Beef Stroganoff Recipe

Tender slices of beef in a creamy mushroom and sour cream sauce served over egg noodles — a comforting, weeknight-friendly classic.

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Course: Main Course

Cuisine: Russian

Keyword: beef stroganoff, mushroom sauce, comfort food, egg noodles, Russian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 620kcal

1 lb 450 g beef (sirloin, tenderloin, or flank), thinly sliced against the grain
12 oz 340 g cremini or white mushrooms, sliced
1 medium onion thinly sliced
2 cloves garlic minced
2 tbsp butter
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup 240 ml beef broth
1 cup 240 ml sour cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice optional
Salt and freshly ground black pepper to taste
Fresh parsley chopped (for garnish)
12 oz 340 g egg noodles or rice, cooked according to package

Pat beef slices dry and season with salt and pepper.
Heat 1 tbsp oil and 1 tbsp butter in a large skillet over high heat.
Quickly sear beef in batches for 30–60 seconds per side; remove and set aside.
Reduce heat to medium; add remaining oil and butter to pan.
Sauté sliced onions until softened, about 4 minutes.
Add mushrooms and cook until they release liquid and brown, 6–8 minutes.
Stir in garlic for 30 seconds, then sprinkle flour and cook 1 minute to remove raw taste.
Gradually whisk in beef broth, scraping up browned bits to make a smooth sauce.
Simmer sauce 3–4 minutes until it thickens slightly, then stir in Dijon mustard and Worcestershire sauce.
Remove pan from heat; stir in sour cream and lemon juice, adjust seasoning.
Return beef and any juices to the pan just to warm through; avoid boiling to prevent curdling.
Serve immediately over cooked egg noodles and garnish with chopped parsley.