Beef Stroganoff Recipe

Name: Beef Stroganoff Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons canola oil; 2 pounds New York strip steak (cut into 1/2 inch x 1 inch wide strips); 2 teaspoons paprika; 2 teaspoons salt; 2 teaspoons pepper (divided); 2 tablespoons butter; 16 ounces sliced mushrooms; 1 large onion (diced); 1 garlic clove (minced); 1/2 cup dry white wine; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons Dijon mustard; 2 tablespoons all-purpose flour; 1 1/2 cups chicken stock; 1 1/2 cups sour cream (room temperature); flat-leaf parsley (coarsely chopped, for garnish)

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This Beef Stroganoff Recipe takes tender steak and earthy mushrooms with a homemade cream sauce, and serves it over tender egg noodles for a cozy, satisfying meal! It’s the kind of dish that is both elegant and a breeze to make on busy weeknights. Your family’s going to love this one!

Overhead shot of beef stroganoff in a skillet next to parsley and egg noodles.

Nikki’s Recipe Rundown

Taste: Beef stroganoff is rich, creamy, and savory, with a slight tang from the sour cream!
Texture: Melt-in-your-mouth beef is combined with meaty mushrooms and a luxuriously smooth sauce for the perfect combination of textures.
Ease: There’s nothing too technical here! After you have your ingredients prepped, this recipe goes quickly.
Pros: This recipe uses simple-to-find ingredients, and the leftovers will still taste amazing after reheating!
Considerations: I like to spring for a high-quality cut of beef for this recipe to really shine, but you can use ground beef for cost savings (this is great for weeknight dinners when you already have this on hand)!
Recipe Repeatability: You can make this recipe any time of year, and any time of the week! Plus, the family will love it, so it will definitely be on your dinner rotation.

There is nothing quite like classic beef stroganoff! Here, we are splurging a bit on New York strip steak. While many stroganoff recipes call for cheaper cuts of beef, I believe that the difference in flavor comes down to the quality of the steak. With just a quick sear, this high-quality steak will become flavorful and tender. But don’t fear- I will share some great cost-saving and shortcut tips in the post ⬇️)!

My game-changing tip to take your beef stroganoff to a whole new level is to temper the sour cream with the hot mushroom gravy before adding it to the pan! This will ensure that the sour cream sauce is silky smooth, without the fear of curdling.

Once everything is combined, you get an unbeatable beef stroganoff that is easy to whip up and perfect for a cozy family dinner! You can even make this on weeknights, since it only takes 35 minutes from start to finish. Serve over a bed of egg noodles or mashed potatoes to soak up that irresistible sauce!

Ingredients Needed for Beef Stroganoff

Steak: I used New York strip steak here, but you can use any steak that you have on hand! To make sure it stays tender, cut against the grain before searing.
Spices: Paprika, salt and pepper are all you need to season up the steak!
Butter: Butter is used to sauté the mushrooms, onions and garlic. It adds an extra depth of flavor!
Sliced Mushrooms: You can use white or cremini (baby bella) mushrooms, whichever you prefer or have on hand!
Onion & Garlic: Onion and garlic add a depth of savory flavor to the creamy sauce.
White Wine: Add a dry white wine here! If you prefer not to cook with alcohol, omit the wine and replace the liquid with extra chicken broth.
Worcestershire Sauce: Worcestershire sauce adds an umami and tangy flavor!
Dijon Mustard: This also adds a lovely, tangy flavor that has a slight kick!
Flour: All-purpose flour work well to thicken up the sauce.
Chicken Stock: As opposed to using water, I used chicken broth for extra flavor.
Sour Cream: This is what makes beef stroganoff perfectly creamy. Make sure to allow it to come to room temperature for the silkiest texture!
Fresh Parsley: For garnish, if you’d like!

Variations and Substitutions

Meat: You can use any tender beef steak like ribeye or tenderloin! Avoid tougher cuts of meat like stewing beef, since that is better for cooking over a longer amount of time.
Chicken Stroganoff: If you aren’t a fan of beef, you can replace it with chicken for chicken stroganoff instead! Just make sure to cook the chicken thoroughly all the way through.
Stock: You can use chicken stock or beef stock here. I often prefer chicken stock in this recipe, but beef stock will also work.
Noodles: I love to serve beef stroganoff over egg noodles, but you can opt for mashed potatoes, regular noodles, or even rice! If you want to cut some carbs, serve it over cauliflower mash, zoodles, or cauliflower rice.

Recipe Shortcut

USE SHAVED BEEF: It can be purchased aleaded shaved very thin. It is relatively inexpensive at the grocery store and cooks up really quickly. I always keep it in my freezer for quick meals!

Ground Beef Stroganoff

If you want to replace the steak in this recipe, you can easily swap it for Ground Beef. This is a favorite of many, and my kids loved it when I made this recipe with ground beef. Make sure to cook the ground beef until cooked through. I like to get nice browned edges on my hamburger meat; it adds a lot of flavor. Then, make the recipe as directed. You can omit the oil when cooking the beef, then be sure to drain off any additional fat.

How To Make Easy Beef Stroganoff in One Pot

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prep the Steak

Bring the steak and sour cream to room temperature 20 minutes beforehand (and while you gather the rest of your ingredients).

In a large cast iron pan or other heavy-bottomed frying pan, heat the oil over high heat until it starts to shimmer.

While the oil is heating up, season the steak with paprika, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper and transfer the strips to the hot oil (working in batches so you don’t overcrowd the pan).

Side by side photos of prepping the steak and seasoning it for beef stroganoff.

Sear the strips so they are nicely browned on the outside but still pink inside (this won’t take long, so keep a careful eye on them). Transfer them to a plate and set aside.

Side by side photos of cooking slices of steak for beef stroganoff.

Step 2 | Sear & Cook Mushrooms

Add the butter to the pan, and when it begins to foam, add the mushrooms, onions, and garlic. Season with ½ teaspoon salt and ½ teaspoon pepper.

Side by side photos of adding butter to the pan and starting to cook the onions and mushrooms.

Allow the mushrooms to cook down so they release all their moisture and become brown (about 10-15 minutes).

Deglaze the pan by scraping up any caramelized bits. Add the wine and simmer over medium heat until the mushrooms have absorbed the wine.

Side by side photos of cooking mushrooms and onions for beef stroganoff.

Step 3 | Complete Stroganoff Sauce

Stir in the Worcestershire sauce and Dijon mustard, and sprinkle in the flour. Stir until the mixture coats the mushrooms.

Side by side photos of cooking mushrooms and adding flour to the mixutre.

Add the chicken stock and cook until thickened. If you like, you can season with additional salt and pepper to taste.

Side by side photos of thickening the mushroom mixture in a skillet.

Step 4 | Combine With Sour Cream

Remove the pan from the heat and add ½ cup of the mushroom mixture to the bowl of sour cream (stir in ¼ cup at a time).

Side by side photos of adding some mushroom mixture to the sour cream and stirring.

Add the sour cream mixture back to the pan and stir until combined.

Side by side photos of adding sour cream mixture to the pan of cooked mushrooms.

Step 5 | Add Beef Back & Serve

Transfer the beef (and any accumulated juices) to the pan and gently fold it into the cream sauce until combined.

Side by side photos of adding cooked stead to the creamy mushroom mixture.

Garnish with chopped parsley and serve with wide egg noodles or pappardelle pasta.

Beef stroganoff in a white skillet with parsley on top.

Tips for the Best Beef Stroganoff Recipe

Quickly sear the steak! Since the steak is in such small pieces, it is important to sear them quickly to avoid overcooking. This will result in tender, flavorful bites of beef!
To achieve the most tender bite of steak, cut it against the grain. You can further tenderize the steak by pounding it with a meat mallet; however, if you properly sear the meat, it should be tender without this needing to be done.
It is best to use an oil with a high smoke point of 400 degrees Fahrenheit, such as vegetable oil or canola oil. Other good options are grapeseed and avocado oil, which have a neutral taste.
Allow the beef and sour cream to come to room temperature! Cold beef won’t brown as nicely as beef that has been brought to room temperature. And if the sour cream is brought to room temperature first, it will be smooth, without any clumps.

Stroganoff FAQs

Can I prepare this recipe the day before?

Absolutely! This dish keeps well until the next day. Make the recipe up until it is added to the noodles. Then, when you plan to serve it, slowly reheat the Beef Stroganoff over low heat until warmed through. (Don’t let the mixture come to a boil, as this could cause the sour cream to separate)

Why did my sauce start to curdle?

Your sauce is most likely curdled due to the heat shock on the sour cream. You have to make sure the sour cream is at room temperature and only add small amounts of the hot mushroom mixture to temper it.

What other types of beef can you use in beef stroganoff?

Use only a tender cut of beef, such as ribeye, strip steak, or tenderloin. Avoid stewing beef with tough sinew, as this is best for a longer cooking time, like that in a slow cooker, where the ligament melts into the meat. Ground Beef can also be used.

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Beef stroganoff served over a bed of egg noodles in a bowl.

Storage

Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days. To reheat, simply warm up in a saucepan until heated through!

Freeze: I don’t recommend freezing beef stroganoff since the sour cream sauce will not have the same creamy texture after thawing!

What to Serve with Beef Stroganoff

Serve this beef stroganoff with steak with egg noodles or mashed potatoes to soak up that gorgeous sauce! To lighten things up, serve with side salad like my kale crunch salad or homemade caesar salad, or some roasted broccoli! If you have extra sauce to sop up, try serving it with my homemade dinner rolls, too.

White bowl with egg noodles topped with beef stroganoff and fresh parsley.

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