Beef Stroganoff Recipe – Creamy Comfort Dinner You’ll Crave Again and Again

Introduction

There’s something about a big, creamy skillet of Beef Stroganoff that feels like a warm hug after a long day. My mom used to make this on chilly Friday nights — the kind of meal that turned the kitchen into a cozy escape. The sizzling beef, the rich mushroom aroma, and that silky sour cream sauce? Magic in minutes.

If you’re new to this classic dish, Beef Stroganoff is a creamy beef-and-mushroom skillet that’s usually spooned over buttery egg noodles or fluffy rice. It’s quick, comforting, and just fancy enough to make a weeknight dinner feel special.

What Makes This Recipe Special

• Rich, velvety flavor – tender beef in a creamy, tangy sauce that coats every noodle.
• Quick and simple – ready in 30 minutes with pantry ingredients.
• Versatile – perfect with noodles, rice, or even mashed potatoes.
• Viral-worthy comfort food – a modern twist on the classic that TikTok’s loving again.

Ingredients You’ll Need

For the Beef and Sauce:

• 1 lb beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ cup sour cream
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

To Serve:

• Cooked egg noodles or rice

Tools You’ll Need

• Large skillet or sauté pan
• Wooden spoon
• Mixing bowls
• Tongs
• Measuring spoons and cups

How to Make Beef Stroganoff

1. Prep the beef:
   Slice your beef thinly against the grain. Season with salt and pepper, then toss in flour until lightly coated.
2. Sear the meat:
   Heat butter and olive oil over medium-high heat. Add beef in small batches to avoid crowding. Sear each side until golden, then remove from the pan.
3. Cook the veggies:
   In the same skillet, add chopped onions and sauté until translucent. Stir in garlic and mushrooms, cooking until soft and lightly browned.
4. Deglaze and build flavor:
   Pour in the Worcestershire sauce, Dijon mustard, and beef broth. Scrape up all the golden bits stuck to the pan — that’s pure flavor gold.
5. Simmer the sauce:
   Lower the heat and simmer for about 5 minutes. The sauce will start to thicken and deepen in color.
6. Add the beef back:
   Return the beef to the pan, gently mixing it into the sauce. Let it simmer briefly to absorb all that creamy goodness.
7. Finish with sour cream:
   Remove from heat and stir in sour cream until smooth and glossy. (Don’t boil it — sour cream can curdle if overheated.)
8. Serve and enjoy:
   Spoon the stroganoff over warm egg noodles or rice. Sprinkle chopped parsley on top and serve immediately.

Quick Ingredient Swap Table

What to Serve With It

Pair your Beef Stroganoff with something fresh and simple to balance the richness. Try:

• Garlic Butter Green Beans for a crisp, garlicky side.
• Creamy Mashed Potatoes when you’re craving extra comfort.
• Simple Side Salad with Lemon Dressing for brightness.

For easy pairing ideas, check out Easy Garlic Butter Green Beans and Creamy Mashed Potatoes.

Tips for Perfect Results

1. Don’t overcrowd the pan. Sear the beef in batches for the best crust.
2. Use full-fat sour cream. It makes the sauce richer and silkier.
3. Add a splash of white wine while deglazing for a restaurant-level flavor.

Storage Instructions

Let leftovers cool completely, then store in an airtight container for up to 3 days in the fridge.
To reheat: Warm gently over low heat, stirring in a little broth or milk to loosen the sauce.
Avoid microwaving on high — it can split the cream.

FAQ Section

1. Can you freeze Beef Stroganoff?
Yes, but skip the sour cream until reheating. Freeze the base, thaw overnight, then stir in sour cream before serving.

2. What’s the best cut of beef for stroganoff?
Sirloin or tenderloin works beautifully because they stay tender when cooked quickly.

3. Can I make Beef Stroganoff ahead of time?
Absolutely! Prepare it up to a day ahead and reheat gently. The flavors deepen overnight.

4. Can I make Beef Stroganoff without mushrooms?
Yes! Swap them for zucchini, eggplant, or even caramelized onions for flavor.

5. Is Beef Stroganoff gluten-free?
Use cornstarch instead of flour and serve over rice for a gluten-free version.

6. What’s the best side dish for Beef Stroganoff?
Buttery noodles, mashed potatoes, or rice always work — plus something green for contrast.

Conclusion

There’s a reason Beef Stroganoff never goes out of style. It’s rich, satisfying, and feels like love served in a bowl. Whether you’re cooking for family, friends, or just yourself after a long week, this creamy skillet dinner is always a win.

If you make this recipe, tag it on Instagram or TikTok @EasyMealsToPrep — I’d love to see your cozy dinner creations! Don’t forget to leave a comment below and subscribe for more easy weeknight favorites like Creamy Tuscan Chicken and Homemade Garlic Bread.

Beef Stroganoff

Sharis Mariner

A creamy, comforting classic with tender strips of beef and mushrooms in a velvety sour cream sauce — perfect over noodles, rice, or mashed potatoes. Quick enough for weeknights, fancy enough for guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main

Cuisine Comfort Food, Russian-American

Servings 4 bowls

Calories 540 kcal

Equipment

• Large skillet or sauté pan
• Wooden Spoon
• Mixing Bowls
• Tongs
• Measuring spoons and cups

Ingredients

  

• 1 lb beef sirloin or tenderloin, thinly sliced
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ cup sour cream
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Cooked egg noodles or rice, for serving

Instructions

 

• Slice your beef thinly against the grain. Season with salt and pepper, then toss in flour until lightly coated.
• Heat butter and olive oil over medium-high heat. Add beef in small batches to avoid crowding. Sear each side until golden, then remove from the pan.
• In the same skillet, add chopped onions and sauté until translucent. Stir in garlic and mushrooms, cooking until soft and lightly browned.
• Pour in the Worcestershire sauce, Dijon mustard, and beef broth. Scrape up all the golden bits stuck to the pan — that’s pure flavor gold.
• Lower the heat and simmer for about 5 minutes. The sauce will start to thicken and deepen in color.
• Return the beef to the pan, gently mixing it into the sauce. Let it simmer briefly to absorb all that creamy goodness.
• Remove from heat and stir in sour cream until smooth and glossy. (Don’t boil it — sour cream can curdle if overheated.)
• Spoon the stroganoff over warm egg noodles or rice. Sprinkle chopped parsley on top and serve immediately.

Notes

Use full-fat sour cream for the richest sauce. If freezing, leave out the sour cream and stir it in after reheating. A splash of dry white wine adds depth when deglazing. For a faster version, use ground beef instead of sirloin.

Keyword beef stroganoff, creamy beef pasta, easy skillet dinner, weeknight beef recipe