Beef Stroganoff is a classic dish that’s all about tender strips of beef cooked in a rich, creamy sauce made with mushrooms, onions, and a touch of sour cream. The sauce is smooth and comforting, perfectly coating the beef and giving every bite a deliciously warm, hearty flavor. It’s a great meal that feels both special and homey at the same time.
I love making beef stroganoff because it comes together pretty quickly, yet it always impresses. One tip I use is to cook the beef just until it’s browned and still tender—this keeps it juicy and soft in the final dish. The mushrooms soak up all the flavors, making it feel like a little bowl of comfort. Plus, it’s a recipe that feels fancy enough for guests but easy enough for a weeknight dinner.
My favorite way to serve beef stroganoff is over egg noodles, but it’s just as good on rice or mashed potatoes if that’s what you have on hand. It’s the kind of meal that sticks with you long after dinner, perfect for chilly evenings or when you want something cozy at the table. I always find that it brings everyone together for seconds and smiles.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin are ideal for a tender bite. If you prefer a leaner cut, try flank steak or ribeye, just slice thinly against the grain to keep it tender.
Mushrooms: Cremini or button mushrooms add great flavor and texture. You can swap with shiitake or portobello if you want a richer, earthier taste.
Sour Cream: This gives the sauce its creamy tang. Greek yogurt works as a lighter substitute but add it at the end off the heat to avoid curdling.
Beef Broth: Using a good-quality broth makes a big difference in flavor. If unavailable, mushroom broth or vegetable broth can also work well.
Egg Noodles: These are classic, but any pasta like fettuccine or even mashed potatoes work nicely under the stroganoff.
How Do You Get Tender Beef Strips Without Overcooking?
To keep the beef tender, don’t crowd the pan when searing. Cook in batches if needed. Sear the beef quickly on high heat just until browned, about 2 minutes per side. This locks in juices but prevents overcooking.
- Slice beef thin and against the grain for max tenderness.
- Use a hot pan with oil and work in small batches.
- Remove beef from pan once browned; it’ll finish cooking in the sauce later.
This method keeps the meat soft and juicy, making every bite enjoyable.
Equipment You’ll Need
- Large skillet – perfect for searing the beef and cooking the sauce all in one pan.
- Sharp knife – makes slicing the beef into thin strips easier and safer.
- Cutting board – gives you a sturdy surface to prep your ingredients.
- Large pot – great for boiling the egg noodles to the right tenderness.
- Wooden spoon or spatula – helps stir the sauce without scratching your pan.
- Colander – for draining the noodles quickly and easily.
Flavor Variations & Add-Ins
- Swap beef for chicken strips to lighten the dish with a milder flavor.
- Add a splash of white wine to the sauce for a subtle tang and depth.
- Mix in some smoked paprika or cayenne for a gentle smoky heat.
- Include spinach or fresh herbs like dill for added freshness and color.
Beef Stroganoff Recipe
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 8 oz (225g) mushrooms, sliced (such as cremini or button mushrooms)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (full fat preferred)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 8 oz (225g) egg noodles or pasta of choice
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This Beef Stroganoff recipe takes about 15 minutes to prepare and 20 minutes to cook. Overall, you can have a delicious, creamy meal ready in about 35 minutes.
Step-by-Step Instructions:
1. Cook the Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook them according to package instructions until just tender (al dente). Once cooked, drain and set them aside.
2. Prepare the Beef:
Season your thinly sliced beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the beef in a single layer — work in batches if needed. Sear quickly for about 2 minutes per side until browned but not fully cooked through. Remove beef from skillet and set aside.
3. Cook the Vegetables and Make the Sauce:
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until the mushrooms have released moisture and become golden brown. Stir in the minced garlic and cook for 30 seconds until fragrant. If using, sprinkle the flour over the mushroom mixture, stirring well, and cook for 1 minute to remove the raw flour taste.
4. Add Broth and Flavorings:
Gradually pour in the beef broth, stirring constantly to create a smooth sauce. Add Worcestershire sauce and Dijon mustard and let the sauce simmer until it thickens slightly, around 3-5 minutes. Reduce heat to medium-low, then stir in the sour cream carefully — avoid boiling after this step to prevent the sauce from curdling.
5. Combine Beef With Sauce and Serve:
Return the beef strips along with any juices back to the skillet. Stir to coat the beef evenly and heat through for another 2-3 minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve the rich, creamy beef stroganoff over the cooked egg noodles and garnish with fresh parsley.
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before slicing and cooking. This helps the beef cook evenly and stay tender.
How Can I Make This Dish Dairy-Free?
Replace the sour cream with a dairy-free alternative like coconut cream or cashew cream. Add it at the end off the heat to prevent curdling and maintain a creamy texture.
What’s the Best Way to Store Leftovers?
Store leftover stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of beef broth or water if the sauce thickens too much.
Can I Prepare Beef Stroganoff Ahead of Time?
Absolutely! You can cook the beef and sauce ahead, then refrigerate for up to 2 days. When ready to serve, reheat gently and mix with freshly cooked noodles for the best texture.
