Beef Stroganoff is a classic comfort food that brings together tender strips of beef, creamy mushrooms, and a rich sour cream sauce. It’s a dish that feels warm and satisfying, with just the right balance of flavors and textures to make you feel right at home. The sauce is smooth and tangy, coating every bite in a way that’s impossible not to love.
I’ve always liked this dish because it’s pretty simple to make but tastes like you’ve been working in the kitchen all day. I like to use a mix of cremini and button mushrooms for extra flavor, and I find that browning the beef well before adding the sauce makes all the difference. A little fresh parsley on top really brightens it up, and I can’t resist stirring in some extra sour cream for that perfect creaminess.
My favorite way to serve beef stroganoff is over a bed of buttery egg noodles, but it also works great with rice or mashed potatoes. It’s one of those meals that makes everyone at the table smile, and leftovers are just as good if not better the next day. Whenever I make this, it feels like sharing something special that’s both simple and full of love.
Key Ingredients & Substitutions
Beef: I like using sirloin or tenderloin because they stay tender when cooked quickly. If you prefer leaner cuts, try flank steak or ribeye. Just slice thinly against the grain for best results.
Mushrooms: Cremini mushrooms add a nice earthiness, but white button mushrooms or even shiitake can work well. Use fresh ones and cook until browned for richer flavor.
Sour Cream: This gives the sauce its creamy, tangy touch. If you want a lighter or dairy-free version, try Greek yogurt or coconut cream, but add these off heat to prevent curdling.
Flour: Helps thicken the sauce nicely. For gluten-free, you can use cornstarch or arrowroot powder, mixing with a bit of cold water before adding.
Broth & Seasonings: Beef broth adds depth. If you don’t have beef broth, use chicken broth or vegetable broth. Worcestershire sauce and Dijon mustard give a subtle tang and umami boost.
How Do You Get Tender Beef and a Smooth Sauce in Beef Stroganoff?
The key to tender beef is quick, high-heat cooking. Here’s what I do:
- Slice the beef thinly and against the grain to avoid toughness.
- Brown it quickly in hot oil without crowding the pan. Work in batches if needed.
- Remove the beef before cooking mushrooms and onions, then add it back only at the end to finish cooking.
For a smooth, creamy sauce:
- Cook mushrooms until their moisture evaporates to avoid a watery sauce.
- Sprinkle flour over the veggies and cook briefly to remove any raw taste.
- Slowly add broth while stirring to avoid lumps.
- After simmering and thickening, stir in sour cream off the heat to prevent curdling.
By following these steps, you get tender beef and a delicious, silky sauce every time.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning beef quickly and cooking the sauce evenly.
- Sharp knife – makes slicing the beef thin and easy.
- Cutting board – to safely chop your onions, mushrooms, and parsley.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to keep your seasonings and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for ground beef or diced chicken for a quicker, budget-friendly option that still tastes great.
- Add a splash of white wine when cooking mushrooms for a deeper, slightly tangy flavor.
- Stir in chopped fresh dill or thyme along with parsley for a fresh herbal twist.
- Toss in some cooked peas or green beans near the end for a pop of color and extra veggies.
Beef Stroganoff Recipe
Ingredients You’ll Need:
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp vegetable oil or olive oil
- 1 medium onion, finely chopped
- 8 oz (225g) mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Cooked white rice or egg noodles, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a tasty meal ready in roughly 30 minutes from start to finish. It’s quick enough for a weeknight but special enough for guests!
Step-by-Step Instructions:
1. Brown the Beef:
Heat the oil in a large skillet over medium-high heat. Place the beef strips in a single layer and brown them quickly, about 2 minutes on each side. Once browned, remove the beef from the pan and set it aside.
2. Cook Onion and Mushrooms:
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for about 5 minutes until they brown and their moisture evaporates.
3. Make the Sauce:
Stir in the minced garlic and cook for 30 seconds. Sprinkle the flour over the mushroom and onion mixture, then stir to coat and cook for 1 minute to remove any floury taste. Gradually stir in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the pan. Let the sauce come to a simmer.
4. Combine and Finish:
Return the beef strips to the skillet. Lower the heat and simmer for about 5 minutes until the beef is cooked through and the sauce thickens a bit. Take the pan off the heat and gently stir in the sour cream. Season with salt and pepper to your taste. Avoid boiling once the sour cream is added to keep the sauce smooth.
5. Serve:
Sprinkle the dish with fresh parsley. Serve your delicious beef stroganoff over cooked white rice or buttered egg noodles for a comforting and satisfying meal.
Can I Use Frozen Beef for This Recipe?
Yes, but make sure the beef is fully thawed before cooking. Thaw it in the fridge overnight or place it in a sealed bag and submerge in cold water for faster thawing. Pat dry to remove excess moisture for better browning.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! You can prepare the sauce and beef in advance and store it in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth if the sauce becomes too thick.
What Can I Substitute for Sour Cream?
You can use Greek yogurt or crème fraîche as a substitute for sour cream. Just add them off the heat to prevent curdling and maintain the creamy texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the beef and breaking the sauce.