Beef Stroganoff Recipe

There’s something incredibly comforting about a plateful of Beef Stroganoff, the classic dish that unites tender strips of beef, silky mushrooms, and a luscious cream sauce, all atop a nest of egg noodles. It’s that perfect harmony of flavors and textures—savory, creamy, and irresistibly homey. Whether it’s a busy weeknight or a cozy weekend gathering, this easy Beef Stroganoff comes together in about 30 minutes yet feels luxuriously special every single time.

this Recipe

Ingredients You’ll Need

If you love recipes that rely on everyday ingredients but deliver extraordinary results, you’re about to meet your new favorite. Each component of Beef Stroganoff brings its own personality—think juicy beef, earthy mushrooms, and just the right pops of bright flavor from mustard and Worcestershire. Here’s what you’ll need and why it matters:

• Beef sirloin or tenderloin (1 lb, thinly sliced): For melt-in-your-mouth bites, choose a tender cut and slice it thinly against the grain.
• Olive oil (2 tablespoons): Provides a golden sear on the beef and helps sauté the veggies to caramelized perfection.
• Onion (1 small, finely chopped): Lends a delicate sweetness that deepens the sauce’s complexity.
• Garlic (2 cloves, minced): Brightens up the dish with aromatic depth—don’t skip it!
• Cremini or white mushrooms (8 oz, sliced): Their savoriness soaks up the sauce and adds irresistible umami to every forkful.
• All-purpose flour (1 tablespoon): Just enough to thicken the sauce and give it that classic Stroganoff creaminess.
• Beef broth (1 cup): The base of your sauce; opt for low-sodium to control seasoning.
• Worcestershire sauce (1 tablespoon): A splash brings tang and depth that sets the sauce apart.
• Dijon mustard (1 teaspoon): Balances the cream with just a hint of sharpness.
• Sour cream (1/2 cup): The essential ingredient for luscious texture and a slightly tangy finish.
• Salt and pepper (to taste): Essential for bringing every flavor into focus.
• Egg noodles (8 oz, cooked): Their signature curl holds the sauce beautifully—the traditional base for Beef Stroganoff.
• Chopped fresh parsley (for garnish): Adds a burst of freshness and color to the final plate.

How to Make Beef Stroganoff

Step 1: Sear the Beef

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Arrange the sliced beef in a single layer—don’t overcrowd the pan! Season with salt and pepper, and sear for about 2 minutes on each side until perfectly browned. Remove the beef and set aside, resisting the urge to nibble (I know, it smells amazing already).

Step 2: Sauté the Aromatics

Add the remaining olive oil to the same skillet. Toss in the chopped onion and sauté for 2 to 3 minutes, just until it softens and starts turning golden. This gentle sauté draws out incredible sweetness that gives the foundation for your Beef Stroganoff sauce.

Step 3: Cook the Mushrooms and Garlic

Tip your mushrooms and minced garlic into the pan. Let them cook for about 5 to 6 minutes, stirring now and then, until the mushrooms are beautifully browned and their moisture has cooked off. This step layers in that classic savory note that makes Beef Stroganoff unforgettable.

Step 4: Thicken the Sauce

Sprinkle the flour evenly over the mushroom mixture and stir for a minute. This quick cook removes the raw flour taste and preps the pan for a smooth, glossy sauce.

Step 5: Build Flavors with Liquids

Gradually pour in your beef broth, stirring as you go to avoid lumps. Add the Worcestershire sauce and Dijon mustard—these little flavor bombs are what set Beef Stroganoff apart from just any creamy beef dish. Let the sauce simmer for 3 to 4 minutes until it starts to thicken and looks irresistibly velvety.

Step 6: Add the Cream and Beef

Lower the heat to keep the sauce from curdling and gently stir in the sour cream. Nestle the seared beef strips back into the skillet and give everything a good toss to coat. Let it warm through for 2 to 3 more minutes. By now, the aroma will have everyone lining up at your kitchen door.

Step 7: Serve and Enjoy

Spoon the Beef Stroganoff generously over cooked egg noodles and finish it off with a sprinkle of vibrant parsley. The only thing left to do is dig in and savor every bite!

How to Serve Beef Stroganoff

Garnishes

A sprinkle of freshly chopped parsley doesn’t just add color—it adds a fresh, herbal lift that cuts through the creaminess. You can also try a pinch of grated lemon zest or even a few chives for a fun twist, but classic parsley is always a winner with Beef Stroganoff.

Side Dishes

This dish shines when served atop buttery egg noodles, but it’s just as comforting with mashed potatoes or rice. On the side, a crisp green salad or simply steamed green beans helps balance out the rich flavors and adds a fresh crunch to your meal.

Creative Ways to Present

Think beyond the noodle bowl! For a dinner party, pile Beef Stroganoff atop toasted rustic bread or serve it in individual ramekins with a puff pastry round on top for a modern pot-pie effect. Leftovers make amazing sliders—just pile the beef stroganoff onto mini brioche buns for a crowd-pleasing appetizer.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stroganoff holds up really well. Allow it to cool fully, then transfer to an airtight container and pop it in the fridge. It’ll stay delicious for up to 3 days, making it a top-notch choice for busy weeknights or meal-prep lunches.

Freezing

Planning ahead? You can absolutely freeze Beef Stroganoff, but for best results, freeze the beef and sauce without the noodles. Store portions in freezer-safe containers or zip-top bags for up to 2 months. Thaw in the fridge overnight before reheating. Just note that the creamy sauce may separate a bit and can be smoothed out with a gentle stir on the stovetop.

Reheating

Gently reheat Beef Stroganoff over low-medium heat on the stovetop. Stir frequently, and add a splash of beef broth or water if needed to loosen up the sauce. If microwaving, cover loosely and use short intervals, stirring in between, to avoid overheating the creamy sauce.

FAQs

Can I use a different cut of beef for Beef Stroganoff?

Yes! Sirloin and tenderloin give the best tender results, but flank steak or even strip steak can work if you slice them thinly against the grain. Just avoid stewing cuts, which may turn tough in this quick-cook recipe.

Is there a way to make Beef Stroganoff lighter?

For a lighter version, substitute Greek yogurt for sour cream or use reduced-fat sour cream. You can also use less oil and pile on extra mushrooms and onions to add bulk and flavor without additional fat.

What kind of mushrooms are best?

Cremini mushrooms are my favorite—they’re flavorful and meaty, but regular white mushrooms are excellent, too. Feel free to mix in some wild mushrooms for extra earthiness and depth.

Can I make Beef Stroganoff ahead of time?

Definitely! Prepare the recipe up to the point of adding the sour cream and beef, then cool and store. When ready to eat, gently warm through, add the sour cream, and finish with the beef for that just-cooked texture.

Is it possible to make Beef Stroganoff gluten-free?

Yes—simply swap the all-purpose flour for your favorite gluten-free flour blend and use gluten-free noodles or serve over mashed potatoes or rice. Double-check that your Worcestershire sauce is also gluten-free.

Final Thoughts

This easy Beef Stroganoff recipe is pure comfort food—the kind of meal you crave after a long day or share with friends to make any night special. Don’t be surprised if this dish earns a spot in your regular rotation; the rich flavors and velvety sauce are just that irresistible. Give it a try, and let your kitchen fill with the warm, savory aroma of true home-cooked goodness!

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