Homemade beef stroganoff is tender strips of seared sirloin and golden mushrooms in a tangy sour cream sauce, brightened with a spoonful of Dijon mustard and served over buttered egg noodles. Everything cooks in one skillet in about 40 minutes, and it serves 4.
How to make beef stroganoff: Sear the thin beef slices in olive oil and set them aside. Soften the onion and garlic, then brown the mushrooms. Return the beef, add the broth and Dijon and simmer 5 minutes. Take the pan off the heat, stir in the sour cream, season and serve over noodles, mashed potatoes or rice.
Why You’ll Love It
- From scratch, no canned soup: broth, Dijon and sour cream make the sauce.
- One skillet: sear, sauté, simmer and stir.
- 40 minutes: a classic that’s quick enough for a weeknight.
- Comfort food: creamy, savory and perfect over egg noodles.
Ingredient Notes
Beef sirloin: 1 pound, thinly sliced against the grain. Partly freezing the steak for a short time makes it easier to slice thin.
Mushrooms: 8 ounces, sliced. Cremini (baby bella) mushrooms have more flavor than white button.
Onion and garlic: 1 finely chopped onion and 2 minced cloves.
Beef broth and Dijon: 1 cup broth and 1 tablespoon Dijon mustard for a savory, tangy base.
Sour cream: 1 cup. Full-fat sour cream is least likely to curdle.
Olive oil, salt, pepper and parsley: for searing, seasoning and garnish.
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Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Egg noodles, mashed potatoes or rice, for serving
How to Make Homemade Beef Stroganoff
1. Sear the beef. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef slices in a single layer for about 5 minutes until browned. Remove from the skillet and set aside.
2. Cook the onion and garlic. In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
3. Brown the mushrooms. Add sliced mushrooms to the skillet and sauté until they release their juices and turn golden, about 5 minutes.
4. Simmer. Return the beef to the skillet. Add 1 cup of beef broth and 1 tablespoon of Dijon mustard, stirring to combine. Simmer for 5 minutes to reduce the sauce slightly.
5. Add the sour cream. Remove the skillet from heat and stir in 1 cup of sour cream until the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Serve. Serve the beef stroganoff over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.
What Is the Secret to a Great Stroganoff?
Browning. Sear the beef in a hot pan in a single layer so it gets a dark crust instead of steaming, and let the mushrooms cook until their liquid evaporates and they turn golden. Those browned bits in the pan become the flavor of the sauce once the broth goes in. The second secret is temperature: sour cream goes in off the heat, so it stays smooth and tangy.
Common Mistakes When Making Stroganoff
- Crowding the beef. Too much meat in the pan steams instead of searing. Work in batches.
- Thick slices. Thin strips stay tender; thick ones turn chewy in the short cooking time.
- Boiling the sour cream. It curdles. Stir it in off the heat and reheat gently.
- Cold sour cream straight in. Stir a spoonful of hot sauce into it first to temper it.
- Under-browning the mushrooms. Pale mushrooms make a bland sauce.
What Are the Main Ingredients in Beef Stroganoff?
The four essentials are beef, mushrooms, onion and sour cream. This recipe adds beef broth for the sauce and Dijon for tang and serves it over egg noodles. You can also thicken the sauce with a little flour, or swap part of the sour cream for heavy cream or crème fraîche.
Variations
- Thicker sauce: sprinkle a tablespoon of flour over the mushrooms before adding the broth.
- Brandy or white wine: deglaze the pan with a splash before the broth.
- Ground beef: for a budget version, see the ground beef stroganoff below.
- Other cuts: tenderloin is the most tender; ribeye is richer.
- Herbs: finish with dill instead of parsley.
For a quick ground beef version, try Homemade Hamburger Helper Stroganoff, made in one skillet in about 25 minutes.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat gently over low heat, stirring, until hot to 165°F; don’t let it boil or the sour cream will separate. Store the noodles separately if you can.
What to Serve With It
Egg noodles are classic, but mashed potatoes or rice are great too. Add green beans, peas or a green salad.
More beef and noodle dinners: ground beef stroganoff, slow cooker Amish beef and noodles, slow cooker 4-ingredient beef and noodles and slow cooker Amish ground beef gravy noodles. More slow-cooked beef: 4-ingredient onion beef brisket and dark beer beef roast.
Frequently Asked Questions
What are the ingredients to make a beef stroganoff?
Beef sirloin, mushrooms, onion, garlic, beef broth, Dijon mustard and sour cream.
What are common mistakes when making stroganoff?
Crowding the pan, slicing the beef too thick and boiling the sour cream.
What cut of beef is best for stroganoff?
Sirloin is a good balance of tenderness and price. Tenderloin is the most tender.
Why did my sauce curdle?
It got too hot after the sour cream went in. Add it off the heat and warm gently.
Can I make it ahead?
Yes. Reheat it slowly over low heat and add a splash of broth if it’s thick.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Sear the beef hard, brown the mushrooms and stir in the sour cream off the heat. If you add a splash of brandy or try it over mashed potatoes, tell me in the comments how it turned out.
Homemade Beef Stroganoff
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Ingredients
- 1 lb beef sirloin thinly sliced
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- salt and pepper to taste
- fresh parsley chopped, for garnish
- egg noodles, mashed potatoes, or rice for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef slices in a single layer for about 5 minutes until browned. Remove from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
- Add sliced mushrooms to the skillet and sauté until they release their juices and turn golden, about 5 minutes.
- Return the beef to the skillet. Add 1 cup of beef broth and 1 tablespoon of Dijon mustard, stirring to combine. Simmer for 5 minutes to reduce the sauce slightly.
- Remove the skillet from heat and stir in 1 cup of sour cream until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve the beef stroganoff over egg noodles, mashed potatoes, or rice, and garnish with fresh parsley.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
