Beef Stroganoff

Beef stroganoff is the definition of a cozy comfort food dinner, and honestly it is one of those meals that sounds way fancier than it actually is to make. Tender beef, earthy mushrooms, a creamy tangy sauce, and buttery egg noodles — it’s the kind of dinner that makes everyone at the table go quiet because they’re too busy eating to talk.

I started making this on cold weeknights when I needed something hearty and satisfying without spending hours in the kitchen. It comes together in about 35 minutes and the whole family loves it. (some links here are affiliate links, which just means I earn a small commission at no extra cost to you)

The Secret to Great Stroganoff

Two things make or break a beef stroganoff. First, you’ve got to sear the beef over high heat in batches so it actually gets that golden crust instead of steaming. Second, you add the sour cream off the heat at the very end so it stays silky and doesn’t curdle. Those two steps are everything.

A good Dutch oven is my number one tool for this recipe. It holds heat evenly, sears beautifully, and goes from stovetop to table looking amazing. Totally worth having in your kitchen arsenal if you don’t already.

Choosing Your Beef

Sirloin is my go-to for stroganoff because it’s tender enough to cook quickly and has great flavor. You can also use ribeye if you want to go extra luxurious, or even tenderloin for a really special occasion. Whatever you choose, slice it thin and against the grain so it stays tender when it hits that hot pan.

For the mushrooms, cremini are my favorite but you can absolutely mix in some shiitake or even portobello for a deeper, meatier flavor. Don’t skip them — mushrooms add so much to the sauce.

Beef Stroganoff

Tender strips of beef and earthy mushrooms smothered in a rich, creamy sour cream sauce served over egg noodles.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: dinner

Cuisine: American, russian

Ingredients Method Notes

Ingredients

  

• 1.5 lbs beef sirloin thinly sliced
• 8 oz cremini mushrooms sliced
• 1 yellow onion diced
• 3 cloves garlic minced
• 2 cups beef broth
• 1 cup sour cream room temperature
• 2 tbsp flour
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 12 oz egg noodles cooked
• salt and pepper to taste

Method

 

1. Season beef strips with salt and pepper. Heat butter in a large Dutch oven or skillet over high heat. Sear beef in batches until browned, about 2 minutes per side. Remove and set aside.
2. In the same pot, saute onion over medium heat for 3 minutes. Add garlic and mushrooms and cook until mushrooms are golden, about 5 minutes.
3. Sprinkle flour over vegetables and stir to coat. Pour in beef broth and Worcestershire sauce, scraping up any browned bits. Bring to a simmer.
4. Return beef to the pot. Simmer for 10 minutes until sauce thickens. Remove from heat and stir in sour cream.
5. Serve over cooked egg noodles and garnish with fresh parsley.

Notes

Do not boil after adding sour cream or it will curdle. Room temperature sour cream blends in more smoothly.

Serving Ideas

Egg noodles are classic and I love them, but this stroganoff is also incredible over mashed potatoes or even rice if that’s what you have on hand. A simple green salad on the side is all you need to round out the meal. Leftovers reheat really well the next day — just add a splash of broth to loosen the sauce up a bit.

If you make this one, please let me know how it goes! It’s one of those recipes that I come back to again and again, especially when the weather gets cold and I just need something warm and good.

xo, Pam