Beef Stroganoff Recipe

I’ve been perfecting my beef stroganoff for years, and there’s something magical about watching those tender beef strips transform in a rich, velvety sauce. You might think you know this classic dish, but I’ve discovered a few game-changing techniques that’ll elevate your stroganoff beyond the typical weeknight dinner. The secret isn’t just in the ingredients—it’s in the method that most home cooks overlook.

Recipe

I can vouch for this Beef Stroganoff and tell you with 100% confidence that it will become your go-to comfort food recipe – I’ve made it countless times and watched everyone at the table go back for seconds (and thirds!).

What makes this version absolutely irresistible is the combination of perfectly seared beef strips that stay incredibly tender, fresh mushrooms that add an earthy richness, and a velvety sour cream sauce that’s neither too thick nor too thin, but just right.

My grandmother always told me that the secret to great Stroganoff lies in not rushing the process – letting those flavors meld together while the sauce develops that gorgeous golden color and silky texture that coats every strand of pasta.

The moment you take that first bite, you’ll experience tender beef that practically melts in your mouth, savory mushrooms with a subtle bite, and that luscious, tangy sauce that brings everything together in perfect harmony.

The aroma alone will have your kitchen smelling like a cozy European bistro, and trust me, this recipe is so straightforward that even if you’re intimidated by beef dishes, you’ll feel like a seasoned chef by the time you’re ladling this creamy masterpiece over buttery egg noodles.

Ingredients

The secret to restaurant-quality Beef Stroganoff lies in choosing the right ingredients—and knowing which ones you can’t compromise on. The best cuts of beef create tender, melt-in-your-mouth bites, while the right mushrooms add that deep, earthy flavor that makes this dish unforgettable. Here’s everything you need to create stroganoff that’ll have everyone asking for seconds.

For the Beef:

• 1½ pounds beef tenderloin or sirloin – Cut into ¾-inch strips against the grain (tenderloin is the gold standard, but sirloin works beautifully and saves money)
• 2 tablespoons vegetable oil – High smoke point is key for proper searing

For the Sauce Base:

• 8 oz cremini or baby bella mushrooms – Sliced thick; these have more flavor than white button mushrooms and won’t get mushy
• 1 large yellow onion – Diced; sweet onions work too if you prefer milder flavor
• 3 cloves garlic – Minced fresh (never use the pre-minced stuff here!)
• 3 tablespoons all-purpose flour – Creates the silky base; no substitutions for this one
• 1 cup beef broth – Low-sodium lets you control the salt level
• ½ cup dry white wine – Deglazes the pan and adds complexity (skip the “cooking wine”—use something you’d drink)

For the Creamy Finish:

• ¾ cup sour cream – Full-fat only! Light versions will curdle and ruin everything
• 2 tablespoons Dijon mustard – This is your secret weapon for tangy depth
• 1 tablespoon Worcestershire sauce – Adds that umami punch you can’t quite identify but absolutely need
• 2 tablespoons fresh dill – Chopped; dried works in a pinch but fresh makes it restaurant-worthy
• Salt and black pepper – To taste; white pepper if you want to keep it looking pristine

Quick Substitutions That Work:

No wine? Extra beef broth plus a splash of apple cider vinegar.

No cremini mushrooms? White button mushrooms are fine, just sauté them longer to concentrate the flavor.

Greek yogurt can pinch-hit for sour cream if you stir it in off the heat.

How to Make the Best Classic Creamy Beef Stroganoff

Take your time with this step—cutting against the grain breaks down the muscle fibers, making every bite tender and easy to chew. If the meat is slightly frozen for 15-20 minutes, it’ll slice much cleaner. Aim for uniform strips so they cook evenly, and don’t worry if they’re not perfect—rustic pieces add character to your stroganoff.

• Season the beef strips generously with salt and pepper

This isn’t just seasoning the surface—you’re building flavor from the inside out. Use more salt than you think you need (about ½ teaspoon for a pound of beef) and let it sit for 5-10 minutes while you prep other ingredients. The salt will start drawing out moisture, which helps achieve better browning later.

• Heat oil in a large skillet or Dutch oven over medium-high heat until shimmering****

Your pan needs to be hot enough to sear the beef properly—look for that telltale shimmer when the oil moves like water. A cold pan equals gray, steamed meat instead of beautifully browned pieces. Test with a small piece of beef: it should sizzle immediately when it hits the oil.

• Brown the beef in batches, avoiding overcrowding the pan

This is where patience pays off. Overcrowding drops the pan temperature and creates steam, robbing you of that gorgeous caramelized crust. Cook in 2-3 batches if needed, giving each piece space to breathe. You’ll hear aggressive sizzling—that’s exactly what you want.

Don’t move the meat for 2-3 minutes to develop proper browning.

• Remove beef to a plate and reduce heat to medium****

The beef doesn’t need to be fully cooked at this stage—it’ll finish cooking in the sauce later. Those beautiful brown bits stuck to the pan (called fond) are pure gold for flavor, so don’t clean the pan yet. Reducing the heat prevents the aromatics from burning when you add them next.

• Add butter to the same pan and sauté sliced onions until softened****

The butter will pick up all those delicious browned bits from the beef, creating an incredibly flavorful base. Cook the onions for 4-5 minutes until they’re translucent and sweet-smelling. If they start browning too quickly, lower the heat—burnt onions will make the entire dish bitter.

• Stir in minced garlic and cook for 30 seconds until fragrant

Garlic burns quickly, so watch it like a hawk. You’ll know it’s ready when the aroma hits you—that’s your 30-second window. If it starts turning brown, you’ve gone too far. Fresh garlic makes a noticeable difference here, but garlic powder works in a pinch (use ¼ teaspoon).

• Sprinkle flour over the onions and garlic, stirring constantly for 1 minute****

This creates a roux that will thicken your sauce beautifully. Stir continuously to prevent lumps and cook out the raw flour taste—you’ll notice the mixture becoming slightly golden. If you see any lumps forming, whisk vigorously or press them against the pan with your spoon.

• Gradually pour in beef broth while whisking continuously

Start with just a splash, whisking until smooth, then gradually add the rest. This prevents lumps and creates a silky base for your stroganoff. The mixture will look thin at first—don’t panic. It’ll thicken as it simmers and you add the other ingredients.

• Add Worcestershire sauce and Dijon mustard, then return beef to the pan

These ingredients add incredible depth—the Worcestershire brings umami richness while the Dijon provides subtle tang and helps emulsify the sauce. Nestle the beef back into the sauce along with any accumulated juices from the plate. Those juices are liquid gold for flavor.

• Simmer gently for 10-15 minutes until beef is tender and sauce has thickened

Keep the heat low enough that you see gentle bubbles, not a rolling boil. Aggressive boiling will make the beef tough and break the sauce. The beef should be fork-tender, and the sauce should coat the back of a spoon. If it’s too thick, add a splash more broth; too thin, simmer uncovered a few more minutes.

• Remove from heat and slowly stir in sour cream****

This is essential—adding sour cream to hot sauce can cause it to curdle. Let the pan cool for 2-3 minutes first, then stir in the sour cream gradually. If you’re nervous about curdling, temper the sour cream by mixing a few spoonfuls of the warm sauce into it first, then stir that mixture back into the pan.

• Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice****

The lemon juice is optional but magical—it brightens the entire dish and balances the richness. Start with just a few drops and taste. You’ll be amazed how it transforms the flavors. Don’t skip the final seasoning check; the sour cream will have mellowed everything, so you’ll likely need a pinch more salt.

• Serve immediately over egg noodles, rice, or mashed potatoes

Stroganoff waits for no one—the creamy sauce is at its silkiest when served right away. If you need to hold it, keep it warm on the lowest heat setting and stir occasionally. Leftover stroganoff reheats beautifully but may need a splash of broth to loosen the sauce.

Chef Tips

Mastering stroganoff goes beyond following basic steps—it’s about understanding the little tricks that separate good from extraordinary.

I’ve learned that sharp knife skills guarantee even beef strips that cook uniformly.

Don’t rush the searing process—patience creates better flavor.

Finally, thoughtful plating techniques with fresh herbs and a dollop of sour cream elevate presentation dramatically.

Nutrition

Beef Stroganoff is a rich, creamy dish that provides substantial protein and energy. This nutritional breakdown is based on a typical serving size of one cup (approximately 240g).

What You’ll Love About This Recipe

This beef stroganoff recipe has become my absolute go-to comfort food dish, and I know it’ll quickly become yours too.

The rich, creamy sauce paired with tender beef creates the perfect cozy meal that feels like a warm hug on your plate.

Quick and Easy Preparation: You can have this delicious dinner ready in just 30 minutes, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.

Budget-Friendly Ingredients: This recipe uses simple, affordable ingredients that you probably already have in your pantry, so you won’t need to make a special trip to the store or break the bank.

Crowd-Pleasing Flavor: The creamy mushroom sauce is so irresistible that even picky eaters will ask for seconds, and it’s fancy enough to serve when you have guests over for dinner.

Recipe Card

This classic Russian-inspired dish features tender strips of beef in a rich, creamy mushroom sauce that’s both comforting and elegant. The combination of sautéed beef, earthy mushrooms, and tangy sour cream creates a satisfying meal that’s perfect for weeknight dinners or special occasions.

Ingredients:

• 1 lb beef sirloin or tenderloin, cut into thin strips
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 12 oz egg noodles

Instructions:

1. Cook egg noodles according to package directions. Drain and set aside.
2. Season beef strips with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add beef strips and cook for 2-3 minutes until browned. Remove and set aside.
5. In the same skillet, add onions and cook for 3-4 minutes until softened.
6. Add mushrooms and garlic, cook for another 3-4 minutes.
7. Sprinkle flour over vegetables and stir for 1 minute.
8. Gradually add beef broth, Worcestershire sauce, and Dijon mustard.
9. Bring to a simmer and cook for 2-3 minutes until thickened.
10. Return beef to skillet and reduce heat to low.
11. Stir in sour cream and cook for 1-2 minutes without boiling.
12. Season with salt and pepper, garnish with parsley.
13. Serve over egg noodles.

Notes:

Do not let the sauce boil after adding sour cream to prevent curdling. For best results, use room temperature sour cream. Beef can be substituted with chicken or turkey for variation.

Equipment:

Large skillet, large pot for noodles, cutting board, sharp knife

Time:

Prep time: 15 minutes

Cooking time: 25 minutes

Cuisine:

Russian

Serving:

4 servings