This Beef Stroganoff is a classic recipe that is very popular in just about every Midwest home! It’s simple to put together but feels like you worked all day making dinner. Tender strips of beef, savory mushrooms, and onions simmer together in a rich, sour cream sauce that's layered with beef flavor. It's traditionally served over buttery egg noodles but is great over mashed potatoes too.
This Homemade Beef Stroganoff is made JUST RIGHT, the sauce is silky and perfectly seasoned, not too thick, not too thin. Everyone will be asking for seconds before they are done with the first helping.
Jump to:
What is Beef Stroganoff?
Beef Stroganoff is a traditional Russian dish, but it became very popular in the Midwest through the 1960’s. It is a creamy, comfort food recipe that has tender beef, mushroom, onions and garlic with a creamy beef sauce made with ingredients like sour cream and Worcestershire sauce. It is usually served over buttered egg noodles, mashed potatoes, or rice.
Homemade Beef Stroganoff Ingredients
Top Sirloin Steak – Is a great steak to use for stroganoff (it’s what we use in our Steak Bites too). Slicing it thin makes it quick cooking and keeps it tender. You can also opt for a more tender beef like Tenderloin or Ribeye.
Ground Beef Stroganoff – Another option that can be popular is to use ground beef, which definitely works. I recommend using an 85/15 ground beef for the most flavor without too much grease.
Onion and Garlic – Adds great flavor and texture to the Stroganoff. We usually prefer a yellow onion, but a white onion will work as well.
Mushrooms – I generally pick a baby bella or cremini mushroom for the Beef Stroganoff. They have a hearty texture and b old flavor. You can also opt for a white or button mushroom.
All purpose flour – combines with the fat (salted butter and oil) to create a roux that perfectly thickens the sauce.
Beef broth – is the liquid in the sauce that thins the cream and adds flavor.
Heavy Cream – makes the stroganoff sauce nice and creamy and has enough fat to make the sauce stable (won’t break or curdle).
Sour Cream – a traditional ingredient in stroganoff. Adds a slight tang to the sauce. Make sure to temper the sour cream slightly by adding a little hot liquid to the sour cream before adding to the sauce. It helps prevent it from curdling. Using a full fat sour cream will also help with preventing curdles.
Worcestershire Sauce- Ooooooooo you know we love Worcestershire sauce. It adds a really nice depth of flavor to the Stroganoff sauce.
How to Make Beef Stroganoff
Step 1
Brown the beef in batches in the oil.
Step 2
In the now empty pan add the butter and the mushrooms and onions. Saute for 6-8 minutes.
Add the garlic and saute another minute.
Step 3
Add the flour to the pan and cook for about 1 minute. Then pour in the beef broth and scrape bits from the bottom. Whisk in the cream and simmer for about 6-8 mins.
Step 4
Temper the sour cream by adding a few spoonfuls of the hot Stroganoff sauce to the sour cream and stirring.
Step 5
Turn the heat down so the sauce is NOT boiling. Add the sour cream, salt and pepper and stir. Now add the beef and juices back to the pan and warm through for another 5 mins.
Serving
Beef Stroganoff is best served hot, spooned right over a big pile of buttered egg noodles. You can also serve it over mashed potatoes or white rice if that's what your family prefers. Add a simple green veggie on the side, like green beans or broccoli.
Variations
Chicken Stroganoff – Swap the beef for boneless, skinless chicken breasts or thighs. The lighter protein cooks quickly and pairs well with the creamy mushroom sauce.
Ground Beef Stroganoff – Use 85/15 lean ground beef instead of steak for a budget-friendly, weeknight version. Cook the beef with onions and mushrooms, then build the sauce as usual.
Storing Directions
Refrigerate leftovers in an airtight container for up to 3 days, the sauce thickens slightly but stays creamy. Reheat gently in a skillet over medium-low heat, stirring frequently. If it seems too thick, loosen with a splash of cream or broth until warm and smooth.
Tips For The Best Beef Stroganoff
Tender, quick-cooking beef cuts like top sirloin, tenderloin, or ribeye are ideal. Avoid tougher cuts that need longer cooking. When slicing the beef, cut out any tough connective tissue you come across.
Crowding the pan while searing steak will cause it to steam rather than sear. Leave room between each piece for the best sear. I went in 3 rounds for my 10" pan. The pan will spatter, but it's important to cook the meat at a high temperature to get nice caramelized browned meat without overcooking it. So the key is hot and fast! Protect yourself with an apron and use an oven mitt. A splatter screen can also help.
Since mushrooms are so absorbent, the best way to clean them is to wipe them with a damp paper towel.
To avoid waste with mushroom package sizes, this recipe works well with anywhere from 8-10 oz. of mushrooms. Scale as desired.
Can You Freeze Beef Stroganoff?
Freezing is not recommended, as with many sour cream based sauces, texture can suffer once thawed. If you are short on time you can make this one a day or two ahead and reheat slowly on the stove top.
FAQ’s
The recipe below will thicken perfectly because of the roux (fat and flour), heavy cream and sour cream. But if you made the sauce and you still want it a little thicker you can:
1. Make a beurre manie which is made by mashing together 1 tablespoon softened butter and 1 tablespoon all purpose flour then stirring it into the sauce.
2. Another option is to make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cool liquid (water or beef broth) and stir it into the SIMMERING sauce.
1. Using a tougher cut of beef like stew meat or chuck.
2. Crowding the pan when searing the beef, it will steam instead of brown
3. Boiling the sauce after the sour cream is added.
4. Not thickening the sauce enough.
5. Skipping the Worcestershire sauce.
6. Using a milk without enough fat, like a skim, 1% or 2%.
7. Under seasoning the sauce.
1. Using a tender cut of beef – top sirloin, tenderloin or ribeye.
2. Heavy cream makes the richest sauce
3. Tempering the sour cream.
4. Making sure the sauce doesn’t boil after adding the sour cream.
5. Using a combo of a roux, cream and sour cream to get a really thick and silky sauce.
6. Season as you go and taste as you go, this ensures a really well seasoned final dish.
More Hearty Beef Dinner Recipes
The Best Beef Stroganoff Recipe
Ingredients
- 1 lb. top-sirloin steak - thinly sliced across the grain for maximum tenderness
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- ½ medium onion - finely chopped
- 10 oz cremini mushrooms - sliced
- 1 clove garlic - minced
- 1 Tbsp. flour
- 1 cup beef broth
- ½ cup heavy cream
- ½ cup sour cream
- 1 Tbsp. Worcestershire sauce - or Dijon mustard
- ½ tsp. kosher salt - or to taste
- ¼ tsp. freshly ground black pepper - or to taste
Instructions
- Heat a large skillet or cast iron pan over medium-high heat with the olive oil. When almost smoking, add the steak strips and cook without crowding the pan, just 1 minute per side, until lightly browned. Then remove and keep warm in a bowl covered with aluminum foil.2 Tbsp. olive oil, 1 lb. top-sirloin steak
- To the now empty pan, add butter, onion and mushrooms, sautéing until softened and slightly caramelized, about 6 to 8 minutes. Stir in garlic about 30 seconds.2 Tbsp. butter, ½ medium onion, 10 oz cremini mushrooms, 1 clove garlic
- Add flour and cook for another minute. Pour in the beef broth and whisk to deglaze the pan, scraping up browned bits.1 Tbsp. flour, 1 cup beef broth
- Stir in the heavy cream and simmer, stirring occasionally, until the sauce gently thickens, about 8-10 minutes.½ cup heavy cream
- Before adding the sour cream to the pan, temper it as follows to avoid breaking/curdling the sauce. In a small bowl, add the sour cream and a few spoonfuls of the warm sauce from the pan. Stir to combine.½ cup sour cream, ½ tsp. kosher salt, ¼ tsp. freshly ground black pepper
- Add sour cream mixture to pan and mix until smooth. Stir in Worcestershire sauce (or Dijon mustard), then season with salt and pepper, adjusting to your taste.1 Tbsp. Worcestershire sauce
- Return the steak with its juices to the pan, lower heat to medium low and bring just to a gentle simmer to heat through briefly. Finish with a sprinkle of parsley or green onions, if desired, and serve over your preferred starch.
Comments
No Comments