Comforting Homemade Beef Stroganoff Recipe
Beef Stroganoff is one of those dishes that feels like a quiet evening at home in a bowl. Nothing flashy, nothing over the top, just tender beef, soft mushrooms, and a creamy, tangy sauce that wraps around a pile of egg noodles. This Beef Stroganoff recipe keeps things simple and approachable, with ingredients you can actually find and steps that make sense on a busy weeknight.
In this version of Beef Stroganoff, thin strips of beef sirloin or rump steak are quickly seared, then simmered in a sauce made with onions, mushrooms, garlic, Dijon mustard, smoked paprika, beef broth, and sour cream. It is hearty without being heavy, and it tastes like something you would happily serve to friends or family on a cool evening.
If you have ever tried making Beef Stroganoff and ended up with tough meat or a curdled sauce, do not worry. We will walk through each step calmly, no drama, so you can get that silky sauce and tender beef without feeling rushed. Picture this: a plate of egg noodles, steam rising, a generous spoonful of creamy beef and mushrooms on top, and maybe a little fresh parsley to finish it. That is where we are headed.
Ingredients for this Beef Stroganoff
Before you start cooking, it helps to have everything ready to go. Beef Stroganoff comes together fairly quickly once you start searing the meat, so a bit of simple prep makes the whole process smoother.
- 12 oz egg noodles, uncooked – These are the base of the dish. Their wide shape holds the creamy sauce nicely.
- 1 1/2 lb beef sirloin or rump steak, thinly sliced into strips – Go for something reasonably tender. Thin strips cook quickly and stay soft.
- 1 tsp fine sea salt, divided – Used in stages so you can season as you go.
- 1/2 tsp freshly ground black pepper, divided – Adds gentle warmth and depth.
- 2 tbsp all-purpose flour – Lightly coats the beef and helps thicken the sauce later.
- 2 tbsp olive oil – For searing the beef and getting a bit of color.
- 2 tbsp unsalted butter – Gives the onions and mushrooms a rich, rounded flavor.
- 1 medium yellow onion, thinly sliced – Brings sweetness and body to the sauce.
- 10 oz cremini or white mushrooms, sliced – They soak up the flavors and add that classic Stroganoff texture.
- 3 cloves garlic, minced – Just enough to make the sauce smell amazing without overpowering it.
- 1 tbsp Dijon mustard – Adds a gentle tang and a bit of sharpness that keeps the sauce from feeling flat.
- 1 tsp smoked paprika – Brings a subtle smokiness and color.
- 1 cup beef broth, low sodium – Forms the base of the sauce and carries all the flavors.
- 1/2 cup sour cream, full fat – The heart of the creamy texture and tangy taste.
- 2 tbsp fresh parsley, chopped – For a fresh, bright finish on top.
Once everything is sliced, measured, and ready, cooking Beef Stroganoff becomes a relaxed, almost meditative process. A bit of sizzling, some slow stirring, and before you know it, dinner is ready.
Instructions
Take your time with each step. None of them are hard, and a small pause here and there makes a big difference in the final flavor and texture of your Beef Stroganoff.
Cook the egg noodles.
Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions until just tender. Drain and set aside. You can leave them in the pot with the lid on to keep them warm while you finish the sauce.Season the beef.
Pat the beef strips dry with paper towels. This helps them brown instead of steam. Season with 1/2 teaspoon of the fine sea salt and 1/4 teaspoon of the freshly ground black pepper, tossing gently so the seasoning is evenly distributed.Coat the beef with flour.
Sprinkle the all-purpose flour over the seasoned beef and toss until the strips are lightly coated. You are not looking for a thick batter here, just a thin dusting. This light coating will help thicken the sauce later.Sear the beef.
Heat the olive oil in a large wide skillet over medium-high heat. Add the floured beef in a single layer; if your skillet is small, cook in batches so the pieces are not crowded. Sear for 2 to 3 minutes, just until browned on the outside. Do not worry about cooking it through at this stage. Transfer the browned beef to a plate and set aside, keeping any juices that collect on the plate.Cook the onions.
Reduce the heat to medium and add the unsalted butter to the same skillet. When it has melted, add the sliced yellow onion. Cook for 3 to 4 minutes, stirring often, until the onion softens and turns slightly translucent. You should see some of the browned bits from the beef starting to loosen.Add the mushrooms.
Add the sliced mushrooms to the skillet with the onion. At first they will seem like too many, but they shrink as they cook. Let them go for 5 to 6 minutes, stirring occasionally, until they release their juices and develop some golden color in spots. This is where you start smelling that cozy, savory aroma.Stir in the garlic.
Add the minced garlic and cook for about 30 seconds, just until fragrant. Keep an eye on it; garlic goes from perfect to burnt very quickly, and you want it soft and aromatic, not bitter.Season with Dijon and smoked paprika.
Stir in the Dijon mustard and smoked paprika, coating the onions and mushrooms evenly. This is a small step that makes a big difference, giving the final Beef Stroganoff its gentle tang and subtle smokiness.Deglaze with beef broth.
Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Those bits carry a lot of flavor. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes to reduce slightly and deepen the taste.Add the sour cream.
Reduce the heat to low before adding the sour cream. Stir slowly and continuously until the sour cream is fully incorporated and the sauce looks smooth and creamy. Keep the heat gentle here; you want the sauce hot, but not boiling, so the sour cream does not separate.Return the beef to the pan.
Tip the browned beef and any accumulated juices back into the skillet. Stir to coat the beef in the sauce, then let it simmer on low heat for 3 to 4 minutes, just until the beef is heated through and tender. This short simmer keeps the meat from overcooking.Finish and season.
Season the sauce with the remaining 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, or adjust to taste. Stir in the chopped fresh parsley right at the end for a bit of color and freshness.Serve.
Serve the Beef Stroganoff over the cooked egg noodles, making sure each plate gets a good mix of beef, mushrooms, onions, and plenty of sauce. It is the kind of dish that invites you to sit down, slow down, and enjoy.
Cook and Prep Times
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 4 portions of Beef Stroganoff
Nutritional information
The following values are approximate and based on one of four servings of Beef Stroganoff, including the egg noodles and sauce:
- Calories: 640 kcal
- Carbohydrates: 54 g
- Protein: 34 g
- Fat: 29 g
- Saturated fat: 11 g
- Sodium: 780 mg
- Fiber: 3 g
- Sugar: 5 g
It is a satisfying, full meal on its own, with a balance of protein from the beef, carbohydrates from the egg noodles, and fat from the butter and sour cream. If you are watching portions, you can simply serve a bit less noodles and more mushrooms and sauce per plate.
Frequently asked questions
Can I make this Beef Stroganoff ahead of time?
You can prepare the Beef Stroganoff sauce ahead of time and gently reheat it later, but for the best texture, it is ideal to cook the egg noodles just before serving. If you make the sauce in advance, store it in the fridge, covered, and reheat it over low heat, stirring often. Once it is hot, you can add a splash of beef broth if it has thickened too much. Try not to boil it, especially after the sour cream has been added, to keep the sauce smooth.
What cut of beef works best for this recipe?
For this Beef Stroganoff, beef sirloin or rump steak works very well because they stay tender with a quick sear and short simmer. The key is to slice the beef into thin strips against the grain and avoid cooking it for too long. If the strips are thick or simmered for too long, they can turn a bit chewy. Keeping the heat moderate and the cooking time short after adding the beef back to the sauce helps keep it soft.
How can I keep the sauce from curdling?
The main trick is to control the heat when adding sour cream. Make sure the skillet is on low heat before stirring in the sour cream, and do it slowly until the sauce is smooth. Once it is in, avoid letting the Beef Stroganoff boil hard. Gentle simmering is fine, but a rolling boil can cause the sour cream to separate and make the sauce look grainy. If you take your time with this step, you will get a silky, creamy sauce every time.
Beef Stroganoff
Ingredients
- 12 oz egg noodles, uncooked
- 1 1/2 lb beef sirloin or rump steak, thinly sliced into strips
- 1 tsp fine sea salt, divided
- 1/2 tsp freshly ground black pepper, divided
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, thinly sliced
- 10 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 cup beef broth, low sodium
- 1/2 cup sour cream, full fat
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions until just tender. Drain and set aside.
- Pat the beef strips dry with paper towels, then season with 1/2 teaspoon of the fine sea salt and 1/4 teaspoon of the freshly ground black pepper.
- Sprinkle the all-purpose flour over the seasoned beef and toss gently until the beef strips are lightly coated on all sides.
- Heat the olive oil in a large wide skillet over medium-high heat. Add the floured beef in a single layer (cook in batches if needed) and sear for 2 to 3 minutes, just until browned on the outside. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium and add the unsalted butter to the same skillet. When melted, add the sliced yellow onion and cook for 3 to 4 minutes, stirring often, until the onion starts to soften.
- Add the sliced mushrooms to the skillet with the onion and cook for another 5 to 6 minutes, stirring occasionally, until the mushrooms release their juices and turn golden in spots.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it brown.
- Add the Dijon mustard and smoked paprika to the skillet and stir well to coat the onions and mushrooms evenly with the seasonings.
- Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes to slightly reduce the sauce.
- Reduce the heat to low, then add the sour cream to the skillet. Stir slowly and continuously until the sour cream is fully incorporated into the sauce and the mixture is smooth and creamy. Do not let it boil.
- Return the browned beef and any accumulated juices on the plate to the skillet. Stir to coat the beef in the sauce and simmer on low heat for 3 to 4 minutes, just until the beef is heated through and tender.
- Season the sauce with the remaining 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, or to taste, and stir in the chopped fresh parsley.
- Serve the Beef Stroganoff over the cooked egg noodles, spooning plenty of sauce, beef, onions, and mushrooms over each portion.
