Beef Stroganoff
This beef stroganoff recipe is rich, creamy, and packed with savory mushroom flavor. Made with tender sliced beef, a silky sour cream sauce, and simple pantry ingredients, it’s a classic comfort food that comes together in one pan. Perfect for busy weeknights, meal prep, or cozy family dinners, this easy beef stroganoff delivers restaurant-quality flavor at home.
Ingredients
- 1½ pounds sirloin steak or top sirloin thinly sliced against the grain
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion finely diced
- 10 ounces cremini or white mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¾ cup sour cream
- Salt and black pepper to taste
- 12 ounces egg noodles for serving, optional
Instructions
- Pat the sliced beef dry and season lightly with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the beef in batches for 30–60 seconds per side until just browned. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet, then sauté onions and mushrooms until softened and lightly golden, about 6–8 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat evenly.
- Slowly pour in beef broth, stirring constantly to prevent lumps.
- Stir in Worcestershire sauce and Dijon mustard. Simmer for 5–7 minutes until the sauce thickens.
- Lower heat and gently stir in sour cream until smooth.
- Return beef to the skillet and warm gently for 1–2 minutes. Do not boil.
- Taste and adjust seasoning. Serve over egg noodles if desired.
Notes
- Slice beef thinly against the grain to ensure tenderness.
- Avoid boiling after adding sour cream to prevent curdling.
- If the sauce thickens too much, add a splash of beef broth or milk.
- Freezing is not recommended due to the creamy sauce.