Creamy Beef Stroganoff
Alright, let’s be honest—beef stroganoff is basically the ultimate comfort food hug in a bowl. Imagine tender strips of beef swimming in a rich, creamy sauce loaded with mushrooms and a hint of tangy sour cream. The kitchen smells heavenly as this classic dish simmers, and before you know it, you’ll be twirling your fork into perfectly buttery egg noodles or fluffy mashed potatoes. If you’ve never made it at home, wait until you taste how fresh and luscious it is compared to the canned stuff from the store. Plus, I’ve got some simple tips to make sure your stroganoff stays silky and doesn’t turn rubbery or dry. Ready to dive into one of those meals you’ll want to make again and again? Let’s get cooking!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream (full-fat works best)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Sauce / Garnish (if applicable):
- Egg noodles or mashed potatoes, for serving
How I Make It
Step 1:
Heat your skillet over medium-high heat and add the olive oil or butter. Once hot, add the thin strips of beef in batches to avoid overcrowding—this helps them brown nicely instead of steaming. Sear the beef quickly until it’s just browned but still slightly pink inside, about 1-2 minutes per side. Remove the beef and set aside.
Step 2:
In the same skillet, toss in the chopped onion and mushrooms. Cook, stirring occasionally, until the onions turn translucent and the mushrooms release their moisture and start to brown—about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Step 3:
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and scrape up any browned bits stuck to the pan—this is flavor gold! Let the mixture simmer gently for 5 minutes to reduce slightly.
Step 4:
Lower the heat to medium-low and return the browned beef to the skillet. Stir gently to coat with the sauce. Now, the star—stir in the sour cream off the heat to prevent it from curdling. Mix until you have a smooth, creamy sauce that envelops every bite.
Step 5:
Taste and season with salt and freshly cracked black pepper. If it needs a little extra zing, a splash more Worcestershire sauce works wonders.
Step 6:
Garnish with chopped fresh parsley and serve immediately over buttery egg noodles or creamy mashed potatoes for that classic finish.
Variations & Tips
- Swap sour cream for Greek yogurt to lighten it up—add it off the heat to avoid curdling.
- Use a cast-iron skillet or heavy-bottomed pan for better browning on the beef.
- Freeze leftovers without the noodles—reheat gently with a splash of broth to keep sauce creamy.
- Add a splash of white wine when deglazing the pan for an extra depth of flavor.
- For extra veggies, throw in some chopped bell peppers or peas during the mushroom step.
How I Like to Serve It
This creamy beef stroganoff feels like a warm blanket on chilly evenings, especially when served over egg noodles dusted with a little Parmesan. It’s great for a cozy family dinner or a casual weekend meal with friends. Occasionally, I jazz it up with a crisp green salad on the side to balance the richness. No matter how you plate it, it’s always a crowd-pleaser.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to keep the sauce smooth.
Closing: This creamy beef stroganoff is one of those recipes that feels like pure comfort every time—simple, rich, and unforgettable.
