Beef Stroganoff, with its rich and creamy sauce, is a beloved dish that has warmed hearts and bellies for generations. Originating from Russian cuisine, its popularity has spread across the globe, evolving into numerous variations while retaining its signature flavors. What makes this creamy beef stroganoff recipe special is its ability to marry tender strips of beef with mushrooms and a luscious, savory sauce, creating the ultimate comfort food. Whether you’re serving it for a fancy dinner or a cozy weeknight meal, this dish offers a delightful blend of textures and flavors that you simply can’t resist.

Ingredients

Gather the following ingredients to prepare this traditional beef stroganoff. Ensure you use high-quality beef and fresh herbs for the best flavor.

• For the Beef Stroganoff:
  • 1 pound beef sirloin, thinly sliced
  • 1 medium onion, chopped
  • 2 cups mushrooms, sliced (cremini or button mushrooms work well)
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • 3 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • 2 tablespoons olive oil or butter
• For Serving:
  • 8 ounces egg noodles or your pasta of choice
  • Fresh parsley, chopped (for garnish)

Steps / Instructions

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
2. Brown the Beef: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the sliced beef in batches, ensuring not to overcrowd the pan. Sear the beef until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil or butter. Add the chopped onion and sliced mushrooms, cooking until the onions are translucent and mushrooms are golden brown, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly until the sauce begins to thicken, about 3-5 minutes.
5. Combine Ingredients: Reduce the heat to low. Return the browned beef to the skillet, stirring to combine. Gently fold in the sour cream, mixing until well incorporated. Season with salt and pepper to taste. Allow the stroganoff to simmer for 5 minutes, ensuring it is heated through but not boiling.
6. Serve: To serve, divide the cooked egg noodles onto plates and spoon the creamy beef stroganoff over the top. Garnish with freshly chopped parsley for a touch of color and freshness.

Tips & Tricks

Here are some practical tips to help you achieve the best beef stroganoff: Check out our related guide for more tips.

• Beef Quality: Use a tender cut of beef, such as sirloin or tenderloin, for optimal results. The thinner the slices, the quicker they will cook and stay tender.
• Make-Ahead: Beef stroganoff can be prepared ahead of time and refrigerated for up to 2 days. Reheat gently on the stove and add a splash of beef broth to adjust the consistency if needed.
• Common Mistakes: Avoid overcooking the beef; it should be tender and not tough. Additionally, adding sour cream too early can cause it to curdle, so mix it in at the end.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Variations

There are numerous beef stroganoff variations you can explore:

• Slow Cooker Beef Stroganoff: Brown the beef and vegetables as directed, then transfer them to a slow cooker with the broth and seasonings. Cook on low for 6-8 hours. Stir in sour cream before serving.
• Vegan Option: Substitute the beef with mushrooms or a plant-based meat alternative, and use cashew cream or a vegan sour cream to maintain the creamy texture.
• Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend and serve over gluten-free pasta or rice.

Serving Suggestions

This hearty beef stroganoff pairs beautifully with a side of steamed vegetables or a fresh garden salad. For a delightful twist, consider serving it with butter noodles with cabbage or corn dip as a side. A glass of red wine also complements the rich flavors of the dish perfectly.

Beef Stroganoff

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: Russian Difficulty: Easy

🍽️

Servings

4

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

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Beef Stroganoff, with its rich and creamy sauce, is a beloved dish that has warmed hearts and bellies for generations. Originating from Russian cuisine, its popularity has spread across the globe, evolving into numerous variations while retaining its signature flavors. What makes this creamy beef stroganoff recipe special is its ability to marry tender strips of beef with mushrooms and a luscious, savory sauce, creating the ultimate comfort food.

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Ingredients

• 1 pound beef sirloin, thinly sliced
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• 3 tablespoons all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil or butter
• 8 ounces egg noodles or your pasta of choice
• Fresh parsley, chopped (for garnish)

Directions

1.

Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

2.

Brown the Beef: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the sliced beef in batches, ensuring not to overcrowd the pan. Sear the beef until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

3.

Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil or butter. Add the chopped onion and sliced mushrooms, cooking until the onions are translucent and mushrooms are golden brown, approximately 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4.

Make the Sauce: Sprinkle the flour over the mushroom mixture, stirring to coat the vegetables. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly until the sauce begins to thicken, about 3-5 minutes.

5.

Combine Ingredients: Reduce the heat to low. Return the browned beef to the skillet, stirring to combine. Gently fold in the sour cream, mixing until well incorporated. Season with salt and pepper to taste. Allow the stroganoff to simmer for 5 minutes, ensuring it is heated through but not boiling.

6.

Serve: To serve, divide the cooked egg noodles onto plates and spoon the creamy beef stroganoff over the top. Garnish with freshly chopped parsley for a touch of color and freshness.

Nutrition Facts

Recipe Reviews

• hassan★★★★★May 16, 2026

  Excellent recipe!

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