Beef stroganoff is the classic, creamy, savory comfort dish that turns tender strips of steak and golden mushrooms into a rich, velvety sauce. Served over buttery egg noodles, it is a hearty dinner that feels both nostalgic and special.
This easy beef stroganoff recipe is made in a single skillet in about 35 minutes. Searing the beef in batches builds deep flavor, while Dijon mustard, Worcestershire sauce, and a splash of beef broth create a savory base for the tangy sour cream finish.
The trick to a smooth, never-curdled sauce is to stir in the sour cream off the heat, a simple step that makes a big difference. Serve it with a green vegetable or a simple salad for a complete meal.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Category: Dinner
Why You’ll Love This Beef Stroganoff
- Tender beef and mushrooms in a creamy, tangy sauce
- Made in one skillet in about 35 minutes
- Rich flavor from a simple sear and deglaze
- Perfect over egg noodles, rice, or mashed potatoes
- A cozy family favorite with leftovers
Ingredients You’ll Need for Beef Stroganoff
- 1 1/2 pounds sirloin or ribeye steak, sliced into thin strips
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 12 ounces cremini mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream, at room temperature
- 12 ounces egg noodles, cooked, and chopped parsley, for serving
How to Make Beef Stroganoff
- Pat the beef dry and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large skillet over high heat and sear half of the beef for 1 to 2 minutes per side until browned, then transfer to a plate. Repeat with the remaining beef.
- Add the remaining oil and 1 tablespoon of the butter to the skillet and cook the mushrooms for 6 to 8 minutes until deeply golden.
- Add the remaining butter and the onion and cook for 4 minutes, then stir in the garlic for 30 seconds.
- Sprinkle in the flour and cook for 1 minute, then slowly whisk in the beef broth, scraping up the browned bits.
- Stir in the Dijon and Worcestershire and simmer for 5 to 6 minutes until the sauce thickens.
- Remove the skillet from the heat, stir in the sour cream, then return the beef and any juices to the pan.
- Serve over egg noodles and garnish with parsley.
Tips for the Best Beef Stroganoff
- Sear the beef in batches over high heat. A crowded pan steams the meat instead of browning it.
- Stir in the sour cream off the heat and use room temperature sour cream to prevent curdling.
- Brown the mushrooms well before adding other ingredients to build deep, savory flavor.
- Slice the steak against the grain into thin strips for the most tender bite.
Variations to Try
- Use ground beef for a budget-friendly version
- Add a splash of dry white wine after the mushrooms
- Stir in a spoonful of tomato paste for a deeper color
- Serve over mashed potatoes or rice instead of noodles
- Finish with fresh dill for a traditional flavor
How to Store It
Store leftover beef stroganoff in an airtight container in the fridge for up to 4 days, keeping noodles separate if possible. Reheat gently on the stove with a splash of broth.
Freeze the sauce and beef (without sour cream) for up to 2 months, then stir in fresh sour cream when reheating.
Frequently Asked Questions
What is the best cut of beef for beef stroganoff?
Sirloin, ribeye, and tenderloin are tender and cook quickly, making them ideal.
How do you keep sour cream from curdling in stroganoff?
Take the pan off the heat, use room temperature sour cream, and stir it in gently.
Can I make beef stroganoff without mushrooms?
Yes. Skip them or replace with extra onion, though mushrooms add classic flavor.
What do you serve with beef stroganoff?
Egg noodles are traditional, but rice, mashed potatoes, or crusty bread work too.
Easy Beef Stroganoff
Ingredients
Equipment
Method
- Season the beef and sear it in batches, then set aside.
- Cook the mushrooms until golden, then the onion and garlic.
- Stir in the flour, then whisk in the broth, Dijon, and Worcestershire and simmer until thick.
- Remove from the heat and stir in the sour cream.
- Tip: Off the heat prevents curdling.
- Return the beef to the pan.
- Serve over egg noodles with parsley.
Notes
Slice the beef against the grain.