Beef Stroganoff is a classic comfort dish known for its tender strips of beef, creamy mushroom sauce, and a touch of tangy sour cream. It’s rich, hearty, and has a wonderful blend of flavors that feels like a warm hug on a plate. The combination of sautéed mushrooms, onions, and tender beef cooked in a creamy sauce makes it a favorite for cozy dinners.
I love making beef stroganoff because it feels fancy but is actually pretty simple to prepare. One tip I always follow is to cook the beef quickly over high heat so it stays juicy and tender. Adding the sour cream at the end gives it that perfect balance of creaminess without being too heavy. It’s one of those dishes that always makes me feel like I’m treating myself, even on a regular weeknight.
My favorite way to enjoy beef stroganoff is served over egg noodles because the noodles soak up the sauce beautifully. Sometimes, I like to add a sprinkle of fresh parsley on top for a pop of color and freshness. It’s the kind of meal that everyone seems to love, and it’s great for sharing with family or friends on chilly evenings.
Key Ingredients & Substitutions
Beef: I recommend sirloin or tenderloin for their tenderness. They cook quickly and stay juicy. If you want a budget-friendly option, try using flank steak or even ground beef, but cook carefully to avoid toughness.
Mushrooms: Button or cremini mushrooms work best here. They add a nice, earthy flavor. If you don’t have mushrooms, you can skip them, but they add great texture and depth.
Sour Cream: This gives the sauce its creamy tang. Greek yogurt can be a good substitute if you want a lighter option. Just add it last and heat gently to avoid curdling.
Beef Broth & Worcestershire Sauce: These deepen the flavor. If you don’t have Worcestershire, a splash of soy sauce or a little balsamic vinegar can work in a pinch.
Egg Noodles: They soak up the sauce beautifully. You can also use rice, mashed potatoes, or even pasta like fettuccine or pappardelle.
How Can You Keep the Beef Tender and Juicy?
The key to tender beef stroganoff is quick, high-heat cooking to avoid drying out the meat. Here’s how I do it:
- Slice the beef thinly and against the grain to break down muscle fibers for tenderness.
- Cook the beef in batches so the pan stays hot—this helps it brown nicely without steaming.
- Don’t overcook the beef; sear it just until browned, then remove it from the pan and add back later to finish cooking gently in the sauce.
- When adding sour cream, lower heat and stir gently. Boiling it can make the sauce separate, so heating it slowly keeps it smooth.
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing beef and cooking the sauce all in one pan.
- Wooden spoon or silicone spatula – helps you stir without scratching your pan.
- Pot for boiling noodles – you’ll cook the egg noodles here until tender.
- Colander – to drain the noodles easily without making a mess.
- Sharp knife and cutting board – for slicing beef, onions, and mushrooms smoothly.
Flavor Variations & Add-Ins
- Try swapping beef with chicken strips for a lighter version that cooks quicker.
- Add a splash of white wine to the sauce before simmering for extra depth.
- Stir in fresh thyme or dill at the end for a bright, herby flavor twist.
- Mix in caramelized onions or roasted red peppers for a bit of sweetness and color.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
For the Beef and Sauce:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- 8 oz (225g) mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- Salt and black pepper to taste
For the Noodles:
- 8 oz (225g) egg noodles
For Garnish:
- Fresh parsley, chopped
Time Needed:
This beef stroganoff recipe takes about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the noodles, 15 minutes cooking the beef and sauce, and a few minutes for finishing and plating.
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until they are al dente. Drain the noodles and set them aside while you prepare the sauce.
2. Sear the Beef:
Heat olive oil or butter in a large skillet over medium-high heat. Add the beef strips in batches to avoid overcrowding the pan. Cook each batch for about 2-3 minutes until the beef is browned on all sides but not fully cooked through. Remove the beef from the skillet and set it aside.
3. Cook the Vegetables:
In the same skillet, add a little more oil or butter if needed. Sauté the chopped onions until they become translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms soften and start to brown.
4. Make the Sauce:
Return the beef strips to the skillet with the vegetables. Stir in beef broth, Worcestershire sauce, and Dijon mustard. Let the mixture simmer gently for about 5 minutes until the beef is cooked through and the sauce thickens slightly.
5. Add the Sour Cream:
Lower the heat to medium-low. Stir in the sour cream and warm it through without boiling to prevent curdling. Taste and season with salt and black pepper as needed.
6. Serve and Garnish:
Place the cooked egg noodles on plates or a serving dish. Spoon the creamy beef stroganoff mixture over the noodles. Sprinkle chopped fresh parsley on top for a touch of color and fresh flavor. Enjoy your delicious meal!
Can I Use Frozen Beef for Beef Stroganoff?
Yes, but be sure to thaw it completely 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 with Another Ingredient?
You can use Greek yogurt as a lighter alternative. Add it gently at the end of cooking over low heat to prevent curdling and maintain that creamy texture.
How Should I Store Leftovers?
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Serve Instead of Egg Noodles?
If you don’t have egg noodles, cooked rice, mashed potatoes, or other pasta varieties like fettuccine or pappardelle work wonderfully as a base for the sauce.
