If you’ve ever craved a dinner that’s equal parts cozy, creamy, and downright satisfying, Beef Stroganoff is about to become your new favorite. This iconic dish brings together tender beef, savory mushrooms, and a luxuriously silky sauce, all draped over buttery noodles. It’s the kind of meal that feels like a warm hug on a chilly night or a showstopper for a special family gathering. With a few simple ingredients and some easy steps, you’ll have an irresistible classic ready to impress everyone at your table.
Ingredients You’ll Need
The beauty of Beef Stroganoff is how a handful of well-chosen, everyday ingredients can come together to create such rich layers of flavor. Each component plays a starring role in the final dish, bringing out the best in one another and ensuring you get that signature taste and texture in every bite.
- Beef sirloin or tenderloin (1 pound): Thinly sliced, these cuts stay juicy and tender, perfect for quick cooking.
- Olive oil (2 tablespoons): Helps sear the beef and adds a subtle fruity note to the base.
- Butter (1 tablespoon): Gives the sauce a rich, velvety finish and deepens the flavor of the mushrooms and onions.
- Onion, finely chopped (1 small): Provides sweetness and aromatic depth to the sauce.
- Garlic, minced (2 cloves): Adds a punch of savory goodness that permeates the entire dish.
- Cremini or white mushrooms, sliced (8 ounces): These soak up all the flavors and add an earthy, satisfying bite.
- All-purpose flour (1 tablespoon): Thickens the sauce just enough to coat every noodle perfectly.
- Beef broth (1 cup): The backbone of the sauce, it brings everything together with a meaty richness.
- Worcestershire sauce (1 tablespoon): Adds a hint of tangy complexity that elevates the whole dish.
- Dijon mustard (1 teaspoon): A touch of sharpness balances out the creamy sauce.
- Sour cream (1/2 cup): The secret to that signature creamy texture and gentle tang.
- Salt and black pepper to taste: Essential for seasoning every layer, don’t be shy!
- Egg noodles, cooked (8 ounces): The perfect base to catch all that luscious sauce.
- Fresh parsley, chopped (for garnish): Brings a burst of color and freshness right before serving.
How to Make Beef Stroganoff
Step 1: Season and Sear the Beef
Start by seasoning your thinly sliced beef with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the beef strips in a single layer. Work in batches if needed so the beef browns instead of steams. Sear the beef for about 2 to 3 minutes, just until it’s nicely browned but not fully cooked through. Remove the beef from the skillet and set it aside—you’ll return it later for the perfect finish.
Step 2: Sauté the Aromatics and Mushrooms
In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about three minutes, stirring often, until it’s soft and fragrant. Toss in the minced garlic and sliced mushrooms, letting them cook for about five minutes. The mushrooms should release their moisture and start to brown, soaking up all those delicious flavors from the pan.
Step 3: Build the Sauce
Sprinkle the all-purpose flour over the mushroom mixture and stir for a minute to cook off the raw taste. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and Dijon mustard, then let the sauce simmer for five to seven minutes until it thickens into a silky, clinging consistency that’s perfect for coating noodles and beef alike.
Step 4: Finish with Cream and Return the Beef
Lower the heat to prevent curdling, then gently stir in the sour cream until the sauce is smooth and creamy. Slide the seared beef back into the skillet, nestling it into the sauce, and cook just until heated through. Be careful not to let the sauce boil at this stage—this keeps the beef tender and the sauce beautifully smooth.
Step 5: Serve and Garnish
To serve, spoon the Beef Stroganoff generously over a bed of cooked egg noodles. Sprinkle with freshly chopped parsley for a pop of color and freshness right before bringing it to the table. Get ready for satisfied smiles all around!
How to Serve Beef Stroganoff
Garnishes
Finishing touches matter! A handful of chopped fresh parsley brings a vibrant green color and a burst of herbal brightness that lifts the entire dish. For an even more decadent presentation, try a sprinkle of finely grated Parmesan or a pinch of cracked black pepper just before serving.
Side Dishes
Beef Stroganoff is wonderfully versatile and pairs beautifully with a range of sides. While classic egg noodles are traditional, you can serve it over fluffy rice, creamy mashed potatoes, or even buttery spaetzle. For a lighter touch, roasted green beans or a crisp mixed salad makes a refreshing contrast to the rich sauce.
Creative Ways to Present
If you’re feeling playful, serve Beef Stroganoff in individual ramekins or over toasted baguette slices for an appetizer twist. For a cozy dinner, ladle it into shallow bowls with noodles twirled in the center, sauce spooned all around, and a flourish of fresh herbs. Leftovers also make a fabulous filling for savory crepes or stuffed baked potatoes—perfect for a next-day lunch upgrade!
Make Ahead and Storage
Storing Leftovers
Let any leftover Beef Stroganoff cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to three days. The flavors tend to deepen overnight, making leftovers just as crave-worthy as the day you made it.
Freezing
Beef Stroganoff freezes surprisingly well. Spoon cooled portions into freezer-safe containers, leaving a little space for expansion. Freeze for up to three months. For the best texture, consider freezing the beef and sauce separately from the noodles, since pasta can become a bit mushy after thawing.
Reheating
To reheat, gently warm Beef Stroganoff on the stovetop over low heat, stirring frequently. Add a splash of beef broth or water if the sauce has thickened too much in the fridge or freezer. Avoid boiling, especially after adding sour cream, to keep the sauce silky and the beef tender. If reheating from frozen, thaw overnight in the refrigerator first for even warming.
FAQs
What is the best cut of beef for Beef Stroganoff?
For the most tender and flavorful results, stick with beef sirloin or tenderloin. These cuts stay juicy with quick cooking, but you can also use flank steak or even leftover roast beef in a pinch—just slice thinly against the grain.
Can I make Beef Stroganoff ahead of time?
Absolutely! You can prepare the sauce and beef up to two days in advance. Store them separately in the fridge and combine just before serving for the freshest flavor and texture.
Is it possible to make a lighter version of Beef Stroganoff?
Yes! Swap out the sour cream for Greek yogurt to lighten things up while still keeping the sauce rich and creamy. You can also use leaner cuts of beef or add extra mushrooms for a veggie-packed twist.
What can I use instead of egg noodles?
While egg noodles are classic, Beef Stroganoff tastes fantastic over rice, mashed potatoes, cauliflower mash, or even zucchini noodles for a low-carb option. The sauce is so versatile, it complements just about any base you love.
Can I add wine or brandy to the recipe?
Definitely! For a deeper, more complex flavor, deglaze the pan with a splash of dry white wine or brandy after sautéing the mushrooms. Let it simmer briefly to cook off the alcohol before adding the beef broth.
Final Thoughts
There’s something magical about gathering around a table to enjoy Beef Stroganoff—its creamy sauce, tender beef, and comforting warmth never fail to delight. Give this recipe a try and bring a classic, crowd-pleasing favorite into your home kitchen. You just might find yourself making it again and again!
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Beef Stroganoff Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic and creamy Beef Stroganoff recipe featuring tender strips of beef sirloin sautéed with mushrooms and onions in a rich sour cream sauce, served over perfectly cooked egg noodles. This comforting Russian-American dish is perfect for a hearty dinner and easy to prepare on the stovetop.
Ingredients
Beef and Sauce
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper to taste
Pasta
- 8 ounces egg noodles, cooked according to package instructions
Garnish
- Fresh parsley, chopped
Instructions
- Season and Sear Beef: Season the beef strips generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and quickly sear the beef strips until browned on all sides, about 2 to 3 minutes. Remove the beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter and add the finely chopped onion. Cook until the onion becomes soft and translucent, about 3 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
- Thicken Sauce: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce and Dijon mustard, then reduce heat and simmer gently until the sauce thickens, about 5 to 7 minutes.
- Finish the Sauce: Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Be careful not to let it boil to prevent curdling.
- Combine and Heat Through: Return the seared beef strips to the skillet and cook just until heated through, ensuring the beef stays tender. Do not boil the mixture.
- Serve: Spoon the creamy beef stroganoff over cooked egg noodles and garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- For a deeper, richer flavor, add a splash of dry white wine or brandy while sautéing the mushrooms.
- Substitute Greek yogurt for sour cream to create a lighter version of the sauce.
- If you prefer, serve the stroganoff over rice or creamy mashed potatoes instead of noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
