Beef Stroganoff
Tender strips of seared beef sirloin and golden cremini mushrooms are folded into a rich, tangy sour cream sauce and served over wide egg noodles — this classic Beef Stroganoff comes together in about 40 minutes and delivers the kind of deep, savory comfort food that earns a permanent spot in your weeknight dinner rotation.
Equipment
- Large skillet or sauté pan (12-inch) Heavy-bottomed recommended for even searing
- Large pot For boiling egg noodles
- Sharp chef's knife For slicing beef thinly against the grain
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula For stirring the sauce
- Colander For draining cooked egg noodles
- Tongs For handling beef strips during searing
Ingredients
- 1.5 lbs beef sirloin or tenderloin 680g; thinly sliced against the grain into 1/4-inch strips
- 8 oz cremini or white mushrooms 225g; evenly sliced
- 1 medium onion thinly sliced into half-moons
- 3 cloves garlic finely minced
- 1.5 cups beef broth 355ml; low-sodium recommended
- 1 cup sour cream 240ml; full-fat, at room temperature
- 2 tbsp flour all-purpose; use gluten-free blend if needed
- 2 tbsp butter unsalted
- 1 tbsp olive oil for searing the beef
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce use gluten-free certified brand if needed
- salt to taste
- black pepper to taste; freshly ground preferred
- 12 oz wide egg noodles 340g; use gluten-free egg noodles if needed
For Garnish
- fresh parsley roughly chopped; for garnishing before serving
Instructions
- Slice the beef into thin 1/4-inch strips against the grain and season generously with salt and pepper. Slice the mushrooms, onion, and mince the garlic; set the sour cream out to reach room temperature.
- Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions (7–9 minutes) until just tender. Reserve 1/4 cup of pasta water, then drain and toss noodles with a drizzle of olive oil to prevent sticking.
- Heat olive oil in a large skillet over high heat until shimmering, then sear the beef strips in a single layer (in batches if needed) for 1–1.5 minutes per side until golden brown. Remove beef to a plate and tent with foil.
- In the same skillet over medium-high heat, melt the butter and cook the onions for 3–4 minutes until softened, then add mushrooms and cook undisturbed for 2 minutes before stirring, until golden. Add garlic and stir for 30–45 seconds until fragrant.
- Sprinkle flour over the mushroom mixture and stir well; cook for 1 minute. Slowly pour in the beef broth while stirring, then add the Dijon mustard and Worcestershire sauce and simmer for 3–4 minutes until the sauce thickens.
- Reduce heat to low and stir in the room-temperature sour cream one spoonful at a time until fully incorporated and the sauce is smooth. Season with salt and pepper to taste.
- Add the seared beef and any resting juices back into the skillet and gently fold into the sauce. Simmer on low for 2–3 minutes until the beef is cooked through — do not let the sauce boil.
- Divide the egg noodles into bowls or plates, spoon the beef stroganoff generously over the top, and garnish with freshly chopped parsley. Serve immediately.
Notes
- Always slice the beef against the grain into thin strips — this shortens the muscle fibers and keeps the meat tender, not chewy.
- Work in two batches when searing the beef so the pan stays very hot. Crowding the pan causes the beef to steam instead of brown.
- Sour cream must be at room temperature before adding it to the sauce. Cold sour cream added to a hot pan is the number one cause of a curdled, grainy sauce.
- Never let the sauce boil after the sour cream has been added — keep the heat on low to maintain a smooth, creamy texture.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch, use gluten-free egg noodles, and verify your Worcestershire sauce is gluten-free certified.
- Full-fat Greek yogurt can replace sour cream for a slightly lighter sauce with a similar tang — use the same low-heat method to prevent curdling.
- To make ahead, prepare the sauce and beef up to 2 days in advance and refrigerate. Reheat gently over low heat with a splash of beef broth and cook fresh noodles when ready to serve.
- Freeze the sauce and beef (without noodles) for up to 2 months. Stir well during reheating to bring the sauce back together after freezing.
- For extra depth of flavor, deglaze the pan with a splash of dry white wine or brandy after searing the beef before adding the broth.
- Serve over creamy mashed potatoes or steamed white rice instead of egg noodles for an equally satisfying variation.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 48gProtein: 42gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 145mgSodium: 580mgPotassium: 820mgFiber: 3gSugar: 5gVitamin A: 12IUVitamin C: 8mgCalcium: 10mgIron: 25mg
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