Beef Stroganoff is one of those cozy dinners that always hits the spot. Tender strips of beef are cooked with savory mushrooms and onions, then finished in a rich, creamy sauce that is full of comforting flavor. Served over noodles or your favorite side, it makes a satisfying meal without a lot of fuss.
I love making this recipe when I want something hearty and homemade but still easy enough for a busy evening. It comes together quickly, uses simple ingredients, and is the kind of warm, family-friendly dinner everyone can gather around.
Table of Contents
Beef Stroganoff Ingredients
- 1 ½ pounds beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
How to Make Beef Stroganoff
Step 1: Cook the Beef
Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 2–3 minutes per side until browned. Transfer it to a plate and set aside.
Step 2: Sauté the Vegetables
Add the butter to the same skillet. Cook the sliced onions and mushrooms for 5–7 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for another 30 seconds.
Step 3: Make the Sauce
Sprinkle the flour over the vegetables and stir well. Slowly pour in the beef broth, stirring to prevent lumps. Add the Worcestershire sauce and Dijon mustard, then season with salt and black pepper.
Step 4: Simmer
Bring the sauce to a gentle simmer and cook for 3–5 minutes, until it thickens slightly. Return the cooked beef and any juices to the skillet.
Step 5: Add the Sour Cream
Reduce the heat to low and gently stir in the sour cream. Warm for 1–2 minutes without letting the sauce boil, keeping it smooth and creamy.
Step 6: Serve
Toss the creamy beef Stroganoff with cooked egg noodles or serve it over the noodles. Sprinkle with fresh parsley and enjoy while warm.
Why You’ll Love This Recipe
- Rich and Creamy: The smooth, creamy sauce makes every bite comforting and satisfying.
- Tender Beef: Thinly sliced beef cooks quickly and stays flavorful and tender.
- Full of Flavor: Mushrooms, onions, garlic, Worcestershire sauce, and Dijon mustard add plenty of savory flavor.
- Easy to Make: Simple steps and everyday ingredients make this recipe approachable for any home cook.
Tips and Shortcuts
- Slice the Beef Thinly: Thin slices cook quickly and stay tender, making them perfect for Stroganoff.
- Don’t Overcook the Beef: Cook the beef just until browned, then remove it from the skillet to prevent it from becoming tough.
- Use a Hot Skillet: A properly heated skillet helps the beef brown nicely and adds more flavor.
What to Serve with Beef Stroganoff
Beef Stroganoff is one of those cozy dinners I love making when everyone is hungry for something hearty. I usually spoon it over egg noodles and add a simple green salad on the side, while my family enjoys some warm dinner rolls for dipping into the creamy sauce. A glass of sparkling water with lemon keeps the meal feeling fresh.
Frequently Asked Questions
Can I use ground beef instead ?
Yes. Ground beef is an easy and budget-friendly option. Brown it thoroughly, drain excess fat if needed, and continue with the sauce.
Can I make Beef Stroganoff without mushrooms ?
Absolutely. You can leave out the mushrooms if you don’t enjoy them. The dish will still have plenty of flavor from the beef, onions, garlic, and creamy sauce.
Can I use Greek yogurt instead of sour cream ?
Yes, plain Greek yogurt can be used as an alternative. Add it over low heat and avoid boiling the sauce.
Can I use Greek yogurt instead of sour cream ?
Yes, plain Greek yogurt can be used as an alternative. Add it over low heat and avoid boiling the sauce.
How to Store Leftovers
Refrigerator Storage
Allow the Beef Stroganoff to cool slightly, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. Store the noodles separately if possible to keep them from becoming too soft.
Freezer Storage
Place the cooled Beef Stroganoff in a freezer-safe airtight container and freeze for up to 2–3 months. For the best texture, freeze the sauce and beef separately from the noodles.
Reheating
Thaw frozen Stroganoff in the refrigerator overnight. Reheat gently in a skillet over low to medium heat, adding a splash of beef broth or water if the sauce has thickened.
Beef Stroganoff
Course: Main CourseCuisine: AmericanDifficulty: Easy6
servings15
minutes25
minutes650
kcal40
minutesTender beef, mushrooms, and onions simmer in a creamy, savory sauce with Worcestershire sauce and Dijon mustard. Served with egg noodles and fresh parsley, this comforting dinner is simple enough for a weeknight meal.
Ingredients
1 ½ pounds beef sirloin, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, thinly sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream
12 ounces egg noodles
2 tablespoons fresh parsley, chopped
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook for 2–3 minutes per side, until browned. Transfer to a plate.
- Add the butter to the same skillet. Cook the onion and mushrooms for 5–7 minutes, until softened and lightly browned. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and stir well. Slowly add the beef broth, stirring until smooth. Stir in the Worcestershire sauce and Dijon mustard, then season with salt and pepper.
- Bring the sauce to a gentle simmer and cook for 3–5 minutes, until slightly thickened. Return the beef and any accumulated juices to the skillet.
- Reduce the heat to low and stir in the sour cream. Warm gently for 1–2 minutes without boiling.
- Serve the Beef Stroganoff with cooked egg noodles and garnish with fresh parsley.
Notes
- Slice the beef thinly against the grain for a more tender texture.
- Keep the heat low after adding the sour cream and do not let the sauce boil.
- If the sauce becomes too thick, add a small splash of beef broth or reserved pasta water.
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