Beef Stroganoff Recipe: Creamy, Comforting, and Ready in 35 Minutes

Beef stroganoff fixes a lot of problems. Bad day? Stroganoff. Hungry people circling your kitchen like sharks? Stroganoff. Want something that tastes like you tried really hard (even if you didn’t)? Yep—stroganoff.

I started making this Beef Stroganoff recipe when I got tired of “quick dinners” that somehow required twelve obscure ingredients and the patience of a monk. This one gives you that cozy, creamy, steakhouse-at-home vibe without turning your weeknight into a cooking marathon. And honestly, who wants extra dishes? Not me.

Why this Beef Stroganoff recipe always wins

Beef stroganoff hits that sweet spot between comfort food and “I could serve this to guests and pretend I’m effortlessly cool.” You get tender beef, a savory mushroom sauce, and that creamy tang from sour cream—all wrapped around noodles like a warm blanket.

This Beef Stroganoff recipe also adapts to whatever you’ve got. Only button mushrooms? Works. Only egg noodles and one lonely onion? Still works. Ever noticed how some recipes feel like they judge you for substitutions? This one doesn’t.

Here’s what makes it reliably great:

• You build flavor fast with searing and pan sauce techniques
• You control the creaminess so it never turns into bland beige sadness
• You get big payoff from simple ingredients

Ingredients you actually need

You can cook beef stroganoff with a short list, but each ingredient has a job. When you understand the “why,” you stop guessing and start cooking like you mean it.

The core ingredients

• Beef: sirloin, ribeye, or tenderloin (more on this in a second)
• Mushrooms: cremini or button
• Onion: yellow or white
• Garlic: because we live here
• Beef broth: for the base sauce
• Sour cream: for that classic tang and creamy finish
• Dijon mustard: subtle bite that makes the sauce taste “complete”
• Worcestershire sauce: savory depth (aka umami in a bottle)
• Flour: thickens the sauce
• Butter and oil: butter for flavor, oil to prevent burning
• Egg noodles: the classic move

I consider Dijon and Worcestershire non-negotiable for a proper Beef Stroganoff recipe. They don’t make it taste “mustardy” or “saucy.” They just make it taste like you didn’t cut corners.

Best beef for stroganoff (quick, honest ranking)

Do you need filet mignon? No. Do you want tender beef without chewing forever? Yes, hopefully.

1. Sirloin: great balance of tenderness and price
2. Ribeye: super flavorful, a bit richer
3. Tenderloin: the softest, also the most expensive (of course)
4. Flank steak: works if you slice it super thin against the grain

Slice the beef thinly against the grain. You control tenderness more with slicing than with wishful thinking.

How to make Beef Stroganoff (step-by-step)

This section makes or breaks your Beef Stroganoff recipe, so don’t rush it. You don’t need fancy skills—you just need to do things in the right order. Ever wondered why some stroganoff tastes flat while other bowls make you close your eyes after the first bite? Timing and heat do that.

Step 1: Prep like a sane person

Before you heat the pan, do this:

• Slice beef into thin strips
• Pat beef dry with paper towels (this helps it brown)
• Slice mushrooms and onions
• Mince garlic
• Measure broth, sour cream, mustard, Worcestershire, and flour

This tiny bit of prep keeps you from panic-chopping onions while your mushrooms burn. FYI, your future self will thank you.

Step 2: Sear the beef fast (don’t cook it to death)

Heat a large skillet over medium-high heat. Add a little oil, then add beef in a single layer. Sear it quickly, about $30$30–$60$60 seconds per side, then pull it out.

You want browned edges and a rosy center. The beef finishes later in the sauce, so don’t go full “jerky mode” here.

Step 3: Cook mushrooms until they actually taste good

Add butter to the same pan. Toss in mushrooms and let them sit for a minute before stirring. They brown better when you stop fussing with them.

Cook mushrooms until they turn deep golden and smell savory. Then add onions and cook until soft. Add garlic at the end and stir for $30$30 seconds.

Step 4: Build the sauce (this is the magic)

Sprinkle flour over the mushroom-onion mixture and stir for about $1$1 minute. You cook out the raw flour taste and set up a smooth sauce.

Pour in beef broth while you stir. Add Dijon and Worcestershire. Simmer until the sauce thickens slightly.

You should see a sauce that coats the spoon and looks glossy, not watery.

Step 5: Add beef back, then finish with sour cream

Lower the heat. Add the beef back to the pan and stir until it warms through.

Turn the heat to low, then stir in sour cream. Keep it gentle—high heat can make sour cream split, and nobody wants a grainy sauce :/

Taste and adjust:

• Add salt and pepper until it tastes “alive”
• Add a splash of broth if it feels too thick
• Add a tiny extra Dijon if it needs brightness

Step 6: Serve it right

Cook egg noodles and toss them with a little butter, or just ladle sauce over them. Add chopped parsley if you want to look fancy with minimal effort.

My go-to Beef Stroganoff recipe (ingredient amounts)

Here’s a solid, classic version that serves about $4$4. You can scale it up easily, and you should—leftovers taste amazing.

• $450$450–$600$600$\text{ g}$ g beef sirloin, sliced thin
• $2$2$\text{ tbsp}$ tbsp oil
• $2$2$\text{ tbsp}$ tbsp butter
• $250$250–$300$300$\text{ g}$ g mushrooms, sliced
• $1$1 medium onion, sliced
• $3$3 cloves garlic, minced
• $2$2$\text{ tbsp}$ tbsp flour
• $2$2$\text{ cups}$ cups beef broth
• $1$1$\text{ tbsp}$ tbsp Dijon mustard
• $1$1$\text{ tbsp}$ tbsp Worcestershire sauce
• $3\mathrm{/}4$3/4$\text{ cup}$ cup sour cream (add more if you like it extra creamy)
• Salt and black pepper
• Egg noodles, cooked

This Beef Stroganoff recipe gives you a sauce that tastes rich but still balanced. IMO, that tang from sour cream plus Dijon makes the whole thing feel “restaurant-level” without the restaurant bill.

Common stroganoff mistakes (and how you avoid them)

You can absolutely mess up beef stroganoff, but you can also avoid every problem with a few simple moves. Why learn the hard way when you can learn from my past mistakes?

Mistake 1: You overcook the beef

You fix this by searing fast and finishing gently in the sauce. Thin slices cook quickly, so treat them like a delicate item, not like a pot roast.

Mistake 2: You rush the mushrooms

Mushrooms need time to brown. If you stir constantly, they steam and taste bland.

Aim for deep color. Color equals flavor, and flavor equals happiness.

Mistake 3: You boil the sour cream

Heat splits dairy. Keep the heat low when you stir in sour cream.

If you want extra insurance, temper it. Stir a spoonful of warm sauce into the sour cream in a bowl, then stir it back into the pan.

Easy swaps and upgrades (without ruining the classic)

This Beef Stroganoff recipe plays well with substitutions. You can keep it traditional or tweak it based on your fridge situation.

Smart swaps

• Greek yogurt instead of sour cream: tangy and lighter (use low heat)
• Chicken broth instead of beef broth: works, but tastes less deep
• Pasta alternatives: rice, mashed potatoes, or even toast in a pinch
• Mushrooms: cremini tastes deeper than button, but both work

Fun upgrades

• Add a splash of white wine before the broth for extra complexity
• Stir in a spoon of cream cheese for a thicker, richer sauce
• Add paprika for warmth (not spicy, just cozy)
• Finish with fresh parsley or dill for brightness

Do you want your stroganoff more classic and clean, or rich and dramatic? Both versions taste great, so follow your mood.

What to serve with Beef Stroganoff

Egg noodles feel traditional, but you can build a full meal with almost no extra work. I like sides that don’t compete with the sauce.

Try these:

• Simple green salad with lemony dressing
• Roasted broccoli or green beans
• Garlic bread (because carbs make life better)
• Pickles or a tangy slaw for contrast

That creamy sauce tastes even better when something crisp and fresh balances it.

Conclusion: Make this once, crave it forever

This Beef Stroganoff recipe gives you tender beef, browned mushrooms, and a creamy sauce with just enough tang to keep every bite interesting. You only need a few smart steps: sear fast, brown the mushrooms, thicken the sauce, and keep the sour cream gentle. You’ll nail it on a weeknight, and you’ll still feel like you cooked something special.