Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb 4 oz (570 g) beef sirloin or tenderloin, sliced into 1/2-inch strips
- 1 lb (450 g) cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced; 2 garlic cloves, minced
- 2 tbsp unsalted butter; 2 tbsp neutral oil
- 2 tbsp all-purpose flour
- 1/2 cup (120 ml) dry white wine or dry sherry
- 1 1/2 cups (360 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3/4 cup (180 g) full-fat sour cream
- 8 oz (225 g) wide egg noodles or hot mashed potatoes
- 2 tbsp chopped fresh parsley
- 1 1/4 tsp kosher salt, divided; 3/4 tsp black pepper
Do This
- 1. Boil 3 qt water (212°F/100°C). Salt, cook 8 oz egg noodles 8–9 min; drain, toss with 2 tbsp butter and 1 tbsp parsley.
- 2. Season beef with 3/4 tsp kosher salt and 1/2 tsp pepper. Pat very dry.
- 3. Heat 1 tbsp oil in a 12-inch skillet over medium-high (pan surface ~375°F/190°C). Sear beef in 2 batches, 45–60 sec per side; transfer to a plate.
- 4. Add 1 tbsp oil and 2 tbsp butter. Brown mushrooms 6–8 min. Add onion; cook 4–5 min. Stir in garlic 30 sec.
- 5. Deglaze with 1/2 cup wine; reduce 2 min. Sprinkle in 2 tbsp flour; cook 1 min.
- 6. Whisk in 1 1/2 cups broth, 1 tbsp Worcestershire, 2 tsp Dijon; simmer gently (about 190°F/88°C) 3–5 min until silky.
- 7. Off heat, whisk in 3/4 cup sour cream. Return beef and juices; warm 1–2 min (do not boil). Adjust salt, pepper; garnish with parsley and serve over noodles or mashed potatoes.
Why You’ll Love This Recipe
- Classic comfort: tender beef, golden mushrooms, and a creamy, tangy sauce with Dijon and Worcestershire.
- Weeknight-friendly but dinner-party special: ready in about 45 minutes.
- Flexible serving: cozy over buttered egg noodles or mashed Yukon Gold potatoes.
- Balanced flavor: rich and savory with just enough acidity to keep it light.
Grocery List
- Produce: Cremini mushrooms, yellow onion, garlic, fresh parsley, Yukon Gold potatoes (if making mash)
- Dairy: Unsalted butter, sour cream, whole milk (for mashed potatoes)
- Pantry: Egg noodles, beef broth, dry white wine or dry sherry, Dijon mustard, Worcestershire sauce, all-purpose flour, neutral oil, kosher salt, black pepper
Full Ingredients
For the Beef Stroganoff
- 1 lb 4 oz (570 g) beef sirloin or tenderloin, trimmed and sliced across the grain into 1/2-inch-thick, 2-inch-long strips
- 1 lb (450 g) cremini mushrooms, sliced 1/4 inch thick
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp neutral oil (canola or avocado), divided
- 2 tbsp all-purpose flour
- 1/2 cup (120 ml) dry white wine or dry sherry
- 1 1/2 cups (360 ml) low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3/4 cup (180 g) full-fat sour cream, room temperature
- 1 1/4 tsp kosher salt, divided, plus more to taste
- 3/4 tsp freshly ground black pepper, divided
- 2 tbsp chopped fresh parsley, plus more for serving
For Serving: Buttered Noodles
- 8 oz (225 g) wide egg noodles
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh parsley
- Kosher salt for the pasta water
Optional: Mashed Potatoes (instead of noodles)
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
Step-by-Step Instructions
Step 1: Start the noodles or potatoes
For noodles: Bring 3 quarts of water to a rolling boil (212°F/100°C). Salt generously (about 1 1/2 tbsp kosher salt), add the egg noodles, and cook 8–9 minutes until tender. Drain, then toss with 2 tbsp butter and 1 tbsp parsley. Keep warm.
For mashed potatoes: Place potatoes in a pot, cover with cold water by 1 inch, add 1 tsp kosher salt, and bring to a boil. Reduce to a gentle simmer (190–200°F / 88–93°C) and cook 20–25 minutes until fork-tender. Drain well, mash with 4 tbsp butter and 1/2 cup warm milk. Season to taste and keep warm.
Step 2: Prep and season the beef
Pat the beef very dry with paper towels (this helps browning). Slice across the grain into 1/2-inch-thick strips about 2 inches long. Season evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper. If slicing is tricky, chill the meat in the freezer for 10–15 minutes first to firm it up.
Step 3: Sear the beef quickly
Heat 1 tbsp oil in a large (12-inch) skillet over medium-high heat until shimmering (pan surface about 375°F/190°C if using an infrared thermometer). Working in 2 batches to avoid crowding, add beef in a single layer and sear 45–60 seconds per side until just browned on the edges but still pink inside (about 125–130°F/52–54°C). Transfer to a plate and tent loosely with foil. Repeat with remaining beef, adding a splash more oil if needed.
Step 4: Brown the mushrooms and soften the onions
Return the skillet to medium-high and add the remaining 1 tbsp oil and 2 tbsp butter. Add the mushrooms in an even layer and cook, undisturbed, 3 minutes to sear. Stir and continue cooking 3–5 minutes until deep golden. Add the onion and 1/4 tsp salt; cook 4–5 minutes until softened and lightly caramelized. Stir in the garlic and cook 30 seconds until fragrant.
Step 5: Deglaze and build the base
Pour in the wine (or sherry) and scrape up any browned bits. Simmer 2 minutes to reduce by about half. Sprinkle the flour over the vegetables and cook, stirring, 1 minute to remove the raw taste.
Step 6: Make the silky sauce
Gradually whisk in the beef broth, Worcestershire sauce, and Dijon. Bring to a gentle simmer (about 190°F/88°C) and cook 3–5 minutes, stirring, until slightly thickened and glossy. Taste and season with a pinch of salt and pepper if needed.
Step 7: Finish with sour cream and reunite the beef
Take the pan off the heat. In a small bowl, whisk a ladle of the hot sauce into the sour cream to temper it. Whisk this mixture back into the pan. Return the beef and any accumulated juices to the skillet and warm over low heat 1–2 minutes—do not boil, or the sour cream can curdle. The sauce should be velvety and coat the back of a spoon. Stir in the parsley.
Step 8: Serve
Spoon the stroganoff over buttered noodles or mashed potatoes. Finish with an extra sprinkle of parsley and freshly ground pepper. Serve immediately while hot and silky.
Pro Tips
- Do not crowd the pan when searing the beef—work in batches for the best browning.
- Temper the sour cream with some hot sauce before adding to the pan to prevent curdling, and keep the sauce below a boil once dairy is added.
- Slice beef across the grain for tenderness; a short 10–15 minute freezer chill makes cleaner cuts.
- For deep mushroom flavor, sear them first without salt so they brown instead of steam.
- Balance richness with acidity: taste at the end and add a small squeeze of lemon or an extra 1/2 tsp Dijon if you prefer a brighter finish.
Variations
- Smoky Paprika: Add 1 tsp sweet or smoked paprika with the flour for a warm, smoky note.
- Weeknight Ground Beef: Swap strips for 1 lb (450 g) 85% lean ground beef; brown thoroughly, then proceed with mushrooms, onions, and sauce.
- Gluten-Free: Use cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) instead of flour, and serve over mashed potatoes or gluten-free noodles.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat until just hot (do not boil) to keep the sauce smooth. For best make-ahead results, cook the mushroom-onion sauce through Step 6 and refrigerate up to 2 days; sear the beef and add sour cream just before serving. Freezing is best without the sour cream—freeze the sauce base and beef separately for up to 2 months; thaw, reheat, then finish with sour cream.
Nutrition (per serving)
Approximate for 1 of 4 servings over buttered noodles: 760 calories; 40 g protein; 68 g carbohydrates; 36 g fat; 9 g saturated fat; 3 g fiber; 950 mg sodium. Values will vary based on ingredients and serving choices.
