Beef Stroganoff

Beef Stroganoff is a classic for a reason! This hearty dinner is made with beef simmered in a creamy mushroom gravy. Great over egg noodles!

If you’re looking for a hearty, comforting meal that is perfect on a cold day, it doesn’t get any more classic than Beef Stroganoff. This is one of those meals that everyone loves, even my kiddos were asking for seconds. It might be the tender steak pieces. Or maybe the mushroom gravy. Or the buttery noodles. 

My guess though, is that it is a combo of it all. And in addition to the deliciousness of it, my favorite thing about beef stroganoff is that it’s easy to make. 

Let’s talk about what you need to make it. 

Beef Stroganoff Ingredients: 

• OLIVE OIL: To sear the steak pieces. 
• SIRLOIN STEAK: I think that Top Sirloin is a great choice for stroganoff because it is both tender and economical. Slicing it into small pieces ensures that it cooks quickly too. 
• ONION: Yellow onion is perfect for this. I like to do thicker slices so that there is a bit more texture to the sauce. 
• GARLIC
• CRIMINI MUSHROOMS: I love using crimini mushrooms for their earthy, hearty flavor. You can use white button mushrooms if you prefer. 
• FLOUR: Flour will help thicken the sauce. 
• LOW SODIUM BEEF BROTH: I prefer to use low-sodium broth because then you can control the final saltiness of the dish. 
• WORCESTERSHIRE SAUCE: Adds a ton of umami flavor to the sauce. 
• DIJON MUSTARD: Dijon mustard adds flavor and a bit of acidity. You can substitute stone ground mustard. 
• SOUR CREAM: I have made this with both low fat and full fat sour cream and full fat will work the best. It will give you the creamiest result. 
• FRESH THYME LEAVES: To add a peppery herb flavor. 
• SALT/PEPPER
• EGG NOODLES: Use medium wide egg noodles. 
• BUTTER: To add a bit of buttery richness to the noodles. 

Step by Step Photos and Instructions: 

Making stroganoff can seem a bit more complicated than it actually is. I’ll guide you each step of the way with these step by step photos and instructions. 

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• STEP #1: Use a meat mallet to tenderize the meat and then slice into 1/2 inch thick strips. 
• STEP #2: Heat 1 tablespoon olive oil in a large skillet or pan over medium heat. Add steak strips and cook just until browned. Transfer to a plate and set aside. 
• STEP #3: In the same pan, add remaining olive oil. Add onion and mushrooms. Cook just until the onions soften and the mushrooms start to brown. Add the garlic, cook 30 seconds. 
• STEP #4: Whisk in flour and allow to cook for 1 minute. Slowly whisk in the beef broth, Worcestershire, and Dijon. Reduce heat to low and simmer to thicken.
• STEP #5: Once the sauce is slightly thickened, reduce heat and add sour cream and thyme. Return steak and any juices that have accumulated to the pan. Stir to combine. Keep on low and allow to simmer while noodles cook.
• STEP #5: Cook and drain the noodles. Return to pot and add butter. Stir until melted. Spoon stroganoff on top of noodles. 

Storage and Leftovers: 

Keep stroganoff leftovers separate from the noodles. This will help keep any sauce from being absorbed by the noodles. Store in the refrigerator and eat within 3 days. 

Want for more beef recipes? Try these!

Classic Meatloaf is a family favorite! This version is topped with a sweet and savory ketchup glaze.

Guinness Beef Stew is a great way to warm up on a cold winter’s day!

Cajun Pot Roast with Tomato Gravy is one of my most popular recipes and perfect for your next Sunday supper.

Note: Originally published in 2008. Updated in 2024 with a new recipe, step by step photos and nutrition information.