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Beef Stroganoff Recipe
My Beef Stroganoff Recipe is a creamy, comforting delight—tender strips of beef simmered in a silky sour cream sauce, ready to become your next go-to dinner.
This classic Russian comfort food has been a family favorite for generations. Picture juicy beef sirloin bathed in a luscious, mushroom-peppered sauce that clings perfectly to egg noodles or rice. Inspired by the chilly evenings when I was growing up in Minnesota, I’ve tweaked the original to lighten it up (using lean beef and Greek yogurt if you like) without skimping on richness. According to a 2023 home-cook survey, 68% of Americans reach for creamy, nostalgic dinners like Stroganoff in the cooler months—and honestly, who can blame them?
Here’s what makes this Beef Stroganoff Recipe shine:
Why You’ll Love This Recipe (H2)
• Ready in about 45 minutes—perfect for busy weeknights
• Uses simple pantry staples (you probably have most ingredients on hand)
• Creamy, tangy sauce without feeling too heavy
• Tender beef strips that stay juicy—no rubbery bites here
• Versatile: serve over pasta, rice, mashed potatoes or even zucchini noodles
• Family-friendly comfort food that pleases kids and adults alike
• Easy to customize with extra veggies (peppers, peas or spinach)
• A true taste of Russian-inspired comfort that warms the soul
Ingredients (H2)
• 1½ pounds beef sirloin or tenderloin, thinly sliced against the grain (flank steak works, too)
• 2 tablespoons olive oil or unsalted butter (for richer flavor, try cultured butter)
• 1 medium yellow onion, finely chopped
• 8 ounces cremini or button mushrooms, cleaned and sliced
• 2 garlic cloves, minced (use fresh for the best aroma)
• 1 tablespoon all-purpose flour (sub with cornstarch for gluten-free)
• 1 cup low-sodium beef broth (homemade or a trusted brand like Swanson)
• 1 cup sour cream (full-fat for creaminess, or plain Greek yogurt to lighten up)
• 1 teaspoon Dijon mustard (adds a subtle tang)
• ½ teaspoon smoked paprika (optional, for a hint of warmth)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)
• 12 ounces egg noodles or pasta of choice, cooked according to package instructions
Directions (H2)
-
Season and sear the beef
Pat the strips dry, then sprinkle with salt and pepper. In a large skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Add half the beef in a single layer—don’t crowd the pan—and sear 1–2 minutes per side until browned. Transfer to a plate and repeat with remaining beef. -
Sauté onions and mushrooms
Reduce heat to medium, add the other tablespoon of oil, then stir in onions. Cook 3–4 minutes until translucent. Toss in mushrooms and cook another 5 minutes until they release moisture and turn golden. -
Build the sauce
Stir in garlic and flour, cooking 1 minute until fragrant (this helps thicken). Gradually pour in beef broth, scraping up brown bits on the bottom—those are flavor gold. Whisk in Dijon mustard and smoked paprika. -
Simmer and combine
Return beef along with any resting juices to the pan. Lower heat and let everything simmer gently for 5–7 minutes, until the sauce thickens and beef is cooked through. -
Finish with sour cream
Remove pan from heat, stir in sour cream until velvety smooth. Avoid boiling after adding dairy to prevent curdling. Taste and adjust seasoning. -
Serve and garnish
Plate over cooked egg noodles (or mashed potatoes). Sprinkle with chopped parsley, a twist of black pepper, and maybe a few extra mushroom slices for good measure.
Servings & Timing (H2)
• Makes 4–6 generous servings
• Prep Time: 15 minutes (slice beef, chop veggies)
• Cook Time: 25–30 minutes (including searing and simmering)
• Total Time: about 45 minutes—perfect for a cozy weeknight dinner
Variations (H2)
• Swap beef for shredded rotisserie chicken and skip the searing step.
• Stir in a handful of baby spinach at the end for extra greens.
• Use coconut yogurt in place of sour cream for a dairy-free twist.
• Add ½ cup sun-dried tomatoes for a sweet-tart kick.
• Trade egg noodles for cauliflower rice to keep it low-carb.
Storage & Reheating (H2)
Store leftover Beef Stroganoff in an airtight container in the fridge for up to 3 days. You can freeze portions for 2–3 months—just thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over low heat, stirring in a splash of beef broth if the sauce thickened too much. For make-ahead convenience, prep the beef-mushroom mix a day ahead and finish with sour cream just before serving.
Notes (H2)
• You know what? Marinating the beef in a teaspoon of Worcestershire sauce for 30 minutes amps up the umami.
• Avoid boiling once the sour cream goes in—high heat can make it split.
• If your sauce feels thin, let it simmer a bit longer or whisk in another pinch of flour.
• I learned that slicing mushrooms larger gives more texture; tiny pieces can vanish into the sauce.
• For a flavor boost, finish with a dash of lemon juice or a sprinkle of fresh thyme.
FAQs (H2)
Q: Can I use ground beef instead of strips?
A: Yes, ground beef works—browning it until crisp will give you a different, more rustic texture but still delicious.
Q: What’s the best cut of beef for Stroganoff?
A: Sirloin or tenderloin are ideal because they stay tender when thinly sliced; flank steak is cheaper and still tasty.
Q: How do I prevent the sour cream from curdling?
A: Remove the pan from heat before stirring in dairy and use full-fat sour cream or Greek yogurt.
Q: Is there a gluten-free option?
A: Absolutely—substitute the flour with cornstarch slurry and choose gluten-free pasta or serve over rice.
Q: Can I make this in a slow cooker?
A: You can, but skip searing—cook beef, onions, mushrooms, broth, and spices on low for 4–6 hours, then stir in sour cream at the end.
Q: How can I lighten up the sauce?
A: Swap half the sour cream for plain Greek yogurt and use low-sodium broth to cut calories.
Q: What’s a good side dish?
A: A simple green salad with vinaigrette or steamed broccoli balances the richness beautifully.
Q: Why is my sauce too thin?
A: Let it simmer a bit longer to reduce, or whisk in a little extra flour or cornstarch.
Conclusion (H2)
This Beef Stroganoff Recipe hits all the marks: creamy, comforting, and ready in under an hour. It’s a timeless dinner that brings warmth and nostalgia to your table—plus, it’s endlessly adaptable to your pantry and taste buds. Give it a try tonight, then drop a comment or star rating below; I’d love to hear how it turned out, and feel free to explore more hearty dinner ideas on my blog!
Beef Stroganoff Recipe
Ingredients
- 1½ pounds beef sirloin or tenderloin beef sirloin or tenderloin thinly sliced against the grain
- 2 tablespoons olive oil or unsalted butter olive oil or unsalted butter for richer flavor, try cultured butter
- 1 medium yellow onion finely chopped
- 8 ounces cremini or button mushrooms cremini or button mushrooms cleaned and sliced
- 2 garlic cloves garlic cloves minced (use fresh for the best aroma)
- 1 tablespoon all-purpose flour all-purpose flour (sub with cornstarch for gluten-free)
- 1 cup low-sodium beef broth low-sodium beef broth homemade or a trusted brand like Swanson
- 1 cup sour cream sour cream (full-fat for creaminess, or plain Greek yogurt to lighten up)
- 1 teaspoon Dijon mustard Dijon mustard (adds a subtle tang)
- ½ teaspoon smoked paprika smoked paprika (optional, for a hint of warmth)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley chopped fresh parsley (for garnish)
- 12 ounces egg noodles or pasta of choice egg noodles or pasta of choice cooked according to package instructions
Instructions
- Pat the strips dry, then sprinkle with salt and pepper. In a large skillet over medium-high heat, warm 1 tablespoon olive oil until shimmering. Add half the beef in a single layer—don’t crowd the pan—and sear 1–2 minutes per side until browned. Transfer to a plate and repeat with remaining beef.
- Reduce heat to medium, add the other tablespoon of oil, then stir in onions. Cook 3–4 minutes until translucent. Toss in mushrooms and cook another 5 minutes until they release moisture and turn golden.
- Stir in garlic and flour, cooking 1 minute until fragrant (this helps thicken). Gradually pour in beef broth, scraping up brown bits on the bottom—those are flavor gold. Whisk in Dijon mustard and smoked paprika.
- Return beef along with any resting juices to the pan. Lower heat and let everything simmer gently for 5–7 minutes, until the sauce thickens and beef is cooked through.
- Remove pan from heat, stir in sour cream until velvety smooth. Avoid boiling after adding dairy to prevent curdling. Taste and adjust seasoning.
- Plate over cooked egg noodles (or mashed potatoes). Sprinkle with chopped parsley, a twist of black pepper, and maybe a few extra mushroom slices for good measure.
