This easy beef stroganoff recipe promises a truly unforgettable dining experience. It features succulent, tender sirloin steak enveloped in a rich, creamy mushroom sauce, served over hearty egg noodles, and finished with a dollop of tangy sour cream. This satisfying dinner is the epitome of comfort food, perfect for any occasion.

Indulge in the comforting embrace of this classic Beef Stroganoff, a dish renowned for its savory, tender beef, an exquisitely fragrant and creamy mushroom sauce, and the perfect complement of hearty egg noodles, all balanced with a hint of tangy sour cream. This recipe doesn’t just fill you up; it truly warms your soul, earning its place among the ranks of ultimate comfort foods alongside beloved dishes like chicken paprikash, hearty steak chili, and lasagna.

Our rendition of this timeless dish is inspired by the culinary wisdom found in the Better Homes & Gardens Heritage Cookbook, first published in 1975. The authors eloquently describe the magic of this dish, noting how sour cream, a staple in many Russian recipes, is used to absolute perfection in Beef Stroganoff, creating a flavor profile that “has enchanted Americans for decades.” This recipe aims to capture that same enchanting, authentic flavor and comforting texture that has made Beef Stroganoff a perennial favorite across generations.

Why You Will Love This Beef Stroganoff Recipe

• It is a True Classic. Beef Stroganoff arrived in America with the waves of Russian immigrants between 1880 and World War I, quickly becoming one of the most iconic and beloved dishes to grace American tables. This recipe honors that rich culinary heritage, delivering all the authentic flavor, satisfying texture, and deep comfort of the traditional dish. It’s a taste of history in every bite.
• The Quintessential Comfort Food. Imagine tender, substantial beef strips, simmered in a warm, luscious mushroom sauce that achieves a perfect harmony of savory depth, creamy indulgence, and subtle tang. Served generously over perfectly cooked egg noodles, this dish isn’t just a meal; it’s a comforting hug on a plate, ideal for chilly evenings or when you simply crave something truly satisfying.
• Incredibly Easy to Scale. Whether you’re planning an intimate dinner for two or hosting a lively gathering, this Beef Stroganoff recipe is wonderfully versatile. It easily adapts to your needs. Simply scroll down to the recipe card at the end of this post and use the convenient “2x” or “3x” buttons to effortlessly double or triple the ingredients for larger crowds. Preparing a grand feast has never been simpler!

Professional Tips For Making The Best Beef Stroganoff

• Properly Brown the Meat. This step is crucial for developing deep, rich flavor in your Stroganoff. When cooking the beef, it’s vital not to overcrowd your pan. If there isn’t enough space for the beef to make direct contact with the hot surface, it will steam instead of searing, preventing the Maillard reaction – the chemical process that creates that desirable golden-brown crust and complex savory taste. Work in batches if necessary to ensure each piece gets beautifully browned.
• Taste As You Go. Despite its seemingly straightforward nature, Beef Stroganoff boasts a nuanced flavor profile. To achieve the perfect balance of savory, creamy, and tangy notes, I highly recommend tasting each component and the sauce as it develops. This allows you to adjust seasonings—adding a pinch more salt, a grind of pepper, or a splash more wine—before serving, ensuring a perfectly seasoned dish every time.
• Cook and Store Noodles Separately. For the best texture, always cook your egg noodles al dente and keep them separate from the Stroganoff sauce until just before serving. If the noodles are left to sit in the sauce, they tend to absorb too much liquid and become mushy, compromising the delightful textural contrast that makes this dish so appealing. Only combine them right before plating.
• Maintain a Gentle Heat with Sour Cream. When incorporating the sour cream into the sauce, ensure the heat is kept very low. High heat can cause dairy products like sour cream to curdle or separate, resulting in a grainy, unappetizing sauce. A gentle simmer allows the sour cream to warm through and meld seamlessly into the sauce, maintaining its smooth, creamy consistency.

Ingredients: A Deep Dive

Crafting the perfect Beef Stroganoff begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why these choices make a difference:

• Beef: For this classic recipe, I highly recommend using beef sirloin steak. It’s a fantastic choice because it’s a relatively inexpensive cut that, when properly cooked, breaks down beautifully to become wonderfully tender and flavorful. Cut it into thin strips for quick cooking and maximum surface area for browning.
• Flour: Standard all-purpose flour is all you need here. It acts as a thickening agent, forming a roux with butter to create the rich base for your sauce. For those following a gluten-free diet, chickpea flour can be a suitable alternative, offering a slightly nutty flavor.
• Salt: I consistently advocate for kosher salt in all my savory recipes. Its larger flake size means it’s less salty by volume compared to fine table salt, giving you greater control over seasoning and allowing you to taste and adjust confidently throughout the cooking process.
• Butter: Opt for unsalted butter. This preference ties back to controlling the overall saltiness of the dish, giving you the power to season precisely to your taste without interference from added salt in the butter. It also contributes a rich, creamy flavor.
• Mushrooms: While the original 1975 recipe may have suggested canned mushrooms, I strongly prefer using fresh mushrooms. They bring a superior earthy flavor and better texture to the sauce. Both button and cremini mushrooms are excellent choices; cremini will offer a slightly deeper, more robust umami profile.
• Onion: Similar to my lamb stew recipe, a yellow or sweet onion is ideal for this dish. Their milder, sweeter flavor caramelizes beautifully, providing a gentle aromatic foundation without overpowering the delicate mushroom and beef flavors. White onions tend to be sharper, which can disrupt the dish’s balance.
• Garlic: Fresh garlic offers the most vibrant, pungent flavor. If fresh isn’t available, jarred chopped garlic (preferably packed in water) can be used as a convenient substitute, though you might need a bit more for comparable flavor.
• Tomato Paste: This concentrated ingredient adds a crucial layer of umami and subtle acidity that brightens and deepens the sauce. I find double-concentrated tomato paste, like the Cento brand, delivers the best results, but any quality brand will work wonderfully.
• Beef Broth: For a robust and condensed flavor, condensed beef broth is recommended. Alternatively, you can achieve a similar depth by simmering down about 2.5 cups of reduced-sodium beef broth to reduce its volume and concentrate its flavor, resulting in a richer, more intense sauce base.
• Sour Cream: Full-fat sour cream is key for achieving the luxurious, creamy texture and signature tang of authentic Stroganoff. Full-fat versions are less likely to separate when gently heated, contributing to a truly decadent dish. If you’re looking for a lighter option, my lightened-up beef stroganoff recipe provides a fantastic alternative.
• Dry White Wine: A dry white wine, such as a white Burgundy, Pinot Grigio, Sauvignon Blanc, or Pinot Gris, adds essential acidity and complexity to the sauce. It helps deglaze the pan, picking up all the delicious browned bits, and its fruity notes complement the savory beef and mushrooms beautifully.
• Hot Buttered Noodles: The traditional accompaniment, egg noodles, are boiled separately until tender and then tossed with a generous knob of butter. This simple step adds an extra layer of richness and ensures the noodles remain distinct and perfectly textured, providing the ideal bed for your magnificent Beef Stroganoff.

Refer to the complete recipe card below for precise measurements and quantities of all ingredients.

Variations to Explore

While this classic recipe is truly outstanding, there are several delicious variations you can try to suit your preferences or what you have on hand:

• Ground Beef Stroganoff: A popular and often more budget-friendly twist, using ground beef in place of sirloin steak is a simple substitution. Brown the ground beef thoroughly, breaking it up as it cooks, just as you would the sirloin strips. This variation offers a slightly different texture and a heartier, more rustic feel, perfect for a quick weeknight meal.
• Cream of Mushroom Soup Shortcut: For those busy evenings when you need a speedy shortcut, a can of cream of mushroom soup can serve as a convenient base for your Stroganoff sauce. While it will offer a different flavor profile than making the sauce from scratch, it can be a reliable option. Be sure to taste and adjust seasonings, especially after adding white wine, to ensure the sauce achieves a balanced and appealing flavor.
• Worcestershire Sauce for Extra Tang: Elevate the complexity of your sauce with a dash of Worcestershire sauce. This versatile condiment brings a wonderful savory, slightly sweet, and tangy kick, thanks to ingredients like tamarind and vinegar. It adds an extra layer of umami and brightness to the dish. Once you have a bottle, you’ll also be ready to try my Brown Sugar Glazed Meatloaf Recipe!
• Greek Yogurt Substitute: If you find yourself without sour cream, a dollop of Greek yogurt can step in as a suitable alternative. Greek yogurt is thicker and often tangier than sour cream, so stir it into the sauce thoroughly once added to ensure a smooth, uniform consistency. It will lend a similar creamy texture with a slightly more pronounced tangy note.

How to Make Beef Stroganoff: Step-by-Step

Follow these detailed instructions to prepare a perfect, restaurant-quality Beef Stroganoff every time! More precise measurements and quantities can be found in the comprehensive recipe card below.

Step 1: Prepare Your Broth. If using reduced-sodium beef broth and aiming for a condensed flavor, begin by simmering it down to concentrate its richness. This step ensures a deeper, more intense base for your sauce.

Step 2: Season the Beef. In a small bowl, whisk together 1 tablespoon of all-purpose flour and ½ teaspoon of kosher salt. Pat your sirloin strips thoroughly dry with paper towels – this is key for proper browning! Then, generously coat the beef strips with the flour and salt mixture, ensuring an even layer.

Step 3: Brown the Beef. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat until shimmering. Quickly brown the floured beef strips in batches, being careful not to overcrowd the pan. Sear each side until a beautiful golden-brown crust forms. Remove the browned beef from the pan and set it aside to keep warm, preserving its tenderness.

Step 4: Sauté Aromatics. If needed, add a little more butter to the same pan. Add the sliced mushrooms, chopped onion, and minced garlic. Cook over medium heat, stirring occasionally, until the onion becomes crisp-tender and translucent, typically about 3-4 minutes. The mushrooms should release their moisture and start to brown, deepening their earthy flavor.

Step 5: Create the Roux. Add another 1 ½ tablespoons of butter to the pan. Once melted, stir in the remaining 3 tablespoons of all-purpose flour. Cook this mixture, stirring constantly, for about 1-2 minutes until it forms a light golden-brown paste (a roux). This will thicken your sauce beautifully.

Step 6: Build the Sauce Base. Stir in the tomato paste, cooking for another minute to deepen its flavor. Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the sauce to a gentle simmer and continue to cook and stir over medium heat until it thickens and becomes bubbly. The exact time will depend on how much you reduced your beef broth initially, but ensure the sauce is no longer runny and coats the back of a spoon.

Step 7: Finish the Sauce. Return the browned meat to the skillet, nestling it into the thickened sauce. Stir in the full-fat sour cream and dry white wine. Reduce the heat to low and cook slowly, stirring gently, until the entire dish is heated through. Crucially, do not allow the sauce to boil at this stage, as high heat can cause the sour cream to curdle. Maintain a gentle warmth to keep the sauce smooth and creamy.

Step 8: Serve and Enjoy! Serve your magnificent Beef Stroganoff immediately over a generous bed of hot, buttered egg noodles. Garnish with fresh parsley if desired, and prepare to savor every comforting bite!

Frequently Asked Questions About Beef Stroganoff

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Before You Go

I sincerely hope you enjoyed preparing and savoring this professional chef-tested recipe for Classic Beef Stroganoff. It’s truly a timeless dish that brings warmth and satisfaction to any meal. If you’re looking for more delicious, chef-developed recipes to expand your culinary repertoire, be sure to explore our other fantastic beef recipes, including these comforting stuffed shells with meat! Happy cooking!