There’s something deeply satisfying about a bowl of beef stroganoff. It’s rich but not heavy, creamy without being overwhelming, and packed with tender bites of beef wrapped in a savory mushroom sauce. Spoon it over buttery egg noodles, and suddenly your kitchen feels like the coziest place on earth.
Beef stroganoff has roots in 19th-century Russia, but it has traveled the world and evolved into a weeknight staple in many homes. The magic lies in its balance: browned beef, earthy mushrooms, silky sour cream sauce, and just enough seasoning to bring everything together.
If you’ve only had the packaged version, get ready. Homemade stroganoff is a whole different experience.
What Makes a Great Beef Stroganoff?
A proper beef stroganoff has three key elements:
Tender beef — quickly seared so it stays juicy.
A flavorful pan sauce — built from browned bits, onions, mushrooms, and broth.
A creamy finish — sour cream stirred in at the end for that signature tang.
The secret? Don’t overcook the beef, and don’t boil the sauce after adding the sour cream.
Ingredients You’ll Need
1 ½ pounds beef sirloin or tenderloin, thinly sliced
Salt and black pepper, to taste
2 tablespoons olive oil or butter
1 small onion, finely chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon Dijon mustard
1 cup sour cream
8 ounces egg noodles
Fresh parsley, for garnish
How to Make Beef Stroganoff
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