Beef Stroganoff is a classic, comforting dish that combines tender strips of beef with a creamy mushroom sauce, all nestled over a bed of egg noodles. It’s rich, satisfying, and full of those warm, cozy flavors that make you feel right at home. The mushrooms and sour cream give it that smooth, tangy touch that makes every bite feel special.
I love making beef stroganoff because it’s both simple and fancy at the same time. It’s one of those meals that feels like a treat but comes together quickly on a busy night. Plus, the leftovers taste just as good, so I often make a big batch and have some ready to go for the next day. One tip I’ve learned is to let the sauce simmer gently so the flavors really soak in and the beef stays tender.
My favorite way to serve beef stroganoff is with some fresh parsley sprinkled on top and a side of steamed green beans or a simple salad. It’s a meal that brings everyone to the table with smiles and full bellies, perfect for weeknights or weekend dinners. This dish has a special way of making any day feel a little more special and cozy.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin are great for quick cooking and staying tender. If you want a budget option, try flank steak or skirt steak—just slice thin against the grain.
Mushrooms: Button or cremini mushrooms work well for that earthy flavor. You can substitute with portobello for bigger chunks or shiitake for a deeper taste.
Sour Cream: This gives Stroganoff its creamy tang. Greek yogurt or crème fraîche can work in a pinch but add them off heat to avoid curdling.
No Flour? If avoiding gluten, you can thicken the sauce with cornstarch mixed with a bit of water instead of flour.
Egg Noodles: Classic with Stroganoff, but feel free to swap for mashed potatoes, rice, or pasta shapes like fettuccine or pappardelle.
How Do You Keep the Beef Tender and Avoid Overcooking?
Beef strips cook fast but can get tough if overdone. Here’s how to keep them tender:
- Slice beef thin, across the grain—this shortens the muscle fibers and makes the meat softer.
- High heat searing locks in juices and browns the meat quickly.
- Don’t crowd the pan; cook in batches to get a good sear instead of steaming.
- Remove beef early and add it back only at the end to finish cooking gently in the sauce.
These steps help the beef stay juicy and tender in every bite, making your stroganoff a hit every time.
Equipment You’ll Need
- Large skillet – perfect for browning beef and sautéing mushrooms in one pan.
- Large pot – to boil the egg noodles easily without spilling.
- Wooden spoon or spatula – helps you stir without scratching your pan.
- Sharp knife and cutting board – for slicing beef and mushrooms cleanly and safely.
- Colander – quick and easy way to drain the noodles after cooking.
Flavor Variations & Add-Ins
- Swap beef for chicken strips for a lighter take that still soaks up the sauce well.
- Add a splash of white wine to the sauce for extra depth and subtle tang.
- Stir in fresh thyme or dill for a herbal twist that brightens the dish.
- Toss in some cooked peas or spinach at the end for added color and nutrients.
How to Make Beef Stroganoff?
Ingredients You’ll Need:
- 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or butter, divided
- 1 medium onion, finely chopped
- 8 oz (225 g) mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1 tablespoon all-purpose flour (optional, for thickening)
- 8 oz (225 g) egg noodles or wide pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
How Much Time Will You Need?
This dish typically takes about 30 minutes from start to finish. Allow 10 minutes for prep and 20 minutes for cooking, including searing the beef, sautéing vegetables, making the sauce, and boiling the noodles. It’s a quick, satisfying meal for any weeknight.
Step-by-Step Instructions:
1. Cook the Egg Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
2. Sear 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. Quickly sear the beef strips in batches, browning them on all sides but not fully cooking through, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
3. Cook the Vegetables and Make the Sauce:
In the same skillet, add the remaining 1 tablespoon of oil or butter. Sauté the chopped onions for 3-4 minutes until translucent. Add the sliced mushrooms and cook for about 5-6 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
Sprinkle the flour over the vegetables (if using) and stir to combine; cook for 1 minute. Gradually add the beef broth, stirring and scraping up browned bits from the pan. Bring to a simmer and cook until the sauce thickens slightly, about 4-5 minutes.
Stir in the Dijon mustard and sour cream until the sauce is smooth. Avoid boiling after adding sour cream to prevent curdling.
4. Combine Beef and Sauce:
Return the seared beef strips to the skillet. Toss them in the sauce and cook together for another 2-3 minutes, just until the beef is cooked through.
5. Serve:
Place the cooked egg noodles on plates or a serving dish. Spoon the beef stroganoff over the noodles. Garnish with chopped fresh parsley and, if you like, a sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to fully thaw it in the refrigerator overnight before slicing and cooking. This helps the beef cook evenly and stay tender.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt or crème fraîche works well as a substitute. Add them off the heat to prevent curdling and keep the sauce creamy.
How Do I Store Leftover Beef Stroganoff?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! Prepare the sauce and beef in advance, then refrigerate. When ready to eat, gently reheat and toss with freshly cooked noodles for best texture.
