What cut of beef is best for Beef Stroganoff?

For the most tender results, go with a quick-cooking steak like top sirloin, tenderloin, or boneless ribeye. Slice it thinly across the grain so each bite stays easy to chew. If you use a less tender cut, just cook it a little longer at lower heat to keep it from becoming tough.

Can I use ground beef instead of strips of steak?

Absolutely. Switching to ground beef gives you a budget-friendly twist on Beef Stroganoff. It cooks faster and still pairs beautifully with that creamy mushroom sauce and wide egg noodles. Just be sure to drain any excess grease to keep the sauce from becoming too heavy.

How do I keep the sour cream from curdling in the sauce?

To prevent the sauce from separating, turn down the heat before you stir in the sour cream and whisk a small amount of the hot sauce into the sour cream first (tempering). Then add the mixture back to the pan and don’t let it boil vigorously afterward. Gentle heat is key for a smooth, creamy sauce.

Is it okay to serve Beef Stroganoff with something other than egg noodles?

Yes! While wide egg noodles are the classic choice, this dish also works beautifully over mashed potatoes, rice, or even gluten-free pasta if you’re adapting the recipe. Just keep the focus on the sauce and beef—your starch can be flexible.

How long can I store leftovers or freeze Beef Stroganoff?

You can refrigerate leftovers in an airtight container for up to 3–4 days. When reheating, warm gently and add a splash of beef broth if the sauce has thickened too much. If the dish has sour cream, it’s best not to freeze the final sauce because the dairy can separate—freeze the beef and mushrooms separately without the dairy if you plan to freeze.

Beef Stroganoff – 5 Easy Steps to Creamy, Comforting Perfection

Description

A creamy, comforting classic made with tender beef, sautéed mushrooms, and a rich sour cream sauce served over noodles.

Ingredients

Scale

1 lb sirloin steak, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth
1 tbsp all-purpose flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
3/4 cup sour cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
8 oz egg noodles, cooked

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Instructions

Slice beef thinly against the grain and season with salt and pepper.
Heat butter and oil in a skillet over medium-high heat, sear beef quickly on both sides, then remove.
Add onions and mushrooms to the same pan; cook until golden and soft.
Add garlic, then sprinkle flour and stir to coat vegetables.
Pour in beef broth, whisking until slightly thickened.
Stir in Dijon mustard and Worcestershire sauce.
Return beef to the pan and simmer gently for a few minutes.
Remove from heat and stir in sour cream.
Serve over cooked egg noodles and garnish with chopped parsley.

Notes

Avoid boiling after adding sour cream to prevent curdling.
Use Greek yogurt for a lighter variation.
Serve over rice, mashed potatoes, or cauliflower mash for different textures.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 4
Sodium: 620
Fat: 32
Saturated Fat: 14
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 34
Cholesterol: 115