This post may contain affiliate links. Please read our disclosure policy.
This Classic Beef Stroganoff recipe is made with tender bites of beef sirloin steak smothered in creamy sour cream sauce with fresh mushrooms & onions. Served over egg noodles, it is the ultimate comfort food that is perfect for busy weeknights. a family dinner time favorite!
Why I love this recipe
- tender strips of beef in a creamy mushroom sauce
- simple ingredients
- quick meal the entire family will love
Ingredients needed to make this old-fashioned beef stroganoff recipe
Exact quantities are listed in the recipe card below, but here is an ingredient list so you can plan ahead.
- butter and olive oil
- fresh mushrooms – most common varieties are white button mushrooms or baby bella mushrooms
- onion slices
- minced garlic
- onion dip mix – such a great kitchen hack to add a burst of flavor
- thinly sliced beef sirloin steak
- beef stock – homemade is always best
- Worcestershire sauce
- egg noodles
- all-purpose flour to help thicken the gravy
- sour cream
How to make classic beef stroganoff
- Sauté vegetables: Heat butter and oil in a Dutch oven or large skillet over medium-high heat. As soon as it is melted and hot, add the mushrooms and onions. Stir, and allow to cook until liquid has evaporated and they are barely golden brown. Add garlic and onion dip mix, stir, and allow to cook for another 1-2 minutes. Remove from heat and set aside.
- Sear and braise meat: Using the same skillet over high heat, cook beef until deep golden brown. This should only take a few minutes. Add one cup of the beef broth and the Worcestershire sauce and scrape the bottom of the pan with a flat bottom spoon to release any bits that may have stuck to the pan. Reduce heat to low, cover, and simmer for 15 minutes.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until they are al dente. Drain and keep warm.
- Make the gravy: Whisk flour with the remaining cup of beef broth until smooth. Pour into pot with beef and stir well. Add the mushroom mixture back in with the beef and heat just until it starts to boil over high heat, stirring constantly. Allow the mixture to cook at a gentle simmer for about a minute.
- Stir in sour cream: Reduce the heat to low and stir in the sour cream. Heat the mixture until everything is heated through. Do not allow the cream to boil. Serve over noodles.
Modification and recipe substitutions
Don’t have a specific ingredient or want to make a swap based on your preferences? No problem! Here are a few things I’ve changed in the past with great results.
- Cream of mushroom soup can be used instead of the fresh mushrooms and onions with a smaller amount of beef broth.
- Sirloin steak can be replaced with beef tenderloin if you really want to make it fancy. Ground beef stroganoff is also just as tasty.
- Elevate the flavor or thicken the texture of the creamy sauce by adding a small amount of tomato paste, white wine, Dijon mustard, or soy sauce.
- Sour cream is a staple ingredient in this homemade stroganoff recipe, but if you’re out of it you will need a substitute. The sour cream mixture can be replicated by using Greek yogurt, heavy cream, or even cream cheese.
Leftover beef stroganoff – storage and reheating
Any leftovers should be stored in an airtight container and refrigerated. Leftovers should be eaten in 3-5 days. If you want to freeze the leftovers, I recommend freezing only the meat and the gravy and not the pasta.
Reheat the leftovers gently. Any time you are working with a cream sauce, you don’t want to get it too hot too fast.
To reheat leftovers in the microwave, heat in one-minute increments on 50% power, stirring after every minute. To reheat on the stove, set the pot over low heat and stir until everything is heated through.
Beef Stroganoff FAQs
Since you cut the meat into very thin slices and then cook it in a sauce, nearly any cut of beef will work in traditional beef stroganoff, however, lean cuts are better.
Depending on how much you want to pay, you can use ribeye, sirloin, tenderloin, or round steak.
Stroganoff became popular in the mid-19th century. It was named after Count Alexander Grigorievich Stroganoff who resided in Odessa. It has been argued that this recipe is both Russian and Ukrainian. You most likely won’t find a Russian cookbook without it.
Tender egg noodles are most often served with beef stroganoff. It also tastes great with mashed potatoes and a side of green beans.
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!
Classic Beef Stroganoff
Equipment
Ingredients
- 4 tablespoons butter
- 1-2 tablespoons olive oil
- 16 ounces fresh mushrooms sliced (I used half crimini, half white)
- 1 large yellow onion thinly sliced
- 2 garlic cloves minced
- 1-2 tablespoons onion dip mix
- 1 1/2 pounds beef sirloin steak thinly sliced against the grain
- 2 cups beef stock divided
- 1 tablespoon Worcestershire sauce
- 16 ounces egg noodles
- 1/4 cup all-purpose flour
- 1 1/2 cups sour cream
- 1 teaspoon salt
Instructions
- Sauté vegetables: Heat butter and oil in a Dutch oven or heavy bottom skillet over high heat. As soon as it is melted and hot, add the mushrooms and onions. Stir, and allow to cook until liquid has evaporated and they are barely golden brown. Add garlic and onion dip mix, stir, and allow to cook for another 1-2 minutes. Remove from heat and set aside.
- Sear and braise meat: Using the same skillet over high heat, cook the meat until brown. This should only take a few minutes. Add one cup of the beef broth and the Worcestershire sauce, reduce heat to low, cover, and simmer for 15 minutes.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook until they are al dente. Drain and keep warm.
- Make the gravy: Whisk flour with the remaining cup of beef broth until smooth. Pour into pot with beef and stir well. Add the mushroom mixture back in with the beef and heat just until it starts to boil over high heat, stirring constantly. Allow the mixture to cook at a gentle simmer for about a minute.
- Stir in sour cream: Reduce the heat to low and stir in the sour cream. Heat the mixture until everything is heated through. Do not allow the cream to boil. Serve over noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in May 2016 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Yummy and different!!
Mmm, this looks absolutely delicious and not too difficult to replicate! The ingredients you used really make for a unique combination and taste, and it sounds so exquisite! Nicely done! Thanks so much for sharing!
Thanks for the comment, Morgan! Enjoy!!! Krissy