Beef Stroganoff Recipe – Creamy One-Pan Dinner with Mushrooms & Noodles
This classic Beef Stroganoff is the ultimate comfort food—tender strips of beef, sautéed mushrooms, and onions simmered in a rich, creamy sour cream sauce. Served over egg noodles or mashed potatoes, it’s a hearty, satisfying meal that’s easy enough for weeknights but elegant enough for guests. With its roots in Russian cuisine and a French culinary twist, this one-pan dish is a timeless favorite that brings warmth and flavor to every bite.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Small bowl (for tempering sour cream)
Ingredients
- 1 lb top sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, diced
- 8 oz mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 1 tbsp flour (or 2 tsp cornstarch for GF)
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ cup sour cream (full-fat)
- Salt and pepper, to taste
- Optional: 2 tbsp cream cheese, ¼ cup white wine, chopped parsley or chives for garnish
- For serving: cooked egg noodles, rice, or mashed potatoes
Instructions
- Sear the Beef Heat olive oil in a large skillet over medium-high heat. Sear beef strips for 1 minute per side in batches. Remove and set aside.
- Sauté Vegetables In the same pan, melt butter. Add onion and mushrooms. Cook for 6–8 minutes until golden. Add garlic and cook 30 seconds.
- Add Flour Sprinkle in flour and stir to coat. Cook for 1 minute to remove raw taste.
- Deglaze and Simmer Pour in beef broth (and wine if using), scraping up browned bits. Stir in mustard and Worcestershire. Simmer 3–5 minutes.
- Add Sour Cream Temper sour cream with a few spoonfuls of hot sauce, then stir into the pan off heat. Add cream cheese if using.
- Return Beef Add beef back to the pan. Stir and warm through for 2–3 minutes.
- Serve Spoon over noodles, rice, or potatoes. Garnish with herbs and cracked pepper.
Notes
- Make-Ahead: Prepare sauce ahead and store separately from noodles.
- Storage: Refrigerate up to 3 days. Reheat gently with a splash of broth.
- Freezing: Freeze sauce (without sour cream) for up to 2 months. Add dairy after thawing.
- Variations: Use ground beef, tofu, or mushrooms for different versions.
- Flavor Boost: Add a splash of white wine or brandy when deglazing for extra depth.