Beef Stroganoff Recipe – Rich Creamy 50-Minute Comfort

Beef Stroganoff is a pan dish built on three things: seared beef, browned mushrooms, and a gravy that clings to both. Weigh everything first. The cooking moves fast once the pan is hot.

The order matters. Sear the beef in batches at 450F (230C) so it browns rather than steams. Brown the mushrooms until their liquid is gone. Build the gravy, then return the meat at the end.

Sour cream goes in off the heat. Boiling it after it is added will split the sauce. Watch the surface, not the clock.

About the Ingredients

680 g (1 1/2 lb) beef sirloin, cut into 2.5 cm (1 inch) chunks

Sirloin balances tenderness and price. Ribeye works as a richer substitute; trim its hard fat first.

2 tbsp (30 ml) vegetable oil, divided

High smoke point matters here. Use canola or grapeseed instead of olive oil for the sear.

1 medium onion (150 g), finely diced

Yellow onion gives the sweetest base. A red onion is sharper; use it if you want more bite.

300 g (10 oz) cremini mushrooms, sliced 5 mm (1/4 inch) thick

Cremini holds shape better than white buttons. Portobello caps are a good substitute; scrape out the gills.

2 tbsp (28 g) unsalted butter

Butter browns the flour and adds flavor. Salted butter works; cut the added salt in half.

2 tbsp (16 g) all-purpose flour

Flour thickens the gravy. For gluten-free, swap in 1 tbsp (8 g) cornstarch mixed with cold water at the end.

480 ml (2 cups) beef broth, low sodium

Low-sodium broth lets you control the salt. Homemade stock is better; reduce it to 360 ml (1 1/2 cups) if it is rich.

1 tbsp (15 g) Dijon mustard

Mustard sharpens the gravy. Whole-grain mustard is a coarser substitute and adds texture.

180 g (3/4 cup) sour cream, full fat

Full-fat sour cream resists splitting. Greek yogurt is a lighter substitute; add it off the heat.

1 tsp (3 g) kosher salt, plus more to taste

Kosher salt seasons evenly. If using fine table salt, start with 3/4 tsp and adjust.

1/2 tsp (1 g) freshly ground black pepper

Fresh grind is sharper than pre-ground. White pepper is a milder substitute.

300 g (10 oz) dried egg noodles

Egg noodles are the classic pairing. Wide pappardelle or mashed potatoes work as substitutes.

Tips & Tricks

Pat the beef dry

moisture on the surface steams the meat instead of browning it, so dry the chunks with paper towels before they hit the pan.

Brown in batches

crowding the pan drops the temperature and turns the sear gray, so cook the beef in two batches and give each room.

Add sour cream off the heat

boiling after the cream goes in will split the sauce, so stir it in with the burner off and never let it come back to a boil.

Cook the mushrooms until the pan is dry

their liquid must evaporate before they brown, so wait for the sizzle to change pitch before adding butter.

Step-by-Step Instructions

1. Dry and season the beef

Pat 680 g (1 1/2 lb) beef chunks dry with paper towels and season with 1 tsp (3 g) salt and 1/2 tsp (1 g) pepper. (Dry surface browns; wet surface steams.) The meat should look matte, not glossy.

2. Sear the beef

Heat 1 tbsp (15 ml) oil in a wide skillet over high heat to 450F (230C). Sear the beef in two batches, 2 minutes per side, until deeply browned. (High heat builds crust; batches keep the pan hot.) The chunks should release easily from the pan.

3. Soften the onion

Lower the heat to 350F (175C) and add the diced onion to the same pan. Cook 4 minutes, stirring, until translucent and soft at the edges.

4. Brown the mushrooms

Add 300 g (10 oz) sliced mushrooms and cook 6 minutes without stirring for the first 3. (Undisturbed contact browns them.) The pan should be dry and the mushrooms golden brown.

5. Build the roux

Push the vegetables aside and melt 2 tbsp (28 g) butter in the center. Stir in 2 tbsp (16 g) flour and cook 1 minute until it smells nutty and turns pale tan.

6. Add broth and thicken

Pour in 480 ml (2 cups) beef broth while scraping the pan bottom, then stir in 1 tbsp (15 g) Dijon mustard. Simmer at 400F (205C) for 5 minutes until the gravy coats a spoon.

7. Finish with sour cream

Turn off the heat and stir in 180 g (3/4 cup) sour cream until the gravy is uniform. Return the beef and its juices. The sauce should look glossy, not grainy.

8. Cook the noodles

Boil 300 g (10 oz) egg noodles in salted water at 212F (100C) for 7 minutes until tender with a slight bite. Drain and toss with a little butter.

9. Serve

Spoon the stroganoff over the noodles and top with chopped parsley. Taste and add salt if needed. Serve immediately while the sauce is loose.

Delicious Variations

Mushroom-forward

swap the beef for 500 g (1 lb) extra cremini and add 1 tbsp soy sauce for depth.

Paprika version

stir 1 tsp smoked paprika into the roux for a warmer, deeper gravy.

Lighter sauce

replace half the sour cream with 90 g (1/3 cup) Greek yogurt and add it off the heat.

How to Store Beef Stroganoff

Frequently Asked Questions

Weigh the beef, watch the sear, and repeat until the pan tells you it is ready. Make it once, then adjust the salt and mustard to your table. Weigh, watch, repeat.

Beef Stroganoff

Beef Stroganoff delivers tender beef and mushrooms in a rich, beefy sour cream gravy, a one-pan dinner that tastes like a slow-cooked classic.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings512 kcalCalories

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🧂 Ingredients

• 680 g (1 1/2 lb) beef sirloin, cut into 2.5 cm (1 inch) chunks
• 2 tbsp (30 ml) vegetable oil, divided
• 1 medium onion (150 g), finely diced
• 300 g (10 oz) cremini mushrooms, sliced 5 mm (1/4 inch) thick
• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 480 ml (2 cups) beef broth, low sodium
• 1 tbsp (15 g) Dijon mustard
• 180 g (3/4 cup) sour cream, full fat
• 1 tsp (3 g) kosher salt, plus more to taste
• 1/2 tsp (1 g) freshly ground black pepper
• 300 g (10 oz) dried egg noodles

📋 Instructions

1. 1Dry and season the beef — Pat 680 g (1 1/2 lb) beef chunks dry with paper towels and season with 1 tsp (3 g) salt and 1/2 tsp (1 g) pepper. (Dry surface browns; wet surface steams.) The meat should look matte, not glossy.
2. 2Sear the beef — Heat 1 tbsp (15 ml) oil in a wide skillet over high heat to 450F (230C). Sear the beef in two batches, 2 minutes per side, until deeply browned. (High heat builds crust; batches keep the pan hot.) The chunks should release easily from the pan.
3. 3Soften the onion — Lower the heat to 350F (175C) and add the diced onion to the same pan. Cook 4 minutes, stirring, until translucent and soft at the edges.
4. 4Brown the mushrooms — Add 300 g (10 oz) sliced mushrooms and cook 6 minutes without stirring for the first 3. (Undisturbed contact browns them.) The pan should be dry and the mushrooms golden brown.
5. 5Build the roux — Push the vegetables aside and melt 2 tbsp (28 g) butter in the center. Stir in 2 tbsp (16 g) flour and cook 1 minute until it smells nutty and turns pale tan.
6. 6Add broth and thicken — Pour in 480 ml (2 cups) beef broth while scraping the pan bottom, then stir in 1 tbsp (15 g) Dijon mustard. Simmer at 400F (205C) for 5 minutes until the gravy coats a spoon.
7. 7Finish with sour cream — Turn off the heat and stir in 180 g (3/4 cup) sour cream until the gravy is uniform. Return the beef and its juices. The sauce should look glossy, not grainy.
8. 8Cook the noodles — Boil 300 g (10 oz) egg noodles in salted water at 212F (100C) for 7 minutes until tender with a slight bite. Drain and toss with a little butter.
9. 9Serve — Spoon the stroganoff over the noodles and top with chopped parsley. Taste and add salt if needed. Serve immediately while the sauce is loose.

👨‍🍳 Chef's Note: The gravy thickens as it sits, so serve it looser than you think you need. A splash of hot broth fixes a tight sauce at the table.

Servings: 6

Cuisine: Russian

Course: Main Course

Nutrition (per serving): 512 kcal · 38g protein · 34g carbs · 25g fat

Written by Tomasz Wiśniewski

Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.