Beef Stroganoff is a classic comfort food that blends tender strips of beef with a rich, creamy mushroom sauce. It’s full of cozy flavors thanks to the combination of beef, onions, mushrooms, and a touch of sour cream, all served over soft egg noodles or rice. The dish has a warm, homey feel that makes you want to curl up at the dinner table.
I love making beef stroganoff when I want something that feels special but isn’t too complicated. The best part for me is how quickly it comes together, and the sauce is so creamy and flavorful that even picky eaters can’t resist. A little tip I have is to sear the beef just right so it stays juicy and tender—this really makes a difference in every bite.
One of my favorite ways to enjoy beef stroganoff is with a side of steamed green beans or a simple leafy salad to balance out the richness. It’s the kind of meal I picture serving on a chilly evening when everyone is craving something warm and filling. Whenever I make it, it brings back memories of family dinners and slow, relaxed evenings spent sharing stories around the table.
Key Ingredients & Substitutions
Beef: I like using sirloin or tenderloin thinly sliced—they cook quickly and stay tender. If you want a budget option, flank steak works well too, just slice thin across the grain.
Mushrooms: Cremini mushrooms add great flavor, but button mushrooms are a good substitute. You could even add a few wild mushrooms if you like a deeper taste.
Sour Cream: Full-fat sour cream gives the sauce that creamy, tangy finish. Greek yogurt can work in a pinch, but add it at the end and off heat to avoid curdling.
Flour: This helps thicken the sauce, but if you’re avoiding gluten, cornstarch mixed with a little water is an easy swap.
Pasta: Egg noodles are classic and hold the sauce well. If you don’t have them, wide pasta like pappardelle or even rice or mashed potatoes can work.
How Can I Keep the Beef Tender and Not Overcook It?
The secret is in quick, high-heat searing and not overcrowding the pan. Here’s how:
- Heat oil until shimmering before adding beef strips.
- Cook in batches to avoid steaming the meat.
- Sear each side just until browned but still pink inside.
- Remove and set beef aside—it will finish cooking gently later in the sauce.
This keeps the beef juicy and tender instead of tough or dry. Also, adding the sour cream off heat prevents the sauce from breaking and keeps a nice smooth texture.
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing beef and cooking the sauce all in one pan.
- Wooden spoon or spatula – helps you stir the sauce without scratching the pan.
- Measuring cups and spoons – for precise ingredient amounts, especially broth and seasonings.
- Colander – to drain the cooked egg noodles easily.
- Sharp knife and cutting board – for slicing beef, onions, and mushrooms cleanly.
Flavor Variations & Add-Ins
- Use chicken strips instead of beef for a lighter stroganoff that cooks fast and tastes great.
- Add smoked paprika or a pinch of cayenne for a subtle smoky or spicy kick.
- Mix in sautéed bell peppers or spinach to add color and extra veggies.
- Swap sour cream for crème fraîche for a tangier, richer sauce.
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 vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (such as cremini or button mushrooms)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream (full fat preferred)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
- 8 oz (225g) egg noodles or wide pasta of choice
How Much Time Will You Need?
This dish takes about 35 minutes from start to finish, including preparing the beef, cooking the sauce, and boiling the noodles. It’s a quick and satisfying meal perfect for weeknights.
Step-by-Step Instructions:
1. Prepare the Beef:
Season the beef strips with salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the beef in small batches until browned on all sides but still slightly pink inside. Remove the beef and set aside.
2. Cook the Vegetables:
Add the remaining oil to the pan. Sauté the onion until translucent, about 3-4 minutes. Then add the garlic and mushrooms, and cook until the mushrooms are browned and their moisture evaporates, about 5-6 minutes.
3. Make the Sauce:
Sprinkle flour over the mushroom mixture and stir to combine (this thickens the sauce). Slowly pour in the beef broth while stirring to avoid lumps. Stir in Worcestershire sauce and Dijon mustard, then bring the sauce to a simmer.
4. Combine Beef and Sauce:
Return the browned beef strips to the pan. Let everything simmer gently for 3-5 minutes until the beef is cooked through and the sauce thickens slightly. Turn off the heat, and stir in the sour cream until smooth. Do not boil after adding sour cream.
5. Cook Noodles and Serve:
Meanwhile, cook the egg noodles according to package instructions until al dente. Drain noodles and serve the beef and mushroom sauce over them. Garnish with freshly chopped parsley for a fresh finish.
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 prevent excess moisture, which can stop the beef from searing properly.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! Prepare the sauce and cook the beef in advance, then refrigerate separately from the noodles for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce is too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or microwave to keep the beef tender and the sauce creamy.
What Can I Substitute for Sour Cream?
You can use crème fraîche for a richer taste or plain Greek yogurt for a lighter option. Just add it off the heat to prevent curdling and keep the sauce smooth.
