Ingredients

For the Beef

• 1½ pounds beef sirloin, ribeye, or tenderloin, sliced into thin strips
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Sauce

• 1 medium yellow onion, diced
• 8 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 tablespoon all-purpose flour
• 1 cup sour cream, room temperature
• 2 tablespoons heavy cream (optional)
• 2 tablespoons chopped fresh parsley

For Serving

• 12 ounces egg noodles, cooked
• Extra chopped parsley
• Freshly cracked black pepper

Instructions

Step 1: Prepare the Beef

Pat the beef dry with paper towels.

Season with salt and black pepper, then lightly coat with the flour.

This helps create a flavorful crust and slightly thickens the sauce.

Step 2: Brown the Beef

Heat the olive oil and butter in a large skillet over medium-high heat.

Cook the beef in batches for 1–2 minutes per side, just until browned.

Do not overcrowd the pan.

Transfer the beef to a plate and set aside.

Step 3: Cook the Vegetables

In the same skillet, add the diced onion.

Cook for 4–5 minutes until softened.

Add the sliced mushrooms and cook for another 6–8 minutes, stirring occasionally, until they release their moisture and become golden brown.

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4: Make the Sauce

Sprinkle the flour over the vegetables and stir for 1 minute.

Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet.

Add the Worcestershire sauce, Dijon mustard, and paprika.

Bring the sauce to a gentle simmer and cook for 5–7 minutes, or until slightly thickened.

Step 5: Finish the Stroganoff

Reduce the heat to low.

Slowly stir in the sour cream and heavy cream until smooth.

Return the browned beef and any accumulated juices to the skillet.

Simmer gently for 2–3 minutes, just until the beef is heated through.

Do not allow the sauce to boil after adding the sour cream, as it may curdle.

Step 6: Serve

Spoon the Beef Stroganoff over cooked egg noodles, mashed potatoes, or steamed rice.

Garnish with chopped fresh parsley and freshly cracked black pepper.

Serve immediately while hot.

Tips for the Best Beef Stroganoff

• Use tender cuts of beef like sirloin, ribeye, or tenderloin for the best texture.
• Slice the beef thinly against the grain for maximum tenderness.
• Brown the beef quickly over high heat to keep it juicy.
• Cook the mushrooms until deeply golden for richer flavor.
• Use room-temperature sour cream to help prevent curdling.
• Keep the sauce at a gentle simmer after adding the dairy.

Recipe Variations

Mushroom Lovers Stroganoff

Double the mushrooms for an extra hearty and earthy version.

Ground Beef Stroganoff

Replace the steak with 1 pound of lean ground beef for a budget-friendly meal.

Chicken Stroganoff

Use sliced chicken breast or thighs instead of beef.

Slow Cooker Beef Stroganoff

Cook the beef, onions, garlic, broth, Worcestershire sauce, mustard, and paprika on Low for 6–8 hours. Stir in the sour cream during the last 30 minutes of cooking.

Gluten-Free Stroganoff

Use gluten-free flour and serve over gluten-free pasta or mashed potatoes.

Extra Creamy Stroganoff

Add additional heavy cream and Parmesan cheese for an even richer sauce.

Serving Suggestions

Beef Stroganoff pairs perfectly with:

• Buttered egg noodles
• Mashed potatoes
• Steamed white rice
• Buttered noodles
• Roasted vegetables
• Green beans
• Garlic bread
• Dinner rolls
• Steamed broccoli
• Fresh green salad

It’s an excellent choice for weeknight dinners, family gatherings, holiday meals, and comforting Sunday suppers.

Storage

Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 4 days.

Freeze the stroganoff (without the noodles, if possible) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat

• Stovetop: Warm gently over low heat, stirring occasionally. Add a splash of beef broth or cream if the sauce has thickened.
• Microwave: Heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Oven: Reheat in a covered baking dish at 325°F (163°C) for 20–25 minutes until hot.