Beef Stroganoff Recipe (2024)

This homemade creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream. It is easy enough for a novice cook, and it really hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.

This Classic Beef Stroganoff Recipe is one of our favorite comfort meals, and we love to serve it for our Sunday family meal (kind of like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried, it really is a must. You and your loved ones will be so happy that you did.

How to make Beef Stroganoff

Start by boiling your egg noodles according to package instructions, and drain well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Now add the onions and mushrooms and cook for a few minutes or until the mushrooms are browned.

Then, reduce the heat to low and add the garlic, cooking for an additional minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes.

Now slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Now add the cooked noodles and cooked beef and simmer over a gentle heat to warm everything. Garnish with chopped fresh parsley.

Tips for making this Beef Stroganoff Recipe

• I love Amish Egg Noodles and use them in this recipe often They are a little thicker with a rich flavor. Be sure to get the extra wide noodles. Of course, any short pasta will work well with this recipe.
• Save 1/2 cup of the pasta water to thin the sauce if it gets too thick.
• If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.
• My favorite cut of beef for this recipe is petite shoulder. If that is not available, ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef can be substituted. Beef stew is not a good choice for this recipe since it is best cooked low and slow.
• This particular recipe does not call for a lot of seasonings, but a good helping of freshly ground black pepper and a little salt is a necessity.
• This Beef Stroganoff Recipe is best served promptly so the noodles do not overcook and the sauce maintains a good consistency.

Storage and Reheat

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat.

To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, then add the contents to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.

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