Name: Beef and Mushroom Stroganoff Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian-American
Ingredients: 1 pound beef sirloin or stew meat, thinly sliced; 2 tablespoons all-purpose flour; Salt and black pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 8 ounces cremini or white mushrooms, sliced; 1/2 cup beef broth; 1 tablespoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/2 cup sour cream; 1 tablespoon fresh parsley, chopped (for garnish); Cooked egg noodles or mashed potatoes (for serving)

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If you’re looking for the ultimate comfort food that’s both rich and satisfying, Beef and Mushroom Stroganoff is an absolute classic. This dish brings together tender slices of beef, earthy mushrooms, and a silky, savory sauce loaded with flavor—all made in just one skillet! Whether you’re cooking for a cozy family dinner or need something special for guests, Beef and Mushroom Stroganoff never fails to impress with its heartiness and creamy texture.

Beef and Mushroom Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of well-chosen ingredients, you can create a Beef and Mushroom Stroganoff that tastes like it simmered all day. Each component adds a layer of flavor, color, or that irresistible creamy finish. Here’s what to gather before you get started:

Beef sirloin or stew meat (1 pound, thinly sliced): Choose a tender cut for melt-in-your-mouth results; thin slicing ensures quick, even cooking.
All-purpose flour (2 tablespoons): Lightly coats the beef, helping to brown it and thicken the sauce later on.
Salt and black pepper to taste: Essential for seasoning every element, from beef to sauce.
Olive oil (2 tablespoons): Gives the beef a golden sear and brings a hint of fruitiness to the dish.
Butter (1 tablespoon): Adds richness and helps soften the onions for a sweeter, silkier flavor.
Onion (1 small, finely chopped): The aromatic backbone that infuses every bite with savory goodness.
Garlic (2 cloves, minced): Brings a fragrant, slightly spicy kick that pairs perfectly with mushrooms and beef.
Cremini or white mushrooms (8 ounces, sliced): Earthy and meaty, mushrooms soak up all the delicious juices while adding heartiness.
Beef broth (1/2 cup): Deepens the flavor and creates the base for the luxurious sauce.
Worcestershire sauce (1 tablespoon): Lends a tangy, umami boost that’s simply irresistible.
Dijon mustard (1/2 teaspoon): Adds just a touch of sharpness to brighten the creamy sauce.
Sour cream (1/2 cup): The secret to that velvety, tangy sauce that makes Beef and Mushroom Stroganoff so crave-worthy.
Fresh parsley (1 tablespoon, chopped for garnish): A pop of color and freshness to finish the plate beautifully.
Cooked egg noodles or mashed potatoes (for serving): The perfect base to soak up every last drop of that luscious sauce.

How to Make Beef and Mushroom Stroganoff

Step 1: Prepare and Season the Beef

Start by tossing your thinly sliced beef with the flour, a generous pinch of salt, and plenty of black pepper in a bowl. This not only seasons the meat but also helps create a lovely crust and thickens the sauce later.

Step 2: Sear the Beef

Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan, and sear until nicely browned on all sides. This step locks in flavor and adds a beautiful caramelized note. Once browned, transfer the beef to a plate and set aside.

Step 3: Sauté Onions, Garlic, and Mushrooms

Reduce the heat to medium and add the butter to the same skillet. Toss in the finely chopped onions, stirring frequently for 2 to 3 minutes until they start to soften and turn translucent. Next, stir in the minced garlic and mushrooms, and cook for another 5 to 6 minutes. You’ll know it’s ready when the mushrooms release their moisture and start to brown, filling your kitchen with that wonderful earthy aroma.

Step 4: Build the Sauce

Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up all those tasty brown bits from the bottom of the pan—this is where so much of the flavor lives! Let the mixture simmer gently to combine and deepen the flavors.

Step 5: Return Beef and Simmer

Add the seared beef (and any juices) back to the skillet. Let everything simmer together for 5 to 7 minutes, just until the sauce thickens slightly and the beef is fully cooked. This step brings all the components together in a rich, harmonious sauce.

Step 6: Finish with Sour Cream

Reduce the heat to low and gently stir in the sour cream until the sauce is smooth and creamy. Be careful not to let it boil, as this could cause the sauce to separate. Taste and adjust seasoning if needed.

Step 7: Serve and Garnish

Spoon the Beef and Mushroom Stroganoff over a bed of cooked egg noodles or a mound of fluffy mashed potatoes. Finish with a sprinkle of fresh parsley for a burst of color and freshness.

How to Serve Beef and Mushroom Stroganoff

Garnishes

Nothing finishes Beef and Mushroom Stroganoff quite like a generous scatter of freshly chopped parsley. For extra flair, add a twist of black pepper or a sprinkle of smoked paprika. A dollop of extra sour cream on top adds even more creaminess and looks gorgeous on the plate.

Side Dishes

This dish is traditionally served over egg noodles, but it’s equally delightful on mashed potatoes or even rice. For a balanced meal, pair it with crisp green beans, a simple side salad, or steamed broccoli—the fresh veggies help cut through the richness and add a pop of color.

Creative Ways to Present

Beef and Mushroom Stroganoff is endlessly versatile! Try serving it in individual ramekins for a dinner party, or spoon it into a hollowed-out bread bowl for a cozy, rustic touch. If you’re feeling adventurous, top baked potatoes with the stroganoff for a fun, hearty twist.

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Mushroom Stroganoff keeps well in the refrigerator for up to 3 days. Store it in an airtight container to lock in freshness. When you’re ready for round two, the flavors will be even more developed and delicious.

Freezing

To freeze, allow the stroganoff to cool completely, then portion it into freezer-safe containers. It will keep for up to 2 months. For best texture, freeze without the sour cream and stir that in after reheating.

Reheating

Gently reheat Beef and Mushroom Stroganoff on the stovetop over low heat, stirring often. If it seems too thick, add a splash of broth or water. Avoid boiling to keep the sauce creamy and smooth. You can also reheat individual servings in the microwave, stirring halfway through.

FAQs

Can I use a different cut of beef?

Absolutely! While sirloin or stew meat is traditional, you can use ground beef for a quicker version or try flank steak or even leftover roast beef for a creative twist on Beef and Mushroom Stroganoff.

Is there a dairy-free alternative to sour cream?

Yes, you can substitute with plant-based sour cream or even unsweetened coconut yogurt. Just make sure to add it at the end and avoid boiling, so you keep that creamy consistency.

Can I make Beef and Mushroom Stroganoff gluten-free?

Definitely! Swap out the all-purpose flour for a gluten-free alternative like cornstarch or a gluten-free flour blend, and serve with gluten-free noodles or rice.

What mushrooms work best in this recipe?

This recipe shines with cremini or white mushrooms, but feel free to mix in shiitake or even portobello for a deeper, more complex flavor. Whatever you have on hand will work beautifully.

How can I lighten up the dish?

For a lighter Beef and Mushroom Stroganoff, use Greek yogurt in place of sour cream and opt for leaner cuts of beef. You can also boost the veggie content by adding extra mushrooms or spinach at the end.

Final Thoughts

There’s something so comforting about a big bowl of Beef and Mushroom Stroganoff, and it’s one of those recipes that quickly becomes a staple in any kitchen. Don’t wait for a special occasion—treat yourself and your loved ones to this creamy, savory classic. I promise, it’ll be a dish you come back to again and again!

Beef and Mushroom Stroganoff Recipe

4.6 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This classic Beef and Mushroom Stroganoff features tender strips of beef and sautéed mushrooms simmered in a creamy, flavorful sauce. Rich with sour cream and enhanced by garlic, onion, and a touch of Dijon mustard, this Russian-American comfort food is perfect served over egg noodles or mashed potatoes for a hearty weeknight dinner.

Ingredients

Scale

Beef and Seasoning

1 pound beef sirloin or stew meat, thinly sliced
2 tablespoons all-purpose flour
Salt and black pepper to taste

Cooking Fats

2 tablespoons olive oil
1 tablespoon butter

Vegetables and Aromatics

1 small onion, finely chopped
2 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced

Liquid Ingredients and Flavorings

1/2 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 cup sour cream

Garnish & Serving

1 tablespoon fresh parsley, chopped (for garnish)
Cooked egg noodles or mashed potatoes (for serving)

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Instructions

Prepare the Beef: In a bowl, toss the thinly sliced beef with all-purpose flour, salt, and black pepper to evenly coat the meat. This helps in browning and thickening the sauce later.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding and sear each piece until browned on all sides, about 2-3 minutes per side. Remove the browned beef from the skillet and set aside.
Sauté Onions: Reduce the skillet heat to medium and add butter. Once melted, add the finely chopped onions and sauté for 2 to 3 minutes until they become soft and translucent.
Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for 5 to 6 minutes until the mushrooms have released their moisture and start to turn golden brown.
Deglaze and Flavor: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping any browned bits from the bottom of the skillet to incorporate all the flavors into the sauce.
Simmer the Beef: Return the seared beef to the skillet and simmer for 5 to 7 minutes. This allows the sauce to thicken slightly and the beef to cook through completely.
Finish with Sour Cream: Lower the heat to low and gently stir in the sour cream until the sauce is smooth and creamy. Warm through without boiling to prevent curdling.
Serve: Plate the stroganoff over cooked egg noodles or mashed potatoes. Garnish with freshly chopped parsley for a bright finish. Enjoy immediately.

Notes

For a quicker version, use ground beef instead of sliced sirloin.
Add a splash of white wine when deglazing the pan for an extra layer of richness.
Substitute Greek yogurt for sour cream for a lighter, tangier alternative.

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