Craving a hearty, indulgent dinner that’s quick to whip up? This Classic Beef Stroganoff is your perfect match. Tender strips of beef mingle with a creamy mushroom sauce, all served over a bed of egg noodles for a meal that’s pure comfort in every bite. Ready in just 30 minutes, this stovetop recipe brings rich flavors to your table without hours of effort. Whether it’s a busy weeknight or a cozy weekend treat, Classic Beef Stroganoff delivers timeless satisfaction that’s sure to please everyone.
Why You’ll Love This Recipe
- Tender Beef: Thinly sliced sirloin cooks up juicy and flavorful in Classic Beef Stroganoff.
- Creamy Sauce: Mushrooms and sour cream create a luscious, indulgent texture.
- Fast Prep: From stove to plate in just half an hour.
- Simple Ingredients: Uses pantry staples for an easy, delicious meal.
- Perfect Pairing: Egg noodles soak up the sauce for a complete dish.
Tools Needed
To make this Classic Beef Stroganoff, you’ll need a few kitchen essentials. Want to upgrade your gear? Visit Our Shop at for top-quality tools! Here’s what you’ll need and why:
- Large Deep Pan or Dutch Oven: Ideal for searing beef and simmering the sauce.
- Tongs: Perfect for flipping beef strips without overcrowding.
- Wooden Spoon: Scrapes up tasty browned bits from the pan.
- Sharp Knife: Slices beef thinly against the grain for tenderness.
Ingredients
For the Beef Stroganoff
- 1 lb top sirloin steak, thinly sliced into strips (see notes)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ medium onion, finely chopped
- ½ lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- 8-12 oz egg noodles
- 1 tablespoon green onion or parsley, to garnish
Directions
- Sear the Beef: Heat a large deep pan or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. Once hot, add beef strips in a single layer, cooking 1 minute per side without stirring until browned. Work in 2 batches to avoid overcrowding. Remove beef to a plate and cover to keep warm.
- Cook Veggies: Add 2 tablespoons butter, ½ chopped onion, and ½ lb sliced mushrooms to the pan. Sauté 6-8 minutes until the liquid evaporates and veggies are soft and lightly browned.
- Add Garlic and Flour: Stir in 1 minced garlic clove and sauté 1 minute until fragrant. Add 1 tablespoon flour and cook, stirring constantly, for another minute.
- Make the Sauce: Pour in 1 cup beef broth, scraping up browned bits from the pan. Add ¾ cup heavy cream and simmer 1-2 minutes until slightly thickened.
- Temper Sour Cream: Mix a few tablespoons of the hot sauce into ¼ cup sour cream to temper it, then stir it into the pan. Add 1 tablespoon Worcestershire sauce, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until creamy.
- Finish and Serve: Return beef and any juices to the pan. Simmer just until heated through. Serve your Classic Beef Stroganoff over cooked egg noodles, garnished with green onion or parsley.
Expert Tips For Perfect Classic Beef Stroganoff
- Thin Slices: Cut beef against the grain for tender Classic Beef Stroganoff.
- Temper Carefully: Mix sour cream with hot sauce to prevent curdling.
- Don’t Overcook: Sear beef quickly—it finishes in the sauce.
- Fresh Garnish: Green onion or parsley adds a pop of color and flavor.
Servings and Timing
- Servings: 4 as a main course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Common Mistakes to Avoid
- Crowded Pan: Sear beef in batches for a good crust in Classic Beef Stroganoff.
- ** Skipping Tempering**: Adding cold sour cream directly can curdle the sauce.
- Overcooking Beef: Cook just until browned—overdone strips get tough.
Variations
- Mushroom Swap: Use cremini or white mushrooms.
- Lighter Option: Swap half the cream for extra broth.
- Herb Boost: Add fresh dill with the garnish.
- Gluten-Free: Use gluten-free flour and noodles.
Storage/Reheating
Store leftover Classic Beef Stroganoff in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce—microwaving works too, stirring halfway. Freeze without noodles for up to 2 months; thaw overnight and reheat, then serve over fresh noodles.
FAQs
1. Can I use a different cut for Classic Beef Stroganoff?
Yes, ribeye or tenderloin works—slice thinly for best results.
2. What noodles are best with Classic Beef Stroganoff?
Egg noodles are traditional, but pasta or rice works too.
3. Can I make this ahead?
Prepare the beef and sauce, refrigerate, and reheat with fresh noodles.
4. How do I keep the sauce creamy?
Temper sour cream and avoid boiling after adding it to Classic Beef Stroganoff.
5. Is this dish kid-friendly?
Yes—the creamy sauce and noodles make it a hit with kids.
6. Can I skip the mushrooms?
Sure, though they add depth to Classic Beef Stroganoff—try onions alone.
Conclusion
This Classic Beef Stroganoff is a quick, creamy dream of a meal, blending tender beef with a rich mushroom sauce in just 30 minutes. Perfect for busy nights or when you need a comforting dish, it’s as easy as it is delicious. With its indulgent flavors and simple steps, Classic Beef Stroganoff is a recipe you’ll keep coming back to. Heat up your pan, sear that beef, and enjoy a bowl of cozy goodness tonight!
