Beef stroganoff is comfort food with a practical streak. It’s built on pantry basics—onions, mushrooms, stock, mustard, and a little sour cream—and comes together fast once you understand a few small rules. You brown the beef hot and quick, you build flavor in the pan, and you whisk in the creamy finish off the heat so it stays silky. The result is a rich mushroom gravy clinging to tender strips of beef over buttered egg noodles or mashed potatoes.

If you’ve tried versions that turned out gray or grainy, it wasn’t you; stroganoff punishes two common mistakes. First, overcooking the meat makes it chewy. Second, boiling sour cream makes the sauce split. This version dodges both by searing the beef in batches for good color without overcooking, then finishing the sauce with sour cream when the pan is below a simmer. The payoff is a glossy, full-bodied sauce that tastes like you cooked it all afternoon.

You don’t need fancy cuts to make a great, easy beef stroganoff. Sirloin tips or flank steak are affordable and hold up well when sliced thin across the grain. If you feel like splurging, ribeye or tenderloin will be buttery, but it’s not required. Mushrooms bring backbone and savoriness; cremini are ideal, but button mushrooms work fine. A small hit of Dijon mustard and Worcestershire adds depth, the sort of savory, balanced note that makes people go back for another forkful without quite knowing why.

This recipe leans toward the classic beef stroganoff with sour cream while keeping weeknight reality in mind: one large skillet, minimal prep, and steady steps that don’t ask for special gear. If you’re cooking for a mixed crowd, it adapts easily—swap in Greek yogurt, use gluten-free noodles, skip wine, or stretch the dish with extra mushrooms. The technique stays the same. You’ll end up with tender beef, a smooth, mushroom-forward sauce, and enough noodles to feed a hungry table.

Below you’ll find ingredient notes, step-by-step guidance, and a complete printable-style recipe with U.S. and metric measurements. There’s also a troubleshooting section, make-ahead tips, and a few variations so you can shape this classic to your kitchen. Keywords that matter for search—easy beef stroganoff, one-pan beef stroganoff, creamy mushroom sauce, classic beef stroganoff with sour cream—are baked into the language where they belong: next to practical steps a home cook actually uses.

What Makes Classic Beef Stroganoff Work

High heat sear: Browning develops flavor through the Maillard reaction. Quick searing avoids leathery beef.
Build in layers: After the beef, the onions and mushrooms pick up fond; deglazing with stock (and optional wine) brings it all into the sauce.
Controlled finish: Sour cream is stirred in off heat to keep the sauce smooth and glossy.
Right thickness: A small amount of flour or cornstarch creates a sauce that clings to noodles without feeling heavy.

Ingredient Notes (Smart Swaps Welcome)

Beef: Top sirloin, sirloin tips, flank steak, or strip steak. Slice 1/4-inch (6 mm) thick across the grain.
Mushrooms: Cremini deliver deeper flavor; white button are fine. Slice about 1/4-inch thick.
Onion + garlic: Yellow onion for sweetness; garlic for lift.
Stock: Beef stock for classic depth. Low-sodium helps you season to taste.
Dijon mustard + Worcestershire: Classic savory tang.
Sour cream: Full-fat for a silky finish; Greek yogurt (full-fat) works in a pinch.
Thickener: All-purpose flour or cornstarch slurry for gluten-free.
Noodles: Wide egg noodles are traditional; mashed potatoes or rice are great alternatives.
Optional splash: Dry white wine amplifies the fond and adds brightness; it cooks off quickly.

Step-by-Step: How to Make Beef Stroganoff

Prep: Pat the beef dry and season with salt and pepper. Slice onions and mushrooms. Measure stock, mustard, Worcestershire, and sour cream so they’re ready when you need them.
Sear the beef fast: Heat a film of oil until shimmering. Sear beef in 2–3 quick batches, 45–60 seconds per side, just to brown. Transfer to a plate; it will finish in the sauce.
Build the base: Add butter. Cook onions with a pinch of salt until translucent and getting golden at the edges. Add mushrooms; cook until they release liquid and brown. Stir in garlic for 30 seconds.
Deglaze: Sprinkle flour and cook 30–45 seconds, or add cornstarch slurry later. Pour in wine (if using) and scrape up browned bits. Add stock, mustard, and Worcestershire. Simmer 3–5 minutes until slightly thickened.
Finish the sauce: Reduce heat to low. Return beef and any juices to the pan and warm gently 1–2 minutes. Turn off heat; whisk in sour cream until smooth. Adjust salt, pepper, and a squeeze of lemon if you like brightness.
Serve: Toss with hot, buttered egg noodles or spoon over mashed potatoes or rice. Sprinkle with parsley or chives.

Recipe: Easy Classic Beef Stroganoff

Equipment

Large 12-inch (30 cm) skillet or sauté pan, preferably stainless or cast iron
Chef’s knife and cutting board
Tongs or spatula
Measuring cups/spoons
Whisk
Large pot for noodles (if using)

Time

Prep: 20 minutes
Cook: 25–30 minutes
Total: 45–50 minutes

Yield

Servings: 6 (about 1 1/2 cups sauce with beef per person, plus noodles)

Ingredients (U.S. & Metric)

For the beef and sauce

1 3/4 to 2 lb beef sirloin or flank steak, thinly sliced across the grain (800–900 g)
1 1/2 tsp fine sea salt, divided (9 g), plus more to taste
3/4 tsp black pepper, divided (3 g)
2 tbsp high-heat oil (28 g)
3 tbsp unsalted butter (42 g)
1 large yellow onion, thinly sliced (about 12 oz / 340 g)
1 lb cremini mushrooms, sliced (450 g)
3 cloves garlic, minced (about 1 tbsp / 9 g)
2 tbsp all-purpose flour (16 g) or 1 1/2 tbsp cornstarch (12 g) mixed with 2 tbsp water (30 ml)
1/2 cup dry white wine (120 ml), optional
2 cups low-sodium beef stock (480 ml)
2 tsp Dijon mustard (10 g)
2 tsp Worcestershire sauce (10 ml)
3/4 cup full-fat sour cream (180 g)
1–2 tsp fresh lemon juice (5–10 ml), optional for brightness
2 tbsp chopped parsley or chives (6–8 g), optional garnish

For serving

12 oz wide egg noodles (340 g) or 2 1/2 lb mashed potatoes (1.1 kg)
2 tbsp unsalted butter (28 g) for noodles, plus salt to taste

Preparation Instructions

Cook the noodles (if using):
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Drain and toss with 2 tbsp butter and a pinch of salt. Keep warm.
Season and sear the beef:
Pat beef dry with paper towels. Season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp oil in a large skillet over medium-high until shimmering. Add one-third to one-half of the beef in a single layer and sear 45–60 seconds per side until browned but still pink inside. Transfer to a plate. Repeat with remaining oil and beef. Do not crowd the pan.
Cook onions and mushrooms:
Reduce heat to medium. Add butter; when melted, add onions and a pinch of salt. Cook 3–4 minutes, stirring, until translucent with golden edges. Add mushrooms. Cook 6–8 minutes, stirring occasionally, until they release moisture and begin to brown. Stir in garlic; cook 30 seconds until fragrant.
Thicken and deglaze:
Sprinkle flour over vegetables and cook 30–45 seconds, stirring (skip this step if using cornstarch). Pour in wine (if using) and scrape up browned bits. Add beef stock, Dijon, and Worcestershire; whisk smooth. Bring to a gentle simmer and cook 3–5 minutes until lightly thickened. If using cornstarch, whisk the slurry and stream it in now; simmer 1–2 minutes until glossy.
Finish with beef and sour cream:
Return the seared beef and any juices to the skillet, reducing heat to low. Warm 1–2 minutes until just heated through; avoid boiling. Turn off heat. Whisk in sour cream until the sauce is smooth and creamy. Season with remaining 1/2 tsp salt and 1/4 tsp pepper, then adjust to taste. Add lemon juice if you want a brighter finish.
Serve:
Spoon stroganoff over buttered egg noodles, mashed potatoes, or rice. Garnish with parsley or chives.

Nutrition (Estimated per serving, without noodles)

Calories: ~420
Protein: ~33 g
Carbohydrates: ~10 g
Total Fat: ~27 g
Saturated Fat: ~12 g
Fiber: ~2 g
Sodium: ~620 mg
Sugars: ~4 g

With 2 oz (dry) egg noodles per serving, add ~210 calories, ~7 g protein, ~40 g carbs, ~2 g fat, and ~2 g fiber.

Variations and Substitutions (Flexible but Faithful)

Gluten-free beef stroganoff: Use cornstarch slurry instead of flour and serve over gluten-free noodles, rice, or mashed potatoes.
Lighter stroganoff: Stir in half sour cream and half full-fat Greek yogurt. Keep the pan below a simmer so dairy doesn’t split.
Extra mushroom stroganoff: Add 8–12 oz (225–340 g) more mushrooms for a meat-stretched version that stays satisfying.
No-wine version: Skip the wine and add an extra 1–2 tsp Dijon for brightness.
Herb accents: Fresh dill or thyme works well; keep it light so the mushroom-beef flavor remains central.
Pepper-forward: A few extra grinds of black pepper turn this toward a creamy pepper steak vibe without changing technique.
Slow-cooker note: Stroganoff is a quick skillet dish; long cooking can toughen lean cuts and dull the sauce. If you must, use well-marbled chuck and stir in sour cream at the end.

Make-Ahead, Storage, and Reheating

Make-ahead: The sauce base (through Step 4 before adding beef back) holds well for up to 2 days refrigerated. Rewarm gently, add beef to heat through, then fold in sour cream off heat.
Storage: Refrigerate leftovers up to 3 days. Keep noodles separate so they don’t soak up sauce.
Reheating: Warm stroganoff in a skillet over low heat with a splash of stock or water, stirring until hot. Do not boil; high heat can cause the sauce to break.
Freezing: Dairy sauces can turn grainy after thawing. If you plan to freeze, freeze the sauce without sour cream and stir in fresh sour cream after reheating.

Troubleshooting and Pro Tips

Sauce looks thin: Simmer 1–2 minutes longer, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir in; simmer briefly.
Sauce split after reheating: Take the pan off heat and whisk in a tablespoon of cold sour cream, then a splash of hot sauce from the pan to re-emulsify.
Beef is tough: You either sliced with the grain or cooked the beef too long. Next time, slice across the grain and limit searing to under a minute per side.
Pale, weak flavor: The pan never got hot enough to brown. Preheat well, sear in batches, and don’t crowd.
Too salty: Use low-sodium stock from the start. If it’s already salty, add a splash of water and a bit more sour cream to buffer.

Pro tip for one-pan beef stroganoff: After searing the beef, leave just enough fat to coat the pan lightly, and resist the urge to stir the mushrooms early. Let them sear on one side before moving; you’ll get better color and deeper flavor.

FAQ: Quick Answers

Can I use ground beef for stroganoff?
Yes. Brown 1 1/2 lb (680 g) ground beef, drain, and proceed. The sauce stays the same. It’s a budget-friendly, easy beef stroganoff variation.

Do I need sour cream?
It’s classic. For a similar tang, use full-fat Greek yogurt, stirred in off heat, or a mix of crème fraîche and yogurt for extra stability.

Is wine required?
No. Stock, Dijon, and Worcestershire bring enough depth. Wine adds brightness; skip it if you prefer.

Best mushrooms?
Cremini for depth; white button for mildness. A handful of sliced shiitake adds savory punch if you have them.

Can I double the recipe?
Yes. Sear beef in more batches so you keep that hot, fast color. Build the sauce in a Dutch oven if your skillet is small.

Serving Ideas and Pairings

Noodles: Buttered wide egg noodles with a spoon of cooking water to help the sauce cling.
Potatoes: Creamy mashed potatoes for a stick-to-your-ribs plate.
Rice or barley: Nice for a lighter feel and a Pacific Northwest pantry vibe.
Greens: Simple crisp salad, roasted green beans, or steamed broccoli for balance.
Acidity: A wedge of lemon at the table brightens rich bites without changing the recipe.

Scaling, Batch Cooking, and Cost Savers

Stretch with mushrooms: Add up to 50% more mushrooms and reduce beef by 25% without losing satisfaction.
Use sirloin tips or flank: More affordable than tenderloin and well-suited to quick searing.
Cook noodles last: Toss with butter and a ladle of sauce right before serving so nothing clumps.

Why This Version Stays Reliable

This method respects the things that matter for a dependable, classic beef stroganoff — quick searing, layered browning, a controlled finish, and a sauce thick enough to coat but not gluey. It’s the middle ground between “quick weeknight” and “Sunday project,” leaning on practical choices that keep flavor high and hassle low. With a single skillet, standard grocery ingredients, and a few mindful steps, you’ll end up with tender beef, a creamy mushroom sauce, and plates that come back clean.

Cook it once and you’ll have the rhythm down: hot sear, build the base, gentle finish. After that, you can make it your own—more mushrooms, fewer noodles, a little dill, or that squeeze of lemon at the end that wakes up the whole plate.

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