Beef Stroganoff Recipe

Beef Stroganoff Recipe tastes rich, creamy, and savory with tender beef and buttery mushrooms in a silky sour cream sauce over noodles or rice. It suits busy home cooks who want comfort food on the table in about 40 minutes without restaurant drama. I first cooked this for a tiny apartment dinner party in my twenties, and it still wins over picky eaters a decade later.

Why Beef Stroganoff Recipe Is Worth It

This Beef Stroganoff Recipe gives you cozy, old school flavor with weeknight timing. You sear beef, build a quick pan sauce, swirl in sour cream, and dinner hits the table before your hunger tantrum kicks in.

The recipe uses simple pantry ingredients like broth, Worcestershire, and dried pasta, so you skip specialty shopping. It also reheats well, which means leftovers taste like a gift from your past self.

“This Beef Stroganoff Recipe tastes like a fancy restaurant classic but cooks like a weeknight hero. ★★★★★”

Ingredients You Need

Beef and aromatics

• 1.5 pounds beef sirloin, ribeye, or top round, sliced thin against the grain
  • Sirloin gives a nice balance of tenderness and price.
  • Use steak you would enjoy on its own for best flavor.
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil or avocado oil
• 3 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced

Mushrooms and sauce base

• 12 ounces cremini or baby bella mushrooms, sliced
  • White button mushrooms also work; they just taste milder.
• 1 tablespoon Worcestershire sauce
  • I like Lea & Perrins for classic flavor, but any brand works.
• 1 tablespoon Dijon mustard
• 1.5 cups beef broth or stock
  • Use low sodium broth so you control the salt.
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Creamy finish

• 3/4 cup full fat sour cream
  • Greek yogurt works in a pinch, but sour cream gives better richness.
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water, optional for thicker sauce
• 2 tablespoons chopped fresh parsley or chives for garnish

Pasta or base

• 12 ounces wide egg noodles, cooked al dente
  • Use any pasta shape, mashed potatoes, or rice if you prefer.
• 1 tablespoon butter and a pinch of salt to toss with hot noodles

Pantry shortcuts and swaps

• Use pre sliced mushrooms to save time on prep.
• Use frozen chopped onions if you want to avoid crying over the cutting board.
• Use jarred minced garlic if you feel tired on a weeknight.
• Use bouillon paste with hot water if you do not have boxed broth.

Equipment list

• Large heavy skillet or sauté pan (12 inch works best)
• Tongs or spatula
• Cutting board and sharp knife
• Medium pot for noodles or rice
• Measuring cups and spoons
• Small bowl for cornstarch slurry

Quick Tips & substitutions

• Slice beef thin against the grain so it cooks quickly and stays tender.
• Pat beef dry with paper towels before seasoning so it browns instead of steams.
• Brown beef in batches so the pan stays hot and you get good color.
• Use Greek yogurt instead of sour cream, but stir it in off the heat so it does not curdle.
• Swap beef broth with chicken broth if that is what you have; add a bit more Worcestershire for deeper flavor.
• Use gluten free flour and gluten free pasta to keep the Beef Stroganoff Recipe friendly for gluten sensitive guests.
• Use canned mushrooms in a pinch; drain them well and add near the end since they already feel soft.
• Stir sour cream into a small amount of hot sauce in a bowl first, then add that mixture back to the pan to keep the sauce smooth.
• Add a splash of soy sauce if you want extra savory depth.
• Keep heat at medium when you add sour cream so the sauce stays silky.

How to Make Beef Stroganoff

Prep the beef and noodles

1. Slice the beef into thin strips, about 1/4 inch thick, cutting against the grain.
2. Pat the strips dry with paper towels, then season with salt, pepper, and flour. Toss until the beef looks lightly coated.
3. Bring a pot of salted water to a boil and cook egg noodles according to package directions. Drain, toss with 1 tablespoon butter and a pinch of salt, and keep warm.

Brown the beef

1. Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium high heat.
2. Add half the beef strips in a single layer and sear for 1 to 2 minutes per side until nicely browned on the outside but still pink inside.
3. Transfer beef to a plate and repeat with remaining oil, 1 tablespoon butter, and the rest of the beef. Set the browned beef aside.

Cook onions and mushrooms

1. Reduce heat to medium and add the remaining 1 tablespoon butter to the same skillet.
2. Add sliced onions with a pinch of salt and cook for 4 to 5 minutes, stirring often, until they soften and turn golden at the edges.
3. Add sliced mushrooms and cook for 6 to 8 minutes until they release their liquid and that liquid cooks off.
4. Stir in minced garlic and cook for 30 seconds until fragrant.

Build the sauce

1. Stir in Worcestershire sauce, Dijon mustard, paprika, onion powder, and garlic powder. Mix until the vegetables look coated and smell savory.
2. Pour in the beef broth while you scrape the browned bits from the bottom of the pan with a wooden spoon. Those bits carry big flavor.
3. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it reduces slightly.

Thicken and add sour cream

1. If you want a thicker sauce, stir the cornstarch slurry into the simmering liquid and cook for 1 to 2 minutes until it looks glossy.
2. Lower the heat to low. In a small bowl, mix sour cream with a ladle of hot sauce from the pan to warm it gently.
3. Stir the warmed sour cream mixture into the skillet until the sauce turns creamy and smooth. Keep the heat low so the dairy stays stable.

Finish with beef

1. Add the browned beef and any juices from the plate back into the skillet.
2. Stir and cook for 2 to 3 minutes until the beef heats through and reaches your preferred doneness. Taste and adjust salt and pepper.
3. Spoon Beef Stroganoff Recipe over buttered egg noodles, rice, or mashed potatoes.
4. Top with chopped parsley or chives and serve hot.

Recipe Variations

• Gluten free: Use gluten free flour to coat the beef and choose gluten free pasta or rice; confirm your broth and Worcestershire label.
• Lower carb: Skip noodles and serve Beef Stroganoff Recipe over cauliflower rice, steamed green beans, or sautéed cabbage.
• Lighter dairy: Use Greek yogurt instead of sour cream and use olive oil instead of butter for a lighter feel.
• Extra veggies: Add peas, spinach, or green beans during the last few minutes of simmering.
• No mushrooms: Skip mushrooms and add extra onions or sliced bell peppers for a different twist.
• Ground beef version: Use lean ground beef, brown it, drain excess fat, then follow the sauce steps for a budget friendly option.
• Dairy free: Use plant based butter and a thick, unsweetened dairy free yogurt or cashew cream for the sauce.

Ways to Serve Beef Stroganoff

• Spoon Beef Stroganoff Recipe over buttered egg noodles with a side of steamed broccoli.
• Serve over fluffy white rice or brown rice with a simple cucumber salad.
• Pair with mashed potatoes and roasted carrots for a hearty plate.
• Ladle over cauliflower mash for a lower carb dinner.
• Serve in a bowl with crusty garlic bread and a green salad.

Storage Success

Store leftover Beef Stroganoff Recipe in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or water to loosen the sauce. Stir often so the sour cream base stays creamy and does not separate. Freeze the sauce without noodles for up to 2 months, then thaw in the fridge and reheat slowly before serving over fresh pasta or rice.

Adaly Kandice

Beef Stroganoff Recipe

Beef Stroganoff is a classic comfort dish featuring tender strips of beef in a creamy mushroom sauce, traditionally served over egg noodles or rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds beef sirloin or tenderloin, cut into thin strips
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces cremini or button mushrooms, sliced
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley, chopped
• 8 ounces egg noodles, cooked according to package directions, for serving

Instructions

 

1. Season the beef strips with salt and pepper, then toss with the flour until evenly coated. Shake off any excess flour.
2. Heat the butter and olive oil in a large skillet over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 3–4 minutes. Do not overcrowd the pan; cook in batches if needed. Transfer the browned beef to a plate and set aside.
3. In the same skillet, add the chopped onion and cook over medium heat until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 5–7 minutes.
5. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3–4 minutes to slightly reduce the liquid.
6. Reduce the heat to low. In a small bowl, whisk together the sour cream, Dijon mustard, and Worcestershire sauce. Stir this mixture into the skillet until the sauce is smooth and creamy. Do not let it boil vigorously to prevent curdling.
7. Return the browned beef and any accumulated juices to the skillet. Simmer gently for 5–7 minutes, or until the beef is cooked to your desired doneness and the sauce has thickened slightly. Adjust seasoning with additional salt and pepper if needed.
8. Serve the beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley if desired.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, without noodles): 420 calories; fat 26 g; saturated fat 11 g; carbohydrates 9 g; fiber 1 g; sugars 3 g; protein 36 g; sodium 640 mg. Values will vary based on specific ingredients, brands, and portion size.