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Beef Stroganoff Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Beef stroganoff recipe in pan
Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$20
Keyword: beef stroganoff
Cuisine: American, Russian
Course: Main Course
Calories: 689 kcal
Servings: 4 as a main course

Ingredients

For the Beef Stroganoff:

  • 1 lb top sirloin steak thinly sliced into strips*
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 medium onion finely chopped
  • 1/2 lb brown mushrooms thickly sliced
  • 1 garlic cloves minced
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

To Serve:

  • 1 Tbsp green onion to garnish
  • 8-12 oz egg noodles to serve
US Customary - Metric

Instructions

  1. Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

  2. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

  3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

  4. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 

  5. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

  6. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Recipe Notes

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.