Beef Stroganoff is a classic that pairs tender beef sirloin with earthy mushrooms and a tangy, velvety sour cream sauce. This simple recipe is ideal for cozy family dinners, served over egg noodles, mashed potatoes or rice for a complete, satisfying meal. Topped with chopped fresh parsley, it offers rich flavor and texture balance, perfect for anyone wanting a taste of a warm and homey classic with just a little bit of style.

Why You’ll Love This Recipe:

Rich and Creamy Sauce: The sauce has a creamy yet tangy flavor from the sour cream and the Dijon mustard that’s beyond good.

Perfectly Tender Beef: Searing the beef seals juices in and forms a beautiful crust—perfect tenderness.

Goes with Anything: This can be served over noodles, rice, or potatoes, which add versatility for whatever you’re in the mood for.

Quick Comfort Food: Even with all the flavors here, it’s an easy dish to prepare, a fact that makes it ideal for sharing cozy, hearty meals.

Key Ingredients:

Beef Sirloin: Opt for thinly sliced sirloin or beef tenderloin for tenderness. Do not overcook to keep the beef juicy.

Mushrooms: Gather dome or white mushrooms, which impart earthy, savory notes.

Dijon Mustard: Adds a touch of tang that cuts through the sauce creamy richness. Modify to your liking if you wish.

Sour Cream: Provides creaminess and a little tang. Full-fat sour cream makes for a lush sauce, but low-fat versions will do if that’s what you like.

Full ingredients with amounts and directions with a recipe card below

Would you like to save this?

Just drop your email here and I'll send it right away!

Instructions

Step 1: Sear the Beef

Heat the Oil: In a large skillet, heat 2 tablespoons olive oil over medium-high heat until shimmery (but not smoking). This makes sure it’s hot enough for searing.

Sear the Beef: Add the thinly-sliced beef sirloin in a single layer. Sear until browned all over, about 5 minutes. Searing creates a tasty crust while retaining the beefy juices.

Remove: Take the beef out of the skillet and place it on a plate. This prevents the beef from cooking all the way through as you prepare the other ingredients.

Step 2: Sauté the Aromatics

Add 1 finely chopped onion and 2 minced garlic cloves to the same skillet. Cook until the onion is soft and translucent, 3 minutes, stirring from time to time to avoid burning.

Cook the Mushrooms: Add 8 ounces of sliced mushrooms to the skillet. Sauté until they release their juices and turn golden brown, about 5 minutes. As the mushrooms caramelize, they’ll give a rich, savory flavor.

Step 3: Make the Sauce

Add Ingredients: Add the cooked beef back to the skillet. Add 1 cup of beef broth and 1 tablespoon of Dijon mustard, stirring to combine. Scrape up any browned bits from the bottom of the pan; this will add flavor to the sauce.

Simmer: Allow the mixture to simmer for 5 minutes, letting the spices combine and the sauce reduce further for a more savory flavor;

Add Sour Cream: Off the heat, stir in 1 cup sour cream until the sauce is smooth and creamy. The sour cream should melt in, forming a creamy, silky mouthfeel.

Season: Taste and season with salt and pepper with the parts you like.

Step 4: Serve

Prepare the Base: Meanwhile, cook your egg noodles, mashed potatoes or rice of choice, according to package instructions. Each made a lovely base for the stroganoff.

To Serve: Add a good scoop of the base on a plate and spoon beef stroganoff on top with plenty of sauce on each portion.

Garnish: Top with fresh, chopped parsley to bring a pop of color and an additional layer of fresh flavor.

Serve: Enjoy, and savour this soothing, warming bowl of goodness, piping hot.

Serving Suggestions:

Beef Stroganoff is delicious alone, but add a few sides and it’s a complete meal. Here are some ideas:

Steamed Green Beans: A splash of color and freshness that helps cut the richness of the dish.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a textural contrast.

Crusty Bread: For mopping up the creamy sauce.

Cucumber and Tomato Salad: A light salad with a vinaigrette can provide a refreshing contrast to the rich sauce.

Storage and Reheating Tips:

Beef Stroganoff is great leftover! Here’s how to store and reheat the pasta:

To refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Freeze: If you want it to last longer, you can freeze stroganoff in a freezer-safe container for 3 months. Thaw in the fridge overnight, then reheat.

To reheat: Reheat in the stovetop over medium heat, adding a splash of broth if the sauce has thickened too much. Stir often to keep sauce from separating. Individual servings may also be microwaved for 1-2 minutes.

Recipe Variations:

Put your own spin on this classic dish with one of these variations:

Creamier Stroganoff: Stir in a splash of heavy cream or use half heavy cream instead of sour cream for an even richer sauce.

Herbed Stroganoff: Toss in fresh thyme or rosemary while you’re cooking the mushrooms for an aromatic touch.

Wine-Infused Sauce: Stir in 1/4 cup of dry white wine along with the beef broth for a little acidity that brightens the sauce.

Spicy Kick: For a touch of heat, add a pinch of red pepper flakes or a splash of hot sauce.

Vegetarian Stroganoff: Swap the beef for meaty mushrooms — portobello or shiitake work well — and replace the beef broth with vegetable broth, for a satisfying meatless version.

Conclusion:

This Beef Stroganoff is a belly-warming, beefy recipe packed with griplike flavor and smooth and creamy components. A classic recipe, it’s fine for family dinners and date nights or just kicking back with your pals. With supple beef, earthy mushrooms and a creamy sauce, it’s a dish sure to impress. Enjoy each comforting bite!