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
Natasha
One of the best online recipes for stroganoff. It was full of flavor and very rich I felt like I was eating at a restaurant!
Anna
Stroganoff is my Hubby’s favorite meal! This is pure comfort food!
Leslie
I haven’t had beef stroganoff in a very long time! It’s one of those classic comfort meals to me! This looks amazing!
Anita
Made this dish with thinly sliced beef for stir-frying because that’s what I got. It came out delicious and we all love it.
Katie
This looks so good! Can’t wait to try it.
Sharon
Beef stroganoff is one of my favorite comfort foods. This recipe is just like my mom would make when I was growing up.
Emese
Wow, I know you supposed to be excited about the main aka the beef, but I love how rich the creamy gravy looks like. I will definitely try it. Thanks for the recipe.
Lisalia
So delicious and flavorful. Can’t wait to make it again!
Krissy Allori
Stroganoff is one of my favorite comfort foods. It also takes me back to my childhood. My mom made this at least a couple of times a month. I haven’t made it in way too long. Putting it on the menu for next week.
wilhelmina
My family loved this stroganoff. So easy to prepare and absolutely delish!
Krissy Allori
This is one of my favorite comfort food meals. It’s always a big hit with the family. So satisfying and just tastes like home.
Suzy
This was so easy to make! The whole family loved it!
Kristyn
Stroganoff is one of our go-to recipes! My kids love it! It’s so comforting!
Chelsea
This is the most delicious dish!! So much flavor and so simple! Thanks for sharing!
Linda
Sounds tasty. If you stir in 2 tsp of cornstarch into the sour cream before you add in, it won’t “break” if you have to reheat.
Bernadette
I made the beef stroganoff…came out watery..I would recommend starting with 1cup of broth…Was delicious though.
Brandi
Is there a recipe on your site for the pepper/green bean side in the beef stroganoff recipe picture?
Thanks!
bpierce
No I am sorry there isn’t but I can tell you exactly how I prepare that. Just boil some fresh green bean for about 4-6 minutes. It should not be a full out boil just a light simmer boil. Remove from heat and plunge into cold water or even ice water to stop the cooking process. Chop 1/2 red pepper. Heat one tablespoon olive oil in saute pan and add the red pepper. Saute for about 3 minutes. Add the green beans and saute for another 2 minutes. Sprinkle lightly with garlic powder, salt & pepper. You can also use a bit of sesame oil with the olive oil for sauteing. It adds great flavor but all you need is a touch. Sometimes I sprinkle on just a pinch of dried ginger. Piece of cake! Happy cooking!
Tricia
Great
Beth Pierce
Thanks so much!