Beef stroganoff is one of those dishes that just feels like a warm hug. Tender strips of beef, earthy mushrooms, and onions are swirled into a silky, creamy sauce that clings beautifully to pasta or rice. It’s rich, comforting, and ready to impress—even on a weeknight.
This version leans into the creaminess without being too heavy, balancing flavors with Dijon, garlic, and a splash of sour cream at the end for that classic tang. Spoon it over buttery egg noodles and prepare for happy silence at the table.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 25 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in an airtight container in the fridge for up to 3 days or freeze sauce and beef separately for up to 2 months.
Ingredients List
- 1 tablespoon olive oil
- 1 tablespoon butter
- 500g (1 lb) beef sirloin or tenderloin (thinly sliced against the grain)
- Salt and pepper (to taste)
- 1 small onion (thinly sliced)
- 2 garlic cloves (minced)
- 2 cups mushrooms (sliced – cremini or white button)
- 1 tablespoon flour
- 1 tablespoon Dijon mustard
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1/2 cup sour cream (full fat)
- 1 teaspoon Worcestershire sauce
- Cooked egg noodles or rice (for serving)
- Fresh parsley (for garnish)
Instructions
- Season beef with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear beef in batches for 1–2 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add onions and cook until soft, about 3–4 minutes. Add garlic and mushrooms, cooking until mushrooms release liquid and brown.
- Sprinkle in flour and stir for 1 minute to coat the veggies.
- Add mustard, beef broth, and Worcestershire sauce. Stir and simmer for 3–4 minutes to thicken slightly.
- Lower heat and stir in heavy cream and sour cream. Mix until smooth and creamy.
- Return beef and its juices to the pan. Simmer gently for 2–3 minutes until warmed through (don’t overcook!).
- Serve over egg noodles or rice. Garnish with chopped parsley.
Recipe Notes / Tips
- For ultra-tender beef, slice it thinly and don’t overcook—add it back right at the end.
- Can’t find sirloin? Use rump or flank steak—just slice thin against the grain.
- Want extra flavor? Use a splash of white wine when sautéing the mushrooms.
Nutrition Info (approx. per serving without noodles)
- Calories: 460
- Carbs: 7g
- Fat: 35g
- Protein: 28g
- Sugar: 3g
FAQs
- Q: Can I make this with ground beef?
- A: Yes—just brown it fully and skip slicing. It’s quicker and still delicious.
- Q: Can I use Greek yogurt instead of sour cream?
- A: Yes, just use full-fat for the best texture and add it off-heat to avoid curdling.
- Q: Can I freeze it?
- A: Freeze the sauce and beef together, but make noodles fresh for best texture.
Got a skillet of creamy beef bliss? Snap that rich, silky spoonful and tag it with #the_food_pedia on Instagram! 🥩🍄🍜✨
