Beef Stroganoff
Tender beef strips and earthy mushrooms swimming in a rich, sour cream gravy over egg noodles. A hearty, satisfying meal that comes together faster than you think.
About This Stroganoff Recipe
About This Recipe
Beef Stroganoff is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. Tender beef strips and earthy mushrooms swimming in a rich, sour cream gravy over egg noodles. A hearty, satisfying meal that comes together faster than you think. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Beef Stroganoff is the kind of dish that rewards care and always feels worth repeating.
Beef Stroganoff Ingredients
- 1 lb beef sirloin, cut into strips
- 8 oz mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 8 oz egg noodles, cooked
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make Beef Stroganoff
- 1
Season beef strips with salt and pepper. In a large skillet, heat olive oil over high heat. Sear beef in batches until browned, about 2-3 minutes. Remove beef and set aside. Searing adds deep flavor, so don't overcrowd the pan.
- 2
In the same skillet, reduce heat to medium. Add butter, onions, and mushrooms. Cook until mushrooms are browned and onions are soft, about 5 minutes. Add garlic cook for 1 minute.
- 3
Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- 4
Gradually whisk in the beef broth. Bring to a simmer and cook until sauce thickens, about 3 minutes.
- 5
Stir in the sour cream and Dijon mustard. Return the beef to the pan and simmer gently for 2-3 minutes until heated through. Do not boil, or the sour cream may curdle.
- 6
Serve immediately over cooked egg noodles, garnished with fresh parsley.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Beef Stroganoff.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
510
Calories
32g
Protein
28g
Fat
35g
Carbs
Serving Suggestions
Serve Beef Stroganoff with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Beef Stroganoff
Tender beef strips and earthy mushrooms swimming in a rich, sour cream gravy over egg noodles. A hearty, satisfying meal that comes together faster than you think.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings
Ingredients
- 1 lb beef sirloin, cut into strips
- 8 oz mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 8 oz egg noodles, cooked
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season beef strips with salt and pepper. In a large skillet, heat olive oil over high heat. Sear beef in batches until browned, about 2-3 minutes. Remove beef and set aside. Searing adds deep flavor, so don't overcrowd the pan.
- In the same skillet, reduce heat to medium. Add butter, onions, and mushrooms. Cook until mushrooms are browned and onions are soft, about 5 minutes. Add garlic cook for 1 minute.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the beef broth. Bring to a simmer and cook until sauce thickens, about 3 minutes.
- Stir in the sour cream and Dijon mustard. Return the beef to the pan and simmer gently for 2-3 minutes until heated through. Do not boil, or the sour cream may curdle.
- Serve immediately over cooked egg noodles, garnished with fresh parsley.
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