Beef Stroganoff

Classic comfort in a creamy mushroom sauce—quick, hearty, and incredibly satisfying.

Beef Stroganoff is a timeless classic that brings tender slices of beef together with rich, savory mushrooms and a creamy, tangy sauce. Served over egg noodles or mashed potatoes, this 30-minute meal is a delicious marriage of Eastern European tradition and American comfort food. It’s perfect for weeknights but impressive enough for guests.

Why You’ll Love This

• Quick and satisfying – Ready in just 30 minutes, this is a weeknight staple with weekend-worthy flavor.
• Rich, creamy sauce – A blend of beef broth, sour cream, and heavy cream creates a luscious texture.
• Tender, juicy beef – Properly sliced sirloin or ribeye ensures melt-in-your-mouth bites.
• Mushroom magic – Sautéed mushrooms add earthy, umami depth to the dish.
• Versatile serving options – Perfect over egg noodles, mashed potatoes, or rice.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American, Russian

Ingredients

For the Beef Stroganoff

• 1 lb top sirloin steak, thinly sliced into strips
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• ½ medium onion, finely chopped
• ½ lb brown mushrooms, thickly sliced
• 1 garlic clove, minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• ¾ cup heavy whipping cream
• ¼ cup sour cream
• 1 Tbsp Worcestershire sauce
• ½ tsp dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

To Serve

• 1 Tbsp green onion or parsley, for garnish
• 8–12 oz egg noodles (optional)

Instructions

1. Sear the Beef
Heat 2 Tbsp olive oil in a large pan or Dutch oven over medium-high heat. Sear beef strips in a single layer for 1 minute per side. Cook in batches to avoid overcrowding. Remove beef and cover to keep warm.

2. Sauté the Vegetables
Add butter, onions, and mushrooms. Sauté 6–8 minutes until mushrooms are browned and onions are soft.

3. Build the Sauce
Add minced garlic and sauté for 1 minute. Stir in flour and cook 1 more minute. Pour in beef broth, scraping the pan, then add heavy cream. Simmer 1–2 minutes until slightly thickened.

4. Add Sour Cream & Seasonings
Temper sour cream with a bit of the sauce, then stir it into the pan. Add Worcestershire, mustard, salt, and pepper. Stir until smooth and creamy.

5. Finish with Beef
Return the beef and any juices to the pan. Heat just until warmed through. Serve over noodles and garnish with fresh parsley or green onion.

Tips / Storage / FAQs

Tips

• Slice beef against the grain for tenderness.
• Don’t overcook the beef; sear quickly for best results.
• Temper the sour cream to avoid curdling.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Not ideal due to the cream-based sauce which may separate.

FAQs

• Can I use a different cut of beef? Yes—beef tenderloin, ribeye, or filet mignon work well.
• Can I substitute Greek yogurt for sour cream? Yes, but it may slightly change the flavor and texture.
• What can I serve it with? Egg noodles, rice, mashed potatoes, or even cauliflower mash.

Final Thoughts

This Beef Stroganoff is proof that comfort food can be quick and elegant. It’s rich, savory, and deeply satisfying—perfect for a cozy night in or a casual dinner party. Once you try this homemade version, takeout or pre-made mixes won’t compare.

📖 Recipe

Print Pin

Beef Stroganoff

Easy Beef Stroganoff in 30 minutes with tender steak, mushrooms, and a rich, creamy sauce. Perfect comfort food for dinner—quick, hearty, and delicious.

Course Main Course

Cuisine American

Keyword Beef Stroganoff

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• For the Beef Stroganoff
• 1 lb top sirloin steak thinly sliced into strips
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• ½ medium onion finely chopped
• ½ lb brown mushrooms thickly sliced
• 1 garlic clove minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• ¾ cup heavy whipping cream
• ¼ cup sour cream
• 1 Tbsp Worcestershire sauce
• ½ tsp dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• To Serve
• 1 Tbsp green onion or parsley for garnish
• 8 –12 oz egg noodles optional

Instructions

Sear the Beef

• Heat 2 Tbsp olive oil in a large pan or Dutch oven over medium-high heat. Sear beef strips in a single layer for 1 minute per side. Cook in batches to avoid overcrowding. Remove beef and cover to keep warm.

Sauté the Vegetables

• Add butter, onions, and mushrooms. Sauté 6–8 minutes until mushrooms are browned and onions are soft.

Build the Sauce

• Add minced garlic and sauté for 1 minute. Stir in flour and cook 1 more minute. Pour in beef broth, scraping the pan, then add heavy cream. Simmer 1–2 minutes until slightly thickened.

Add Sour Cream & Seasonings

• Temper sour cream with a bit of the sauce, then stir it into the pan. Add Worcestershire, mustard, salt, and pepper. Stir until smooth and creamy.

Finish with Beef

• Return the beef and any juices to the pan. Heat just until warmed through. Serve over noodles and garnish with fresh parsley or green onion.

Notes

Slice beef against the grain for tenderness.

Don’t overcook the beef; sear quickly for best results.

Temper the sour cream to avoid curdling.