Classic Beef Stroganoff Recipe – Comfort In 40 Minutes or Less

Name: Classic Beef Stroganoff Recipe - Comfort In 40 Minutes or Less
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian
Ingredients: 1 lb beef sirloin, thinly sliced; 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 2 tbsp butter; 2 tbsp all-purpose flour; 1 cup beef broth; 1 tbsp Worcestershire sauce; 1 cup sour cream; 1 tsp Dijon mustard; Salt and pepper to taste; Chopped parsley for garnish

By:

Christina R. Jones

August 16, 2025

This image was generated using artificial intelligence to illustrate the appearance of the recipe.

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There’s something magical about a steaming bowl of Classic Beef Stroganoff—the kind of dish that warms you from the inside out. I still remember the first time I tasted it at a cozy Russian restaurant, the tender beef strips swimming in that velvety mushroom sauce, clinging to buttery egg noodles. It’s been my go-to comfort food ever since, perfect for chilly nights or when I just need a hug on a plate. This recipe stays true to its roots but with a few of my own little twists (okay, maybe a lot of sour cream—no regrets!). Trust me, once you try this version, you’ll understand why generations have fallen for its rich, creamy charm.

Classic Beef Stroganoff - detail 1

Why You’ll Love This Classic Beef Stroganoff

Let me tell you why this recipe has been my weeknight hero for years:

Effortless elegance: Looks fancy but comes together faster than ordering takeout—seriously, under 40 minutes!
Flavor bomb: That creamy mushroom sauce with a hint of Worcestershire will have you licking the spoon.
Super adaptable: Swap in what you’ve got (no mushrooms? More onions! Out of sour cream? Greek yogurt works in a pinch).
Comfort food royalty: Nothing beats curling up with a bowl of this classic beef stroganoff after a long day.

It’s the kind of dish that makes everyone at the table go quiet—except for the happy mmms and requests for seconds.

Ingredients for Classic Beef Stroganoff

Here’s everything you’ll need to make this dreamy dish – and I promise, it’s all simple stuff you probably have already (except maybe that fancy beef, but trust me, it’s worth it!):

1 lb beef sirloin – sliced thin against the grain (this is KEY for tenderness, don’t skip it!)
2 tbsp olive oil – for that perfect sear on the beef
1 onion – finely chopped (I like yellow for sweetness)
2 garlic cloves – minced (or 3 if you’re feeling bold!)
8 oz mushrooms – sliced (white button or baby bellas both work great)
2 tbsp butter – because everything’s better with butter
2 tbsp all-purpose flour – our sauce thickener
1 cup beef broth – use low-sodium so you can control the salt
1 tbsp Worcestershire sauce – the secret flavor booster
1 cup sour cream – full-fat please, this isn’t diet food!
1 tsp Dijon mustard – just a hint of tang
Salt & pepper – to taste (I’m generous with both)
Chopped parsley – for that fresh pop of color

See? Nothing crazy – just good, honest ingredients that come together to make something magical. Now let’s get cooking!

How to Make Classic Beef Stroganoff

Alright, let’s get to the fun part – turning these simple ingredients into that creamy, dreamy Classic Beef Stroganoff we all love. I’ll walk you through each step, sharing all my little tricks along the way. Just follow along and you’ll have restaurant-quality stroganoff in no time!

Step 1: Sear the Beef

First things first – crank your skillet up to medium-high heat and add that olive oil. We want it nice and hot before the beef hits the pan. When the oil shimmers, add your thinly sliced beef in a single layer (don’t crowd the pan – do batches if needed). Listen to that gorgeous sizzle! Cook for about 2 minutes per side until you get that beautiful brown crust. No stirring yet – let it develop that color! Transfer the beef to a plate and resist the urge to nibble (I know, it’s hard).

Step 2: Sauté Vegetables

Same pan, lower the heat to medium. Melt in that butter and toss in your onions – you’ll know they’re ready when they turn translucent and sweet, about 3 minutes. Add the garlic and breathe in that amazing aroma (just 30 seconds here – burnt garlic is sad garlic). Now the mushrooms go in! Cook them until they release their juices and turn golden brown, about 5 minutes. This is where all that deep flavor develops, so don’t rush it!

Step 3: Make the Sauce

Sprinkle the flour over the veggies and stir like your life depends on it – we want every bit coated. This is our thickener! Now gradually pour in the beef broth while stirring constantly (no lumps allowed in my stroganoff!). Add the Worcestershire sauce and let it bubble gently for about 5 minutes until the sauce coats the back of a spoon. See how it’s transforming? Magic!

Step 4: Combine and Serve

Here’s the crucial moment – turn the heat to low and stir in the sour cream and Dijon mustard. Gentle now! We don’t want curdling. Once it’s smooth, return the beef (and any juices – that’s flavor gold!) to the pan. Heat it through but whatever you do, don’t let it boil after the sour cream goes in. Season with salt and pepper to taste, sprinkle with fresh parsley, and serve immediately over egg noodles or rice. Congratulations – you just made perfect Classic Beef Stroganoff!

Tips for Perfect Classic Beef Stroganoff

Over the years, I’ve learned a few tricks that take this dish from good to “Oh my goodness, how is this so good?!” Here are my can’t-live-without tips:

Slice smarter: Always cut beef against the grain – those visible lines? Slice perpendicular to them for melt-in-your-mouth tenderness.
Fat is flavor: Don’t even think about low-fat sour cream – the full-fat version makes the sauce luxuriously silky.
Patience pays: Let the mushrooms develop deep golden color – rushed mushrooms mean less flavor.
Temperature matters: Take the sour cream out of the fridge 20 minutes before using to prevent curdling.

Follow these, and you’ll have stroganoff that could make a Russian grandmother proud!

Ingredient Substitutions

Ran out of something? No sweat! Here are my tried-and-true swaps that still deliver on flavor:

No sour cream? Plain Greek yogurt works in a pinch (whole milk variety only), though the sauce will be tangier. For creamier results, try crème fraîche.
Vegetarian twist? Swap beef for portobello mushrooms or even tofu—just sear them well for maximum flavor.
Allergy alert: Use cornstarch instead of flour for thickening (1 tbsp cornstarch + 2 tbsp cold water mixed first).
No Worcestershire? A splash of soy sauce + pinch of sugar mimics that umami kick.

While nothing beats the original, these tweaks still make a darn good bowl of comfort!

Serving Suggestions for Classic Beef Stroganoff

Oh, the choices! My absolute favorite way to serve Classic Beef Stroganoff is over wide egg noodles—those tender ribbons cradle every drop of creamy sauce perfectly. But don’t stop there! Try it with:

Fluffy white rice (absorbs all that goodness)
Creamy mashed potatoes (ultimate comfort combo)
Buttered spaetzle (if you’re feeling fancy)

Finish with a sprinkle of fresh parsley or chives for color, and if you’re like me, an extra dollop of sour cream on top. Heaven in a bowl!

Storing and Reheating

Here’s the good news: Classic Beef Stroganoff might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze it (without noodles) for 2 months – just thaw overnight in the fridge. When reheating, go slow! Warm it gently on the stovetop over low heat, stirring occasionally. If the sauce looks a little shy, whisk in a splash of broth to bring it back to creamy perfection.

Classic Beef Stroganoff FAQs

Over the years, I’ve gotten the same excited questions about this recipe – let me share what I’ve learned from all my trial and error!

Can I use ground beef instead of sliced steak?

You totally can, and I’ve done it on busy nights! Brown it well for flavor, but heads up – the texture won’t be quite as luxurious as tender beef strips. If you go this route, I like to use 85/15 lean ground beef and add an extra tablespoon of butter to keep it rich.

How do I prevent the sour cream from curdling?

The key is temperature control! Always take the sour cream out of the fridge 20 minutes beforehand to take the chill off. When adding it, make sure the sauce is just warm, not boiling, and stir gently. If you’re really worried, temper it first by mixing a spoonful of hot sauce into the sour cream before adding the rest.

What’s truly the best cut of beef for stroganoff?

I swear by sirloin – it’s tender enough but still has great beefy flavor. For special occasions, tenderloin is divine (though pricier). Avoid tough cuts unless you’re braising for hours. Pro tip: partially freeze the beef for 30 minutes before slicing – it makes getting those perfect thin strips so much easier! For more beef recipes, check out these BBQ grilled steak or ginger soy flank steak recipes.

Nutrition Information

Nutritional values are estimates only – see the detailed nutrition data above for specifics. Actual amounts may vary based on ingredient brands and portion sizes.

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