Beef Stroganoff Recipe — Classic, Silky, and Comforting

Estimated prep time 20 minutes

Cook time 25 to 35 minutes

Total time 45 to 55 minutes

Servings 4 to 6

Introduction — Beef Stroganoff Recipe

Beef Stroganoff Recipe brings slow comfort into a quick, elegant dinner. Thinly sliced beef sears quickly, mushrooms caramelize, and a glossy, tangy cream sauce ties everything together. The trick is timing: sear meat hot and fast, brown mushrooms well, deglaze the pan, then finish with sour cream and mustard for balance. Expect silky sauce, tender beef, and hearty starch to soak up every drop. Read through and prep ingredients so the pan work flows smoothly and the finished plate sings.

Ingredients for Beef Stroganoff Recipe

• Beef sirloin or ribeye 1 to 1 1/4 pounds, thinly sliced against the grain
• Kosher salt 1 1/2 teaspoons, divided
• Freshly ground black pepper 1 teaspoon, divided
• All-purpose flour 2 tablespoons for light dusting
• Neutral oil 2 tablespoons for searing
• Unsalted butter 2 tablespoons
• Small yellow onion 1 finely chopped
• Cremini or button mushrooms 10 to 12 ounces, sliced
• Minced garlic 2 cloves
• Dijon mustard 1 teaspoon
• Tomato paste 1 teaspoon (optional, for depth)
• Dry white wine or dry sherry 1/3 cup for deglazing
• Beef stock 1 1/2 cups low-sodium
• Sour cream 3/4 cup room temperature (or Greek yogurt for lighter finish)
• Worcestershire sauce 1 teaspoon
• Fresh parsley 2 tablespoons chopped for garnish
• Egg noodles, rice, or mashed potatoes for serving

How to Make Beef Stroganoff Recipe

Follow the order and timing below so textures and flavors align. Prep everything first because pan speed matters.

Step 1
Slice beef thinly across the grain and pat pieces dry. Season with half the salt and pepper and dust lightly with flour. Shake off excess. The light dusting helps brown the meat and slightly thickens the sauce.

Step 2
Heat a wide skillet over high heat until hot. Add oil and swirl. Sear beef in a single layer in batches without crowding. Cook quickly until brown on both sides, about 45 to 60 seconds per side for thin slices. Transfer browned beef to a warm plate and tent loosely. Avoid overcooking; brief searing keeps meat tender.

Step 3
Lower heat to medium-high and add butter. Add mushrooms in an even layer and let them brown without stirring for two to three minutes. Stir and continue until deeply golden and their liquid mostly evaporates. Add chopped onion and cook until translucent. Stir in garlic for thirty seconds until fragrant.

Step 4
Stir in Dijon and tomato paste, cook one minute. Pour in wine or sherry to deglaze, scraping brown bits from the pan bottom. Allow liquid to reduce by half to concentrate flavor, about two minutes.

Step 5
Add beef stock and Worcestershire sauce and bring to a simmer. Return seared beef and any resting juices to the skillet. Simmer gently for 3 to 4 minutes to marry flavors and finish cooking beef. Avoid a rapid boil to keep meat tender.

Step 6
Remove skillet from heat and stir in sour cream until silky. Do not return to high heat after adding sour cream, or it may split. Adjust seasoning with remaining salt and pepper. If sauce needs thinning, add a splash of stock; for thicker sauce, simmer briefly before adding sour cream.

Step 7
Serve the Beef Stroganoff Recipe over warm buttered egg noodles, rice, or mashed potatoes. Scatter chopped parsley and a twist of black pepper for bright finish. Encourage diners to spoon sauce over every bite.

Chef trick

Sear beef in very hot pan in small batches. Crowding lowers temperature and prevents browning, which reduces depth of flavor.

Add sour cream off the heat and stir gently to keep the sauce smooth and glossy. If sauce splits, whisk a teaspoon of cold water into a tablespoon of cornstarch, then whisk into sauce over low heat to stabilize.

Pro Tips for Beef Stroganoff Recipe

• Freeze beef slightly for 10 minutes to make thin slicing easier and cleaner.
• Use high heat for searing, then lower heat for sauce to control tenderness.
• Brown mushrooms thoroughly — their caramelized flavor deepens the final sauce.
• Keep sour cream at room temperature to avoid shocking the sauce and causing curdling.
• For extra silk, finish with a small knob of butter whisked in off heat.

Global Recipe Note — Beef Stroganoff Recipe

The core of this Beef Stroganoff Recipe is technique rather than rigid ingredients. Swap the wine for a dry cooking sherry or a concentrated stock reduction if alcohol is avoided. Use local mushrooms or a mix of wild varieties to alter earthiness. For tang, use a splash of cultured dairy or a small amount of lemon; for umami, a touch of miso or soy melds beautifully. These adjustments maintain user engagement because the tasting journey stays anchored in searing, deglazing, simmering, and gentle finishing.

Variations of Beef Stroganoff Recipe

Classic creamy version
Follow the main recipe and use full-fat sour cream for a richer result. Serve with buttered egg noodles to soak up sauce.

Mushroom-forward vegetarian twist
Replace beef with a hearty mix of portobello and king oyster mushrooms seared until deeply charred. Use vegetable stock and finish with sour cream or cashew cream.

Wine-free adaptation
Skip alcohol and deglaze with a splash of vinegar plus additional stock. Simmer slightly longer to concentrate flavors.

Low-carb plate
Serve over mashed cauliflower or spiralized zucchini and omit flour dusting. Increase mushroom ratio for body.

Pairing and Serving Suggestions

Serve Beef Stroganoff Recipe with buttered egg noodles, broad pappardelle, or creamy mashed potatoes. Add wilted greens or a simple green salad dressed with lemon to cut richness. A lightly chilled white or a smooth red complements the creamy sauce. Finish the meal with a citrusy sorbet or a light fruit compote to cleanse the palate.

Side Dishes Name

1. Buttered egg noodles
2. Creamy mashed potatoes
3. Steamed green beans with lemon
4. Light arugula salad with shaved Parmesan
5. Roasted root vegetables

Quick Nutrition Snapshot

Calories ~620 per serving (estimate)

Protein ~36 g per serving (estimate)

Carbohydrates ~45 g per serving (estimate)

Fat ~30 g per serving (estimate)

Values are approximate and vary by portion size, cut of beef, and choice of starch.

Common Mistakes and How to Fix Them

Sauce is curdled
Fix: Remove pan from heat before stirring in sour cream and whisk gently. If curdling occurs, temper by mixing a small amount of hot sauce into a bowl, then slowly whisk back into the pan to re-emulsify.

Beef is overcooked and tough
Fix: Slice beef thinly and sear quickly. If already tough, simmer briefly in sauce on very low heat with a splash of stock to tenderize a touch. Serve thinner slices to improve mouthfeel.

Sauce is thin
Fix: Simmer uncovered a few minutes to reduce. Alternatively, stir a teaspoon of flour into a tablespoon of cold water and whisk into simmering sauce to thicken gently.

Mushrooms soggy and pale
Fix: Cook mushrooms over higher heat in a single layer and avoid overcrowding. Brown them in batches if necessary so they caramelize and concentrate flavor.

FAQ About Beef Stroganoff Recipe

Summary

Beef Stroganoff Recipe is a reliably comforting dish that rewards straightforward technique. Sear beef quickly, brown mushrooms well, deglaze the pan, and finish gently with sour cream to preserve silkiness. Small actions — room-temperature dairy, hot searing, and careful seasoning — make the difference between good and exceptional.

Make this for a cozy dinner or a weekend treat. Try one variation next time and note which tweak becomes your favorite. Which starch will you serve beneath that glossy sauce, and will you add extra mushrooms or a bright herb finish? Share your version so others can try your favorite twist.