Cooking up our classic Beef Stroganoff recipe is a simple way to warm up on a cold winter day thanks to its savory flavors, filling ingredients, and hearty texture. We love it paired with some simple steamed broccoli, and if you’re feeling really decadent, our brown butter cherry chocolate chunk cookie bars for dessert.
The Best Beef Stroganoff
This is a classic recipe made from simple ingredients that the whole family will love. If you grew up watching your parents use cream of mushroom soup to make stroganoff sauce, trust us when we say that the homemade version can’t be beat. A few extra steps and high quality ingredients truly bring this classic comfort food recipe to the next level. Oh, and don’t forget about those al dente egg noodles for the perfect texture in every bite. Follow along as we share how to quickly get this meal on the table.
What You Will Need
- sirloin steak – This cut of steak is lean, yet tender, and yields a lot of flavor. You could also use a cut of Rib eye or beef tenderloin if those are more convenient.
- garlic – A tad spicy and full of flavor.
- yellow onion – What is a a recipe that calls for steak without onions?
- mushrooms – We use a blend of oyster, shiitake, and baby bella for the best texture and flavors. Note that cremini mushrooms are the same thing as baby bella.
- all-purpose flour – Use gluten-free flour to make this recipe gluten-free.
- beef broth – A savory base for the sauce. Beef stock works as well.
- nutpods – If you’re not avoiding dairy, feel free to use half and half or heavy cream instead.
- worcestershire – This little sauce brings all the flavors, complete with savory, tangy, and spiced.
- dijon mustard – A bit of tang and sharpness.
- lemon zest – This little ingredient brings out the best in all the other flavors.
- sour cream – Dairy-free varieties work well too.
- egg noodles – Feel free to replace with a gluten-free alternative
- kosher salt & ground black pepper – Two staples to punch up flavors where needed.
How To Make Beef Stroganoff
Start by cutting your sirloin steak into 2-inch long strips, being sure to remove any excess fat or connective tissue in the process.
Next, set up your cooking station near your stove top. Since you’ll be cooking your steak in batches, have a clean plate nearby to transfer the cooked pieces of steak to. Heat up a deep cast iron skillet to medium-high heat and melt your butter, ensuring that it coats your pan. Sear the steak pieces in batches, about 1 minute per side. Continue to add butter as needed to the pan so that it doesn’t dry out.
For the best results, pay close attention to how long you sear each piece of meat to ensure that they do not cook all the way through. They’ll continue to cook while they rest on the plate, leaving you with tender chunks of beef.
Once the steak has been cooked, clean and prep your mushrooms.
Add a splash of beef broth to the cast iron skillet in order to deglaze the pan and scrape all those little browned bits off the bottom. Add another tablespoon of butter and the minced garlic and diced onion and sauté for 1-2 minutes or until fragrant. Add the mushrooms and move them around the pan for 3-4 minutes or until they’re softened. Lastly, use a slotted spoon to remove the mushrooms to a separate bowl.
Now it’s time to make the roux for the sauce. Add the remaining 3 tablespoons of butter to the skillet to melt. Add the flour and whisk it together with the butter to create a paste.
Keeping the skillet at medium-high heat, add quarter cups of the beef broth at a time while continually whisking. Continue to add the broth and cream in the same manner. Once both have been added, let the sauce simmer to thicken, whisking all the while.
Next, add in the worcestershire, dijon mustard, lemon zest and sour cream, and whisk to combine. Last, but certainly not least, add back in the steak and its juices, and the mushrooms. Stir all of that deliciousness together and taste to see if any additional salt needs to be added.
Cook the egg noodles per the package directions and pour the creamy beef sauce over the top. For that extra bit of flair and flavor, sprinkle each dish with some freshly chopped parsley and shaved parmesan.
What To Serve With Beef Stroganoff
While this dish is hearty enough to stand on its own, we get that you might want some complimentary options on the table. Because this is a fairly hearty dish, we like to pair it with some of our lighter favorites, all of which are great options.
- gluten-free: Use gluten-free noodles and gluten-free flour.
- dairy-free: Use dairy-free butter, Nutpods instead of cream, and dairy-free sour cream.
- storage: Store leftover beef stroganoff in an airtight container in the refrigerator for up to three days.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Beef Stroganoff – a creamy and delicious beef stroganoff recipe the whole family will love! Serve over egg noodles for the perfect combo!
- 1 1/2 pound sirloin steak, cut into thin 2-inch strips
- salt and pepper
- 4 tablespoon butter, divided
- 1 tablespoon garlic, minced
- 1/2 yellow onion, minced
- 2–3 cups sliced mushrooms (mix of oyster, shiitake and baby bella)*
- 3 tablespoons flour (all-purpose or gluten-free)
- 1 cup beef broth
- 3/4 cup unsweetened/unflavored Nutpods OR half and half
- 2 teaspoons worcestershire
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon zest
- 1/4 cup sour cream (regular or dairy-free)
- salt to taste
- egg noodles (or gluten-free alternative)
- Ensure the sirloin steak is cut into 2-inch strips (trim any excess fat or connective tissue and discard). Season the steak with salt and pepper.
- Bring a large, deep cast iron skillet to medium-high heat. Add 1 tablespoon butter and let melt; swirl to coat the pan. Set a clean plate near the stovetop and, in batches, sear the sirloin strips approx. 1 minute per side and then transfer to the clean plate. Be sure not to fully cook the beef, we are just searing both sides. Add additional butter, as needed, during this process to ensure the pan doesn’t dry out.
- Add a splash of the beef broth to help deglaze the pan (scrape up all the bits stuck to the bottom of the pan). Add1 tablespoon butter along with the garlic and onion. Sauté for 1-2 minutes or until garlic is fragrant and onion has softened a bit. Add mushrooms and move around until they have softened, approx. 3-4 minutes. Use a slotted spoon and scoop out the mushrooms and place in a bowl; set aside (its okay if there are still some onions in the pan).
- Add remaining 3 tablespoons of butter and let melt. Add flour and use a whisk to mix together until they form a paste (aka a “roux”). Keeping the pan at medium-high heat, slowly add the beef broth approx. 1/4 cup at a time continually whisking. Continue adding broth and then the cream in the same manner. Once both are added, let the mixture simmer a bit to continue thickening, whisking as you go.
- Add the worstershire, dijon mustard, lemon zest and sour cream. Whisk to combine. Add back in the beef (as well as any juices that have settled on the bottom of the plate) and mushrooms. Stir to combine. Taste and add additional salt, as-needed (I usually add in a little).
- Serve over noodles with some fresh chopped parsley and shaved parmesan.
- Gluten-Free: to make this gluten-free use gluten-free flour and a gluten-free noodle of your choosing for serving.
- Dairy-free: to make this dairy-free use a dairy-free butter option, use the Nutpods option instead of cream and use a dairy-free sour cream.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: beef stroganoff