Creamy Beef Stroganoff


Creamy Beef Stroganoff


Indulge in the richness of this Creamy Beef Stroganoff Recipe, featuring tender strips of steak immersed in a luscious and savory mushroom gravy sauce. The best part? It’s ready in under 30 minutes!

The Story of Creamy Beef Stroganoff:

Creamy Beef Stroganoff tells a culinary tale of indulgence, where succulent beef meets a velvety mushroom and onion sauce, creating a dish that has stood the test of time. This classic recipe, believed to have originated in Russia, has evolved into a global favorite, celebrated for its exquisite balance of flavors and the luxurious creaminess that envelops each savory bite.

Why You Should Make this recipe:

  • Elegance in Simplicity: Experience elegance in simplicity with Creamy Beef Stroganoff, a dish that transforms basic ingredients into a sophisticated and flavorful masterpiece.
  • Creamy Mushroom Magic: Delight in the magic of a creamy mushroom and onion sauce that perfectly complements the tender beef, creating a luxurious dining experience.
  • Family-Friendly Favorite: Make it a family-friendly favorite by serving this delectable dish over noodles, rice, or mashed potatoes for a comforting and satisfying meal.

How to Serve:

Serving Creamy Beef Stroganoff is a delightful and elegant process:

  1. Sear the Beef: Sauté thinly sliced beef until browned, ensuring it’s cooked to perfection for a juicy and tender texture.
  2. Create the Sauce: In the same pan, craft a velvety sauce by sautéing mushrooms and onions, then adding broth, mustard, and sour cream for a rich and creamy finish.
  3. Combine and Serve: Gently fold the seared beef back into the luscious sauce, allowing the flavors to meld. Serve over a bed of egg noodles, rice, or mashed potatoes for a complete and satisfying dish.

What Goes Well With this recipe:

Beef Stroganoff pairs beautifully with complementary additions:

  • Egg Noodles: Serve over a bed of egg noodles for a classic and traditional pairing that allows the creamy sauce to shine.
  • Mashed Potatoes: Indulge in comfort by serving over creamy mashed potatoes, creating a luxurious and satisfying combination.
  • Steamed Vegetables: Enjoy with a side of steamed vegetables for a fresh and vibrant contrast to the rich flavors of the stroganoff.

Storage Info:

If there are any leftovers, here’s how to keep the richness of Creamy Beef Stroganoff:

  1. Cool Down: Allow the stroganoff to cool to room temperature before storing any remaining portions.
  2. Refrigerate: Store in an airtight container in the refrigerator for up to a few days.
  3. Reheat (Optional): Gently reheat on the stovetop or in the microwave until warmed through before serving again.

Tips and Notes:

  • Beef Selection: Opt for a tender cut of beef, such as sirloin or tenderloin, and slice it thinly for a quick and even cook.
  • Mushroom Varieties: Experiment with different mushroom varieties, such as cremini or shiitake, to add depth and complexity to the sauce.
  • Adjust Sour Cream: Customize the creaminess by adjusting the amount of sour cream to suit your preference for a richer or lighter sauce.

“Savor the decadence of Creamy Beef Stroganoff, where each forkful is a journey into the timeless allure of a dish that seamlessly combines elegance and homely comfort.”

Creamy Beef Stroganoff

"Savor decadence with Creamy Beef Stroganoff. Each forkful blends timeless allure, seamlessly combining elegance and comfort."


  • 1 ½ lbs. Boneless beef sirloin steak pounded thin and cut into strips
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 yellow onion sliced
  • 8 oz. white button mushrooms sliced
  • 2 tsp garlic powder
  • 3 tbsp all-purpose flour
  • 1 tsp paprika
  • 1/4 cup dry sherry (or extra beef broth)
  • 2 cups low sodium beef broth
  • 1/3 cup sour cream
  • Freshly chopped parsley


  • Season beef sirloin steak strips with salt and pepper.
  • Heat a large skillet over high heat and add 1 tbsp of olive oil.
  • Sear half of the steak strips for 30 seconds on each side, then promptly remove them from the skillet. Repeat with the remaining olive oil and steak strips.
  • Add 2 tbsp of butter to the empty skillet and add in the onions. Cook for 1 minute, then add in the mushrooms. Cook until tender, about 5 minutes.
  • Stir in garlic powder, flour, and paprika, stirring until thickened, approximately 1 minute.
  • Splash in the dry sherry, scraping off any browned bits on the bottom of the pan, and cook until the liquid is evaporated.
  • Gradually stir in the beef broth, then whisk in the sour cream and stir until combined and the sauce begins to thicken.
  • Add the seared steak strips and any plate juices back to the skillet and remove from heat.
  • Garnish with freshly chopped parsley and serve over hot cooked egg noodles. Enjoy!


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