Some meals are timeless classics for a reason. Old-Fashioned Beef Stroganoff is one of them. It’s a rich, creamy, and deeply savory dish that’s a true comfort food masterpiece. With tender strips of beef, a luscious mushroom and onion sauce, and a tangy finish from the sour cream, it’s a meal that feels both decadent and comforting. It’s perfect for a cozy night in, and it’s surprisingly simple to make from scratch.
Why I Love This Recipe
I’m a firm believer in the power of a great, classic recipe, and this beef stroganoff delivers on every front. What I love most is the way the flavors build. The beef is browned first, creating a beautiful flavor base, and then the onions and garlic are sautéed in the same skillet, picking up all those delicious, savory bits. The sauce is a creamy, tangy, and rich masterpiece, thanks to the combination of beef broth, Worcestershire sauce, and sour cream. It’s a dish that’s both hearty and elegant, and it’s a fantastic way to turn a simple meal into something truly special.
Ingredients
(Serves 4)
- 1 lb beef tenderloin, cut into 1/2-inch strips
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Egg noodles or rice for serving
Swaps and Notes
- Beef: While beef tenderloin is fantastic for its tenderness, you can also use other cuts like sirloin or even chuck steak. Just be sure to slice it against the grain.
- Sour Cream: Full-fat sour cream is what gives this sauce its classic rich, creamy texture. You can use Greek yogurt for a healthier option, but the flavor will be a bit different.
- Flour: The flour is what thickens the sauce. You can use cornstarch instead, just be sure to mix it with a little cold water first before adding it to the pan.
- Mushrooms: Traditional stroganoff often includes mushrooms. You can add 1 cup of sliced mushrooms to the skillet with the onions and cook them until they are soft.
Step-by-Step Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Brown the beef in batches, making sure not to overcrowd the pan. Remove the browned beef from the skillet and set it aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 3 minutes until it is softened. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce: Sprinkle the flour over the onions and garlic and stir to combine. Cook for one minute to cook off the raw flour taste. Slowly pour in the beef broth, whisking constantly to prevent any lumps. Stir in the Worcestershire sauce and let the mixture simmer for 5 minutes, or until it has thickened slightly.
- Finish the Stroganoff: Reduce the heat to low. Return the browned beef to the skillet and stir it into the sauce. Add the sour cream and cook, stirring constantly, for about 5 minutes, or until the sauce is creamy and heated through. Be careful not to let the sauce boil once the sour cream has been added. Season with salt and pepper to taste.
- Serve: Serve the beef stroganoff hot over a bed of cooked egg noodles or rice. Garnish with a sprinkle of fresh chopped parsley for a final touch.
Tips for Success
- Don’t Overcrowd the Pan: Browning the beef in batches ensures you get a good sear, which is crucial for flavor.
- Low and Slow: When you add the sour cream, reduce the heat to low. High heat can cause the sour cream to curdle.
- Fresh Parsley: A sprinkle of fresh parsley at the end adds a beautiful, fresh element that cuts through the richness of the dish.
Serving Suggestions and Pairings
This beef stroganoff is a complete meal on its own, especially served over egg noodles or rice. It pairs beautifully with a simple side salad or some steamed green beans to add a fresh crunch. For a drink, a medium-bodied red wine like a Merlot or a Pinot Noir would be a perfect complement.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 550 kcal
- Protein: Approx. 35g
- Fat: Approx. 35g
- Carbohydrates: Approx. 20g
Storage and Leftover Tips
Leftovers of this beef stroganoff are fantastic. You can store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can simply warm it in a saucepan on the stove over medium-low heat. You may need to add a splash of beef broth or water to loosen the sauce as it warms.
More Recipes You Will Love
If you love a good, hearty, and classic meal, you’ll love these other recipes from my kitchen:
- For a similar comfort food casserole, my Mexican Chicken and Rice Casserole is a lifesaver.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- For a simple and delicious appetizer, my Easy Cheesy Chicken Sliders are always a hit.
- And for a simple, comforting dinner, these Easy Turkey Wings are a fantastic choice.
- For a classic you can’t go wrong with, my Classic Spaghetti Recipe with Homemade Sauce is a winner.
Final Thoughts
This Old-Fashioned Beef Stroganoff is a timeless classic for a reason. It’s a simple, elegant, and deeply delicious meal that’s a fantastic way to bring a little extra comfort to your dinner table.
I hope you give this recipe a try and fall in love with it as much as I have! Let me know in the comments below what you thought! Happy cooking!
My Favorite Old-Fashioned Beef Stroganoff Recipe
Ingredients
- 1 lb beef tenderloin, cut into strips
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onions and sauté until translucent.
- Add the sliced mushrooms to the skillet and cook until they are soft.
- Stir in the beef strips and cook until browned on all sides.
- Sprinkle the flour over the beef and vegetables, stirring to coat.
- Add the beef broth and Worcestershire sauce, bringing the mixture to a simmer.
- Reduce heat and stir in the sour cream, cooking until heated through. Do not boil.
- Season with salt and pepper to taste.
- Serve over cooked egg noodles or rice.
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