Beef Stroganoff Recipe

Beef Stroganoff Recipe tastes rich, creamy, and savory with tender strips of beef and buttery mushrooms tucked into a silky sour cream sauce. It suits busy weeknights and cozy Sunday dinners alike, and you can get it on the table in about 40 minutes. I grew up eating the boxed version, so this homemade upgrade still feels a little like culinary redemption every time I make it.

Why Choose This Beef Stroganoff Recipe

This Beef Stroganoff Recipe uses simple ingredients, but it tastes like a restaurant dish. You cook everything in one large skillet, so cleanup stays easy and you keep all that flavor in the pan.

The sauce turns out velvety, not gloopy, and it clings to noodles or rice perfectly. You control the salt, the richness, and the tenderness of the beef, which beats any jarred sauce situation.

“Best Beef Stroganoff Recipe I’ve tried in years, super creamy and full of flavor without feeling heavy. ★★★★★”

Ingredients You’ll Need

Beef

• 1½ pounds beef sirloin or ribeye, thinly sliced against the grain
  • Choose well marbled beef for tenderness and flavor.
  • Flank steak or tri tip also works if you slice very thin.

Vegetables & Aromatics

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 10 ounces cremini or white mushrooms, sliced
  • Baby bella mushrooms give deeper flavor.
• 3 cloves garlic, minced

Sauce Base

• 2 tablespoons all purpose flour
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 2 cups beef broth
  • Use low sodium broth so you control the seasoning.
  • Beef bouillon with water works in a pinch, just salt carefully.
• ½ cup sour cream, full fat
  • Greek yogurt can substitute, but sour cream gives classic flavor.
• ¼ cup heavy cream
  • You can skip the cream and add extra sour cream for a tangier sauce.

Seasoning

• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika or sweet paprika
• ½ teaspoon Worcestershire sauce
• 1 tablespoon chopped fresh parsley, plus more for garnish

To Serve

• 12 ounces egg noodles, cooked according to package directions
  • Mashed potatoes or rice also taste great with this Beef Stroganoff Recipe.

Equipment

• Large heavy skillet or sauté pan (12 inch works best)
• Tongs or spatula
• Wooden spoon
• Cutting board and sharp knife
• Measuring cups and spoons

Tips & Tricks

• Slice the beef thinly against the grain so each bite stays tender.
• Pat the beef dry with paper towels so it browns instead of steams.
• Brown the beef in batches so you keep high heat and good color.
• Do not boil the sauce after you add sour cream, or it can curdle.
• Use room temperature sour cream so it blends smoothly into the hot sauce.
• Add a splash of broth to loosen leftovers while reheating and keep the sauce silky.
• Cook the noodles slightly al dente so they hold up in the sauce.
• Taste and adjust salt and pepper at the very end, after the sauce thickens.

How to Make Beef Stroganoff Recipe

Sear the Beef

1. Slice the beef into thin strips, about ¼ inch thick, and season with salt and pepper.
2. Heat a large skillet over medium high heat and add 1 tablespoon butter and the olive oil.
3. Add half the beef in a single layer and sear 1 to 2 minutes per side until browned.
4. Transfer the browned beef to a plate, then repeat with the remaining beef, adding a bit more oil if the pan looks dry.

Cook the Vegetables

1. Lower the heat to medium and add the remaining 1 tablespoon butter to the same skillet.
2. Add the sliced onions and cook 3 to 4 minutes until they soften and turn lightly golden.
3. Stir in the mushrooms and cook 5 to 7 minutes until they release their liquid and the liquid cooks off.
4. Add the garlic and cook 30 seconds until fragrant, while you stir constantly so it does not burn.

Build the Sauce

1. Sprinkle the flour over the onion mushroom mixture and stir until no dry spots remain.
2. Add the tomato paste, Dijon mustard, paprika, and Worcestershire sauce, then stir to coat everything.
3. Slowly pour in the beef broth while you stir, scraping up any browned bits from the bottom of the pan.
4. Bring the mixture to a gentle simmer and cook 5 to 7 minutes until the sauce thickens slightly.

Finish with Sour Cream and Beef

1. Lower the heat to medium low so the sauce barely simmers.
2. In a small bowl, stir the sour cream and heavy cream together until smooth.
3. Add a ladle of the hot sauce into the sour cream mixture and stir, then pour that mixture back into the skillet.
4. Stir until the sauce looks smooth and creamy, and keep the heat low so it does not boil.

Combine and Serve

1. Return the seared beef and any juices from the plate to the skillet.
2. Simmer gently 3 to 5 minutes until the beef warms through and the sauce coats it nicely.
3. Taste and adjust salt and pepper, then stir in chopped parsley.
4. Serve the Beef Stroganoff Recipe over hot egg noodles, rice, or mashed potatoes and garnish with extra parsley.

What to Serve with Beef Stroganoff Recipe

This Beef Stroganoff Recipe pairs perfectly with buttered egg noodles, fluffy mashed potatoes, or simple steamed rice. Add a crisp green salad with a light vinaigrette to cut through the richness. Steamed broccoli, green beans, or roasted carrots also balance the creamy sauce nicely. A glass of iced tea, sparkling water with lemon, or a cold glass of milk rounds out a cozy family dinner.

Storage Options

• Store leftover Beef Stroganoff Recipe in an airtight container in the fridge for up to 3 days.
• Chill the noodles and sauce separately if possible, so the pasta does not soak up too much sauce.
• Freeze the cooled beef and sauce in a freezer safe container for up to 2 months, and cook fresh noodles when you reheat.
• Reheat gently on the stove over low heat, with a splash of broth or water, and stir often until hot and creamy again.

Beef Stroganoff Recipe

Beef Stroganoff is a classic comfort dish featuring tender strips of beef in a creamy mushroom sauce, traditionally served over egg noodles or rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds beef sirloin, thinly sliced into strips
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini or white mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 cup sour cream, at room temperature
• 2 tablespoons fresh parsley, chopped
• 8 ounces egg noodles or cooked rice, for serving

Instructions

 

1. Season the sliced beef with salt and pepper, then toss with the flour until evenly coated. Shake off any excess flour.
2. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Add the beef in a single layer (in batches if necessary) and sear until browned on both sides but not fully cooked through, about 3–4 minutes total. Transfer the beef to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, 5–7 minutes.
5. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the skillet and bring the mixture to a gentle simmer.
6. Return the seared beef and any accumulated juices to the skillet. Reduce the heat to low and simmer gently for 5–8 minutes, or until the beef is tender and cooked through.
7. Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth and creamy. If the sauce is too thick, add a splash of additional beef broth or water to reach your desired consistency. Adjust seasoning with more salt and pepper if needed.
8. Serve the beef stroganoff over cooked egg noodles or rice. Garnish with chopped fresh parsley, if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, without noodles/rice): 430 calories; fat 28 g; saturated fat 13 g; carbohydrates 10 g; fiber 1 g; sugars 3 g; protein 33 g; sodium 640 mg. Values will vary based on exact ingredients, brands, and portion sizes.