Beef Stroganoff Recipe
A creamy, comforting Beef Stroganoff recipe that turns a simple dinner into a delicious Russian-inspired feast.
Full Recipe Introduction
Beef Stroganoff is a classic Russian dish of tender beef strips in a silky sauce enriched with sour cream and mushrooms. What makes this Beef Stroganoff recipe extra special is its balance of savory flavors and smooth texture—without any fussy steps. I first came across Stroganoff during a chilly winter week when my family craved something warm, hearty, and simple to prepare. Over the years, I’ve tweaked the ratio of sour cream to broth for the perfect creaminess and even added a splash of Dijon mustard for a gentle tang. Whether you’re hosting friends or feeding a busy family, this recipe feels both elegant and down-home. It’s healthy enough to serve with a side of steamed veggies, yet indulgent when piled over buttered pasta.
Why You’ll Love This Recipe
- Ready in under 40 minutes—perfect for weeknight dinners.
- Uses simple pantry staples: beef, mushrooms, broth, sour cream.
- Naturally gluten-free if served over rice or gluten-free pasta.
- Comfort food at its finest—rich, creamy, and satisfying.
- Easily doubles for holiday gatherings or meal prep.
- Customizable with veggies like spinach or bell peppers.
- Lean beef cuts keep it lighter without sacrificing flavor.
- Leftovers taste even better the next day—win for lunches!
Ingredients
• 1½ pounds beef sirloin or tenderloin, thinly sliced against the grain
• 2 tablespoons olive oil (or avocado oil)
• 1 medium onion, finely chopped (yellow or sweet)
• 8 ounces cremini or white button mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup low-sodium beef broth (use Knorr bouillon cube + water for depth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (adds a gentle bite)
• 1 cup full-fat sour cream (for best creaminess; Greek yogurt works, too)
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• 8 ounces egg noodles, cooked per package directions (sub gluten-free pasta if needed)
• Chopped fresh parsley, for garnish
Tips on Ingredients
• Choose well-marbled beef for extra tenderness.
• Dry mushrooms on a paper towel to avoid steaming—browning = flavor.
• Use full-fat sour cream; low-fat can separate under heat.
Directions
-
Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Season beef slices with salt and pepper. In batches, sear until browned (about 1 minute per side). Remove beef to a plate and cover loosely with foil.
Tip: Don’t overcrowd the pan—too many slices cool the oil and cause steaming. -
Cook Onions & Mushrooms
Lower heat to medium. Add butter, then stir in onions and mushrooms. Sauté until golden and fragrant, about 5 minutes. Scrape up brown bits—they’re pure flavor. -
Add Garlic & Seasonings
Toss in garlic; cook 30 seconds. Stir in Dijon mustard and Worcestershire sauce. The aroma will be irresistible. -
Deglaze & Simmer
Pour beef broth into the pan, scraping the bottom with a wooden spoon. Bring to a gentle simmer. Let the liquid reduce by about one-third (3–4 minutes). -
Finish the Sauce
Turn off the heat. Stir in sour cream until the sauce is silky and smooth—avoid boiling now to keep it from curdling. -
Return Beef
Nestle the seared beef back into the pan. Gently warm for 1–2 minutes to marry flavors. -
Plate & Garnish
Serve Beef Stroganoff over cooked egg noodles or rice. Sprinkle with fresh parsley and a crack of pepper. -
Savor & Share
Encourage everyone to dig in right away for the ultimate creamy, cozy comfort food experience.
Servings & Timing
• Yield: Serves 4–6 hungry diners
• Prep Time: 10 minutes (quick slicing speeds things up)
• Cook Time: 25 minutes—no resting needed
• Total Time: 35 minutes from start to table
Variations
• Mushroom Lover’s: Stir in extra wild or shiitake mushrooms for earthiness.
• Dairy-Free Twist: Swap sour cream for coconut cream and use dairy-free butter.
• Veggie Boost: Add fresh spinach or frozen peas in the last 2 minutes of cooking.
• Spicy Kick: Mix in a teaspoon of chili paste or red pepper flakes.
• Wine-Infused: Replace half the broth with dry white wine for depth.
Storage & Reheating
Store cooled Stroganoff in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags (up to 2 months). Thaw in the fridge overnight. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce thickens too much. Make-ahead tip: Cook the beef and mushrooms, then cool—add sour cream just before serving for maximum freshness.
Notes
• I learned during testing that browning the beef first and letting it rest off-heat keeps it meltingly tender—skip this step and you risk chewy slices.
• If your sauce ever looks grainy, whisk in a tablespoon of cream cheese off-heat for extra smoothness.
• Adjust sour cream levels: more for cream lovers, less if you’re watching richness.
FAQs
Q: Can I use ground beef instead of strips?
A: Yes—brown 1½ pounds of ground beef first, drain excess fat, then proceed with mushrooms and sauce.
Q: Why did my sauce split?
A: High heat can make sour cream separate. Always add it off the heat and stir gently.
Q: What’s the best noodle for Stroganoff?
A: Broad egg noodles absorb the sauce beautifully, but pappardelle or rice work, too.
Q: Is Stroganoff Russian or American?
A: It’s originally Russian, popularized in the U.S. in the mid-1900s, where it became a comfort-food staple.
Q: Can I make this gluten-free?
A: Sure—use gluten-free pasta or serve over mashed potatoes or rice.
Q: How can I lighten the dish?
A: Swap sour cream for plain Greek yogurt and use lean beef cuts.
Q: What wine pairs well with this?
A: A medium-bodied red like Merlot or a crisp Chardonnay complements the richness.
Q: Can I prep elements ahead?
A: Chop veggies and slice beef up to a day ahead—store separately until cooking.
Conclusion
This Beef Stroganoff recipe brings together tender beef, earthy mushrooms, and tangy sour cream for an unforgettable comfort food dinner. Whether it’s a cozy family night or a casual dinner party, it’s easy, adaptable, and utterly delicious. Give it a whirl, leave a comment below with your tweaks, and don’t forget to explore my creamy chicken Marsala or hearty shepherd’s pie next!
Beef Stroganoff Recipe
Ingredients
- 1½ pounds beef sirloin or tenderloin beef sirloin or tenderloin thinly sliced against the grain
- 2 tablespoons olive oil (or avocado oil) olive oil (or avocado oil)
- 1 medium onion finely chopped (yellow or sweet)
- 8 ounces cremini or white button mushrooms cremini or white button mushrooms sliced
- 2 cloves garlic garlic minced
- 1 cup low-sodium beef broth low-sodium beef broth
- 1 tablespoon Worcestershire sauce Worcestershire sauce
- 1 teaspoon Dijon mustard Dijon mustard adds a gentle bite
- 1 cup full-fat sour cream full-fat sour cream for best creaminess; Greek yogurt works, too
- 2 tablespoons unsalted butter unsalted butter
- Salt and black pepper to taste
- 8 ounces egg noodles egg noodles cooked per package directions (sub gluten-free pasta if needed)
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef slices with salt and pepper. In batches, sear until browned (about 1 minute per side). Remove beef to a plate and cover loosely with foil.
- Lower heat to medium. Add butter, then stir in onions and mushrooms. Sauté until golden and fragrant, about 5 minutes. Scrape up brown bits—they’re pure flavor.
- Toss in garlic; cook 30 seconds. Stir in Dijon mustard and Worcestershire sauce. The aroma will be irresistible.
- Pour beef broth into the pan, scraping the bottom with a wooden spoon. Bring to a gentle simmer. Let the liquid reduce by about one-third (3–4 minutes).
- Turn off the heat. Stir in sour cream until the sauce is silky and smooth—avoid boiling now to keep it from curdling.
- Nestle the seared beef back into the pan. Gently warm for 1–2 minutes to marry flavors.
- Serve Beef Stroganoff over cooked egg noodles or rice. Sprinkle with fresh parsley and a crack of pepper.
- Encourage everyone to dig in right away for the ultimate creamy, cozy comfort food experience.
