- Prepare the Ingredients
Slice the 1.5 lb beef sirloin into thin, ¼-inch strips against the grain. In a bowl, toss the beef with 2 tbsp all-purpose flour, 1 tsp kosher salt, and ½ tsp black pepper until evenly coated. Dice 1 large yellow onion, slice 12 oz of cremini mushrooms, mince 3 cloves of garlic, and chop ¼ cup of fresh parsley. Measure out 1.5 cups beef broth, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, and ¾ cup sour cream.
- Sear the Beef
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the floured beef strips in a single layer. Sear for about 1-2 minutes per side until deeply browned but not cooked through. Transfer the seared beef to a clean plate. This step builds the foundational flavor for your stroganoff.
- Cook the Mushrooms & Onions
In the same pot, melt 3 tbsp butter with the remaining 1 tbsp olive oil over medium heat. Add the diced onion and sliced mushrooms. Cook, stirring occasionally, for 8-10 minutes until the onions are soft and the mushrooms have released their liquid and turned a deep golden brown. Add the minced garlic and cook for 1 more minute until fragrant.
- Build the Sauce
Sprinkle 1 more tablespoon of flour over the mushroom mixture. Cook, stirring constantly, for 1 full minute to eliminate the raw flour taste. Slowly pour in the 1.5 cups of beef broth while scraping up any browned bits from the bottom of the pan. Whisk in the 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce. Bring to a simmer and let it thicken for 2-3 minutes.
- Finish & Serve
Reduce the heat to low. Return the seared beef and any accumulated juices to the pot. Stir to combine and warm through for 2-3 minutes—do not boil. Remove the pot from the heat. Stir in the ¾ cup of sour cream until the sauce is creamy and uniform. Taste and adjust seasoning with salt and pepper. Serve immediately over cooked egg noodles, garnished generously with the chopped fresh parsley.
- Calories:580 kcal
- Protein:42 g
- Carbohydrates:38 g
- Sugar:6 g
- Salt:1.1 g
- Energy:2420 kJ
- Fat:28 g
There are nights when nothing but a truly great beef stroganoff recipe will do. You know the feeling—the craving for something that wraps you in comfort, with tender meat and a sauce that clings to noodles in the most luxuriously silky way. That’s exactly what this version delivers. It’s the kind of classic comfort food that’s perfect for a weeknight yet feels special enough for company.
What is a Beef Stroganoff Recipe, Really?
While this dish feels quintessentially Midwestern, its story starts in 19th-century Russia, created for a Count Stroganov. Over oceans and decades, it transformed, embracing sour cream and egg noodles to become the beloved American staple it is today. The essence, however, remains: luxurious, satisfying, and deeply soul-warming.
The Special Sauce (Literally)
So, what makes this specific dish of creamy beef and mushrooms stand out? First, the texture. This isn’t a thin, runny gravy. It’s a luscious, velvety blanket that coats each piece of beef and mushroom with a gentle richness. The flavor profile is complex, thanks to the deep caramelization of the mushrooms and the subtle, earthy funk of Dijon mustard. It’s bold and comforting all at once.
A Non-Negotiable Pro-Tip
Here’s the one thing you must do to guarantee success: don’t rush the flour. When you sprinkle it over the mushrooms and onions, let it cook for a good minute, stirring constantly, until it smells slightly nutty and looks like wet sand. This cooks out the raw flour taste and is the secret to a sauce that thickens beautifully without any gloopiness. I learned this the hard way after one too many pasty sauces!
Serving & Pairing Beyond the Basics
Yes, egg noodles are the classic. But for a lighter twist, try spooning this stroganoff over a heap of creamy mashed cauliflower or wide zucchini noodles. A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. For drinks, a medium-bodied red wine like a Pinot Noir or even a dry cider works wonders. Check out Serious Eats for more fantastic pairing ideas.
Variations for Every Cook
This recipe is wonderfully adaptable. For a lighter touch, use full-fat Greek yogurt instead of sour cream, adding it off the heat. No beef broth? Chicken or vegetable broth works in a pinch. To make it gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free blend. The goal is to keep that creamy, savory heart of the dish intact.
Make-Ahead & Storage Smarts
This dish is a meal-prep hero. You can cook the beef and mushroom base up to two days ahead. Store it in the fridge, then gently reheat and stir in the sour cream just before serving. Leftovers keep for 3-4 days in an airtight container. Reheat slowly on the stove with a splash of broth to loosen the sauce.
Your Beef Stroganoff Questions, Answered
Can I use a different cut of beef? Absolutely. While sirloin is great for quick cooking, chuck roast, cut into cubes and simmered until tender, creates a wonderfully rich, slow-cooked version.
My sauce broke! Can I fix it? Don’t panic. Remove it from the heat and whisk in a tablespoon of cold sour cream or broth until it smooths back out. Gentle heat is key.
Is there a way to make it dairy-free? For sure. Use a rich, unsweetened cashew cream or a high-quality vegan sour cream alternative at the very end.
I hope this guide gives you the confidence to make this iconic comfort food your own. It’s a recipe that rewards a little patience and delivers immense flavor. Once you nail this beef stroganoff recipe, it’ll become a regular in your rotation. Now, go grab your skillet—dinner is waiting. I’d love to hear how yours turns out in the comments!
