Classic Stroganoff Recipe with Tender Beef and Creamy Sauce

A true icon of comfort food, the Classic Beef Stroganoff is the perfect marriage of tender beef, rich mushrooms, and a silky, savory cream sauce. With roots in Russian cuisine and a timeless appeal across the world, this dish combines warmth, flavor, and elegance in every bite. Whether served over noodles, rice, or mashed potatoes, this recipe delivers restaurant-quality results in your own kitchen ,simple, refined, and deeply satisfying.

Ingredients List

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 8 oz (225 g) mushrooms, sliced (cremini or button preferred)
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ cup sour cream (room temperature)
• ½ teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• 8 oz (225 g) egg noodles or rice, cooked for serving

Step-by-Step Instructions

Step 1: Prepare the Beef

Slice beef thinly against the grain to ensure tenderness. Pat dry with paper towels and season lightly with salt and pepper.

Step 2: Sear the Beef

In a large skillet, heat olive oil over medium-high heat. Add beef in batches, searing quickly until browned on the outside but still pink in the center. Remove and set aside to rest.

Step 3: Sauté the Vegetables

In the same pan, add butter and reduce heat to medium. Sauté onions until translucent, then add garlic and cook for another 30 seconds. Add mushrooms and cook until golden and fragrant, about 5–6 minutes.

Step 4: Build the Sauce

Sprinkle flour over the mushrooms and stir to coat evenly. Slowly pour in beef broth while stirring to avoid lumps. Add Dijon mustard, Worcestershire sauce, and paprika. Simmer for 3–5 minutes until slightly thickened.

Step 5: Add the Beef and Sour Cream

Return the seared beef (and its juices) to the pan. Reduce heat to low and stir in sour cream. Mix gently until smooth and creamy,do not let it boil, as this can curdle the sauce. Adjust seasoning as needed.

Step 6: Serve and Garnish

Serve the Stroganoff immediately over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley for a vibrant finish.

Cook Time

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Servings

Serves 4 generous portions

Nutritional Information (approx. per serving)

• Calories: 480 kcal
• Protein: 30 g
• Carbohydrates: 20 g
• Fat: 30 g
• Saturated Fat: 12 g
• Sodium: 550 mg
• Fiber: 2 g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth or cream to restore the sauce’s texture. Avoid boiling after reheating, as it can cause separation. For longer storage, freeze the Stroganoff sauce (without noodles) for up to 2 months.

Suggestions

• For extra depth of flavor, deglaze the pan with a splash of dry white wine before adding broth.
• Swap sour cream for Greek yogurt for a lighter, tangier variation.
• Add a pinch of nutmeg or thyme for a subtle aromatic twist.
• Pair with a crisp green salad or buttered peas for a well-balanced meal.

Seasonal Relevance

Stroganoff’s warm, creamy texture makes it the ultimate comfort dish for fall and winter, but it also works beautifully year-round. In summer, serve it over lighter bases like rice or cauliflower mash. Its versatility ensures it fits any season,cozy on cold nights, satisfying on any weeknight.

Conclusion

This Classic Stroganoff Recipe with Tender Beef and Creamy Sauce is the epitome of home-cooked elegance — rich, hearty, and deeply flavorful. It strikes the perfect balance between simplicity and sophistication, showcasing how high-quality ingredients and thoughtful technique can transform an everyday meal into something extraordinary. Serve it once, and it’s bound to become a timeless favorite in your kitchen.

FAQs

1. Can I use chicken or ground beef instead of steak?
Yes, you can easily substitute the beef with thinly sliced chicken breast or ground beef for a faster, equally delicious variation. Adjust cooking times accordingly.

2. What’s the best cut of beef for Stroganoff?
Tender cuts like sirloin, tenderloin, or ribeye are ideal because they stay juicy and tender even after brief searing. Avoid tougher cuts like chuck unless you plan to slow-cook.

3. Can I make Stroganoff without sour cream?
Absolutely. Substitute with crème fraîche, heavy cream, or even a blend of Greek yogurt and cream cheese for a creamy, flavorful sauce.