Beef stroganoff is a Russian-associated dinner of seared beef and mushrooms in a creamy, lightly tangy sauce, usually served with noodles. Family and regional versions vary, but this practical version keeps the beef tender and the sour cream smooth while bringing dinner to the table in about an hour.
Ingredients
- 12 oz (340 g) wide egg noodles
- 1½ lb (680 g) boneless beef sirloin, trimmed and cut into strips about ¾ inch (2 cm) wide and 2 inches (5 cm) long
- 1 tsp (5 ml) fine salt, divided, plus more for the noodle water
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil, divided
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, about 1 cup (150 g) thinly sliced
- 12 oz (340 g) cremini or white button mushrooms, sliced
- 2 cloves garlic, about 2 tsp (6 g) minced
- 2 tbsp (16 g) all-purpose flour
- 1½ cups (355 ml) low-sodium beef broth
- 1 tsp (5 ml) Dijon mustard
- ¾ cup (180 g) full-fat sour cream, brought close to room temperature
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Get everything ready. Slice the beef across the grain into evenly sized strips, then pat them thoroughly dry with paper towels; dry surfaces brown better than damp ones. Season with ½ teaspoon of the salt and the pepper. Slice the onion and mushrooms, mince the garlic, measure the broth and flour, and set out the sour cream. Put a large pot of salted water on to boil while you do this prep.
- Cook the noodles. Add the egg noodles to the boiling water and cook according to the package directions, usually about 8 minutes, until tender but not mushy. Drain well. If the noodles finish before the sauce, toss them with a small dab of butter so they do not clump, and keep them covered. Do not rinse them; their surface starch helps the sauce cling.
- Sear the beef in batches. Heat 1 tablespoon (15 ml) of the oil in a large, heavy skillet over medium-high heat until shimmering. Spread half the beef in one layer, leaving a little room between pieces. Sear, turning as needed, for about 4 minutes, then transfer to a clean plate. Repeat with the remaining oil and beef. Avoid crowding the pan: packed strips release moisture and steam instead of browning. Check the thickest pieces with a food thermometer. USDA FSIS guidance sets 145°F (63°C) as the safe minimum for whole cuts of beef, followed by a 3-minute rest; let the strips rest on the plate for those 3 minutes. If they have not reached temperature, return them to the pan and cook longer before resting.
- Cook the vegetables. Reduce the heat to medium and add the butter to the same skillet. When melted, add the onion and cook for 2 minutes, stirring and scraping up browned bits. Add the mushrooms and the remaining ½ teaspoon salt. Cook for about 6 minutes, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated. Stir in the garlic and cook for 30 seconds, just until fragrant. The combined vegetable cooking time is about 8 minutes.
- Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute so no dry patches remain. Pour in the broth gradually while stirring, then mix in the mustard and Worcestershire sauce. Bring the sauce to a gentle simmer and cook for about 4 minutes, stirring often, until it thickens enough to coat the back of a spoon. Keep it at a simmer rather than a hard boil, which can make the sauce reduce too quickly.
- Finish gently and serve. Turn the heat to low. Stir a few spoonfuls of the hot sauce into the sour cream in a small bowl to warm it gradually, then stir that mixture back into the skillet. Add the rested beef and any juices from its plate; warm gently for about 2 minutes, without boiling. Taste and adjust the salt or pepper. Spoon the stroganoff over the drained noodles and finish with parsley. The timed cooking steps take about 34 minutes, not including any extra time needed to bring under-temperature beef to the safe minimum.
Tips
- Choose a tender cut and slice across the grain. Sirloin is a convenient choice because it cooks quickly and is easy to cut into strips. A well-trimmed tenderloin also works, though it is usually more expensive. If using a tougher cut, do not simply extend the skillet cooking time: long simmering is a different method and may make thin strips dry and chewy.
- Brown rather than crowd. Cook the beef in batches and wait for the skillet to regain its heat between batches if needed. If the pan is crowded, the meat gives off moisture and the browned flavor that builds the sauce is lost. A wide skillet is helpful, but two batches are still better than forcing all the beef into one layer.
- Keep sour cream from splitting. Use full-fat sour cream if available, let it lose its chill while you prepare the other ingredients, and temper it with a little hot sauce before adding it. Once it is in the skillet, use low heat and do not let the sauce boil. Reduced-fat sour cream can separate more readily and may give a thinner, less rounded sauce.
- Use practical swaps thoughtfully. If Worcestershire sauce is unavailable, use 1 teaspoon (5 ml) soy sauce; it adds savory depth but makes the sauce less traditionally tangy, so taste before adding extra salt. Crème fraîche can replace sour cream in equal measure and is less prone to curdling, but it tastes richer and less tart. Use plain broth rather than a heavily salted one so you can control seasoning.
Serving Suggestions
Serve the stroganoff hot over egg noodles, with enough sauce in each portion to coat the noodles without leaving them swimming. Wide egg noodles are a familiar pairing, but boiled potatoes, mashed potatoes, or steamed rice also make a satisfying base. If serving potatoes, plan their cooking separately; they will take longer than the sauce and are not included in the recipe timing.
A crisp green salad with a simple vinegar dressing balances the richness, as do steamed green beans, peas, or lightly cooked cabbage. Offer extra chopped parsley and black pepper at the table. Pickled cucumbers or another tart pickle provide a sharp contrast that works especially well alongside the creamy sauce. For a family-style meal, keep the noodles and stroganoff in separate serving dishes so each person can choose the amount of sauce.
Variations
For a meat-free dinner, replace the beef with an extra 8 oz (225 g) of mushrooms and use vegetable broth. Brown the mushrooms in batches so they develop color, then continue with the flour and sauce steps; the result is earthy and filling, though naturally less meaty. You can also use a mixture of cremini and white button mushrooms for a deeper mushroom flavor without changing the method.
To add a little more acidity, stir in 1 teaspoon (5 ml) of lemon juice after the sour cream has been incorporated, tasting before adding more. For a mild smoky note, use sweet paprika sparingly, about ½ teaspoon (1 g), stirred in with the flour. Paprika appears in some modern or regional interpretations, but it is not required for this version. If you prefer a lighter sauce, replace up to ¼ cup (60 ml) of the broth with water; do not replace the sour cream with milk, which makes the sauce thinner and more likely to split.
For a gluten-free variation, use gluten-free egg noodles or rice and replace the all-purpose flour with 1 tablespoon (8 g) cornstarch mixed smoothly with 2 tablespoons (30 ml) cold water. Add the slurry to the simmering broth a little at a time, cooking until the sauce thickens. Check that the broth and Worcestershire sauce are labeled gluten-free if that matters for your meal. The texture will be glossier and slightly different from a flour-thickened sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. For best texture, store the beef sauce and noodles separately in airtight containers; both keep for 3–4 days in the refrigerator. The sauce may thicken as it chills, and the sour cream can look slightly grainy after reheating, but gentle warming usually brings it back together. Do not leave the dish at room temperature for more than 2 hours.
Reheat only the amount you plan to eat. Warm the sauce in a covered saucepan over low heat, stirring often and adding a splash of broth or water if it has become too thick. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid a vigorous boil. Reheat noodles separately in a small amount of boiling water or in the microwave with a spoonful of water. Freeze the sauce for up to 2 months for best quality, though its creamy texture may change; thaw it in the refrigerator and reheat gently to 165°F (74°C). Cook fresh noodles after thawing for the best texture.
Frequently Asked Questions
Can I make beef stroganoff ahead?
Yes. You can slice the beef and vegetables, measure the sauce ingredients, and refrigerate them separately up to a day ahead. You can also cook the sauce and beef in advance, cool and refrigerate them promptly, then reheat gently to 165°F (74°C) before serving. Cook the noodles close to mealtime because they soften and absorb sauce while stored.
Why is my beef tough?
Common causes are using a tough cut, slicing with the grain, crowding the pan, or cooking the strips for too long. Cut across the grain and use a tender cut such as sirloin. Sear in batches, check the temperature in the thickest pieces, and remove the beef once it has reached the safe minimum and rested for 3 minutes. Keep the beef out of the simmering sauce until the final gentle warm-through.
Can I make the sauce without mushrooms?
Yes. Leave them out and cook the onion until soft, about 4–5 minutes, before adding the garlic. The sauce will be less earthy and will have less volume, but it will still work. For extra substance without mushrooms, serve with a larger portion of noodles or add cooked peas at the end.
What can I use instead of egg noodles?
Mashed or boiled potatoes, rice, or another pasta shape can stand in for egg noodles. Choose a base that is ready at the same time as the sauce, and check its package directions because cooking times vary. Wide noodles hold the creamy sauce particularly well, while potatoes make the plate more substantial.
Can I use Greek yogurt instead of sour cream?
Plain full-fat Greek yogurt can work, but it is tangier and more likely to separate under high heat. Let it come toward room temperature, stir hot sauce into it gradually, and add it only after turning the skillet to low. Do not boil the finished sauce. Sour cream remains the closer match for this recipe’s flavor and texture.
How do I know when the beef is safely cooked?
Check the thickest strips with a food thermometer rather than relying on color. USDA FSIS guidance for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Strip thickness and skillet heat vary, so cook longer if the thermometer has not reached that temperature; the recipe’s stated searing time is an estimate, not a substitute for checking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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