The Best Homemade Easy Beef Stroganoff Recipe

I’ve always loved how a good beef stroganoff balances rich creaminess with savory flavors, making it a comforting yet elegant dish. What sets this version apart is its simplicity—it’s quick to prepare but feels like a labor of love. The key lies in tender beef, perfectly sautéed mushrooms, and a sauce that’s just tangy enough. If you’re curious how to elevate this classic without overcomplicating it, you’re in the right place.

Recipe

This is the beef stroganoff recipe that’ll make you forget every mediocre version you’ve ever tried. It’s creamy, comforting, and packed with layers of flavor that’ll have you coming back for seconds—and maybe thirds. The secret? A perfect balance of tender beef, savory mushrooms, and a luscious sauce that’s rich but never overwhelming.

I’ve made this dish countless times for family dinners, potlucks, and even lazy weeknights, and it’s always a showstopper. The aroma of garlic and onions sautéing in butter alone is enough to get everyone gathered in the kitchen.

Plus, it’s incredibly easy to whip up—no fancy techniques, just good ingredients and a little love. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers pure comfort in every bite. Trust me, your taste buds will thank you.

Ingredients

Start with the basics: this rich and creamy beef stroganoff relies on a few key ingredients to create its signature flavor and texture. While substitutions are possible, there are a couple of non-negotiables that elevate this dish from good to unforgettable. Here’s what you’ll need:

For the Beef:

• 1 lb beef sirloin or tenderloin (thinly sliced) – Go for a tender cut; it’s worth the splurge for melt-in-your-mouth texture.
• 1 tbsp vegetable oil – Helps achieve a perfect sear for the beef.

For the Sauce:

• 2 tbsp unsalted butter – Adds richness to the base of the sauce.
• 1 medium onion (finely chopped) – Essential for depth of flavor.
• 8 oz mushrooms (sliced) – Cremini or button mushrooms work best for their earthy notes.
• 2 cloves garlic (minced) – A must for that aromatic punch.
• 1 tbsp all-purpose flour – Thickens the sauce beautifully.
• 1 1/2 cups beef broth – Use low-sodium for better control of seasoning.
• 1 tbsp Dijon mustard – Adds a tangy kick that brightens the dish.
• 1/2 cup sour cream – The star ingredient for creaminess; substitute with Greek yogurt if needed.
• 1 tsp Worcestershire sauce – A secret flavor booster.

For Serving:

• Cooked egg noodles – The classic choice, but rice or mashed potatoes work too.
• Fresh parsley (chopped) – A sprinkle adds freshness and color.

Little Wins:

• Add a splash of white wine to the sauce for an extra layer of complexity.
• Serve with a side of pickles or a crisp salad to cut through the richness.

How to Make the Best Classic Beef Stroganoff Recipe

Brown the beef

Heat a large skillet over medium-high heat and add a tablespoon of oil.

Season the beef strips with salt and pepper, then brown them in batches to avoid overcrowding the pan.

This locks in flavor and creates a nice crust. Remove the beef and set it aside.

Sauté the onions and mushrooms

In the same skillet, add a bit more oil if needed, then sauté the onions until they’re soft and translucent.

Add the mushrooms and cook until they release their moisture and turn golden brown.

This builds a rich, savory base for the stroganoff.

Deglaze the pan

Pour in a splash of beef broth or white wine to scrape up any browned bits stuck to the pan.

This step, called deglazing, adds depth to the sauce and guarantees no flavor is left behind.

Create the creamy sauce

Lower the heat and stir in the sour cream and Dijon mustard.

Mix gently to avoid curdling.

Return the beef to the skillet and simmer everything together for a few minutes, allowing the flavors to meld.

Cook the egg noodles

While the sauce simmers, cook the egg noodles according to the package instructions until al dente.

Drain them well, toss with a bit of butter to prevent sticking, and set aside.

Combine and serve

Plate the cooked noodles and spoon the beef stroganoff over the top.

Garnish with fresh parsley for a pop of color and freshness.

Serve immediately while hot for the best texture and flavor.

Pro Tip: If the sauce seems too thick, thin it with a bit of warm broth or water. Avoid boiling the sour cream sauce, as high heat can cause it to separate.

Watch Out: Don’t overcrowd the pan when browning the beef, as it will steam instead of sear. Pat the beef dry before seasoning to secure a better crust.

Flexibility: Feel free to swap egg noodles for rice, mashed potatoes, or even cauliflower rice for a low-carb option. Adjust the sour cream quantity to your preferred creaminess.

Nutrition

This Beef Stroganoff recipe is not only delicious but also packed with nutrients. Here’s a breakdown of its nutritional content.

Chef Tips

When making Beef Stroganoff, I always make certain the beef is sliced thinly against the grain, as it guarantees a tender bite every time.

I prefer using full-fat sour cream; it adds richness and prevents curdling.

Cooking the mushrooms separately makes sure they caramelize properly.

Don’t skip deglazing the pan with broth—it captures all the flavor.

Stir in the sour cream last, off the heat, to maintain its creamy texture.