You know that moment after a long day when you want something hearty, but don’t have the energy for a complicated meal? This Beef Stroganoff recipe is exactly what I reach for. It’s creamy, savory, fast, and feels like a hug in a bowl — all done in 30 minutes, with one pan, and no fuss.
Table of Contents
What is Beef Stroganoff?
This dish may sound fancy, but it’s actually rooted in home cooking.
Beef Stroganoff started in 19th-century Russia, made popular by the Stroganov family (yes, really). Today, it’s a beloved comfort classic around the world. At its heart, it’s tender strips of beef, mushrooms, and onions simmered in a rich, creamy sauce that’s perfect over noodles or potatoes.
What You’ll Need
Ingredients
- 1 lb top sirloin steak, thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp chopped parsley or green onion (for garnish)
- 8–12 oz egg noodles (optional, for serving)
Equipment
- Large sauté pan or skillet
- Sharp knife for slicing steak
- Wooden spoon or spatula
- Whisk or small bowl (for tempering sour cream)
Best Cuts of Beef for Stroganoff
You don’t need an expensive cut, but you do want one that cooks quickly and stays tender.
Top sirloin is my favorite — flavorful and easy to slice. You can also use boneless ribeye, filet tips, or even tenderloin if you’re feeling fancy. For a more budget-friendly option, ground beef or stew meat works. Just remember: stew beef needs a longer cook to break down.
Tip: Always slice against the grain for tender results.
What’s in Stroganoff Sauce?
This sauce is the soul of the dish. It’s rich, creamy, and full of deep, savory flavor with a slight tang that keeps it interesting.
Here’s what goes into it:
- Butter-sautéed onions and mushrooms
- A splash of beef broth for richness
- Garlic for warmth
- Heavy cream and sour cream for that smooth, silky texture
- Dijon mustard and Worcestershire sauce for depth and brightness
The flavor reminds me of a creamy mushroom soup but with a serious savory punch — it’s the kind of sauce that makes you want to lick the spoon.
How to Make Beef Stroganoff
This is a true one-pan wonder. Here’s how to bring it together in 4 easy steps:
Step 1: Sear the Beef
Heat olive oil in a large pan over medium-high heat. Add the beef in a single layer. Cook for 1 minute per side, just until browned. Sear in two batches if needed. Set the beef aside and keep warm.
Step 2: Sauté the Vegetables
In the same pan, melt the butter. Add chopped onions and mushrooms. Cook for 6–8 minutes, stirring occasionally, until softened and golden. Add the garlic and sauté for 1 minute more.
Step 3: Build the Sauce
Sprinkle in the flour and stir it into the veggies. Let it cook for a minute. Then slowly pour in the beef broth, scraping up any flavorful bits from the pan. Add the heavy cream and bring to a gentle simmer.
In a small bowl, mix a few spoonfuls of hot sauce into the sour cream (this is called tempering). Then stir it into the pan. Add Worcestershire sauce, Dijon, salt, and pepper. Simmer just until thick and creamy.
Step 4: Finish and Serve
Return the seared beef and any juices to the pan. Simmer gently until heated through — just a couple of minutes.
Serve warm over cooked egg noodles. Sprinkle with chopped parsley or green onion.
Serving Suggestions
The sauce is the star, so you’ll want a base that soaks it up.
- Egg noodles are the classic pick
- Mashed potatoes for extra comfort
- Steamed rice if you want to keep it simple
- Gnocchi or buckwheat kasha for something unique
No matter what you serve it with, don’t skip the fresh garnish. A pop of green makes the whole dish feel fresh and bright.
Tips & Variations
- Make-ahead: You can prep everything in advance, but wait to add the cream and sour cream until just before serving.
- Reheating: Gently warm leftovers on the stovetop. If the sauce gets too thick, stir in a splash of broth or cream.
- Try this with:
- Ground beef for a budget-friendly twist
- Chicken for a lighter version
- All mushrooms and veggie broth for a vegetarian option
If you’re a fan of cozy, beefy dishes, try my Slow Cooker Beef Stroganoff Stew for Busy Weeknights or the rich and satisfying Classic Beef Bourguignon with Deep Red Wine Flavor.
FAQ
Can I make beef stroganoff ahead of time?
Yes, but don’t add the cream or sour cream until you’re reheating. They can curdle if cooked too long or reheated harshly.
What can I use instead of sour cream?
Plain Greek yogurt or crème fraîche work well. Make sure you temper them first so they blend smoothly into the sauce.
How do I prevent my sauce from curdling?
Always temper your sour cream by stirring in a little hot sauce before adding it to the pan. Then stir constantly and keep the sauce at a gentle simmer — no boiling.
Beef Stroganoff Recipe Card
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Beef Stroganoff Recipe – Easy Comfort Food Classic
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy, savory, and comforting 30-minute beef stroganoff recipe with tender sirloin, mushrooms, and a rich sour cream sauce. Perfect for busy weeknights.
Ingredients
1 lb top sirloin steak, thinly sliced into strips
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic clove, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp green onion or parsley, for garnish
8–12 oz egg noodles (optional, for serving)
Instructions
1. Heat olive oil in a large pan over medium-high heat. Add the sliced beef in a single layer and sear for 1 minute per side. Cook in two batches if needed. Remove and set aside.
2. In the same pan, melt butter. Add chopped onion and mushrooms. Sauté for 6–8 minutes, until softened and lightly browned.
3. Add minced garlic and cook for 1 more minute. Stir in the flour and cook another minute.
4. Pour in beef broth and scrape the bottom of the pan. Stir in the heavy whipping cream. Simmer for 1–2 minutes until slightly thickened.
5. In a small bowl, temper the sour cream by mixing it with a few spoonfuls of the hot sauce. Add it into the pan while stirring constantly.
6. Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until creamy and smooth.
7. Return the beef and its juices to the pan. Simmer for 1–2 minutes until heated through.
8. Serve over egg noodles and garnish with green onion or parsley.
Notes
Slice beef thinly against the grain for extra tenderness.
To make ahead, prepare everything except for the cream and sour cream — add those just before serving.
Try it with mashed potatoes, rice, or gnocchi instead of noodles.
To reheat leftovers, warm gently and stir in a splash of broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Slow Cooker Recipes
- Method: Stovetop
- Cuisine: American, Russian
Nutrition
- Serving Size: 1 serving
- Calories: 461
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 128 mg
More Such Recipes
If this recipe warmed your night, here are more comforting, beefy favorites:
- Garlic Butter Air Fryer Steak Bites – Quick & Juicy
- Easy Mississippi Pot Roast in the Crock Pot
- Classic Beef Bourguignon with Deep Red Wine Flavor
Conclusion
This Beef Stroganoff recipe is one of those simple dishes that never stops feeling special. It’s rich, creamy, and full of flavor — yet it comes together in just half an hour, with one pan, and pantry-friendly ingredients.
If you make it, I’d love to see your plate! Tag me on Pinterest or Facebook.