozen Beef for Beef Stroganoff?
Yes, you can use frozen beef, but be sure to fully thaw it in the refrigerator overnight before cooking. Pat the beef dry with paper towels to remove excess moisture for better searing.
Can I Substitute Sour Cream in This Recipe?
Absolutely! Greek yogurt is a great alternative to sour cream for a lighter version. Just add it off the heat to prevent curdling and maintain a creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the sour cream from separating.
What Can I Serve with Beef Stroganoff?
Egg noodles are classic, but you can also serve stroganoff over rice, mashed potatoes, or even cauliflower rice for a low-carb option.
