Introduction

Beef Stroganoff is a timeless comfort dish that combines tender strips of beef with a luscious, creamy mushroom sauce, all served over buttery egg noodles. Originating from Russia in the 19th century, this dish has traveled the world and been adapted into countless versions. The rich cream sauce, enhanced with onions, mushrooms, and a touch of tang from sour cream, makes this hearty meal both elegant and comforting.

Whether you’re cooking for family dinner, a cozy date night, or simply craving something indulgent, Beef Stroganoff is the kind of dish that turns an ordinary evening into something special.

Why I Love This Recipe

I love this recipe because it perfectly balances comfort and sophistication. The beef is juicy and tender, the mushrooms add an earthy depth, and the sour cream sauce brings creamy tanginess that coats every strand of egg noodles. It feels rich and indulgent, but it’s also straightforward to make, meaning you can enjoy gourmet-level comfort food without spending hours in the kitchen.

Every bite is a perfect mix of silky sauce, hearty beef, and soft noodles—a dish that warms both the stomach and the soul.

Why It’s a Must-Try Dish

This dish is a must-try because:

• Classic Comfort Food – a hearty, creamy meal that satisfies every craving.
• Flavorful Layers – beef, mushrooms, onions, and cream sauce blend into something unforgettable.
• Quick but Impressive – ready in under an hour, but feels like a special-occasion dish.
• International Classic – a dish loved around the world, with roots in Russian and European traditions.

If you’re looking for a one-pan meal that impresses both in taste and presentation, this Beef Stroganoff is it.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4 servings
• Calories (per serving): ~580 kcal
• Course: Main Course
• Cuisine: Russian / European

Ingredients

For the Beef Stroganoff:

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp olive oil or butter (divided)
• 1 medium onion, finely sliced
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced (button or cremini work well)
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 cup sour cream (or heavy cream for a milder flavor)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

For the Egg Noodles:

• 8 oz (225 g) egg noodles
• 1 tbsp butter
• Salt (for pasta water)

Cooking Directions

Step-by-Step Preparation Method

1. Prepare the Beef

1. Slice the beef thinly against the grain for tenderness.
2. Season with salt, pepper, and paprika.

2. Cook the Noodles

1. In a large pot, boil salted water and cook egg noodles according to package directions.
2. Drain, toss with 1 tbsp butter, and set aside.

3. Cook the Beef

1. Heat 1 tbsp oil/butter in a large skillet over medium-high heat.
2. Add beef strips in batches (do not overcrowd) and sear quickly, about 1–2 minutes per side.
3. Remove beef to a plate and keep warm.

4. Make the Sauce

1. In the same skillet, add the remaining oil/butter.
2. Sauté onions for 3 minutes until softened.
3. Add garlic and mushrooms, cooking until golden and tender (5–6 minutes).
4. Sprinkle flour over the mixture, stirring to coat evenly.
5. Slowly whisk in beef broth, scraping up browned bits.
6. Stir in Dijon mustard and Worcestershire sauce, then reduce heat.
7. Add sour cream and mix until creamy (do not boil once sour cream is added).

5. Combine

1. Return seared beef (with juices) to the skillet.
2. Stir gently to coat with sauce. Simmer on low for 2–3 minutes until heated through.

How to Serve

Serve the beef stroganoff hot over a bed of buttered egg noodles. Garnish with fresh parsley. Pair with a crisp green salad, steamed vegetables, or a slice of crusty bread for a complete meal.

Recipe Tips

• Slice beef thinly against the grain for tenderness.
• Use full-fat sour cream for the creamiest texture.
• Do not boil the sauce after adding sour cream, or it may curdle.
• For richer flavor, add a splash of dry white wine when sautéing mushrooms.

Variations

• Chicken Stroganoff: Substitute chicken breast or thighs for beef.
• Vegetarian Version: Use mushrooms, zucchini, and bell peppers instead of beef.
• Gluten-Free: Use cornstarch instead of flour and gluten-free pasta.
• Lightened-Up: Use Greek yogurt instead of sour cream.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a sealed container for up to 2 months (best without sour cream added—stir in fresh when reheating).
• Reheating: Gently reheat on the stove over low heat, adding a splash of broth or cream to restore the sauce.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or whisk
• Large pot for noodles

FAQ

Q1: Can I use ground beef instead of strips?
Yes, ground beef works well for a budget-friendly version.

Q2: What type of beef is best for Stroganoff?
Tender cuts like sirloin, tenderloin, or ribeye are ideal.

Q3: Can I make it ahead of time?
Yes! Cook the sauce and beef ahead, refrigerate, and reheat gently before serving with fresh noodles.

Q4: Can I substitute sour cream?
Greek yogurt or crème fraîche work as alternatives.

Conclusion

Beef Stroganoff with Egg Noodles and Cream Sauce is the ultimate cozy yet elegant dinner. With tender beef, a creamy mushroom sauce, and buttery noodles, it’s hearty, comforting, and timeless. Perfect for family meals or dinner guests, this classic recipe deserves a place in your regular rotation. Once you try it, you’ll understand why this dish has stood the test of time and continues to be a favorite across the globe.