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Beef Stroganoff

  • Makes 6 servings
  • Prep 5 mins
  • Cook 50 mins
  • Total 55 mins
Beef Stroganoff

If you’ve been craving a rich, comforting dinner, you’re going to love this Best Creamy Beef Stroganoff. Tender beef strips in a luscious mushroom‑onion sauce with sour cream and savory seasonings — all coming together in one satisfying bowl. Whether it’s a weeknight meal or cozy weekend dinner, this version will become your go‑to for creamy beef stroganoff.

(You might also enjoy these recipes: Easy Chicken Alfredo Pasta and One‑Pot Garlic Butter Shrim p). Our son, Clay, gobbles up this stroganoff recipe every single time we make it. This is a kid-friendly recipe that brings comfort to your home.

What stands out

  • Ultra creamy sauce that clings to every noodle so you get all the flavors in each bite.
  • Tender beef cooked just right (no overcooking).
  • Loaded with mushrooms and aromatics for depth.
  • Simple pantry ingredients, no fancy techniques.
  • Comfort food for dinner + leftovers taste great.

Kitchen Equipment Needed

  • Large heavy skillet or Dutch oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Whisk
  • Measuring cups & spoons
  • Colander (for draining noodles)
  • BEEF SIRLOIN STRIPS — Choose a tender cut like sirloin or tenderloin; slice across the grain for maximum tenderness.
  • BUTTER — For sautéing vegetables, gives richness and depth.
  • OLIVE OIL — Helps prevent butter burning and aids in searing meat.
  • ONION (DICED) — Adds savory sweetness as the base.
  • GARLIC (MINCED) — Lifts flavor with aromatic punch.
  • MUSHROOMS (SLICED) — Earthy, meaty texture that soaks up sauce.
  • ALL‑PURPOSE FLOUR — Helps thicken the sauce into a silky coating.
  • BEEF BROTH — Provides savory backbone; use low‑sodium if you salt separately.
  • WORCESTERSHIRE SAUCE — Adds umami and depth.
  • DIJON MUSTARD — A little tang to balance the richness.
  • SOUR CREAM — The star of “creamy” — don’t boil after adding.
  • PAPRIKA (SMOKY OR SWEET) — Brings color and mild warmth.
  • SALT & PEPPER — To taste.
  • EGG NOODLES (COOKED) — Classic pairing, but you can serve over rice or pasta if desired.
sliced steak in a grey bowl on table
mushrooms in pan with a flour mixture poured over top for making the sauce for beef stroganoff
creamy sauce in pan that has a bunch of cooked steak on top
process of making Beef Stroganoff in a skillet that has meat mixture with sour cream in the center and seasonings

Instructions (How to Make the Stroganoff)

  1. Pat beef strips dry and season with salt & pepper.
  2. In a large skillet or Dutch oven, heat olive oil + half the butter over medium‑high. Sear beef in batches until browned but not fully cooked; remove and reserve.
  3. Add remaining butter, then sauté onion until translucent. Add garlic and mushrooms, cook until mushrooms release moisture and begin browning.
  4. Sprinkle flour over veggies, stir for 1 minute to cook slightly.
  5. Gradually whisk in beef broth, deglazing any browned bits. Stir in Dijon mustard, Worcestershire sauce, and paprika.
  6. Simmer sauce until it thickens mildly.
  7. Return beef (and juices) to pan; reduce heat. Stir in sour cream gently (don’t boil). Let it heat through until creamy.
  8. Taste and adjust salt/pepper. Serve over warm egg noodles or your preferred base.

Tips

  • Slice beef thin and against the grain so it’s tender.
  • Don’t overcrowd the pan — sear in batches for better browning.
  • Add sour cream off heat or over low heat, otherwise it may curdle.
  • Use low‑sodium broth so you control salt.
  • Let your sauce rest a moment after off heat to thicken further.
  • If sauce gets too thick, whisk in a splash of broth or milk (don’t boil).
skillet of creamy beef stroganoff with a wooden spoon to the side

Variations

  1. Ground Beef Stroganoff — Swap sirloin strips for lean ground beef for a quicker, budget version.
  2. Chicken Stroganoff — Use chicken breast or thighs in place of beef.
  3. Cream Cheese Blend — Use half sour cream + half cream cheese for extra richness.
  4. Wine or Brandy Add — Deglaze with white wine or cognac before broth for depth (optional).
  5. Vegetarian Stroganoff — Use mushrooms, tofu or seitan in place of beef, and vegetable broth.
Beef Stroganoff on top of a bowl of noodles with a pan full of stroganoff in a skillet to the side

People Also Ask

Q: What cut of beef is best for creamy beef stroganoff? A: A tender, quick‑cooking cut like sirloin, tenderloin, or ribeye is ideal. Tougher cuts require longer cooking and may become chewy.

Q: Can we make beef stroganoff ahead or freeze leftovers? A: Yes — store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently and add a splash of broth if sauce thickens.

Keeping leftovers

Let the stroganoff cool slightly before transferring to airtight containers. In the refrigerator, it will stay good for 3–4 days. Reheat gently on the stovetop over low heat, stirring and adding a little broth (or water) if the sauce thickens or seems dry. For longer storage, freeze in freezer‑safe containers for up to 2 months. Thaw overnight in fridge before reheating.

In conclusion, this Best Creamy Beef Stroganoff is your ticket to hearty, comforting dinners that feel gourmet but are easy to prepare. As a single mom, we are always looking for a wholesome but simple dinner that can come together quickly.

More Wholesome Dinner Ideas

Ingredients

Makes 6 servings

  • 1 pound steak sirloin or your favorite cut
  • Steak seasoning of your choice, to taste
  • 2 tablespoons olive oil
  • 1 cup mushrooms sliced
  • 1 small onion white or yellow, sliced
  • 2-4 cloves garlic minced
  • 2 tablespoons flour
  • 1 cup beef broth
  • 1 teaspoon better than bouillon
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste

Equipment

  • Cast Iron Skillet
  • Measuring cups and spoons
  • Kitchen Knives

Method

  1. Beat the sirloin steaks on both sides using a meat mallet, and then cut them into thin strips. Season with salt, pepper and your favorite steak seasoning.
  2. Sear the steak in hot olive oil for 5-6 minutes, stirring occasionally. Then transfer to a paper towel-lined plate.
  3. Add mushrooms, onions, and garlic into the skillet. Saute for 5-6 minutes, stirring with a spatula until tender.
  4. Add flour to the pan, stir, and coat well. Cook for an additional 2-3 minutes.
  5. Pour the broth into the skillet and add better than bullion and mix thoroughly, breaking up all the lumps of flour. Bring to a boil.
  6. Mix in the sour cream, and still well. Let simmer for 2 – 3 minutes.
  7. Add steak to the skillet, cook on low heat for 5-8 minutes, covered. Add 1-2 tablespoons of water or broth if it seems dry.
  8. Serve with butter noodles, over mashed potatoes or on a bed of fluffy rice.

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