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This classic Beef Stroganoff recipe is literally on my weekly dinner rotation because it’s hearty, savory and never lets me down. The tender strips of beef, creamy mushroom sauce, and warm egg noodles always hit the spot on a busy weeknight, and it’s surprisingly quick to pull together at home. It’s one of those meals my family gets excited about, which is why it’s become a trusted favorite in my kitchen.
A common struggle with beef stroganoff is ending up with chewy meat or a sauce that separates and looks grainy. To avoid that, I always give the steak a quick, hot sear and take it out of the pan right away so it stays tender. Then I keep the sauce at a gentle simmer, which helps the sour cream blend smoothly rather than separate. These little tweaks are exactly why this dish turns out consistently rich, creamy, and velvety every time I make it.
If you’re craving more cozy, family friendly comfort meals, you’ve got to try my Creamy Beef and Shells or my Million Dollar Spaghetti Casserole. They’re both delicious and just as easy as this one.
How to Make Beef Stroganoff
Step 1: Cook the noodles and sear the beef
Boil the egg noodles according to the package instructions, then drain and keep them warm. Heat the olive oil in a large skillet over medium-high heat and quickly sear the steak strips, seasoned with salt and pepper, for less than a minute per side. Make sure to work in batches so you don’t overcrowd the pan. Transfer the beef to a platter and cover with foil to keep it warm.
Step 2: Sauté the vegetables
Reduce the heat to medium and melt the butter in the same skillet. Add the onions, mushrooms, and garlic, and sauté until everything is soft, tender, and smelling amazing.
Step 3: Thicken the gravy
Sprinkle the flour over the veggies and stir constantly for one minute to cook off the raw flour taste. Slowly pour in the beef broth while scraping up the browned bits on the bottom of the pan. This is where all that flavor comes from.
Step 4: Finish the sauce and serve
Stir in the Dijon mustard, Worcestershire sauce, and sour cream until the stroganoff sauce is completely smooth. Bring it to a boil, then reduce to a simmer for 5 to 7 minutes until it thickens nicely. Add the beef and any juices back into the skillet, simmer for just one minute to warm it through, and spoon everything right over your warm egg noodles.
Storage Tips
- Storage: Keep any leftover beef and sauce in an airtight container in the fridge for up to 3-4 days. I like to store the gravy separately from the noodles so the pasta doesn’t soak up all the sauce and get mushy.
- Freezing: I don’t recommend freezing this dish. Dairy-based sauces like sour cream gravy can separate and turn grainy after thawing.
- Reheating: To enjoy leftovers, gently reheat the sauce in the microwave at 50% power, stirring every 30 seconds. This keeps the beef tender and the sauce smooth and creamy.
More Dinner Recipes You May Enjoy
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Beef Stroganoff
Ingredients
- 12 ounce egg noodles cooked
- 1 pound top sirloin cut into thin strips
- Season steak with salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ pounds mushrooms sliced thick
- ⅓ cup onion chopped
- 2 teaspoon minced garlic
- 2 tablespoons flour
- 1½ cups beef broth
- 1 tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
Instructions
- Cook the pasta per package directions, drain and keep warm12 ounce egg noodles
- In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).1 pound top sirloin, 2 tablespoons olive oil, Season steak with salt and pepper
- Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
- Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.2 tablespoons butter, ¾ pounds mushrooms, ⅓ cup onion, 2 teaspoon minced garlic
- Sprinkle the flour over the pan and cook for one minute stirring constantly.2 tablespoons flour
- Gradually add the beef broth.1½ cups beef broth
- Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.1 tablespoon Dijon mustard, ½ tablespoon Worcestershire sauce, ½ cup sour cream
- Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.
Jenn’s Notes
- Storage: Store any leftover beef and sauce in an airtight container in the fridge for up to 3-4 days. I highly recommend storing the gravy separately from the egg noodles so the pasta doesn’t soak up all the liquid and turn to mush.
- Freezing: I don’t recommend freezing this dish. Dairy-based sauces like this sour cream gravy tend to separate and become gritty once thawed.
- Reheating: When you are ready for leftovers, reheat the sauce gently in the microwave at 50% power. Stop and stir it every 30 seconds to keep the meat from getting rubbery and the sauce from breaking.
