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Classic Beef Stroganoff (Easy One-Pot Comfort Food Recipe)
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This classic beef stroganoff recipe is the ultimate cozy comfort food — tender strips of sirloin are simmered with mushrooms and onions in a rich, creamy sauce made with sour cream, beef stock, and a touch of Dijon mustard. Served over buttery egg noodles, it’s hearty, flavorful, and easy enough for a weeknight dinner. Stroganoff is the kind of comforting cold-weather recipe that never goes out of style. Making it from scratch elevates it far beyond the nostalgic version. The result is a silky, tangy sauce that coats the noodles perfectly. If you enjoy hearty dinners like this one, you might also love my creamy mushroom ragu sauce, creamy mushroom toasts or braised oxtail ragu.
Why You’ll Love This Recipe
- Classic comfort food: This rich, creamy, and satisfying meal is the definition of cozy — perfect for cold nights.
- Simple yet impressive: With a few key ingredients and one pot, you’ll have an elevated dinner that feels special without the stress.
- Customizable: Easily swap the protein, noodles, or sauce base to fit your preferences or dietary needs.
The Origin of Beef Stroganoff
It was quite popular in the United States during the 1950’s as a casserole-style dish made using cream of mushroom soup, onions and ground beef. It is extremely comforting and a fairly quick dish to make, perfect for the chilliest of winter days.
The history of stroganoff, like many dishes, is hard to pin down exactly because of varying ingredients among recipes, though it is said to have originated in Russia around 1800 and named for a Russian count. My recipe for this dish is based on the Americanized version using mushrooms and egg noodles.
Key Ingredients in This Recipe
- Egg noodles – Wide egg noodles, also called lokshen, are a Jewish-style dried noodle made with eggs in a spiral shape. While other pasta shapes can be substituted, these are traditionally used in beef stroganoff.
- Beef – Sirloin strips are traditionally used because they are lean and are very flavorful and tender when the pieces are pan seared, but other cuts of meat like boneless ribeye or beef tenderloin can easily be substituted. I’ve even seen the dish made with moose, a very lean and flavorful meat.
- Flour – While some recipes toss the steak strips in the flour, I add it prior to simmering the sauce. This helps to achieve the desired thickness for the sauce. I use a roux to make the sauce while some recipes use a cornstarch slurry to thicken it.
- White wine – While many US recipes use cream of mushroom soup as the stroganoff base, I prefer to create a more flavorful gravy by deglazing the pan with a dry white wine before adding the remaining ingredients to the base.
- Beef stock – Beef stock is typically made from bones with the addition of aromatics and vegetables, while beef broth is made from the meat. Either can be used in this recipe but stock will have a stronger flavor.
- Sour cream – Be sure to use full fat sour cream because using low-fat has a higher chance of curdling when it’s added to the sauce.
- Worcestershire – This fermented sauce adds a lot of concentrated flavor – a little goes a long way. The flavor of Worcestershire comes from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper.
- Dijon mustard – Dijon also has a mellow mustard flavor with a balanced taste.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
To prevent the sour cream from curdling, remove the sauce from heat before stirring it in. The gentle warmth of the pan is enough to melt it smoothly into the sauce without breaking.
Swaps & Substitutions
- Beef: Sirloin is traditional, but you can substitute ribeye, tenderloin, or even ground beef for a quicker option.
- Mushrooms: Baby bella mushrooms are ideal, but cremini, button, or wild mushrooms all work beautifully.
- Wine: If you prefer not to cook with wine, replace it with an equal amount of beef broth plus a squeeze of lemon juice for brightness.
- Sour cream: Full-fat sour cream gives the best texture, but Greek yogurt can be used in a pinch.
- Noodles: Wide egg noodles are traditional, but the sauce also pairs well with rice, mashed potatoes, or spaetzle.
Special Equipment
A heavy-bottomed Dutch oven is ideal for making beef stroganoff. It evenly sears the beef, helps the mushrooms caramelize without burning, and retains steady heat for building a rich, velvety sauce. If you’re looking to invest in one, I recommend the Staub Cast Iron Round Cocotte — it’s a kitchen workhorse that will last for years.
How to Make Beef Stroganoff (Step-by-step)
Slice the steak into ¼-inch (6mm) wide strips. Season them generously with salt and pepper then toss with the paprika. Heat a large Dutch oven or heavy bottomed pot over medium-high heat, add the vegetable oil and heat through.
Add the steak and sear without moving the meat until golden brown, about 2 minutes. Flip the pieces with tongs and continue to sear on the other side, about an additional 1 to 2 minutes. Remove to a plate and return the pot to medium heat.
Add 4 tablespoons of the butter and allow to melt then add the mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Season with salt and pepper. Add the onion and continue to cook, stirring occasionally until the onions are tender, about an additional 5 minutes.
Bring a large pot of heavily salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 6 to 8 minutes. Drain and add the noodles to a large bowl and toss with the remaining butter to coat.
Add the flour, stirring to coat the mushrooms and onion, cooking until lightly golden brown, about 1 minute.
Pour in the wine to deglaze the pan, then add the beef stock. Bring to a boil until the sauce thickens, about 10 minutes. Whisk in the sour cream followed by the Worcestershire and Dijon.
Stir in the seared beef, then ladle the stroganoff over the buttered egg noodles. Garnish with the parsley and serve immediately.
How to Serve Beef Stroganoff
- Serve the stroganoff over a bed of buttered egg noodles or mashed potatoes.
- Garnish with freshly chopped parsley for color and freshness.
- Add a side of roasted vegetables or a green salad to round out the meal.
- For an extra decadent touch, drizzle with a little browned butter before serving.
How to Store Beef Stroganoff
- To refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce.
- To freeze: Freeze the sauce and beef mixture separately from the noodles for best results. Thaw overnight in the fridge and reheat before combining.
- To meal prep: Cook noodles and sauce ahead of time and store separately. Combine portions just before serving to maintain texture
FAQ – Frequently Asked Questions
es! You can make the sauce and beef mixture a day in advance, then cook the noodles fresh before serving for the best texture.
Absolutely. Ground beef makes this recipe even faster — just brown it thoroughly before adding the other ingredients.
A dry white wine like Sauvignon Blanc or Pinot Grigio works best, adding acidity and depth without overpowering the sauce.
Yes, simply substitute gluten-free egg noodles and use a gluten-free flour blend to thicken the sauce.
Curdling happens if sour cream is added to boiling liquid. Always remove the pan from heat before stirring it in to keep the sauce silky and smooth.
Other Recipes to Try
If you enjoy this beef stroganoff recipe, give these a try and follow me on Instagram for more updates:
- Stout Braised Steak and Mushroom Pot Pies
- Homemade Hamburger Helper
- Pan Seared Flank Steak with Chimichurri
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Beef Stroganoff
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Equipment:
Ingredients:
- 1½ pounds sirloin steak
- Kosher salt, as needed
- Freshly ground pepper, as needed
- 2 tablespoons paprika
- ¼ cup vegetable oil
- 8 tablespoons unsalted butter, divided
- 8 ounces cremini (baby Bella) mushrooms, sliced
- 1 medium yellow onion, diced
- ¼ cup all-purpose flour
- 12 ounces wide egg noodles
- ½ cup dry white wine
- 2 cups beef stock
- ½ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped flat leaf parsley
Instructions:
- Slice the steak into ¼-inch (6mm) wide strips. Season them generously with salt and pepper then toss with the paprika. Heat a large Dutch oven or heavy bottomed pot over medium-high heat, add the vegetable oil and heat through.
- Add the steak and sear without moving the meat until golden brown, about 2 minutes. Flip the pieces with tongs and continue to sear on the other side, about an additional 1 to 2 minutes. Remove to a plate and return the pot to medium heat.
- Add 4 tablespoons of the butter and allow to melt then add the mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Season with salt and pepper. Add the onion and continue to cook, stirring occasionally until the onions are tender, about an additional 5 minutes.
- Bring a large pot of heavily salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 6 to 8 minutes. Drain and add the noodles to a large bowl and toss with the remaining butter to coat.
- Add the flour, stirring to coat the mushrooms and onion, cooking until lightly golden brown, about 1 minute.
- Pour in the wine to deglaze the pan, then add the beef stock. Bring to a boil until the sauce thickens, about 10 minutes. Whisk in the sour cream followed by the Worcestershire and Dijon.
- Stir in the seared beef, then ladle the stroganoff over the buttered egg noodles. Garnish with the parsley and serve immediately.
Notes:
Nutrition:
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I was looking for an easy beef stroganoff recipe on the internet and stumbled upon yours. What a treat to find such a tasty and easy recipe to follow. I can’t wait to make more of your recipes.
Thank you for giving it a try! Glad you enjoyed!
Had beef stroganoff growing up in the 1950s, so was delighted to find an updated recipe for it.