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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Rani
Thanks so much for the great recipe! The whole family loved it. Even my picky toddler. I bet this was would be delicious with ground beef as well and that would save a bit of money at the market.
Beth Pierce
Thanks, Rani! I do have a wonderful ground beef stroganoff recipe.
Ben
This is one delicious dish. There is no more comforting comfort food than beef stroganoff and yours perfectly captures all the heartiness, creaminess, and beefiness that makes it so great.
Beth Pierce
Thanks, Ben! Enjoy!
Kristyn
Beef stroganoff is one of those meals that I can make any time & I know my family will love it! It brings comfort to the table & is so rich & creamy!
Eden
This was really good rich and creamy! Made it for dinner and everyone loved it.
Krystle
Tasted just like my Mom’s recipe. Comfort food at its finest!
Rosemary Winslow
Another keeper from you…..I’m running out of space..thanks!
Beth Pierce
Thanks Rosemary! So glad that you liked it!
Jac
Love anything with creamy mushrooms and the kids love anything with pasta so we all enjoyed. Thanks!
Lauren Michael Harris
I had been stroganoff for the first time in culinary arts school and LOVE it! I’m always looking for new variations to try – this one sounds easy and delicious!
Lily
I really love the video for this recipe. It looks so easy and delicious to make! I bet it reheats well too! Thanks for sharing this recipe.
AISilva
This beef stroganoff looks so amazing! My kids would love these egg noodles too. I can’t wait to try this meal this week. Thank you!
Sarah Baumeister
I love using leftover steak to make beef stroganoff. I have never added mustard to my sauce– gotta try that!
Marie-Charlotte Chatelain
Amazing! You really bring on the umami in this dish! LOVE that you add mustard and worestershire!
maryanne
My family all loved this beef stroganoff recipe!! So rich and flavorful!
Biana
This Beef Stroganoff looks great. A fabulous dinner recipe.
Carrie Robinson
This has to be the most perfect comfort food! 🙂 I love homemade beef stroganoff.
Jill
Love the addition of mustard. Looking forward to trying your recipe!