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A delicious plate of creamy Beef Stroganoff is shown as the featured image for a recipe article.

Best Beef Stroganoff Recipe

This Beef Stroganoff recipe delivers a creamy, comforting, and flavorful dish that's surprisingly simple to make at home. With tender beef, rich mushrooms, and a luscious sour cream sauce, it's the perfect go-to meal for a satisfying and impressive culinary experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin, ribeye, or tenderloin, cut into thin strips
  • 8 oz cremini or button mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1.5 cups low sodium beef broth
  • 1 cup full fat sour cream
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • 1 lb wide egg noodles

Equipment

  • Large skillet or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • paper towels
  • whisk
  • spatula
  • large pot
  • colander

Method
 

  1. Pat the beef strips dry with paper towels and season generously with salt and pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary). Sear for 2-3 minutes per side, until browned. Remove and set aside.
  3. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
  4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.
  6. Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
  7. Return the beef to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender.
  8. Remove the skillet from the heat. Gently stir in the sour cream until smooth and well combined. Do not let the sauce boil after adding the sour cream.
  9. Serve the Beef Stroganoff immediately over cooked egg noodles. Garnish with fresh parsley, if desired.

Notes

Don't overcrowd the pan when searing the beef. Use high-quality beef broth for best flavor. Don't boil the sour cream, or it may curdle. Adjust sauce thickness by simmering or adding more broth. Add a splash of sherry or wine for extra flavor. Beef Stroganoff can be made ahead of time up to the point of adding sour cream. Leftovers can be stored in the refrigerator for up to 3 days. Freezing is not recommended.