Beef Stroganoff is a timeless comfort food that never goes out of style. With tender strips of beef, savory mushrooms, and a luxuriously creamy sauce, this classic dish delivers rich flavor in every bite. Served over egg noodles, rice, or mashed potatoes, it’s the kind of hearty meal that feels both nostalgic and satisfying.
This easy Beef Stroganoff recipe is perfect for busy weeknights when you want something filling without spending hours in the kitchen. Ready in just 40 minutes, it uses simple, pantry-friendly ingredients while still tasting like a restaurant-quality meal. The creamy sour cream sauce pairs beautifully with the beef, creating a silky texture that coats every noodle.
What makes this homemade Beef Stroganoff especially great is its versatility. You can swap cuts of beef, add extra mushrooms, or lighten it up with Greek yogurt instead of sour cream. Whether you prefer a traditional preparation or a modern twist, this recipe adapts easily to your taste and dietary needs.
If you’re looking for a comforting dinner that’s easy, family-friendly, and full of classic flavor, this Beef Stroganoff recipe checks all the boxes. It’s ideal for meal prep, leftovers reheat beautifully, and it’s guaranteed to become a go-to dinner in your weekly rotation.
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Beef Stroganoff
Beef Stroganoff is a comforting classic made with tender strips of beef simmered in a rich, creamy mushroom sauce and served over egg noodles. This hearty dish comes together quickly and delivers big, cozy flavors perfect for weeknight dinners or special occasions.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
1 lb beef sirloin or flank steak, thinly sliced
2 tbsp olive oil or butter
1 small onion, finely chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3/4 cup sour cream
Salt and black pepper, to taste
Cooked egg noodles or rice, for serving
Fresh parsley, chopped (optional garnish)
Instructions
Heat oil or butter in a large skillet over medium-high heat.
Add sliced beef and sear quickly until just browned. Remove and set aside.
In the same skillet, sauté onion and mushrooms until softened, about 5 minutes.
Add garlic and cook for 30 seconds. Stir in flour and cook 1 minute.
Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard.
Simmer until sauce thickens slightly.
Reduce heat to low, stir in sour cream, and return beef to skillet.
Heat gently (do not boil) until warmed through. Season with salt and pepper.
Serve over egg noodles or rice and garnish with parsley.
Notes
Cooking Tips
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Slice beef against the grain for maximum tenderness.
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Do not boil after adding sour cream—gentle heat prevents curdling.
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Use full-fat sour cream for the creamiest texture.
Variations
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Healthier Option: Substitute Greek yogurt for sour cream.
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Mushroom Lover’s: Double the mushrooms for extra umami.
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Slow Cooker: Add all ingredients except sour cream; stir it in at the end.
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Low-Carb: Serve over zucchini noodles or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 36g
