Name: Beef and Mushroom Stroganoff Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian-Inspired
Ingredients: 1 lb beef sirloin or tenderloin, thinly sliced into strips; 2 tbsp butter; 1 tbsp olive oil; 1 large onion, thinly sliced; 3 garlic cloves, minced; 12 oz mushrooms (cremini or button), sliced; 2 tbsp all-purpose flour; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; ½ cup sour cream (or Greek yogurt for lighter option); Salt & black pepper, to taste; Fresh parsley, chopped (for garnish); Cooked egg noodles, rice, or mashed potatoes (for serving)

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If you’re craving the perfect cozy dinner, Beef and Mushroom Stroganoff is your answer. This classic Russian-inspired dish features tender beef and meaty mushrooms bathed in a luscious, tangy sour cream sauce, all coming together in one skillet. Served over buttery noodles, fluffy rice, or pillowy mashed potatoes, it’s pure comfort food that always earns seconds. The hearty flavors and velvety sauce make Beef and Mushroom Stroganoff a weeknight hero and a dinner-party showstopper alike.

Beef and Mushroom Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

This dish is built on simple, thoughtful ingredients that each play a starring role. With the right beef, earthy mushrooms, a smattering of pantry staples, and a splash of sour cream, Beef and Mushroom Stroganoff develops incredible depth and richness in no time.

Beef sirloin or tenderloin (1 lb), thinly sliced into strips: Choose a tender cut for quick cooking and melt-in-your-mouth texture.
Butter (2 tbsp): Adds lushness and helps brown your ingredients for caramelized flavor.
Olive oil (1 tbsp): Balances the butter and keeps everything from sticking to the pan.
Large onion (1), thinly sliced: Brings sweetness and aroma that’s classic in stroganoff.
Garlic cloves (3), minced: Adds depth and boldness to the sauce.
Mushrooms (12 oz, cremini or button), sliced: Offer an earthy, savory base and absorb the creamy sauce beautifully.
All-purpose flour (2 tbsp): Thickens the sauce just the right amount.
Beef broth (1 cup): Builds a deep, beefy background note for the sauce.
Worcestershire sauce (1 tbsp): Gives complexity and a savory kick.
Dijon mustard (1 tbsp): Adds gentle tang and a bit of backbone to cut through the creaminess.
Sour cream (1/2 cup): The signature ingredient for that silky, slightly tangy finish (Greek yogurt works for a lighter twist!).
Salt & black pepper: Essential for seasoning at each stage—taste as you go!
Fresh parsley, chopped (for garnish): Brightens up every bite with a pop of color and freshness.
Cooked egg noodles, rice, or mashed potatoes (for serving): Classic and delicious ways to catch every drop of the stroganoff sauce.

How to Make

Step 1: Brown the Beef

Start by heating the butter and olive oil in a large skillet over medium-high heat. Once the oil shimmers and the butter is foamy, add your sliced beef, seasoning generously with salt and pepper. Sear the beef just until browned on the edges—this should only take a couple of minutes. Don’t let it cook all the way through, as overcooking turns those tender strips tough. Scoop the beef onto a plate and set aside while you build your sauce.

Step 2: Sauté the Vegetables

In the same skillet (no need to wash—those flavorful brown bits are gold!), toss in the sliced onion, minced garlic, and mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms are browned and have released their juices, about 6 to 8 minutes. This step is key: the caramelization deepens the umami notes that make Beef and Mushroom Stroganoff irresistible.

Step 3: Add Flour and Build the Sauce

Sprinkle the flour evenly over the veggie mixture, stirring well so there are no streaks of raw flour. Allow it to cook for 1 to 2 minutes, which cooks out the raw taste and preps everything for a silky sauce. Slowly pour in the beef broth while whisking, then add the Worcestershire sauce and Dijon mustard. Let the sauce gently simmer for a few minutes, until thickened to your liking. By this point, your kitchen will smell absolutely divine!

Step 4: Finish with Beef and Sour Cream

Turn the heat down to low and return the browned beef (and any juices) to the skillet. Stir everything together so the beef is warmed through and reabsorbs that flavorsome sauce. Now, take the pan off the heat and stir in the sour cream (or Greek yogurt, if you want a lighter take). Don’t let it boil after adding the dairy—you’re aiming for velvety-smooth, not split. Taste, adjust the salt and pepper if needed, and you’re ready to serve.

How to Serve

Garnishes

Sprinkle generous handfuls of freshly chopped parsley over the top of your Beef and Mushroom Stroganoff just before serving. This final touch lifts the flavors and adds a verdant contrast to the deep, creamy sauce. For something extra-special, a twist of fresh cracked black pepper or a light grating of lemon zest can also bring out the dish’s brightness.

Side Dishes

The traditional partner for Beef and Mushroom Stroganoff is buttery egg noodles, but don’t stop there—fluffy rice or creamy mashed potatoes are all wonderful bases for soaking up that sauce. Add a crisp green salad or some steamed green beans on the side to balance the richness with a little freshness and crunch.

Creative Ways to Present

For a crowd-pleaser, serve the stroganoff family-style in a large, shallow bowl with the noodles or mash underneath and the stroganoff spooned over the top. For an elegant twist, try individual ramekins or fill puff pastry shells with the savory beef and mushroom mixture. Even spooning leftovers over crusty toasted bread makes for an indulgent open-faced sandwich!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Mushroom Stroganoff keeps well in the fridge for up to 3 days when stored in an airtight container. The flavors often deepen overnight, so don’t be surprised if it tastes even better the next day. Store noodles and sauce separately if possible to preserve the best texture.

Freezing

If you’d like to make a batch ahead, freeze the cooled stroganoff (without noodles or rice) in a freezer-safe container for up to 2 months. Let it thaw in the refrigerator overnight before reheating. A quick stir and a dash of extra broth or cream can help revive the sauce if it thickens a bit after freezing.

Reheating

To reheat, gently warm the stroganoff in a skillet over low heat, stirring often. You can add a splash of beef broth or water to loosen the sauce if needed. Avoid boiling the sauce once you add sour cream to keep it silky. If microwaving, do so in short bursts and stir often for even reheating.

FAQs

Can I use a different cut of beef for Beef and Mushroom Stroganoff?

Absolutely! While sirloin or tenderloin are wonderfully tender, you can use flank steak or even ground beef for a more budget-friendly version. Just be sure to slice the beef thinly against the grain and avoid overcooking.

What mushrooms work best in Beef and Mushroom Stroganoff?

Cremini or button mushrooms are classic, but feel free to mix in shiitake, portobello, or even wild mushrooms for a boost in flavor and texture. A blend adds wonderful complexity to the finished dish.

Can I make this dish gluten-free?

Easily! Swap the all-purpose flour for your favorite gluten-free blend and use tamari in place of Worcestershire sauce (which often contains gluten). Serve over gluten-free noodles or rice for a satisfying meal.

How can I lighten up Beef and Mushroom Stroganoff?

Try using Greek yogurt in place of sour cream for a tangy, lighter sauce. Leaner cuts of beef and a touch less butter will also keep it on the healthier side without sacrificing flavor.

Is it possible to make Beef and Mushroom Stroganoff ahead of time?

This dish is a fantastic make-ahead option. You can prepare the stroganoff through the sauce stage, refrigerate, and simply reheat and add the sour cream right before serving for maximum creaminess and freshness.

Final Thoughts

Few dishes mean comfort quite like Beef and Mushroom Stroganoff. With its rich, creamy sauce, tender beef, and perfectly cooked mushrooms, this recipe never fails to win hearts (and fill bellies). Give it a try—you might just find it becomes your new favorite dinnertime tradition.