I keep returning to this Beef Stroganoff because it’s both simple and deeply flavorful. I like how the tender beef and earthy mushrooms soak up the creamy sauce, and how the whole dish comes together without a lot of fuss. It’s one of those recipes that’s perfect for family dinners, cozy nights, or anytime I want something hearty and satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
beef strips or sirloin, thinly sliced
salt and black pepper
olive oil or butter
onion, finely chopped
garlic, minced
mushrooms, sliced
beef broth
Dijon mustard
Worcestershire sauce
sour cream
egg noodles or pasta of choice
fresh parsley, chopped (for garnish)
Directions
I begin by seasoning the beef strips with salt and black pepper. I heat a bit of olive oil or butter in a large skillet over medium-high heat, then add the beef in batches so it sears quickly without overcrowding the pan. Once browned on all sides, I remove the beef and set it aside.
In the same skillet, I add a little more oil or butter if needed and sauté the chopped onion until it becomes soft and translucent. Then I stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their juices and start to brown.
Next, I pour in the beef broth, scraping up any browned bits from the bottom of the pan — those bits are full of flavor. I add a spoonful of Dijon mustard and a dash of Worcestershire sauce, stirring to combine. I let the mixture simmer for a few minutes so the flavors meld and the liquid reduces slightly.
Once the sauce has thickened a bit, I lower the heat and stir in the sour cream until the sauce becomes smooth and creamy. I return the seared beef to the skillet and heat through gently, making sure the beef stays tender and the sauce doesn’t boil.
Meanwhile, I cook the egg noodles (or my pasta of choice) in salted boiling water until al dente. I drain the noodles and either serve the stroganoff over the pasta or toss everything together so the sauce clings to the noodles.
Servings and Timing
This recipe makes about 4 servings. I usually spend around 15–20 minutes preparing and cooking everything, making it a great option for a satisfying weeknight dinner.
Variations
When I want a lighter version, I use Greek yogurt in place of sour cream. I also enjoy adding a handful of fresh herbs like thyme or dill at the end for extra brightness.
Storage/Reheating
I store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of broth to loosen the sauce. I find that it’s best reheated slowly so the beef stays tender and the sauce stays creamy.
FAQs
Can I use a different cut of beef?
Yes — tender cuts like sirloin or rump work well. I avoid very tough cuts unless I plan to cook them low and slow first.
Can I make this dairy-free?
Yes — I substitute dairy-free sour cream or a coconut cream alternative.
What should I serve with Beef Stroganoff?
I love serving it over egg noodles, rice, or mashed potatoes.
How do I keep the sauce from separating?
I make sure the heat is low when I add the sour cream and stir it in gently.
Can I add vegetables?
Absolutely — peas, spinach, or sautéed bell peppers are great additions.
Is this recipe spicy?
No — it’s mild, but I add a pinch of paprika or black pepper for slight warmth.
Can I make this ahead of time?
Yes — I prepare it earlier and reheat gently before serving.
How do I thicken the sauce?
I simmer it a bit longer to reduce, or add a small cornstarch slurry if needed.
Can I freeze Beef Stroganoff?
Yes — I freeze it in portions, though I prefer to reheat gently for best texture.
What herbs pair well with this dish?
Fresh parsley, dill, or thyme all add nice flavor without overpowering the sauce.
Conclusion
I love how Beef Stroganoff brings together tender beef, savory mushrooms, and a creamy sauce in a way that’s both comforting and elegant. It’s a recipe I make again and again because it’s reliable, satisfying, and always delicious.
A classic Beef Stroganoff made with tender beef strips and sautéed mushrooms in a rich, creamy sauce, perfect served over noodles, rice, or mashed potatoes.
Ingredients
1 pound beef sirloin or beef strips, thinly sliced
