clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A cast iron skillet filled with beef stroganoff, egg noodles and garnished with parmesan cheese and chopped parsley.

Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


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
  • 23 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)


  1. 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. 
  2. 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. 
  3. 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). 
  4. 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. 
  5. 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). 
  6. 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.