Beef Stroganoff Recipe

A recipe for Beef Stroganoff on a platter to be served.

5 from 13 votes

The best Beef Stroganoff Recipe you'll ever taste! This simple and delicious recipe comes together in just 30 minutes and made with just a handful of basic ingredients! It's the perfect cozy weeknight meal!

Prep Time5

Cook Time22

Total Time27

Course: dinner, Main Course

Cuisine: Russian

Servings:

Calories: 563kcal

Author: Teri & Jenny

Ingredients

beef stroganoff

1 pound sirloin steak thinly sliced into 1 inch pieces
3 1/2 tablespoons flour divided
4 1/2 tablespoons unsalted butter divided
1/2 sliced onion
2 minced garlic cloves
6 ounces trimmed and sliced cremini mushrooms
2 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons stone ground (or Dijon) mustard
2/3 cup sour cream
salt and pepper to taste

for serving

3 cups cooked egg noodles
2 tablespoons thinly sliced chives

US Customary - Metric

Instructions

In a mixing bowl combine steak, 1 tablespoon flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.
Place a large skillet over medium heat and melt 1 1/2 tablespoons butter. Add onion and garlic and sauté for about 5 minutes. Add mushrooms and continue to sauté for an additional 5 minutes. Transfer mixture to a large plate.
Return skillet to stove and melt 1 1/2 tablespoons butter. Add coated steak slices to skillet and brown on each side for 1 minute. Transfer steak slices to plate with onion and mushrooms.
Place skillet back over heat and melt remaining butter. Add flour and whisk about 1 to 2 minutes. Stir in 1 cup broth, Worcestershire sauce and mustard. Lower heat to medium-low and simmer for 4 to 5 minutes.
Add beef and onion mixture back to the skillet and stir in remaining broth. Simmer until mixture has thickened and is smooth, 3 to 4 minutes.
Stir in sour cream and season with salt and pepper.
Fold cooked egg noodles into sauce until full combined.
Top dish with sliced chives and more pepper. Serve.

Video

Notes

Tips and Tricks for Success

Although Dijon mustard is commonly used in Beef Stroganoff, we use whole grain mustard in our recipe, which we think is such a game changer! The unground mustard seeds provide an overall bolder flavor and add a nice texture to the dish.
Searing the beef in a hot skillet is important. Searing the strips will give the beef a nice texture in the overall dish.
You want to sear the beef strips on each side quickly to ensure you don't overcook the beef, which will result in a dry and chewy texture.

Make Ahead and Freezing Instructions

Make Ahead

Beef stroganoff can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. If making ahead of time, it's best to keep the beef and mushroom gravy separate from the noodles until ready to serve, as the noodles will soak up a lot of the gravy and create a drier dish.

To reheat pour beef and gravy over medium heat and simmer (occasionally stirring) until mixture has just heated through and sauce thickens. Stir in the noodles and continue to simmer for an additional minute until noodles heat through. It's important to keep an eye on the beef so it doesn't overcook when reheated.

Freezing

Our recipe can be frozen for up to 2 months, stored in an airtight container in the freezer until ready to use. We recommend freezing the beef and gravy mixture with the noodles to prevent the noodles from becoming mushy when thawed.

When ready to use thaw beef stroganoff in the refrigerator. Once thawed, pour mixture into a skillet and simmer over medium heat until dish has just heated through, stirring occasionally. It's important to keep an eye on the beef so it doesn't overcook when reheated.

Nutrition