Beef Stroganoff

This creamy Beef Stroganoff recipe has tender, juicy strips of beef in a delicious sour cream and sautéed mushrooms sauce. Traditionally served with egg noodles, rice or mashed potatoes to soak all that flavorful saucy goodness. I love how the richness of the sauce pairs with the savory taste of the beef for one of the best, hearty and satisfying beef dinners!!

For more beef or mushroom recipes try my easy chicken cacciatore, creamy mushroom pasta, Mississippi pot roast, Mongolian beef, Philly cheesesteak casserole and John Wayne casserole.


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Beef stroganoff sauce

Why is this homemade beef stroganoff sauce so good!!

It combines fresh mushrooms that are sautéed until golden brown in butter and onions along with red wine, Worcestershire sauce and seasonings. Creating its awesome, complex depth of flavors.

The sour cream and whipped cream add richness to help achieve a perfectly balanced dish with the simmered tender beef that makes it irresistible and so popular.

Beef stroganoff is known for how the creaminess of the sauce coats the seasoned beef and the egg noodles creating a smooth and luxurious texture in every mouthwatering bite!!

Beef stroganff with noodls in a white bowl.

Recipe Snapshot

SIMPLE: beef stroganoff recipe
BELOVED: comforting, satisfying meal
BEST SAUCE:  for guests or mushroom lovers
This is a creamy, mushroom beef and pasta lovers delight!!

Also try my easy ground beef noodle casserole, creamy beef and shells, one-pot cheeseburger macaroni, sloppy Joe casserole and my beef enchilada casserole with corn tortillas.

Beef stroganoff ingredients

Best beef to use for beef stroganoff

I like to use beef tenderloin but fillet mignon also works well, along with boneless ribeye steak, boneless top sirloin, and Striploin (New York strip). Chuck roast is a more budget friendly steak to use.

Ingredients on a marble board.
  • Whipping Cream – adds rich flavor and a more indulgent, luxurious, velvety consistency
  • Cornstarch
  • Brown Gravy Mix
  • Dijon Mustard
  • Beef Tenderloin Tail – 1 1/2 pounds or use other lean steak, trimmed and thinly sliced on the bias (slicing diagonally against the grain this is key for more tender beef)
  • Olive Oil – divided
  • Paprika
  • Garlic Powder
  • Salt and Ground Pepper
  • Mushrooms – 1 pound
  • Onion – 1/2 large or 1 medium yellow onion sliced
  • Butter – divided
  • Soy Sauce
  • Egg Noodles
  • Red Wine
  • Worcestershire Sauce
  • Better Than Beef Bouillon – for more beef flavor
  • Sour Cream
Overhead of three bowls of beef stroganoff with noodles.

Variations: You can make an easy ground beef stroganoff with this recipe. Instead of using steak, brown ground beef into smaller pieces in a pan over a medium heat on the stove.

Best side dishes for beef stroganoff

Terrific served with my creamy Boursin mashed potatoes, fresh green salad, fattoush salad, sour cream green bean casserole, honey roasted carrots and my cheese stuffed garlic bread.

How to make beef stroganoff

Step by step images for the first part of the recipe.

STEP ONE – In a Pyrex measuring cup, measure whipping cream, then add cornstarch, brown gravy mix, and Dijon mustard. Whisk to combine, then refrigerate.

STEP TWO – Combine the sliced beef, 1 tablespoon light olive oil, paprika, garlic powder, salt, and pepper. Toss to combine, then refrigerate.

STEP THREE – Clean and slice the mushrooms and slice the onion and set them aside.

STEP FOUR – Remove the beef tenderloin mixture from the refrigerator.

STEP FIVE – Heat a large skillet or sauté pan over medium high heat. Add 6 tablespoons of butter and tilt to coat the pan. When the butter is melted, add the mushrooms and sauté for 5 minutes, stirring or shaking the pan, then add the onion and continue cooking for another 5 minutes until the mushrooms are lightly browned and the onion is translucent. Add the soy sauce and stir to combine. Remove the mushrooms and onions from the pan to a separate bowl and set aside.

STEP SIX – Fill a large pot with water and bring to a boil over medium high heat. Add the egg noodles and cook as directed on the package, about 8-12 minutes.

STEP SEVEN – While the egg noodles are cooking, add 1 tablespoon of light olive oil to the pan (the same pan you used to sauté the mushrooms and onions) and tilt the pan to coat it, then carefully add the beef tenderloin pieces to sear them. Sear for about 2 minutes on each side.

STEP EIGHT – Add the mushrooms and onions back to the pan. Add the red wine, Worcestershire sauce, and bouillon, and bring to a simmer.

Step by step images for beef stroganoff.

STEP NINE – Add the mixture in the Pyrex measuring cup to the stroganoff mixture. Simmer for 10 more minutes, stirring occasionally, then remove from the heat and add the sour cream. Cover until ready to serve.

STEP TEN – When the egg noodles are cooked, drain them well and return them to the pot with 2 tablespoons butter. Toss to coat and cover the pot. Serve as soon as possible.

To serve, spoon stroganoff mixture over hot buttered noodles & enjoy!

Closeup picture of a spoon with beef stroganoff and egg noodles.

Sandra’s Top Tips

  • Using the right best cuts of steak sliced against the grain will offer the best tender juicy beef
  • Make sure to sear the beef to seal in the flavors but do not overcook
  • Do not add the sour cream at the same time as the whipping cream mixture. Sour cream tends to break down (or curdle) when heated too much so it is best to add the other ingredients, simmer and then add the sour cream at the end.
  • Adding butter to the egg noodles after they are cooked helps them to not stick together. It also extends the time from the end of cooking to the serving time a bit longer as well as adding more flavor.
  • You can mix the noodles and the stroganoff mixture together to create a beef stroganoff casserole if you prefer.
  • Garnish with fresh parsley if desired

Storage and reheating instructions

This recipe is best made and eaten right away but any leftovers can be stored in an airtight container in the fridge for up to 3 days.

With its creamy texture I do not recommend freezing this recipe.

Reheat in a pan over a medium heat on the stove stirring until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals stirring each time until heated through.

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Beef stroganoff in a small white bowl with noodles.

Beef Stroganoff


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  • Author: Sandra Flegg
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Description

This creamy Beef Stroganoff recipe has tender, juicy strips of beef with a delicious sour cream and sautéed mushrooms sauce. Traditionally served with egg noodles, rice or mashed potatoes to soak all that flavorful saucy goodness. I love how the richness of the sauce pairs with the savory taste of the beef for one of the best, hearty and satisfying beef dinners!!


Ingredients

3/4 cup whipping cream
2 teaspoons cornstarch
2 tablespoons brown gravy mix
1 tablespoon Dijon mustard
1 1/2 pounds beef tenderloin tail, or other lean steak, trimmed and sliced on the bias 2 tablespoons light olive oil, divided
1 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 pound mushrooms
1/2 large or 1 medium yellow onion
8 tablespoons butter, divided
1 tablespoon soy sauce
1 package egg noodles
1/4 cup red wine
1 teaspoon Worcestershire sauce
1 tablespoon Better Than Bouillon – Beef Flavor
1/2 cup sour cream


Instructions

  1. In a Pyrex measuring cup, measure whipping cream, then add cornstarch, brown gravy mix, and Dijon mustard. Whisk to combine, then refrigerate.
  2. Combine the sliced beef, 1 tablespoon light olive oil, paprika, garlic powder, salt, and pepper. Toss to combine, then refrigerate.
  3. Clean and slice the mushrooms and slice the onion and set them aside.
  4. Remove the beef tenderloin mixture from the refrigerator.
  5. Heat a large skillet or sauté pan over medium high heat. Add 6 tablespoons of butter and tilt to coat the pan. When the butter is melted, add the mushrooms and sauté for 5 minutes, stirring or shaking the pan, then add the onion and continue cooking for another 5 minutes until the mushrooms are lightly browned and the onion is translucent. Add the soy sauce and stir to combine. Remove the mushrooms and onions from the pan to a separate bowl and set aside.
  6. Fill a large pot with water and bring to a boil over medium high heat. Add the egg noodles and cook as directed on the package, about 8-12 minutes.
  7. While the egg noodles are cooking, add 1 tablespoon of light olive oil to the pan (the same pan you used to sauté the mushrooms and onions) and tilt the pan to coat it, then carefully add the beef tenderloin pieces to sear them. Sear for about 2 minutes on each side.
  8. Add the mushrooms and onions back to the pan. Add the red wine, Worcestershire sauce, and bouillon, and bring to a simmer.
  9. Add the mixture in the Pyrex measuring cup to the stroganoff mixture. Simmer for 10 more minutes, stirring occasionally, then remove from the heat and add the sour cream. Cover until ready to serve.
  10. When the egg noodles are cooked, drain them well and return them to the pot with 2 tablespoons butter. Toss to coat and cover the pot. Serve as soon as possible.
  11. To serve, spoon stroganoff mixture over hot buttered noodles.

Notes

Storage instructions:

This recipe is best made and eaten right away but any leftovers can be stored in an airtight container in the fridge for up to 3 days.

With its creamy texture I do not recommend freezing this recipe.

Reheat in a pan over a medium heat on the stove stirring until heated through. Or in the microwave using a microwave-safe dish with 30 second intervals stirring each time until heated through.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Russian, Western

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