This Beef Stroganoff Recipe Is My Favorite Cozy Dinner in a Bowl
If there’s one recipe that instantly makes me feel like curling up with a blanket and eating dinner on the couch, it’s this beef stroganoff. It’s rich, creamy, loaded with tender beef and earthy mushrooms, and comes together in one pan. Whether it’s a cold night or I just want something extra comforting after a long day, this dish hits every single time.
The best part? It’s super approachable. No fancy cuts or hard-to-find ingredients—just straightforward pantry staples and a method that keeps everything tender and flavorful. Served over egg noodles or mashed potatoes, this is the kind of meal that makes people go back for seconds (and thirds).
Why This Stroganoff Stays in My Weekly Rotation
This isn’t one of those meals I save for special occasions—it’s too easy and too satisfying for that. Here’s what makes it a staple:
- Everything cooks in one pan: Less cleanup, more flavor.
- Creamy and savory: The sauce is rich without being too heavy.
- Flexible ingredients: Works with ground beef, steak strips, or even mushrooms for a meatless version.
- Comfort food at its finest: It just feels like a warm hug.
- Ready in under an hour: Weeknight-friendly but dinner-party worthy.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 15 minutes | Cook Time: 30–35 minutes)
- 1 1/2 pounds beef sirloin or top round, sliced into thin strips
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini work great)
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 1/2 cups beef broth
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, for garnish
- Cooked egg noodles, mashed potatoes, or rice, for serving
How I Make Classic Beef Stroganoff (Step-by-Step)
1. Sear the Beef
I start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. I season the sliced beef with salt and pepper, then sear it in batches for about 1–2 minutes per side—just enough to brown. I remove it from the pan and set it aside (don’t overcrowd the pan or the beef will steam instead of sear).
2. Sauté the Veggies
In the same pan, I add another tablespoon of oil, then cook the onions until soft—about 3–4 minutes. I toss in the mushrooms and let them cook down until browned, about 5 more minutes. Then I add the garlic and cook for another 30 seconds until fragrant.
3. Make the Sauce Base
I sprinkle the flour over the mushroom mixture and stir to coat. This helps thicken the sauce. I pour in the beef broth slowly, whisking as I go to prevent lumps, then stir in the Worcestershire sauce and Dijon mustard.
4. Simmer and Thicken
I bring the sauce to a gentle simmer and let it bubble for about 5–7 minutes until it thickens slightly. Then I return the seared beef (and any juices) back to the pan and stir everything together.
5. Finish with Sour Cream
I reduce the heat to low and stir in the sour cream until smooth and creamy. I taste and adjust seasoning with salt and pepper, then remove the pan from the heat.
6. Serve Hot and Garnish
I spoon the stroganoff over warm egg noodles, mashed potatoes, or rice, then top with fresh parsley for color and a little freshness.
My Tips for Stroganoff Success
- Slice beef thin and against the grain: This keeps it tender even if you’re using a leaner cut.
- Don’t boil the sour cream: Add it off heat or at very low heat to keep it from curdling.
- Use real beef broth: It gives the sauce more depth than bouillon alone.
- Add more mushrooms for meatless nights: You won’t miss the beef.
- Want extra richness? Stir in a splash of heavy cream or a bit of cream cheese with the sour cream.
What I Serve With Beef Stroganoff
This dish is super satisfying on its own, but here’s how I round it out:
- Garlic bread or crusty rolls to soak up that sauce
- Steamed green beans or roasted broccoli for a pop of color
- Simple green salad with vinaigrette to lighten up the meal
- A glass of red wine or sparkling water for a cozy touch
FAQs From My Kitchen
Q: Can I use ground beef instead of strips?
Absolutely. It won’t be quite as luxurious, but it’s faster and still delicious. Just brown and drain the beef, then proceed with the sauce.
Q: What’s the best substitute for sour cream?
Greek yogurt works in a pinch—use full-fat for the best texture. Cream cheese can also be used, but melt it into the sauce slowly.
Q: Can I freeze beef stroganoff?
You can freeze the beef and sauce, but I’d recommend leaving the sour cream out and adding it fresh when you reheat.
Q: How long does it keep in the fridge?
About 3–4 days in an airtight container. Reheat gently to avoid separating the sauce.
Q: Can I make it ahead of time?
Yes! The flavors deepen as it sits. Just reheat low and slow, stirring in a little broth or cream if needed.
Why This Beef Stroganoff Always Has a Place in My Meal Plan
It’s creamy, comforting, and totally unfussy. This recipe strikes that perfect balance of being cozy enough for a weeknight but classic enough to serve guests. And for me, it’s one of those dishes that never fails to bring back good memories—big bowls, family dinners, and lots of second helpings. If you’re looking for a dinner that delivers on flavor and comfort without a ton of effort, this one’s it.
The One-Pot Beef Stroganoff That’s Always a Win on Cold Nights
Ingredients
- 8 oz mushrooms, sliced
- 1 lb beef sirloin, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 cups egg noodles
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add the diced onion and sliced mushrooms, sautéing until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced beef to the skillet, cooking until browned.
- Stir in Worcestershire sauce and Dijon mustard.
- Pour in the beef broth and bring to a boil.
- Add the egg noodles, reducing heat to a simmer, and cover. Cook for about 10-12 minutes, or until noodles are tender.
- Remove from heat and stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
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