This creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream.
It is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.
This Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Egg Noodles: mashed potatoes or white or brown rice
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt
- Beef steak: petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef.
- Onion: preferably sweet yellow
- Mushrooms: cremini or white button
- Beef broth: preferably low-sodium
- Sour cream: full-fat is best
- Seasonings: kosher salt, freshly ground black pepper, and fresh parsley
How to make Beef Stroganoff
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown.
Then, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes.
Now, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley.
Preparation Tips
- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.
- Save 1/2 cup of the pasta water to thin the sauce if it gets too thick.
- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.
- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.
Serving Suggestions
Serve it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like roasted broccoli or sauteed asparagus. It is also delicious with butter swim biscuits or garlic knots.
Storage and Reheat
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat.
To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.
Easy Beef Stroganoff Recipe
Ingredients
- 12 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 ½ lbs thinly sliced beef steak I use petite shoulder
- 1 medium onion chopped
- 12 ounces cremini mushrooms
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- ⅔ cup sour cream
- Kosher salt and freshly ground black pepper
- Chopped Fresh Parsley
Instructions
- Boil egg noodles according to package instructions and drain well.
- Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.
- Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.
- Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened.
- Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley.
Video
Notes
- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.
- Save 1/2 cup of the pasta water to thin the sauce if it gets too thick.
- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.
- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Phyllis
Husband liked this, but he isn’t fond of sour cream and noticed it immediately. We’ll try it again sometime.
Deborah Gilbert
I’ve only had the boxed stroganoff in the past and absolutely hated it! This was absolutely delicious!!! My fiancé and I both have teeth issues so I used the shredded beef (sort of like steak’ums) and it was wonderful. One question though, how would I make it a little “saucier”? Just more beef broth? I’m not sure.
Beth Pierce
So happy that you and your fiance liked the beef stroganoff. Yes to make it saucier add a little more beef broth and maybe a little more sour cream.
Kelly
Simple, flavorful, and delicious recipe. I love the combination of ingredients here. Thanks for sharing.
Paula
Loved this easy recipe for homemade beef stroganoff. Oh so delish!
Beth Pierce
Thank you, Paula!
Dana Sandonato
Love beef stroganoff and this one is fantastic! So quick and easy!
Beth Pierce
Thank you, Dana!
Dave
This stroganoff recipe tastes so much better than the store bought one we always get! So creamy and hearty – it was a great dinner!
Angela G
This was so comforting and satisfying!! Perfect for an easy family dinner!
Katie
I’ve made this several times, but tonight the husband requested it! He wants it for lunch tomorrow, is it safe to eat being heated in the microwave the next day?
Beth Pierce
Yes, as long as you refrigerated the leftovers.
David Ringheim
I very much enjoy beef stroganoff however many years ago a chef I met suggested just before serving stir in a finely chopped quality, crispy dill pickle. Give it a try!
Beth Pierce
Thanks, David! Have you ever tried beef rouladen?
Nicolette
This was a nice combination for pasta sauce because it was creamy and beefy. Even my picky toddler loved the pasta! I am adding this recipe to my file.
Beth Pierce
So happy that you liked it, Nicolette!
Jack
Best beef stroganoff I have had in a while. My mom used to make this dish and I always loved it. Thanks for sharing. It brought back great memories.
Richie
I love beef stroganoff but I’ve never found the time to make it myself. Thanks for the recipe, it was great and not to time consuming. This is a keeper!
Lisa Marie
My kids love this recipe. It is one of their favorites. It is hard to find things that they like so thank you!
Beth Pierce
The pleasure is all mine, Lisa Marie!