Beef stroganoff is tender strips of seared beef and browned mushrooms in a velvety sour cream sauce, spooned over buttery egg noodles. It is the kind of cozy, old fashioned dinner that feels special but comes together on a weeknight in about 45 minutes.
The trick is treating the beef gently. Thin slices of sirloin get a fast, hard sear and then rest while the sauce builds, so they stay pink and tender instead of turning gray and chewy.
A splash of Worcestershire and a spoonful of Dijon give the sauce backbone, and stirring the sour cream in off the heat keeps it smooth and glossy every time.
Why this recipe works
- The right cut, sliced thin. Top sirloin cut into 1/4 inch strips against the grain cooks in about two minutes and stays tender.
- Beef seared in batches. Crowding the pan drops the temperature and the beef steams in its own juices. Two quick batches give you real browning.
- Mushrooms browned, not steamed. Letting the mushrooms cook undisturbed until deeply golden concentrates their flavor and adds a savory depth that defines the dish.
- Flour for body. Two tablespoons of flour stirred into the onions thicken the broth into a sauce that clings to the noodles without any cornstarch slurry.
- Sour cream off the heat. Full fat sour cream stirred into a sauce that is hot but not boiling stays creamy and never curdles.
- Beef added back at the end. The seared strips only need a minute in the sauce to warm through, so they stay juicy.
Ingredients you’ll need
Full amounts are in the recipe card. Here is what to know about the key players.
- Beef. About 1 1/2 lb of top sirloin, sliced thin against the grain. Tenderloin tips or strip steak also work beautifully.
- Cremini mushrooms. One pound, sliced. Cremini have more flavor than white button mushrooms but either works.
- Onion and garlic. One yellow onion and three cloves of garlic form the base of the sauce.
- Butter and oil. Oil for the high heat sear, butter for flavor in the mushrooms and sauce.
- All purpose flour. Just 2 tablespoons to give the sauce body.
- Beef broth. Two cups. This becomes the sauce, so use a good one.
- Worcestershire sauce and Dijon mustard. Both add savory depth and a little tang that balances the cream.
- Sour cream. Full fat, and let it sit at room temperature while you cook so it blends in smoothly.
- Wide egg noodles. The classic partner. Their soft, rich texture suits the sauce.
Ingredient notes and smart substitutions
Beef
Top sirloin is the best balance of price and tenderness. For a splurge, use beef tenderloin and sear it even more briefly. Strip steak or ribeye swap one to one and bring more marbling.
Avoid stew meat or chuck for this quick method. Those cuts need long braising to get tender. If you have leftover cooked roast beef, slice it thin and warm it in the sauce at the end instead of searing.
Ground beef works for a budget version. Brown 1 1/4 lb to 160°F, drain, and set aside, then proceed with the mushrooms.
Mushrooms
Cremini, also sold as baby bella, are ideal. White button mushrooms swap directly with a milder flavor. Sliced shiitake caps or a mix of wild mushrooms make it feel restaurant fancy.
Skip canned mushrooms. They never brown and add a tinny taste.
Sour cream
Full fat sour cream is the most reliable. Crème fraîche swaps one to one and is even more stable in heat. Plain whole milk Greek yogurt works in a pinch but add it off the heat and do not reheat the sauce to a boil.
Low fat sour cream is more likely to curdle. If it is all you have, whisk 1 teaspoon of flour into it before adding.
Broth
Beef broth gives the deepest flavor. Chicken broth is fine at the same amount. For a richer sauce, replace 1/4 cup of the broth with dry white wine or brandy, added after the flour and cooked for a minute before the rest of the broth goes in.
Egg noodles
Wide egg noodles are traditional. Pappardelle, fettuccine or even mashed potatoes are good stand ins. Rice and buttered spaetzle also soak up the sauce well.
How to make it
1. Slice and season the beef
Freeze the steak for 15 minutes if you have time. It firms up and slices much more cleanly. Cut it against the grain into strips about 1/4 inch thick and 2 inches long. Pat dry and season with salt and pepper.
2. Sear the beef in batches
Heat 1 tablespoon of oil in a large skillet over high heat until it shimmers. Add half the beef in a single layer and cook without stirring for 1 minute, then flip and cook 30 to 60 seconds more. The strips should be browned outside and still pink in the center.
Transfer to a plate and repeat with the second batch. Do not worry about the beef being underdone. It finishes in the sauce.
3. Brown the mushrooms
Lower the heat to medium high. Add 1 tablespoon of butter and the mushrooms. Cook, stirring only occasionally, for 6 to 8 minutes, until they release their liquid, the liquid evaporates and the mushrooms are golden brown.
4. Soften the onion and garlic
Add the remaining butter and the onion. Cook 3 to 4 minutes until soft. Stir in the garlic and cook 1 minute more.
5. Make the sauce
Sprinkle the flour over the vegetables and stir for 1 minute so it coats everything and loses its raw taste. Pour in the broth slowly while stirring, scraping up the browned bits on the bottom of the pan.
Add the Worcestershire and Dijon. Bring to a simmer and cook 5 minutes, until the sauce thickens enough to coat a spoon.
6. Cook the noodles
While the sauce simmers, cook the egg noodles in salted boiling water until tender, usually 7 to 9 minutes. Drain and toss with a little butter.
7. Finish with sour cream and beef
Turn the heat under the sauce to low. Stir in the sour cream until smooth. Return the beef and any juices from the plate and stir for 1 to 2 minutes, just until the beef is warmed through.
Taste for salt and pepper, then spoon over the noodles and finish with chopped parsley or dill.
Common mistakes and how to fix them
Tough, gray beef. The beef was cooked too long or sliced too thick. Sear thin strips very briefly and let the residual heat of the sauce finish them.
Curdled sauce. The sour cream hit boiling liquid. Lower the heat before it goes in and never let the sauce boil afterward. If the sauce already broke, whisk in a splash of warm broth to smooth it somewhat.
Watery mushrooms. They were crowded or stirred too much. Give them space, moderate heat and time. They should sizzle, not simmer.
Thin sauce. The flour did not have time to work. Simmer a few more minutes before the sour cream goes in. It thickens noticeably as it reduces.
Bland sauce. Do not skip the Worcestershire and Dijon, and season boldly. A squeeze of lemon or a spoonful of extra mustard at the end lifts everything.
Timing and make ahead plan
Plan on 45 minutes total, with about 15 minutes of prep and 30 minutes of cooking. The noodles cook while the sauce simmers, so nothing waits.
To get ahead, slice the beef and mushrooms and dice the onion up to a day in advance. Store them separately in the refrigerator.
You can also make the mushroom and onion sauce through step 5 up to 2 days ahead. Reheat it gently, then sear the beef fresh and finish with the sour cream. The beef takes 5 minutes, so dinner is fast.
The fully finished dish is best the day it is made, but leftovers reheat well over low heat with a splash of broth.
Tips for the best beef stroganoff
Chill the steak briefly before slicing. Fifteen minutes in the freezer makes thin, even cuts much easier.
Slice against the grain. Look for the direction the muscle fibers run and cut across them. This shortens the fibers and makes each bite tender.
Let the pan get truly hot before the beef goes in. A shimmering surface of oil and a quick sizzle when the meat touches it are the signs you want.
Let the sour cream come to room temperature while you cook. Cold sour cream dropped into a hot sauce is more likely to break.
Finish with fresh herbs. Parsley is standard, but dill is traditional in many versions and pairs beautifully with the sour cream.
Save the juices that collect under the resting beef. They are concentrated flavor, and pouring them back into the sauce with the meat makes a noticeable difference.
Taste the sauce before the sour cream goes in and again after. The cream mellows the salt and acid, so a final pinch of salt or squeeze of lemon is often needed.
Variations
Mushroom stroganoff. Skip the beef, double the mushrooms and use vegetable broth. For a fully developed vegetarian version, try the creamy mushroom stroganoff.
Ground beef stroganoff. Brown 1 1/4 lb ground beef to 160°F, drain, and set aside, then build the sauce and stir the beef back in.
Stroganoff with wine. Add 1/3 cup dry white wine or brandy after the flour and let it bubble for a minute before the broth.
Paprika stroganoff. Stir 1 teaspoon of sweet paprika in with the flour for warmth and color.
Stroganoff over mashed potatoes. Swap the noodles for a big pile of buttery mashed potatoes for an even cozier plate.
Equipment that makes this easier
A 12 inch stainless steel or cast iron skillet holds high heat for the sear and gives the mushrooms room to brown. Nonstick pans do not get hot enough for a good crust on the beef.
A sharp chef’s knife makes thin, even slices of beef. A separate large pot for the noodles means everything finishes together.
A flat edged wooden spoon or spatula is handy for scraping up the fond when the broth goes in. Tongs make flipping the beef strips quick.
Scaling up or down
For two, halve everything and sear the beef in a single batch in a 10 inch skillet. The sauce simmers a little faster, so check it at 4 minutes.
To double for six to eight, sear the beef in three or four batches and brown the mushrooms in two so they do not steam. Build the sauce in a wide Dutch oven. The simmer time stays about the same, but you may need an extra minute or two for the sauce to thicken.
When doubling the sour cream, add it in two additions, stirring until smooth after each.
What to serve with it
Buttered egg noodles are already part of the dish, so the sides can be simple. A crisp green salad with a sharp vinaigrette or quick sautéed green beans cut the richness.
Roasted broccoli, glazed carrots or any of these fall side dishes round out the plate. A loaf of crusty bread is welcome for the sauce.
If you enjoy this style of creamy comfort food, Swedish meatballs share the same cozy, sour cream forward spirit, and a mushroom risotto makes a lovely companion when you want a meatless second course.
How to store, freeze and reheat
Refrigerator. Store the stroganoff and noodles separately if you can, in airtight containers, for up to 3 days.
Freezer. Sour cream sauces can separate slightly when frozen. If you plan to freeze, make the sauce through step 5, freeze it with the beef for up to 3 months, and add the sour cream fresh when reheating.
Reheating. Warm the stroganoff in a skillet over low heat with a splash of broth, stirring gently, until it reaches 165°F. Avoid boiling. In the microwave, use 50 percent power in short bursts.
Reheat the noodles separately with a little butter or a splash of water so they do not turn gummy in the sauce.
Leftover ideas
Chop leftover beef and mushrooms, warm them in the sauce and spoon over toasted sourdough for an open faced sandwich.
Stir leftovers into cooked rice with a handful of peas for a quick skillet bake topped with breadcrumbs.
Fold a small amount into an omelet with a little Swiss cheese for a hearty breakfast.
Nutrition notes
One serving with noodles, about a quarter of the recipe, lands roughly between 650 and 800 calories, with around 40 to 45 grams of protein and 30 to 40 grams of fat. That varies with the cut of beef, the fat content of the sour cream and the noodle portion.
To lighten it, use a leaner cut like top round sliced very thin, swap in Greek yogurt for half the sour cream and serve over a smaller portion of noodles with extra vegetables.
Beef Stroganoff
Quick seared strips of sirloin and browned mushrooms in a creamy sour cream sauce, served over buttered egg noodles.
Equipment
- 12 inch skillet
- Large pot for noodles
- Sharp chef's knife
- Tongs
Ingredients
For the stroganoff
- 1 1/2 lb top sirloin steak, sliced against the grain into 1/4 inch strips
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 3 tbsp unsalted butter, divided
- 1 lb cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp all purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 3/4 cup full fat sour cream, at room temperature
- 2 tbsp chopped fresh parsley or dill
For the noodles
- 12 oz wide egg noodles
- 1 tbsp salt for the pasta water
- 1 tbsp unsalted butter
Instructions
- Pat the beef strips dry and season with the salt and pepper. Bring a large pot of water to a boil with 1 tbsp salt for the noodles.
- Heat the oil in a 12 inch skillet over high heat until shimmering. Add half the beef in a single layer and cook 1 minute without stirring, then flip and cook 30 to 60 seconds more until browned outside and still pink inside. Transfer to a plate and repeat with the remaining beef.
- Reduce the heat to medium high. Add 1 tbsp butter and the mushrooms. Cook, stirring occasionally, 6 to 8 minutes until the liquid evaporates and the mushrooms are golden brown.
- Add the remaining 2 tbsp butter and the onion. Cook 3 to 4 minutes until soft. Stir in the garlic and cook 1 minute.
- Sprinkle the flour over the vegetables and stir 1 minute. Slowly pour in the broth while stirring and scraping the bottom of the pan. Add the Worcestershire and Dijon. Simmer 5 minutes until the sauce thickens enough to coat a spoon.
- Meanwhile, cook the egg noodles in the boiling water until tender, 7 to 9 minutes. Drain and toss with 1 tbsp butter.
- Reduce the heat under the sauce to low. Stir in the sour cream until smooth. Return the beef and its juices to the pan and stir 1 to 2 minutes, just until warmed through. Do not boil.
- Season to taste with salt and pepper. Serve over the noodles, topped with parsley or dill.
Notes
- Freeze the steak for 15 minutes before slicing for thinner, cleaner cuts.
- Make ahead: Prepare the sauce through the simmering step up to 2 days ahead. Reheat gently, sear the beef fresh and finish with the sour cream.
- Ground beef version: Brown 1 1/4 lb ground beef to 160°F, drain, and add it back with the sour cream.
Frequently asked questions
What is the best cut of beef for stroganoff?
Top sirloin is the best balance of tenderness and price for a quick stroganoff. Tenderloin, strip steak and ribeye also work. Avoid chuck or stew meat, which need long braising.
How do you keep sour cream from curdling in stroganoff?
Use full fat sour cream at room temperature, lower the heat before stirring it in and never let the sauce boil afterward. Crème fraîche is even more stable if you have it.
Can I make beef stroganoff ahead of time?
Yes. Make the mushroom sauce up to 2 days ahead and refrigerate. Reheat it gently, sear the beef fresh and stir in the sour cream at the end for the best texture.
Can you freeze beef stroganoff?
The sauce can separate slightly after freezing because of the sour cream. Freeze the sauce and beef without the sour cream for up to 3 months, then add it fresh when reheating.
What do you serve beef stroganoff over?
Wide egg noodles are traditional. Mashed potatoes, rice, pappardelle or buttered spaetzle are all good alternatives.
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