Beef Stroganoff is a classic that goes well with tender beef sirloin, earthy mushrooms and a tangy, velvety sour cream sauce. This basic, no-frills recipe works well for a cozy meal at home in a family setting, over a pile of egg noodles, mashed potatoes or rice for a full, hearty meal. Topped with a shower of finely chopped fresh parsley, it has an easy balance of rich flavor and texture, for those with an appetite for a taste of a warm and homey classic with just a little style.
Why You’ll Love This Recipe:
Rich and Creamy Sauce: The sauce packs a rich, creamy tang from the sour cream and from the Dijon mustard that’s out of this world.
Perfectly Tender Beef: Searing the beef seals juices in and forms a beautiful crust—perfect tenderness. Try our Slow Cooker 4-Ingredient Onion Beef Brisket next.
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: Go with thinly sliced sirloin or tenderloin—they remain nice and tender. Just be careful you don’t over cook the beef, or you may wind up with dry beef.
Mushrooms: Use only cremini or white mushrooms for a rich, earthy flavor to deepen the dish.
Dijon Mustard: A drizzle of Dijon adds a zesty note to the sauce, cutting through the creaminess with just the right level of tang.
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. If you like this, you'll love our Chicken and Dumpling Casserole.
Full ingredients with amounts and directions with a recipe card below
Instructions
Step 1: Sear the Beef
Heat the Oil: Heat 2 tablespoons olive oil in a large skillet until shimmery (but not smoking) over medium-high heat. That ensures it’s hot enough to sear.
Sear the Beef: Add the beef sirloin, which you cut into thin long strips, to an even layer. Sear until browned on all sides, about 5 minutes. Searing makes a tasty crust whilst preserving the beefy juices.
Pick-Up: Remove the beef from the pan and transfer to a plate. This leaves the beef very undercooked — not raw, but not all the way through — while you get the other ingredients ready.
Step 2: Sauté the Aromatics
To the same skillet, add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is tender and translucent, 3 minutes, sprinkling to prevent burning.
Cook the Mushrooms: Add 8 ounces sliced mushrooms to the skillet. Sauté until they’ve released their juices and are golden brown, about 5 minutes. As they caramelize, the mushrooms will give a round, savory flavor.
Step 3: Make the Sauce
Combine Ingredients: Return the cooked beef to the skillet. Stir in 1 cup beef broth and 1 tablespoon Dijon mustard and combine. Scrape up any browned bits from the bottom of the pan; this will add flavor to the sauce.
More easy dinners you might like
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. For another easy option, see our Hobo Casserole Rustic Ground Beef and Potato Bake.
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: The pop of color and freshness cut through the richness of the dish.
Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a textural contrast.
The Crustiest Bread: To wipe up the creamy sauce.
Cucumber and Tomato Salad: The crunch and freshness of a light salad dressed with a vinaigrette can be a nice counterpoint to the sauciness of the rich sauce.
Storage and Reheating Tips:
The Beef Stroganoff is great the next day! Here’s what to know about storing and reheating the pasta:
To Store: Leftovers will keep 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 up to 3 months. Thaw in the fridge overnight, then reheat. You might also like our Broccoli Rice Cheese and Chicken Casserole.
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 spin on this classic dish with one of these variations:
Creamier Stroganoff: Add a splash of heavy cream, or use half heavy cream instead of sour cream for a significantly richer sauce.
Herbed Stroganoff: When cooking the mushrooms, toss in some fresh thyme or rosemary for a fragrant kick.
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. Try our Slow Cooker 5-Ingredient Amish Cream of Chicken Ham Pasta next.
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! If you like this, you'll love our Slow Cooker Pierogi and Sausage Casserole.
Homemade Beef Stroganoff
Want This Recipe Later?
We'll send this recipe straight to your inbox.
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.
