Name: Beef and Mushroom Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Russian-American
Ingredients: 1 lb beef sirloin or flank steak, thinly sliced; 8 oz mushrooms (cremini or white), sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups beef broth; 3/4 cup sour cream; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 tbsp all-purpose flour; 2 tbsp olive oil or butter; Salt, to taste; Black pepper, to taste; Fresh parsley for garnish (optional); Cooked egg noodles, rice, or mashed potatoes (for serving)

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Why You’ll Love This Recipe

Beef and Mushroom Stroganoff is the ultimate comfort dish: it’s creamy, full of flavor, and comes together in under an hour. The seared beef pairs beautifully with the umami of mushrooms, and the sauce is velvety and rich without being heavy. It’s also a flexible recipe—you can make it with different cuts of beef or keep it budget-friendly with ground meat. It’s a satisfying, one-pan dinner that never goes out of style.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef sirloin or flank steak, thinly sliced
Mushrooms (cremini or white), sliced
Onion, chopped
Garlic, minced
Beef broth
Sour cream
Dijon mustard
Worcestershire sauce
All-purpose flour
Olive oil or butter
Salt
Black pepper
Fresh parsley (optional, for garnish)
Egg noodles, rice, or mashed potatoes (for serving)

Directions

Season sliced beef with salt and pepper. In a large skillet, heat olive oil or butter over medium-high heat.
Sear the beef in batches for 1–2 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, add a bit more oil if needed, then sauté the onions and mushrooms until soft and golden, about 5–7 minutes.
Add garlic and cook for another minute.
Sprinkle flour over the mushrooms and stir to coat. Cook for 1–2 minutes to eliminate raw flour taste.
Slowly add beef broth while stirring, scraping up any browned bits from the pan.
Stir in Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until the sauce begins to thicken.
Reduce heat to low and stir in sour cream. Do not boil after adding sour cream to prevent curdling.
Return the beef to the skillet and heat through, simmering gently for 5 minutes.
Taste and adjust seasoning. Serve hot over noodles, rice, or mashed potatoes and garnish with parsley if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: about 45 minutes

Variations

Ground Beef Version: Substitute sliced beef with ground beef for a budget-friendly and quicker option.
No Dairy: Use dairy-free sour cream and butter alternatives for a lactose-free version.
Add Veggies: Add spinach or peas during the final simmer for extra nutrition and color.
Use Wine: Deglaze the pan with a splash of dry white wine before adding broth for more depth.
Low-Carb: Serve over cauliflower rice or zucchini noodles instead of pasta or potatoes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat. Add a splash of broth or water if needed to loosen the sauce.
Avoid microwaving for too long, as the sour cream sauce can separate. This dish is best enjoyed fresh but can also be frozen (without noodles) for up to 2 months.

FAQs

What’s the best cut of beef for stroganoff?

Sirloin, flank steak, or tenderloin are ideal because they cook quickly and stay tender. Avoid tough cuts unless slow-cooking.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works as a tangy substitute, though it may slightly alter the texture of the sauce.

Can I make it ahead of time?

You can make the sauce and beef ahead, then reheat gently before serving. Add sour cream during reheating to keep it smooth.

Can I freeze beef stroganoff?

Yes, freeze the beef and sauce without noodles. Thaw overnight and reheat gently to maintain the creamy consistency.

What mushrooms are best?

Cremini, white button, or baby bella mushrooms work well. You can also use a mix for added depth.

Do I need to use flour?

Flour helps thicken the sauce, but you can use cornstarch or omit it for a thinner sauce.

What can I use instead of Dijon mustard?

A little yellow mustard or horseradish can work as a substitute, or you can leave it out if preferred.

Can I make this in a slow cooker?

Yes, brown the beef and mushrooms first, then transfer to a slow cooker. Add broth and cook on low for 4–6 hours. Stir in sour cream at the end.

What should I serve with stroganoff?

Egg noodles are traditional, but rice, mashed potatoes, or crusty bread are also great options.

Is this dish kid-friendly?

Yes, it’s mild and creamy. You can reduce or omit mustard and Worcestershire for very sensitive palates.

Conclusion

Beef and Mushroom Stroganoff is a warm, comforting dish that brings classic flavor to your dinner table. With tender beef, rich mushrooms, and a creamy, savory sauce, it’s a timeless favorite that’s both hearty and easy to prepare. Whether served over noodles or mashed potatoes, it’s a satisfying meal that’s sure to become a regular in your rotation.

Beef and Mushroom Stroganoff

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Beef and Mushroom Stroganoff is a comforting classic featuring tender beef strips and mushrooms simmered in a creamy sour cream sauce. Served over noodles, rice, or mashed potatoes, it’s a hearty and satisfying meal perfect for any night of the week.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Russian-American
Diet: Low Lactose

Instructions

Season sliced beef with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat.
Sear the beef in batches for 1–2 minutes per side until browned. Remove from skillet and set aside.
In the same skillet, add more oil if needed and sauté the onions and mushrooms for 5–7 minutes until soft and golden.
Add garlic and cook for another minute.
Sprinkle flour over the mushroom mixture, stir to coat, and cook for 1–2 minutes.
Gradually add beef broth while stirring, scraping up any browned bits from the bottom of the pan.
Stir in Worcestershire sauce and Dijon mustard. Simmer for 3–4 minutes until the sauce begins to thicken.
Reduce heat to low and stir in the sour cream. Do not boil after adding sour cream.
Return the beef to the skillet and simmer gently for 5 minutes until heated through.
Serve hot over noodles, rice, or mashed potatoes. Garnish with parsley if desired.

Notes

For a quicker version, use ground beef instead of sliced steak.
Do not boil the sauce after adding sour cream to prevent curdling.
Deglaze the pan with white wine for added depth of flavor.
Substitute Greek yogurt for sour cream for a lighter option.
Can be made ahead and reheated gently; add a splash of broth if needed.

Nutrition

Serving Size: 1 serving (without noodles)
Calories: 420
Sugar: 4g
Sodium: 690mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg