When I was growing up, beef stroganoff was the one meal that could pull the whole family to the table faster than any dinner bell. There was something about the smell of seared beef and creamy mushroom sauce filling the kitchen that felt like home. Now, years later, it's still the recipe I turn to when I want comfort food that tastes like it took hours but really comes together in half an hour flat.
If you’re looking for a dinner that’s hearty, quick, and impossible to mess up, this classic beef stroganoff recipe hits all the marks. It’s rich, savory, and deeply satisfying. Whether it’s your first time making it or you’ve had a few mediocre versions before, this one-pan wonder might just become your new favorite fallback.
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Why You’ll Love This Recipe
- One-pan simplicity: No juggling pots or complicated steps. Everything cooks in one pan which means easy cleanup and less stress.
- Fast and comforting: You get that slow-simmered flavor in just 30 minutes. It’s the perfect balance between weeknight speed and weekend comfort.
- Creamy without being heavy: The sauce is rich and velvety but won’t leave you feeling weighed down. Just the right touch of sour cream and cream.
- Crowd-pleaser guaranteed: Kids, picky eaters, and even guests love this dish. It’s the kind of meal that gets you recipe requests.
- Flexible ingredients: Use top sirloin or whatever cut you have on hand. Swap mushrooms or adjust the seasoning. It’s forgiving and customizable.
Ingredients You'll Need
For the Beef and Base:
- 1 pound top sirloin steak, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 half medium onion, finely chopped
- 1 half pound brown mushrooms, thickly sliced
- 1 garlic clove, minced
For the Sauce:
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 3 fourths cup heavy whipping cream
- 1 fourth cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 half teaspoon Dijon mustard
- 1 half teaspoon salt
- 1 fourth teaspoon black pepper
For Serving:
- 8 to 12 ounces egg noodles or your favorite starch
- 1 tablespoon chopped parsley or green onion for garnish
📌 Tip: Thinly slice the beef against the grain. This helps keep it tender even after a quick sear.
How to Make Beef Stroganoff
Step 1: Sear the Beef
Heat a large pan over medium high heat. Add the oil and once it is hot, place the sliced beef in a single layer. Let it cook about one minute per side so it browns quickly without overcooking. Remove the beef and set it aside.
Step 2: Build the Flavor Base
Add the butter to the same pan. Stir in the chopped onion and sliced mushrooms. Cook for about six to eight minutes until the mushrooms lose their moisture and the onions become soft and lightly golden.
Step 3: Create the Sauce
Add the minced garlic and cook for one minute. Sprinkle the flour over the vegetables and stir for another minute. Pour in the beef broth while scraping the bottom of the pan. Add the heavy cream and let the mixture simmer gently until it thickens.
Step 4: Add the Sour Cream and Seasonings
Stir a small spoonful of the warm sauce into the sour cream to help it blend smoothly. Add it to the pan and mix well. Add the Worcestershire sauce, Dijon mustard, salt and pepper. Adjust the seasoning to taste.
Step 5: Bring It All Together
Return the cooked beef and any juices back into the sauce. Warm it through on low heat. Serve over noodles or your favorite starch and finish with fresh herbs.
📌 Helpful Note: If the sauce becomes too thick, add a splash of broth. If it feels too thin, let it simmer a bit longer until it reaches the texture you like.
Pro Tips from My Kitchen
✓ Sear in small batches – Crowding the pan cools it down and turns the beef gray instead of golden. A quick, hot sear keeps the meat tender and flavorful.
✓ Let the mushrooms brown fully – Give them time. When the mushrooms release their moisture and start to caramelize, the sauce gains a deeper, richer flavor.
✓ Temper the sour cream – Blend a spoonful of warm sauce into the sour cream before adding it to the pan. This tiny step keeps the sauce smooth and prevents curdling.
✓ Taste at the end – Beef broth, sour cream and Dijon each bring their own level of saltiness. Always taste the sauce right before serving and adjust gently.
✓ Use fresh herbs – A sprinkle of parsley or green onion brightens the entire dish. It may seem optional, but the fresh pop makes each bite feel balanced.
Frequently Asked Questions about Beef Stroganoff
Yes, ground beef works well and makes this recipe more budget friendly. Just be sure to brown it fully and drain any excess fat before adding the other ingredients.
You can skip them completely or replace them with chopped zucchini, spinach or even bell peppers. The sauce will still be rich and flavorful.
Absolutely. The sauce can be made a day in advance and stored in the fridge. Gently reheat it over low heat and add a splash of broth or cream if it thickens too much.
The sauce freezes well, but the texture may change slightly because of the sour cream. If freezing, let it cool first and store it in an airtight container. Thaw overnight and reheat slowly.
Egg noodles are the classic choice, but this sauce also tastes great over rice, mashed potatoes or even cauliflower mash if you're going low carb.
Beef Stroganoff Recipe
Ingredients
For the Beef Stroganoff
- 1 lb top sirloin steak thinly sliced into strips
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- ½ medium onion finely chopped
- ½ lb brown mushrooms thickly sliced
- 1 clove garlic minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- 1 tablespoon green onion or parsley to garnish
- 8 to 12 oz egg noodles optional, to serve
Instructions
- Sear the BeefHeat a large pan over medium high heat. Add the oil and once hot, place the sliced beef in a single layer. Let it cook about one minute per side until browned. Remove and set aside.
- Build the Flavor BaseAdd the butter to the same pan. Stir in the onion and mushrooms. Cook for 6–8 minutes until the mushrooms release their moisture and the onions are soft and golden.
- Create the SauceAdd the garlic and cook for 1 minute. Sprinkle in the flour and stir another minute. Pour in the broth, scraping the bottom. Add heavy cream and simmer until thickened.
- Add the Sour Cream and SeasoningsMix a spoonful of sauce into the sour cream, then add it to the pan. Stir in Worcestershire sauce, Dijon mustard, salt and pepper. Adjust to taste.
- Bring It All TogetherReturn the beef and juices to the pan. Warm through on low. Serve over noodles and garnish with fresh herbs.
Notes
- If the sauce becomes too thick, add a splash of broth. If too thin, simmer longer.
- Sear the beef in small batches, let mushrooms fully brown, and temper the sour cream for a smooth sauce.
- Taste and adjust seasoning before serving.
- Don’t skip the fresh herbs—they really elevate the dish.
Debra says
Delicious!
Olivia Ross says
Thank you so much!