Tender strips of beef, golden mushrooms, onions, and a rich, creamy sauce come together in this comforting Beef Stroganoff. Served over warm egg noodles, it’s an easy family dinner that feels hearty and satisfying without requiring complicated ingredients.
Ingredients
For the Beef
- 1½ lb (680 g) beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
For the Sauce
- 1 medium onion, finely sliced
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon chopped fresh parsley
For Serving
- 12 oz (340 g) egg noodles
- Fresh parsley, for garnish
- Extra black pepper, to taste
Instructions
1. Prepare the Beef
Pat the beef dry with paper towels and slice it thinly against the grain.
Season with salt, black pepper, and paprika.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in batches, making sure not to overcrowd the pan. Sear for about 1–2 minutes per side, just until browned.
Transfer the beef to a plate and set aside.
3. Cook the Mushrooms and Onion
Reduce the heat to medium and add the butter.
Add the sliced onion and cook for 3–4 minutes, until softened.
Add the mushrooms and cook for another 5–7 minutes, stirring occasionally, until golden and their moisture has cooked away.
Add the minced garlic and cook for about 30 seconds.
4. Make the Sauce
Sprinkle the flour over the mushrooms and onions. Stir well and cook for about 1 minute.
Slowly pour in the beef broth while stirring to prevent lumps.
Add the Worcestershire sauce, Dijon mustard, and paprika.
Simmer for 3–5 minutes, until the sauce begins to thicken.
5. Add the Beef Back
Return the browned beef and any juices from the plate to the skillet.
Reduce the heat to low and simmer gently for 2–3 minutes.
Don’t overcook the beef—the goal is to keep it tender.
6. Make It Creamy
Remove the skillet from the heat.
Stir in the sour cream and heavy cream until the sauce is smooth and creamy.
Taste and adjust the seasoning with additional salt and black pepper if needed.
7. Cook the Noodles
While preparing the stroganoff, cook the egg noodles according to the package instructions.
Drain well and serve immediately.
8. Serve
Spoon the creamy beef stroganoff generously over the warm egg noodles.
Finish with freshly chopped parsley and a little black pepper.
Tips for the Best Beef Stroganoff
Slice the beef thinly: Cutting against the grain helps keep the meat tender.
Don’t overcrowd the pan: Cook the beef in batches so it browns instead of steaming.
Don’t boil the sour cream: Add it over low heat or after removing the skillet from the heat to prevent the sauce from becoming grainy.
Brown the mushrooms properly: Give them enough time to develop a deep golden color. This adds a lot of flavor to the sauce.
Serve immediately: Stroganoff is best while the sauce is warm, creamy, and silky.
What to Serve With Beef Stroganoff
Egg noodles are the classic choice, but you can also serve this creamy beef dish with:
- Mashed potatoes
- Rice
- Buttered noodles
- Roasted vegetables
- Crusty bread
- Steamed green beans
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat. If the sauce becomes too thick, add a splash of beef broth or cream while reheating.
🥩 A Cozy Family Dinner
With tender beef, savory mushrooms, onions, and a creamy sauce, this Beef Stroganoff is the kind of comforting dinner that everyone gathers around the table for. Serve it over noodles and finish with fresh parsley for a simple, satisfying meal.
