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This easy beef stroganoff recipe has a rich, creamy mushroom sauce, hearty egg noodles, and savory, tender sirloin steak topped with tangy sour cream for a delicious and satisfying dinner.

beef stroganoff with egg noodles on white plate.

With savory, tender beef, a creamy, fragrant mushroom sauce, hearty egg noodles, and a hint of tangy sour cream, this classic Beef Stroganoff recipe is delicious, filling, and comforting. It joins the Ultimate Comfort Food ranks alongside chicken paprikash, hearty steak chili and lasagna.

This dish is adapted from the Better Homes & Gardens Heritage Cookbook printed in 1975. The writers capture this dish perfectly when they say, “[Sour cream] is used in many ways in many [Russian] recipes, and in Beef Stroganoff it is used to perfection…The flavor has enchanted Americans for decades.”

Why You Will Love This Beef Stroganoff Recipe

  • It is a classic. The introduction of Russian cuisine to America began with the millions of Russian immigrants who came to the United States between 1880 and World War I. One of the most iconic dishes they brought with them was Beef Stroganoff. This recipe captures all of the flavor, texture, and comfort of that traditional dish. 
  • It is true comfort food. The beef is tender but substantial, cooked in a warm mushroom sauce that strikes a perfect balance between savory, creamy, and tangy. Served over egg noodles, it is a truly comforting dish.
  • It is easy to scale. This recipe is wonderful for a small family dinner, but it can also feed a crowd. Scroll down to the recipe card at the end of this post and click on the “2x” or “3x” buttons to double or triple the recipe for larger gatherings.

Professional Tips For Making The Best Beef Stroganoff

  • Brown the meat. Be careful not to crowd the pan when cooking the beef. If there is not sufficient room for it to develop color, the meat will steam instead of brown.
  • Taste as you go. Despite its simplicity, this dish has a lot of nuanced flavor. I recommend tasting every component of the dish as you cook it. This will let you know if you need any additional seasoning before serving.
  • Cook and store the noodles separately. The best way to preserve the texture of the noodles is to cook them and store them separately from the sauce. If they are stored with the sauce, they tend to become mushy.
plated beef stroganoff with wine.
stuffed shell on spoon in dish.
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Ingredients

beef stroganoff ingredients.
  • Beef: I like to use beef sirloin steak for this recipe. It is a relatively inexpensive cut that cooks down nicely to become quite tender.
  • Flour: Use all-purpose flour for this recipe. There is no need to purchase a special flour. However, if you are gluten-free, you can try making this recipe with chickpea flour.
  • Salt: I recommend using kosher salt for all of my savory recipes. It is less salty by volume than other varieties of salt, making it easier to taste as you go.
  • Butter: I like to use unsalted butter for this recipe. It gives you more control over the final seasoning of the dish.
  • Mushrooms: The original recipe from 1975 calls for a can of mushrooms. I prefer to use fresh mushrooms instead. Button or Cremini mushrooms are both excellent choices.
  • Onion: Just as in my lamb stew recipe, I recommend using a yellow or sweet onion for this recipe. White onions tend to be a bit more sharp, while yellow and sweet onions offer a milder flavor to the dish.
  • Garlic: I prefer to use fresh garlic for this recipe. If you don’t have access to fresh garlic, you can use a bit of chopped, jarred garlic instead. I recommend buying brands that are packed in water.
  • Tomato Paste: This recipe is wonderful with double-concentrated tomato paste, like that from the brand Cento. However, any brand will work well.
  • Beef Broth: I recommend using condensed beef broth for this recipe. You can also cook down about 2.5 cups of reduced-sodium beef broth to reach the same flavor and consistency.
  • Sour Cream: I like to use full-fat sour cream for this recipe. It adds to the comforting, decadent flavor of the dish. Low fat sour cream is more likely to separate. If you’re looking for a lighter option, my lightened up beef stroganoff is the way to go!
  • Dry White Wine: I used a bottle of white Burgundy when testing this recipe. It is a bit pricier than other wines, but it created an incredibly delicious final dish. You can also use wines like Pinot Grigio, Sauvignon Blanc, or Pinot Gris.
  • Hot Buttered Noodles: I boil egg noodles separately while the beef is cooking. After they are strained, I toss them with a bit of butter for a bit more creaminess.

See the recipe card for full information on ingredients and quantities.

Variations

  • Ground Beef: One popular variation on this recipe is to use ground beef in place of sirloin steak. Ground Beef Stroganoff is easy to make. Just brown the ground beef as you would the sirloin.
  • Cream of Mushroom Soup: If you are looking for a quick shortcut for this recipe, you can use cream of mushroom soup for the base of your Stroganoff sauce. Be sure to taste it after cooking with the white wine to ensure the sauce is balanced.
  • Worcestershire Sauce: For an extra bit of tangy flavor, try adding a dash of Worcestershire sauce. This sauce is savory, slightly sweet, and has ingredients like tamarind and vinegar that make it lively and somewhat tart. And, once you have a bottle you’ve opened the door to my Brown Sugar Glazed Meatloaf Recipe!
  • Greek Yogurt: Out of sour cream? You can use a dollop of Greek yogurt in its place. Be sure to stir this into the sauce a bit once you have added it, as Greek yogurt is thicker than sour cream.

How to Make Beef Stroganoff

Use these instructions to make the perfect Beef Stroganoff every time! Further details and measurements can be found in the recipe card below!

Step 1: Reduce your beef broth if necessary.

Step 2: Mix 1 tablespoon flour and ½ teaspoon salt in a small bowl. Pat sirloin strips dry and coat them with flour mixture.

Step 3: In a skillet, brown beef strips quickly in 2 tablespoons butter. Remove browned beef from pan and keep warm.

Step 4:  Add mushrooms, onion, and garlic to the pan with more butter if necessary. Cook until onion is crisp-tender, about 3-4 minutes.

floured beef sirloin strips.
seared sirloin in pan.
cooking mushrooms and onions in pan.

Step 5: Add 1 ½ tablespoons of butter to the pan; blend in 3 tablespoons flour.

Step 6: Add tomato paste then stir in broth. Cook and stir over medium heat until thick and bubbly. Be sure to cook down the sauce until it is no longer runny. This time will depend on how much you cooked down the beef broth.

making roux in sauce pan.
adding beef broth to sauce.

Step 7: Return meat to skillet. Stir in sour cream and white wine; cook slowly over low heat until heated through.

Step 8: Serve with noodles and enjoy!

adding sour cream to finish beef stroganoff.
finished beef stroganoff on plate with egg noodles.

Chef Lindsey’s Recipe Tip

Keep a close eye on your sauce after returning the meat to the skillet. You do not want the sauce to boil. Maintain a low heat until everything is cooked through for the best texture of the meat and the sauce.

finished cooked beef stroganoff with chopped parsley on top.

Frequently Asked Questions

How do you store leftover beef stroganoff?

Store leftover beef stroganoff in an airtight container in the fridge for 3 to 5 days. I recommend storing the sauce and the noodles separately to preserve the texture of the noodles. You can also freeze this dish for up to 3 months. You should cook a new pot of noodles after defrosting the stroganoff. Do not freeze the sour cream as it will separate.

Can I make this recipe ahead of time?

You can! Cook the beef and the mushroom sauce ahead of time and store in the refrigerator. Once ready to serve, reheat the dish on the stovetop over medium heat until heated through. Cook the noodles separately and add the sour cream when ready to eat.

Why is my sauce too thin?

You may not have taken enough time to reduce your broth. You can simmer your sauce on low and it will thicken nicely. Just give it a little time! If you are in a rush, you can add a tiny bit of cornstarch slurry to the sauce to thicken it faster.

Can I make this with chunks of beef instead of strips?

Yes. This dish can be made with cubes or chunks of meat instead of strips if you’d like. Just be sure to brown them well and give them plenty of time to cook down and become tender, as they will take a bit longer to cook than strips.

How to serve beef stroganoff?

While a classic beef stroganoff is served with hot, buttered egg noodles, you could also serve it with creamy mashed potatoes! Pair it with a lighter vegetable side dish like roasted lemon cauliflower or steamed green beans.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

beef stroganoff with egg noodles on fork.
5 from 3 ratings

Easy Beef Stroganoff

This easy beef stroganoff recipe has a rich, creamy mushroom sauce, hearty egg noodles, and savory, tender sirloin steak topped with tangy sour cream for a delicious and satisfying dinner.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 6 people

Ingredients 
 

Instructions 

  • Reduce your beef broth if necessary.
  • Mix 1 tablespoon flour and ½ teaspoon salt in a small bowl.
  • Pat sirloin strips dry and coat them with flour mixture.
  • In a skillet, brown beef strips quickly in 2 tablespoons butter. Remove browned beef from pan and keep warm.
  • Add mushrooms, onion, and garlic to the pan with more butter if necessary. Cook until onion is crisp-tender, about 3-4 minutes.
  • Add 1 ½ tablespoons of butter to the pan; blend in 3 tablespoons flour.
  • Add tomato paste then stir in broth. Cook and stir over medium heat until thick and bubbly. Be sure to cook down the sauce until it is no longer runny. This time will depend on how much you cooked down the beef broth.
  • Return meat to skillet. Stir in sour cream and white wine; cook slowly over low heat until heated through. Serve with noodles and enjoy!

Notes

Technique – Be careful not to crowd the pan when cooking the beef. If there is not sufficient room for it to develop color, the meat will steam and not brown.
Variations Ground Beef: One popular variation on this recipe is to use ground beef in place of sirloin steak. Ground Beef Stroganoff is easy to make. Just brown the ground beef as you would the sirloin.
Storage -Store leftover beef stroganoff in an airtight container in the fridge for 3 to 5 days. I recommend storing the sauce and the noodles separately to preserve the texture of the noodles. You can also freeze this dish (without the sour cream) for up to 3 months.

Nutrition

Calories: 421kcal | Carbohydrates: 36g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 466mg | Potassium: 649mg | Fiber: 2g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg
Course: Main Course
Cuisine: Hungarian
Calories: 421
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed beef recipes, including these stuffed shells with meat!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating




11 Comments

  1. 5 stars
    My family loves Beef Stroganoff. But I used to use a packet (gasp). I made this and they were totally blown away. I made it my New Years resolution to try at least two of your recipes a month. Meatloaf is next!

    1. Hi Renee! I love you New Years Resolution style! Haha. I truly love this recipe. My husband had never had beef stroganoff {for real, gasp!} and he is now a convert. And I make that meatloaf at least twice a month. Works really well with ground turkey too. See you in the kitchen! ~Lindsey

  2. Found you while looking for chicken paprika it brought me to my mother’s kitchen. Would love to try all you suggest. And beef stroganoff, yum!

  3. Since Beef Stroganoff is your Dad’s favorite dish, hense always his birthday dinner choice, I will definitely have to try this one for him! We’ll see how it does versus his mother’s recipe!

    1. I didn’t know that there was a family recipe! I’ll have to try that one next! It’s one of R’s favorite dishes too. I had to make it twice before he thought it was “acceptable” – light sour cream (accidental purchase) is NOT a substitute! Let me know what Dad thinks 🙂