Pin This comforting beef and mushroom stroganoff is my go-to recipe when the family craves something soul-warming but still quick to prepare. Tender strips of beef mingle with savory mushrooms and onions in a lusciously creamy sauce, all spooned over buttery egg noodles. Every bite brings nostalgia and richness, making it a favorite for cool nights or when you want classic homemade comfort.
The first time I cooked this, the smell drew my family to the kitchen before it was ready. Now it is in regular rotation and always gets rave reviews at the table. My kids love swirling the noodles through every drop of the creamy sauce.
Ingredients
- Beef sirloin or tenderloin: sliced thin gives the most tender bite and cooks fast The quality of beef makes all the difference so select cuts with even marbling
- Cremini or button mushrooms: add deep earthiness and strengthen the sauce Look for smooth unblemished caps for the best flavor
- Large onion: sliced thin weaves sweetness throughout Choose onions with tight glossy skins
- Garlic (three cloves, minced): enhances complexity and brings everything together
- Salt and freshly ground black pepper: for seasoning freshly cracked pepper amplifies classic stroganoff warmth
- All-purpose flour: helps thicken the sauce look for unbleached varieties
- Beef broth: is essential for building the savory base Use low sodium to control seasoning better or homemade if you have it
- Worcestershire sauce: brings irresistible umami and depth Seek out a brand with anchovy for boldness
- Dijon mustard: balances richness with tangy sharpness Look for smooth creamy mustard for even blending
- Sour cream: creamy and tangy is the heart of stroganoff Use full-fat for the silkiest result and avoid nonfat
- Fresh dill, chopped: adds brightness and traditional flavor Fresh sprigs smell grassy and vivid
- Butter: stirs in last for richness and a glossy finish Choose high quality
- Egg noodles, wide and tender: form the traditional base Choose the broadest cuts available for maximum sauce catching
- Fresh parsley, for garnish: adds color and freshness Choose flat leaf for best texture
- Extra sour cream and dill, for serving: ties it all together and brightens every bite
Instructions
- Prepare the Noodles:
- Bring a large pot of salted water to a rolling boil Add the egg noodles and cook according to package directions until just tender Drain and set aside but keep warm The salt in the water ensures flavorful noodles that will stand up to the sauce
- Sear the Beef:
- Pat beef strips dry and season generously with salt and pepper Heat one tablespoon of oil in a large skillet over medium high until shimmering Add beef in batches to avoid crowding Cook two to three minutes per side just until browned but not fully cooked through Remove to a plate and tent loosely with foil to keep warm Searing in batches guarantees the best brown crust and tender results
- Sauté Mushrooms and Onions:
- Add the remaining oil to the skillet over medium heat Add mushrooms and onion Cook for six to eight minutes stirring occasionally until mushrooms release their liquid and the onions turn soft and lightly golden Add minced garlic and cook for about thirty seconds until fragrant but not browned At this stage the mushrooms build deep flavor and onions melt into the sauce
- Make the Sauce:
- Sprinkle flour evenly over mushroom mixture Stir constantly for about one minute to toast the flour which ensures a smooth sauce Slowly pour in beef broth whisking constantly to prevent lumps Add Worcestershire and Dijon whisking until everything is combined Bring to a light simmer and cook three to four minutes until the sauce thickens to a gravy consistency Whisking in the broth gradually creates a velvety sauce
- Finish the Stroganoff:
- Reduce heat to low Stir in sour cream and chopped fresh dill blending until the mixture is silky and unified Return the seared beef and any juices to the skillet Gently fold everything together and heat through about two minutes Take care not to let the sauce boil after adding sour cream Stir in butter until melted thickening the sauce and giving a gorgeous sheen This is the moment the sauce reaches true stroganoff perfection
- Serve and Garnish:
- Taste and adjust the seasoning as needed Spoon the creamy beef and mushroom mix over the hot egg noodles Sprinkle generously with fresh parsley and extra dill For even more indulgence offer extra sour cream on the side Every element is at its best right off the stove
Pin Fresh dill is one of my favorite parts here and always reminds me of dinners at my grandmother’s house where she cut sprigs from her garden for this dish. She claimed that the aroma mingling with beef and mushrooms makes everyone hungry before the first bite.
Storage Tips
Let stroganoff cool completely before storing Transfer to an airtight container and keep in the refrigerator up to three days When ready to enjoy again reheat gently over low heat stirring in a splash of broth or water to loosen the sauce Never microwave on high or you risk splitting the sauce
Ingredient Swaps
Sirloin can be swapped with well trimmed flank steak For a less traditional but just as creamy version sub Greek yogurt for the sour cream Button mushrooms add subtle earthiness if cremini are unavailable Add a splash of white wine when sautéing onions for depth
Serving Suggestions
This stroganoff shines over wide egg noodles but also pairs beautifully with mashed potatoes rice or even buttery polenta For a comforting vegetable side try crisp green beans or a simple salad Fresh pickles offer a classic tangy counterpoint
A Classic With Roots
Beef stroganoff first appeared in nineteenth century Russia and quickly traveled across continents This version honors the creamy American adaptation while highlighting the bright fresh dill and the original fondness for tender beef
Seasonal Adaptations
In spring swap mushrooms for tender asparagus Summer is lovely with a sprinkle of fresh chives alongside dill In winter use richer broth and substitute half the mushrooms for diced carrots for heartiness
Success Stories
Many home cooks tell me this becomes the meal they reach for after a long day I love how it bridges generations at my table The recipe is forgiving so even beginner cooks can succeed and feel truly accomplished
Freezer Meal Conversion
Freeze only the creamy beef and mushroom sauce without noodles Store flat in a ziptop bag Thaw gently in the refrigerator overnight and reheat in a skillet before serving over freshly cooked noodles Add a splash of broth if the sauce thickens too much
Pin Every pot of stroganoff brings old-fashioned comfort to your table Make this recipe once and you’ll see why it deserves a permanent place in your dinner routine
Recipe Q&A
- → What cut of beef works best for this dish?
Sirloin or tenderloin are ideal choices as they stay tender and flavorful; avoid overcooking to prevent toughness.
- → How do you prevent the sour cream from curdling?
Add the sour cream off the heat and stir gently without boiling to keep the sauce smooth and creamy.
- → Can this be prepared ahead of time?
The sauce base can be made in advance; add sour cream and beef just before serving for the best texture.
- → Is there a substitute for egg noodles?
Wide egg noodles are traditional, but you can use pasta, rice, or even mashed potatoes as a base.
- → What mushrooms should I use?
Cremini or button mushrooms are both good options, offering a mild earthiness that complements the beef.
- → Can I freeze leftovers?
It's best enjoyed fresh, but you may freeze the beef and sauce separately. Add fresh sour cream when reheating.