Beef Stroganoff is one of those recipes where the steak really earns the spotlight. This isn’t a dish where the meat gets lost in sauce; the whole point is tender, flavorful strips of beef wrapped in a creamy mushroom gravy that feels comforting but still weeknight-manageable. When you use a good cut and treat it right, you get a rich, satisfying meal in under 30 minutes, with just one main pan to clean.
I like this version because it focuses on simple technique instead of a long ingredient list. You season the steak well, sear it quickly so it stays juicy, then build a sturdy sauce right in the same skillet. The beef, mushrooms, and onions share all those browned bits, so you get deep flavor without extra steps or extra dishes.
This is especially handy in the colder months, when you want something filling and cozy but don’t necessarily want to spend all evening cooking. It works just as well for a casual weekend dinner as it does on a busy weeknight. Serve it over egg noodles, mashed potatoes, or even rice—whatever you’ve got on hand. If you’ve been unsure about cooking steak on the stovetop or making a cream-based sauce without curdling it, this recipe is a very approachable way to practice both.
All About Beef Stroganoff
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Tools of the Trade & Core Ingredients
- 1 large heavy skillet (cast iron or stainless steel preferred)
- Cutting board and sharp chef’s knife
- Tongs or spatula for turning the beef
- Wooden spoon or silicone spatula for stirring
- Measuring cups and spoons
- 1 pound steak (sirloin, ribeye, or tenderloin, all fat trimmed)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons butter (for the sauce)
- 1 medium yellow onion, diced
- 12 ounces button, brown, cremini, or chestnut mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional but recommended)
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream (or Greek yogurt)
- Cooked egg noodles, mashed potatoes, or rice, for serving
- Chopped fresh parsley or chives, for garnish (optional)
Technique-Focused Instructions
- Trim any visible fat from the steak. Slice it thinly, about 1/5 inch thick, against the grain so the strips stay tender. Cut long strips in half for bite-size pieces. Season evenly with the salt and set aside while you heat the pan.
- Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. When the fat is hot and shimmering, add the beef in a single layer, working in batches so the pieces don’t crowd. Sear about 30 seconds per side, just until browned. Do not cook it through. Transfer the seared beef to a plate and keep any juices.
- In the same skillet (don’t wipe it out), add the remaining 2 tablespoons butter. Reduce the heat to medium. Add the diced onion and cook, stirring, until soft and translucent, about 3 minutes. Scrape up some of the browned bits as the onions release moisture.
- Add the sliced mushrooms to the pan. Cook for about 3 more minutes, stirring occasionally, until they start to soften and release their juices. Add the minced garlic and cook for about 30 seconds, just until fragrant. Don’t brown the garlic, or it can taste bitter.
- Sprinkle the flour evenly over the mushroom mixture. Stir well to coat the vegetables. Cook for about 30 seconds; the mixture will look a bit pasty. This step cooks out the raw flour taste and helps the sauce thicken later.
- Slowly pour in the beef broth while stirring and scraping the bottom of the skillet to deglaze. Make sure to loosen all the browned bits. Bring to a gentle simmer, then reduce the heat to medium. Let the sauce bubble and thicken for about 5 minutes, stirring occasionally. It should coat the back of a spoon.
- Lower the heat to medium-low. Stir in the Worcestershire sauce (if using), Dijon mustard, and sour cream until the sauce is smooth and fully combined. If the sauce seems too thick, add a splash of broth or water. The sauce should be creamy and pourable, not stiff.
- Return the seared beef and any accumulated juices to the pan. Stir to coat the beef in the sauce and simmer gently for about 1 minute, just to warm the meat through. Don’t overcook here or the steak can become tough. Remove from heat.
- Taste and adjust seasoning with more salt or a little pepper if you like. Serve immediately over egg noodles, mashed potatoes, or rice. Garnish with chopped fresh parsley or chives for a fresh finish. Enjoy hot.
Best Steak Cuts to Use
The key to great Beef Stroganoff is using a cut that cooks quickly and stays tender with just a brief sear. Top sirloin is a reliable, budget-friendly choice with good flavor and a fine texture. Ribeye works beautifully too; it has more marbling, so it tastes richer, but you’ll want to trim excess fat so the sauce doesn’t become greasy.
If you want a more luxurious option, tenderloin (filet) will give you an ultra-tender result, though it’s more expensive. Whichever cut you choose, slice it against the grain into thin strips—this shortens the muscle fibers, so even a lean cut stays tender. Avoid tougher cuts like chuck or round unless you plan to braise them for a long time, which doesn’t fit this quick stovetop style.
Preventing Curdled Sour Cream
Curdling usually happens when sour cream hits a very hot pan or a rapidly boiling sauce. To avoid this, keep the heat at medium-low before adding it, and make sure the sauce is gently simmering—not vigorously bubbling. You’re looking for steam and small, lazy bubbles at the edges, not a rolling boil.
Another helpful trick is to “temper” the sour cream: stir a spoonful or two of the hot sauce into the sour cream in a separate bowl first, then add that mixture back into the pan. This brings the sour cream up to temperature gradually and reduces the shock. Also, use full-fat sour cream or Greek yogurt, as low-fat versions tend to split more easily under heat.
FAQ: All You Need to Know
Can I make Beef Stroganoff ahead of time?
You can make Beef Stroganoff a few hours ahead, but for the best texture, it’s ideal to cook the steak close to serving. If you need to prep ahead, you can fully cook the sauce (without the sour cream) and sear the beef, then cool and refrigerate both separately. When ready to serve, gently reheat the sauce, stir in the sour cream over low heat, then add the beef just long enough to warm it through. This helps prevent overcooked, tough meat.
How can I thicken the sauce if it comes out too runny?
If your Stroganoff sauce is thinner than you’d like, keep it at a gentle simmer and let it reduce, stirring often so it doesn’t catch on the bottom. For a faster fix, whisk 1 teaspoon of flour or cornstarch with 1–2 tablespoons of cold water to make a slurry, then slowly stir it into the simmering sauce. Cook for at least 1–2 minutes after adding to remove any starchy taste and check the final texture.
What can I serve with Beef Stroganoff besides egg noodles?
Egg noodles are classic, but you have plenty of options. Mashed potatoes make the dish extra comforting and help soak up the sauce. Rice, quinoa, or even buttered spaetzle all work well. For a lighter option, try serving it over steamed or roasted vegetables like green beans, cauliflower, or zucchini. Just make sure whatever you choose has enough surface area to catch the creamy sauce and that you lightly season it so the flavors complement, rather than compete with, the Stroganoff.
Can I freeze leftover Beef Stroganoff?
Beef Stroganoff can be frozen, but the texture of the sauce may change slightly because of the sour cream. If you plan to freeze, it’s better to cook the sauce without the sour cream, freeze it and the seared beef separately, and then add fresh sour cream when reheating. If freezing fully cooked leftovers, cool them completely, store in an airtight container, and thaw overnight in the fridge. Reheat gently over low heat, stirring often, and avoid boiling to minimize separation.
Beef Stroganoff
Equipment
- large skillet
- cutting board
- Chef's knife
Ingredients
For the Beef:
- 1 pound steak sirloin, ribeye, or tenderloin, trimmed of fat and thinly sliced against the grain
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce:
- 2 tablespoons butter
- 1 medium yellow onion diced
- 12 ounces button mushrooms or cremini/chestnut, sliced or halved
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce optional
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream or Greek yogurt
Instructions
- Gather all ingredients and have your skillet and cutting board ready.
For the Beef:
- Pat the steak dry, remove any remaining fat, then slice very thinly across the grain into roughly 1/5-inch strips; cut long pieces in half. Sprinkle with the salt.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high. In batches to avoid crowding, sear the beef strips in a single layer about 30 seconds per side until browned; transfer the browned strips to a plate and reserve any juices.
For the Sauce:
- Lower the heat to medium and add 2 tablespoons butter to the same skillet. Sauté the diced onion until it softens and turns translucent, about 3 minutes.
- Add the mushrooms and cook until they begin to soften and release liquid, about 3 minutes. Stir in the minced garlic and cook another 30 seconds until aromatic.
- Sprinkle the flour over the mushroom mixture, stir well, and cook briefly for about 30 seconds to remove the raw flour taste.
- Pour in the beef broth, scraping the pan to release browned bits. Bring to a simmer, reduce heat to medium, and let the sauce thicken for about 5 minutes while stirring occasionally.
- Whisk in the Worcestershire sauce (if using), Dijon mustard, and sour cream until the sauce is smooth. Keep the heat low so the sour cream blends without curdling.
Finish:
- Return the seared beef and any juices to the skillet, toss to coat in the sauce, and simmer for 1 minute to heat through. Remove from heat and serve over egg noodles or rice; garnish with chopped parsley or chives.
