Dinner

Classic Beef Stroganoff

Name: Classic Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 and 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain into strips; 2 tablespoons olive oil, divided; 2 tablespoons unsalted butter; 1 medium yellow onion, thinly sliced; 4 cloves garlic, minced; 10 ounces cremini mushrooms, sliced; 1/2 cup dry white wine; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 cup full-fat sour cream, at room temperature; 2 tablespoons all-purpose flour; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 12 ounces wide egg noodles, cooked according to package directions; 2 tablespoons fresh flat-leaf parsley, chopped, for serving

Published October 23, 2025

Be the first to rate this recipe

This Classic Beef Stroganoff is the kind of dinner that wraps around you like a warm blanket. Tender strips of beef and golden mushrooms come together in a deeply savory, creamy sour cream sauce that is impossibly rich and satisfying. Served over buttery egg noodles, it is pure comfort in every single bite.

↓ Jump to Recipe

There is a specific kind of cold that settles in when November finally means it. Not the crisp, pretty cold of October, but the gray, bone-deep kind that makes you want to cancel everything and stand over a hot stove. That was the kind of evening my grandmother made beef stroganoff for the first time in my memory. I was maybe eight years old, sitting at her kitchen table with a glass of milk and a paper napkin tucked into my collar like she always insisted. The whole apartment smelled like butter and onions and something deeply savory I could not yet name. When she set that bowl in front of me, wide egg noodles tangled beneath a glossy, pale sauce with soft ribbons of beef, I did not say a word. I just ate. That silence, my grandmother always said, was the highest compliment.

What sets this version apart is a combination of patience and a few small choices that add up to something extraordinary. The beef, sliced thin against the grain, gets a proper sear in a very hot pan rather than being crowded and steamed into sadness. That step alone builds the fond, the sticky brown bits that become the backbone of the entire sauce. A splash of dry white wine lifts all of that flavor right off the pan before the beef broth goes in. And rather than stirring sour cream directly into boiling liquid, which causes it to break and turn grainy, this recipe tempers it first, gently bringing it up to temperature so the sauce stays silky, glossy, and absolutely gorgeous from the first spoonful to the last.

Beef stroganoff is the kind of dish that belongs to the colder months, to the stretch between the holidays when the days are short and everyone is a little tired and a home-cooked dinner feels like the most generous thing you can offer. It is perfect for a Sunday night when you want something that feels special without demanding too much. It is equally good for a Tuesday when the week has already gotten away from you and you need something reliable and deeply satisfying. Make it for people you love, for a quiet dinner for two, or for yourself on a night when you deserve exactly this.

This recipe comes together in about 45 minutes, which means it is absolutely achievable on a weeknight while still feeling like you spent all day cooking. Get your egg noodles boiling, your pan screaming hot, and a glass of wine poured for yourself while you work. The steps are straightforward, the results are stunning, and I promise you will not have leftovers.

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 servings

Calories

620 / serving

Ingredients

1 and 1/2 pounds beef sirloin or ribeye, thinly sliced against the grain into strips
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
10 ounces cremini mushrooms, sliced
1/2 cup dry white wine
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 cup full-fat sour cream, at room temperature
2 tablespoons all-purpose flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
12 ounces wide egg noodles, cooked according to package directions
2 tablespoons fresh flat-leaf parsley, chopped, for serving

Instructions

1
Pat the beef strips completely dry with paper towels and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Drying the beef is essential for getting a proper sear rather than a steam, so do not skip this step.
2
Heat 1 tablespoon of olive oil in a large, heavy skillet or Dutch oven over high heat until the oil is shimmering and just beginning to smoke. Working in two batches to avoid crowding, sear the beef strips for about 1 minute per side until deeply browned. Transfer to a plate and set aside. The beef will finish cooking in the sauce, so do not worry about cooking it through at this stage.
3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Add the sliced onion and cook, stirring occasionally, for 4 to 5 minutes until softened and translucent. Add the garlic and cook for 1 minute more until fragrant.
4
Add the sliced mushrooms to the skillet and cook without stirring for 2 to 3 minutes, then toss and continue cooking for another 3 to 4 minutes until the mushrooms are deeply golden and any released liquid has evaporated. Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
5
Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until mostly reduced. Add the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes until the sauce has thickened slightly.
6
Temper the sour cream by spooning about 1/4 cup of the hot sauce from the skillet into a small bowl with the sour cream. Whisk the two together until smooth, then slowly pour the tempered sour cream mixture back into the skillet, stirring constantly. This prevents the sour cream from curdling. Do not let the sauce boil after adding the sour cream.
7
Return the seared beef strips and any accumulated juices from the plate back into the skillet. Stir gently to combine and let everything simmer on low heat for 3 to 4 minutes until the beef is cooked through and the sauce is thick, glossy, and clinging to everything beautifully. Taste and adjust seasoning with additional salt and pepper as needed.
8
Serve the beef stroganoff immediately over hot, buttered egg noodles. Finish each bowl with a generous handful of freshly chopped parsley and an extra crack of black pepper.

Tips and Tricks

✓For the best results, freeze the beef for 20 to 30 minutes before slicing. A partially frozen piece of meat is much easier to cut into thin, even strips, which means more consistent cooking and a more tender final bite.
✓Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop with a small splash of beef broth to loosen the sauce. Avoid microwaving on high heat, as it can cause the sour cream sauce to separate. Store the noodles and sauce separately whenever possible for the best texture.
✓To make this dish ahead of time, prepare the sauce and beef through step 6 and refrigerate for up to 24 hours. When ready to serve, reheat the sauce gently over low heat, then return the beef to the pan and finish as directed. Cook fresh egg noodles just before serving for the best texture.

Nutrition Per Serving

Estimated values

620

Calories

42g

Protein

28g

Fat

48g

Carbs

Fiber

Sugar

740mg

Sodium

Frequently Asked Questions

What cut of beef is best for stroganoff?

Sirloin and ribeye are the top choices for beef stroganoff because they are naturally tender and cook quickly without becoming tough. Tenderloin is an equally luxurious option if you want to splurge. Avoid tougher cuts like chuck unless you are braising the meat low and slow, as quick-cooking cuts work best for this style of dish.

Can I make beef stroganoff without sour cream?

Yes, you can substitute full-fat Greek yogurt for the sour cream in a one-to-one ratio for a slightly tangier but still creamy result. Cream cheese blended with a little heavy cream also works beautifully and creates an even richer sauce. Whatever you use, always temper the dairy before adding it to the hot pan to prevent curdling.

Why did my stroganoff sauce turn grainy or separate?

A broken or grainy sauce almost always comes from adding cold sour cream directly to boiling liquid, or from letting the sauce boil hard after the sour cream is added. The fix is simple: always bring your sour cream to room temperature before cooking, temper it with a ladle of hot sauce first, and keep the heat at a gentle simmer once it goes in.

Can I make beef stroganoff ahead of time?

Beef stroganoff is best served fresh, but the sauce can absolutely be made a day ahead and refrigerated. Keep the noodles separate and reheat the sauce gently over low heat before adding the beef and finishing the dish. Making it too far in advance can cause the noodles to absorb the sauce and the beef to become a bit tough upon reheating.

What do you serve with beef stroganoff?

Wide egg noodles are the traditional and most beloved pairing, but beef stroganoff is also wonderful over creamy mashed potatoes or steamed white rice. A simple green salad with a sharp vinaigrette cuts through the richness of the sauce nicely. Crusty bread on the side for soaking up every last drop of that creamy sauce is always a welcome addition.