This Beef Stroganoff is the ultimate comfort food — tender strips of beef simmered in a rich, creamy mushroom sauce and served over egg noodles or rice. It’s a classic Russian-inspired dish that’s made its way into kitchens around the world thanks to its savory, satisfying flavor. Ready in under 40 minutes, this recipe is perfect for weeknight dinners or cozy weekend meals. Whether you’re cooking for your family or hosting guests, this dish is guaranteed to please.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 45 minutes
Why You’ll Love This
✔ Restaurant-quality with a silky mushroom sauce
✔ One-pan wonder (minimal cleanup!)
✔ 3 cooking methods (stovetop, slow cooker, or Instant Pot)
Ingredients:
- 1 ½ pounds beef sirloin or tenderloin, cut into ½-inch strips
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups beef broth
- ½ cup sour cream
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Cooked egg noodles or rice, for serving
Equipment:
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
Step 1: Prepare the Beef
- Season the beef strips generously with salt and freshly ground black pepper.
Step 2: Sear the Beef
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches, being careful not to overcrowd the pan. Sear each batch for 1-2 minutes per side, until browned. Remove the seared beef from the skillet and set aside.
Step 3: Sauté Onions and Mushrooms
- Melt the butter in the same skillet over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
Step 4: Add Garlic and Spices
- Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute more, until fragrant.
Step 5: Make a Roux
- Sprinkle the flour over the onion and mushroom mixture. Stir well and cook for 1-2 minutes, stirring constantly, until the flour is lightly golden. This creates a roux that will thicken the sauce.
Step 6: Add Beef Broth
- Gradually whisk in the beef broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer, stirring constantly, and cook until the sauce thickens, about 5-7 minutes.
Step 7: Return the Beef to the Sauce
- Return the seared beef to the skillet and stir to coat it with the sauce. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender.
Step 8: Stir in Sour Cream and Parsley
- Remove the skillet from the heat. Gently stir in the sour cream and fresh parsley. Do not let the sauce boil after adding the sour cream, as it may curdle.
Step 9: Serve
- Serve the Beef Stroganoff hot over cooked egg noodles or rice. Garnish with extra fresh parsley, if desired.
Nutrition Facts
- Calories 580
- Protein 38g
- Carbs 45g
- Fat 28g
Pro Tips
- Tender beef: Slice against the grain and don’t overcook
- Extra creamy: Add 2 tbsp cream cheese
- No-curdle trick: Temper sour cream by mixing it with some hot sauce first
Enjoy your delicious homemade Beef Stroganoff!
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