This creamy Beef Stroganoff is a comforting classic made with tender strips of beef, golden mushrooms, caramelized onions, and a rich, savory sauce. Served over egg noodles, rice, or mashed potatoes, it makes an elegant yet easy dinner.

Ingredients

• 1½ lbs beef sirloin or tenderloin, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup beef stock
• ½ cup sour cream
• ¼ cup heavy cream
• ½ teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped

For Serving

• Cooked egg noodles, rice, or mashed potatoes
• Extra fresh parsley

Instructions

1. Prepare the Beef

Pat the beef dry with paper towels and season generously with salt and freshly ground black pepper.

Heat a large skillet over high heat and add the olive oil. Once hot, sear the beef in batches for about 1–2 minutes per side until nicely browned.

Transfer the beef to a plate and set aside. Avoid overcrowding the pan so the beef sears rather than steams.

2. Cook the Mushrooms and Onion

Reduce the heat to medium and add the butter to the same skillet.

Add the sliced onions and cook for 3–4 minutes until softened and lightly caramelized.

Add the mushrooms and cook for another 5–7 minutes until golden brown and most of their moisture has evaporated.

3. Add the Garlic and Seasonings

Add the minced garlic and cook for about 30 seconds.

Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika, coating the mushrooms and onions.

4. Make the Sauce

Pour in the beef stock and scrape the bottom of the skillet to loosen all the flavorful browned bits.

Simmer for about 3–5 minutes, allowing the sauce to reduce slightly.

Lower the heat and stir in the sour cream and heavy cream. Mix until smooth and creamy.

5. Return the Beef

Add the seared beef and any juices from the plate back into the skillet.

Simmer gently for 2–3 minutes, just until the beef is heated through. Do not boil the sauce after adding the sour cream, as it can cause the sauce to separate.

Taste and adjust the salt and pepper.

6. Serve

Spoon the creamy Beef Stroganoff over hot egg noodles, rice, or mashed potatoes.

Garnish with freshly chopped parsley and serve immediately.

Tips for the Best Beef Stroganoff

• Use a tender cut such as sirloin or beef tenderloin for the best texture.
• Slice the beef thinly against the grain.
• Sear the beef quickly over high heat to keep it tender.
• Don’t overcrowd the skillet when browning the beef.
• Add the sour cream over low heat and avoid boiling the sauce.
• For extra richness, add a small knob of butter just before serving.

Serving Suggestions

Serve this creamy Stroganoff over buttered egg noodles for the classic combination. Mashed potatoes, steamed rice, or crusty bread are also excellent choices for soaking up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of beef stock or cream if the sauce has thickened too much.