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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Marysa
Definitely something to enjoy when you feel you need something quick, comforting, and easy. I highly recommend this recipe
Beth Pierce
Thanks, Marysa!
Paula Richie
Looks like a comforting classic! Perhaps we can try a veggie-swap version, maybe with lentils or tempeh.
Cindy
Can whole fat Greek yogurt be substituted for the sour cream?
Beth Pierce
Yes it sure can!
adriana
This was SO good! What a great dinner recipe for the whole family. Comfort food at its best!
Beth Pierce
Thanks, Adriana! I am so happy that you like the homemade beef stroganoff!
Erin
Looks so delish! Can’t wait to make this at home! My husband is going to love this!
Jack
Great beef stroganoff recipe. It was just as good as the recipe my Grandma used to make. Good times. I served it over mashed potatoes because that is way I have always loved it. Thanks for the recipe.
Beth Pierce
You are most welcome, Jack!
Claudia
This is such a delicious stroganoff recipe. You really hit the mark with the richness of the sauce. That’s the most important part to me!
Beth Pierce
Thank you, Claudia! So happy that you enjoyed it!
Ned
One of my favorite recipes! We make this often. You have the best recipes, Beth!
Beth Pierce
Thank you, Ned!
Karen
I love beef stroganoff and this recipe was perfect. This is comfort food at its best…Thank you so much for the recipe, it was very easy to follow…
Beth Pierce
The pleasure is all mine Karen!
Betty
The perfect meal and comfort food!! Life just does not get much better than this.
katerina
We love this beef stroganoff recipe. Can you say yum?
Amanda
This is by far my favorite beef stroganoff recipe I have ever tried!
Lori S
This is one of my favorite dishes! It has such a bold flavor and brings back memories of when I was a kid. Thanks for sharing this!
Beth
This was delicious. I loved your recipe and the easy simple steps you outlined. Stroganoff is a favorite in our house and you really hit it out of the park. I am going to share the recipe with my Mom.
Beth Pierce
Thanks, Beth! So glad that you liked it.
Sonia B
Wow, this homemade, creamy beef stroganoff recipe was absolutely delicious! The combination of 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 was heavenly. I love that it’s easy enough for a novice cook to make and hits that comfort spot perfectly. I served it over mashed potatoes but I can not wait to try it over egg noodles.
Beth Pierce
Thanks, Sonia! I sure hope you enjoy it over egg noodles.
Merideth
Yummmm. This looks like the ultimate comfort dish. Would leaving out the mushrooms change the flavor?
Beth Pierce
Possibly, but I like mushrooms. So I am kind of biased.