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This classic Beef Stroganoff is rich, comforting, and ready in under an hour. Tender strips of sirloin steak are seared and simmered in a creamy mushroom sauce, then served over egg noodles or your favorite side for a hearty and satisfying meal.

Ingredients

For the Stroganoff:

1 lb top sirloin steak, thinly sliced into strips*
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic clove, 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 (or to taste)
1/4 tsp black pepper

To Serve:

1 Tbsp chopped green onion or fresh parsley (for garnish)
8–12 oz egg noodles (optional)

Instructions

Sear the Beef
Heat a large deep skillet or Dutch oven over medium-high heat. Add the olive oil. When the oil is hot, add the sliced steak in a single layer. Sear for about 1 minute per side without stirring. Cook until browned and just cooked through. Work in two batches if needed to avoid overcrowding the pan. Transfer the beef to a plate and cover to keep warm.
Cook Vegetables
In the same pan, add the butter, chopped onion, and mushrooms. Sauté for 6–8 minutes until the vegetables are softened and browned and the liquid has evaporated.
Build the Sauce
Stir in the minced garlic and cook for 1 minute. Sprinkle in the flour and cook for another minute, stirring constantly to prevent burning.
Deglaze and Simmer
Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and let the sauce simmer for 1–2 minutes until it begins to thicken.
Add Sour Cream
To prevent curdling, mix a few tablespoons of the hot sauce into the sour cream. Then, slowly stir the tempered sour cream into the pan.
Finish the Dish
Add Worcestershire sauce, Dijon mustard, salt, and pepper. Return the seared beef and any juices to the pan. Simmer just until the beef is heated through and the sauce is creamy and rich.
Serve
Garnish with chopped parsley or green onions and serve over egg noodles, rice, or mashed potatoes.

Why You’ll Love This Recipe

Quick and Easy: Ready in 45 minutes or less with simple ingredients.
Rich and Creamy: A luxurious sauce made with cream, mushrooms, and beef broth.
Customizable: Swap proteins or serve with different sides.
Family Favorite: A comfort food classic everyone loves.

Tips

Don’t Overcrowd the Pan: Sear the steak in batches for the best browning.
Use Fresh Ingredients: Fresh mushrooms and high-quality steak make a big difference.
Temper the Sour Cream: This prevents it from curdling when added to the hot sauce.
Slice Steak Thinly: Thin strips cook quickly and remain tender.

Variations and Substitutions

Meat Alternatives: Try ground beef, chicken, or even meatless options like lentils or mushrooms for a vegetarian twist.
Cream Alternatives: Substitute with Greek yogurt, light cream, or a dairy-free alternative.
Gluten-Free Option: Use gluten-free flour and serve over rice or gluten-free pasta.

FAQs

Can I make Beef Stroganoff ahead of time?
Yes! Store in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Can I freeze Beef Stroganoff?
Yes, but it’s best without the noodles. Let it cool completely, then freeze in an airtight container for up to 2 months.

What cut of beef is best?
Top sirloin is great, but ribeye or tenderloin also work well for more tenderness.

Serving Suggestions

Serve over buttered egg noodles, fluffy mashed potatoes, or simple white rice.
Add a side of steamed green beans or a fresh garden salad for balance.
Pair with a glass of dry red wine or sparkling water with lemon.