Beef Stroganoff Recipe

There’s something deeply comforting about a classic Beef Stroganoff. This version features tender beef strips simmered in a rich, creamy mushroom sauce. The velvety texture and deep flavors make it a timeless favorite, perfect for cozy dinners or easy weeknight meals. Plus, it reheats beautifully for another delicious serving the next day.

Why I Love This Beef Stroganoff Recipe

This recipe is the ultimate combination of ease and flavor — it’s:

Quick: Ready in about 40 minutes.
Rich and Savory: A perfect balance of tender beef, earthy mushrooms, and creamy sauce.
Comforting: Warm, hearty, and satisfying.
Impressive: Elegant enough to serve to guests yet simple enough for weeknights.

Beef Stroganoff Ingredients

The beauty of this dish lies in its balance of hearty and creamy elements. Simple ingredients come together to make an indulgent yet approachable meal.

Beef Sirloin or Tenderloin: Thinly sliced against the grain for tenderness — the star of the show.
Olive Oil: Perfect for searing the beef and sautéing the aromatics.
Yellow Onion: Adds gentle sweetness and depth of flavor.
Cremini Mushrooms: Earthy and rich, they lend a satisfying umami note to the sauce.
Garlic: A must for building savory aroma.
Salt and Black Pepper: Essential seasonings that enhance every bite.
All-Purpose Flour: Thickens the sauce beautifully for that creamy consistency.
Beef Broth: Creates a deep, flavorful base for the sauce.
Dijon Mustard: Adds a touch of tang and complexity.
Sour Cream (Full-Fat): Brings creamy richness with a subtle tang.
Fresh Parsley: Brightens the dish both in color and flavor.
Egg Noodles or Rice: The perfect base to capture the delicious sauce.

Substitutions and Tips

Swap cremini mushrooms for baby bellas, white mushrooms, or shiitakes.
Use low-sodium beef broth if you prefer to control the salt.
Substitute a teaspoon of apple cider vinegar for part of the Dijon for added tang.
Always use full-fat sour cream for the creamiest texture.
If you only have dried parsley, use a small pinch — fresh is best if available.

How to Make Beef Stroganoff

This classic dish is surprisingly easy to make. Follow these steps for the perfect creamy, savory Beef Stroganoff.

Step 1: Prepare the Beef

Season the beef strips generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear half the beef for 2–3 minutes until browned, then remove and repeat with the remaining beef. Set all beef aside to rest.

Step 2: Cook the Vegetables

Reduce heat to medium. Add the chopped onion to the same skillet and sauté until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Thicken the Sauce

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour flavor. Gradually whisk in the beef broth, then add the Dijon mustard. Bring the sauce to a gentle simmer, stirring until slightly thickened and smooth.

Step 4: Simmer the Stroganoff

Reduce heat to low and return the seared beef to the skillet, including any juices. Simmer gently for 5–7 minutes until the beef is tender and heated through. Avoid overcooking — it can make the meat tough.

Step 5: Add the Sour Cream

Remove the skillet from the heat. Stir in the sour cream until fully combined and creamy. Do not boil after adding sour cream, as it may curdle. Taste the sauce and adjust salt and pepper as needed.

Step 6: Serve and Enjoy

Spoon the stroganoff over hot egg noodles or rice. Garnish with chopped fresh parsley for a finishing touch. Enjoy a delicious, comforting meal any night of the week.

How to Store Beef Stroganoff

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely and store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove. For the best texture, add fresh sour cream after reheating.

Tips for Success

Use sour cream at room temperature to prevent curdling.
Slice beef thinly against the grain for tenderness.
Cook mushrooms until well-browned for maximum flavor.
Don’t overcrowd the pan — sear in batches to achieve perfect browning.
Never boil the sauce after adding sour cream.
Taste and adjust seasoning before serving.

Kitchen Tools You’ll Need

Large skillet or Dutch oven for browning beef and making sauce.
Sharp knife for slicing beef and vegetables.
Cutting board.
Measuring cups and spoons for accuracy.
Whisk for blending flour and broth smoothly.

Serving Suggestions

Serve over tender egg noodles, rice, or even mashed potatoes.
Pair with a crisp green salad or roasted vegetables for balance.
Enjoy with a glass of medium-bodied red wine like Merlot or Pinot Noir.
Top with extra parsley or a dollop of sour cream before serving.

Frequently Asked Questions

Can I make Beef Stroganoff ahead of time?

Yes! You can make the sauce and vegetables ahead and store them separately in the fridge. Reheat the sauce gently, add the beef and sour cream just before serving, and enjoy freshly blended flavors.

What’s the best cut of beef for stroganoff?

Sirloin or tenderloin are ideal for quick cooking and tender texture. Slice thinly against the grain to keep the beef soft and delicate.

Can I use other mushrooms?

Yes, white button, baby bella, or shiitake mushrooms all work well. They each bring slightly different flavors and textures, so feel free to experiment.