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Delicious Beef Stroganoff served as the featured image of a food blog post.

Best Beef Stroganoff Recipe

This beef stroganoff recipe features tender strips of beef in a creamy, tangy sour cream sauce served over egg noodles. It's a comforting and flavorful dish perfect for a weeknight dinner or a special occasion. The recipe includes options for both sirloin and stew meat, as well as tips for preventing the sour cream from curdling.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs beef sirloin or stew meat, cut into thin strips
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1/2 cup dry red wine optional
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • 1 cup sour cream full-fat
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped for garnish
  • 1 lb egg noodles

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon or spatula
  • Colander

Method
 

  1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and set aside, tossing with a little olive oil to prevent sticking.
  2. Sear the Beef: Season the beef strips generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches (don't overcrowd the pan!) and sear for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
  3. Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute more, until fragrant.
  4. Make the Sauce: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
  5. Combine and Finish: Return the seared beef to the skillet with the sauce. Reduce the heat to low and simmer for 5-10 minutes, or until the beef is heated through. Remove the skillet from the heat and stir in the sour cream and Dijon mustard gently. Season with salt and pepper to taste.
  6. Serve: Serve the Beef Stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.

Notes

To prevent sour cream from curdling, remove the skillet from the heat before stirring it in. You can also temper the sour cream by whisking in a spoonful or two of the hot sauce before adding it to the whole thing. Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave. If the sauce thickens too much, add a splash of beef broth or water. Variations include serving over rice or mashed potatoes, and adding peas or green beans along with the mushrooms. For a spicier dish, add a pinch of red pepper flakes.