Beef Stroganoff is a classic dish that brings together tender strips of beef, creamy mushroom sauce, and a touch of tangy sour cream. It’s rich, comforting, and has just the right mix of flavors and textures that make it a favorite dinner for many people. The soft, creamy sauce pairs perfectly with the tender beef and sautéed mushrooms, making every bite feel like a warm hug.
I’ve always loved making Beef Stroganoff because it doesn’t require a lot of fancy ingredients, but it still feels special. I like to use a good cut of beef and make sure to brown it well to get that deep flavor. Adding fresh mushrooms and a splash of broth helps build the sauce, and I always add the sour cream at the end to keep everything nice and creamy. It’s a recipe that feels cozy and filling without being complicated.
My favorite way to serve Beef Stroganoff is over a bed of warm egg noodles, which soak up the tasty sauce so well. Sometimes I’ll add a side of green beans or a simple salad to balance the richness. This dish is perfect when you want something comforting and satisfying on a chilly evening, and I find it’s even better the next day as leftovers!
Key Ingredients & Substitutions
Beef: I recommend sirloin or tenderloin for their tenderness and quick cooking. If you want to save money, flank or skirt steak can work but slice very thin against the grain.
Mushrooms: Button or cremini mushrooms are classic here. If you can’t find these, baby bella mushrooms also add great flavor and texture.
Sour Cream: This adds creaminess and tang. Greek yogurt is a good substitute if you want a lighter option, but add it at the end to avoid curdling.
Beef Broth: Use low-sodium broth for better control of salt levels. If you don’t have broth, water with a splash of soy sauce or Worcestershire sauce can work in a pinch.
Egg Noodles: They soak up the sauce nicely and have a soft bite. You can swap with wide pasta like pappardelle or fettuccine if you prefer.
How Do You Get Tender Beef in Stroganoff?
The key to tender beef strips is quick, high-heat cooking. Follow these steps:
- Slice beef thinly against the grain to shorten muscle fibers for tenderness.
- Pat the beef dry before seasoning; moisture causes steaming instead of browning.
- Cook beef in small batches on medium-high heat to avoid overcrowding the pan. Overcrowding leads to steaming and tough meat.
- Brown the beef quickly, about 2-3 minutes per batch, then remove it to finish cooking in the sauce later.
This technique seals in the juices and keeps your beef tender and flavorful, perfect for beef stroganoff.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning beef and cooking the sauce all in one pan.
- Large pot – for boiling the egg noodles; having enough space helps prevent sticking.
- Knife and cutting board – for slicing beef and chopping onions and mushrooms easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Colander – to drain the cooked noodles neatly and quickly.
Flavor Variations & Add-Ins
- Use ground beef instead of strips for a quicker, budget-friendly stroganoff with slightly different texture.
- Swap sour cream for crème fraîche or Greek yogurt to add a tangy twist and lighten the sauce.
- Add sautéed bell peppers or spinach for extra color and nutrition.
- Try adding smoked paprika or fresh thyme for a different flavor dimension that pairs well with beef.
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
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 cup sour cream
- 2 tsp Worcestershire sauce
- 8 oz (225g) egg noodles
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare and cook. Most of the time is spent cooking the noodles and browning the beef, so you can have a warm, tasty meal ready in under 30 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Egg Noodles
Start by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until they are tender but still firm (al dente). Drain the noodles and set them aside for later.
2. Brown the Beef
Season the beef strips with salt and pepper. Heat the olive oil or butter in a large skillet over medium-high heat. Add the beef strips in small batches so they brown nicely without steaming. Cook them for about 2-3 minutes per batch until browned but not fully cooked. Remove the beef from the skillet and set aside.
3. Cook Onions, Garlic, and Mushrooms
Lower the heat to medium. In the same skillet, add the chopped onions and cook until they become soft and translucent, about 3-4 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, around 5-7 minutes.
4. Make the Sauce
Pour the beef broth into the skillet and stir in the Dijon mustard and Worcestershire sauce. Let the mixture come to a gentle simmer.
5. Combine Beef and Sauce
Return the browned beef along with any juices back to the skillet. Let everything simmer together for 3-5 minutes until the beef is cooked through and the sauce thickens slightly.
6. Finish with Sour Cream and Serve
Remove the skillet from heat and stir in the sour cream until the sauce is smooth and creamy. Be careful not to boil the sauce after adding the sour cream to prevent it from curdling. Serve the beef stroganoff over the cooked egg noodles, garnished with fresh parsley. Enjoy your delicious meal!
Can I Use Frozen Beef for Beef Stroganoff?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! Prepare the sauce and beef up to step 7, then cool and refrigerate for up to 2 days. When ready, reheat gently on the stove and stir in sour cream before serving.
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 in the microwave, stirring occasionally to keep the sauce smooth.
What Can I Substitute for Egg Noodles?
If you don’t have egg noodles, wide pasta like fettuccine, pappardelle, or even rice are great alternatives that soak up the sauce beautifully.
