Beef Stroganoff Recipe is a creamy, savory classic that delivers rich flavor in just about 30 minutes. Picture tender strips of top sirloin swimming in a silky mushroom and sour‑cream sauce—comfort on a plate. This recipe is all about satisfying, indulgent flavors balanced with simple cooking techniques to make your dinner effortless and delightful.
Why You’ll Love This Recipe
- Quick yet indulgent: Ready in around 30 minutes without compromising on flavor.
- Luxuriously creamy: A dreamy blend of heavy cream, sour cream, and beef broth.
- Tender beef every time: Thin slices sear perfectly and stay juicy.
- Simple elegance: Easy-to-find ingredients that elevate quick home cooking.
- Family-friendly comfort: Feeds a crowd or satisfies weeknight cravings.
Ingredients
For the Beef Stroganoff:
- 1 pound of top sirloin steak, thinly cut against the grain for tenderness
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 Tbsp Worcestershire sauce
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
To Serve:
- 1 tablespoon of finely chopped green onions or fresh parsley for garnish
- 8–12 oz egg noodles (optional, but classic)
Step‑by‑Step: How to Make Beef Stroganoff
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, lay the beef strips in a single layer—cook about 1 minute per side until browned but not overcooked. Work in batches if needed. Set aside and keep warm.
- Add butter, onions, and mushrooms to the pan. Cook for 6 to 8 minutes, stirring occasionally, until the mixture softens and develops a golden hue.
- Add the minced garlic and sauté for about a minute, just until aromatic. Stir in the flour and cook for another minute, stirring constantly.
- Deglaze the pan with beef broth, scraping up any flavorful browned bits stuck to the bottom. Add heavy cream and simmer for 1–2 minutes until the sauce thickens slightly.
- Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then add it to the pan while stirring constantly to prevent curdling.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the cooked beef along with its juices back to the pan and simmer gently until warmed through.
- Serve hot over egg noodles and garnish with green onions or parsley.
Helpful Tips
- Dry the meat first: Pat beef dry before searing to help create a flavorful crust.
- Don’t overcrowd the pan: This ensures proper browning instead of steaming.
- Temper sour cream: Mixing a bit of sauce first prevents the sour cream from curdling.
- Season generously: Salt, pepper, and perhaps a hint of garlic or mustard enhance the flavor.
- Use low-sodium broth: Controls the salt level while adding depth.
Substitutions And Variations
- Protein swaps: Ground beef or turkey offers a quicker, budget-friendly twist.
- Shortcut sauce: Use cream of mushroom soup for a fast version—just adjust seasonings.
- Add a splash of brandy or white wine to elevate the flavor with a sophisticated touch.
- For a unique umami boost, substitute fish sauce for Worcestershire—it adds depth without altering the flavor.
- Lighten up: Swap Greek yogurt for sour cream or serve over zoodles to reduce heaviness.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freeze: Does freeze well—just thaw overnight before reheating.
- Reheat gently: Warm over low heat or in the microwave on medium. If the sauce tightens, stir in a splash of broth or cream to loosen it.
- Keep noodles separate: Noodles can become soggy if stored with the sauce—store separately if possible.
Nutritional Information
Here’s a typical breakdown per 256 g serving (sauce only):
- Calories: ~384 kcal
- Fat: 24 g
- Protein: 26 g
- Carbs: 16 g (includes 1.8 g fiber, 3.5 g sugar)
- Saturated fat: ~8.8 g
- Cholesterol: ~90 mg
With noodles added (same 256 g portion):
- Calories: ~330 kcal
- Fat: 17 g
- Protein: 20 g
- Carbs: 23 g (2.6 g sugar, 1.8 g fiber)
This dish also delivers key nutrients like vitamins A, C, and D, along with iron, calcium, and potassium.
Serving Suggestions
Serve this rich dish over tender egg noodles for a classic pairing. For lighter or creative options, try:
- Zoodles (zucchini noodles) for a veggie-forward twist.
- Rice or mashed potatoes, especially in Brazilian-style versions.
- Spaetzle for a heartier, German-inspired take.
- Pickles or acidic sides, as in some Eastern European traditions.
Frequently Asked Questions About Beef Stroganoff
Why is my beef tough or chewy?
You may be overcooking it. Use tender cuts like sirloin or tenderloin, slice against the grain, and sear quickly—about 1 minute per side—before removing and finishing in the sauce.
How can I stop the sauce from curdling?
Temper the sour cream by mixing it with a bit of warm sauce before adding it to the pan. Keep temperatures moderate and avoid boiling once it’s added.
Can I make it ahead?
Yes! You can prepare and refrigerate it for up to 3 days or freeze it. Reheat gently and add a splash of broth if needed to restore creaminess.
Can I use something besides sour cream?
Greek yogurt is a lighter swap. You can also use cream of mushroom soup for a shortcut, though flavors will differ slightly.
Is there a vegetarian version?
Try mushrooms or tofu in place of beef. Some recipes even use a mix of mushrooms and Swiss-style veggie “meats” for a rich, meaty texture without meat.
Conclusion
Thank you so much for spending a moment with this recipe—I hope Beef Stroganoff brings warmth and joy to your table. There’s something so comforting about its creamy, savory sauce and tender beef that makes it feel like a hug from your kitchen. It’s easy, flavorful, and the kind of dish you’ll want to make on repeat. Wishing you many cozy meals ahead—happy cooking, and thanks for being part of our food-loving community!
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Beef Stroganoff Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Beef Stroganoff made with tender sirloin and a rich mushroom-sour cream sauce. Quick and easy comfort food ready in just 30 minutes. Serve it over noodles, rice, or mashed potatoes for a hearty and satisfying dinner.
Ingredients
1 lb top sirloin steak, thinly sliced across the grain
2 Tbsp olive oil
2 Tbsp unsalted butter
½ medium onion, finely chopped
½ lb brown mushrooms, thickly sliced
1 garlic clove, minced
1 Tbsp all-purpose flour
1 cup beef broth
¾ cup heavy whipping cream
¼ cup sour cream
1 Tbsp Worcestershire sauce
½ tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
1 Tbsp chopped green onions or parsley (garnish)
8–12 oz egg noodles (optional)
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, lay the beef strips in a single layer—cook about 1 minute per side until browned but not overcooked. Work in batches if needed. Set aside and keep warm.
- Add butter, onions, and mushrooms to the pan. Cook for 6 to 8 minutes, stirring occasionally, until the mixture softens and develops a golden hue.
- Add the minced garlic and sauté for about a minute, just until aromatic. Stir in the flour and cook for another minute, stirring constantly.
- Deglaze the pan with beef broth, scraping up any flavorful browned bits stuck to the bottom. Add heavy cream and simmer for 1–2 minutes until the sauce thickens slightly.
- Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then add it to the pan while stirring constantly to prevent curdling.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the cooked beef along with its juices back to the pan and simmer gently until warmed through.
- Serve hot over egg noodles and garnish with green onions or parsley.
Notes
Use top sirloin, tenderloin, or ribeye for best texture. Pat beef dry before searing and avoid overcrowding the pan. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 384 kcal
- Sugar: 3.5 g
- Carbohydrates: 16 g
- Protein: 26 g