Beef stroganoff is a classic comfort dish that brings together tender slices of beef, creamy sauce, and mushrooms, all served over a bed of soft egg noodles or rice. The sauce is usually made with sour cream, giving it a nice tang that balances the richness of the beef. It’s one of those meals that feels like a warm hug on a plate.
I love how simple it is to make but still feels special enough for a family dinner or when friends come over. One tip I always keep in mind: don’t overcook the beef because you want it to stay juicy and tender. Also, adding a bit of paprika gives it just the right touch of flavor that makes everyone keep coming back for seconds.
When I serve beef stroganoff, I like to pair it with a fresh green salad or some steamed veggies to add a little brightness to the richness. It’s the kind of meal I remember fondly from childhood dinners and love making myself—it’s filling, familiar, and always hits the spot on cooler days.
Key Ingredients & Substitutions
Beef: I like using sirloin or tenderloin for tenderness. If you want a budget-friendly option, flank steak or even ground beef can work fine too, just cook accordingly.
Sour Cream: This is what gives stroganoff its creamy tang. If you don’t have sour cream, Greek yogurt is a nice substitute, but add it at the end and keep the heat low to avoid curdling.
Mushrooms: Button mushrooms are classic here. You can swap in cremini or portobello for a richer flavor. Avoid watery mushrooms to keep the sauce thick.
Flour: This helps thicken the sauce but isn’t a must. You can skip it or use cornstarch as an alternative to keep things gluten-free.
Egg Noodles: These are traditional and perfect for soaking up all the sauce. You can swap with rice, mashed potatoes, or even spiralized veggies for a low-carb twist.
How Do I Keep the Beef Tender and Not Overcooked?
Beef strips cook super quickly, so sear them fast on high heat and pull them out while slightly pink inside. Then add them back to the sauce at the end just to warm through. This way, the beef stays juicy and tender instead of turning tough.
- Slice beef thin and even for quick cooking.
- Use high heat to brown the beef quickly without steaming.
- Don’t overcrowd the pan; cook in batches if needed.
- Remove beef early and finish in the sauce off-heat or low heat only.
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing beef and cooking the sauce all in one pan.
- Large pot – for boiling egg noodles; a good size helps prevent sticking.
- Wooden spoon or silicone spatula – lets you stir gently without scratching your pan.
- Colander – handy for draining noodles quickly and easily.
- Sharp chef’s knife – for slicing beef and chopping onions and mushrooms neatly.
Flavor Variations & Add-Ins
- Try chicken strips instead of beef for a lighter stroganoff that tastes just as creamy.
- Add a splash of white wine or sherry to the sauce for extra depth and a subtle tang.
- Include some fresh thyme or dill herbs for a bright herbal note that complements the creaminess.
- Mix in sautéed spinach or peas to add a pop of color and extra nutrition.
Beef Stroganoff Recipe
Ingredients You’ll Need:
For The Beef Stroganoff:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream (full fat)
- 2 tbsp all-purpose flour (optional, for thickening)
For Serving:
- 12 oz (340g) egg noodles
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This dish takes about 30–40 minutes total. You’ll spend 10–15 minutes preparing and cooking the beef and sauce, 10 minutes boiling noodles, and a few minutes putting it all together. It’s a fairly quick recipe that’s perfect when you want a cozy, hearty meal without too much fuss.
Step-by-Step Instructions:
1. Cook The Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain and set aside.
2. Prepare and Sear The Beef:
Season the beef strips with salt and pepper. Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Quickly sear the beef for 2–3 minutes, browning all sides but not cooking through. Remove the beef and set it aside.
3. Cook The Vegetables:
In the same skillet, add the remaining tablespoon of oil or butter. Cook the chopped onions until they become soft and translucent, about 3–4 minutes. Then add the minced garlic and sliced mushrooms, sautéing until the mushrooms release moisture and become golden, around 5–6 minutes.
4. Make The Sauce:
Sprinkle the optional flour over the mushroom mixture and stir well to coat, cooking for about 1 minute to get rid of the raw flour taste. Slowly add the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly. Let the sauce simmer and thicken slightly.
5. Finish The Stroganoff:
Return the beef strips (and any juices) to the skillet. Stir to combine and cook for another 2–3 minutes until the beef is cooked through. Reduce the heat to low, stir in the sour cream, and heat gently without boiling to avoid curdling. Taste and adjust seasoning with salt and pepper.
6. Serve:
Place the cooked egg noodles on plates or bowls, then spoon the beef stroganoff sauce over the top. Garnish with freshly chopped parsley and serve immediately for a warm, comforting meal.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! You can prepare the sauce and beef a day ahead and refrigerate it. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of beef broth or cream if the sauce thickens too much.
How Should I Store Leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring occasionally to warm evenly.
What Can I Substitute for Sour Cream?
Greek yogurt is a great substitute; add it off heat or on very low heat to avoid curdling. Alternatively, crème fraîche or heavy cream can also work well in this recipe.
