Rich, creamy, and irresistibly comforting, Beef Stroganoff with Mushrooms is a beloved classic that brings together tender strips of beef, golden mushrooms, and a luscious sour cream sauce. This dish, which originated in Russia, has become a global comfort food favorite — often served over egg noodles, mashed potatoes, or rice. Perfect for chilly evenings or family dinners, this easy one-pan meal offers old-world flavor with modern ease.
Ingredients
| Beef Steak | 1.5 lbs (680g), thinly sliced |
|---|---|
| Salt | 1 teaspoon (divided) |
| Black Pepper | ½ teaspoon (divided) |
| All-Purpose Flour | 2 tablespoons |
| Unsalted Butter | 2 tablespoons (divided) |
| Yellow Onion | 1 medium, thinly sliced or chopped |
| Cremini or White Button Mushrooms | 10-12 oz (280-340g), sliced |
| Garlic Cloves | 3-4, minced |
| Beef Broth | 2 cups (480 ml) |
| Paprika | 1 teaspoon |
| Dried Thyme (optional) | ½ teaspoon |
| Dijon Mustard | 1 tablespoon |
| Sour Cream | 1 cup (240g), full-fat |
| Fresh Parsley | ¼ cup, chopped |
| Cooked Egg Noodles or Rice | For serving |
Cooking Steps
Step 1: Prepare and Sear the Beef
- If using sirloin or tenderloin, slice the beef thinly against the grain (about ¼-inch thick) into bite-sized strips. If using chuck, cut into similar-sized strips, knowing it will need longer to tenderize.
- Pat the beef dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- In a shallow dish, toss the seasoned beef with 2 tablespoons of all-purpose flour until lightly coated, shaking off any excess.
- Heat 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat until the butter foams.
- Sear the beef in batches (do not overcrowd the pan), for 1-2 minutes per side until well browned. The beef does not need to be cooked through at this stage. Remove the seared beef to a clean plate and set aside.
Step 2: Sauté Aromatics and Mushrooms
- Add the remaining 1 tablespoon of butter to the same skillet.
- Add the sliced onions and sauté over medium heat for 5-7 minutes until softened and translucent.
- Add the sliced mushrooms to the skillet. Increase heat slightly to medium-high and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid, then started to reabsorb it.
- Add the minced garlic, paprika, and dried thyme (if using). Sauté for 30 seconds until fragrant.
Step 3: Build the Sauce
- Pour in 1 cup of beef broth, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits stuck to the bottom (this adds flavor).
- Stir in the Dijon mustard.
- Add the remaining 1 cup of beef broth. Bring the sauce to a gentle simmer.
- Return the seared beef to the skillet.
- If using sirloin or tenderloin: Simmer for just 5-10 minutes until beef is cooked through and tender.
- If using chuck roast: Cover the skillet, reduce heat to low, and simmer for 45-60 minutes, or until the beef is very tender.
Step 4: Finish with Sour Cream
- Once the beef is tender and cooked through, remove the skillet from the heat. This is important to prevent the sour cream from curdling.
- Allow the sauce to cool for 1-2 minutes.
- Add the room temperature sour cream to the sauce. Stir gently but thoroughly until the sour cream is fully incorporated and the sauce is creamy and smooth.
- Taste the sauce and adjust seasonings with salt and black pepper as needed.
Step 5: Serve
- Serve the Creamy Beef Stroganoff with Mushrooms immediately over hot, cooked egg noodles or rice.
- Garnish generously with fresh chopped parsley.
Extra Tips for Perfect Stroganoff
- Beef Cut Choice:
- Sirloin/Tenderloin: Best for quick-cooking Stroganoff, yields very tender results.
- Chuck Roast: More economical and flavorful for slow-cooked versions, but requires longer simmering for tenderness.
- Sour Cream Temperature: Letting sour cream come to room temperature and adding it off the heat significantly reduces the risk of it curdling. If it does look slightly grainy, a quick whisk with a fork might help.
- Don't Boil After Adding Sour Cream: Reheating gently is fine, but bringing it to a rolling boil after adding the sour cream can cause it to separate.
- Creamy Consistency: If your sauce is too thick, thin it with a splash of warm broth or milk. If too thin, simmer gently for a few minutes (before adding sour cream) to reduce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stovetop or in the microwave, being careful not to boil.
Nutritional Value
(per serving, based on 4 servings, with sirloin beef, without noodles/rice)
| Calories | 450-550 kcal |
|---|---|
| Protein | 35-45 grams |
| Fat | 30-40 grams |
| Carbohydrates | 10-15 grams |
| Fiber | 2-3 grams |
Benefits
- ✅ Protein-Packed & Satisfying: A great source of high-quality protein and energy.
- ✅ Comfort Food at Its Best: Creamy and hearty, yet easy enough for weeknights.
- ✅ Rich in Flavor: Umami-rich mushrooms and beef make a perfect pairing.
- ✅ Customizable: Works well with beef strips, ground beef, or even plant-based alternatives.
- ✅ Perfect for Leftovers: Tastes even better the next day!
Beef Stroganoff with Mushrooms is the definition of a cozy, satisfying meal. Its creamy sauce, tender beef, and savory mushrooms make it a timeless comfort dish that works for both weeknight meals and special occasions. Quick to prepare and rich in flavor, it’s a must-have in any home cook’s recipe collection.
Explore more classic comfort food recipes, one-pan beef dinners, and hearty mushroom dishes on our site — and let every bite take you somewhere warm and familiar.