Beef Stroganoff

Rich, creamy, and deeply comforting, Beef Stroganoff is the kind of dish that instantly warms the soul. This classic recipe brings together tender steak, buttery noodles, and a luxurious mushroom-shallot sauce that tastes like it simmered all day—yet comes together quickly. Whether you’re craving a reliable weeknight dinner or something special to impress your guests, this Beef Stroganoff delivers bold flavor, silky texture, and pure satisfaction in every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick but elevated: Ready in under an hour, yet tastes like a restaurant-style stroganoff.
• Simple ingredients: Uses everyday pantry staples—no fancy techniques required.
• Ultra-creamy sauce: A perfectly balanced blend of sour cream, beef drippings, wine, and aromatics.
• Tender, flavorful beef: Skirt steak cooks fast and stays juicy with a simple flour dredge.
• Comfort in a bowl: Cozy, hearty, and perfect for family dinners or entertaining guests.

What sets this version apart is the layered sauce: caramelized shallots, golden mushrooms, and a brick-red paste base that builds irresistible depth. It’s the kind of dish that feels nostalgic yet refined—comfort food done right.

Ingredients Needed

For the Noodles

• 8 oz extra-wide egg noodles
• 2 Tbsp unsalted butter (to coat the noodles after cooking)

For the Beef

• 1 lb skirt steak
• 2 tsp kosher salt (plus more to taste)
• 3 Tbsp all-purpose flour (for dredging)
• 3 Tbsp neutral oil (such as canola or vegetable)

For the Mushrooms & Aromatics

• 8 oz baby bella mushrooms, sliced
• 1 Tbsp unsalted butter
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped

For the Sauce

• 1 Tbsp Dijon mustard
• 1 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 Tbsp all-purpose flour
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream (room temperature to prevent curdling)

For Serving

• Fresh chopped parsley

How to Make Beef Stroganoff

Step 1 — Cook the noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, stirring occasionally. Drain well, then transfer to a bowl. Toss with 2 Tbsp butter so they stay glossy and don’t stick together.

Step 2 — Sear the beef

Slice the skirt steak with the grain into 2-inch pieces. Combine the salt and 3 Tbsp flour in a small bowl. Heat the neutral oil in a large skillet over medium-high until shimmering. Dip an edge of the meat into the oil—if it sizzles loudly, the pan is ready. Dredge the beef lightly in the flour mixture, shake off excess, and sear for about 1 minute per side until deeply golden. Transfer to a cutting board to rest.

Step 3 — Brown the mushrooms

In the same skillet, add the mushrooms, 1 Tbsp butter, and 1/4 cup water. Cook over medium-high, scraping up any browned bits. Once the liquid evaporates, the mushrooms will begin to brown—keep cooking until golden and caramelized, about 8–10 minutes. Season with salt and transfer to a separate plate.

Step 4 — Caramelize the shallots

Lower the heat to low. Add the sliced shallots, 3 Tbsp water, and the remaining 2 Tbsp butter. Cook slowly, stirring occasionally, until soft, jammy, and lightly caramelized—around 10–15 minutes. This step builds the aromatic base of the sauce.

Step 5 — Build the sauce

Add the garlic and cook for 1 minute until fragrant. Raise heat to medium-high and stir in the Dijon mustard, tomato paste, and Worcestershire sauce. Cook until the mixture darkens to a brick-red color, about 1 minute. Sprinkle in the final 1 Tbsp flour and toast it for another minute.
Pour in the beef stock and red wine, scraping the pan. Bring to a boil and simmer for 5 minutes until slightly reduced. Remove 1/2 cup of the sauce to a small bowl and whisk it with the sour cream—this prevents curdling when combined later.

Step 6 — Finish the dish

Slice the rested beef against the grain into thin 1/2-inch strips. Return the sliced meat and the cooked mushrooms to the skillet. Add the sour cream mixture and cooked noodles. Toss constantly for about 3 minutes, or until everything is evenly coated and the sauce thickens to a silky consistency. Taste and season with more salt if needed.

Step 7 — Serve

Spoon the stroganoff into bowls and finish with a sprinkle of fresh parsley.

Serving and Storage Tips

Serving:

• Garnish with extra parsley or a dash of black pepper.
• Pairs beautifully with crusty bread, buttered peas, or a crisp green salad.

Storage:

• Refrigerate in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
• Not ideal for freezing—the dairy sauce can separate.

Helpful Notes

• Want extra richness? Swap half the sour cream with crème fraîche.
• Use full-bodied wine like Cabernet or Merlot for deeper flavor.
• If your sauce gets too thick, thin it with warm stock.
• Avoid boiling after adding sour cream—gentle heat keeps the sauce velvety.

Conclusion

This Beef Stroganoff delivers everything you want in a comfort meal: tender beef, a creamy mushroom-shallot sauce, and soft buttery noodles that soak up every drop. It’s simple enough for weeknights yet impressive enough for guests, and every bite feels like a warm hug.
If you give this recipe a try, don’t forget to leave a comment and a star rating—your feedback helps others discover it!
Share your creations on Pinterest or Facebook, and tell us: Did you try any variations? Add extra veggies or use a different cut of beef? Let us know below!

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes! Flank steak, sirloin, or tenderloin strips work beautifully and stay tender with quick cooking.

How do I make this gluten-free?

Use gluten-free noodles and replace the all-purpose flour with a gluten-free flour blend or cornstarch.

Why did my sauce split?

This usually happens if sour cream is added over high heat. Always mix it with a bit of warm sauce first, then add over low heat.

Can I omit the wine?

Yes. Replace it with extra beef stock or a splash of balsamic vinegar for depth.

Is this recipe freezer-friendly?

It’s best enjoyed fresh. Freezing can cause the creamy sauce to separate.

How thick should the sauce be?

It should coat the back of a spoon—silky, not overly thick. Add stock if it becomes too dense.