This Ultimate Beef Stroganoff is my idea of pure comfort food. With tender strips of beef simmered in a rich, creamy mushroom sauce and served over buttery noodles or fluffy rice, it’s a dish that always feels both indulgent and homey. Every bite carries the perfect balance of savory depth and velvety smoothness, making it a timeless classic that never goes out of style.
Why You’ll Love This Recipe
I love this Beef Stroganoff because it’s elegant enough for a dinner party yet simple enough for a cozy weeknight meal. The cream sauce is silky and flavorful without being heavy, and the sautéed mushrooms add an earthy touch that complements the beef beautifully. I also appreciate how customizable it is—you can easily swap ingredients to suit your preferences or make it lighter for everyday cooking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Stroganoff:
1 pound beef sirloin or tenderloin, thinly sliced into strips
2 tablespoons olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms (cremini or button), sliced
2 tablespoons all-purpose flour
1 cup beef broth
1 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
For serving:
8 ounces egg noodles, rice, or mashed potatoes
Directions
I start by heating olive oil in a large skillet over medium-high heat. I add the beef strips in batches, searing them quickly on both sides until browned but not overcooked. I remove them from the pan and set them aside.
In the same skillet, I add the onions and cook until soft and translucent. Then I stir in the garlic and cook for another minute until fragrant.
I add the sliced mushrooms and cook until they release their juices and become golden brown.
I sprinkle the flour over the mixture and stir well to coat. This helps thicken the sauce later.
Gradually, I pour in the beef broth while stirring to avoid lumps. Then I add the Dijon mustard and Worcestershire sauce. I let the sauce simmer for a few minutes until it begins to thicken.
I reduce the heat to low and stir in the sour cream until the sauce becomes creamy and smooth.
I return the beef to the skillet, stirring gently to coat it in the sauce. I let everything simmer together for 5–7 minutes until the beef is tender and fully heated through.
I serve the Stroganoff over freshly cooked egg noodles, rice, or mashed potatoes and top it with chopped parsley for a fresh finish.
Servings and Timing
This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Sometimes I like to add a splash of white wine or sherry when sautéing the mushrooms for extra depth. When I’m in the mood for a lighter version, I use Greek yogurt instead of sour cream. For a vegetarian take, I replace the beef with portobello mushrooms or a meat substitute and use vegetable broth instead of beef broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer to do it gently on the stove over low heat, adding a little broth or cream to restore the sauce’s smooth texture. I avoid boiling it, as that can cause the sauce to separate. This dish can also be frozen for up to 2 months, though the texture of the sauce may change slightly once thawed.
FAQs
What cut of beef works best for Stroganoff?
I find that sirloin, tenderloin, or ribeye work best because they stay tender when cooked quickly.
Can I make this ahead of time?
Yes, I often make the sauce in advance and reheat it gently before serving. I cook the noodles fresh so they stay perfect in texture.
How do I prevent the sauce from curdling?
I make sure to lower the heat before adding the sour cream and avoid boiling once it’s in. Stirring constantly helps maintain the smooth consistency.
Can I use ground beef instead?
Absolutely. Ground beef makes a great budget-friendly version. I cook it first, drain any excess fat, and continue with the same steps.
What can I serve with Beef Stroganoff besides noodles?
I love pairing it with mashed potatoes, steamed rice, or even cauliflower mash for a lighter option. A side of roasted vegetables also complements it beautifully.
Conclusion
This Ultimate Beef Stroganoff Recipe is a celebration of comforting flavors and creamy indulgence. I adore how the tender beef mingles with the luscious sauce and hearty mushrooms, creating a meal that feels both nostalgic and satisfying. Whether I’m serving it for a family dinner or a special occasion, it always earns rave reviews. It’s simple, timeless, and endlessly adaptable—a true classic I’ll keep making for years to come.
This Ultimate Beef Stroganoff brings tender strips of beef sautéed with mushrooms and onions, simmered in a rich sour‑cream and mustard sauce, and served over buttered noodles or rice—a creamy, flavorful feast of comfort food.
Ingredients
1 lb beef sirloin or tenderloin, thinly sliced into strips
2 tbsp olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms (cremini or button), sliced
2 tbsp all‑purpose flour
1 cup beef broth
1 cup sour cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For serving: 8 oz egg noodles, rice, or mashed potatoes
Instructions
Heat oil or butter in a large skillet over medium‑high heat. Add beef strips in batches, sear quickly until browned but not overcooked. Remove and set aside.
In the same skillet, add onion and cook until soft and translucent. Add garlic and cook another minute until fragrant.
Add the sliced mushrooms and cook until they release their juices and begin to brown.
Sprinkle the flour over the mixture and stir well to coat — this will help thicken the sauce.
Gradually pour in the beef broth while stirring to avoid lumps. Add Dijon mustard and Worcestershire sauce. Let the sauce simmer a few minutes until it starts to thicken.
Reduce heat to low and stir in the sour cream until the sauce becomes creamy and smooth. Return the beef to the skillet and gently stir to coat in the sauce. Simmer together for 5–7 minutes until the beef is tender and heated through.
Cook the egg noodles, rice or mashed potatoes according to package or preference. Serve the stroganoff over your choice, and garnish with chopped parsley.
Notes
For extra depth, deglaze the skillet with a splash of white wine or sherry after the mushrooms.
For a lighter version, substitute Greek yogurt for some or all of the sour cream.
Vegetarian option: replace beef with browned portobello mushrooms or a meat substitute, and use vegetable broth instead of beef broth.
To keep sauce from separating, reduce heat to low before adding sour cream and avoid boiling vigorously.
