Looking for a comforting dinner that combines tender beef, mushrooms, and a rich, creamy sauce? This Creamy Beef Stroganoff recipe delivers restaurant-quality flavors while being surprisingly easy to make at home. I’ve perfected this version to ensure you get consistently delicious results, with perfectly cooked beef and a silky smooth sauce that clings to every bite of pasta.
Ingredients
- 1½ pounds beef sirloin, sliced into thin strips
- 16 ounces egg noodles
- 1 pound mushrooms, sliced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering.
- Working in batches, sear the beef for 2-3 minutes until browned but still medium-rare inside. Transfer to a plate and set aside.
- In the same pan, add butter and sauté mushrooms until golden brown, about 5-7 minutes. Remove and set aside.
- Add onions to the pan and cook until softened, about 4 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the onions and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly pour in beef broth while stirring constantly to prevent lumps. Add Dijon mustard and bring to a simmer.
- Meanwhile, cook egg noodles according to package instructions.
- Once the sauce has thickened slightly, reduce heat to low and stir in sour cream until well combined.
- Return beef and mushrooms to the pan, warming them through without boiling the sauce.
- Serve over hot egg noodles and garnish with fresh parsley if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
- For the most tender results, slice the beef against the grain and ensure it’s very cold before cutting.
- Don’t overcrowd the pan when browning the beef – this ensures proper searing instead of steaming.
- Room temperature sour cream blends more smoothly into the sauce. Take it out of the fridge when you start cooking.
- If your sauce becomes too thick, thin it with additional beef broth, adding a little at a time.
- For meal prep, you can make the sauce ahead of time, but add the sour cream just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
This Creamy Beef Stroganoff recipe is perfect for both weeknight dinners and special occasions. The key to success lies in not overcooking the beef and carefully tempering the sour cream to achieve that signature creamy texture. Give it a try, and you’ll see why this classic dish has stood the test of time!
Creamy Beef Stroganoff
Looking for a comforting dinner that combines tender beef, mushrooms, and a rich, creamy sauce? This Creamy Beef Stroganoff recipe delivers restaurant-quality flavors while being surprisingly easy to make at home. I've perfected this version to ensure you get consistently delicious results, with perfectly cooked beef and a silky smooth sauce that clings to every bite of pasta.
Ingredients
- 1½ pounds beef sirloin sliced into thin strips
- 16 ounces egg noodles
- 1 pound mushrooms sliced
- 1 large onion finely diced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
- Fresh parsley for garnish optional
Instructions
- Season the beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering.
- Working in batches, sear the beef for 2-3 minutes until browned but still medium-rare inside. Transfer to a plate and set aside.
- In the same pan, add butter and sauté mushrooms until golden brown, about 5-7 minutes. Remove and set aside.
- Add onions to the pan and cook until softened, about 4 minutes. Add garlic and cook for another minute.
- Sprinkle flour over the onions and stir continuously for 1 minute to cook out the raw flour taste.
- Slowly pour in beef broth while stirring constantly to prevent lumps. Add Dijon mustard and bring to a simmer.
- Meanwhile, cook egg noodles according to package instructions.
- Once the sauce has thickened slightly, reduce heat to low and stir in sour cream until well combined.
- Return beef and mushrooms to the pan, warming them through without boiling the sauce.
- Serve over hot egg noodles and garnish with fresh parsley if desired.
