Go Back

Creamy Beef Stroganoff

A comforting and quick beef stroganoff made with thin strips of beef, sweet onions, garlic, and sautéed mushrooms in a creamy sauce, perfect for weeknight dinners.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 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 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

Method
 

Preparation
  1. Pat slices of beef dry and season with salt and pepper.
  2. Slice the beef against the grain for tenderness.
Cooking
  1. Heat 1 tbsp of butter and 1 tbsp of oil in a heavy skillet over medium-high heat.
  2. Quickly sear the beef in batches for 1-2 minutes per side until browned but not fully cooked. Remove and rest on a plate.
  3. Lower heat to medium. Add remaining butter if needed.
  4. Cook onions until translucent, about 4-5 minutes. Add garlic and cook for an additional 30 seconds.
  5. Add mushrooms and sauté until they lose moisture and start to brown, about 5-6 minutes. Season lightly.
  6. Sprinkle flour (if using) and cook for 1 minute.
  7. 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.
  8. 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.
Serving
  1. Serve over buttered egg noodles, mashed potatoes, or rice.
  2. Garnish with chopped parsley.

Notes

Greek yogurt can replace part of the sour cream for tang. For a gluten-free thickener, use a cornstarch slurry. Best served over buttered egg noodles, but can also work with mashed potatoes or rice.