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A close-up of creamy Beef Stroganoff with tender beef and mushrooms served over egg noodles in a white skillet.

Classic Creamy Beef Stroganoff

This comforting beef stroganoff features tender, seared beef and sautéed mushrooms enveloped in a luxurious, tangy sour cream sauce. It's a rich and satisfying dinner that's perfect over egg noodles.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Russian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lbs beef sirloin or tenderloin thinly sliced against the grain into 1/2-inch strips
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper freshly ground, plus more to taste
  • 2 tbsp olive oil or unsalted butter, divided
For the Sauce
  • 1 large yellow onion chopped
  • 10 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup sour cream full-fat, at room temperature
  • 1/2 tsp paprika smoked or sweet
For Serving
  • 1/4 cup fresh parsley chopped, for garnish
  • 12 oz egg noodles or rice cooked according to package directions

Equipment

  • Large Skillet or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Whisk

Method
 

Prepare the Beef
  1. Pat the beef strips dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add half of the beef in a single layer, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the beef to a plate and repeat with the remaining 1 tablespoon of olive oil and beef. Set aside.
Sauté Vegetables
  1. Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If needed, add a splash of beef broth or water to deglaze any browned bits.
  2. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the Sauce
  1. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
  2. Gradually whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. Stir in the paprika.
  3. Reduce the heat to low. Stir in the sour cream until fully incorporated. Do not boil the sauce after adding the sour cream, as it may curdle. Taste and adjust seasoning with more salt and pepper if needed.
Combine and Serve
  1. Return the seared beef strips (and any accumulated juices) to the skillet with the sauce. Stir to combine and heat through for 1-2 minutes, just until the beef is warmed. Avoid overcooking the beef at this stage to keep it tender.
  2. Serve immediately over hot cooked egg noodles or rice, garnished with fresh chopped parsley.

Notes

For best results, ensure your sour cream is at room temperature before adding it to the sauce to prevent curdling. You can also temper it by whisking in a small amount of the hot sauce before adding it to the skillet. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.