Beef Stroganoff
Beef Stroganoff is one of those classic comfort dishes that never goes out of style. Tender beef, coated in a creamy, savory sauce with hints of garlic and paprika, served over a bed of egg noodles—it’s the definition of a satisfying meal. My family adores this dish for its rich flavors and the way it warms us up on chilly evenings.
This recipe is a lifesaver when you want something hearty and delicious without spending hours in the kitchen. Whether for a casual weeknight dinner or a cozy dinner party, Beef Stroganoff is always a crowd-pleaser.
Questions I Often Get Asked About This Recipe
Q: Can I use a different cut of beef?
A: Yes! Tender cuts like sirloin, filet, or ribeye are great options. If you’re on a budget, thinly sliced chuck roast works too, but you’ll need to simmer it longer for tenderness.
Q: Can I make this dish ahead of time?
A: Absolutely! Prepare the stroganoff up to the point of adding sour cream. Reheat gently and stir in the sour cream just before serving to maintain the creamy texture.
Q: Can I make it dairy-free?
A: Yes! Use coconut cream or a plant-based sour cream alternative, and swap the butter for olive oil.
Q: What’s the best side dish for Beef Stroganoff?
A: Egg noodles are the classic pairing, but mashed potatoes, rice, or even cauliflower mash are excellent options.
Q: Can I freeze leftovers?
A: You can freeze it, but the texture of the sour cream might change slightly. To fix this, stir in fresh sour cream when reheating.
What You Need to Make Beef Stroganoff
For the Stroganoff:
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
To Serve:
- 12 ounces egg noodles, cooked according to package instructions
- Fresh parsley, chopped (optional, for garnish)
How to Make Beef Stroganoff
- Prepare the Beef: Season the sliced beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef in batches until browned. Remove from the pan and set aside.
- Sauté the Vegetables: In the same skillet, melt butter and sauté onions, garlic, and mushrooms until softened and lightly browned.
- Make the Sauce: Sprinkle the flour and paprika over the vegetables, stirring to coat. Gradually add the beef broth, stirring constantly, until the sauce thickens.
- Combine Everything: Return the beef to the skillet, reduce the heat, and simmer gently until the beef is tender. Stir in the sour cream and Dijon mustard. Adjust seasoning with salt and pepper.
- Serve: Spoon the stroganoff over egg noodles and garnish with fresh parsley, if desired.
Tips for Perfect Beef Stroganoff
- Slice Beef Thinly: To ensure tender bites, slice the beef thinly against the grain.
- Don’t Overcook the Beef: Sear the beef quickly and remove it from the skillet to prevent it from becoming tough.
- Deglaze the Pan: Scrape up the browned bits in the skillet for extra flavor when adding the broth.
- Choose Fresh Mushrooms: Cremini mushrooms add a deeper flavor, but white mushrooms work just as well.
- Keep It Creamy: Add the sour cream at the very end to avoid curdling.
Reader Reviews
⭐⭐⭐⭐⭐ “The sauce is so rich and flavorful! My husband went back for seconds.” – Sarah
⭐⭐⭐⭐⭐ “I love how easy this recipe is. It tastes just like my grandma’s Stroganoff!” – Amanda
⭐⭐⭐⭐⭐ “I made this for dinner last night, and my picky eaters cleaned their plates!” – Kevin
⭐⭐⭐⭐ “I used coconut cream instead of sour cream for a dairy-free version, and it was amazing.” – Rachel
⭐⭐⭐⭐⭐ “This is now a family favorite! Perfect comfort food for the cold weather.” – Melissa
Printable Recipe
Beef Stroganoff
This classic Beef Stroganoff recipe features tender beef and mushrooms in a creamy, savory sauce. Serve it over egg noodles for the ultimate comfort meal!
Ingredients
- For the Stroganoff:
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- To Serve:
- 12 ounces egg noodles, cooked according to package instructions
- Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Beef:
- Season the sliced beef with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the beef in batches until browned. Remove from the pan and set aside.
Sauté the Vegetables:
- In the same skillet, melt butter and sauté onions, garlic, and mushrooms until softened and lightly browned.
Make the Sauce:
- Sprinkle the flour and paprika over the vegetables, stirring to coat. Gradually add the beef broth, stirring constantly, until the sauce thickens.
Combine Everything:
- Return the beef to the skillet, reduce the heat, and simmer gently until the beef is tender. Stir in the sour cream and Dijon mustard. Adjust seasoning with salt and pepper.
Serve:
- Spoon the stroganoff over egg noodles and garnish with fresh parsley, if desired.
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If You Enjoyed This Recipe, Please Share!
I hope this Beef Stroganoff recipe becomes a beloved addition to your dinner table like it has for ours. If you enjoyed it, please share it with friends and family or post about it on social media. Spreading the love for good food brings joy to so many, and I’d be thrilled to see your creations! Don’t forget to tag me so I can celebrate your success.
