Beef Stroganoff is a classic dish that brings together tender strips of beef, creamy mushroom sauce, and noodles all in one comforting plate. The rich sour cream adds a lovely tang that balances the hearty flavor of the beef perfectly. It’s simple but feels special every time.
I love making beef stroganoff when I want something cozy and filling but without too much fuss. One little tip I’ve learned is to make sure the beef cooks quickly over high heat so it stays tender and juicy. Adding mushrooms and onions to the sauce makes it extra flavorful and gives it a nice texture that everyone enjoys.
My favorite way to serve beef stroganoff is over egg noodles, letting the sauce soak into every bite. It’s a great meal to share with family or friends, especially on a chilly evening when you’re craving comfort food that sticks to your ribs. This dish always feels like a warm hug on a plate, and I find myself coming back to it again and again.
Key Ingredients & Substitutions
Beef: Sirloin or tenderloin are great for their tenderness and quick cooking. If you want a budget-friendly option, try flank or skirt steak, but slice thin across the grain.
Mushrooms: White button mushrooms work well here. You can swap with cremini or baby bella mushrooms for a deeper flavor.
Sour Cream: Adds creaminess and a slight tang. Greek yogurt is a good substitute if you want a lighter option, but add it off heat to avoid curdling.
Asparagus: Optional, but adds nice color and crunch. You can swap with green beans or peas for a similar touch of green.
Egg Noodles: Classic for stroganoff. If unavailable, try broad pasta like pappardelle or even mashed potatoes for a different twist.
How Do You Keep the Beef Tender and Sauce Smooth?
To keep the beef tender:
- Slice it thinly and against the grain to prevent toughness.
- Quickly sear over high heat—just 1-2 minutes per side works well.
For a smooth sauce:
- Cook the mushrooms and onions gently until soft and golden.
- Add sour cream off the heat or with low heat to avoid curdling.
- Stir sauce gently and don’t boil once sour cream is added.
Following these steps will give you creamy sauce and tender beef every time!
Equipment You’ll Need
- Large skillet or frying pan – perfect for searing beef quickly and sautéing mushrooms and onions.
- Wooden spoon or spatula – helps stir without scratching your pan.
- Pot for boiling noodles – big enough so pasta cooks evenly without sticking.
- Colander – for draining cooked noodles easily.
- Sharp knife and cutting board – for slicing beef, mushrooms, and veggies safely and evenly.
Flavor Variations & Add-Ins
- Swap beef with chicken strips for a lighter, milder stroganoff that cooks faster.
- Add smoked paprika or a splash of white wine to deepen the flavor of the sauce.
- Include sautéed bell peppers or spinach for extra color and nutrients.
- Try swapping sour cream with crème fraîche for a creamier, less tangy sauce.
How to Make Beef Stroganoff
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- 8 oz (225g) mushrooms, sliced
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- Salt and black pepper, to taste
- 1 bunch asparagus, trimmed and cut into pieces (optional)
- Fresh dill, chopped (for garnish)
- 8 oz (225g) egg noodles or pasta of choice
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have your delicious beef stroganoff ready in around 30 minutes total. Quick and perfect for a comforting dinner!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by boiling a pot of salted water. Cook the egg noodles according to the package directions until they are al dente. Drain and set them aside while you prepare the sauce.
2. Sear the Beef:
Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook quickly for 1 to 2 minutes until they’re browned but not fully cooked through. Take the beef out of the pan and set it aside.
3. Cook the Vegetables:
In the same pan, melt the butter. Add the chopped onions and cook until they are soft and translucent, about 3 to 4 minutes. Then stir in the minced garlic and sliced mushrooms. Cook together until the mushrooms are tender and lightly browned, about 5 to 6 minutes. If you are using asparagus, add it now and cook for another 2 to 3 minutes until it’s just tender-crisp.
4. Combine and Simmer:
Put the cooked beef back into the pan with the vegetables. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir and bring to a gentle simmer. Let it cook for 3 to 5 minutes so the flavors blend and the beef finishes cooking.
5. Finish with Sour Cream:
Turn the heat to low and gently mix in the sour cream. Warm through but don’t let it boil—that keeps the sauce creamy without curdling. Season with salt and pepper to your taste.
6. Serve:
Place the cooked noodles on plates or a large serving dish. Spoon the rich beef stroganoff sauce over the noodles. Sprinkle fresh chopped dill on top for a lovely fresh flavor. Enjoy your comforting meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before slicing and cooking. This helps ensure even cooking and tender results.
Can I Substitute Sour Cream With Something Else?
Absolutely! Greek yogurt or crème fraîche can be used as substitutes. Just add them off the heat or on very low heat to prevent curdling and maintain a creamy texture.
How Should I Store Leftover Beef Stroganoff?
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
What Can I Serve Instead of Egg Noodles?
If you don’t have egg noodles, try serving stroganoff with rice, mashed potatoes, or even spiralized vegetables for a low-carb option. All work wonderfully with the creamy sauce.
