This is comfort food at its most delicious. My BEST beef stroganoff recipe is hearty & thick, made with ultra tender beef strips and juicy bites of mushroom in a rich, creamy homemade sauce that bumps up the flavor. It’s perfect served over egg noodles or rice.
We all have that one comfort meal that instantly transports us back to our childhood. Typically, a recipe we enjoyed a specific version of, and every other version seems to pale in comparison. For me, it’s Shrimp Etouffee. For my husband, his meal is Beef Stroganoff. Let’s not forget he is a meathead loving all of our meat dishes including Steak Kabobs, Grilled Terakihi Chicken Thighs, Beef Cannelloni and Seafood Boil. And thus began my 15-year quest.
Yes friends, you read that correctly- 15 years! That’s how long it took me to perfect the recipe I’m sharing with you today. There were some lamentable creations along the way, including one that tasted mildly like dog food. After that, my well-meaning husband suggested I throw in the towel. You can imagine how that went over.
But after much determination, I’m proud to say- I nailed it! This is truly the BEST beef stroganoff, you’re going to love its thick, meaty, layers with the creamiest gravy-sauce ever, all in a 1 pot meal!
There’s nothing fancy about this meal, but it’s irresistibly appealing. A savory combination of beef, mushrooms, and onions with tangy sour cream satisfy. After one bite, I completely understood the hubby’s affinity for this nostalgic dish.
INGREDIENTS AND NOTES
Here is an overview of what you will need:
Mushrooms: I typically use baby bella mushrooms for their meaty texture and full flavor. However, white button, Cremini, or any combination will work too.
Dijon Mustard: The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground dijon mustard or spicy brown mustard.
Onions: Regular yellow cooking onions work best and add a caramelized flavor to the sauce.
Sour Cream: Regular, full-fat sour cream is recommended, but I have used light sour cream and works well. You may also swap sour cream out for equal parts plain Greek yogurt.
Beef Broth: You can use beef broth or stock in this recipe. Low sodium will work, but you may need to adjust the seasoning to suit your taste.
Egg Noodles: Regular egg noodles work well, but these may be swapped out for any type of traditional pasta or white rice.
What is the Best Cut of Meat for Beef Stroganoff?
- Top Sirloin
- Ribeye
- Flat Iron Steak
- Beef Tenerloin
- Filet Mignon Tips
Choose a tender cut of meat in this recipe as it can easily get tough. If looking for a cheaper meal, ground beef does work in this recipe. Make sure to cook on a higher heat to form a nice crust and seal in the juices without overcooking it.
STEP BY STEP INSTRUCTIONS
The full recipe is in the card at the bottom of this post, but I include this area to show how it all comes together in a visual guide.
Prepare ingredients. Slice mushrooms and prepare noodles. Slice steak, against the grain, to about ½-inch-thick pieces. Toss in a Ziplock bag with seasoned flour. (Photo 1)
Brown the beef. The Secret to this recipe is the flash pan sear similar to our Pork Chop recipe. Wait until your pan is HOT, add in the steak in small batches. Do not overcrowd the pan as it will bring the temperature down and prevent the steak from searing properly. To keep the steak from becoming tough, sear only the outside for about 30-45 seconds. Doesn’t matter if it’s still pink! It will cook more in the gravy later. (Photo 2).
Make the sauce. Cook the onions and mushrooms until softened and most of the juices have evaporated. (Photo 3) Add broth and seasonings and boil until it starts to reduce and thicken slightly.
Put it all together. Add the steak back into the pan with any juices that may have escaped while resting. Continue simmering till the meat is heated through. Add sour cream. You may use a cornstarch slurry if you prefer a thicker sauce. (Photo 5 below)
Serve over prepared egg noodles, pasta, rice or potatoes and garnish with fresh, chopped parsley if desired.
Recipe Tips
- The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
- If you like a thick gravy, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl and stir 1 extra tablespoon of cornstarch (1 is included already) until well blended. Add the cornstarch mixture back into the pan and stir continuously till you’ve reached your desired thickness. The sauce will thicken as it cools too.
- Make sure the pan is not overcrowded when searing the steak. You may have to do this step in smaller batches.
- The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground Dijon mustard or spicy brown mustard.
The video below shows how it all comes together.
Serving Suggestions
Serving Ideas: This dish is quite the hearty meal on its own. As it is very rich, fresh greens such as oven roasted green beans, sautéed broccoli or a crisp salad are great additions.
Store: In the event that you’re fortunate enough to have leftovers, this recipe can be stored for later! Store in the refrigerator in an airtight container. I prefer to store noodles separately from sauces. Lasts 3-4 days.
Freeze: I have frozen this and the sauce does not separate. Allow it to thaw before reheating. Lasts about 3 months if in an airtight ziplock bag and sealed well. I recommend cooking your pasta separately if you plan to store it in the freezer and thawing the steak mixture overnight in the refrigerator before reheating. This will help preserve the texture of the steak and noodles. Reheat on the stove over medium heat until just warmed through.
Make Ahead: These can definitely be made a few days ahead of time and stored. You can also put the undipped balls in the refrigerator overnight.
FAQs
Absolutely! Egg noodles have a softer and lighter texture, but can certainly be substituted with any traditional pasta, rice, or mashed potatoes.
The sliced steak makes a heaping bowl of comfort food seem a little more elegant, but it can certainly be substituted with ground beef or turkey.
Stroganoff sauce is a beef broth and sour cream gravy that’s thickened with flour. It is flavored with mushrooms, garlic, and creamy dijon mustard.
Light sour cream or cottage Cheese is probably the best bet. If you are looking for a sour cream substitute that is significantly lower in calories, cottage cheese is an excellent choice. Full fat coconut milk works well as a non-dairy substitute. You may have to thicken the sauce with about a tablespoon more of cornstarch.
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Easy Beef Stroganoff
Ingredients
- 1 ½ pounds Sliced Top Sirloin
- 1 tablespoon All Purpose Flour
- 2 tablespoon Olive Oil
- 1 pound Sliced Mushrooms
- ¾ cup Diced Yellow Onion
- 2 tablespoon Butter
- 2 ½ cups Beef Broth
- 2 teaspoon Worcestershire Sauce
- ½ teaspoon Dried Thyme
- ½ tablespoon Dijon Mustard
- ½ teaspoon Seasoned Salt
- ½ teaspoon Ground Black Pepper
- 2 teaspoon Chopped Garlic
- ⅔ cup Sour Cream 1 cup if you like it more creamy
- 1 tablespoon Cornstarch
- 6 oz Egg Noodles Cooked to instructions on package
Instructions
- Slice beef against the grain, into about ½" thick pieces. In a gallon sized Ziplock bag or a large bowl, toss salt and pepper with flour. Place the sliced sirloin pieces container and gently toss to coat the meat evenly.
- Heat olive oil in a large skillet over medium-high heat. Once pan is HOT, sear meat for about 30-45 seconds. Make sure the pan is not overcrowded. You may have to do this step in smaller batches. Remove the steak from the pan and set it to the side. It's ok if your steak is not browned all the way through as it will be added back in and continue cooking.
- Reduce heat to medium and add in butter and diced onions. Cook until softened and slightly translucent. Add in your sliced mushrooms and garlic. Cook until tender and juices have mostly evaporated. This should take about 7-10 minutes.
- Add in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring to a boil and turn heat down to a simmer. Continue simmering for 5 minutes.
- Add steak (including juices) back into the pan. Continue cooking about 2 minutes until meat is thoroughly heated through.
- Add sour cream to the pan and stir until well incorporated. Make sure the heat is not too high as it may cause the sour cream to curdle.
- Take 1 cup of the sauce in a separate bowl and whisk in 1 tablespoon of cornstarch until well blended. Add the cornstarch slurry back into the pan and stir continuously. The sauce will thicken over a few minutes and more as it cools.
- Fold in your prepared egg noodles or spoon Beef mixture over top. Garnish with freshly chopped parsley and enjoy!
Notes
- Ribeye
- TOP sirloin
- Filet Mignon Tips
- Beef Tenderloin
- The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
- If you like a thick gravy, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl and stir in 2 tablespoon (instead of just 1) cornstarch until well blended. Add the cornstarch mixture back into the pan and stir continuously till you’ve reached your desired thickness. The sauce will thicken as it cools too.
- The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground Dijon mustard or spicy brown mustard.
Allison says
I’ve been searching for the perfect recipe for this. Thank you!