Creamy Beef Stroganoff Recipe

If you’re craving comfort food with rich, velvety sauce and tender beef, you’re going to flip for this Creamy Beef Stroganoff Recipe. It’s the kind of dish that wraps you in a warm hug and leaves your taste buds singing every time. Trust me, once you make this, you’ll want it on repeat for weeknights or special dinners alike. So let’s dive in—because creamy, luscious stroganoff is just a few simple steps away!

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Ingredients You’ll Need

Each ingredient in this Creamy Beef Stroganoff Recipe plays a key part in creating that classic taste and texture. From the meaty sirloin to the earthy mushrooms and the tangy hit from sour cream, these flavors come together beautifully. When shopping, look for fresh mushrooms and good quality beef for the best results.

• Sirloin steak: I prefer sirloin because it’s tender but still budget-friendly; ribeye works too if you want a bit more richness.
• All-purpose flour: Helps to thicken the sauce—make sure to toss the beef well but shake off excess to avoid clumps.
• Seasoned salt & black pepper: Simple seasoning that enhances the beef’s natural flavor.
• Olive oil: For browning the beef—go for extra virgin if you want a subtle fruity note.
• Salted butter: Adds richness and helps soften the onions and mushrooms perfectly.
• Onion: Diced finely so it melts into the sauce and brings sweetness.
• Mushrooms (white or cremini): I like cremini for their earthiness but white mushrooms keep the sauce lighter in color.
• Garlic: Just a clove minced to bring aroma without overpowering.
• Beef broth: This forms the base of the sauce—homemade or low-sodium store-bought both work.
• Worcestershire sauce: This is one of my favorite little secrets—it adds a deep, tangy umami boost.
• Dijon mustard: Gives a subtle sharpness that balances the creaminess.
• Dried thyme leaves: Adds just the right herby lift and warmth.
• Sour cream: The secret to that signature creamy texture—don’t swap it out or your stroganoff won’t be the same.
• Egg noodles (or mashed potatoes): Classic stroganoff goes with egg noodles, but mashed potatoes make a cozy alternative.

Variations

I’ve played around with this Creamy Beef Stroganoff Recipe a bit over the years, and what’s great is how flexible it is. You can tweak it to fit your mood or diet without losing that comforting core.

• Using ground beef: When I was short on time, swapping in ground beef still made a delicious stroganoff, just cook it until nicely browned before continuing.
• Substituting Greek yogurt for sour cream: For a lighter version, I sometimes swap in Greek yogurt at the end—it changes the tang but keeps the creaminess.
• Adding smoked paprika or fresh herbs: I’ve added a pinch of smoked paprika for a subtle smoky note or fresh parsley on top for brightness.
• Changing noodles to rice or potatoes: In colder months, I love serving this over fluffy mashed potatoes instead of noodles for extra comfort.

How to Make Creamy Beef Stroganoff Recipe

Step 1: Prepare and Season the Beef

Start by patting your sirloin dry with a paper towel—this little step is a game-changer for getting a beautiful sear. Then, slice the steak into half-inch thick strips or inch-sized cubes. Toss the beef with seasoned salt, black pepper, and a tablespoon of flour. I always recommend shaking off excess flour so you don’t end up with clumpy sauce later. This coating helps the beef brown nicely and begins thickening the sauce too.

Step 2: Brown the Beef

Heat olive oil over medium-high heat in a large skillet or Dutch oven. Brown the beef in small batches—this is so key! If you overcrowd the pan, the steak steams instead of browns, and you lose that rich flavor. Give each piece about a minute per side until it’s just lightly browned. Don’t worry about cooking it all the way through here; it’ll finish cooking in the sauce. Set the browned beef aside on a plate once done.

Step 3: Sauté Onions, Mushrooms, and Garlic

Lower the heat to medium, then add butter to the same pan. Toss in diced onions and cook until they soften and turn translucent, roughly 4-5 minutes. Next, add sliced mushrooms and garlic, cooking another 4 minutes until everything is tender and fragrant. This combo forms the flavorful base of your sauce, so take your time here—it smells incredible!

Step 4: Create the Sauce Base

Sprinkle in the remaining two tablespoons of flour over the mushroom mixture and cook for about a minute to toast the flour—this step helps prevent a raw flour taste. Then stir in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring this to a boil, stirring occasionally, then reduce to a simmer. Let it cook uncovered for about 5 minutes until it thickens slightly. The kitchen will be smelling like pure comfort now!

Step 5: Finish Cooking the Beef in the Sauce

Return the browned beef—and any juices on the plate—to the skillet. Let everything cook together for 2 more minutes so the beef warms through and the flavors meld perfectly. At this point, you can taste and decide if it needs a pinch more salt or pepper.

Step 6: Stir in Sour Cream and Serve

Remove the pan from heat and stir in sour cream gently—this adds that signature creamy texture. I always do this off the heat to prevent the sour cream from curdling. Serve your dreamy stroganoff over buttered egg noodles or mashed potatoes and watch how everyone dives in.

How to Serve Creamy Beef Stroganoff Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley—its bright green color adds a pop and a fresh flavor contrast to the creamy sauce. Sometimes I add a pinch of smoked paprika or a few thin slices of green onion for a little extra flair, especially if I’m serving guests.

Side Dishes

Of course, egg noodles are a classic and perfect for soaking up every last bit of sauce. But mashed potatoes are a winner too, especially in cooler weather when you want something cozy. For veggies, I often serve it with roasted asparagus or steamed green beans for a simple balance.

Creative Ways to Present

For special occasions, I’ve plated this stroganoff in rustic individual cast-iron skillets that keep it warm and look so charming. And if you’re feeling fancy, a swirl of sour cream on top with a dusting of paprika makes it restaurant-worthy. Pairing with a glass of full-bodied red wine takes it next level!

Make Ahead and Storage

Storing Leftovers

I always cool leftover stroganoff completely before storing it in an airtight container in the fridge. It keeps well for up to 3 days, making it a fantastic meal prep option. Just stir it gently before reheating to recombine the sauce.

Freezing

I’ve frozen stroganoff successfully by portioning it into freezer-safe containers. Just be aware that the texture of the sour cream may change slightly after thawing, so I usually stir in a bit of fresh sour cream on reheating to revive the creaminess.

Reheating

Reheat leftovers gently over low heat on the stove with a splash of beef broth or water to loosen the sauce, stirring occasionally. Avoid microwaving at high heat to prevent the sauce from separating—slow and steady wins the race here.

FAQs

Final Thoughts

This Creamy Beef Stroganoff Recipe holds a special place in my kitchen because it’s both incredibly comforting and surprisingly simple to pull off. I remember the first time I made it for my family—they went absolutely crazy over it! It’s perfect for when you want to impress without spending hours in the kitchen. Give it a try, and I bet it’ll become a favorite in your home too.

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