How to Make the Perfect Beef Stroganoff Every Time
Let’s be honest—there’s something wonderfully comforting about a plate of Beef Stroganoff. The tender beef, creamy sauce, and earthy mushrooms all come together to create a dish that’s rich, satisfying, and downright delicious. Whether you’re serving it over egg noodles, rice, or mashed potatoes, Beef Stroganoff is always a winner.
If you’ve never made it before, don’t worry! This recipe is straightforward and uses simple, wholesome ingredients that create a depth of flavor in every bite. So, let’s dive in and whip up this classic dish!
Why You’ll Love This Beef Stroganoff Recipe
1. Rich and Creamy Sauce
The sauce is the star of this dish—it’s creamy, savory, and has just the right balance of flavors, thanks to a mix of beef broth, Worcestershire sauce, and sour cream.
2. Tender Beef
Sautéed to perfection, the beef remains tender and juicy, soaking up all the flavor from the sauce. Whether you use sirloin or stew meat, the result is mouthwateringly good.
3. Earthy Mushrooms
Mushrooms add a delicious depth to the dish. Their savory, umami flavor complements the beef and sauce beautifully.
4. A One-Pan Wonder
Everything for this dish is cooked in just one pan, meaning minimal cleanup but maximum flavor. What’s not to love?
Ingredients for Beef Stroganoff
Here’s what you’ll need to make this creamy, classic stroganoff:
- 4 tablespoons butter (for rich flavor)
- 1 ½ lbs beef (sirloin or tender cuts work best)
- Salt and pepper (to taste)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 lb mushrooms, sliced (cremini, button, or baby bellas)
- ½ cup white wine (optional, but adds depth)
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour (to thicken the sauce)
- ½ cup sour cream (for that classic creamy texture)
How to Make Beef Stroganoff
Step 1: Sauté the Beef
Start by heating 2 tablespoons of butter in a large skillet over medium-high heat. Season the beef with salt and pepper, then add it to the pan. Sear the beef on all sides until browned, about 4–5 minutes. Once done, remove the beef from the pan and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining 2 tablespoons of butter. Toss in the onions and garlic, sautéing them for about 3–4 minutes until they become soft and fragrant. Then, add the mushrooms and cook for another 5 minutes, stirring occasionally until they’ve softened and released their moisture.
Step 3: Deglaze with White Wine
Pour the white wine into the skillet and scrape the bottom of the pan to release all the flavorful brown bits. Let the wine simmer for a few minutes until it reduces by half.
Step 4: Create the Sauce
Sprinkle the flour over the onions, mushrooms, and garlic, stirring constantly for about 1–2 minutes. Slowly whisk in the beef broth and Worcestershire sauce, making sure there are no lumps. Bring the mixture to a simmer and let it cook for 5 minutes to thicken slightly.
Step 5: Add the Sour Cream
Once the sauce has thickened, reduce the heat to low and stir in the sour cream. Continue to cook until the sauce is smooth and creamy.
Step 6: Combine and Serve
Return the beef (along with any juices) to the skillet, stirring everything together. Let the stroganoff simmer for a few minutes until the beef is heated through and the flavors have melded.
Serve your stroganoff over your favorite base, whether it’s egg noodles, mashed potatoes, or rice, and garnish with fresh parsley for a pop of color.
Tips for the Best Beef Stroganoff
1. Use a Tender Cut of Beef
For the best texture, use tender cuts of beef like sirloin or filet mignon. Avoid tough cuts, as they can become chewy, even when cooked in the sauce.
2. Don’t Skimp on the Mushrooms
Mushrooms add a ton of flavor to this dish. If you love mushrooms, feel free to add more than the recipe calls for!
3. Wine Adds Depth, But It’s Optional
The white wine adds a lovely depth of flavor to the sauce, but if you prefer not to use alcohol, you can replace it with more beef broth.
4. Sour Cream is Key
The sour cream is what gives Beef Stroganoff its signature creamy texture and tang. If you’re looking for a lighter version, you can substitute it with Greek yogurt.
5. Thicken with Flour
Sprinkling the flour over the cooked vegetables before adding the broth helps thicken the sauce without lumps. If you prefer a gluten-free version, you can substitute the flour with cornstarch.
Pairing Suggestions
Serve Over Noodles or Potatoes
Beef Stroganoff is traditionally served over egg noodles, but it’s also delicious over mashed potatoes, rice, or even cauliflower mash if you’re looking for a low-carb option.
Side Salad or Veggies
Pair your rich stroganoff with a light green salad or some steamed veggies like broccoli or green beans. The freshness helps balance the richness of the dish.
Wine Pairing
If you used white wine in the sauce, serve the rest of the bottle with dinner. A Chardonnay or Sauvignon Blanc pairs beautifully with the creamy sauce. Prefer red? A light-bodied red like a Pinot Noir works just as well.
Frequently Asked Questions
Can I Make Beef Stroganoff Ahead of Time?
Absolutely! Beef Stroganoff reheats well, making it a great dish for meal prep or leftovers. Store it in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of broth or water to loosen the sauce.
Can I Freeze Beef Stroganoff?
Yes! Beef Stroganoff freezes well. Allow the dish to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it on the stove over low heat, adding extra broth if needed.
Can I Use Ground Beef Instead of Sliced Beef?
Definitely! Ground beef is a more affordable option and works just as well in this recipe. Just brown the ground beef, set it aside, and follow the recipe as written.
Variations on Beef Stroganoff
1. Chicken Stroganoff
Swap out the beef for chicken (breast or thighs) for a lighter version of this dish. The creamy sauce pairs just as well with poultry.
2. Vegetarian Stroganoff
Leave out the beef entirely and load up on mushrooms and other vegetables like zucchini, spinach, or bell peppers. You can also use tofu or tempeh for a protein boost.
3. Spicy Stroganoff
Add a kick to your stroganoff by tossing in red pepper flakes or hot sauce. You can also use spicy sausage instead of beef for a different twist.
Final Thoughts
Classic Beef Stroganoff is a must-try for any comfort food lover. It’s creamy, savory, and hearty, making it perfect for a cozy night in. Whether you’re feeding your family or looking for something easy to reheat throughout the week, this recipe will hit the spot every time.
Don’t be surprised if this becomes one of your favorite weeknight meals—it’s just that good!
Beef Stroganoff
Ingredients
- 4 Tbsp butter
- 1 1/2 lbs beef sirloin or tender cut
- to taste salt and pepper
- 1 yellow onion
- 4 cloves garlic minced
- 1 lb mushrooms cremini, button, or baby bella
- 1/2 cup white wine if avoiding wine, replace with more broth
- 1 1/2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 3 Tbsp flour
- 1/2 cup sour cream
Instructions
- Start by heating 2 tablespoons of butter in a large skillet over medium-high heat. Season the beef with salt and pepper, then add it to the pan. Sear the beef on all sides until browned, about 4–5 minutes. Once done, remove the beef from the pan and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Toss in the onions and garlic, sautéing them for about 3–4 minutes until they become soft and fragrant. Then, add the mushrooms and cook for another 5 minutes, stirring occasionally until they’ve softened and released their moisture.
- Pour the white wine into the skillet and scrape the bottom of the pan to release all the flavorful brown bits. Let the wine simmer for a few minutes until it reduces by half.
- Sprinkle the flour over the onions, mushrooms, and garlic, stirring constantly for about 1–2 minutes. Slowly whisk in the beef broth and Worcestershire sauce, making sure there are no lumps. Bring the mixture to a simmer and let it cook for 5 minutes to thicken slightly.
- Once the sauce has thickened, reduce the heat to low and stir in the sour cream. Continue to cook until the sauce is smooth and creamy.
- Return the beef (along with any juices) to the skillet, stirring everything together. Let the stroganoff simmer for a few minutes until the beef is heated through and the flavors have melded.