Name: Beef Stroganoff Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: European
Ingredients: 1 lb top sirloin steak (thinly sliced into strips*); 2 tbsp olive oil; 2 tbsp unsalted butter; ½ medium onion (finely chopped); ½ lb brown mushrooms (thickly sliced); 1 garlic cloves (minced); 1 tbsp all-purpose flour; ¾ cup heavy whipping cream; ¼ cup sour cream; 1 tbsp Worcestershire sauce; ½ tsp dijon mustard; 1 tbsp green onion or parsley (to garnish); 8–12 oz egg noodles (optional, to serve); ½ tsp salt; ¼ tsp black pepper; 1 cup beef broth

👨‍🍳 Instructions

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Place a large deep pan or dutch oven over medium-high heat and add 2 Tbsp oil

Once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring until just browned and no longer red

Sear beef in 2 batches so you don't overcrowd the pan, then remove beef to a plate and cover to keep warm

Add 2 Tbsp butter, chopped onion and sliced mushrooms to the pan

Sautée 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned

Add 1 minced garlic clove and sautée 1 minute until fragrant

Add 1 Tbsp flour and sautée another minute stirring constantly

Pour in 1 cup beef broth, scraping any bits from the bottom of the pan

Add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, 1/2 tsp salt and 1/4 tsp pepper, and continue simmering until sauce is creamy

Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through

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You're all done!

Enjoy your beef stroganoff recipe — and don't forget to share.

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Tips as you cook

Gather IngredientsMise en place makes cooking easier
Heat OilLet pan heat fully first
Watch out · Sear BeefDon't stir for better browning
Cook Second BatchOvercrowding steams instead of sears
Remove BeefCover to retain heat
Add VegetablesUse same pan for flavor
Sauté VegetablesLet moisture cook out completely
Watch out · Add GarlicDon't let garlic burn

Swaps, storing and making ahead

Good to know

Swaps

No sour cream? Use full-fat plain Greek yogurt, tempering it with a few spoonfuls of the hot pan sauce first so it doesn't curdle.
No top sirloin? Thinly sliced flank or ribeye steak works just as well.
No brown mushrooms? White button mushrooms can be used in the same amount.

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop until steaming hot, adding a splash of broth if the sauce thickens too much.