Creamy Beef Stroganoff Recipe

If you’re craving something rich, comforting, and packed with flavor, let me share my absolute favorite Creamy Beef Stroganoff Recipe that I’ve perfected over the years. This dish hits all the right notes—tender beef, earthy mushrooms, a tangy sour cream sauce—and it’s surprisingly simple to make. Stick with me, and I’ll walk you through every step to serve up a dinner your family will ask for on repeat.

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Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference here. You’ll want a good cut of beef that’s tender when sliced thin, and fresh mushrooms with plenty of meaty flavor. The sour cream and Dijon mustard combo is my secret weapon for that iconic creamy tang.

• Baby bella, cremini, or button mushrooms: Their earthy flavor is essential to the depth of this dish.
• Large yellow onion: Adds sweetness and rounds out the savory notes.
• Garlic: Just two cloves pack enough punch without overwhelming.
• Top sirloin, boneless ribeye, beef tenderloin, or flank steaks: Slice thin and pound lightly to tenderize; sirloin is my go-to for flavor and cost.
• All-purpose flour: Helps thicken the sauce perfectly.
• Hot paprika: Adds a little smoky warmth without heat.
• Kosher salt: Essential for seasoning throughout.
• Neutral oil: Like canola or grapeseed, for searing without burning.
• Unsalted butter: Adds richness and helps brown the veggies.
• Dry white wine: Deglazes the pan and adds brightness.
• Low-sodium beef or chicken broth: For the base of that luscious sauce.
• Sour cream: The star of the creamy sauce with its tangy richness.
• Dijon mustard: Gives a subtle tang and depth of flavor.
• Worcestershire sauce: Adds umami magic and layers of savoriness.
• Freshly ground black pepper: For the finishing kick.
• Fresh parsley leaves or chives (optional): Brightens the finished dish with color and freshness.
• Cooked egg noodles, polenta, or mashed potatoes: Classic and cozy vehicles for soaking up the sauce.

Variations

I love how versatile this creamy beef stroganoff recipe is—you can tweak it easily to suit what you have on hand or dietary needs. I often adjust the veggies or swap out the beef cut depending on the mood and occasion.

• Variation: Sometimes I use cremini mushrooms instead of baby bellas for a slightly earthier taste, which my family really enjoys.
• Variation: For a lighter version, you can swap out sour cream for Greek yogurt, just remember to stir it in gently off the heat to prevent curdling.
• Variation: If you’re gluten-free, skip the flour and thicken the sauce with cornstarch or arrowroot powder; it still turns out beautifully creamy.
• Variation: Add a handful of fresh thyme or rosemary with the mushrooms for a fragrant twist when you want something extra special.

How to Make Creamy Beef Stroganoff Recipe

Step 1: Prep Your Ingredients for Success

This is where the magic begins. Trim and quarter your mushrooms—halving if they’re small or quartering larger ones ensures they cook evenly and soak up all the saucy goodness. Slice your onion thin, finely chop the garlic, and cut your beef across the grain into thin slices, about half an inch thick. For tender bites, I like to lightly pound the beef—just enough to even it out. Toss the beef with two tablespoons of flour, hot paprika, and salt in a sealed bag or bowl to coat evenly. These first steps set a solid foundation, so don’t rush!

Step 2: Sear the Beef Just Right

Heat your oil in a large skillet on high until shimmering—this is the secret to getting that lovely brown crust. Work in batches so you don’t overcrowd the pan, searing the beef slices just until browned on the outside but still rare inside, about 30 to 60 seconds per side. Don’t worry if the beef looks pink in the middle; it finishes cooking later in the sauce. Setting aside the seared beef lets you keep that tender texture and build your stroganoff sauce in the same pan, packed with flavor.

Step 3: Cook the Mushrooms and Onions to Perfection

Lower the heat to medium-high and melt a tablespoon of butter. Toss in your onions and cook until they start turning translucent and soft—about four minutes. Add mushrooms and a pinch of salt, then cook, stirring often, until everything is deeply browned, around 10 to 15 minutes. This slow browning builds the rich base that makes this stroganoff so memorable. Don’t rush it or skip this step!

Step 4: Build the Sauce with Wine and Broth

Stir in the garlic, remaining flour, and two more tablespoons of butter until fragrant—about 30 seconds. Pour in the white wine to deglaze the pan, scraping up all those beautiful browned bits, then cook until the wine reduces by half. Add your broth and bring to a simmer, letting it reduce by half again—this concentrates the flavors and thickens the sauce beautifully. This careful reduction step is when your kitchen starts to smell like heaven.

Step 5: Finish the Sauce and Combine

Turn the heat down to medium-low and mix in the sour cream, Dijon mustard, and Worcestershire sauce. Don’t fret if the sauce looks a bit separated at first—it’ll come together as you stir. Return the beef and any juices from the plate back to the pan and cook gently until the beef is medium-rare, about three minutes. Taste and adjust salt and pepper. At this point, sprinkle with fresh parsley or chives if you like that pop of color and freshness.

Step 6: Serve and Enjoy

Serve your creamy beef stroganoff hot over cooked egg noodles, creamy polenta, or mashed potatoes—the sauce is so good you’ll want something soft to soak it all up. I promise, once you try this, you’ll understand why my family goes crazy for it!

How to Serve Creamy Beef Stroganoff Recipe

Garnishes

I never skip a sprinkle of fresh parsley or chopped chives—it adds such a lovely fresh color and brightness that cuts through the richness of the sauce. Plus, it makes the plate look restaurant-worthy.

Side Dishes

Egg noodles are the classic pairing here—soft, buttery, and perfect for soaking up that creamy sauce. But if I’m feeling something different, I’ll serve it over creamy polenta or silky mashed potatoes. Roasted green beans or a simple crisp salad make nice, light sides to balance the meal.

Creative Ways to Present

For special dinners, I like to plate the stroganoff over individual nests of noodles with a parsley garnish and a drizzle of truffle oil—totally elevates the dish with minimal fuss. It’s a great way to impress guests without hours in the kitchen.

Make Ahead and Storage

Storing Leftovers

Let the stroganoff cool completely, then store it in an airtight container in the refrigerator. It keeps beautifully for up to 3 days. I always keep leftovers because reheated stroganoff tastes just as good (if not better!) the next day.

Freezing

I’ve frozen this creamy beef stroganoff successfully by placing it in freezer-safe containers, but be aware that the sour cream can sometimes change texture after freezing. To combat that, I slightly undercook the beef and add a splash of broth when reheating to bring back the creaminess.

Reheating

Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. Stir often to keep it creamy and prevent curdling. Microwaving works too—just reheat in short bursts and stir between.

FAQs

Final Thoughts

This creamy beef stroganoff recipe feels like a warm hug after a long day. I remember the first time I nailed the sauce—it was silky, tangy, and packed with comforting richness, and ever since, it’s been a family favorite every fall and winter. I hope you’ll try making it and discover the joy of that tender, flavorful beef paired with the luscious sauce. It’s one of those dishes that feels fancy yet is so straightforward that you can whip it up any night of the week. Trust me, you’ll be glad you did!

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