Classic Beef Stroganoff
Tender strips of beef and mushrooms in a rich, creamy Stroganoff sauce served over egg noodles. Comfort food at its finest.
By Elena Rossi · Published 2026-03-23 · Updated 2026-03-23
Prep 15 min · Cook 20 min · Total 35 min · Serves 4 · Medium · american · dinner
Rating: 4.8/5 (189 reviews) · 580 kcal per serving
Introduction
When you need pure, unadulterated comfort food, Beef Stroganoff always delivers. It's a classic for a reason: the combination of tender beef, earthy mushrooms, and a tangy, savory sour cream sauce is deeply satisfying.
Why You'll Love It
- Rich and creamy without being overly heavy
- Perfect weeknight dinner that feels like a weekend treat
- A great way to use a more affordable cut of steak
Ingredients
- 1 lb sirloin steak or flank steak, sliced very thinly across the grain
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 medium onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth
- 1 tbsp Dijon mustard
- 1/2 cup sour cream, at room temperature
- 8 oz wide egg noodles
- 2 tbsp fresh parsley, chopped (for garnish)
Equipment
- Large deep skillet
- Pot for boiling noodles
Instructions
- Sear the beef. — Season the thinly sliced beef with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the beef in a single layer (work in batches if necessary) and sear quickly for 1-2 minutes per side just to brown the outside. The beef should still be a bit pink inside. Remove the beef to a plate.
- Sauté the onions and mushrooms. — Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Add the chopped onions and sliced mushrooms. Sauté until the mushrooms are browned and the onions are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute.
- Create the sauce base. — Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth, stirring continuously to prevent lumps. Whisk in the Dijon mustard. Bring the mixture to a simmer, lower the heat, and let it cook for about 5 minutes until the sauce thickens nicely.
- Boil the noodles and finish the stroganoff. — While the sauce simmers, cook the egg noodles in a pot of salted boiling water according to package directions. Drain well. To finish the stroganoff, turn the heat under the skillet to low. Stir in the sour cream and mix until fully incorporated and smooth (do not let it boil vigorously or the sour cream may curdle). Return the beef and its resting juices to the skillet. Warm through for 1-2 minutes. Serve the stroganoff hot over the cooked egg noodles, garnished with fresh chopped parsley.
Tips
- Slicing the beef across the grain is crucial for tenderness. To make it easier to slice thinly, freeze the steak for 15-20 minutes before cutting.
- Make sure the sour cream is at room temperature to prevent it from curdling when hitting the hot sauce.
Variations
- Ground Beef Stroganoff: Swap the steak for a pound of lean ground beef for an even quicker, highly affordable weeknight version.
Storage
Fridge: Store the stroganoff and noodles separately if possible, or mixed together, in an airtight container for up to 3 days.
Freezer: The sauce can be frozen for up to 2 months. Reheat gently and whisk well if the sauce separates slightly.
Reheat: Reheat on the stovetop over low heat until gently warmed through.
Nutrition (per serving)
- Calories: 580 kcal
- Fat: 28 g
- Carbs: 45 g
- Protein: 36 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 590 mg
FAQ
What cut of beef is best for Stroganoff?
Sirloin, flank steak, or ribeye are all excellent choices. You want a tender cut that cooks quickly.
How can I store leftovers and reheat them without losing flavor?
For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of water or broth to revive the original texture.
Can I freeze this recipe for meal prep?
Many components of this dish freeze beautifully. Freeze portions in freezer-safe airtight containers or heavy-duty freezer bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating for the best results.
Is it possible to make this dish gluten-free?
Yes! You can easily adapt this recipe to be gluten-free by swapping out any wheat-based ingredients (like soy sauce, pasta, or flour) with certified gluten-free alternatives such as tamari, gluten-free pasta, or a 1-to-1 gluten-free baking flour.
Can I substitute ingredients if I have dietary restrictions?
Absolutely. This recipe is highly adaptable. You can swap proteins (like chicken for tofu), use dairy-free alternatives (like coconut milk or vegan butter), or add extra vegetables based on your dietary needs and what you have available in your pantry.
What is the secret to getting the best flavor out of this recipe?
The key to unlocking restaurant-quality flavor is proper seasoning and temperature control. Always taste and adjust salt and pepper as you cook, and ensure your pan is properly preheated before searing or sautéing to build deep, caramelized flavors.
How far in advance can I prepare the ingredients?
You can save significant time by prepping your ingredients (washing, chopping vegetables, and measuring spices) up to 24 hours in advance. Store prepared vegetables in airtight containers in the fridge until you are ready to cook.
What side dishes pair well with this meal?
This dish pairs exceptionally well with simple, contrasting sides. A crisp, acidic green salad, roasted seasonal vegetables, or a slice of crusty artisan bread will complement the main flavors perfectly without overwhelming the palate.
Can I scale this recipe up for a larger crowd?
Yes, you can easily double or triple the ingredients to serve more people. However, when cooking larger batches, ensure you use a larger pan or cook in batches so you don't overcrowd the pan, which can cause ingredients to steam rather than sear.