What’s the one dish that never fails to bring everyone to the table with a smile? For many of us, it’s beef stroganoff. That rich, creamy sauce clinging to tender strips of beef and perfectly cooked noodles—it’s the kind of comfort food that feels like a warm hug at the end of a long day.
Whether you’re whipping up a quick weeknight dinner or craving a nostalgic, family favorite meal, this recipe has you covered. It’s simple enough for beginners, yet flavorful enough to impress. Plus, it’s incredibly flexible—swap in ground beef (like in these easy crock pot meals), go meatless with mushrooms, or spoon it over mashed potatoes instead of noodles.
If you’ve ever wondered how to make a classic beef stroganoff that’s both satisfying and fuss-free, you’re in the right place. Let’s dive into a dish that blends ease, flavor, and old-fashioned joy in every bite.
Key Benefits
Beef Stroganoff is more than a recipe. It’s a comforting memory served in a bowl. With its velvety cream sauce, tender beef strips, and savory mushroom-onion base, it turns an ordinary dinner into something special.
This version of beef stroganoff offers the perfect balance of speed, simplicity, and flavor. Whether you’re feeding a busy family on a weeknight or making a weekend dish for guests, it delivers satisfying results every time.
Here are the reasons why this recipe will become your new favorite:
- Quick to make: Ready in about 30 minutes
- Minimal cleanup: One pan for sauce, one pot for noodles
- Rich flavor: Depth from seared beef, garlic, Dijon mustard, and Worcestershire sauce
- Kid-friendly: Creamy texture and mild seasoning win over picky eaters
- Flexible: Easy to adapt to gluten-free, dairy-free, or vegetarian diets
- Budget-conscious: Uses pantry staples and affordable cuts of beef
- Meal-prep friendly: Stores and reheats well for next-day meals
Let’s move on to the ingredient list that brings it all together.
Ingredients
Main Ingredients
- 1 lb (450 g) beef sirloin or tenderloin, sliced into thin strips
- 1 tablespoon olive oil or unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 8 oz (225 g) white or cremini mushrooms, sliced
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 cup (240 ml) beef broth, low sodium preferred
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup (120 ml) sour cream (or plain Greek yogurt for a lighter option)
- Salt and black pepper, to taste
To Serve
- 8 oz (225 g) egg noodles, cooked according to package instructions
- Fresh parsley, chopped, for garnish
Instructions
Follow these step-by-step instructions to prepare a restaurant-quality beef stroganoff at home.
Step 1: Prepare the Ingredients
Slice the beef into thin strips, about 1/4 inch thick. This ensures even cooking and tenderness. Clean and slice the mushrooms, dice the onion, and mince the garlic. Have all ingredients measured and ready. This mise en place approach saves time during cooking.
Step 2: Sear the Beef
Heat a large skillet over medium-high heat. Add the olive oil or butter. Once hot, add the beef in a single layer. Do not overcrowd the pan. Sear the meat for 2 to 3 minutes, turning once to brown all sides. Remove the beef from the pan and set aside. It will finish cooking in the sauce later.
Step 3: Sauté the Aromatics
In the same skillet, reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan. These bits are packed with flavor.
Step 4: Cook the Mushrooms
Add the sliced mushrooms to the pan. Cook for 6 to 7 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated. This step develops deep, umami flavor.
Step 5: Add the Flour (Optional)
If you prefer a thicker sauce, sprinkle 1 tablespoon of flour over the mushroom mixture. Stir well to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
Step 6: Deglaze and Simmer the Sauce
Pour in the beef broth slowly while stirring to avoid lumps. Add the Dijon mustard and Worcestershire sauce. Bring the mixture to a gentle simmer and let it cook for 5 to 7 minutes. This allows the sauce to reduce slightly and intensify in flavor.
Step 7: Return the Beef and Add Sour Cream
Reduce the heat to low. Return the seared beef strips to the pan. Stir in the sour cream gradually until the sauce becomes smooth and creamy. Let the mixture simmer for 3 to 4 minutes. Do not let it boil, as this could cause the sour cream to curdle.
Step 8: Adjust Seasoning
Taste the sauce and adjust with salt and black pepper as needed. If you want a bit more tang, add a small splash of lemon juice or more Dijon mustard.
Step 9: Cook the Egg Noodles
While the sauce is finishing, cook the egg noodles in salted boiling water according to the package instructions. Drain and toss with a small amount of butter to prevent sticking.
Step 10: Assemble and Serve
To serve, spoon the beef stroganoff over a bed of warm noodles. Garnish with chopped fresh parsley. Serve immediately for the best texture and flavor.
Pro Tips and Variations
Tips for Best Results
- Cut against the grain: When slicing beef, cut against the muscle fibers. This makes the beef more tender.
- Use fresh mushrooms: Fresh mushrooms give better flavor and texture than canned ones.
- Don’t rush the browning: Let the mushrooms cook undisturbed for a few minutes to get a nice sear.
- Control the heat: Keep the sauce at a gentle simmer once the sour cream is added to prevent curdling.
Variations
Ground Beef Stroganoff
Replace sliced beef with 1 lb of lean ground beef. Brown it in the pan, drain excess fat, and continue with the rest of the recipe. This version is faster and more affordable.
Vegetarian Option
Skip the beef entirely and double the mushrooms. You can also add lentils or tofu for extra protein. Use vegetable broth in place of beef broth.
Dairy-Free Version
Replace sour cream with a dairy-free alternative like cashew cream or coconut cream. Use oil instead of butter.
Gluten-Free Adaptation
Use gluten-free flour or cornstarch as a thickener, and serve over gluten-free pasta or mashed potatoes.
Slow Cooker Stroganoff
Sear the beef and sauté the aromatics as usual. Transfer everything to a slow cooker, except the sour cream. Cook on low for 6 hours or high for 3 hours. Stir in the sour cream just before serving.
Serving Suggestions
Beef stroganoff pairs well with a variety of sides and beverages. Here are a few serving ideas to elevate the meal.
Noodle Options
- Egg noodles: The traditional choice, buttery and soft.
- Pappardelle or tagliatelle: Wide pasta shapes that hold sauce well.
- Mashed potatoes: A comforting base for a thicker variation.
- Rice: White, brown, or wild rice makes a great gluten-free option.
Vegetable Sides
- Steamed green beans: Adds freshness and color to the plate.
- Roasted Brussels sprouts: Their crisp texture complements the creamy sauce.
- Simple garden salad: Lightens up the richness of the main dish.
Bread
- Garlic toast: Great for soaking up extra sauce.
- Crusty sourdough: Offers a chewy contrast to the soft noodles.
Beverage Pairings
- Red wine: A light-bodied wine like Pinot Noir enhances the beef without overpowering the sauce.
- Sparkling water: Keeps the palate refreshed between bites.
- Iced tea or lemonade: Family-friendly drink options.
Conclusion
Beef stroganoff is a timeless dish for a reason. It’s flavorful, creamy, satisfying, and easy to prepare. With simple ingredients and a few basic techniques, you can create a meal that your family will ask for again and again.
Whether you’re cooking for a quiet evening at home or feeding a crowd, this recipe adapts to your schedule and your pantry. Its flexibility is matched only by its flavor, which makes it one of the best comfort meals around.
Try it once, and you’ll see why it’s earned a place at the table in homes around the world.If you’re looking to explore a slightly different take on the classic or want a reliable second opinion, the New York Times’ Beef Stroganoff recipe offers an excellent, time-tested approach with professional-level results.
FAQs
What is Beef Stroganoff sauce made of?
Beef Stroganoff sauce is typically made with a base of beef broth, sautéed onions, mushrooms, Dijon mustard, Worcestershire sauce, and sour cream. This combination creates a creamy, savory, and slightly tangy sauce that complements the tender beef.
What is traditionally served with Beef Stroganoff?
Traditionally, Beef Stroganoff is served over egg noodles. However, it can also be enjoyed with mashed potatoes, white rice, or even buttered pasta. Each option offers a different texture and flavor profile to soak up the rich sauce.
What goes in a Beef Stroganoff?
A classic Beef Stroganoff includes thinly sliced beef (like sirloin), onions, mushrooms, garlic, beef broth, Worcestershire sauce, Dijon mustard, and sour cream. These ingredients combine to deliver a warm, comforting dish with balanced flavors.
Is Beef Stroganoff rice or pasta?
Beef Stroganoff is most commonly served with pasta—especially egg noodles—but it can also be served with rice. The choice depends on personal preference or dietary needs, and both work well with the creamy sauce.
Do you put Worcestershire sauce in Stroganoff?
Yes, Worcestershire sauce is a key ingredient in Beef Stroganoff. It adds depth and umami to the dish, enhancing the savory notes of the beef and mushrooms without overpowering the creaminess of the sauce.
What is the best substitute for sour cream in Stroganoff?
The best substitute for sour cream in Beef Stroganoff is plain Greek yogurt. It has a similar tang and texture, making it an excellent alternative. Other options include crème fraîche, heavy cream with a dash of lemon juice, or dairy-free yogurt for those avoiding lactose.
How to add more flavor to Beef Stroganoff?
To boost flavor in Beef Stroganoff, try adding a splash of white wine or brandy during the deglazing step. Fresh herbs like thyme or a pinch of smoked paprika can also add complexity. Always taste and adjust with salt, pepper, and a bit more mustard or Worcestershire if needed.
How to use up sour cream?
Leftover sour cream can be used in baked goods like muffins or cakes, added to tacos, dolloped on soups or chili, or stirred into mashed potatoes. It’s also great in dips, salad dressings, or as a base for creamy pasta sauces.
Do you put tomato puree in Beef Stroganoff?
Tomato puree is not typically included in traditional Beef Stroganoff recipes. The sauce is known for its creamy, mushroom-based flavor profile. However, some modern variations may include a small amount for added acidity or color.
Can I use mayo instead of sour cream in Beef Stroganoff?
Mayonnaise is not a recommended substitute for sour cream in Beef Stroganoff. It lacks the tang and consistency needed for the sauce. If necessary, blending a small amount with Greek yogurt or adding lemon juice can help mimic the taste more closely.
Should I use Greek yogurt instead of sour cream?
Yes, you can use Greek yogurt instead of sour cream in Beef Stroganoff. It provides a similar tangy flavor and creamy texture, with the added benefit of being higher in protein and often lower in fat.
Why add sour cream to Beef Stroganoff?
Sour cream gives Beef Stroganoff its signature creaminess and slight tang. It balances the richness of the beef and mushrooms while creating a smooth, cohesive sauce that ties the whole dish together.
Beef Stroganoff
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb beef sirloin or tenderloin sliced into thin strips
- 1 tbsp olive oil or unsalted butter
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 8 oz white or cremini mushrooms sliced
- 1 tbsp all-purpose flour optional, for thickening
- 1 cup beef broth low sodium preferred
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 0.5 cup sour cream or plain Greek yogurt
- salt and black pepper to taste
To Serve
- 8 oz egg noodles cooked according to package instructions
- fresh parsley chopped, for garnish
Instructions
- Slice the beef, mushrooms, and onion, and mince the garlic. Measure all ingredients before cooking for ease and efficiency.
- Heat a skillet over medium-high heat. Add oil or butter. Sear beef for 2–3 minutes per side. Remove and set aside.
- In the same pan, sauté onion until translucent (3–4 mins). Add garlic, cook for 30 seconds. Scrape brown bits off bottom of pan.
- Add mushrooms, cook 6–7 minutes until golden and liquid has evaporated.
- Add flour if using, stir and cook for 1 minute.
- Pour in beef broth while stirring. Add Dijon mustard and Worcestershire sauce. Simmer for 5–7 minutes.
- Return beef to pan. Reduce heat to low. Stir in sour cream and simmer 3–4 minutes (do not boil).
- Season with salt and pepper. Adjust flavor with lemon juice or extra mustard if desired.
- Cook noodles according to package instructions. Drain and toss with a little butter.
- Serve beef stroganoff over noodles. Garnish with parsley and serve immediately.
