Beef Stroganoff is the kind of dinner that feels cozy without requiring hours in the kitchen. Thinly sliced beef is quickly browned, then combined with sautéed mushrooms and onions in a creamy sauce made with beef broth, Worcestershire sauce, Dijon mustard, and sour cream. The result is rich and savory with just enough tang to keep the sauce from feeling heavy.
This version works well for a weeknight family dinner because the ingredients are straightforward and the cooking happens in one skillet. Serve it over egg noodles so they can catch all that creamy sauce, or use mashed potatoes, rice, or another favorite side. The key is to avoid overcooking the beef and to stir in the sour cream gently at the end.
Quick Recipe Snapshot
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 |
| Course | Dinner |
| Cooking Method | Stovetop / One-Skillet |
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Why You’ll Want to Make This
- Ready in about 40 minutes for an easy weeknight meal.
- Tender beef and creamy mushroom sauce make a satisfying combination.
- Uses familiar ingredients that are easy to find.
- Everything comes together in one large skillet.
- The sauce is especially good over egg noodles.
- Leftovers can be refrigerated and reheated for another meal.
Ingredients
For the Beef
- 1 1/2 pounds (680 g) beef sirloin, thinly sliced against the grain
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
For the Stroganoff
- 2 tablespoons unsalted butter
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 ml) low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 tablespoon all-purpose flour
- 3/4 cup (180 g) full-fat sour cream
- 1 tablespoon chopped fresh parsley
For Serving
- 12 ounces (340 g) wide egg noodles
- Salt, for the pasta water
Ingredient Notes
Beef: Sirloin is a good choice because it cooks quickly. Slice it thinly against the grain so the finished beef is easier to chew. Tenderloin can also be used, although it is more expensive.
Mushrooms: Cremini mushrooms give the sauce a deeper mushroom flavor, while white button mushrooms work perfectly well.
Sour cream: Full-fat sour cream gives the sauce a smooth, creamy texture. Avoid boiling the sauce after adding it because high heat can cause sour cream to separate.
Beef broth: Low-sodium broth gives you more control over the final salt level.
Dijon mustard: You won’t get a strongly mustardy sauce. It adds a small amount of sharpness that balances the richness.
Worcestershire sauce: A little adds savory depth to the beef sauce.
Flour: Flour is used twice: a small amount coats the beef, while another tablespoon helps thicken the sauce.
How to Make Beef Stroganoff
1. Slice and Season the Beef
Pat the beef dry with paper towels. Slice it thinly against the grain, then season with the salt and black pepper.
Toss the beef with 2 tablespoons of flour, shaking off any excess.
2. Boil the Egg Noodles
Bring a large pot of salted water to a boil.
Cook the egg noodles according to the package directions until just tender. Drain them and set aside.
You can do this while the beef and sauce are cooking to save time.
3. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in a single layer. If your skillet is crowded, cook the beef in two batches.
Cook for about 1–2 minutes per side, just until browned on the outside. The beef does not need to be completely cooked through at this stage.
Transfer the beef to a plate.
Tip: Don’t keep stirring the beef. Let it sit against the hot skillet long enough to develop a browned surface.
4. Cook the Mushrooms and Onion
Reduce the heat to medium and add the butter.
Add the sliced mushrooms and onion. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and started to brown and the onion has softened.
Add the minced garlic and cook for another 30 seconds.
5. Build the Sauce
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir for about 30 seconds.
Slowly pour in the beef broth while stirring so the flour dissolves smoothly.
Add the Worcestershire sauce, Dijon mustard, and paprika.
Bring the mixture to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Finish the Stroganoff
Reduce the heat to low.
Return the browned beef and any juices from the plate to the skillet. Simmer gently for about 2–3 minutes, just until the beef is cooked to your preferred doneness.
Turn off the heat.
Stir in the sour cream until the sauce is smooth and creamy.
Taste and adjust the salt and black pepper if needed.
7. Serve
Spoon the creamy beef and mushroom sauce over the cooked egg noodles.
Finish with chopped fresh parsley and serve immediately.
Recipe Tips
Slice the beef against the grain.
Look for the long muscle fibers in the meat and cut across them rather than along them.
Dry the beef before seasoning.
Excess moisture can make it harder to brown the meat properly.
Don’t overcrowd the skillet.
Too much beef at once can cause it to steam instead of brown.
Don’t overcook the beef.
It only needs a short final simmer after browning.
Let the mushrooms brown.
Give them enough time to release their moisture before adding the broth. This gives the sauce more mushroom flavor.
Add sour cream at the end.
Keep the heat low or turn it off before adding the sour cream to help prevent curdling.
Make the sauce thinner if needed.
If it becomes thicker than you like, stir in a small splash of beef broth.
Serve immediately.
The sauce naturally thickens as it sits, so Beef Stroganoff is best served while warm and creamy.
Variations & Substitutions
Use Another Cut of Beef
Thinly sliced tenderloin, ribeye, or another tender quick-cooking beef cut can replace sirloin.
Make It With Ground Beef
Replace the sliced beef with 1 1/2 pounds ground beef. Brown it thoroughly, drain excess fat if necessary, and continue with the mushroom and sauce steps.
Add More Vegetables
Sliced bell peppers or spinach can be added for a different version. Add spinach during the final few minutes so it has time to wilt.
Use Greek Yogurt
Plain full-fat Greek yogurt can replace sour cream, although the flavor will be slightly different. Stir it in off the heat.
Gluten-Free Version
Use a gluten-free flour blend in place of all-purpose flour and choose gluten-free Worcestershire sauce and egg noodles.
Dairy-Free Version
Use dairy-free butter and a suitable dairy-free sour cream alternative.
What to Serve With Beef Stroganoff
- Egg noodles: The classic choice and excellent for catching the creamy sauce.
- Mashed potatoes: Soft potatoes work especially well with the mushroom gravy-like sauce.
- Steamed rice: A simple alternative when you don’t have egg noodles.
- Roasted green beans: Their crisp edges add some contrast to the creamy dish.
- Simple green salad: A fresh salad balances the richness of the meal.
- Crusty bread: Useful for scooping up any sauce left on the plate.
Make-Ahead, Storage & Reheating
Make ahead:
The mushroom sauce can be prepared a few hours ahead and refrigerated. When ready to serve, gently reheat it and add the beef near the end.
Refrigerator:
Store leftover Beef Stroganoff in an airtight container for up to 3 days. Keep the noodles separate when possible because they can absorb some of the sauce.
Freezing:
The cooked beef and mushroom sauce can be frozen, but the sour cream-based sauce may change texture slightly after thawing. For the best texture, freeze the sauce before adding the sour cream.
Reheating:
Reheat gently in a skillet over low to medium-low heat, adding a splash of beef broth if the sauce has thickened. Avoid bringing the sauce to a hard boil.
Noodles:
If possible, cook fresh noodles when serving leftovers. If reheating already-cooked noodles, add them to the warm sauce briefly rather than cooking them for a long time.
Beef Stroganoff
Cuisine: Russian-Inspired / AmericanDifficulty: Easy4
servings15
minutes25
minutes480
kcal40
minutesTender beef and mushrooms in a rich, creamy sour cream sauce, served over egg noodles — a cozy one-skillet dinner ready in 40 minutes.
Ingredients
1½ pounds beef sirloin, thinly sliced against the grain
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini or white mushrooms, sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon all-purpose flour
¾ cup full-fat sour cream
1 tablespoon chopped fresh parsley
12 ounces wide egg noodles
Salt, for the pasta water
Directions
- Pat the beef dry, slice thinly against the grain, and season with salt and black pepper. Toss with 2 tablespoons flour, shaking off excess.
- Boil the egg noodles in salted water according to package directions until tender. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, 1-2 minutes per side, then transfer to a plate.
- Reduce heat to medium, add butter, then cook mushrooms and onion for 6-8 minutes until browned and softened. Add garlic and cook 30 seconds.
- Sprinkle 1 tablespoon flour over the mushroom mixture, stir, then slowly add beef broth. Stir in Worcestershire sauce, Dijon mustard, and paprika. Simmer 4-5 minutes until slightly thickened.
- Reduce heat to low, return the beef to the skillet, and simmer 2-3 minutes. Turn off heat and stir in sour cream until smooth and creamy.
- Spoon over egg noodles, finish with fresh parsley, and serve immediately.
FAQs
Can I use ground beef instead of steak?
Yes. Ground beef makes a quicker and more budget-friendly version. Brown 1 1/2 pounds of ground beef thoroughly, then continue with the mushrooms and sauce.
What is the best beef for Beef Stroganoff?
Thinly sliced sirloin works well because it is tender enough for quick cooking and is generally easier to find than premium cuts. Tenderloin or ribeye can also be used.
Why is my Beef Stroganoff tough?
The beef may have been sliced with the grain or cooked for too long. Slice it against the grain and brown it quickly. The final simmer should also be brief.
Can I make Beef Stroganoff without mushrooms?
Yes. You can leave them out, although mushrooms provide much of the traditional savory flavor. You can add extra onion or another vegetable instead.
Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat plain Greek yogurt and stir it in after removing the skillet from the heat. Avoid boiling the sauce afterward.
Can I make Beef Stroganoff ahead of time?
Yes. Prepare the sauce ahead and refrigerate it. Reheat gently and add the sour cream at the end if you want the smoothest texture.
Can I freeze Beef Stroganoff?
You can freeze it, but sour cream sauces may separate slightly after thawing. For better results, freeze the beef and mushroom sauce before adding the sour cream.
What can I serve with Beef Stroganoff besides noodles?
Mashed potatoes, rice, crusty bread, roasted vegetables, and a simple green salad all work well.
