Beef Stroganoff Recipe
Few dishes capture cozy comfort quite like Beef Stroganoff. Rich, velvety, and deeply savory, this classic Russian-inspired favorite brings together tender strips of beef, golden-browned mushrooms, and a tangy cream sauce—perfect for generously spooning over a bed of noodles or fluffy rice. Whether you’re cooking for family or entertaining guests, Beef Stroganoff is a timeless crowd-pleaser that instantly elevates any weeknight dinner with just the right touch of elegance.
Ingredients You’ll Need
This Beef Stroganoff recipe is all about building deep, hearty flavors with humble, familiar ingredients. Each component brings something unique, from the juicy tenderness of beef to the savory undertones of mushrooms, all tied together by a luscious sour cream sauce. Here’s what you’ll need for that authentic, irresistible flavor:
- Beef sirloin or tenderloin (1 pound, thinly sliced): Choose a tender cut for a melt-in-your-mouth bite that’s easy to sear in minutes.
- Salt and black pepper (to taste): Essential for enhancing every layer of savoriness throughout the dish.
- All-purpose flour (2 tablespoons): Lightly coats the beef, helping to brown and slightly thicken the final sauce.
- Unsalted butter (2 tablespoons): Adds rich, nutty flavor and helps create a silky base for sautéing.
- Olive oil (1 tablespoon): Prevents the butter from burning and gives a hint of fruity flavor to your sauté.
- Yellow onion (1 medium, thinly sliced): Brings natural sweetness and depth, softening into the sauce.
- Garlic (2 cloves, minced): Just a bit goes a long way to boost aroma and complexity.
- Cremini or white mushrooms (8 ounces, sliced): Their earthy, umami flavor perfectly complements the beef and sauce.
- Beef broth (1 cup): The foundation of a rich, savory sauce that ties everything together.
- Worcestershire sauce (1 tablespoon): A splash of this adds punchy depth and classic Stroganoff flavor.
- Dijon mustard (1 teaspoon): Brightens the sauce and brings subtle tanginess.
- Sour cream (1/2 cup): The key to that creamy, luscious finish—don’t skip it!
- Fresh parsley (2 tablespoons, chopped): A sprinkle on top looks gorgeous and adds a fresh, herbal pop.
- Cooked egg noodles or rice (for serving): These mild, soft starches soak up all the delicious sauce.
How to Make Beef Stroganoff
Step 1: Season and Flour the Beef
Begin by patting your beef strips dry, then season them generously with salt and black pepper. Toss them with the flour until lightly coated. This little step not only brings out the savory flavor of the beef but helps create a silky texture for the sauce down the line.
Step 2: Sear the Beef
Heat a skillet over medium-high and add the butter and olive oil together. Once hot and shimmering, lay in the beef strips in a single layer. Cook for 2 to 3 minutes per side—just enough to get a golden-brown crust without overcooking. Remove the beef from the skillet and set aside for later.
Step 3: Sauté Onion, Garlic, and Mushrooms
In the same pan, toss in the sliced onion. Let it soften and sweeten for about 3 minutes, scraping up any flavorful bits left behind. Add the minced garlic and mushrooms, stirring occasionally as the mushrooms caramelize and turn golden—this is where fabulous umami flavor starts to build.
Step 4: Build the Sauce
Pour the beef broth into the skillet and stir well, scraping up any browned bits from the bottom (those are pure gold!). Next, add the Worcestershire sauce and Dijon mustard, which will deepen the flavor and give a gentle zing. Let the sauce gently simmer for about 5 minutes, thickening slightly and melding all those savory notes.
Step 5: Finish with Beef and Sour Cream
Return your seared beef to the skillet and stir it through the sauce for another 2 to 3 minutes, just until it’s heated and tender. Take the pan off the heat before whisking in the sour cream—this keeps the sauce ultra-creamy and smooth. Taste and adjust with extra salt and pepper, then get ready to enjoy!
How to Serve Beef Stroganoff
Garnishes
A flourish of chopped fresh parsley does wonders for the finished dish—adding brightness, color, and a pop of herbal freshness against the creamy sauce. If you’re feeling fancy, a sprinkle of cracked black pepper or an extra dollop of sour cream can also make it shine.
Side Dishes
Classic Beef Stroganoff pairs beautifully with wide, buttery egg noodles or fluffy white rice, both of which soak up the luscious sauce. For a lighter twist, try serving it with roasted potatoes or even steamed cauliflower florets for a veggie-packed meal.
Creative Ways to Present
Transform Beef Stroganoff into eye-catching appetizers by spooning it onto mini toast rounds or crisp potato cakes. If you want a rustic family-style vibe, pile it high in a large bowl and let everyone dig in. For a more upscale dinner, serve it in individual ramekins alongside a bright green salad for a gorgeous, comforting plate.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Stroganoff keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen and meld, making for a delicious next-day lunch or quick dinner. Just let it cool before storing to preserve that creamy texture.
Freezing
You can absolutely freeze Beef Stroganoff, but for the best results, do so before stirring in the sour cream. Freeze the beef and mushroom mixture in a freezer-safe container for up to 2 months, then thaw and whisk in the fresh sour cream when reheating for a just-cooked finish.
Reheating
To reheat, gently warm Beef Stroganoff in a skillet over medium-low heat, stirring frequently. If it seems a little thick, splash in a bit of beef broth or water to loosen the sauce. Avoid bringing it to a hard boil, as that can cause the sour cream to separate.
FAQs
What’s the best cut of beef for Beef Stroganoff?
Sirloin and tenderloin are top picks because they’re tender and quick-cooking. You can also use ribeye or even flank steak—just slice thinly against the grain for the most tender bite.
Can I make Beef Stroganoff ahead of time?
Absolutely! You can prepare the beef and mushroom mixture a day ahead and stir in the sour cream right before serving. This way, you get the best texture and flavor while saving yourself prep time during busy evenings.
Is it possible to make Beef Stroganoff gluten-free?
Definitely. Swap out the all-purpose flour for your favorite gluten-free flour blend or cornstarch for dredging the beef. Just be sure to check your Worcestershire sauce is gluten-free, too.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute for sour cream and will give your Beef Stroganoff a tangy flavor with a little extra protein. Just stir it in off the heat to prevent curdling.
Why did my sauce curdle?
Curdling usually happens if the sour cream is added over high heat or if the sauce is boiled after adding it. Always remove your skillet from the heat before stirring in the sour cream to keep the sauce smooth and creamy.
Final Thoughts
If you’ve been craving a meal that’s easy enough for weeknights but impressive enough for company, give this Beef Stroganoff a try. It’s a classic for a reason, and once that first bite melts in your mouth, you’ll be hooked. Happy cooking!
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Beef Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and classic beef stroganoff recipe that features tender strips of beef in a creamy mushroom sauce, served over egg noodles or rice. This Russian-inspired dish is easy to make and perfect for a cozy dinner.
Ingredients
Beef Stroganoff:
- 1 pound beef sirloin or tenderloin thinly sliced into strips
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Sauce:
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 8 ounces cremini or white mushrooms sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley for garnish
For Serving:
- Cooked egg noodles or rice
Instructions
- Prepare the Beef: Season the beef strips with salt and pepper, then coat with flour.
- Cook the Beef: Brown the beef in butter and olive oil, then set aside.
- Sauté: Cook onions, garlic, and mushrooms until tender.
- Add Flavor: Stir in beef broth, Worcestershire sauce, and Dijon mustard.
- Combine: Return beef to skillet, then stir in sour cream.
- Serve: Adjust seasoning and serve over noodles or rice, garnished with parsley.
Notes
- For a richer flavor, add a splash of dry white wine with the beef broth.
- Don’t boil the sauce once the sour cream is added to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 bowl (without noodles)
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
