This Beef Stroganoff is a fast, satisfying meal featuring tender beef and mushrooms in a creamy gravy. It is ideal for busy weeknights and pairs perfectly with pasta or potatoes.

List of ingredients

1½ pounds sirloin steak or ribeye – cut into strips or cubes for quick cooking.
½ teaspoon seasoned salt – used for initial beef seasoning.
½ teaspoon black pepper – adds a mild spicy heat to the meat.
3 tablespoons all-purpose flour – divided; used for coating beef and thickening the sauce.
2 tablespoons olive oil – used for searing the beef at high heat.
2 tablespoons salted butter – provides richness when sautéing vegetables.
1 small onion – diced finely for a consistent texture.
8 ounces mushrooms – sliced white or cremini for earthy flavor.
1 clove garlic – minced to infuse the sauce with aroma.
14.5 ounces beef broth – the base for the savory gravy.
2 teaspoons Worcestershire sauce – adds depth and umami.
½ tablespoon Dijon mustard – provides a subtle tang and thickness.
½ teaspoon dried thyme leaves – adds an earthy, herbal note.
½ cup sour cream – stirred in at the end for a creamy finish.
egg noodles, pasta, or mashed potatoes – for serving as a base.

step-by-step instructions

Prepare the beef: Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes. Season with seasoned salt and pepper, then toss with 1 tablespoon of flour, shaking off any excess flour.
Brown the meat: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef in small batches for about 1 minute per side until lightly browned, then transfer to a plate.
Sauté the vegetables: Reduce heat to medium. Add butter and diced onion, cooking for 4-5 minutes until softened. Stir in the sliced mushrooms and minced garlic, cooking for another 4 minutes.
Create the roux: Stir the remaining 2 tablespoons of flour into the mushroom and onion mixture. Cook for one minute to remove the raw flour taste.
Simmer the sauce: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and thyme. Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes.
Combine ingredients: Return the browned beef and any accumulated juices from the plate to the pot. Cook for an additional 2 minutes until the beef is heated through.
Final touch: Remove the pan from the heat and stir in the sour cream. Season with extra salt and pepper if needed. Serve immediately over egg noodles or mashed potatoes.

Meat Selection Guide

Using Ribeye Steak

Ribeye is highly recommended for those who prefer a richer taste and maximum tenderness. Its high fat content ensures the beef remains juicy even after searing and simmering.

Using Sirloin Steak

Sirloin is a lean yet tender option that is more affordable than ribeye. It holds its shape well during the cooking process and provides a clean beef flavor.

Using Beef Tenderloin

Tenderloin or filet is the most tender cut available. While it is the most expensive option, it requires very little cooking time to reach a perfect medium-rare state.

Using Flank or Skirt Steak

These cuts are tougher but full of flavor. If using these, slice the beef very thinly against the grain to ensure the meat is easy to chew.

Sauce Component Analysis

Choosing the Right Mushrooms

Cremini mushrooms provide a deeper, more savory flavor than white button mushrooms. Portobello slices can also be used for a meatier texture in the sauce.

The Role of Beef Broth

Using a high-quality beef broth or stock is essential for the gravy’s foundation. If using a low-sodium version, adjust the added salt at the end of the process.

Sour Cream Alternatives

Full-fat Greek yogurt can replace sour cream to increase the protein content. It provides a similar tang but with a slightly thicker consistency.

The Purpose of Dijon Mustard

Dijon mustard acts as both a flavor enhancer and a mild emulsifier. It helps blend the fats and liquids in the sauce for a smoother mouthfeel.

Cooking Techniques for Success

Implementing Batch Searing

Always brown the beef in small batches to avoid overcrowding the pan. Overcrowding drops the temperature, causing the meat to steam in its own juices rather than sear.

Deglazing the Skillet

When adding the beef broth, scrape the bottom of the pan with a wooden spoon. This releases the browned bits, known as fond, which contain concentrated flavor.

Thickening with a Slurry

If the sauce is too thin, mix equal parts cornstarch and water to create a slurry. Whisk this into the boiling sauce slowly until the desired thickness is reached.

Preventing Sauce Curdling

Never boil the sauce after adding the sour cream. High heat can cause the dairy to separate or curdle, ruining the smooth texture of the gravy.

Serving and Pairing Options

Traditional Egg Noodles

Wide egg noodles are the classic pairing for stroganoff. Their porous surface helps the creamy sauce cling to the pasta for maximum flavor in every bite.

Mashed Potato Bases

Creamy mashed potatoes offer a heartier alternative to pasta. They absorb the gravy well and make the meal feel more like a traditional roast dinner.

Low-Carb Vegetable Substitutes

Cauliflower mash or spiralized zucchini noodles are excellent for reducing carbohydrates. These options maintain the meal’s comfort while adding more nutrients.

Suggested Side Vegetables

Steamed broccoli, sautéed spinach, or roasted carrots provide a fresh contrast to the rich sauce. A simple side salad with a vinaigrette also cuts through the creaminess.

Storage and Preservation

Refrigeration Guidelines

Store leftover stroganoff in an airtight container in the refrigerator for up to 4 days. Keep the beef mixture separate from the noodles to prevent the pasta from becoming mushy.

Freezing Instructions

Freeze the beef and mushroom mixture in portions for up to one month. Do not freeze the noodles, as they lose their texture during the freezing and thawing process.

Proper Reheating Methods

Reheat on the stove over low heat to avoid scorching the dairy. If the sauce has thickened too much in the fridge, stir in a tablespoon of milk or broth to loosen it.

Troubleshooting Common Issues

Addressing Tough Beef

If the beef is tough, it may have been overcooked during the searing phase. Ensure you only brown the outside and let the final simmer gently warm the meat through.

Fixing a Thin Sauce

A thin sauce usually results from not cooking the flour roux long enough. Use the cornstarch slurry method mentioned above to thicken the sauce quickly without adding more flour.

Correcting Over-Salted Gravy

If the sauce is too salty, stir in an extra tablespoon of sour cream or a splash of water. This helps dilute the salt concentration without altering the flavor profile.

Frequently Asked Questions

Can I use ground beef instead of steak?

Yes, ground beef can be used for a budget-friendly version. Brown the ground beef and drain the excess fat before proceeding with the onion and mushroom steps.

Can this be made in a slow cooker?

You can slow cook the beef, onions, and mushrooms in broth. However, sear the meat first and stir in the sour cream only after the cooking process is complete.

Is this recipe freezer-friendly?

The beef and sauce mixture freezes well for about a month. Avoid freezing the noodles or the sour cream if you want to maintain the best texture.

Can I use a different type of mustard?

Whole grain mustard can be used for a more rustic texture. Yellow mustard is an option but lacks the depth and tang provided by Dijon.

Creamy Beef Stroganoff with Mushrooms

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Author: lilycarter
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: General

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Description

This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.

Ingredients

Scale

1½ pounds sirloin steak (or ribeye)
½ teaspoon seasoned salt
½ teaspoon black pepper
3 tablespoons all-purpose flour (divided)
2 tablespoons olive oil
2 tablespoons salted butter
1 small onion (diced)
8 ounces mushrooms (sliced, white or cremini)
1 clove garlic (minced)
14.5 ounces beef broth
2 teaspoons Worcestershire sauce
½ tablespoon Dijon mustard
½ teaspoon dried thyme leaves
½ cup sour cream
egg noodles (pasta, or mashed potatoes for serving)

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Instructions

Step: Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
Step: Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
Step: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
Step: Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
Step: Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
Step: Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
Step: Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
Step: Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.

Notes

Brown the beef in small batches for the best browning. Do not cook it all the way through; it’s steak and can be a little bit pink inside. For a thicker sauce, make a slurry with equal parts cornstarch and water. Don’t boil the sour cream or it can curdle. Store leftovers in the refrigerator for up to 4 days or the freezer for 4 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American, Russian

Nutrition

Serving Size: 1 serving
Calories: 453 kcal
Sugar: 3 g
Sodium: 761 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 43 g
Cholesterol: 148 mg