There are few dinners as comforting and crowd-pleasing as a warm plate of Beef Stroganoff. With tender strips of beef, hearty mushrooms, and a creamy, savory sauce served over a bed of egg noodles, this classic recipe brings all the rich, old-school flavor without requiring hours in the kitchen.
The beauty of this version? It’s quick enough for a weeknight but satisfying enough to serve on a cozy Sunday evening. Plus, you don’t need any complicated ingredients—just a handful of kitchen staples like sour cream, beef broth, onions, and garlic. No wine or fancy reductions here—just a hearty, family-style dish that feels special every time you make it.
Let’s get started with the ingredients and the first few steps to bring this classic comfort dish to life.
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 ½ cups beef broth (low sodium)
- 1 tbsp Dijon mustard (optional, for added depth)
- ½ cup sour cream
- Salt and black pepper, to taste
For Serving:
- 8 oz egg noodles or pasta of your choice, cooked according to package directions
- Fresh chopped parsley, for garnish
This recipe yields 4 generous servings and comes together in just 35 minutes, making it a perfect fit for busy nights when you still want something warm, rich, and homemade.
STEP 1: Cook the Beef
In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the sliced beef, season with a bit of salt and pepper, and cook for about 2–3 minutes, turning to brown the meat on all sides.
Pro tip: Don’t overcrowd the pan. If needed, cook the beef in two batches so it browns instead of steams. Once cooked, transfer the beef to a plate and set it aside.
STEP 2: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the chopped onion and sauté for 2–3 minutes until softened. Then add the garlic and mushrooms, cooking for another 5–6 minutes or until the mushrooms are browned and tender.
This layer of flavor forms the base of your sauce, so don’t rush it—let the mushrooms caramelize slightly for extra depth.
Building the Creamy Stroganoff Sauce and Finishing the Dish
Now that your beef is seared and your vegetables are golden and tender, it’s time to bring the entire dish together with a rich, creamy sauce that defines a good Beef Stroganoff. This part is fast and easy, and it’s where all those layered flavors really come to life.
STEP 3: Create the Sauce Base
Once your mushrooms are browned and the onions are soft, sprinkle 1 tablespoon of all-purpose flour over the vegetables. Stir well to coat. This step helps thicken the sauce without any heavy cream, keeping the texture velvety and light.
Slowly pour in 1 ½ cups of beef broth, stirring continuously to avoid lumps. Let the mixture come to a simmer and cook for about 4–5 minutes, until the sauce begins to thicken slightly.
For a boost of flavor, stir in 1 tablespoon of Dijon mustard at this point. It’s optional, but it adds a subtle tang and complexity that really elevates the sauce.
STEP 4: Add the Sour Cream
Reduce the heat to low—this is important to prevent curdling. Gently stir in ½ cup of sour cream, mixing until the sauce becomes smooth and creamy.
Avoid letting the sauce boil after the sour cream is added. A gentle simmer is enough to warm everything through without compromising the texture.
STEP 5: Return the Beef to the Skillet
Add the browned beef (and any juices it released) back into the skillet. Stir to coat the beef evenly in the sauce. Let it simmer for 2–3 minutes, just until everything is warmed through and the flavors have melded together.
Taste and adjust with salt and black pepper if needed.
STEP 6: Cook the Pasta and Serve
While your sauce is finishing, cook your egg noodles or preferred pasta according to package directions. Drain and portion the pasta onto plates or bowls.
Spoon the rich, creamy stroganoff over the noodles and top with a sprinkle of chopped fresh parsley for a pop of color and freshness.
Tips for Stroganoff Success:
1. Use Tender Cuts of Beef
Sirloin, tenderloin, or even leftover steak work best. Avoid tougher cuts unless they’ve been slow-cooked, as they won’t tenderize quickly in a skillet.
2. Slice the Beef Thinly
Thin strips cook faster and more evenly—plus, they’re easier to eat when paired with noodles.
3. Don’t Skip the Mushrooms
They add an earthy richness that balances the creamy sauce and brings depth to the dish. Baby bella or cremini mushrooms are great choices.
4. Avoid High Heat After Adding Sour Cream
Sour cream adds the signature tangy creaminess. Boiling it can cause it to curdle, so keep the heat low once it’s added.
FUN VARIATIONS TO TRY:
Beef Stroganoff is a classic for a reason—but that doesn’t mean you can’t switch things up! Whether you’re looking to lighten the dish, use ingredients you already have, or adapt it for dietary needs, these fun variations make it easy to keep this creamy favorite fresh and flexible.
1. Use Ground Beef Instead of Sliced Steak
For a budget-friendly version, swap the sirloin for lean ground beef. Brown it in the skillet and proceed with the rest of the recipe as usual. You’ll still get all the rich flavor without having to slice or sear the meat in batches.
2. Make It with Chicken or Turkey
Use boneless, skinless chicken thighs or breasts, or even ground turkey for a leaner spin. The creamy sauce pairs just as well with poultry, and it’s a great way to change things up without straying too far from the original.
3. Go Meatless with Mushrooms Only
Double the mushrooms and skip the meat altogether for a delicious vegetarian stroganoff. Add a splash of soy sauce or tamari for extra umami, and consider using vegetable broth instead of beef broth.
4. Serve It Over Different Bases
While egg noodles are the classic choice, you can try:
- Mashed potatoes for a hearty, cozy twist
- Rice (white, brown, or wild)
- Cauliflower mash or cauliflower rice for a lower-carb option
- Gluten-free pasta to make it celiac-friendly
5. Add a Splash of Worcestershire Sauce or Tomato Paste
A teaspoon of Worcestershire sauce adds savory depth to the sauce. Or try 1 tablespoon of tomato paste in place of the mustard for a subtle richness and color boost.
6. Try Greek Yogurt Instead of Sour Cream
If you’re looking to lighten up the dish or add a little extra protein, use plain Greek yogurt in place of sour cream. Just be sure to add it off the heat and stir gently to prevent curdling.
7. Make It Dairy-Free
Substitute sour cream with a dairy-free alternative like unsweetened coconut yogurt or a cashew cream base. Use oil instead of butter, and you’ve got a creamy, cozy dish that’s completely dairy-free.
These variations let you tailor beef stroganoff to your taste, dietary needs, or pantry supplies—so don’t be afraid to make it your own. The beauty of this dish is in its creamy, savory base, and everything else can flex around it.
BEEF STROGANOFF FAQ AND FINAL THOUGHTS:
Beef Stroganoff is one of those timeless recipes that never goes out of style. With its rich sauce, tender meat, and comforting noodles, it’s a dish that fits any season and any kitchen skill level. Whether you’re making it for the first time or adding it back into your rotation, these FAQs will help you get it just right every time.
1. What cut of beef is best for stroganoff?
Sirloin and tenderloin are the top picks because they cook quickly and stay tender. You can also use ribeye, flank steak (sliced thin against the grain), or even leftover steak.
2. Can I make beef stroganoff ahead of time?
Yes! You can cook the beef and sauce ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stove over low heat—avoid boiling once the sour cream is in, to keep the sauce smooth.
3. Can I freeze beef stroganoff?
The sauce can be frozen, but sour cream tends to separate when thawed. If you plan to freeze it, leave out the sour cream until reheating, then stir it in just before serving.
4. How can I make this gluten-free?
Swap the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount). Serve over gluten-free pasta, rice, or mashed potatoes for a fully gluten-free meal.
5. Can I use cream instead of sour cream?
You can, but the flavor will be milder and less tangy. If you use heavy cream, consider adding a small splash of lemon juice or Dijon mustard to brighten it up.
6. What mushrooms work best?
Cremini (baby bella) or white button mushrooms are perfect, but you can also use portobello, shiitake, or a mix if you want deeper flavor.
7. Can I make it without mushrooms?
Yes! Just skip the mushrooms and proceed with the rest of the recipe. You might want to add an extra clove of garlic or a splash of Worcestershire sauce for extra depth.
CONCLUSION: A CREAMY CLASSIC THAT NEVER FAILS
There’s a reason Beef Stroganoff is still a dinner favorite after all these years—it’s rich, hearty, and comforting, yet easy enough to whip up on a busy weeknight. With minimal prep and just one skillet, you get maximum flavor with very little fuss.
This version keeps things simple and family-friendly, while still offering room for customization. Whether you stick with the classic or try one of the fun variations we’ve shared, you’ll end up with a meal that’s warm, flavorful, and absolutely satisfying.
Give it a go, and don’t forget to leave a comment with how it turned out—or how you made it your own! This is the kind of recipe that just gets better the more you make it.
