This classic beef stroganoff recipe has tender steak and meaty mushrooms in a rich and tangy cream sauce flavored with sour cream and Dijon. Serve over warm buttery noodles when you feel like having a bowl of comfort food.
Today we’re making a quick 30-minute recipe with tender pan-seared high-quality steak smothered in a delicious and indulgent creamy mushroom sauce. Juicy top sirloin is the star of the show and we pre-season it for maximum flavor. This easy recipe is great for a quick weeknight meal when you feel like a comforting bowl of beef and noodles.
It’s a dependable family staple that also goes well with mashed potatoes or over a bed of rice. For more filling main dish recipes with beef, try this classic Salisbury steak recipe, some slow cooker Italian beef sandwiches, a comforting sour cream beef noodle casserole, or this deep dish Mexican ground beef casserole.
Ingredients in Beef Stroganoff
BEEF STROGANOFF RECIPE TIPS
- Skillet – I used a 12″ skillet for this recipe so the beef strips have plenty of room to sear without overlapping. This helps them brown better rather than steaming if they’re packed too close together.
- Beef – I used top sirloin for this recipe but you can also use boneless ribeye or beef tenderloin. Using a high-quality cut is definitely worth it. Pre-season the beef strips with salt and pepper for more flavor.
- Searing – You won’t have to pan-sear the beef for long to get them cooked. A minute on each side is more than enough time to get a good sear. Once seared, remove them from the pan when making the sauce. You will only add the beef strips back towards the end so they don’t overcook.
- Egg noodles – You can use regular or wide egg noodles in this recipe. For more flavor, try buttering the egg noodles before serving. Be generous!
- Butter – I like using Land O Lakes butter sticks which measure out the tablespoons for you.
- Mushrooms – We will need 16 oz. of mushrooms but you can use less if you feel it’s too many mushrooms. I like a balance of 1 lb. of beef and mushrooms each. I used baby bella mushrooms but you can also use white button mushrooms. Slice them thick so you have big meaty pieces. These will look like a lot of mushrooms at first but they will shrink down in size once cooked.
- Flour – The flour acts as a thickening agent for the sauce.
- Garlic – Mince them or use a handy garlic press. I do both, depending on my mood. You can substitute fresh garlic with some garlic powder although I highly recommend sticking with fresh garlic, it just tastes better.
- Beef broth – This is the base of the sauce that we build on. I like to use Better than Bouillon beef and mix it with water as needed. One teaspoon of the paste is about one bouillon cube which is about one cup of beef broth.
- Heavy cream – This adds some creaminess to the sauce. I use this over milk or half and half because the fat content in heavy cream prevents the sauce from curdling.
- Sour cream – Just like the heavy cream, we use full-fat sour cream so it doesn’t curdle while simmering in the sauce. Reduce heat to low before adding sour cream to prevent curdling. A trick some people use is to add a tablespoon or two of the simmering sauce to the sour cream and mix it up to temper the sour cream before adding all of it directly to the sauce.
- Simmering – Once the sour cream is added, the sauce is simmered over low heat so the sour cream does not curdle. Sour cream flavors and thickens the sauce a little.
- Worcestershire sauce – Worcestershire and beef compliment each other perfectly with the sauce adding more flavor and some umami.
- Dijon mustard – This adds a bit of a bite to the cream sauce and should not be skipped.
- Salt – I like using coarse sea salt to season with because it’s more forgiving than your average table salt.
- Reheating – This will keep well for up to 3-4 days. Try adding a splash of beef broth when reheating to loosen up the cream sauce again.
What to Serve with Beef Stroganoff
In this recipe, I served beef stroganoff with buttery egg noodles but it also pairs wonderfully with creamy mashed potatoes or over a bed of warm rice.
- Add some herbs – Season the mushrooms with some fresh or dried thyme.
- Add more seasoning – You can try also try adding in a few dashes of paprika for more flavor.
- Deglazing – Deglaze the pan with a splash of red or white wine instead of beef broth.
And that’s about it. Enjoy the beef stroganoff and let me know how you liked it, what substitutions you made or what you paired it with in the comments below!
This post was originally published on January 3, 2015 and updated on October 2, 2022.
MORE BEEF RECIPES TO TRY
- Slow Cooker Beef Stew
- Mexican Ground Beef Casserole
- Slow Cooker Shredded Beef Tacos
- Sour Cream Beef Noodle Casserole
- Salisbury Steak
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- Total Time: 30 minutes
- Yield: 4-6 1x
This classic beef stroganoff recipe has tender steak and meaty mushrooms in a rich and tangy cream sauce flavored with sour cream and Dijon.
- 16 oz. uncooked egg noodles
- 1 lb. top sirloin/ boneless rib eye/ beef tenderloin, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 16 oz. fresh baby bella/white mushrooms, sliced
- 1/2 medium yellow onion, diced
- 1 tablespoon flour
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Garnish with parsley, chives or green onions (optional)
- Bring a pot of salted water to a boil and cook your egg noodles according to package directions. Drain the noodles then butter if desired.
- Pre-season the beef with salt and pepper and mix well. In a skillet over medium-high heat, add olive oil and sear the beef strips until browned, about 1 minute per side. Add more oil if needed and do this in batches to avoid overcrowding the pan. Let them sear without stirring for the best browning results. Remove beef and set aside.
- Add butter, toss in onions and mushrooms and saute until onions are soft and the mushroom liquid has cooked down, about 5 minutes.
- Toss in garlic and saute until fragrant, about 30 seconds.
- Add flour, cook and stir for about 1 minute.
- Pour in beef broth and scrape up any browned bits from the pan.
- Add heavy cream and simmer until the sauce has thickened slightly.
- Turn the heat down to low, add sour cream, Worcestershire sauce, mustard and season with salt and pepper to taste.
- Simmer gently until the sauce has reduced a little and is thick and creamy, about 5 minutes.
- Add seared beef and plate juices back to the pan and simmer for about 1 minute, or until beef is heated through.
- Dish and serve hot over buttered egg noodles, mashed potatoes, or rice.
Add some herbs – Season the mushrooms with some fresh or dried thyme.
Add more seasoning – You can try also try adding in a few dashes of paprika for more flavor.
Deglazing – Deglaze the pan with a splash of red or white wine instead of beef broth.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Beef
- Method: Stovetop
Comments & Reviews
Thalia @ butter and brioche says
Can’t remember the last time that I made a beef stroganoff! I definitely need to make one soon though – beef stroganoff is perfect for the rainy weather here in Australia right now!
The Cooking Jar says
It’s one of those easy fixes for cold days!