There’s something timeless about a dish like beef stroganoff. This Old-Fashioned Beef Stroganoff is the perfect combination of tender beef, savory mushrooms, and a creamy, flavorful sauce served over egg noodles. It’s comfort food at its finest—a dish that has stood the test of time and continues to warm hearts and bellies.
This classic recipe is simple yet elegant, making it ideal for both weeknight dinners and special occasions. With rich, earthy flavors and a velvety sauce, it’s a meal that feels indulgent without being overly complicated. Pair it with a crisp side salad or crusty bread, and you’ve got a complete, satisfying meal.
Kitchen Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Medium pot (for noodles)
- Measuring cups and spoons
Ingredients Overview
- Beef: Thinly sliced cuts like sirloin or tenderloin provide a tender texture.
- Mushrooms: Add an earthy depth to the dish.
- Sour cream: Creates the signature creamy, tangy sauce.
- Egg noodles: The perfect accompaniment to soak up the rich stroganoff sauce.
Ingredients
Main Dish
- 1 1/2 pounds beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 cup sour cream
- 1/4 cup chopped fresh parsley (for garnish)
For Serving
- 12 ounces egg noodles, cooked according to package instructions
Directions
- Prepare the beef
Toss the sliced beef with the flour, salt, and black pepper until evenly coated. - Sear the beef
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef in batches and sear until browned on both sides, about 1–2 minutes per side. Remove the beef from the skillet and set aside. - Sauté the vegetables
In the same skillet, add the remaining olive oil or butter. Sauté the onions and garlic until softened, about 3 minutes. Add the mushrooms and cook for another 5–6 minutes, or until the mushrooms are golden and tender. - Make the sauce
Reduce the heat to medium. Pour in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Stir to combine and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 5 minutes to reduce slightly. - Add the sour cream and beef
Lower the heat to medium-low and stir in the sour cream until the sauce is smooth and creamy. Return the seared beef (and any juices) to the skillet. Simmer gently for 5–7 minutes, or until the beef is cooked through and the flavors meld together. - Serve
Spoon the beef stroganoff over cooked egg noodles and garnish with fresh parsley. Serve immediately.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~430
- Fat: ~18g
- Carbohydrates: ~35g
- Protein: ~30g
Expert Tips
- Don’t overcook the beef: Sear the beef quickly to keep it tender. Overcooking can make it tough.
- Use good-quality beef: Sirloin or tenderloin works best for tenderness and flavor.
- Temper the sour cream: Stir it in over low heat to prevent curdling.
FAQs
Can I make this ahead of time?
Yes, you can prepare the stroganoff sauce ahead of time. Store it in the refrigerator for up to 3 days and reheat gently before serving.
What can I use instead of sour cream?
You can substitute Greek yogurt or crème fraîche for a similar creamy, tangy flavor.
What if I don’t have egg noodles?
Serve stroganoff over rice, mashed potatoes, or even zucchini noodles for a lower-carb option.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat or in the microwave, adding a splash of beef broth if needed to loosen the sauce.
Substitutions & Variations
- Vegetarian version: Replace the beef with sautéed portobello mushrooms and use vegetable broth.
- Gluten-free: Use gluten-free flour for coating the beef and serve with gluten-free pasta or rice.
- Add wine: Deglaze the skillet with 1/4 cup dry white wine before adding the beef broth for extra depth.
Old-Fashioned Beef Stroganoff Recipe
There’s something timeless about a dish like beef stroganoff. This Old-Fashioned Beef Stroganoff is the perfect combination of tender beef, savory mushrooms, and a creamy, flavorful sauce served over egg noodles. It’s comfort food at its finest—a dish that has stood the test of time and continues to warm hearts and bellies.
Equipment
- - Large skillet
- - Wooden spoon or spatula
- - Medium pot (for noodles)
- Measuring cups and spoons
Ingredients
- #### Main Dish
- - 1 1/2 pounds beef sirloin or tenderloin thinly sliced into strips
- - 2 tablespoons all-purpose flour
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper
- - 2 tablespoons olive oil or unsalted butter
- - 1 medium onion finely chopped
- - 3 cloves garlic minced
- - 8 ounces mushrooms sliced (button or cremini)
- - 1 cup beef broth
- - 1 tablespoon Worcestershire sauce
- - 1 teaspoon Dijon mustard optional
- - 1 cup sour cream
- - 1/4 cup chopped fresh parsley for garnish
- #### For Serving
- - 12 ounces egg noodles cooked according to package instructions
Instructions
- **Prepare the beef**
- Toss the sliced beef with the flour, salt, and black pepper until evenly coated.
- **Sear the beef**
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef in batches and sear until browned on both sides, about 1–2 minutes per side. Remove the beef from the skillet and set aside.
- **Sauté the vegetables**
- In the same skillet, add the remaining olive oil or butter. Sauté the onions and garlic until softened, about 3 minutes. Add the mushrooms and cook for another 5–6 minutes, or until the mushrooms are golden and tender.
- **Make the sauce**
- Reduce the heat to medium. Pour in the beef broth, Worcestershire sauce, and Dijon mustard (if using). Stir to combine and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 5 minutes to reduce slightly.
- **Add the sour cream and beef**
- Lower the heat to medium-low and stir in the sour cream until the sauce is smooth and creamy. Return the seared beef (and any juices) to the skillet. Simmer gently for 5–7 minutes, or until the beef is cooked through and the flavors meld together.
- **Serve**
- Spoon the beef stroganoff over cooked egg noodles and garnish with fresh parsley. Serve immediately.
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