If you’re craving something cozy, rich, and deeply satisfying, look no further than Beef and Mushroom Stroganoff. This Russian-inspired classic delivers velvety beef, earthy mushrooms, and a creamy sauce that’s pure comfort in a bowl—perfect for weeknights, dinner parties, or whenever you want to treat yourself. The best part? It’s surprisingly quick and easy to pull together, making it a winner for both novice cooks and seasoned home chefs.

Ingredients You’ll Need
Whipping up Beef and Mushroom Stroganoff is all about embracing a handful of humble staples that transform into something truly special. Every ingredient here adds its own pop of flavor, texture, or creaminess, creating the signature dish we all love.
- Beef sirloin or tenderloin: To keep things tender and flavorful, thinly slice your beef so it cooks fast and soaks up all that creamy sauce.
- Olive oil: Gives your beef that irresistible sear and locks in moisture.
- Unsalted butter: Adds a rich, silky base for your vegetables and creates serious depth.
- Onion: Brings a sweet, aromatic backbone to the finished sauce.
- Garlic: A couple of cloves elevate every savory note—don’t skip it!
- Mushrooms: Sliced fresh mushrooms bring earthiness and soak up every drop of flavor.
- All-purpose flour: This quick sprinkle helps thicken your stroganoff to luxurious perfection.
- Beef broth: Choose a good broth, as it builds the sauce’s umami-rich base.
- Worcestershire sauce: Just a splash deepens the overall savoriness.
- Dijon mustard: Adds just the right zing and rounds out the sauce.
- Sour cream: Delivers that signature creamy tang—Greek yogurt makes a nice substitute for a lighter touch.
- Salt and black pepper: Essential for balancing and sharpening every flavor in the pot.
- Chopped fresh parsley: Brings brightness and a touch of color to the finished plate.
- Cooked egg noodles or rice: Your blank canvas for soaking up every bit of stroganoff goodness.
How to Make Beef and Mushroom Stroganoff
Step 1: Sear the Beef
Start by heating that olive oil in a large skillet over medium-high heat. Lay the beef strips in a single layer and sear just until browned, about 1 to 2 minutes per side. This is key—quick searing locks in the juices and keeps your meat melt-in-your-mouth tender. Once they’re browned, move the beef to a plate and set aside for later. Resist the urge to overcrowd; do this in batches if needed so everything gets beautifully caramelized.
Step 2: Sauté the Vegetables
In the same skillet, reduce the heat to medium and drop in the butter. Toss in your chopped onions and sauté for a couple of minutes until they turn translucent and sweet-smelling. After that, stir in the minced garlic and the mushrooms. Let everything cook together for about five to six minutes, or until the mushrooms give up their moisture and take on a light golden color. Don’t rush this step—those browned bits are pure flavor gold.
Step 3: Make the Sauce
Sprinkle the all-purpose flour over your sizzling mushroom mixture and give it a good stir. This helps to thicken your eventual sauce and adds a lovely body. Next, slowly pour in the beef broth while whisking to avoid lumps. Add the Worcestershire sauce and Dijon mustard for a punchy, complex flavor. Allow the mixture to simmer gently for five to seven minutes, until it thickens slightly and gets glossy.
Step 4: Finish with Creaminess
Return the seared beef (along with any juices) to the skillet, setting your heat to low so nothing boils. Stir in the sour cream and mix well, letting everything warm through without boiling—this keeps your Beef and Mushroom Stroganoff velvety and prevents the dairy from curdling. Taste and adjust with salt and black pepper as you see fit.
Step 5: Serve and Enjoy
Ladle your irresistible Beef and Mushroom Stroganoff mixture over a bed of hot egg noodles or fluffy rice. Finish with a scatter of fresh parsley for brightness and dig in while it’s piping hot. Pure satisfaction, every single time.
How to Serve Beef and Mushroom Stroganoff

Garnishes
Don’t underestimate the power of a good garnish! A generous handful of freshly chopped parsley does wonders, offering a pop of green and a hint of freshness. For a little extra indulgence, try a dollop of extra sour cream or a sprinkle of cracked black pepper right before serving your Beef and Mushroom Stroganoff.
Side Dishes
This dish really shines with simple sides that let the stroganoff stay the star. Steamed green beans or roasted asparagus add color and balance the richness. Crusty bread is perfect for mopping up every bit of sauce—don’t waste a drop! A crisp green salad with a tangy vinaigrette also makes a lively companion.
Creative Ways to Present
If you’re feeling playful, serve Beef and Mushroom Stroganoff in individual ramekins or shallow pasta bowls for a bistro-style feel. You can also pile it atop buttered mashed potatoes or spoon into baked puff pastry shells for something really show-stopping at a dinner party. Even a family-style platter, centered on the table, invites everyone to help themselves and sparks that cozy, shared meal feeling.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer any extra Beef and Mushroom Stroganoff to an airtight container. It’ll keep beautifully in the refrigerator for up to three days. Let it cool slightly before sealing to avoid condensation that could water down the sauce.
Freezing
For longer storage, you can absolutely freeze Beef and Mushroom Stroganoff. Portion it into freezer-safe containers—just leave off the noodles or rice and add those fresh when serving. Thaw in the refrigerator overnight before reheating for best results. The sauce might separate a bit after freezing, but a good stir while reheating will bring it back together.
Reheating
To reheat, simply warm the stroganoff gently in a skillet over low heat, adding a splash of beef broth or water if it seems too thick. Avoid letting it boil, as this can cause the sour cream to break. Microwaving works for single servings, but do so in short bursts, stirring in between for even heating. Garnish freshly and serve hot!
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin or tenderloin are classic for their tenderness, you can try flank steak or even ground beef for a budget-friendly twist. Just be sure to slice thinly or cook ground beef until just browned to keep your Beef and Mushroom Stroganoff soft and juicy.
What kind of mushrooms work best?
White button mushrooms are always reliable, but cremini or even a mix of wild mushrooms will add incredible earthiness and flavor. Don’t hesitate to use your favorites or what’s on hand!
Is it possible to make Beef and Mushroom Stroganoff gluten-free?
Yes! Just substitute your favorite gluten-free flour blend for the all-purpose flour, and serve the stroganoff over gluten-free noodles or rice. You won’t miss a thing—they soak up the sauce just as beautifully.
Can I lighten up the sauce?
If you’d like a lighter version, swap full-fat sour cream with Greek yogurt or use light sour cream. The result stays creamy and tangy, but with a bit less heft—perfect if you’re serving Beef and Mushroom Stroganoff as a weeknight dinner.
How can I prevent the sauce from curdling?
Keep your skillet on low heat when adding the dairy, and stir constantly. Don’t let the mixture boil, as high heat can cause sour cream or yogurt to separate. If it does curdle a bit, a quick whisk usually brings it right back together.
Final Thoughts
There’s something magical about a comforting bowl of Beef and Mushroom Stroganoff—the way it brings smiles to the table and fills your home with irresistible aromas. It’s rich, creamy, and easy enough for any night of the week. Give it a try, and I’m willing to bet it’ll earn a regular spot in your dinner rotation!
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Beef and Mushroom Stroganoff Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Beef and Mushroom Stroganoff recipe that is quick and easy to make, perfect for a satisfying weeknight meal. Tender strips of beef cooked with mushrooms in a rich and flavorful sauce, served over egg noodles or rice.
Ingredients
For the Beef:
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
For the Mushroom Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
- Cooked egg noodles or rice, for serving
Instructions
- Prepare the Beef: In a large skillet over medium-high heat, heat the olive oil. Add the beef in a single layer and sear for 1 to 2 minutes per side until just browned. Remove from the skillet and set aside.
- Make the Mushroom Sauce: In the same skillet, reduce heat to medium and add butter. Sauté the onions for 2 to 3 minutes until softened, then add the garlic and mushrooms. Cook for 5 to 6 minutes until the mushrooms are browned and have released their moisture.
- Create the Sauce: Sprinkle the flour over the mushroom mixture and stir to coat. Slowly pour in the beef broth while stirring, followed by Worcestershire sauce and Dijon mustard. Simmer for 5 to 7 minutes, or until the sauce thickens slightly.
- Finish the Dish: Return the seared beef and any juices to the skillet. Reduce heat to low and stir in the sour cream until well combined and warmed through. Season with salt and pepper to taste.
- Serve: Serve hot over egg noodles or rice, and garnish with chopped parsley.
Notes
- Don’t overcook the beef—searing it quickly keeps it tender.
- Greek yogurt can be used instead of sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-Inspired
Nutrition
- Serving Size: 1 bowl (without noodles)
- Calories: 390
- Sugar: 4g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 110mg