Go Back

Old-Fashioned Beef Stroganoff

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Mixing bowl
  • easuring cups and spoons
  • Sharp knife and cutting board
  • Medium pot for boiling noodles

Ingredients
  

For the Beef Stroganoff:

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

For Serving:

  • 8 oz egg noodles or mashed potatoes

Instructions
 

  • Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Add the beef strips in batches and sear until browned on both sides. Remove and set aside.
  • Sauté the Vegetables: In the same pan, add butter, onions, and mushrooms. Cook until softened and golden brown, about 5–7 minutes. Add garlic and cook for another minute.
  • Make the Sauce: Sprinkle flour over the mushrooms and stir well to coat. Gradually pour in the beef broth while stirring to avoid lumps. Add mustard and Worcestershire sauce, then bring to a gentle simmer until the sauce thickens.
  • Combine and Simmer: Return the beef to the skillet and reduce heat to low. Stir in sour cream and mix until creamy. Cook for 5–7 minutes, but don’t let it boil (to avoid curdling).
  • Serve: Spoon over cooked egg noodles or mashed potatoes. Garnish with parsley and serve warm.

Notes

Tips for the Perfect Stroganoff

  • Use tender beef cuts like sirloin or tenderloin for the best texture. Tougher cuts can turn chewy.
  • Don’t overcook the beef. Just sear it quickly on high heat to lock in the juices.
  • Avoid curdling the sauce by adding sour cream after removing the pan from direct heat.
  • For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Variations and Substitutions

  • Mushroom Stroganoff (Vegetarian): Skip the beef and double up on mushrooms for a hearty vegetarian version.
  • Ground Beef Stroganoff: Use ground beef instead of strips for a budget-friendly option that cooks faster.
  • Dairy-Free Version: Substitute the sour cream with coconut cream or a dairy-free yogurt alternative.
  • Low-Carb Option: Serve over zucchini noodles or cauliflower rice instead of egg noodles.