When the craving for something rich and comforting hits, I turn to a classic Beef Stroganoff Recipe. It’s a hearty dish full of tender beef, savory mushrooms, and that creamy sauce everyone loves. Perfect for a cozy weeknight dinner or when you want to impress without fuss. You'll love how it fills your kitchen with a warm, inviting aroma that promises a delicious meal ahead.
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In the Kitchen
This Beef Stroganoff Recipe feels like a warm hug after a long day, and it’s easier to make than you might think. I love how quickly it comes together with simple ingredients that pack so much flavor.
- Juicy and Tender Every Time: Browning the ground beef just right locks in moisture and flavor.
- Golden, Satisfying Finish: That creamy sauce enriched with sour cream is the star of the show.
- Simple Ingredients, Big Impact: Pantry staples like Worcestershire sauce elevate this humble dish.
- Weeknight to Weekend Ready: Perfect for a quick dinner or something special when guests drop by.
Ingredients at a Glance
Choosing the freshest ingredients helps this Beef Stroganoff Recipe shine. Whether it's mushrooms bursting with earthiness or silky sour cream, quality makes a difference you’ll notice in every comforting bite.
- Ground beef: Opt for 80/20 for flavor and juiciness.
- Onion: A medium yellow onion adds sweetness and depth.
- Mushrooms: Sliced cremini or button mushrooms bring earthiness.
- Garlic: Fresh cloves deliver the best aroma and punch.
- Beef broth: Use a low-sodium version to control saltiness.
- Worcestershire sauce: Adds umami that lifts the entire dish.
- Sour cream: Full-fat offers the creamiest, richest texture.
- Flour: Helps thicken the sauce to a perfect, silky finish.
- Butter: For sautéing ingredients and enhancing flavor.
- Salt and pepper: To season and balance the flavors just right.
- Egg noodles or rice: Classic comfort carbs that soak up every bit of sauce.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Beef Stroganoff Recipe
Step 1 — Sauté Aromatics and Brown the Beef
Start by melting butter in a large skillet over medium heat. Toss in the chopped onion and minced garlic, cooking until they turn soft and translucent — usually about 3-4 minutes. You want that sweet, fragrant base before adding the ground beef. Next, add the beef, breaking it up with your spoon, and cook until nicely browned with no pink left, around 6-8 minutes. Drain off excess fat for a cleaner sauce.
Step 2 — Cook the Mushrooms Until Tender
Once the beef is browned, stir in the sliced mushrooms. Mushrooms release moisture as they cook, so keep them moving in the pan until they soften and shrink down—this usually takes about 5 minutes. You'll notice the pan turning fragrant and the mushrooms developing a golden hue, which means you’re on the right track.
Step 3 — Thicken the Sauce with Flour and Broth
Sprinkle the flour evenly over the beef and mushroom mixture and stir well to coat everything. Let the flour cook for 1-2 minutes to get rid of that raw taste. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly. This helps the sauce thicken smoothly without clumps. Cook for a few minutes until it's nice and creamy with a golden, glossy finish.
Step 4 — Stir in Sour Cream and Season
Turn the heat to low and mix in the sour cream gently. The key is to warm it through without letting the sauce bubble—boiling can cause sour cream to curdle. Taste and adjust salt and pepper to your liking. You'll see the sauce transform into that silky, tangy classic texture that’s irresistible.
Step 5 — Serve Over Noodles or Rice
While your sauce is simmering, cook your egg noodles or rice according to the package. Drain and plate generously, then spoon the rich Stroganoff sauce on top. I like to scatter a bit of fresh parsley or a sprinkle of paprika for a pop of color and flavor. This step wraps everything up into the comforting bowl you want to dive into right away.
Things to Remember
From my experience, a few simple tricks can make your Beef Stroganoff Recipe taste like it came from a restaurant kitchen. Staying attentive during browning and thickening stages ensures a beautifully textured dish.
- Doneness Cue: Ground beef should be fully browned but still juicy, not dry or crispy.
- Temperature Trick: Keep the heat low when adding sour cream to prevent curdling.
- Make-Ahead Move: You can prep the beef and mushroom base ahead, refrigerate, then finish with sour cream before serving.
- Common Pitfall: Don’t skip draining excess fat well—it can make the sauce greasy.
Ways to Serve It
Finishing Touches
I always like adding a sprinkle of chopped fresh parsley or a dusting of smoked paprika on top of Beef Stroganoff Recipe just before serving. It brightens the plate and adds a fresh, slightly smoky note that plays beautifully with the savory sauce.
Plays Well With
This dish pairs wonderfully with buttered egg noodles or fluffy steamed rice. If you want a bit of crunch and color, a side of garlicky green beans or a simple crisp salad with vinaigrette balances out the richness perfectly.
Simple Plating Upgrades
For a special occasion, serve stroganoff in shallow bowls with extra sauce ladled generously. Add roasted cherry tomatoes for bursts of sweet, juicy contrast, or top with a dollop of sour cream and fresh herbs to elevate the look and flavor effortlessly.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftovers in airtight containers in the fridge for up to 3 days. I find that the sauce thickens overnight, so a quick stir and gentle reheat bring back that fresh-from-the-pan texture you want to enjoy again.
Freezing Tips
This Beef Stroganoff Recipe freezes well if you leave out the noodles or rice before freezing. Freeze the beef and sauce mixture in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently for best results.
Reheating Beef Stroganoff Recipe Without Drying Out
Reheat on low heat in a skillet to maintain that creamy texture, adding a splash of broth or water if it feels too thick. You can also microwave in short bursts, stirring in between. Avoid high heat, which can toughen the beef and cause the sauce to separate.
Frequently Asked Questions
Absolutely! While this recipe uses ground beef for ease and quick cooking, tender strips of sirloin or ribeye can be used for a more traditional touch. Just adjust cooking times to avoid overcooking.
Sour cream is key for the classic tangy creaminess. You can substitute with crème fraîche or Greek yogurt, but add them at low heat to prevent curdling and maintain smooth sauce.
Keep the heat low when stirring in sour cream and avoid boiling afterward. Incorporate sour cream gradually and stir gently for a perfectly creamy sauce.
Yes! Use a gluten-free flour or cornstarch as a thickener and ensure Worcestershire sauce is gluten-free. Serve with gluten-free noodles or rice for a comfy gluten-free meal.
Final Thoughts
This Beef Stroganoff Recipe is a wonderful mix of simplicity and richness that always feels like home. Whether you’re new to cooking or want a reliable crowd-pleaser, this dish delivers every time. I hope it becomes one of your favorite go-to comfort meals as it is for me!
PrintFull Printable Recipe
Beef Stroganoff Recipe
Classic Beef Stroganoff is a hearty and comforting dish featuring ground beef and mushrooms in a creamy sour cream sauce, served over egg noodles or rice. This quick skillet meal combines tender beef, sautéed onions, and garlic with a rich, velvety sauce perfect for a satisfying dinner.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- Egg noodles or rice, for serving
Instructions
- Prepare aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic; sauté until the onions become translucent, about 3-5 minutes.
- Cook beef: Add the ground beef to the skillet and cook until browned and no longer pink, breaking it up with a spoon. Drain any excess fat to keep the dish from being greasy.
- Add mushrooms: Stir in the sliced mushrooms and cook until they soften, about 5 minutes.
- Make roux base: Sprinkle the flour over the beef and mushroom mixture, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste and help thicken the sauce later.
- Add liquids: Gradually pour in the beef broth and Worcestershire sauce while stirring constantly. Continue cooking until the mixture thickens to a gravy-like consistency, about 3-4 minutes.
- Finish sauce: Reduce the heat to low and stir in the sour cream, ensuring it heats through without boiling to prevent curdling. Season the stroganoff with salt and pepper to taste.
- Serve: Spoon the creamy beef stroganoff over cooked egg noodles or rice and serve immediately.
Notes
- For a richer flavor, use a mix of cremini and white mushrooms.
- To make this dish gluten free, substitute all-purpose flour with cornstarch or gluten-free flour blend.
- Be careful not to boil after adding sour cream to avoid curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serving over egg noodles is traditional, but rice or mashed potatoes work well too.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
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