Creamy Classic Beef Stroganoff

Creamy Classic Beef Stroganoff is a comforting, rich, and savory dish made with tender beef, mushrooms, onions, and a silky sour cream sauce. Served over egg noodles, rice, or mashed potatoes, it’s an easy family dinner that’s full of flavor.

Ingredients

For the Beef

• 1½ lbs (700 g) beef sirloin or tenderloin, thinly sliced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter

For the Sauce

• 1 medium onion, thinly sliced
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp paprika
• ½ tsp dried thyme
• ½ cup sour cream
• ¼ cup heavy cream, optional
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

For Serving

• 12 oz (340 g) egg noodles
• Fresh parsley, for garnish

Directions

1. Prepare the beef

Slice the beef thinly against the grain. This helps keep it tender.

Pat the beef dry with paper towels, then season with salt and black pepper. Lightly toss it with 2 tablespoons of flour.

2. Brown the beef

Heat the olive oil and butter in a large skillet over medium-high heat.

Add the beef in a single layer. Cook for about 1–2 minutes per side, just until browned.

Don’t cook the beef completely through at this stage.

Transfer the beef to a plate and set aside.

3. Cook the onions and mushrooms

Using the same skillet, add the sliced onions.

Cook for 3–4 minutes until they begin to soften.

Add the mushrooms and cook for another 5–7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.

Add the minced garlic and cook for about 30 seconds.

4. Build the sauce

Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well.

Cook for about 1 minute.

Slowly pour in the beef broth while stirring constantly to prevent lumps.

Add the Worcestershire sauce, Dijon mustard, paprika, and thyme.

Bring the mixture to a gentle simmer and cook for 3–5 minutes, until the sauce begins to thicken.

5. Add the beef

Return the browned beef and any juices from the plate to the skillet.

Reduce the heat to low and simmer gently for about 2–3 minutes, just until the beef is cooked through.

Avoid boiling the sauce, as this can make the beef tough.

6. Add the creamy ingredients

Remove the skillet from the heat.

In a small bowl, stir the sour cream with a few spoonfuls of the hot sauce to gently warm it.

Stir the sour cream mixture back into the skillet.

Add the heavy cream if using.

Taste and adjust the salt and black pepper.

7. Prepare the noodles

While making the Stroganoff, cook the egg noodles according to the package directions.

Drain well.

Spoon the creamy beef Stroganoff over the warm noodles and garnish with fresh chopped parsley.

Tips for the Best Beef Stroganoff

• Don’t overcrowd the pan when browning the beef. Cook in batches if necessary.
• Slice the beef thinly and against the grain for maximum tenderness.
• Use full-fat sour cream for the creamiest sauce.
• Don’t boil the sauce after adding sour cream, or it may separate.
• For deeper flavor, use a combination of cremini and button mushrooms.
• A splash of Worcestershire sauce adds excellent savory depth.

Delicious Serving Options

Serve Stroganoff over:

• Egg noodles
• Mashed potatoes
• White rice
• Buttered pasta
• Cauliflower mash
• Steamed vegetables

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

When reheating, use low heat and add a splash of beef broth or cream if the sauce has thickened too much.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6