Beef Stroganoff is one of those dishes that never goes out of style. Whether it’s a cozy weeknight dinner or a dish to serve at a dinner party, this easy weeknight dinner is a sure-fire hit. This classic comfort food brings together tender beef, savory mushrooms, and a rich, creamy sauce. Paired with egg noodles, rice, or mashed potatoes, Beef Stroganoff is always satisfying and perfect for anyone who loves healthy comfort food. If you’re looking for a budget-friendly recipe that doesn’t skimp on flavor, this one checks all the boxes.
The beauty of Beef Stroganoff lies in its simple yet flavorful ingredients. This is the kind of meal that feels both indulgent and comforting, without taking hours in the kitchen. It’s an ideal dish for those busy evenings when you need something quick, but you still want to treat yourself to something that feels special. This recipe gives you everything you love about Beef Stroganoff, with a creamy, dreamy sauce that’s high in protein and full of depth.
Why You’ll Love This Recipe
The best part about this Beef Stroganoff is how satisfying it is. With tender strips of beef cooked in a luscious sour cream sauce, this dish is hearty enough to please even the hungriest of appetites, but it’s not too heavy. The mushrooms add that earthy richness that balances perfectly with the creaminess of the sauce, and the Worcestershire sauce and Dijon mustard give it just the right tang.
Not only is this recipe delicious, but it’s also incredibly easy to prepare. In less than an hour, you can have a quick family meal on the table that everyone will love. Plus, it’s great for leftovers the next day! If you’re meal planning for the week, you can cook a batch of Beef Stroganoff and serve it over a variety of sides, like rice or mashed potatoes, to keep things interesting.
And let’s not forget about the versatility of this dish. Beef Stroganoff can be made as indulgent or as light as you like. Whether you want to make it extra creamy or add a little spice, the options are endless. This dish can also be adapted to suit a high-protein eating plan by using leaner cuts of beef or by skipping the heavy cream if you’re looking to cut back on calories.
What Makes This Recipe Special?
Beef Stroganoff has a long history, dating back to 19th-century Russia, but its appeal is universal. The blend of tender beef, creamy sauce, and earthy mushrooms is irresistible. The key to making this Beef Stroganoff stand out is in the little details—like searing the beef just right to keep it tender, and using fresh mushrooms to get that rich, meaty flavor. The creamy sauce comes together easily, thanks to a little flour and beef broth that helps thicken it just the right amount. This version of Beef Stroganoff sticks to the traditional flavors, so it’s truly a classic.
The beauty of Beef Stroganoff is in its simplicity. With just a few ingredients, you get a full, flavorful meal that’s perfect for a quick family dinner or a special occasion. Whether you’re serving it over egg noodles, rice, or mashed potatoes, this dish is comforting and satisfying, making it a perfect option for busy families and those looking for an easy weeknight meal.
Ingredients
Beef
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or unsalted butter
Sauce
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1/4 cup heavy cream (optional, for extra creaminess)
To Serve
- 12 oz (340g) egg noodles, cooked according to package instructions
- Fresh parsley, chopped, for garnish
How to Make It Step-by-Step
Step 1: Prepare the Beef
Start by slicing your beef into thin strips, making sure to cut against the grain. This ensures that the beef will stay tender. Season the beef with salt and pepper, and toss it with the flour to coat the pieces evenly.
Step 2: Sauté the Beef
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef in batches to the skillet, making sure not to overcrowd it. Sauté for 1–2 minutes per side until browned but not fully cooked. Remove the beef from the skillet and set it aside.
Step 3: Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil or butter. Sauté the chopped onion until it softens, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Then, add the mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden and tender.
Step 4: Make the Sauce
Pour in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the sauce to simmer for about 5 minutes to reduce slightly. Lower the heat and stir in the sour cream and heavy cream (if using). Mix everything until smooth and heated through. Be sure to keep the heat low to prevent curdling.
Step 5: Combine the Beef and Sauce
Return the browned beef to the skillet. Stir everything together and let it simmer for another 2–3 minutes until the beef is cooked through and tender. Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
Step 6: Serve
Serve your Beef Stroganoff over a bed of cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a burst of color and flavor.
Tips for Best Results
- Use Tender Cuts of Beef: Sirloin, tenderloin, or ribeye work best for this recipe. These cuts cook quickly and stay tender in the sauce.
- Don’t Overcook the Beef: Since the beef is sliced thin, it cooks quickly. Overcooking it will lead to chewy, tough meat. Sauté the beef just until browned and then remove it from the pan.
- Use Fresh Mushrooms: Fresh mushrooms add a richer flavor and better texture than canned mushrooms. Don’t skimp on this key ingredient!
- Adjust the Sauce: If you like your sauce thinner, add more beef broth. For a thicker sauce, simmer it longer to reduce the liquid.
Ingredient Substitutions & Variations
- Beef Substitution: While sirloin or tenderloin is best, you can use flank steak or ribeye. For a more affordable option, stew meat can be used, but it may need to simmer longer to become tender.
- Dairy-Free Option: You can swap out sour cream with a dairy-free version like coconut cream or cashew cream. Heavy cream can be replaced with coconut milk for a non-dairy alternative.
- Make It Spicy: If you like a bit of heat, try adding a pinch of cayenne pepper or a splash of hot sauce when cooking the onions and garlic.
Serving Suggestions
- Sides: Beef Stroganoff is perfect with tender egg noodles, fluffy mashed potatoes, or a side of steamed rice. You can also serve it with roasted vegetables like green beans or carrots for added freshness.
- Drinks: Pair it with a rich red wine like Pinot Noir or Merlot to complement the beef’s flavors. For something lighter, try a crisp Chardonnay or a refreshing sparkling water with a slice of lemon.
Pairing Ideas (Drinks, Sides, etc.)
- Sides: Roasted Brussels sprouts or a fresh green salad with a tangy vinaigrette works well to cut through the richness of the dish.
- Drinks: As mentioned, a glass of Pinot Noir or Merlot pairs perfectly with the creamy sauce and tender beef. If you prefer something non-alcoholic, try a sparkling water with a twist of lime to add a refreshing contrast.
How to Store and Reheat Leftovers
- Storage: Store any leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. It’s even better the next day, as the flavors continue to develop.
- Reheating: To reheat, you can either warm it on the stovetop over low heat, stirring occasionally, or microwave it in 30-second intervals. If the sauce has thickened too much, add a splash of beef broth or water to bring it back to its creamy consistency.
Make-Ahead and Freezer Tips
- Make Ahead: You can prepare the Beef Stroganoff up to the point of combining the beef and sauce, then refrigerate it for up to 3 days. Reheat it on the stovetop and serve over fresh noodles.
- Freezing: Beef Stroganoff can be frozen for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When reheating, thaw it overnight in the fridge and warm it up gently on the stove, adding a little extra beef broth to bring back the creamy texture.
Common Mistakes to Avoid
- Overcooking the Beef: This is the most common mistake when making Beef Stroganoff. Remember, the beef should be sautéed just enough to get a nice sear—don’t cook it too long!
- Skipping the Fresh Mushrooms: Canned mushrooms just don’t provide the same flavor or texture. Fresh mushrooms are a must!
- Cooking the Sauce at High Heat: To prevent curdling, make sure to cook the sauce over medium or low heat once the sour cream is added. Boiling it can cause the cream to break.
Frequently Asked Questions (FAQ)
- Can I use a different cut of beef for Beef Stroganoff?
Yes! While tender cuts like sirloin or tenderloin are ideal, you can also use flank steak or ribeye. Just make sure to slice the beef thinly against the grain. - Can I make Beef Stroganoff without sour cream?
Yes, you can substitute sour cream with Greek yogurt, heavy cream, or a non-dairy cream like coconut cream. - How can I make Beef Stroganoff spicier?
Add cayenne pepper, red pepper flakes, or a dash of hot sauce to the sauce for some extra heat. - Can I prepare Beef Stroganoff ahead of time?
Yes, you can prepare the sauce and beef ahead of time, then combine them just before serving.
Cooking Tools You’ll Need
- Large Skillet
- Wooden Spoon
- Measuring Cups and Spoons
- Knife and Cutting Board
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Classic Beef Stroganoff
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1/4 cup heavy cream (optional, for extra creaminess)
- to taste salt and pepper
- 12 oz egg noodles, cooked according to package instructions
- to garnish fresh parsley, chopped
Instructions
- Toss the beef strips with the flour, ensuring an even coating. Season with salt and pepper.
- Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat. Sear the beef in batches, cooking for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
- In the same skillet, heat the remaining oil or butter. Sauté the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the skillet. Simmer the sauce for 5 minutes to reduce slightly.
- Lower the heat to medium and stir in the sour cream and heavy cream (if using). Mix until smooth and heated through. Do not boil to prevent curdling.
- Return the beef to the skillet and simmer for 2-3 minutes, or until the beef is tender and cooked to your liking.
- Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes.
- Garnish with fresh parsley and serve immediately.
