Go Back
A close-up shot of a creamy Beef Stroganoff Recipe in a blue bowl, with tender beef, mushrooms, and chives served with rice.

Classic Beef Stroganoff with Creamy Mushroom Sauce

A rich and comforting beef stroganoff featuring tender strips of beef, sautéed mushrooms, and onions, all coated in a luxurious sour cream sauce, traditionally served over egg noodles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Russian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs beef sirloin or tenderloin cut into 1/4-inch thick strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp all-purpose flour
For the Sauce
  • 2 tbsp unsalted butter
  • 1 medium yellow onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1.5 cups beef broth low sodium
  • 1/2 cup dry white wine or additional beef broth (optional)
  • 1/2 cup sour cream full-fat, at room temperature
  • 1/4 cup fresh parsley chopped, for garnish
For Serving
  • 12 oz egg noodles

Equipment

  • Large Skillet or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Whisk
  • Tongs

Method
 

Prepare the Beef
  1. Pat beef strips dry with paper towels. Season with salt and pepper. Toss with flour until lightly coated.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef in batches, about 1-2 minutes per side. Do not overcrowd the pan. Remove beef to a plate and set aside.
Sauté Vegetables
  1. Reduce heat to medium, add butter to the same skillet. Add sliced onions and cook until softened and translucent, about 5-7 minutes.
  2. Add sliced mushrooms and cook until golden brown and tender, about 5-8 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
Build the Sauce
  1. Stir in Dijon mustard. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom. Let it reduce by half, about 2-3 minutes.
  2. Pour in beef broth and bring to a simmer. Return the browned beef (and any accumulated juices) to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until beef is tender.
Finish and Serve
  1. While the stroganoff simmers, cook egg noodles according to package directions. Drain well.
  2. Remove the skillet from the heat. Gradually whisk in the room-temperature sour cream until fully combined and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle.
  3. Taste and adjust seasoning if needed. Serve immediately over hot egg noodles, garnished with fresh chopped parsley.

Notes

For best results, ensure sour cream is at room temperature before adding to prevent curdling. You can substitute beef broth for white wine if preferred. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.