A rich, creamy beef stroganoff recipe made with tender seared beef, savory mushrooms, and a velvety sauce perfect for serving over egg noodles or mashed potatoes. This quick 30-minute dish delivers classic comfort with minimal effort.
Table of Contents
Why You’ll Love This Beef Stroganoff Recipe
Comforting, Creamy, and Quick
This beef stroganoff recipe comes together fast, yet it tastes like you spent hours cooking. The sauce is silky and rich, coating each bite of beef in creamy goodness. With its comforting texture and savory aroma, it’s the kind of meal that brings everyone to the table without fuss. Plus, you can have it ready in just 30 minutes, making it ideal for busy evenings.
Ideal for Weeknight Dinners or Entertaining
Whether you’re feeding your family or hosting friends, this stroganoff always impresses. It feels indulgent but is surprisingly easy to make. The flavors are balanced and hearty, offering a restaurant-quality dinner that’s both cozy and convenient.
Ingredients You’ll Need
Core Ingredients for the Sauce and Beef
You’ll need 1 lb of thinly sliced top sirloin, olive oil, butter, onion, mushrooms, garlic, and a few pantry staples like flour and beef broth. Add heavy cream, sour cream, Worcestershire sauce, Dijon mustard, salt, and pepper to create a smooth, flavorful sauce. These ingredients work together to make every bite creamy, savory, and satisfying.
Optional Add-Ins and Substitutions
You can swap beef broth with chicken broth if that’s what you have on hand. Omit mushrooms if you prefer a simpler flavor. For extra richness, try adding a splash of brandy or white wine before simmering. Egg noodles are classic, but mashed potatoes or rice also make perfect companions.
Best Cuts of Beef for Stroganoff
Recommended Tender Cuts
The best beef stroganoff recipe starts with tender cuts. Top sirloin, boneless ribeye, tenderloin, or filet tips all work beautifully. They cook quickly and stay juicy. Avoid tougher cuts like chuck unless you’re making a slow cooker version, such as slow cooker beef stroganoff stew.
How to Slice for Maximum Tenderness
Slice the beef thinly against the grain. This helps keep it tender and easy to chew. If your beef is firm, chill it in the freezer for about 15 minutes before slicing to make it easier to cut evenly.
Step-by-Step: How to Make Beef Stroganoff
Sear the Beef Properly
Heat oil in a large skillet over medium-high heat. Sear the beef quickly in a single layer, about one minute per side. Don’t stir too much or overcrowd the pan. Once browned, set aside and keep warm.
Build the Mushroom and Onion Base
In the same pan, melt butter and add onions and mushrooms. Cook until softened and golden. Stir in the minced garlic and cook for one minute. This step builds a rich base full of flavor.
Create the Creamy Stroganoff Sauce
Sprinkle flour over the vegetables and stir for a minute. Add the beef broth and scrape the pan to lift all those tasty browned bits. Then pour in heavy cream and simmer briefly until slightly thickened. Mix a little of the hot sauce with sour cream before adding it back to prevent curdling.
Combine and Finish
Return the beef to the pan along with any juices. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Heat through until everything is creamy and smooth. Serve warm over noodles or mashed potatoes.
Pro Tips for the Perfect Sauce
Tempering Sour Cream to Prevent Curdling
Always temper sour cream by mixing a spoonful of hot sauce into it first. This prevents curdling and keeps the sauce creamy. It’s a small step but makes a big difference.
Adjusting Thickness and Flavor Balance
If the sauce feels too thick, add a splash of broth or cream. For more tang, add a touch of extra Dijon or sour cream. Taste as you go and balance to your liking.
Serving Suggestions and Pairings
Best Starches to Serve With
Beef stroganoff is fantastic over egg noodles, rice, or mashed potatoes. You can also pair it with gnocchi or buckwheat for a unique twist. Each option soaks up that luscious sauce perfectly.
Garnishes for Presentation
Top your stroganoff with chopped green onions or parsley for color and freshness. A sprinkle of paprika adds a pretty touch, too. Serve it family-style for a comforting presentation.
Storage and Reheating Tips
Refrigeration and Shelf Life
Store leftovers in an airtight container in the refrigerator. It keeps well for up to three days, maintaining its flavor and texture beautifully.
How to Reheat Without Splitting the Sauce
Reheat gently on the stove over low heat, stirring often. Add a splash of cream if needed to restore smoothness. Avoid boiling to keep the sauce from separating.
Flavor and Texture Profile
Creamy, Savory, and Umami-Rich
This beef stroganoff recipe delivers a luxurious mix of creamy, savory, and slightly tangy flavors. The sauce clings beautifully to each bite of tender beef.
Customizing Richness or Tanginess
You can easily adjust the richness by adding more cream or deepen the tang with a little extra sour cream or mustard. Either way, it’s comforting and delicious.
Other Recipes You May Enjoy
- Spinach and Artichoke Wonton Cups
- Korean BBQ Steak Rice Bowls
- Best Mediterranean Chicken Zucchini Bake
- Sheet Pan Beef Kebabs – Easy, Juicy, and Flavorful Dinner
- Whole30 Sloppy Joes
Conclusion
Homemade beef stroganoff is creamy, flavorful, and deeply satisfying. It’s easy enough for weeknights yet special enough for guests. Once you try it, you’ll see why it’s a timeless favorite worth making again and again. Find even more comforting meal ideas on my Pinterest page.
Beef Stroganoff
Equipment
- Large skillet or frying pan Use a heavy-bottomed pan for even browning
- Wooden spoon For stirring and scraping the pan
- Mixing bowl For tempering sour cream
Ingredients
- 1 lb top sirloin steak, thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 clove garlic, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 Tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp chopped green onion or parsley, for garnish
- 8–12 oz egg noodles (optional, for serving)
Instructions
- Heat oil in a large pan over medium-high heat. Sear the beef in a single layer for 1 minute per side without stirring. Cook in batches to avoid overcrowding, then set aside and keep warm.
- In the same pan, melt butter. Add onions and mushrooms and cook for 6–8 minutes until soft and lightly browned. Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1 minute. Add beef broth, scraping the pan. Pour in heavy cream and simmer for 1–2 minutes until slightly thickened.
- Temper sour cream by mixing it with a little hot sauce. Stir into the pan, then add Worcestershire sauce, Dijon mustard, salt, and pepper.
- Return the beef and any juices to the pan. Stir to coat and heat through. Serve warm over egg noodles, mashed potatoes, or rice. Garnish with parsley or green onions.
