Creamy Beef Stroganoff Recipe

If you’re looking for a comforting, crowd-pleasing dinner that feels like a warm hug on a plate, then this Creamy Beef Stroganoff Recipe is exactly what you need. I absolutely love how this dish brings tender, juicy beef together with a rich, velvety sauce loaded with mushrooms and just the right tang from sour cream — it’s quick enough for weeknights but special enough to impress guests. Stick with me, and I’ll share all my best tips so you nail this classic every time!

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Ingredients You’ll Need

These ingredients come together to create a harmonious mix of savory, creamy, and slightly tangy flavors. I always recommend choosing good-quality steak and fresh mushrooms for the best results, and keep your beef broth rich but not too salty.

• Sirloin steak (or ribeye): I like sirloin for its lean tenderness, but ribeye adds extra richness if you prefer.
• All-purpose flour: Used to lightly coat the beef and thicken the sauce — don’t skip this step!
• Seasoned salt: Adds depth without overpowering the other flavors.
• Black pepper: Freshly ground for the best aroma and bite.
• Olive oil: For browning the steak with a nice, clean flavor.
• Salted butter: Adds richness to the mushroom and onion mix.
• Onion: Diced small to dissolve into the sauce and build flavor.
• Mushrooms (white or cremini): I love cremini for their earthy taste, but white work just as well.
• Garlic: Minced fresh to brighten the sauce.
• Beef broth: Use low sodium if you want better control over saltiness.
• Worcestershire sauce: Adds a subtle umami kick.
• Dijon mustard: Gives the sauce a nice tang and balances richness.
• Dried thyme leaves: Just a hint for an herbaceous note that complements beef beautifully.
• Sour cream: The creamy finish that makes this stroganoff so luscious and smooth.
• Egg noodles (or pasta, or mashed potatoes): Classic to serve underneath, but mashed potatoes are a yummy alternative.

Variations

I love how flexible this Creamy Beef Stroganoff Recipe is, so I encourage you to make it your own. Whether you need to tweak it for dietary needs or just want to shake things up, there’s room to experiment.

• Use Greek Yogurt Instead of Sour Cream: I discovered this trick to cut calories while keeping creaminess — just add it at the end off heat to avoid curdling.
• Swap Mushrooms for Mixed Wild Mushrooms: For a deeper flavor, I like using chanterelles or shiitake when they’re in season.
• Make it Gluten-Free: You can use gluten-free flour and serve over gluten-free noodles or mashed potatoes — still just as comforting.
• Add a Splash of White Wine: I sometimes deglaze the pan with a bit of dry white wine before adding broth for a subtle acidity that lifts the flavors.

How to Make Creamy Beef Stroganoff Recipe

Step 1: Prep and Brown the Beef

Start by patting your steak dry with paper towels — this is crucial because moisture on the meat stops it from browning properly. Cut your steak into half-inch strips or 1-inch cubes, whichever you prefer. Season with seasoned salt and black pepper, then toss with a tablespoon of flour, shaking off any extra. Heat olive oil in a large skillet over medium-high heat and brown the beef in small batches for about 1 minute per side until you see a nice crust forming. Don’t crowd the pan! Transfer browned beef to a plate and set aside. I learned the hard way that overcrowding steams the meat instead of searing it.

Step 2: Cook the Aromatics and Mushrooms

Reduce the heat to medium, add butter and diced onion to the pan, and cook until the onion softens and gets translucent, about 4-5 minutes. Then add your sliced mushrooms and minced garlic, cooking until mushrooms release their juices and soften, about 4 minutes more. Stir often here to develop flavor without burning.

Step 3: Build the Sauce

Sprinkle the remaining 2 tablespoons of flour over your mushroom mixture. Stir and cook for one minute to get rid of the raw flour taste — this also helps thicken the sauce. Then pour in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring everything to a boil, then reduce to a simmer uncovered for about 5 minutes. This lets your sauce thicken and the flavors meld beautifully.

Step 4: Return Beef to Simmer and Finish with Sour Cream

Add the browned beef back to the pan along with any juicy bits on the plate. Let it cook for 2 minutes until heated through — quick so the beef stays tender! Remove from heat and gently stir in the sour cream. At this point, taste and adjust salt and pepper as needed. If you add sour cream while the sauce’s too hot, it can split, so that’s why you want to take the pan off the heat first.

Step 5: Serve It Up!

Serve your creamy beef stroganoff over cooked egg noodles, or if you’re like me when I want a change, creamy mashed potatoes make a dreamy base. Garnish with fresh parsley for a pop of color and freshness.

How to Serve Creamy Beef Stroganoff Recipe

Garnishes

I usually sprinkle chopped fresh parsley on top — it adds a lovely fresh brightness and color contrast. Sometimes I add a little extra black pepper or a small drizzle of sour cream for presentation if I’m serving guests.

Side Dishes

This dish stands beautifully on its own over egg noodles, but if you want, you can boost it with simple sides like steamed green beans or a crisp garden salad. Roasted vegetables like asparagus or carrots also provide a nice textural balance.

Creative Ways to Present

For a special occasion, I like serving this stroganoff in mini cast-iron skillets right at the table — it feels cozy and elevated. You could also pile it high on buttered toast points as an appetizer twist, or plate it with spiralized zucchini noodles for a lighter but elegant take.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers to an airtight container and refrigerate within two hours after cooking. It keeps well for 3-4 days, and the flavors actually deepen overnight, making it a perfect next-day dinner.

Freezing

In my experience, you can freeze this stroganoff if you omit the sour cream before freezing. Freeze the beef and sauce separately or together without sour cream, and add fresh sour cream when reheating for best texture.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking. If the sauce is too thick when reheated, add a splash of beef broth or water to loosen it. Add sour cream last if you froze it without it.

FAQs

Final Thoughts

When I first tried this Creamy Beef Stroganoff Recipe, I was surprised at how incredibly comforting and foolproof it was. It’s one of those meals that feels fancy but comes together quickly, which means you get to enjoy more time around the table and less time stressing in the kitchen. Whether it’s a busy weeknight or a cozy weekend dinner, I promise you’ll love this recipe as much as my family does. Give it a go — your taste buds will thank you!

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