Beef Stroganoff is a classic comfort dish that brings together tender strips of beef, creamy mushrooms, and a rich sour cream sauce. It’s the kind of meal that feels warm and satisfying, especially on a chilly evening. The combination of juicy beef and smooth sauce served over soft egg noodles makes it a real crowd-pleaser.
I love making Beef Stroganoff when I want something that feels special but is still pretty simple to put together. One tip I’ve learned is to brown the beef quickly on high heat to keep it tender, then gently simmer it in the sauce so all the flavors mix just right. It’s amazing how a few simple ingredients—onion, mushrooms, sour cream, and beef broth—can come together to create such a hearty meal.
My favorite way to eat this is topped with a little fresh parsley for a pop of color and served alongside green beans or a crisp salad to balance all that creamy goodness. It’s one of those dishes you can count on your family to enjoy, and it always feels like you’ve taken a little time to make something cozy and delicious.
Key Ingredients & Substitutions
Beef: I like using sirloin or tenderloin because they’re tender and cook quickly. If you want a budget-friendly option, try using ground beef or thinly sliced chuck roast instead.
Mushrooms: White button or cremini mushrooms work well here. If you can’t find fresh mushrooms, try using dried mushrooms soaked in warm water for extra flavor.
Sour Cream: This gives the sauce its creamy texture and slight tang. You can swap with Greek yogurt for a lighter but still creamy option, but add it off heat to avoid curdling.
Beef Broth: Adds depth to the sauce. If you don’t have broth, vegetable broth or even water with a beef bouillon cube will work fine.
Egg Noodles: Traditional with stroganoff, but feel free to swap for wide pasta like pappardelle, fettuccine, or even mashed potatoes for a twist.
How Do I Keep the Beef Tender and Not Overcook It?
Cooking the beef quickly is key to keeping it tender. Use these tips:
- Cut beef into thin, similar-sized strips or cubes so they cook evenly.
- Brown the beef in batches over medium-high heat. Avoid crowding the pan to get a good sear, which locks in juices.
- Remove beef once browned, then add it back to the sauce only to warm through—not to cook fully. This prevents it from becoming tough.
- Keeping the beef tender means no long simmering. A quick simmer to mix flavors is enough.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning beef and cooking the sauce in one pan.
- Large pot – for boiling the egg noodles or pasta to serve with the stroganoff.
- Wooden spoon or silicone spatula – helps stir ingredients without scratching your pan.
- Sharp knife and cutting board – for slicing beef, mushrooms, and onions neatly.
- Colander – to drain the cooked noodles quickly and easily.
Flavor Variations & Add-Ins
- Swap beef for chicken strips for a lighter stroganoff that’s just as tasty.
- Add a splash of white wine before the broth for a bit of extra depth and acidity.
- Stir in fresh thyme or smoked paprika to give the sauce a new flavor dimension.
- Mix in sautéed spinach or peas for an easy way to add some green veggies.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
For The Beef Stroganoff:
- 1 lb (450 g) beef sirloin or tenderloin, cut into bite-sized strips or cubes
- Salt and black pepper, to taste
- 2 tbsp vegetable oil or butter
- 1 small onion, finely chopped
- 8 oz (225 g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 cup sour cream
- 2 tbsp all-purpose flour (optional, for thickening)
- 8 oz (225 g) egg noodles or wide pasta
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Prepare for about 30 to 40 minutes from start to finish. This includes 10 minutes to prep and cook the beef and vegetables, 10-15 minutes to simmer the sauce, and 10 minutes to cook the noodles. It’s a quick and tasty meal perfect for weeknights.
Step-by-Step Instructions:
1. Cooking the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the egg noodles or pasta and cook until al dente according to package directions. Drain and set aside.
2. Preparing the Beef:
Season the beef strips with salt and pepper. Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Add the beef in batches and brown quickly on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
3. Cooking the Vegetables and Making Sauce:
In the same skillet, add the remaining oil or butter. Sauté the finely chopped onions until soft and translucent, about 3-4 minutes. Add the sliced mushrooms and cook until they’re golden brown, about 5-6 minutes. Stir in the minced garlic and cook for 30 seconds more.
Sprinkle the flour over the vegetables and stir well to cook it for about 1 minute (this step is optional but helps thicken the sauce). Slowly pour in the beef broth while stirring to avoid lumps. Let it simmer gently to thicken the sauce.
Stir in the Dijon mustard and return the browned beef to the skillet. Let everything simmer together for 3-5 minutes so the flavors come together and the beef finishes cooking.
Remove the skillet from heat and gently stir in the sour cream until the sauce is smooth. Be careful not to boil after adding sour cream to prevent curdling. Taste and season with salt and pepper as needed.
4. Combining and Serving:
Toss the cooked noodles in the sauce until well coated. Serve immediately, garnished with fresh chopped parsley for a pretty, fresh finish.
Can I Use Frozen Beef for This Recipe?
Yes, but be sure to fully thaw the beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Pat the beef dry to prevent excess moisture, which can affect browning.
How Can I Make the Sauce Thicker?
Sprinkling flour over the sautéed mushrooms and onions before adding the beef broth helps thicken the sauce. Alternatively, you can mix a teaspoon of cornstarch with cold water and stir it in during simmering.
Can I Prepare Beef Stroganoff in Advance?
Absolutely! You can cook the beef and sauce ahead and refrigerate for up to 2 days. Reheat gently on low heat to avoid curdling the sour cream. Add a splash of broth or water if the sauce becomes too thick.
What Are Good Alternatives to Egg Noodles?
Wide pasta like pappardelle or fettuccine works great, as does mashed potatoes or even rice if you prefer. Just make sure to serve immediately so the noodles don’t soak up too much sauce and dry out.
