Beef Stroganoff is a classic entree that marries tender beef with creamy, mushroom sauce served over egg noodles. While it sounds gourmet, this dish comes together in just thirty minutes. We think it’s the best beef stroganoff recipe around.
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Our homemade beef stroganoff recipe is made with pan-seared beef strips, earthy mushrooms, aromatic garlic and onion, and a tangy cream sauce served over golden egg noodles. It’s the kind of recipe you can “dress up” for special occasions or “dress down” for a busy weeknight meal.
For more creamy noodle dishes, try our Easy Chicken Tetrazzini or Garlic Parmesan Chicken Alfredo.
Why You'll Love This Recipe
- Make Weeknight Dinner Special: Our homemade stroganoff recipe is an elevated option when you’re tired of making the same meals for dinner each week.
- 30-Minute Meal: Our easy-to-follow recipe is ready in just thirty minutes.
- Easily Adapted: The beef strips, noodles, and sour cream can all be substituted to make it more budget-friendly and adapted to what you have on hand.
Ingredients
- Egg Noodles: Traditionally, stroganoff is served over egg noodles. However, you can use any other pasta, rice, polenta, or mashed potatoes.
- Beef: The type of beef you use determines how tender the meat will be. We recommend sirloin steak or ribeye. Other options include beef tenderloin or filet mignon. Use ground beef for a budget-friendly option.
- Aromatics: Garlic and yellow onion lend a savory flavor to this recipe.
- Mushrooms: Brown mushrooms add an earthy, umami profile to the stroganoff gravy. If you don’t like mushrooms, you can omit them from the recipe.
- Beef Broth and Worcestershire Sauce: These two ingredients are whisked together with flour to form the base of the cream sauce. Use vegetable or chicken broth in a pinch.
- Sour Cream and Dijon Mustard: The final ingredients for the homemade stroganoff sauce give it the creamy, tangy flavor that this dish is known for. Sour cream can be substituted with plain Greek yogurt.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make it Gluten-Free: Replace the all-purpose flour with a gluten-free flour or make a slurry with equal parts cornstarch and cool water to make this recipe gluten-free.
- Add Vegetables: Sneak in some extra vegetables by adding broccoli, red bell peppers, or asparagus.
- Spice it Up: Saute red pepper flakes with the onion and garlic to add some heat to this dish.
How To Make Beef Stroganoff
Grab your favorite skillet and set a pot of water to boil. Cut the beef into strips. Chop the garlic and onion.
- Step 1: Boil the Noodles. Cook the egg noodles to al dente following package directions for your noodles.
- Step 2: Sear the Beef. Place the seasoned beef in a medium-high skillet and sear it in the butter for 1 to 2 minutes per side. Remove the beef from the skillet.
- Step 3: Saute the Vegetables. Turn down the heat to medium. Sauté the onion. Add in the mushrooms and garlic and cook them to soften for about 4 minutes.
- Step 4: Make the Gravy. Whisk together beef broth, flour, and Worcestershire sauce in a medium bowl until it’s smooth. Pour it into the skillet with the mushrooms and onions. Bring it to a boil, then let it simmer on low for about 5 minutes.
- Step 5: Finish the Sauce. Once the mushroom gravy has thickened, add the beef back into the skillet. Stir in the mustard and sour cream and cook for an additional 1 to 2 minutes, letting the beef warm through.
- Step 6: Assemble. Spoon the beef stroganoff sauce over the egg noodles. Bon appétit!
Hint: How to Avoid Tough Beef
The longer the beef cooks, the more of its natural juices evaporate, which leads to tough, chewy beef strips.
Expert Tips
- Perfect Timing: Add the pasta to boiling water right after you add the gravy to the skillet. The noodles should be done right about the same time as the sauce is finished. This way, the noodles are nice and hot when it’s time to serve dinner.
- Simple Swap: Swap the mushrooms and sour cream for cream of mushroom soup. Add it into the gravy when the recipe calls for the sour cream and mustard.
- Sauce Consistency: If the sauce is too thin or runny, add a little more flour to thicken it.
Storage Directions
- Storing: Keep leftover beef stroganoff in an airtight container in the refrigerator. It will last for 3 to 4 days. You can freeze this dish for up to three months. Store the sauce and beef mixture separately from the noodles to avoid soggy noodles. Thaw it overnight, then follow the reheating directions to serve it.
- Reheating: Reheat leftovers in a saucepan on medium heat until it is warmed through. If you prefer to use the microwave, reheat it on high in 30 second intervals until the internal temperature reaches 165°F. Alternatively, you can reheat leftover stroganoff in the oven. Cover it with foil and bake it in a 350°F oven for 15 to 20 minutes, or until it's heated through. When reheating this dish, the sour cream may separate a bit.
Serving Suggestions
A special occasion deserves a gourmet meal. Make this stroganoff recipe to celebrate an anniversary or big promotion. But needing a dinner idea on a regular weeknight is reason enough to try this recipe and you can easily enjoy leftovers for a hearty lunch!
- Make our beef stroganoff with mushrooms and serve it with baked bacon wrapped asparagus, strawberry pecan salad, and our homemade dinner rolls recipe.
- Garnish your dish of stroganoff with fresh parsley or a sprinkle of parmesan cheese.
- Serve these delicious cream puffs for dessert.
More 30-Minute Dinner Recipes
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Homemade Beef Stroganoff
Equipment
Ingredients
- 12 ounce egg noodles
- 1½ pounds sirloin steak or ribeye (cut into ½-thick strips)
- ¼ cup butter (divided)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 cup yellow onion (diced)
- 8 ounce brown mushrooms (sliced)
- 3 teaspoons garlic (minced)
- 2 cups beef broth
- 2 tablespoon all-purpose flour
- 2 tablespoon Worcestershire sauce
- ¾ cup sour cream
- 1 teaspoon Dijon mustard
Instructions
- Cook egg noodles to al dente per directions on the package. Drain and set aside.
- Season the sliced beef with salt, black pepper, and thyme.
- In a large skillet, heat two tablespoons of butter over medium-high heat. Place beef strips in a single layer, cooking for 1-2 minutes per side without stirring. Ensure they are just browned and no longer red. Sear the beef in two batches to avoid overcrowding the pan. Once browned, transfer the beef to a plate and cover to keep it warm.
- Reduce heat to medium, add remaining butter, and melt. Then add onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan, and continue cooking until they have softened, about 4 minutes.
- Add beef broth, flour, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
- Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
- Add the cooked beef back to the skillet when the mushroom gravy thickens, then stir in sour cream and Dijon mustard! Cook for 1-2 minutes until beef is warmed through.
- Serve over cooked egg noodles, and enjoy!
Notes
- Choose a high-quality beef and avoid overcooking it for the best texture.
- If your sauce is a bit runny, you can thicken it with a little extra flour.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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