Free recipe Russian

Beef Stroganoff

Name: Beef Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 1/2 lb beef sirloin, sliced into thin strips against the grain; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 2 tbsp vegetable oil, divided; 3 tbsp unsalted butter, divided; 1 large yellow onion, thinly sliced; 12 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 1 1/2 cups low-sodium beef broth; 1 tbsp dijon mustard; 1 tbsp worcestershire sauce; 3/4 cup sour cream, at room temperature; 12 oz wide egg noodles; 2 tbsp fresh dill, chopped, or parsley

Tender strips of seared sirloin and browned mushrooms in a silky sour cream and mustard sauce, spooned over buttery egg noodles.

By Priya Hollis, Head of Shop & Product Published June 9, 2025

Jump to recipe

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Level: Medium

Beef Stroganoff is comfort food with a little polish, and it comes together in about half an hour. The key is searing the beef quickly in batches over high heat so it browns rather than steams, then pulling it out while the sauce builds.

Mushrooms and onions cook down in the same pan, picking up all the flavorful browned bits. A spoonful of dijon and a splash of worcestershire give the sauce depth, and the sour cream goes in last, off the heat, so it stays smooth and tangy instead of breaking.

Spoon it over wide egg noodles with plenty of fresh dill or parsley. Mashed potatoes or rice work just as well if that is what you have on hand.

Ready in under an hour
Silky sour cream sauce
Weeknight comfort classic

Directions

Bring a large pot of salted water to a boil for the noodles.
Pat the beef strips dry and season with the salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat until shimmering. Add half the beef in a single layer and sear without moving for 1 minute, then flip and cook 30 seconds more. Transfer to a plate and repeat with the remaining oil and beef.
Reduce the heat to medium and melt 2 tbsp butter in the skillet. Add the onion and cook until softened, about 5 minutes.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden, 8 to 10 minutes. Stir in the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste.
Slowly whisk in the broth, scraping up the browned bits, then stir in the mustard and worcestershire sauce. Simmer until thickened, about 4 minutes.
Meanwhile, cook the egg noodles according to the package directions, drain, and toss with the remaining 1 tbsp butter.
Return the beef and any juices to the skillet and simmer for 1 minute just to warm through.
Take the skillet off the heat and stir in the sour cream until smooth. Season with salt and pepper.
Spoon the stroganoff over the noodles and scatter with dill.

Test-kitchen tips

Leftovers keep for 3 days in the refrigerator. Reheat gently over low heat with a splash of broth, since boiling can make the sour cream separate.
Freeze the sirloin for 20 to 30 minutes before slicing; it firms up and is much easier to cut into thin, even strips.
Beef tenderloin tips make an especially tender stroganoff, and a splash of brandy added with the broth gives the sauce a classic restaurant flavor.