Beef Stroganoff is a classic comfort dish that brings together tender strips of beef, creamy mushroom sauce, and a touch of tangy sour cream. This dish is all about simple, satisfying flavors working together to create something rich and soothing. The mushrooms and onions add a nice bite, while the sour cream gives it a smooth, velvety finish.
I always love making Beef Stroganoff because it feels like a warm hug on a plate. It’s one of those recipes that comes together fairly quickly but tastes like you spent hours cooking. I like to use a good cut of beef and let it brown just right before adding the sauce—it really makes all the difference. Plus, stirring in the sour cream at the end keeps the sauce light and creamy without making it too heavy.
My favorite way to enjoy Beef Stroganoff is over a bed of egg noodles or even mashed potatoes if I’m in the mood for something extra cozy. It’s the kind of meal that everyone seems to love at the dinner table, making it perfect for family dinners or a casual weeknight treat. Whenever I make this dish, it always feels like a little celebration of simple, tasty food shared with people I care about.
Key Ingredients & Substitutions
Beef: I like using sirloin or tenderloin because they stay tender and cook quickly. If you prefer, you can also use ribeye or even thinly sliced stew beef. Just be careful not to overcook it to avoid toughness.
Mushrooms: Button or cremini mushrooms are common choices. They add earthiness and texture, but feel free to try portobello or shiitake for a deeper flavor.
Sour Cream: This makes the sauce creamy and tangy. If you want a lighter option, Greek yogurt can work but add it off-heat to prevent curdling.
Nooodles: Egg noodles are classic, but rotini or even mashed potatoes are great alternatives for serving.
How Do You Make Tender Beef and a Creamy Sauce Without Curdling?
The key to tender beef is quick, high-heat searing in batches so the meat browns without steaming. Don’t overcrowd the pan!
- Sear beef quickly and set aside before cooking veggies.
- Sauté onions and mushrooms well to build flavor.
- Sprinkle flour to thicken, then slowly add broth while stirring to avoid lumps.
- Add sour cream off heat or on very low heat. Avoid boiling afterward to keep sauce smooth.
Following these steps helps keep your sauce rich and beef tender every time.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning the beef and cooking mushrooms evenly.
- Wooden spoon or silicone spatula – lets you stir without scratching your pan.
- Measuring cups and spoons – to get the right amounts of broth, sour cream, and spices.
- Colander – for draining the cooked noodles easily.
- Sharp knife and cutting board – for slicing beef, mushrooms, and onions cleanly.
Flavor Variations & Add-Ins
- Swap beef for sliced chicken breast for a lighter, quicker dish that still tastes great.
- Add a splash of white wine before the broth to boost flavor with a subtle tang.
- Mix in fresh thyme or paprika for a herby or smoky twist that complements the creamy sauce.
- Stir in spinach or peas at the end for a pop of color and extra veggies.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
For the Beef Stroganoff:
- 1 lb (450g) beef sirloin or tenderloin, cut into thin strips
- 2 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 8 oz (225g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 oz (225g) egg noodles or rotini pasta
How Much Time Will You Need?
This beef stroganoff takes about 30 minutes in total. You’ll spend 10 minutes preparing and cooking the noodles and 20 minutes cooking the beef and making the sauce. It’s a quick, comforting meal perfect for weeknights.
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling salted water. Cook your egg noodles or rotini pasta until they’re just tender (al dente) according to the package directions. Once done, drain the noodles and set them aside.
2. Brown the Beef:
Heat the oil or butter in a large skillet over medium-high heat. Add the beef strips in small batches so they brown nicely without stewing. Cook for a few minutes until browned on all sides but still tender. Remove the beef and keep it aside.
3. Cook the Veggies:
In the same skillet, add a little more oil or butter if needed. Sauté the finely chopped onions until they become clear and soft, about 3-4 minutes.
Add the sliced mushrooms and cook until they give off their moisture and turn golden brown, about 5-6 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Sauce:
Sprinkle the flour evenly over the cooked vegetables and stir everything together. Cook this for 1-2 minutes to get rid of any raw flour taste.
Slowly pour in the beef broth while stirring to keep it smooth. Add Worcestershire sauce and Dijon mustard, then let the mixture simmer gently for 3-5 minutes until thickened.
5. Finish the Stroganoff:
Reduce the heat to low, then stir in the sour cream gently. Avoid boiling now to keep the sauce creamy and prevent curdling.
Return the browned beef strips and any juices to the skillet. Stir carefully and warm through for 2–3 minutes. Season with salt and black pepper to your taste.
Finally, add the cooked noodles to the skillet, and toss everything together so the pasta is coated nicely in the creamy sauce.
6. Serve:
Plate your beef stroganoff hot, sprinkled with fresh chopped parsley to add a touch of color and freshness. Enjoy your delicious homemade meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the strips dry to remove excess moisture for better browning.
Can I Substitute Sour Cream?
Absolutely! Greek yogurt is a great substitute for sour cream if you want a lighter option. Add it off the heat and gently stir to avoid curdling.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the sauce creamy.
Can I Make Beef Stroganoff Ahead of Time?
Yes, you can prepare the beef and sauce a day ahead and refrigerate. Reheat slowly over low heat, stirring often, and add a splash of broth if the sauce thickens too much.
