How to Make Beef Stroganoff
Step 1: Cook the Noodles
Bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Timing tip: You can cook the noodles while preparing the sauce to keep everything hot and fresh.
Step 2: Sear the Beef
Season the sliced beef generously with salt and pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Add the beef in a single layer and sear for about 1–2 minutes per side. You want a good brown crust but not fully cooked through.
Remove the beef from the skillet and set aside. It will finish cooking later in the sauce.
Step 3: Build the Flavor Base
In the same skillet, add the chopped onion and cook until soft and translucent.
Add the mushrooms and cook until they release their moisture and begin to brown. This step adds depth and richness to the sauce.
Stir in the garlic and cook for about 30 seconds until fragrant.
Step 4: Create the Sauce
Sprinkle the flour over the mushroom mixture and stir well. Cook for about 1 minute to remove the raw flour taste.
Slowly pour in the beef broth while stirring to prevent lumps. The mixture will begin to thicken.
Add Dijon mustard and stir until smooth.
Let the sauce simmer gently for a few minutes until slightly thickened.
Step 5: Finish with Creaminess
Reduce the heat to low.
Return the beef (and any juices) to the skillet. Stir to combine and cook for 2–3 minutes, just until the beef is tender.
Remove the pan from heat and gently stir in the sour cream. Mix until the sauce is smooth and creamy.
Important: Do not boil after adding sour cream — this can cause it to curdle.
Step 6: Serve and Garnish
Spoon the stroganoff over warm egg noodles. Sprinkle with fresh parsley for color and freshness.
Serve immediately while hot and creamy.
Tips for Perfect Stroganoff
Slice beef thinly against the grain for maximum tenderness.
Use high heat when searing to lock in juices.
Brown the mushrooms well — that’s where a lot of flavor develops.
Stir sour cream in off heat for a silky finish.
Variations to Try
Beef stroganoff is flexible enough to customize:
Swap beef for chicken for a lighter version.
Add a splash of white wine to deglaze the pan before adding broth.
Use Greek yogurt in place of sour cream for a tangy twist.
Serve over rice or mashed potatoes instead of noodles.
Why This Recipe Endures
Beef stroganoff has lasted for generations because it’s dependable comfort food. It feels special enough for guests yet simple enough for a weeknight dinner.
Creamy sauce. Tender beef. Buttery noodles. It’s the kind of meal that makes people go quiet for a minute because they’re too busy enjoying it.
And honestly? That’s when you know you’ve made something truly good.
