If you’re searching for the ultimate comfort meal, look no further than Beef Stroganoff. This dish wraps up tender strips of beef, deeply browned mushrooms, and a wildly creamy, savory sauce in a single pan—every spoonful is like a warm hug on a cozy evening. Whether you pile it over buttery egg noodles, fluffy rice, or pillowy mashed potatoes, Beef Stroganoff is the sort of crowd-pleaser that’s equally perfect for a quick family dinner or an impromptu dinner party with friends. Let’s dive in and bring this timeless Russian-inspired classic right into your own kitchen!

Ingredients You’ll Need

What makes Beef Stroganoff truly special is how it combines such straightforward, honest ingredients into something irresistible. Each component serves a purpose, turning a humble skillet into a symphony of flavor, texture, and rich color for this much-loved dish.

Beef sirloin or tenderloin (1 lb, thinly sliced): Select a tender cut for melt-in-your-mouth bites that sear beautifully in just minutes.
Olive oil (2 tablespoons): Helps brown the beef quickly while adding a subtle fruitiness.
Unsalted butter (2 tablespoons): Lends richness and deepens the golden color of the sautéed onions and mushrooms.
Onion (1 medium, diced): Its gentle sweetness forms the backbone of the sauce.
Garlic (2 cloves, minced): Brings aromatic warmth and depth of flavor.
Mushrooms (8 oz, sliced): These soak up all the savory goodness and give the sauce an earthy heartiness.
All-purpose flour (1 tablespoon): Gently thickens the sauce for that perfect, clinging texture.
Beef broth (1 cup): Adds a deep, meaty complexity that ties every element together.
Worcestershire sauce (1 tablespoon): Just a splash brings a tangy, umami punch.
Dijon mustard (1 teaspoon): A touch of sharpness brightens up the creamy sauce.
Sour cream (1/2 cup): Essential for that signature silky, tangy finish.
Salt and black pepper to taste: Never skip seasoning—these make everything shine.
Fresh parsley (for garnish): A pop of green for that finishing touch and fresh aroma.
Cooked egg noodles, rice, or mashed potatoes (for serving): Choose your favorite base to soak up every last drop of sauce.

How to Make Beef Stroganoff

Step 1: Sear the Beef

Start by seasoning your beef strips with salt and black pepper. This foundation layer of flavor makes a world of difference. Heat olive oil in a large skillet over medium-high, then sear the beef in batches. Give each strip a bit of breathing space so they brown instead of steam—just 1 to 2 minutes per side is all you need for beautifully caramelized, still-tender bites. Transfer the seared beef to a plate to rest while you build the sauce.

Step 2: Sauté the Aromatics

With the beef out, melt the unsalted butter in the same skillet (don’t wipe it out; those brown bits are flavor gold). Toss in the diced onion and let it cook for around three minutes, until softened and glistening. Next, add your minced garlic and the mushrooms. Sauté everything together for another five minutes or so, stirring occasionally. You’re looking for mushrooms that are browned and onions that are fragrant—your kitchen will start to smell absolutely incredible.

Step 3: Make the Sauce Base

Sprinkle the flour directly over the mushroom mixture and stir to coat evenly. This step is what gives Beef Stroganoff its rich and velvety sauce without any grittiness. Cooking the flour for just a minute ensures there’s no raw taste left and thickens the sauce perfectly later on.

Step 4: Simmer and Thicken

Gradually whisk in the beef broth, making sure to scrape up any delicious bits stuck to the bottom of the skillet. Add in the Worcestershire sauce and Dijon mustard. As it comes up to a gentle simmer, the sauce will thicken slightly. Let it bubble for about three to four minutes, transforming into a glossy, savory base that’s practically begging for beef.

Step 5: Finish with Creamy Perfection

Lower the heat and stir in the sour cream. This is what turns the whole dish luxuriously creamy and slightly tangy—don’t let it boil at this point, just warm through. Return the seared beef and any collected juices to the skillet and cook everything together for another one to two minutes, just long enough for the flavors to meld and the beef to reheat without overcooking. Season with extra salt and pepper to taste, then dig in!

How to Serve Beef Stroganoff

Garnishes

Don’t skip the fresh parsley at the end—its bright color and fresh flavor lift the rich sauce in the most wonderful way. If you’re feeling extra fancy, a sprinkle of flaky salt or a crack of freshly ground pepper right before serving adds a little restaurant flair at home.

Side Dishes

Beef Stroganoff traditionally finds its home atop a generous bed of egg noodles, but it’s equally delicious spooned over creamy mashed potatoes or fluffy white rice. You can even try it with buttered spaetzle for a twist! Add a simple green salad or some steamed green beans for a refreshingly crisp contrast.

Creative Ways to Present

Transform your Beef Stroganoff into cozy handheld fare by scooping it into toasted bread bowls or serving individual portions in ramekins for a dinner party. Leftovers also make the world’s best open-faced sandwiches—just toast a rustic slice of bread and ladle the creamy sauce over top.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Stroganoff is a treat for busy days. Let everything cool to room temperature, then transfer to an airtight container and refrigerate for up to three days. The flavors actually deepen as it sits, making for even tastier leftovers!

Freezing

While Beef Stroganoff with sour cream in the sauce can become a little less creamy after freezing, you can absolutely freeze it. For best results, cool completely, then pack into freezer-safe containers or bags. Use within two months for the best flavor—just know the sauce may separate a bit when thawed.

Reheating

To reheat Beef Stroganoff, gently warm it on the stovetop over low heat, stirring regularly until everything is heated through. If the sauce has thickened too much, splash in a bit of beef broth or cream to loosen it up. Avoid boiling, as this can split the sauce—slow and gentle is the way to go.

FAQs

What’s the best cut of beef for Beef Stroganoff?

Tenderloin and sirloin are both top choices thanks to their tenderness and quick cooking time, but you can also use ribeye or even flank steak if sliced across the grain. The key is thin strips and dialing in the sear just right.

Can I make Beef Stroganoff ahead of time?

Absolutely! Prepare the sauce and beef, then store separately or together (if cooling quickly). Reheat gently before serving to maintain that creamy texture, adding a splash of broth or cream if needed.

What mushrooms are best for this dish?

Classic white button mushrooms or cremini (baby bella) mushrooms both work perfectly. For a gourmet twist, try mixing in a few wild mushrooms like shiitake or oyster for extra earthy flavor!

How do I prevent the sour cream from curdling?

Make sure to lower the skillet’s heat before stirring in sour cream, and never let the sauce boil after that. If you’re worried, you can also temper the sour cream by mixing a bit of hot sauce into it before adding to the pan.

Can Beef Stroganoff be made gluten-free?

Definitely! Swap the all-purpose flour for a gluten-free flour blend or cornstarch, and double-check that your Worcestershire sauce is gluten-free as well. Serve with gluten-free pasta or rice for a fantastic meal.

Final Thoughts

There’s really nothing quite as satisfying as whipping up a skillet of Beef Stroganoff and sharing it with friends and family. It’s a timeless, joy-filled recipe that feels fancy yet is so fuss-free. Give it a try and get ready for genuine smiles and empty plates at your table!

Beef Stroganoff Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this classic Beef Stroganoff recipe. Tender beef strips cooked in a savory mushroom sauce, finished with a touch of sour cream for a luxurious finish. Serve over noodles, rice, or mashed potatoes for a satisfying meal that’s sure to please.

Ingredients

Scale

Beef Stroganoff:

1 lb beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup sour cream
Salt and black pepper to taste
Fresh parsley for garnish
Cooked egg noodles, rice, or mashed potatoes for serving

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Instructions

Season Beef: Season beef strips with salt and pepper.
Sear Beef: Heat olive oil in a large skillet and sear beef in batches until browned. Transfer to a plate.
Sauté Onion and Mushrooms: In the same skillet, sauté onion, garlic, and mushrooms until tender.
Add Flour and Broth: Sprinkle in flour, then gradually whisk in beef broth.
Thicken Sauce: Add Worcestershire sauce and Dijon mustard, simmer until slightly thickened.
Finish Dish: Lower heat, stir in sour cream, return beef to the pan, and cook until heated through.