Creamy Beef Stroganoff Recipe

If you are craving a dish that brings together hearty, tender beef with a luxuriously smooth sauce, you are going to love this Creamy Beef Stroganoff Recipe. Packed with savory mushrooms, caramelized onions, and a tangy sour cream base, this comforting dish is a wonderful harmony of flavors and textures that feels just like a warm hug on a plate. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is a surefire winner that turns simple ingredients into an unforgettable experience.

Ingredients You’ll Need

Gathering the right ingredients for this recipe is refreshingly straightforward, but each one plays a crucial role in building the deep, rich flavor and creamy texture that defines a great Beef Stroganoff.

• Top sirloin or ribeye beef: Choose tender cuts sliced thinly to ensure every bite is juicy and easy to enjoy.
• All-purpose flour: Used to coat the beef and thicken the sauce for that velvety consistency.
• Hot paprika: Adds a gentle smoky warmth and vibrant color to the dish.
• Kosher salt: Essential for seasoning and enhancing every ingredient’s natural flavors.
• Baby bella mushrooms: Brings earthiness and a meaty texture when browned perfectly.
• Yellow onion: Adds sweetness as it softens and gently caramelizes.
• Garlic: A flavor booster that adds subtle pungency and depth.
• Neutral oil: Ideal for searing beef without overpowering the other tastes.
• Unsalted butter: Provides richness and helps create a luscious sauce base.
• Dry white wine: De-glazes the pan, lifting all those yummy browned bits to infuse the sauce.
• Low-sodium beef or chicken broth: Adds savory depth and moisture to the sauce.
• Sour cream: The key to that signature creamy tang and smooth finish.
• Dijon mustard: Gives a subtle kick and complex flavor layer.
• Worcestershire sauce: Enhances umami and ties the flavors together beautifully.
• Freshly ground black pepper: For balanced seasoning and a touch of spice.
• Fresh parsley or chives: Optional, but highly recommended for a pop of freshness and color.
• Cooked egg noodles, polenta, or mashed potatoes: Perfect vehicles to soak up the creamy sauce.

How to Make Creamy Beef Stroganoff Recipe

Step 1: Prepare Your Ingredients

Start by trimming and quartering those mushrooms so they cook evenly and develop a deep, caramelized flavor. Thinly slice the onion to ensure it melts into softness, and finely chop the garlic to release its aromatic charm throughout the dish.

Step 2: Slice and Season the Beef

Cut your beef across the grain into tender, bite-sized pieces. Toss them in a mixture of flour, hot paprika, and kosher salt inside a sealed bag, giving it a good shake. This coating not only seasons the meat but also creates a delicate crust when seared and helps thicken the sauce later.

Step 3: Sear the Beef

Heat a splash of neutral oil in a skillet until it’s shimmering. Working in batches to avoid crowding, sear the beef quickly to get a beautiful brown crust on the outside while keeping the inside nice and rare. This step locks in juices and builds flavorful browned bits for the sauce. Set the beef aside and sprinkle it with any leftover flour blend from the bag.

Step 4: Sauté Onions and Mushrooms

Lower the heat slightly and melt some butter. Toss in the onions and cook until translucent and tender, then add your mushrooms with a pinch of salt. Let them cook, stirring often, until they are golden brown and richly flavored, which could take a good 10 to 15 minutes. This step transforms simple veggies into the heart of the sauce’s savory goodness.

Step 5: Build the Sauce Base with Garlic

Stir in garlic, the remaining flour, and a little more butter. Let everything mingle in the heat until fragrant, about half a minute. Then pour in the dry white wine and use a wooden spoon to scrape up those delicious browned bits stuck to the pan. Allow the wine to reduce by half — this concentrates its flavor beautifully.

Step 6: Add Broth and Simmer

Pour in the broth and bring everything to a gentle simmer. Let the liquid reduce by half, which thickens the base and intensifies the flavors, creating the perfect stage for the creamy components.

Step 7: Incorporate Sour Cream and Seasonings

Turn the heat down to medium-low and stir in sour cream, Dijon mustard, and Worcestershire sauce until the sauce is silky and harmonious. Return the beef and any juices to the pan and let it warm through, cooking just until the beef reaches a lovely medium-rare tenderness, about 3 minutes. This gentle finish ensures maximum succulence.

Step 8: Final Seasoning and Serve

Remove the skillet from heat, taste, and adjust salt and pepper as needed. Sprinkle freshly chopped parsley or chives over the top for a fresh, colorful finishing touch. Serve your luscious Beef Stroganoff over buttery egg noodles, polenta, or creamy mashed potatoes for a meal that feels indulgent yet comforting.

How to Serve Creamy Beef Stroganoff Recipe

Garnishes

Fresh herbs like parsley or chives add not only a burst of color but also a subtle herbal brightness that balances the richness of the sauce perfectly. A light sprinkle right before serving elevates both the presentation and the flavor.

Side Dishes

The classic pairing is egg noodles, which soak up every drop of the creamy sauce beautifully, but don’t stop there — creamy mashed potatoes or soft, buttery polenta make equally dreamy companions. For a lighter touch, try a crisp green salad or steamed green beans to contrast the richness.

Creative Ways to Present

For a crowd-pleasing presentation, arrange the stroganoff over a bed of noodles in wide, shallow bowls and garnish generously with herbs and maybe a dollop of sour cream. You can also serve it in individual ramekins or on a platter with polenta rounds for an elegant twist. No matter how you plate it, expect smiles all around!

Make Ahead and Storage

Storing Leftovers

This Creamy Beef Stroganoff Recipe keeps wonderfully in the refrigerator for up to 3 days when stored in an airtight container. The flavors continue to meld, making the leftovers taste even more complex. Just be sure to cool it completely before sealing to maintain freshness.

Freezing

If you want to stash some for a later time, freeze the stroganoff in a freezer-safe container for up to 2 months. Keep in mind that cream-based sauces can sometimes separate after thawing, so it’s best to reheat gently and stir well to bring back the creamy texture.

Reheating

Reheat on low heat in a skillet or saucepan, adding a splash of broth or water if needed to loosen the sauce. Stir occasionally to prevent sticking and to revive the rich creaminess that makes this dish so special. Avoid microwaving without stirring to preserve the textures.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While top sirloin or ribeye are ideal for tenderness, you can also use tenderloin or flank steak. Just be mindful to slice thinly across the grain and cook quickly to avoid toughness.

Is sour cream the only dairy option for the creamy sauce?

Sour cream is traditional and offers the best tang and texture, but you can substitute with crème fraîche or Greek yogurt if desired. Just add it off the heat to prevent curdling.

Can I make this dish vegetarian?

Yes! Swap the beef for hearty mushrooms or a plant-based beef substitute and use vegetable broth instead of beef broth. The sauce’s depth will still shine through beautifully.

What kind of wine works best in the sauce?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay complement the sauce nicely, adding brightness without overpowering the dish.

How do I prevent the sour cream from curdling?

To keep the sauce smooth, lower the heat before stirring in the sour cream and avoid boiling the sauce afterward. Gentle stirring and low temperature are key.

Final Thoughts

This Creamy Beef Stroganoff Recipe is one of those treasured dishes that feels both indulgent and comforting at the same time. It’s approachable enough for a cozy weeknight but impressive enough to share with loved ones. I truly hope you give it a try and discover just how effortlessly this classic comes together to brighten your dinner table with every creamy, savory bite.

Creamy Beef Stroganoff Recipe

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3.9 from 65 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Creamy Beef Stroganoff recipe features tender slices of beef seared to perfection and simmered in a rich, flavorful sauce made with mushrooms, onions, sour cream, and Dijon mustard. Served over egg noodles, polenta, or mashed potatoes, it’s a comforting and elegant dish perfect for dinner.

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Ingredients

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Beef

• 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks, sliced into 1/2-inch pieces
• 3 tablespoons all-purpose flour, divided
• 3/4 teaspoon hot paprika
• 1 teaspoon kosher salt, plus more as needed

Vegetables and Aromatics

• 12 ounces baby bella, cremini, or button mushrooms, trimmed and quartered (cut into eighths if large)
• 1 large yellow onion, halved and thinly sliced (about 1 1/2 cups)
• 2 cloves garlic, finely chopped

Cooking Fats and Liquids

• 1 tablespoon neutral oil, such as canola or grapeseed
• 3 tablespoons unsalted butter, divided
• 1/4 cup dry white wine
• 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)

Finishing Ingredients

• 2/3 cup sour cream
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
• Freshly ground black pepper, to taste
• 2 tablespoons finely chopped fresh parsley leaves or chives (optional)

To Serve

• Cooked egg noodles, polenta, or mashed potatoes

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Instructions

1. Prepare Ingredients: Trim and quarter mushrooms (or cut into eighths if large), halve and thinly slice the onion, and finely chop the garlic to have all fresh aromatics ready.
2. Slice and Season Beef: Cut the beef against the grain into 1/2-inch-thick slices, then into 1-inch pieces if long. Place in a plastic bag, lightly tenderize with a meat pounder or rolling pin. Add 2 tablespoons of flour, hot paprika, and kosher salt, seal and shake to coat beef evenly.
3. Sear Beef: Heat 1 tablespoon of neutral oil in a large skillet over high heat until shimmering. In batches, sear beef slices in a single layer for 30-60 seconds per side, browning outside but rare inside. Remove and transfer to plate, sprinkle with remaining flour mixture from the bag.
4. Sauté Onions and Mushrooms: Reduce heat to medium-high, add 1 tablespoon butter. Once melted, add onions and cook about 4 minutes until translucent. Add mushrooms with a pinch of salt, cook stirring frequently for 10-15 minutes until deeply browned.
5. Add Garlic and Build Sauce Base: Stir in chopped garlic, remaining 1 tablespoon of flour, and 2 tablespoons butter. Cook 30 seconds until fragrant. Pour in white wine and scrape browned bits from pan. Cook until wine reduces by half.
6. Add Broth and Simmer: Add low-sodium beef or chicken broth, bring to simmer, and cook until liquid reduces by half, about 5 minutes.
7. Incorporate Sour Cream and Seasonings: Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until fully combined. Return beef and juices to pan, cook stirring occasionally until beef reaches medium-rare, about 3 minutes.
8. Final Seasoning and Serve: Remove skillet from heat, taste and adjust salt and black pepper. Garnish with fresh parsley or chives if desired. Serve stroganoff over cooked egg noodles, polenta, or mashed potatoes.

Notes

• Use a tender cut of beef like top sirloin or ribeye for the best texture.
• Do not overcook the beef during searing; keep it rare as it will cook more in the sauce.
• Use low-sodium broth to control the saltiness.
• For a richer flavor, dry white wine can be substituted with a splash of brandy or sherry.
• Fresh herbs like parsley or chives add a bright finish but are optional.
• Serve immediately for the best texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian