Classic Beef Stroganoff
Classic Beef Stroganoff is a rich, creamy, and comforting dinner made with tender strips of beef, savory mushrooms, onions, and a velvety sour cream sauce. Served over warm egg noodles, this traditional dish is hearty enough for a family dinner while being simple enough for a weeknight meal.
The secret to great Beef Stroganoff is quickly searing the beef so it stays tender, then building a flavorful mushroom sauce without overcooking the sour cream.
Ingredients
For the Beef
- 1½ pounds beef sirloin or tenderloin, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon Dijon mustard
- ¾ cup sour cream
- ½ teaspoon paprika
- ½ teaspoon dried thyme
To Serve
- 12 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
- Extra black pepper, optional
Directions
1. Prepare the Beef
Pat the beef dry with paper towels. This helps it brown properly.
Slice the beef thinly against the grain into strips. Season lightly with salt and black pepper.
2. Cook the Noodles
Bring a large pot of salted water to a boil.
Cook the egg noodles according to the package directions until tender.
Drain well and set aside.
You can toss them with a small amount of butter or olive oil to prevent sticking.
3. Sear the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add half of the beef in a single layer. Cook for about 1–2 minutes per side, just until browned.
Remove the beef and place it on a plate.
Repeat with the remaining beef.
Don’t overcrowd the pan. Cooking the beef in batches helps it brown instead of steaming.
4. Cook the Mushrooms and Onions
Reduce the heat to medium and add the butter to the same skillet.
Add the sliced onions and mushrooms.
Cook for approximately 6–8 minutes, stirring occasionally, until the onions are soft and the mushrooms are nicely browned.
Add the minced garlic and cook for another 30 seconds.
5. Make the Gravy
Sprinkle the flour over the mushroom mixture.
Stir continuously for about 1 minute to cook the flour.
Slowly pour in the beef broth while stirring to prevent lumps.
Add the Worcestershire sauce, Dijon mustard, paprika, and thyme.
Bring the sauce to a gentle simmer and cook for 3–5 minutes, until it begins to thicken.
6. Add the Beef
Return the cooked beef and any juices from the plate to the skillet.
Stir gently and simmer for another 2–3 minutes.
Avoid boiling the sauce aggressively, as the beef can become tough.
7. Add the Sour Cream
Reduce the heat to low.
Place the sour cream in a small bowl and stir in a few spoonfuls of the hot sauce to gradually warm it.
Then stir the sour cream mixture into the skillet.
Heat gently for about 1–2 minutes, but don’t allow the sauce to boil.
Taste and adjust the seasoning.
8. Serve
Spoon the creamy Beef Stroganoff over the cooked egg noodles.
Garnish with freshly chopped parsley and a little black pepper.
Serve immediately while hot.
Tips for Tender Beef Stroganoff
Choose tender beef: Sirloin works very well and is more affordable than tenderloin.
Slice against the grain: This makes the beef much easier to chew.
Don’t overcook the beef: A quick sear followed by a short simmer keeps it tender.
Brown the mushrooms: Allowing the mushrooms to develop a golden color adds much more flavor.
Don’t boil the sour cream: Gentle heat helps keep the sauce smooth and creamy.
Use full-fat sour cream: It provides the richest texture and is less likely to separate.
Easy Variations
Chicken Stroganoff
Replace the beef with thinly sliced chicken breast or boneless chicken thighs.
Ground Beef Stroganoff
Use 1½ pounds ground beef for a more budget-friendly version. Brown the beef thoroughly before adding the mushrooms and sauce.
Creamier Stroganoff
Add ¼ cup heavy cream along with the sour cream for an extra-rich sauce.
No-Noodle Version
Serve the Stroganoff over mashed potatoes, rice, or roasted vegetables instead of egg noodles.
Storage
Store leftover Beef Stroganoff in an airtight container in the refrigerator for 3–4 days.
Reheat gently on the stovetop over low heat. Add a splash of beef broth or milk if the sauce has thickened.
Avoid boiling while reheating because the sour cream sauce can separate and the beef may become tough.
Final Thoughts
Classic Beef Stroganoff is the perfect combination of tender beef, earthy mushrooms, sweet onions, and a creamy, savory sauce. Served over buttery egg noodles, it makes a satisfying comfort-food dinner that the whole family can enjoy.
With simple ingredients and a few important cooking techniques, you can create a restaurant-style meal right in your own kitchen.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy to Moderate
Meta Description
Make classic Beef Stroganoff with tender beef, mushrooms, onions, and a rich creamy sour cream sauce served over egg noodles. An easy and comforting family dinner.