Beef stroganoff has been a dinner table favorite in American homes for generations, and for good reason. I first learned to make this dish from a cookbook my mother gave me when I got married, though I’ve adjusted the recipe over the years based on what my family loves. The combination of tender beef strips, earthy mushrooms, and that silky sour cream sauce over egg noodles creates the kind of meal that makes everyone pause their conversation to enjoy each bite.
What I love most about stroganoff is how it manages to feel both elegant and comforting at the same time. Whether it’s a regular Tuesday or you’re cooking for guests, this dish delivers. The rich flavors develop quickly, making it perfect for those evenings when you want something special without spending hours in the kitchen. Your whole house is going to smell wonderful while this simmers away. Time to get started.
The Secret Behind This Classic Recipe
In my years of making beef stroganoff for family dinners, I’ve learned that getting consistently delicious results comes down to a few key techniques. The recipe might look involved, but once you understand the rhythm of it, everything flows naturally.
Here’s what makes this stroganoff so reliable:
- Comes together in about 45 minutes from start to finish
- Uses straightforward ingredients available at any grocery store
- The technique of searing beef quickly keeps it tender and juicy
- One skillet for the sauce means easier cleanup
- Adapts easily to what you have on hand or dietary needs
- Leftovers taste even better the next day as flavors meld
After making this countless times, I can promise it’s become one of those recipes my family requests by name.
What Goes Into This Stroganoff
Beef sirloin provides tender, flavorful strips that cook quickly. I always choose sirloin for stroganoff because it stays tender even if you cook it a minute longer than intended.
Mushrooms bring earthy, savory depth to the sauce. In my kitchen, I prefer a mix of cremini and button mushrooms for the best flavor and texture.
Onion and garlic build the aromatic foundation that makes the whole dish smell incredible. I’ve found that taking time to properly sauté these makes all the difference.
All-purpose flour thickens the sauce to that perfect consistency that coats the noodles beautifully without being too heavy.
Beef broth creates the base of your sauce with rich, savory flavor. I keep good quality broth on hand because it really does make a noticeable difference.
Worcestershire sauce adds that distinctive tangy, umami-rich flavor that makes stroganoff taste like stroganoff. Just a tablespoon transforms the whole sauce.
Sour cream creates the signature creamy, tangy sauce that defines this dish. In my experience, full-fat sour cream gives you the best flavor and texture without separating.
Egg noodles are traditional for good reason. Their wide, flat shape catches the sauce perfectly, and they have just the right texture to complement the tender beef.
From Start to Finish
Step 1. Start by bringing a large pot of salted water to a boil for your egg noodles. Once boiling, add the noodles and cook according to package directions until al dente, which means tender but still with a slight firmness when you bite into them. Drain and set aside.
Step 2. While your pasta water heats, slice your beef sirloin into thin strips, about 1/4 inch thick and 2 inches long. I’ve learned that cutting against the grain keeps the beef tender.
Step 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add half the beef strips in a single layer. Betty always starts by searing meat in batches to avoid crowding the pan, which would steam the beef instead of browning it.
Step 4. Cook for about 2 to 3 minutes, stirring once or twice, until the beef is browned on the outside but still slightly pink inside. Remove to a plate and repeat with remaining beef. The key I discovered is not to overcook it at this stage since it will cook more later.
Step 5. In the same skillet, add the remaining tablespoon of oil over medium heat. Add the chopped onion and cook for 2 to 3 minutes, stirring occasionally, until it starts to soften and turn translucent.
Step 6. Add the minced garlic and cook for about 1 minute until wonderfully fragrant. You’ll know it’s ready when the aroma fills your kitchen.
Step 7. Stir in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and started to brown. Through trial and error, I learned that letting mushrooms brown properly builds so much more flavor.
Step 8. Sprinkle the flour over the mushroom mixture and stir well to coat everything. Cook for about 1 minute to remove the raw flour taste.
Step 9. Gradually pour in the beef broth while stirring constantly. This prevents lumps from forming. Add the Worcestershire sauce and stir to combine.
Step 10. Let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of your spoon. My family prefers a sauce that’s creamy but not too thick.
Step 11. Reduce the heat to low and stir in the sour cream until it’s completely incorporated and the sauce turns a beautiful creamy color. The key here is keeping the heat low so the sour cream doesn’t separate or curdle.
Step 12. Return the beef and any accumulated juices to the skillet. Stir gently to coat the beef with sauce and let it warm through for 2 to 3 minutes. Season with salt and pepper to taste.
Step 13. Serve the stroganoff over the cooked egg noodles or alongside them. Garnish with freshly chopped parsley for a pop of color and fresh flavor.
Making the Most of Leftovers
I typically store beef stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, which makes leftover stroganoff particularly delicious. For the best texture, I reheat it gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. Stirring in a dollop of fresh sour cream when reheating also helps refresh the creamy texture.
Betty’s freezing method works reasonably well for stroganoff, though I prefer to freeze it without the sour cream. The beef and mushroom base freeze well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator, then reheat gently and stir in fresh sour cream at the end.
For the best texture, I reheat stroganoff slowly on the stovetop rather than the microwave. The gentle heat keeps the beef tender and helps the sauce come back to its silky consistency.
Sides That Shine
Buttered egg noodles are the traditional choice and for good reason. The wide noodles catch all that creamy sauce perfectly.
Creamy mashed potatoes make a wonderful base for soaking up the rich stroganoff sauce. My family sometimes prefers these over noodles.
Steamed green beans add a fresh, crisp contrast to the rich sauce. The bright color looks beautiful on the plate too.
A simple garden salad with tangy vinaigrette cuts through the richness and adds freshness to your meal. I keep the dressing light and acidic to balance the creamy stroganoff.
Crusty bread gives you something to soak up every last bit of that incredible sauce. In my house, warm bread always disappears fast with this meal.
Roasted Brussels sprouts bring a slightly bitter, caramelized flavor that complements the creamy beef perfectly. The contrast in textures works beautifully.
Rice makes a nice alternative to noodles if you want to switch things up. Both white and brown rice work wonderfully.
FAQs
I recommend sirloin for the best balance of tenderness, flavor, and value. Many home cooks find success with ribeye or tenderloin, though they’re pricier.
To prevent tough beef, slice it thinly against the grain and don’t overcook it during the initial searing. Betty’s solution is to cook it in batches over high heat quickly.
The best approach I’ve tested is to add sour cream off the heat or over very low heat, and never let it boil once added.
Classic Beef Stroganoff
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Slice beef sirloin into thin strips, about 1/4 inch thick and 2 inches long, cutting against the grain for maximum tenderness.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half the beef strips in a single layer and cook for 2 to 3 minutes, stirring once or twice, until browned but still slightly pink inside. Remove to a plate and repeat with remaining beef.
- In the same skillet, add remaining tablespoon of oil over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they’ve released their moisture and started to brown.
- Sprinkle flour over the mushroom mixture and stir well to coat everything. Cook for 1 minute to remove raw flour taste.
- Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and stir to combine.
- Let sauce simmer for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
- Reduce heat to low and stir in sour cream until completely incorporated and sauce turns creamy. Keep heat low to prevent sour cream from separating.
- Return beef and any accumulated juices to the skillet. Stir gently to coat with sauce and let warm through for 2 to 3 minutes. Season with salt and pepper to taste.
- Serve stroganoff over cooked egg noodles or alongside them. Garnish with freshly chopped parsley.
