Classic Beef Stroganoff
Tender strips of seasoned beef, golden onions, mushrooms, and a creamy, tangy sauce—this classic beef stroganoff is cozy, luxurious, and pure comfort. Perfect for company or a weeknight treat, it’s loaded with umami flavor and ready to spoon over noodles, rice, or potatoes for a deeply satisfying meal.
4
servings
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!
Notes
This stroganoff is just as dreamy with chicken or even mushrooms only for a meatless take. Leftovers reheat beautifully, just add a splash of broth if the sauce thickens too much. Add paprika for a subtle smokiness or a pinch of cayenne for some heat. See post above for detailed storage, variations, and serving ideas.
Nutrition
Calories: 520kcal | Carbohydrates: 30g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 850mg | Potassium: 850mg | Fiber: 2g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 4.5mg