Beef Stroganoff Recipe
Tender strips of beef and browned mushrooms in a creamy sour cream sauce, served over wide egg noodles.
Contains: Milk · Wheat · Egg · Fish
Egg noodles contain wheat and egg, while butter and sour cream contain milk. Most conventional Worcestershire sauces contain anchovy, and beef broth formulations vary, so check the labels of packaged ingredients if managing allergies.
WHY IT WORKS
Why This Recipe Works
01
Brown the Beef Fast
Searing thin beef strips quickly in batches builds browned flavor while helping the sirloin stay tender.
02
Build a Smooth Sauce
Mushrooms, onion, flour and beef broth create a savory base that thickens before the sour cream goes in.
03
Add Sour Cream Off Heat
Stirring in the sour cream after the skillet leaves the heat keeps the sauce creamy and helps prevent splitting.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
-
Tools
-
-
-
-
-
Tools
-
-
-
-
-
-
-
Tools
-
Tools
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just tender, starting to check them around 8 minutes. Drain well and keep warm.
-
Pat the beef dry and season it with 1/2 teaspoon (tsp) of the salt and the black pepper. Heat 1 teaspoon (tsp) of the olive oil in a 12-inch skillet over medium-high heat. Sear half the beef in a single layer for about 1 to 2 minutes per side, just until browned. Transfer it to a plate, add the remaining 1 teaspoon (tsp) oil and repeat with the remaining beef.
-
Reduce the heat to medium. Add the butter, mushrooms and onion to the skillet and cook for about 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft. Add the garlic and cook for 30 seconds.
-
Sprinkle the flour over the mushrooms and onion. Stir constantly for about 1 minute so the flour coats the vegetables and loses its raw taste.
-
Gradually stir in the beef broth, scraping up the browned bits from the skillet. Stir in the Worcestershire sauce and Dijon mustard, then simmer for about 3 to 4 minutes, until the sauce lightly coats a spoon.
-
Return the beef and any collected juices to the skillet. Cook for 1 to 2 minutes over low heat, just until the beef is hot and the sauce coats the strips. Remove the skillet from the heat.
-
Let the sauce stop bubbling, then stir in the sour cream until smooth. Taste and add the remaining salt if needed. Spoon the beef stroganoff over the warm egg noodles and finish with the parsley, if using.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Slice the beef, mushrooms and onion and combine the broth, Worcestershire sauce and Dijon up to 1 day ahead. Refrigerate the components separately, then cook the noodles and finish the sauce with sour cream shortly before serving.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredients:
Replace1 tablespoon (tbsp) unsalted butter
With1 tablespoon (tbsp) unsalted plant-based butter
Replace14 grams (g) unsalted butter
With14 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace1/2 US cup full-fat sour cream
With1/2 US cup full-fat plant-based sour cream
Replace120 grams (g) full-fat soured cream
With120 grams (g) full-fat plant-based sour cream
Use the same quantity of plant-based sour cream.
Make It Gluten-Free
Change the following ingredients:
Replace10 ounces (oz) wide egg noodles
With10 ounces (oz) wide gluten-free egg noodles
Replace285 grams (g) wide egg noodles
With285 grams (g) wide gluten-free egg noodles
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
Replace2 tablespoons (tbsp) all-purpose flour
With2 tablespoons (tbsp) gluten-free all-purpose flour blend
Replace16 grams (g) plain flour
With16 grams (g) gluten-free all-purpose flour blend
For a coating, roux or modest thickening amount, use a one-for-one gluten-free all-purpose flour blend intended for cooking.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Sirloin works well because it cooks quickly and stays tender when sliced thinly across the grain. Full-fat sour cream gives the smoothest sauce; lower-fat versions are more likely to split when heated.
Useful Substitutions
Cremini and white button mushrooms are interchangeable here. Plain full-fat Greek yogurt can replace the sour cream for a tangier finish, but stir it in off the heat because it can split more easily.
INGREDIENT QUALITY
Quality Note
Slice the sirloin thinly across the grain while it is still well chilled, then brown it in batches over fairly high heat. This gives the beef good color without leaving it in the pan long enough to become tough.
SPEND LESS
Cost-Saving Tip
White button mushrooms can replace cremini at the same quantity, and they are often less expensive. Sirloin is already a practical stroganoff cut, so there is no need to buy tenderloin for this quick-cooking version.
COOKING TIPS
Tips
Slice Across the Grain
Cut the sirloin into thin strips across the grain. Chilled beef is easier to slice neatly and short fibers make each bite more tender.
Build a Smooth Sauce
Cook the beef in two batches so the skillet stays hot. Crowding the pan traps steam and makes browning much harder.
Thicken Before the Sour Cream
Let the broth mixture simmer until it lightly coats a spoon before returning the beef. The sour cream will loosen it slightly.
Keep the Heat Gentle
Once the sour cream is added, avoid boiling the sauce. Gentle residual heat is enough to warm it while keeping the texture smooth.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover beef stroganoff within 2 hours in a covered container and use it within 3 to 4 days. Store extra noodles separately when practical so they do not absorb as much sauce.
Freezing
Freezing is possible, but sour cream sauce can separate slightly and noodles soften after thawing. For the best texture, freeze the beef and sauce without noodles for up to about 2 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm the beef and sauce gently in a skillet over low to medium-low heat, stirring often. Add a small splash of broth if the sauce has thickened, and heat until steaming hot throughout.
Reheat in the Microwave
Cover a portion loosely and microwave in short intervals, stirring between each one, until steaming hot throughout. Avoid prolonged high-power heating, which can make the beef tougher and the sauce more likely to separate.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Beef Stroganoff FAQs
What cut of beef is best for stroganoff?
Sirloin is a good balance of tenderness, flavor and cost. Strip steak also works well. Whichever cut you use, slice it thinly across the grain and sear it quickly.
How do I keep the sour cream from curdling?
Remove the skillet from the heat before stirring in the sour cream and do not let the finished sauce boil. Full-fat sour cream is also more stable than lower-fat versions.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt gives a tangier, slightly lighter sauce. Stir it in off the heat and expect a little less richness than sour cream.
Can I make beef stroganoff ahead of time?
You can slice the beef and vegetables and combine the broth, Worcestershire sauce and Dijon up to a day ahead. Refrigerate the components separately, then cook the noodles and finish the sauce with sour cream shortly before serving.
Can I freeze beef stroganoff?
You can, but the sour cream sauce may separate slightly after thawing. For the best texture, freeze the beef and sauce without noodles, thaw in the refrigerator and reheat gently.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.