This is comfort food at its most delicious. My BEST beef stroganoff recipe is hearty & thick, made with ultra-tender beef strips and juicy bites of mushroom in a rich, creamy homemade sauce that bumps up the flavor. No canned cream of mushroom soup here! It’s perfect served over egg noodles or rice.
We all have that one comfort meal that instantly transports us back to our nostalgic childhood. Typically, a recipe we enjoyed a specific version of, and every other version seems to pale in comparison. For me, it’s Shrimp Etouffee. My husband, his meal is Beef Stroganoff. Let’s not forget he is a meathead loving all of our meat dishes including Steak Kabobs, Grilled Teriyaki Chicken Thighs, Beef Cannelloni, and Seafood Boil. And thus began my 15-year quest.
Yes friends, you read that correctly- 15 years! That’s how long it took me to perfect the recipe I’m sharing with you today.
But after much determination, I’m proud to say- I nailed it! This is truly the BEST beef stroganoff!
What Makes this Recipe Great:
- No cream of mushroom soup is used in this recipe. The homemade sauce is a mix of tangy sour cream, Worcestershire sauce, beef broth, and other seasonings. It is truly divine.
- Thick, meaty, layers with the creamiest gravy sauce ever!
- A savory combination of beef, mushrooms, and onions with tangy sour cream.
- Succulent 1 pot meal perfect for kids who are new to mushrooms.
Ingredients and Notes
Here is an overview of what you will need for homemade beef stroganoff without cream of mushroom soup:
Mushrooms: I typically use baby bella mushrooms for their meaty texture and full flavor. However, a white button, Cremini, or any combination will work too.
Dijon Mustard: The best mustard is the creamiest Dijon mustard you can find. Don’t use stone-ground Dijon mustard or spicy brown mustard.
Onions: Regular yellow cooking onions work best and add a caramelized flavor to the sauce.
Sour Cream: Regular, full-fat sour cream is recommended, but I have used light sour cream, and works well. You may also swap sour cream out for equal parts plain Greek yogurt.
Beef Broth: You can use beef broth or stock in this recipe. Low sodium will work, but you may need to adjust the seasoning to suit your taste.
Egg Noodles: Regular egg noodles work well, but these may be swapped out for any type of traditional pasta or white rice.
What is the Best Beef Cut for Beef Stroganoff?
This is your key, my friends. A tender cut of beef is essential to bring this recipe to life. opt for tender chunks of beef, such as top sirloin or rib eye steak.
- Top Sirloin
- Ribeye
- Flat Iron Steak
- Beef Tenderloin
- Filet Mignon Tips
If looking for a cheaper meal, ground beef does work in this recipe. Make sure to cook on a higher heat to form a nice crust and seal in the juices without overcooking it.
Step by Step Instructions
The full recipe is in the card at the bottom of this post, but I include this area to show how it all comes together in a visual guide.
Prepare ingredients. Slice mushrooms and prepare noodles. Slice steak, against the grain, to about ½-inch-thick pieces. Toss in a Ziplock bag with seasoned flour. (Photo 1)
Brown the beef. The Secret to this recipe is the flash pan sear similar to our Pork Chop recipe. Wait until your large skillet is HOT, and add the steak in small batches. Do not overcrowd the pan as it will bring the temperature down and prevent the steak from searing properly. To keep the steak from becoming tough, sear only the outside for about 30-45 seconds. Doesn’t matter if it’s still pink! It will cook more in the gravy later. (Photo 2).
Make the creamy mushroom sauce. Start by making sure to scrape the bottom of the pan because the brown bits left over from searing the beef will add extra flavor. Cook the onions and mushrooms until softened and most of the juices have evaporated. (Photo 3) Add broth and seasonings and boil until it starts to reduce and thicken slightly. This method will lead to some great flavor and the best beef stroganoff sauce you’ll ever try.!
Put it all together. Add the steak back into the pan with any juices that may have escaped while resting. Continue simmering till the meat is heated through. Add sour cream. You may use a cornstarch slurry if you prefer a thicker sauce. (Photo 5 below)
Serve over prepared egg noodles, pasta, rice, or potatoes, and garnish with fresh, chopped parsley if desired.
Recipe Tips
- The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan-searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
- If you like a thick and creamy sauce, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl, and stir 1 extra tablespoon of cornstarch (1 is included already) until well blended. Add the cornstarch mixture back into the pan and stir continuously till you’ve reached your desired thickness. The sauce will thicken as it cools too.
- Make sure the pan is not overcrowded when searing the steak. You may have to do this step in smaller batches.
- The best mustard is the creamiest Dijon mustard you can find. Don’t use stone-ground Dijon mustard or spicy brown mustard.
Video Demonstration
The video below shows how it all comes together.
Sides for Classic Beef Stroganoff
This dish is quite a hearty meal on its own. As it is very rich, fresh greens such as oven-roasted green beans, sautéed broccoli, or a Chopped Greek Salad are great additions.
If you would prefer to pair this recipe with some heartier sides, though, cajun potatoes or squash casserole would be good options.
Storage and Make Ahead Tips
Store: In the event that you’re fortunate enough to have leftovers, this recipe can be stored for later! Store in the refrigerator in an airtight container. I prefer to store noodles separately from sauces. Lasts 3-4 days.
Freeze: I have frozen this and the sauce does not separate. Allow it to thaw before reheating. Lasts about 3 months if in an airtight ziplock bag and sealed well. I recommend cooking your pasta separately if you plan to store it in the freezer and thawing the steak mixture overnight in the refrigerator before reheating. This will help preserve the texture of the steak and noodles. Reheat on the stove over medium heat until just warmed through.
Make Ahead: These can definitely be made a few days ahead of time and stored. You can also put the undipped balls in the refrigerator overnight.
Questions Answered
Absolutely! Egg noodles have a softer and lighter texture, but can certainly be substituted with any traditional pasta, rice, or mashed potatoes.
Yes. The sliced steak makes a heaping bowl of comfort food seem a little more elegant, but it can certainly be substituted with ground beef or turkey.
Stroganoff sauce is a beef broth and sour cream gravy that's thickened with flour. It is flavored with mushrooms, garlic, and creamy Dijon mustard.
While I would highly recommend sour cream, either regular or light, cottage cheese would be the closest substitute. Full-fat coconut milk works well as a non-dairy substitute. You may have to thicken the sauce with about an extra tablespoon of cornstarch.
I prefer to keep it simple and use dried thyme, seasoned salt, and ground black pepper. High quality ingredients are what makes this recipe delicious.
This recipe isn’t bitter but the easiest way to combat bitterness is to add a bit of butter, sugar, or cream to the sauce.
You’ll have to temper the sour cream in order to prevent curdling. Add a little bit of the hot liquid from your pan to the sour cream and stir before adding it into the mix and that should prevent curdling.
Some good alternatives to Worcestershire sauce in creamy beef stroganoff would be A1 steak sauce, balsamic vinegar, or soy sauce, BBQ sauce.
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Easy Beef Stroganoff
Ingredients
- 1 ½ pounds Sliced Top Sirloin
- 1 tablespoon All Purpose Flour
- 2 tablespoon Olive Oil
- 1 pound Sliced Mushrooms
- ¾ cup Diced Yellow Onion
- 2 tablespoon Butter
- 2 ½ cups Beef Broth
- 2 teaspoon Worcestershire Sauce
- ½ teaspoon Dried Thyme
- ½ tablespoon Dijon Mustard
- ½ teaspoon Seasoned Salt
- ½ teaspoon Ground Black Pepper
- 2 teaspoon Chopped Garlic
- ⅔ cup Sour Cream 1 cup if you like it more creamy
- 1 tablespoon Cornstarch
- 6 oz Egg Noodles Cooked to instructions on package
Instructions
- Slice 1 ½ pounds Sliced Top Sirloin against the grain, into about ½" thick pieces. In a gallon sized Ziplock bag or a large bowl, toss ½ teaspoon Seasoned Salt and ½ teaspoon Ground Black Pepper with 1 tablespoon All Purpose Flour. Place the sliced sirloin pieces container and gently toss to coat the meat evenly.
- Heat 2 tablespoon Olive Oil in a large skillet over medium-high heat. Once pan is HOT, sear meat for about 30-45 seconds. Make sure the pan is not overcrowded. You may have to do this step in smaller batches. Remove the steak from the pan and set it to the side. It's ok if your steak is not browned all the way through as it will be added back in and continue cooking.
- Reduce heat to medium and add in 2 tablespoon Butter and ¾ cup Diced Yellow Onion. Cook until softened and slightly translucent. Add in 1 pound Sliced Mushrooms and 2 teaspoon Chopped Garlic . Cook until tender and juices have mostly evaporated. This should take about 7-10 minutes.
- Add in 2 ½ cups Beef Broth, 2 teaspoon Worcestershire Sauce , ½ tablespoon Dijon Mustard , and ½ teaspoon Dried Thyme . Bring to a boil and turn heat down to a simmer. Continue simmering for 5 minutes.
- Add steak (including juices) back into the pan. Continue cooking about 2 minutes until meat is thoroughly heated through.
- Add ⅔ cup Sour Cream to the pan and stir until well incorporated. Make sure the heat is not too high as it may cause the sour cream to curdle.
- Take 1 cup of the sauce in a separate bowl and whisk in 1 tablespoon Cornstarch until well blended. Add the cornstarch slurry back into the pan and stir continuously. The sauce will thicken over a few minutes and more as it cools.
- Fold in your prepared 6 oz Egg Noodles s or spoon Beef mixture over top. Garnish with freshly chopped parsley and enjoy!
Video
Recipe Notes
- Ribeye
- TOP sirloin
- Filet Mignon Tips
- Beef Tenderloin
- The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
- If you like a thick gravy, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl and stir in 2 tablespoon (instead of just 1) cornstarch until well blended. Add the cornstarch mixture back into the pan and stir continuously till you've reached your desired thickness. The sauce will thicken as it cools too.
- The best mustard is the creamiest dijon mustard you can find. Don't use stone ground Dijon mustard or spicy brown mustard.
Karen says
Everyone asked for seconds!
Lela says
Added the full cup of sour cream for creamier texture- sooo yummy!
Mattie says
Tastes so much like a dish my grandma used to make, but with ground beef. Brought me back to Sunday dinners on her farm. Thank you for this gem.
Diana says
Tried and loved!
Carrie says
Used light sour cream, think it slightly altered consistency. Still tasted great!
Christy says
Delish!
Katie says
Love this! The story, the recipe, all of it!
Virginia says
First attempt at Stroganoff. Was a bit skeptical, turned out to be a huge hit! Thank you for demystifying this dish for ALL of us!
Alison Libby says
I am with your husband, Stroganoff is my absolute favorite. Your recipe is much the same as mine. I do add a splash of red wine with the broth. And sometimes horseradish in place of Dijon. I do want to say I love the way your recipes are presented. You give us several substitution options and clearly recognize that not every home cook has every ingredient on hand. Too many recipe authors insist you use only the ingredients they have included. Thanks for being flexible.
Rachel says
Thank you so much for your kind words. It is my hope with these recipes to create affordable meals for busy families like mine. I understand how people have different tastes and we don’t have time to run to the store when we just need dinner on the table some nights.
The red wine is a pretty good idea too! I will have to try that. I do love horseradish although I am a sissy about it and mix it with sour cream.
Jake says
The best beef stroganoff I have ever made! It’s a little fancy for what I am used to but the sauce was on point.
Allison says
I’ve been searching for the perfect recipe for this. Thank you!