This creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream.
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I first cooked this creamy beef stroganoff on a rainy weeknight when I needed something comforting, fast, and a little fancy without fuss. Thin strips of beef seared until caramelized, sweet onions, garlic, and sautéed mushrooms come together in a glossy, savory sauce finished with a touch of Dijon and sour cream — simple, saucy, and deeply satisfying. If you like robust weeknight dinners with a short ingredient list, you might also enjoy this hearty million-dollar spaghetti casserole as a companion meal idea.
Why you’ll love this dish
There are plenty of reasons this version of beef stroganoff ends up in my rotation: it comes together in under 30–40 minutes, uses inexpensive cuts when sliced thin, and stretches well over pasta, rice, or mashed potatoes. The flavor balance — savory beef stock, a little tang from mustard, and the cooling finish of sour cream — makes it both comforting and bright, so it never tastes heavy despite being creamy.
"A homey, weeknight staple — deep beef flavor, tender mushrooms, and a silky sauce that coats every forkful." — home cook review
This recipe is perfect for quick family dinners, a cozy date night at home, or anytime you want something that reads like restaurant comfort food without fuss.
The cooking process explained
Quick overview before you gather ingredients: sear thinly sliced beef in a hot pan to get a good brown crust, remove it, then soften onions and mushrooms in the same skillet to capture those fond bits. Deglaze with a splash of stock and mustard, then swirl in sour cream at low heat to keep the sauce velvety. Return the beef to finish and thicken gently if needed. That’s the cycle: sear → sauté → deglaze → finish.
What you’ll need
- 1 lb (450 g) beef, thinly sliced (sirloin, flank, or skirt steak are ideal). If frozen, partially thaw for easier slicing across the grain.
- 2 tbsp butter and/or neutral oil (for searing)
- 1 medium onion, thinly sliced
- 2–3 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 cup beef stock (or low-sodium broth)
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 tsp Dijon mustard (adds brightness)
- 1 cup sour cream (full-fat gives best texture)
- 1 tbsp flour or 1 tsp cornstarch (optional, for thicker sauce)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Notes and substitutions: Greek yogurt can replace part of the sour cream for tang (add off-heat to avoid curdling). If you prefer a gluten-free thickener, use cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
(If you’re planning a full comfort-food spread, pairing stroganoff with a baked pasta like this baked spaghetti casserole makes a satisfying combo.)
Step-by-step instructions
- Prep the beef: Pat slices dry and season with salt and pepper. Slice against the grain for tenderness.
- Sear the beef: Heat 1 tbsp butter + 1 tbsp oil in a heavy skillet over medium-high heat. Quickly sear beef in batches 1–2 minutes per side until browned but not fully cooked. Remove and rest on a plate.
- Sauté aromatics: Lower heat to medium. Add remaining butter if needed. Cook onions until translucent, about 4–5 minutes. Add garlic for 30 seconds.
- Cook mushrooms: Add mushrooms and sauté until they lose moisture and start to brown, about 5–6 minutes. Season lightly.
- Deglaze and build sauce: Sprinkle flour (if using) and cook 1 minute. Pour in beef stock and Worcestershire, scraping browned bits. Stir in Dijon. Simmer 2–3 minutes until slightly reduced.
- Finish with sour cream: Remove pan from direct heat and stir in sour cream until combined. Return to low heat and add beef back for a minute just to warm through — don’t boil. Adjust salt and pepper.
- Serve over buttered egg noodles, mashed potatoes, or rice. Garnish with chopped parsley.
How to prepare it
- Slice the beef thin and across the grain to ensure a tender bite.
- Work in batches when searing to avoid steaming the meat. Overcrowding the pan drops the temperature and prevents good browning.
- Keep sauce on low after adding sour cream — high heat can break it. If the sauce separates, whisk in a splash of warm stock off heat to bind it back together.
Best ways to enjoy it
This stroganoff is classic over buttered egg noodles, but it’s just as good spooned onto creamy mashed potatoes, rice, or even polenta for a modern twist. For a lighter plate, serve over zucchini ribbons or broad egg noodles with a side of crisp greens. A chilled cucumber salad or an easy southern potato salad provides a cold, crisp contrast; try pairing with this easy southern potato salad for classic comfort combos.
Wine and beverage pairings: medium-bodied red (Merlot or Pinot Noir) or a dry Riesling if you want brightness.
Storage and reheating tips
- Refrigerator: Store cooled stroganoff in an airtight container for up to 3–4 days. Keep noodles separate if possible for best texture.
- Freezing: Freeze in a shallow airtight container for up to 3 months. Note: dairy can change texture after thawing; to mitigate, slightly under-stir sour cream when originally making and add a splash of stock when reheating.
- Reheating: Gently rewarm on the stovetop over low heat, stirring and adding a few tablespoons of stock to revive the sauce. Avoid boiling. Microwave in short bursts, stirring between intervals.
Food safety: cool leftovers within two hours and refrigerate promptly to prevent bacterial growth.
Pro chef tips
- Use a hot pan and dry beef for the best Maillard browning. Pat meat dry with paper towels before seasoning.
- Slice beef partially frozen for uniform thin strips.
- Don’t overcook mushrooms; let them brown to develop flavor, not just soften.
- If your sauce is too thin, mix 1 tsp cornstarch with cold water and whisk in, simmer 1–2 minutes. If it splits, take pan off heat and stir in a bit of room-temperature sour cream.
- For more depth, add a teaspoon of tomato paste early with the onions and cook it out for a minute.
Creative twists
- Pork or chicken stroganoff: swap beef for thinly sliced pork tenderloin or chicken thighs; adjust cook times.
- Vegetarian: replace beef with seared tempeh, seitan strips, or a mix of roasted mushrooms and eggplant. Use vegetable stock and a dollop of plain yogurt instead of sour cream for a lighter finish.
- Wine-forward sauce: deglaze with 1/2 cup dry white wine instead of part of the stock for acidity and aroma.
- Smokier note: finish with a small dab of smoked paprika or a teaspoon of grainy mustard for texture.
Your questions answered
Q: Can I make this with ground beef?
A: Yes — brown ground beef and skip the searing step. Texture will be different (less tender strips), but flavors work. Drain excess fat before building the sauce.
Q: Why did my sauce curdle?
A: Sour cream curdles if added to very hot or boiling liquid. Remove pan from heat and temper the sour cream with a few tablespoons of warm stock before stirring in, or stir in off-heat then warm gently.
Q: What cut of beef works best?
A: Sirloin, flank, or skirt steak are ideal when sliced thin; they’re flavorful and become tender if not overcooked. Cheaper cuts can work when sliced very thin and cooked quickly.
Q: Can I prep ahead?
A: Yes — slice beef, chop vegetables, and keep separately in the fridge for up to 24 hours. Cook as directed the same evening for best freshness.
Conclusion
For a visual walk-through of classic technique and plating ideas, watch this Beef Stroganoff Recipe (VIDEO) | The Kitchn. If you want a written variant with different seasoning proportions, this Beef Stroganoff Recipe offers another home cook’s take. And for a one-pot, easy comfort-food spin, try the Classic Beef Stroganoff (Easy One-Pot Comfort Food Recipe …) as inspiration.
Creamy Beef Stroganoff
Ingredients
Method
- Pat slices of beef dry and season with salt and pepper.
- Slice the beef against the grain for tenderness.
- Heat 1 tbsp of butter and 1 tbsp of oil in a heavy skillet over medium-high heat.
- Quickly sear the beef in batches for 1-2 minutes per side until browned but not fully cooked. Remove and rest on a plate.
- Lower heat to medium. Add remaining butter if needed.
- Cook onions until translucent, about 4-5 minutes. Add garlic and cook for an additional 30 seconds.
- Add mushrooms and sauté until they lose moisture and start to brown, about 5-6 minutes. Season lightly.
- Sprinkle flour (if using) and cook for 1 minute.
- Pour in beef stock and Worcestershire sauce, scraping browned bits from the pan. Stir in the Dijon mustard and simmer for 2-3 minutes until slightly reduced.
- Remove the pan from direct heat and stir in sour cream until combined. Return to low heat and add the beef back for a minute just to warm through. Do not boil.
- Serve over buttered egg noodles, mashed potatoes, or rice.
- Garnish with chopped parsley.
