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Quick Summary
This classic Beef Stroganoff recipe is made with tender strips of beef, mushrooms, and a rich and creamy sauce. Serve over egg noodles, rice, or mashed potatoes. This 30-minute meal is a dinner favorite!
Beef stroganoff is a savory dish made with juicy, tender beef and hearty mushrooms that are coated in a creamy sauce that is made with sour cream. The sauce is rich, flavorful, and similar to gravy.
This classic dinner is satisfying, comforting, and a family favorite. It is the perfect meal for busy weeknights because it only takes 30 minutes to make.
Beef stroganoff is traditionally served over egg noodles, but you can enjoy this flavorful beef and mushroom dish with any kind of pasta, rice, mashed potatoes, or polenta.
Whenever you are craving comfort food, make beef stroganoff. I guarantee it will be a dinner favorite, it always hits the spot!
Table of Contents
Ingredients
- Beef– Make sure you start with juicy, tender cuts of beef for the best results. I recommend using top sirloin steak. Boneless rib eye or beef tenderloin are also good options. Slice it into 1/4-inch thick strips.
- Olive oil– for sautéing.
- Butter– to create a rich sauce.
- Onion– diced.
- Mushrooms– don’t wash mushrooms to clean them! Use a slightly damp towel to gently clean then off. I use white mushrooms, but cremini, baby portobellos, or shiitake mushrooms will also work.
- Garlic– minced.
- Flour– to thicken the sauce.
- Beef broth– stock or beef bone broth will work too.
- Worcestershire sauce– adds a savory and sweet flavor with a distinct tang thanks to the vinegar.
- Dijon mustard– for a pungent, tangy kick!
- Sour cream– make sure the sour cream is at room temperature so it whisks right into the sauce. You can also use plain Greek yogurt.
- Chives– for garnish.
How to Make Beef Stroganoff
- Season the steak strips with salt and pepper.
- In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the steak strips to the pan, in a single layer. Cook for 1 minute, do not stir. Use tongs to flip the steak strips and cook for 1 more minute.
- Transfer to a plate. If the beef strips won’t fit in an even layer, cook in 2 batches.
- Turn the heat to medium and add the butter. When the butter is melted, add the onion and mushrooms. Cook until tender and mushrooms are browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. The flour will dissolve into the mushroom mixture.
- Add the broth, Worcestershire sauce, and Dijon mustard. Stir until combined. Bring to a boil and then reduce to simmer. Stir in the sour cream.
- Add the beef to the pan and stir until well coated in the sauce. Let simmer for 2 to 3 minutes. Season with salt and pepper, to taste.
- Garnish with fresh chives.
What to Serve with Beef Stroganoff
Beef stroganoff is traditionally served with egg noodles, but here are some other ideas!
- Pasta
- Mashed potatoes
- Mashed cauliflower
- Rice or quinoa
- Farro
- Polenta
- Zoodles
- Crusty bread or garlic bread
- Salad- kale salad, butter lettuce salad, Caesar salad, or easy green salad.
How to Store & Reheat
- Let the stroganoff cool completely. Transfer to an airtight container and refrigerate leftovers for up to 4 days.
- Reheat in the microwave or on the stovetop over medium heat until heated through. Be careful to not overcook the meat or it will be tough.
- You can also freeze beef stroganoff. Cool and store in a freezer container for up to 3 months. Thaw and reheat.
More Dinner Recipes
Beef Stroganoff
This classic Beef Stroganoff recipe is made with tender strips of beef, mushrooms, and a rich and creamy sauce. Serve over egg noodles, rice, or mashed potatoes. This 30-minute meal is a dinner favorite!
Ingredients
- 1 1/2 lbs top sirloin steak, sliced into 1/4-inch-thick strips
- Kosher salt and pepper, for seasoning
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 12 ounces white mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream, or plain Greek yogurt, at room temperature
- Kosher salt and black pepper to taste
- Freshly chopped chives, for garnish
- 8 oz cooked egg noodles, for serving (can serve with rice or mashed potatoes)
Instructions
- Season the steak strips with salt and pepper.
- In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the steak strips to the pan, in a single layer. Cook for 1 minute, do not stir. Use tongs to flip the steak strips and cook for 1 more minute. Transfer to a plate. If the beef strips won’t fit in an even layer, cook in 2 batches.
- Turn the heat to medium and add the butter. When the butter is melted, add the onion and mushrooms. Cook until tender and mushrooms are browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute.
- Add the broth, Worcestershire sauce, and Dijon mustard. Stir until combined. Bring to a boil and then reduce to simmer. Stir in the sour cream.
- Add the beef to the pan and stir until well coated in the sauce. Let simmer for 2 to 3 minutes. Season with salt and pepper, to taste.
- Garnish with fresh chives. Serve over egg noodles. You can also serve with rice or mashed potatoes.
Nutrition
Calories: 370kcal, Carbohydrates: 8g, Protein: 35g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 112mg, Sodium: 554mg, Potassium: 854mg, Fiber: 1g, Sugar: 3g, Vitamin A: 357IU, Vitamin C: 4mg, Calcium: 76mg, Iron: 3mg
Have you tried this recipe?
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A very tasty and easy to follow recipe. Will definitely return to this from time to time. Thanks!
Yay! Glad you enjoyed it.