Beef Stroganoff – A savory dish complete with tender meat, flavorful onions, and a variety of mushrooms, all coated with a creamy sauce. This dish is sure to leave you feeling cozy, satisfied, and satiated.
Cooking up our classic Beef Stroganoff recipe is a simple way to warm up on a cold winter day thanks to its savory flavors, filling ingredients, and hearty texture. We love it paired with some simple steamed broccoli, and if you’re feeling really decadent, our brown butter cherry chocolate chunk cookie bars for dessert.
The Best Beef Stroganoff
This is a classic recipe made from simple ingredients that the whole family will love. If you grew up watching your parents use cream of mushroom soup to make stroganoff sauce, trust us when we say that the homemade version can’t be beat. A few extra steps and high quality ingredients truly bring this classic comfort food recipe to the next level. Oh, and don’t forget about those al dente egg noodles for the perfect texture in every bite. Follow along as we share how to quickly get this meal on the table.
What You Will Need
- sirloin steak – This cut of steak is lean, yet tender, and yields a lot of flavor. You could also use a cut of Rib eye or beef tenderloin if those are more convenient.
- garlic – A tad spicy and full of flavor.
- yellow onion – What is a a recipe that calls for steak without onions?
- mushrooms – We use a blend of oyster, shiitake, and baby bella for the best texture and flavors. Note that cremini mushrooms are the same thing as baby bella.
- all-purpose flour – Use gluten-free flour to make this recipe gluten-free.
- beef broth – A savory base for the sauce. Beef stock works as well.
- nutpods – If you’re not avoiding dairy, feel free to use half and half or heavy cream instead.
- worcestershire – This little sauce brings all the flavors, complete with savory, tangy, and spiced.
- dijon mustard – A bit of tang and sharpness.
- lemon zest – This little ingredient brings out the best in all the other flavors.
- sour cream – Dairy-free varieties work well too.
- egg noodles – Feel free to replace with a gluten-free alternative
- kosher salt & ground black pepper – Two staples to punch up flavors where needed.
How To Make Beef Stroganoff
Start by cutting your sirloin steak into 2-inch long strips, being sure to remove any excess fat or connective tissue in the process.
Next, set up your cooking station near your stove top. Since you’ll be cooking your steak in batches, have a clean plate nearby to transfer the cooked pieces of steak to. Heat up a deep cast iron skillet to medium-high heat and melt your butter, ensuring that it coats your pan. Sear the steak pieces in batches, about 1 minute per side. Continue to add butter as needed to the pan so that it doesn’t dry out.
For the best results, pay close attention to how long you sear each piece of meat to ensure that they do not cook all the way through. They’ll continue to cook while they rest on the plate, leaving you with tender chunks of beef.
Once the steak has been cooked, clean and prep your mushrooms.
Add a splash of beef broth to the cast iron skillet in order to deglaze the pan and scrape all those little browned bits off the bottom. Add another tablespoon of butter and the minced garlic and diced onion and sauté for 1-2 minutes or until fragrant. Add the mushrooms and move them around the pan for 3-4 minutes or until they’re softened. Lastly, use a slotted spoon to remove the mushrooms to a separate bowl.
Now it’s time to make the roux for the sauce. Add the remaining 3 tablespoons of butter to the skillet to melt. Add the flour and whisk it together with the butter to create a paste.
Keeping the skillet at medium-high heat, add quarter cups of the beef broth at a time while continually whisking. Continue to add the broth and cream in the same manner. Once both have been added, let the sauce simmer to thicken, whisking all the while.
Next, add in the worcestershire, dijon mustard, lemon zest and sour cream, and whisk to combine. Last, but certainly not least, add back in the steak and its juices, and the mushrooms. Stir all of that deliciousness together and taste to see if any additional salt needs to be added.
Cook the egg noodles per the package directions and pour the creamy beef sauce over the top. For that extra bit of flair and flavor, sprinkle each dish with some freshly chopped parsley and shaved parmesan.
What To Serve With Beef Stroganoff
While this dish is hearty enough to stand on its own, we get that you might want some complimentary options on the table. Because this is a fairly hearty dish, we like to pair it with some of our lighter favorites, all of which are great options.
- garlic green beans – A classic side that’s simple to whip up.
- whole roasted carrots with honey – The title of this recipe makes our mouths water.
- fennel salad – Crisp, light, and refreshing
- strawberry spinach salad – Perfect to make ahead of time.
- gluten-free: Use gluten-free noodles and gluten-free flour.
- dairy-free: Use dairy-free butter, Nutpods instead of cream, and dairy-free sour cream.
- storage: Store leftover beef stroganoff in an airtight container in the refrigerator for up to three days.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!