Tender strips of seasoned beef, golden onions, mushrooms, and creamy sauce—this beef stroganoff brings cozy vibes and deeply satisfying flavor. You’re gonna need a fork AND a spoon for this one.
Sizzling in butter with juicy steak and savory broth, this dish practically invites you to linger in the kitchen. Add a tangle of noodles or soft rice, and suddenly it’s Tuesday-night magic.
There’s something a little luxurious about stroganoff, right? That creamy richness, the way the aroma fills up your kitchen—it feels fancy without trying too hard. I mean, yes, there’s sour cream involved, but we’re not breaking out the fine china here. This is everyday comfort food dressed up a tiny bit. Great for company, better in pajamas, excellent with a glass of something red or bubbly.
And hey, if you’re feeling the whole Sunday-dinner vibe, might I suggest pairing it with something warm from the oven like these fluffy 7-Up biscuits? Just saying.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Beef Stroganoff
This one’s an old-school classic with just enough tweaks to make it feel special. Nothing fussy, just really good food with a little extra oomph.
- Bold, meaty flavor: That quick sear on the beef pulls out major savory notes right from the start.
- Creamy, dreamy sauce: The combo of sour cream and Dijon turns it silky and just a little tangy—straight-up spoon-licking territory.
- Mushrooms that matter: Golden, caramelized, almost nutty tasting… this part’s worth the extra stir.
- Perfect for weeknights OR guests: Fancy enough to impress, but no need to stand in the kitchen for hours.
- Flexible with carbs: Pour it over noodles, rice, mashed potatoes—whatever your pantry’s got.
- Leftovers reheat like a dream: Even the sauce stays creamy. Promise.
Ingredient Notes
Just a few pantry and fridge staples here, with a couple that give it that stroganoff signature.
- Beef sirloin steak: Go for tender and well-marbled. Sirloin’s easy to slice thin, cooks fast, and stays juicy.
- Salt and pepper: Season as you go (not just once at the start). It wakes everything up.
- Butter: Adds richness, keeps the beef from sticking, and builds flavor into the onions and mushrooms.
- Onion and garlic: These are the aromatic base. Stir them long enough to get sweet and golden.
- Mushrooms: White or cremini both work. Get them nice and browned—don’t crowd the pan or they’ll steam.
- Flour: Helps thicken the sauce without any fuss. Stir it for a full minute so it doesn’t taste raw.
- Beef broth: Goes in silky and rich. Use low-sodium if you’re sensitive to salt or using a salty Worcestershire.
- Worcestershire sauce: Adds umami depth and that “what is that?” kind of flavor. Don’t skip it.
- Sour cream: The tangy, creamy base that turns it from mushroom sauce into stroganoff. Let it warm up on the counter first so it won’t curdle.
- Dijon mustard: Adds a teeny kick and helps balance the creaminess with brightness.
- Egg noodles or rice: Total comfort. I lean noodles, but rice makes it feel hearty and stick-to-your-ribs.
- Fresh parsley: For color and just a little freshness to cut the richness.
How To Make This Beef Stroganoff
Once your ingredients are ready, this flows together like a cozy kitchen waltz. Get your skillet hot and your wooden spoon ready.
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Prep the beef: Slice the steak into thin strips, going against the grain. This keeps the texture tender instead of chewy. Season well with salt and pepper.
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Sear in batches: Melt butter in a large skillet over medium-high heat, then add the beef in small batches. You’re not cooking it through, just getting a super-quick sear—20 or 30 seconds per side. Once browned, pull it out gently and let it rest. Don’t overcrowd the pan or it’ll steam instead of sizzle.
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Build the flavor base: In that glorious beefy pan, lower the heat a bit and toss in the onions. Stir until they’re soft and golden, then add garlic. When everything smells irresistibly good (you’ll know), you’re ready for mushrooms.
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Brown the mushrooms: Stir in sliced mushrooms and sauté until they’re golden and a little crispy on the edges. Don’t rush this step; browning = flavor.
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Add the flour: Sprinkle it in evenly and stir for a full minute to cook out the raw taste. It’ll look a little pasty—totally normal.
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Make the sauce: Slowly pour in the broth, stirring constantly. Keep things moving until the sauce thickens just slightly and coats the back of your spoon.
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Flavor time: Turn the heat low and gently stir in Worcestershire, sour cream, and Dijon. Keep stirring until it’s creamy and velvety. Don’t let it boil—just a gentle simmer to warm everything through.
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Reunite the beef: Slide the seared steak back into the pan and stir to coat. Cook another minute or two—just enough to warm the beef without overcooking.
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Serve: Spoon it over noodles or rice, shower with parsley, and take a second to admire those creamy swirls before diving in.
Storage Options
Let’s talk leftovers—because honestly, this beef stroganoff just might taste better the next day.
Once cooled, pop any extras into an airtight container. They’ll keep in the fridge for up to 4 days. The sauce might thicken a bit, and that’s totally okay. Just give it a splash of broth or a tiny bit of milk when you reheat to loosen things up.
Oh, and yes, you can freeze it. Just keep in mind: the sauce texture might shift slightly since sour cream doesn’t always love freezer life. But if you freeze it in individual portions and reheat gently on the stove (over medium-low, with a splash of broth), it actually survives pretty well. I mean, it’s not soufflé, it’s saucy beef and noodles.
Reheat it in a skillet or saucepan, not the microwave, if you want to avoid the weird curdled look. Gentle heat is your friend here—just keep stirring and show it some love.
Variations and Substitutions
Want to riff a little? This is one of those dishes that says “go ahead, do your thing.” Just don’t skip the sour cream… or do, but that would make it something else entirely.
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Chicken instead of beef: Swap in boneless thighs or breasts. Still tasty, cooks a bit faster, maybe more budget-friendly too.
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Greek yogurt instead of sour cream: It cuts the fat a bit and still gives creaminess, though the tang is slightly different.
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No mushrooms? Gasp! But yes, you can skip them. Add extra onions, or a splash of white wine for depth.
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Thicker sauce: Cook the broth-flour mixture just a little longer before adding the creamy bits. Or stir in a spoonful of cream cheese. It works.
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Spicier version: Add a shake of paprika or a pinch of cayenne when you stir in the mustard. Warmth without turning it into chili.
What to Serve with Beef Stroganoff
This dish is already a nap-worthy comfort meal, but let’s elevate it ever so slightly—or just stretch it if everyone’s extra hungry.
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A warm bread basket never hurt: Pop some easy 7-Up biscuits in the oven while the stroganoff simmers. They’re tender, buttery, and ideal for mopping up sauce.
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Light veggie side: A big green salad with a zippy vinaigrette cuts the creaminess. Bonus points for adding something crunchy like radishes or shaved fennel.
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Oven-roasted vegetables: Think carrots, Brussels sprouts, or butter-browned green beans. A little caramelization contrasts the soft-textured stroganoff beautifully.
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Simple fruit dessert: Something like a blueberry cobbler would end the meal on a sweet, just-rustic-enough note. It’s cozy without being over the top.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different cut of beef besides sirloin?
Absolutely, though sirloin is a nice balance of tender and affordable. If you want to splurge, ribeye is melt-in-your-mouth amazing. For a more budget-friendly option, flank steak can work too—just slice it really thin and across the grain so it doesn’t end up chewy. Whatever you choose, don’t overcook it once it goes back in the sauce.
Why did my sour cream curdle in the sauce?
Ah, the classic stroganoff stumble. Usually, it’s because the sauce was too hot when you added the sour cream. It needs low, gentle heat, and ideally you let the sour cream come to room temp first. If you drop it cold into bubbling sauce, it may seize up and get grainy. To recover, sometimes whisking vigorously can pull it back together, or just roll with it—it still tastes delicious.
Can I make this beef stroganoff ahead of time?
Definitely! Just hold off on combining the beef and sauce until you’re ready to serve to keep the meat tender. You can make the sauce and sear the beef ahead, then store them separately. Reheat gently, stir together, and boom—it’s like fresh-made without the last-minute rush.
Is there a dairy-free option for this dish?
Totally doable. Use a good unflavored, unsweetened plant-based sour cream or a thick oat or coconut-based yogurt. Just watch the tang level—some non-dairy options are sweeter or thinner. If you skip dairy entirely, consider thickening the sauce with cashew cream or a slurry of broth and cornstarch instead. It won’t be traditional, but it’ll still be scrumptious.
Classic Beef Stroganoff
Ingredients
For the Stroganoff
- 1 lb (450 g) beef sirloin steak sliced into thin strips, against the grain
- salt and pepper to taste (for seasoning beef and sauce)
- 2 tbsp (28 g) unsalted butter divided
- 1 yellow onion halved and thinly sliced
- 2 cloves garlic minced
- 8 oz (225 g) mushrooms white or cremini, sliced
- 2 tbsp (16 g) all-purpose flour
- 2 cups (475 ml) beef broth preferably low-sodium
- 1 tbsp (15 ml) Worcestershire sauce
- 3/4 cup (175 g) sour cream room temperature preferred
- 1 tbsp (15 ml) Dijon mustard
- fresh parsley finely chopped, for garnish
To Serve
- 12 oz (340 g) egg noodles or rice cooked according to package directions
Equipment
- Large skillet
- wooden spoon
- Sharp knife
Instructions
- Prep the beef: Slice the sirloin steak into thin strips, cutting against the grain. Season generously with salt and pepper.
- Sear in batches: Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the beef in a single, uncrowded layer and sear for 20–30 seconds per side, just until browned. Work in batches if necessary. Transfer browned beef to a plate and set aside.
- Build the flavor base: Reduce the heat to medium. Add the remaining butter to the skillet, then the sliced onions. Sauté until soft and golden, stirring often, about 4–5 minutes. Add the minced garlic and cook another minute, until fragrant.
- Brown the mushrooms: Add mushrooms to the pan, season lightly with salt, and cook until browned and any liquid has evaporated, about 6–8 minutes. Don’t overcrowd the pan; cook in batches if needed.
- Add the flour: Sprinkle flour evenly over the mushrooms and stir for 1 minute to cook out the raw taste.
- Make the sauce: Slowly pour in the beef broth, stirring constantly and scraping up any browned bits. Bring to a gentle simmer and cook for 2–3 minutes, until the sauce thickens slightly.
- Finish the sauce: Reduce heat to low. Stir in Worcestershire sauce, sour cream, and Dijon mustard until smooth and creamy. Do not let the sauce boil after adding sour cream.
- Reunite the beef: Return the seared beef and collected juices to the pan. Stir to coat in the sauce and warm through, 1–2 minutes. Adjust seasoning as needed.
- Serve: Spoon over warm egg noodles or rice. Garnish with chopped parsley and enjoy!
