Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lbs beef sirloin, cut into thin 2-inch strips; 12 oz wide egg noodles; 3 tablespoons butter, divided; 1 tablespoon vegetable oil; 12 oz cremini mushrooms, sliced; 1 medium yellow onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 1/2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 3/4 cup full-fat sour cream, room temperature; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley, for garnish

Beef stroganoff has a reputation for being heavy, and that reputation comes from versions where the beef simmers into shoe leather and the sauce breaks into a greasy puddle. This recipe fixes both problems: the sirloin gets a hard, fast sear in batches and then rests while the sauce builds, and the sour cream goes in off the heat at the very end so the sauce stays velvety and tangy. Mushrooms browned until deeply golden carry the umami, a spoonful of Dijon sharpens everything, and buttered egg noodles underneath catch every drop. Weeknight-elegant at its finest.

Bowl of beef stroganoff with creamy mushroom sauce over egg noodles

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Servings4

DifficultyMedium

Ingredients

1 1/2 lbs beef sirloin, cut into thin 2-inch strips
12 oz wide egg noodles
3 tablespoons butter, divided
1 tablespoon vegetable oil
12 oz cremini mushrooms, sliced
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
3/4 cup full-fat sour cream, room temperature
Salt and black pepper to taste
2 tablespoons chopped fresh parsley, for garnish

Instructions

Pat the beef strips completely dry and season generously with salt and pepper. Heat the oil and 1 tablespoon of butter in a large skillet over high heat until shimmering.
Sear the beef in two batches, 60–90 seconds per side, until browned but still pink in the middle. Transfer to a plate — it finishes later in the sauce, and this rest is what keeps it tender.
Lower the heat to medium and add the remaining butter. Cook the mushrooms with a pinch of salt for 6–8 minutes, stirring only occasionally, until deeply browned and any liquid has evaporated.
Add the onion and cook 3–4 minutes until soft, then stir in the garlic and flour and cook for 1 minute to coat everything and cook out the raw flour taste.
Slowly pour in the beef broth while stirring, scraping up the browned bits. Add the Worcestershire and Dijon, then simmer for 4–5 minutes until the sauce thickens enough to coat the back of a spoon.
Meanwhile, cook the egg noodles in salted water until al dente, drain, and toss with a little butter.
Take the skillet off the heat and stir in the sour cream until smooth, then return the beef and any accumulated juices. Warm through gently for 1–2 minutes — do not boil, or the sauce may separate. Serve over the buttered noodles, showered with parsley.

Tips for Success

Slice the sirloin against the grain into thin strips — the single most important step for tender stroganoff. Pop the meat in the freezer for 15 minutes first to make slicing easy.
Give the mushrooms room and time. Golden, chewy, browned mushrooms are the backbone of the sauce; pale gray mushrooms are its downfall.
Sour cream curdles when boiled. Always take the pan off the heat before it goes in, and keep the final warming gentle.

Frequently Asked Questions

Can I use a different cut of beef?

Sirloin is the sweet spot of price and tenderness. Ribeye is luxurious, flank or skirt steak works if sliced thin, and stew meat is too tough for this quick timeline.

Can I make it ahead?

The sauce can be made a day ahead, but reheat gently and add the sour cream and beef just before serving. Reheating the finished dish risks curdled sauce and overcooked beef.

What if my sauce is too thin?

Simmer it a few minutes longer to reduce, or whisk a teaspoon of flour into a splash of broth and stir it in. It thickens fast off the boil.

Is there a lighter version?

Swap the sour cream for Greek yogurt (stirred in off the heat) and use half butter, half olive oil. The tang actually brightens the dish nicely.

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