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Best Beef Stroganoff Ever

This Beef Stroganoff recipe delivers tender beef and a rich, savory sauce with a creamy finish. It's a classic comfort food dish that's perfect for a satisfying meal. Serve over egg noodles, mashed potatoes, or rice for a truly memorable experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak, cut into thin strips
  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup sour cream
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • 1 lb egg noodles
  • Water for cooking egg noodles

Equipment

  • Large Skillet
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Whisk
  • Spatula
  • Pot (for egg noodles, rice, or potatoes)
  • Colander (if serving with egg noodles)
  • Serving Spoon

Method
 

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
  4. Add the onion to the skillet and cook until softened and translucent, about 5 minutes.
  5. Add the mushrooms and cook until softened and browned, about 5-7 minutes.
  6. Add the garlic and cook for 1 minute more.
  7. Sprinkle the flour over the mushrooms and onions and cook for 1-2 minutes, stirring constantly.
  8. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet. Add the Worcestershire sauce and Dijon mustard. Bring to a simmer.
  9. Return the beef to the skillet and simmer for 5-10 minutes, or until the beef is cooked through and the sauce has thickened slightly.
  10. Remove the skillet from the heat and let it cool for a minute or two. Gently stir in the sour cream. Season with salt and pepper to taste.
  11. Serve over egg noodles and garnish with fresh parsley.

Notes

For a richer sauce, add a splash of red wine after browning the beef and let it reduce for a few minutes before adding the beef broth. To store leftovers, let the stroganoff cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a little beef broth if needed. Avoid microwaving to prevent the sour cream from separating. You can freeze Beef Stroganoff, but the texture of the sour cream may change slightly upon thawing. It's best to add the sour cream after thawing and reheating. Serve with egg noodles, mashed potatoes, rice, or polenta.