Beef Stroganoff

Beef stroganoff with mushrooms is one of those comforting dishes that feels fancy but comes together in about 30 minutes on a weeknight. This Russian classic combines tender strips of beef with earthy mushrooms in a rich, creamy sauce that’s perfect over egg noodles or rice.

I make this at least twice a month because it’s the kind of meal that makes everyone at the table happy without requiring advanced cooking skills. The key is getting a good sear on your beef and not overcooking it – you want those strips tender, not tough.

Ingredients

• 1½ pounds beef sirloin or tenderloin, cut into thin strips
• 2 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 10 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 cup sour cream, room temperature
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish
• 12 ounces egg noodles, cooked according to package directions

How To Make Beef Stroganoff with Mushrooms

1. Season the beef strips generously with salt and pepper, then heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the beef in a single layer for 2-3 minutes without moving it, then flip and cook another 1-2 minutes until browned but still pink inside, working in batches to avoid overcrowding.
3. Transfer the beef to a plate and add 1 tablespoon butter and remaining olive oil to the same skillet.
4. Cook the sliced onions for 4-5 minutes until softened and translucent, stirring occasionally.
5. Add the mushrooms and cook for 6-7 minutes until they release their moisture and start to brown, then stir in the garlic for 30 seconds until fragrant.
6. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
7. Pour in the beef broth while whisking to prevent lumps, then add the Worcestershire sauce and Dijon mustard.
8. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
9. Remove the skillet from heat and stir in the sour cream and remaining butter until smooth and creamy.
10. Return the beef and any accumulated juices to the skillet, stirring gently to coat everything in the sauce, and warm through for 1-2 minutes without boiling.
11. Taste and adjust seasoning with additional salt and pepper, then serve immediately over cooked egg noodles with fresh parsley on top.

Choosing the Right Cut of Beef

The cut of beef you choose makes a real difference in your stroganoff. Sirloin gives you great flavor at a reasonable price and stays tender when you don’t overcook it. Tenderloin costs more but practically melts in your mouth and requires almost no work to make it tender.

Whatever cut you pick, slice it against the grain into strips about ¼-inch thick. This breaks up the muscle fibers and keeps each bite tender. I sometimes pop the beef in the freezer for 15 minutes before slicing – it firms up just enough to make cutting thin, even strips much easier.

Mushroom Variations

Cremini mushrooms are my go-to because they have more flavor than standard white button mushrooms without the price tag of fancier varieties. That said, this recipe works beautifully with whatever mushrooms you can find or prefer.

Shiitake mushrooms add an earthy, almost meaty depth to the sauce. Remove the tough stems before slicing. A mix of mushrooms creates interesting layers of flavor – try combining cremini with oyster or chanterelles if you’re feeling adventurous. Just keep the total amount around 10 ounces so the sauce doesn’t get watery.

Serving Suggestions

Traditional egg noodles are classic for a reason – their wide, flat shape holds onto that creamy sauce perfectly. Cook them just until al dente since they’ll sit in the hot sauce for a minute before serving. I always save a splash of the pasta cooking water in case the sauce needs loosening.

Rice pilaf makes an excellent alternative if you’re out of noodles or want something different. Mashed potatoes turn this into the ultimate comfort food, and crusty bread for soaking up extra sauce never hurts. A simple side salad or steamed green beans adds freshness and color to balance the rich main dish.

Making It Ahead

You can prep the ingredients earlier in the day to make dinner faster. Slice the beef and vegetables, then store them separately in the fridge. The actual cooking goes quickly once everything’s ready to go.

Stroganoff reheats pretty well, though the sauce can break if you’re not careful. Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat, stirring frequently, and add a splash of broth if it looks too thick. Don’t let it boil or the sour cream will separate and look grainy.

Notes

• Don’t skip searing the beef in batches – overcrowding steams the meat instead of browning it
• Room temperature sour cream incorporates more smoothly and won’t curdle
• If your sauce seems too thick, thin it with beef broth rather than water for better flavor
• This recipe doubles easily for a crowd but use two skillets to maintain proper cooking temperature
• Swap Greek yogurt for half the sour cream if you want a lighter version
• A splash of brandy or dry white wine added with the broth makes this taste restaurant-quality

Common Questions

Can I use a different type of meat? Absolutely – chicken breast strips or pork tenderloin work well with the same cooking method. Just adjust your cooking time since these proteins cook faster than beef. You could even make this vegetarian by adding extra mushrooms and replacing the beef broth with vegetable broth.

Why is my sauce grainy? This happens when the sour cream gets too hot and the proteins separate. Always remove the pan from heat before stirring in the sour cream, and make sure it’s at room temperature first. If your sauce does break, whisking in a tablespoon of cold sour cream off the heat can sometimes bring it back together.

How do I keep the beef tender? The secret is cooking it quickly over high heat and not letting it go past medium. Those thin strips only need about 3-4 minutes total cooking time. You’ll finish warming the beef in the sauce at the end, so it’s better to undercook slightly during the searing step than to overdo it.

Can I make this in a slow cooker? It’s possible but not ideal since the quick-cooking method keeps the beef tender. If you must use a slow cooker, brown everything first, then cook on low for 3-4 hours and add the sour cream during the last 15 minutes. The texture won’t be quite the same as the stovetop version.

What’s the best way to freeze beef stroganoff? Cool the stroganoff completely, then transfer it to freezer-safe containers leaving some room for expansion. It keeps for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding broth as needed to restore the creamy consistency.

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