This classic beef stroganoff is the ultimate comfort food — creamy, hearty, and ready in just 30 minutes. Tender strips of beef, savory mushrooms, and a rich, tangy sauce come together to create a dish that feels both luxurious and homely.
It’s the perfect weeknight dinner because it tastes like you’ve been cooking all day, yet it comes together so quickly and easily.
Why You’ll Love This Recipe
- ✅ Ready in 30 Minutes: A full, hearty meal in half an hour.
- ✅ Family Favorite: Even picky eaters love this creamy, savory dish.
- ✅ Versatile: Works with sirloin, ribeye, tenderloin, or even ground beef.
- ✅ Rich and Creamy: The sour cream sauce gives it a luxurious texture.
- ✅ Perfect for Leftovers: Tastes just as good (if not better) the next day.
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Medium pot (for boiling noodles)
- Measuring cups and spoons
- Sharp chef’s knife
- Cutting board
- Tongs or fork for turning meat
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef sirloin steak, sliced thinly against the grain
- ¼ cup all-purpose flour
- 1 pound egg noodles
- 1 medium white onion, sliced thin
- 8 ounces fresh mushrooms, sliced (white button or cremini)
- ¼ cup salted butter
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Prepare the Beef:
Slice the beef sirloin into thin strips against the grain. This ensures tenderness. Toss the strips in the flour until evenly coated — this helps them brown nicely and thickens the sauce later. Set aside. - Cook the Noodles:
In a medium pot, bring salted water to a boil. Add the egg noodles and cook according to package directions until tender. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside. - Sauté the Vegetables:
Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and mushrooms, stirring occasionally until softened and golden brown, about 6–7 minutes. Remove them from the pan and set aside. - Brown the Beef:
Without cleaning the skillet, melt the butter over medium-high heat. Add the floured beef strips in batches, making sure not to overcrowd the pan. Sear each side for about 1–2 minutes until lightly browned. The goal is to get a nice crust without overcooking. - Deglaze and Build the Sauce:
Return the onions and mushrooms to the skillet with the browned beef. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom — those bits are pure flavor! Let the mixture simmer gently for 2–3 minutes until it begins to thicken. - Add the Creamy Components:
Lower the heat to medium-low. Stir in the sour cream and Dijon mustard. Mix until the sauce turns smooth and creamy. Be careful not to let it boil after adding the sour cream, as it could curdle. - Season and Combine:
Add salt and black pepper to taste. Stir in the cooked egg noodles until they’re fully coated in the sauce. Let everything warm together for about a minute. - Serve and Enjoy:
Serve hot, garnished with fresh parsley if desired. Pair it with a side salad, roasted vegetables, or garlic bread for a complete meal.
Variations & Substitutions
- Ground Beef Version: Substitute the steak for 2 pounds of ground beef. Brown it in the skillet, drain excess fat, then stir in flour and continue as directed.
- Alternative Cuts: Try boneless ribeye or beef tenderloin for a more luxurious version.
- Mushroom Options: Use white button, cremini, or even portobello mushrooms for richer flavor.
- No Worcestershire Sauce? Use soy sauce as a 1:1 substitute.
- Lighter Option: Swap sour cream for Greek yogurt for a lighter, tangier twist.
Storage & Reheating Instructions
- Storage: Place leftovers in an airtight container and refrigerate for up to 5 days.
- Reheating: Warm single portions in the microwave in 30-second intervals or reheat gently on the stovetop over low heat, adding a splash of beef broth to loosen the sauce if needed.
- Freezing: You can freeze the sauce separately (without noodles) for up to 2 months. Defrost overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dish reheats beautifully. You can make the sauce and beef in advance, then reheat and toss with fresh noodles before serving.
Can I omit the mushrooms?
Absolutely. While mushrooms add depth of flavor, the sauce and beef alone still taste delicious.
What’s the best side dish for beef stroganoff?
It pairs wonderfully with egg noodles, mashed potatoes, rice, or even cauliflower mash for a low-carb option.
Why slice the beef against the grain?
Slicing against the grain shortens the muscle fibers, making the beef tender and easier to chew.
Conclusion
This Old-Fashioned Beef Stroganoff is the epitome of comforting, home-cooked goodness. With tender beef, earthy mushrooms, and a creamy, savory sauce, it’s the kind of meal that feels special but comes together effortlessly. Whether you serve it for a cozy weeknight dinner or to impress guests, this recipe is guaranteed to please.
Category: Dinner • Main Dish • Comfort Food
Old-Fashioned Beef Stroganoff Recipe
Tender strips of beef, savory mushrooms, and a rich, tangy sauce come together to create a dish that feels both luxurious and homely.
Ingredients
Equipment
Method
- Prepare the Beef. Slice the beef sirloin into thin strips against the grain. This ensures tenderness. Toss the strips in the flour until evenly coated — this helps them brown nicely and thickens the sauce later. Set aside.
- Cook the Noodles: In a medium pot, bring salted water to a boil. Add the egg noodles and cook according to package directions until tender. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and mushrooms, stirring occasionally until softened and golden brown, about 6–7 minutes. Remove them from the pan and set aside.
- Brown the Beef: Without cleaning the skillet, melt the butter over medium-high heat. Add the floured beef strips in batches, making sure not to overcrowd the pan. Sear each side for about 1–2 minutes until lightly browned. The goal is to get a nice crust without overcooking.
- Deglaze and Build the Sauce: Return the onions and mushrooms to the skillet with the browned beef. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom — those bits are pure flavor! Let the mixture simmer gently for 2–3 minutes until it begins to thicken.
- Add the Creamy Components: Lower the heat to medium-low. Stir in the sour cream and Dijon mustard. Mix until the sauce turns smooth and creamy. Be careful not to let it boil after adding the sour cream, as it could curdle.
- Season and Combine: Add salt and black pepper to taste. Stir in the cooked egg noodles until they’re fully coated in the sauce. Let everything warm together for about a minute.
- Serve and Enjoy: Serve hot, garnished with fresh parsley if desired. Pair it with a side salad, roasted vegetables, or garlic bread for a complete meal.
Notes
Variations & Substitutions
Ground Beef Version: Substitute the steak for 2 pounds of ground beef. Brown it in the skillet, drain excess fat, then stir in flour and continue as directed.
Alternative Cuts: Try boneless ribeye or beef tenderloin for a more luxurious version.
Mushroom Options: Use white button, cremini, or even portobello mushrooms for richer flavor.
No Worcestershire Sauce? Use soy sauce as a 1:1 substitute.
Lighter Option: Swap sour cream for Greek yogurt for a lighter, tangier twist.
Storage & Reheating Instructions
Storage: Place leftovers in an airtight container and refrigerate for up to 5 days.
Reheating: Warm single portions in the microwave in 30-second intervals or reheat gently on the stovetop over low heat, adding a splash of beef broth to loosen the sauce if needed.
Freezing: You can freeze the sauce separately (without noodles) for up to 2 months. Defrost overnight in the fridge before reheating.
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