Name: Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Russian-inspired
Ingredients: 1 lb beef sirloin, thinly sliced; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 2 tablespoons all-purpose flour (optional); 1 cup beef broth; 1 tablespoon Dijon mustard; 1/2 cup sour cream; 2 tablespoons fresh parsley, chopped; salt and pepper, to taste

This Beef Stroganoff is rich, comforting, and made for cozy nights when you need something hearty and soul-satisfying. Tender chunks of seared beef are simmered in a savory, creamy mushroom sauce that feels indulgent but is surprisingly simple to pull together. Whether you’re serving it over egg noodles, mashed potatoes, or rice, it’s the kind of dish that always earns second helpings.

The beauty of this classic Russian-inspired meal is how effortlessly it turns everyday ingredients into something truly comforting. The creaminess of the sauce, the umami depth from the mushrooms, and the slight tang of sour cream all balance beautifully. This is a weeknight winner that also works perfectly for impressing dinner guests without a fuss.

What Kind of Beef Should I Use for Stroganoff?

For the most tender bite, you’ll want to use cuts like sirloin, ribeye, or beef tenderloin. These cuts cook quickly and stay tender, making them ideal for the fast sauté method used in this recipe. Avoid stewing beef or chuck roast unless you’re slow-cooking it for hours, which is a different approach than this quick stovetop version.

Ingredients for the Beef Stroganoff

Beef Sirloin: This lean cut cooks fast and stays tender, which is ideal for stroganoff’s quick cook time.

Cremini or Button Mushrooms: Adds an earthy, meaty flavor that enhances the richness of the sauce.

Yellow Onion: A classic base ingredient that offers sweetness and depth once sautéed.

Garlic: Just a couple of cloves go a long way in deepening the savory base.

Beef Broth: Gives the sauce a rich backbone and ties all the flavors together.

Sour Cream: Adds the signature tangy creaminess that makes stroganoff unmistakable.

Dijon Mustard: Just a touch lifts the flavor and cuts through the richness.

Butter + Olive Oil: For searing the beef and sautéing the vegetables, this combo gives the best flavor and control.

All-Purpose Flour (optional): Helps thicken the sauce slightly if you prefer a more gravy-like consistency.

Fresh Parsley: A final sprinkle brings brightness and color to the dish before serving.

How To Make the Beef Stroganoff

Step 1: Sear the Beef

Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced beef in a single layer and sear until browned on both sides. Remove from the pan and set aside.

Step 2: Sauté the Aromatics

In the same pan, add more butter if needed and sauté the chopped onions until translucent. Toss in the garlic and mushrooms, cooking until they’re soft and browned.

Step 3: Build the Sauce

Sprinkle flour over the mushrooms (if using), stir to coat, and slowly pour in the beef broth. Add the Dijon mustard and stir until the sauce thickens slightly.

Step 4: Return the Beef

Add the seared beef back into the pan and let everything simmer together for about 5 minutes. The sauce will reduce slightly and absorb the flavors of the beef.

Step 5: Add the Creamy Finish

Turn off the heat and stir in the sour cream until smooth. Taste and adjust seasoning with salt and pepper.

Step 6: Garnish and Serve

Sprinkle with freshly chopped parsley and serve hot over egg noodles, rice, or mashed potatoes.

Serving and Storing Beef Stroganoff

Beef Stroganoff is best enjoyed hot off the stove. Pair it with a starch base like buttered egg noodles, rice, or creamy mashed potatoes to soak up all that luscious sauce. A side of crusty bread or a crisp green salad also complements the dish beautifully.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the sour cream from curdling. If the sauce thickens too much, add a splash of beef broth or water to loosen it.

Frequently Asked Questions

Can I use ground beef instead of sirloin?

Yes, ground beef can be used for a budget-friendly and quicker version. Just brown it thoroughly before adding the other ingredients.

Is it necessary to use sour cream?

Sour cream gives the dish its signature tang and creaminess. If you’re looking for a substitute, Greek yogurt or cream cheese can work, though the flavor will change slightly.

Can I freeze Beef Stroganoff?

It’s best to enjoy it fresh or from the fridge. Freezing can cause the sauce to separate because of the sour cream, though it’s safe to eat if thawed and gently reheated.

What mushrooms work best?

Cremini, baby bella, or even white button mushrooms are great. For extra flavor, try adding a few rehydrated porcini mushrooms to the broth.

How can I make it gluten-free?

Use a gluten-free flour or cornstarch to thicken the sauce, and serve it over gluten-free pasta or rice.

Want More Dinner Ideas with Creamy Comfort?

If you’re loving this Beef Stroganoff, here are a few other creamy and cozy dishes worth exploring:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic with egg noodles or get creative with a twist? Did you sneak in a bit of white wine or add extra mushrooms?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and savor every bite.

Find more daily recipes and ideas on my Pinterest – Life with Nina

Beef Stroganoff

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Russian-inspired

Print Recipe

Description

This Beef Stroganoff recipe is the ultimate comfort dish with tender slices of seared beef, earthy mushrooms, and a creamy sour cream sauce, all served over egg noodles or mashed potatoes. It’s a hearty, one-pan meal that’s easy enough for weeknights but rich enough for a dinner party.

Instructions

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add beef in a single layer and sear until browned, about 2-3 minutes per side. Remove and set aside.

2. In the same pan, add remaining butter. Sauté chopped onion until translucent. Add garlic and cook for 30 seconds.

3. Stir in mushrooms and cook until browned and tender, about 5 minutes.

4. Sprinkle flour over mushrooms (if using) and stir to coat evenly.

5. Gradually pour in beef broth while stirring. Add Dijon mustard and simmer until slightly thickened.

6. Return beef to the pan and simmer for 5 minutes to absorb flavors.

7. Remove from heat, stir in sour cream, and season with salt and pepper to taste.

8. Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.