Creamy Beef and Mushroom Stroganoff

Why You’ll Love This Recipe

• Rich and creamy sauce
• Tender beef and flavorful mushrooms
• Classic comfort food favorite
• Easy enough for weeknight dinners
• Ready in about an hour
• Perfect served over noodles, rice, or potatoes
• Family-friendly meal
• Great for leftovers

Ingredients

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

For the Stroganoff

• 1½ pounds sirloin steak or beef stew meat, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 16 ounces cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup sour cream

For Serving

• 12 ounces egg noodles, cooked
• Fresh parsley, chopped

Directions

1. Cook the egg noodles according to package directions and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the beef in batches and sear until browned on all sides.
4. Transfer the beef to a plate.
5. Add the remaining olive oil and butter to the skillet.
6. Add the onion and cook for 4–5 minutes until softened.
7. Stir in the mushrooms and cook for 7–8 minutes until browned and tender.
8. Add the garlic and cook for 30 seconds until fragrant.
9. Sprinkle the flour over the vegetables and stir for 1 minute.
10. Gradually pour in the beef broth while stirring constantly.
11. Add the Worcestershire sauce, Dijon mustard, salt, and black pepper.
12. Return the beef to the skillet.
13. Reduce the heat and simmer for 15–20 minutes until the beef is tender and the sauce thickens.
14. Remove the skillet from the heat.
15. Stir in the sour cream until smooth and fully incorporated.
16. Serve the stroganoff over cooked egg noodles.
17. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Ground Beef Stroganoff: Replace sliced beef with ground beef for a budget-friendly option.
• Cream Cheese Stroganoff: Add cream cheese for an extra-rich sauce.
• Garlic Lover’s Stroganoff: Double the garlic for more flavor.
• Mushroom Lovers Version: Use a variety of mushrooms such as shiitake, oyster, and cremini.
• Slow Cooker Stroganoff: Cook the beef low and slow for extra tenderness.
• Low-Carb Stroganoff: Serve over cauliflower mash or zucchini noodles.
• Herb Stroganoff: Add fresh thyme or rosemary for added depth.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the stroganoff without the noodles for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over low heat or in the microwave. Add a splash of beef broth if the sauce becomes too thick.

FAQs

What cut of beef is best for stroganoff?

Sirloin, ribeye, tenderloin, or stew meat are all excellent choices.

Why add sour cream at the end?

Adding sour cream after cooking prevents curdling and keeps the sauce smooth.

Can I use ground beef?

Yes. Ground beef makes a quick and economical version of stroganoff.

What mushrooms work best?

Cremini, baby bella, white button, or mixed mushrooms all work well.

Can I make this ahead of time?

Yes. The flavors develop beautifully when made in advance.

What can I serve instead of egg noodles?

Rice, mashed potatoes, cauliflower mash, or pasta are great alternatives.

How do I thicken the sauce?

Allow it to simmer longer or add a small slurry of flour and broth.

Can I use Greek yogurt instead of sour cream?

Yes. Greek yogurt can be substituted for a lighter option.

Why is my beef tough?

Overcooking lean cuts or undercooking tougher cuts can affect tenderness. Choose the appropriate cut and cooking method.

Can I freeze stroganoff?

Yes. For best results, freeze before adding the noodles.

Conclusion

Creamy Beef and Mushroom Stroganoff is a comforting classic that combines tender beef, earthy mushrooms, and a rich, velvety sauce into one unforgettable meal. Whether served over egg noodles, rice, or mashed potatoes, this hearty dish delivers warmth and satisfaction in every bite. Easy to prepare and packed with flavor, it’s a timeless recipe that deserves a place in your regular dinner rotation.

Creamy Beef and Mushroom Stroganoff

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Creamy Beef and Mushroom Stroganoff is a classic comfort food dish featuring tender beef, savory mushrooms, and a rich sour cream sauce. Served over egg noodles, this hearty meal delivers deep flavor and satisfying texture in every bite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian
• Diet: Halal

Ingredients

• 1½ pounds sirloin steak or beef stew meat, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 16 ounces cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup sour cream
• 12 ounces egg noodles, cooked
• Fresh parsley, chopped

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Instructions

1. Cook the egg noodles according to package directions and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the beef in batches and sear until browned on all sides.
4. Transfer the beef to a plate.
5. Add the remaining olive oil and butter to the skillet.
6. Add the onion and cook for 4–5 minutes until softened.
7. Stir in the mushrooms and cook for 7–8 minutes until browned and tender.
8. Add the garlic and cook for 30 seconds until fragrant.
9. Sprinkle the flour over the vegetables and stir for 1 minute.
10. Gradually pour in the beef broth while stirring constantly.
11. Add the Worcestershire sauce, Dijon mustard, salt, and black pepper.
12. Return the beef to the skillet.
13. Reduce the heat and simmer for 15–20 minutes until the beef is tender and the sauce thickens.
14. Remove the skillet from the heat.
15. Stir in the sour cream until smooth and fully incorporated.
16. Serve the stroganoff over cooked egg noodles.
17. Garnish with fresh parsley before serving.

Notes

• Add the sour cream after removing the pan from the heat to prevent curdling.
• Cremini, baby bella, shiitake, or mixed mushrooms all work well.
• Ground beef can be substituted for a quicker, budget-friendly version.
• Greek yogurt can replace sour cream for a lighter alternative.
• Freeze the stroganoff without the noodles for best results.
• Serve over egg noodles, rice, mashed potatoes, or cauliflower mash.

Nutrition

• Serving Size: 1 serving
• Calories: 540 kcal
• Sugar: 4 g
• Sodium: 760 mg
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 37 g
• Cholesterol: 115 mg