Beef Stroganoff
Tender beef strips in creamy mushroom sauce served over egg noodles.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 45 minutes.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 45 minutes, this beef Stroganoff serves 4. Beef stroganoff features thin strips of sirloin in a creamy mushroom and sour cream sauce served over egg noodles.
Helpful guides
Instructions
Cook egg noodles in salted boiling water until tender according to package directions. Drain and toss with 1 tablespoon butter to prevent sticking. Keep warm while preparing beef and sauce in a large skillet.
Pat beef slices dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Sear beef in two batches for 1 to 2 minutes per batch.
Remove beef to a plate when browned but still pink inside to avoid overcooking. Add remaining 2 tablespoons butter, onion, and mushrooms to the pan. Cook 6 to 8 minutes until softened and lightly browned.
Sprinkle flour over vegetables and stir 1 minute. Pour in beef broth, Worcestershire, and Dijon, scraping browned bits. Simmer 4 to 5 minutes until slightly thickened and smooth throughout.
Reduce heat to low and stir in sour cream until combined. Return beef with accumulated juices to the pan and warm 2 minutes without boiling so sauce stays smooth. Beef should be tender and steaming.
Serve immediately over egg noodles with chopped parsley. Ensure beef is cooked to at least 145°F with rest for whole strips, and sauce is steaming. Cool leftovers promptly and reheat gently to 165°F without boiling the sauce.
Troubleshooting — fixes, not repeats
- If sauce curdles, the heat was too high when adding sour cream; keep on low and use room-temperature sour cream.
- If beef is tough, it was overcooked or sliced with the grain; slice thinly against the grain and sear briefly.
- If sauce is thin, simmer 3 minutes longer before adding sour cream, or stir in 1 teaspoon cornstarch dissolved in water.
- If noodles stick, toss with butter right after draining and serve sauce immediately over them while hot.
Make it your way
- Serving with rice or naan: Serve over rice or mashed potatoes instead of noodles for a different base with the same creamy sauce.
- For a ground beef version, brown 1.5 pounds ground beef instead of sirloin and simmer 10 minutes in the sauce.
- For a lighter version, use Greek yogurt instead of sour cream, tempered with warm sauce.
- Add 1 cup peas or green beans for color.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a skillet over low heat with a splash of broth until steaming and reaching 165°F.
Noodles absorb sauce overnight, so add liquid when reheating.
FAQ
What beef cut works best?
Sirloin is a good balance of tenderness and price. Tenderloin is softer but costly. Round can work if sliced very thin against the grain and not overcooked. Sear quickly and finish gently.
How do I keep sour cream smooth?
Use room-temperature sour cream, lower heat before stirring it in, and do not boil afterward. Temper with a spoonful of warm sauce first for extra insurance.
Can I make stroganoff ahead?
Cook beef and sauce, cool quickly, and refrigerate up to 3 days. Cook fresh noodles to serve. Reheat sauce gently until steaming and 165°F, then spoon over noodles to avoid mushy pasta.