When I crave a rich and satisfying comfort meal, I always turn to this classic Beef Stroganoff. Tender strips of beef are simmered in a creamy mushroom and sour cream sauce, then served over warm egg noodles. I love how this dish brings together simple ingredients to create something deeply flavorful and comforting, perfect for a cozy family dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
1 tablespoon flour
1 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2/3 cup sour cream
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
12 oz egg noodles
Directions
I start by cooking the egg noodles according to the package instructions, then I drain them and set them aside.
Next, I heat 1 tablespoon of olive oil in a large skillet over medium-high heat. I sear the beef strips in batches for about 1–2 minutes per side until browned but still tender. I remove the beef from the skillet and set it aside.
In the same skillet, I add the remaining olive oil and butter. I sauté the chopped onion for 3–4 minutes until softened. Then I add the sliced mushrooms and cook them for 5–7 minutes until they release their moisture and turn golden. I stir in the minced garlic and cook for about 30 seconds.
I sprinkle the flour over the mushroom mixture and stir well to combine, cooking it for about 1 minute to remove the raw flour taste.
Gradually, I pour in the beef broth while stirring constantly to create a smooth sauce. I add the Dijon mustard and Worcestershire sauce, then let the mixture simmer for 3–4 minutes until slightly thickened.
I reduce the heat to low and stir in the sour cream until fully incorporated. I make sure not to let it boil to prevent curdling.
Finally, I return the cooked beef and any juices back to the skillet and gently simmer everything for 2–3 minutes until heated through. I season with salt and black pepper to taste.
I serve the beef stroganoff over warm egg noodles and garnish with freshly chopped parsley.
Servings and timing
This recipe makes 4 servings, which I find perfect for a family dinner.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Each serving contains approximately 520 kcal.
Variations
When I want to switch things up, I sometimes use ground beef instead of sliced sirloin for a more budget-friendly option.
For a lighter version, I replace part of the sour cream with Greek yogurt while keeping the creamy texture.
If I want to add more vegetables, I stir in spinach or peas near the end of cooking.
When I prefer a deeper flavor, I add a splash of dry white wine before adding the beef broth and let it reduce slightly.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I do so gently over low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much.
If I use a microwave, I heat it in short intervals, stirring in between to maintain a smooth and creamy texture.
I do not recommend freezing this dish because the sour cream sauce can separate once thawed.
FAQs
Can I use a different cut of beef?
I often use sirloin or tenderloin for tenderness, but I can also use ribeye or even flank steak if I slice it thinly against the grain.
How do I keep the beef tender?
I make sure not to overcook the beef during the searing step. I cook it quickly over high heat and let it finish warming in the sauce.
Can I make this ahead of time?
I can prepare the sauce and beef ahead of time, but I prefer cooking the noodles fresh before serving for the best texture.
What can I serve instead of egg noodles?
I sometimes serve it over rice, mashed potatoes, or even cauliflower mash when I want a lower-carb option.
Why did my sauce curdle?
If my sauce curdles, it is usually because the heat was too high after adding the sour cream. I always reduce the heat to low and avoid boiling to keep the sauce smooth.
Conclusion
I find this classic Beef Stroganoff to be the ultimate comfort food. The creamy mushroom sauce, tender beef, and warm egg noodles create a rich and satisfying meal that I am always proud to serve. Whether I am making it for a weeknight dinner or a special gathering, this recipe never fails to deliver comforting, homestyle flavor.
📖 Recipe:
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Beef Stroganoff
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting classic Beef Stroganoff made with tender strips of beef simmered in a creamy mushroom and sour cream sauce, served over warm egg noodles for a satisfying family dinner.
Ingredients
1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2/3 cup sour cream
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
12 oz egg noodles
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the beef strips in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.
- Add the remaining olive oil and butter to the same skillet. Sauté the chopped onion for 3–4 minutes until softened.
- Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and turn golden. Stir in the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flour taste.
- Gradually pour in the beef broth while stirring constantly to create a smooth sauce. Add the Dijon mustard and Worcestershire sauce. Simmer for 3–4 minutes until slightly thickened.
- Reduce heat to low and stir in the sour cream until fully incorporated. Do not boil.
- Return the cooked beef and juices to the skillet. Simmer gently for 2–3 minutes until heated through. Season with salt and black pepper to taste.
- Serve over warm egg noodles and garnish with freshly chopped parsley.
Notes
For a budget-friendly option, substitute ground beef for sliced sirloin.
Replace part of the sour cream with Greek yogurt for a lighter version.
Add spinach or peas near the end of cooking for extra vegetables.
A splash of dry white wine can be added before the beef broth for deeper flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended as the sauce may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
