Beef and Mushroom Stroganoff is the ultimate comfort meal, with tender beef, earthy mushrooms, and a creamy sauce over egg noodles. This classic recipe delivers rich flavor and a luxurious texture with surprisingly simple steps. Perfect for busy weeknights or special dinners, this Beef and Mushroom Stroganoff always satisfies.
Nothing beats a great Beef and Mushroom Stroganoff. Whether you're a fan of Savory Combo Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Beef and Mushroom Stroganoff
- Ultimate comfort: A rich, creamy hug in a bowl.
- Deep flavor: Layers of savory, umami goodness.
- Elegant & easy: Impressive enough for guests, simple enough for weeknights.
- Great leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 500 g beef sirloin or tenderloin, cut into thin strips
- 2 tbsp olive oil, divided
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 400 g mixed mushrooms (cremini and shiitake work wonderfully), sliced
- 2 tbsp brandy (optional, but highly recommended)
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 200 ml beef stock
- 200 g sour cream, at room temperature
- 2 tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 300 g wide egg noodles, for serving
- Fresh parsley, chopped, for garnish
Tools: A large, heavy-bottomed skillet or Dutch oven, tongs, and a wooden spoon.
Notes: Getting the right cut of beef is key here—you want something that becomes beautifully tender without hours of cooking. And don’t skip on the mushrooms; they add a wonderful earthiness and meaty texture that makes the dish feel even more substantial.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 55 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choose your beef wisely. Sirloin is a fantastic, affordable option that stays tender when cooked quickly. If you’re feeling a bit fancy, tenderloin is sublime. Just avoid stewing cuts, as they need a long, slow cook to become tender.
- Why bring the sour cream to room temperature? This is a crucial step to prevent curdling when you add it to the warm sauce. Taking it out of the fridge when you start cooking is the perfect timing.
- Don’t be shy with the mushrooms. They will look like a mountain in your pan, but they cook down significantly. Using a mix of varieties gives you a more complex, interesting flavor profile than just one type.
- The brandy is a flavor powerhouse. It’s not just for alcohol—it deglazes the pan, lifting all those delicious browned bits, and adds a subtle fruitiness that balances the richness. If you don’t have brandy, a dry sherry works well too.
How to Make Beef and Mushroom Stroganoff
Step 1: Prepare and Sear the Beef. Pat your beef strips completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat one tablespoon of olive oil in your large skillet over medium-high heat until it shimmers. Add the beef in a single layer, working in batches if needed to avoid overcrowding. Sear for about 1-2 minutes per side until a beautiful brown crust forms. You’re not cooking it through, just building flavor. Remove the beef to a clean plate and set aside.
Step 2: Sauté the Aromatics and Mushrooms. Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in the sliced onions and cook for 4-5 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for another minute until fragrant. Now, add all your sliced mushrooms. You’ll notice the pan might seem full, but just keep stirring. Cook for 6-8 minutes, until the mushrooms have released their liquid and started to brown nicely.
Step 3: Deglaze and Build the Sauce. Pour in the brandy, if using. It will sizzle and steam—this is good! Use your wooden spoon to scrape up all the browned bits from the bottom of the pan. This fond is pure flavor gold. Stir in the Dijon mustard, smoked paprika, and Worcestershire sauce, coating the mushroom and onion mixture evenly. Sprinkle the flour over everything and cook for one minute, stirring constantly to cook out the raw flour taste.
Step 4: Simmer to Combine. Slowly pour in the beef stock while stirring continuously. This will help create a smooth, lump-free sauce. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes. You’ll see the sauce start to thicken slightly and become glossy. This is the base of your stroganoff coming together beautifully.
Step 5: Finish with Cream and Beef. Turn the heat down to the lowest possible setting. Take your room-temperature sour cream and add a spoonful of the warm sauce to it, whisking quickly to temper it. Then, slowly stir this tempered sour cream mixture back into the skillet. This method prevents curdling. Add the seared beef and any accumulated juices back into the pan. Gently stir to heat the beef through for about 2 minutes—be careful not to boil it now. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Serve Immediately. While the sauce is finishing, cook your egg noodles according to package directions until al dente. Drain them well. Serve the creamy Beef and Mushroom Stroganoff generously over the hot noodles, garnished with a sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month (sauce may separate slightly upon thawing).
- Reviving: Reheat gently on the stovetop, adding a splash of beef stock if needed.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the creamy sauce perfectly, balancing the entire meal.
- Buttery steamed green beans or asparagus — Their bright, fresh flavor and slight crunch provide a lovely textural contrast to the soft noodles and tender beef.
- Crusty bread or garlic bread — You’ll want something to mop up every last bit of that delicious sauce from your plate, and this is the perfect tool for the job.
Drinks
- A medium-bodied red wine like a Pinot Noir — Its bright red fruit notes and mild tannins complement the beef and mushrooms without overpowering the dish’s delicate creaminess.
- A crisp, cold lager or pilsner — The carbonation and slight bitterness of the beer act as a palate cleanser, making each bite of stroganoff taste fresh and new.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing against the hearty, savory flavors.
Something Sweet
- A classic lemon tart — The sharp, zesty lemon curd is a fantastic way to finish the meal, cutting through the lingering richness and leaving your palate feeling clean.
- Dark chocolate espresso truffles — Just one or two of these intense, bitter-sweet bites provide a sophisticated and satisfying end without being too heavy.
- Vanilla bean panna cotta with a berry coulis — Its delicate, wobbly texture and sweet-tart fruit sauce are a light yet luxurious contrast to the hearty main course.
Top Mistakes to Avoid
- Overcrowding the pan when searing the beef. If you add too much beef at once, the pan temperature drops and the meat steams instead of sears. You’ll miss out on those delicious browned bits and the deep flavor they provide. I’ve messed this up before too, and it makes a world of difference to be patient and sear in batches.
- Adding cold sour cream directly to the hot sauce. This is the most common way stroganoff can break or curdle. Always, always temper it first by mixing it with a little warm sauce to gently bring up its temperature.
- Boiling the sauce after adding the sour cream. Once the dairy is in, high heat is its enemy. Keep the sauce on a very low simmer or just off the heat to gently warm the beef through without causing the sauce to separate.
- Using the wrong cut of beef. Tough, slow-cooking cuts like chuck roast will not become tender in the short cooking time of this recipe. Stick to quick-cooking cuts like sirloin for the best texture.
Expert Tips
- Tip: For an even deeper mushroom flavor, try using a combination of fresh and rehydrated dried porcini mushrooms. Soak the dried porcini in hot water, then chop them and add them with the fresh mushrooms. Use the strained soaking liquid to replace some of the beef stock.
- Tip: If you’re preparing this for a dinner party, you can do almost all of it ahead of time. Complete the recipe through Step 4 (simmering the sauce). Let it cool, then refrigerate. Right before serving, gently reheat the base, then proceed with adding the tempered sour cream and beef.
- Tip: For a super-silky sauce, you can stir in a tablespoon of cold, diced butter right at the end, after you’ve added the sour cream. This restaurant trick, called mounting with butter, gives the sauce an incredible sheen and velvety mouthfeel.
- Tip: Don’t have egg noodles? This stroganoff is also fantastic served over mashed potatoes, polenta, or even a bed of creamy cauliflower purée for a lower-carb option. It’s all about that saucy goodness.
FAQs
Can I make Beef and Mushroom Stroganoff ahead of time?
You can prepare most of it ahead, which is a great time-saver. I recommend cooking the recipe up to the point where you’ve simmered the mushroom and stock sauce (Step 4). Let that base cool completely and store it in the fridge for up to a day. When you’re ready to eat, gently reheat the base, then proceed with tempering the sour cream and adding the beef. This prevents the beef from overcooking and the sauce from breaking.
What can I use instead of brandy?
No brandy? No problem. A dry white wine or dry sherry works beautifully. If you prefer to avoid alcohol altogether, you can use additional beef stock mixed with a teaspoon of red or white wine vinegar to mimic that acidic tang. The key is still to deglaze the pan and lift all those flavorful browned bits.
Why did my sauce curdle?
This almost always happens due to a temperature shock. If cold sour cream hits a very hot sauce too quickly, it can separate. The foolproof fix is to always temper your sour cream first. If it does curdle slightly, don’t panic. You can sometimes save it by taking it off the heat and whisking vigorously, or by blending it briefly with an immersion blender.
Can I use a different type of mushroom?
Absolutely! While cremini and shiitake are my go-to, feel free to experiment. Portobello mushrooms will give a very meaty texture, while more delicate mushrooms like oyster or chanterelles will add a lovely, subtle flavor. Using a wild mushroom blend can make the dish feel extra special and gourmet.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently on the stovetop over low heat, stirring often. If the sauce has thickened too much, you can add a splash of beef stock or water to loosen it up. Avoid the microwave if you can, as it can heat unevenly and cause the sauce to separate.
Beef And Mushroom Stroganoff
Make the best Beef and Mushroom Stroganoff with this easy recipe. Tender beef, savory mushrooms & creamy sauce over noodles. Get the step-by-step guide now!
Ingredients
For the Ingredients
-
500 g beef sirloin or tenderloin (cut into thin strips)
-
2 tbsp olive oil (divided)
-
1 large yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
400 g mixed mushrooms (cremini and shiitake work wonderfully, sliced)
-
2 tbsp brandy (optional, but highly recommended)
-
1 tbsp Dijon mustard
-
2 tsp smoked paprika
-
1 tbsp Worcestershire sauce
-
200 ml beef stock
-
200 g sour cream (at room temperature)
-
2 tbsp all-purpose flour
-
Salt and freshly ground black pepper (to taste)
-
300 g wide egg noodles (for serving)
-
Fresh parsley (chopped, for garnish)
Instructions
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Pat your beef strips completely dry with paper towels—this is the secret to a good sear. Season them generously with salt and pepper. Heat one tablespoon of olive oil in your large skillet over medium-high heat until it shimmers. Add the beef in a single layer, working in batches if needed to avoid overcrowding. Sear for about 1-2 minutes per side until a beautiful brown crust forms. You’re not cooking it through, just building flavor. Remove the beef to a clean plate and set aside.01
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Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Toss in the sliced onions and cook for 4-5 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for another minute until fragrant. Now, add all your sliced mushrooms. You’ll notice the pan might seem full, but just keep stirring. Cook for 6-8 minutes, until the mushrooms have released their liquid and started to brown nicely.02
-
Pour in the brandy, if using. It will sizzle and steam—this is good! Use your wooden spoon to scrape up all the browned bits from the bottom of the pan. This fond is pure flavor gold. Stir in the Dijon mustard, smoked paprika, and Worcestershire sauce, coating the mushroom and onion mixture evenly. Sprinkle the flour over everything and cook for one minute, stirring constantly to cook out the raw flour taste.03
-
Slowly pour in the beef stock while stirring continuously. This will help create a smooth, lump-free sauce. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes. You’ll see the sauce start to thicken slightly and become glossy. This is the base of your stroganoff coming together beautifully.04
-
Turn the heat down to the lowest possible setting. Take your room-temperature sour cream and add a spoonful of the warm sauce to it, whisking quickly to temper it. Then, slowly stir this tempered sour cream mixture back into the skillet. This method prevents curdling. Add the seared beef and any accumulated juices back into the pan. Gently stir to heat the beef through for about 2 minutes—be careful not to boil it now. Taste and adjust seasoning with more salt and pepper if needed.05
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While the sauce is finishing, cook your egg noodles according to package directions until al dente. Drain them well. Serve the creamy Beef and Mushroom Stroganoff generously over the hot noodles, garnished with a sprinkle of fresh parsley for a pop of color and freshness.06
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