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Creamy Classic Russian Beef Stroganoff Recipe Easy and Perfect for Dinner

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A quick and easy creamy beef stroganoff with tender beef strips, mushrooms, and a velvety sour cream sauce, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450 g) beef sirloin or tenderloin strips, cut thinly against the grain
  • 8 ounces (225 g) mushrooms, sliced (cremini or white button)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil or vegetable oil
  • 1 cup (240 ml) beef broth, preferably low sodium
  • ½ cup (120 ml) full-fat sour cream
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce (optional)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish
  • Cooked egg noodles or rice, for serving

Instructions

  1. Pat the beef strips dry with paper towels and season lightly with salt and pepper. Set aside. (5 minutes)
  2. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium heat. Add sliced mushrooms and chopped onions. Sauté until mushrooms release their juices and onions turn translucent, about 6–7 minutes. Add minced garlic in the last minute, stirring to avoid burning. Remove mixture to a bowl and set aside. (10 minutes)
  3. Increase heat to medium-high. Add remaining 1 tablespoon butter to the pan. Add beef strips in a single layer, avoiding overcrowding (cook in batches if needed). Sear until browned on all sides but not fully cooked through, about 2 minutes per side. Remove beef from pan and set aside. (6–8 minutes)
  4. Reduce heat to medium. Sprinkle 1 tablespoon flour over pan drippings, stirring quickly to form a roux. Cook for 1 minute to remove raw flour taste. Slowly pour in 1 cup beef broth, stirring constantly to avoid lumps. Add 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Simmer gently until sauce thickens slightly, about 3–4 minutes.
  5. Return cooked mushrooms, onions, and beef to the pan. Stir gently to coat in sauce. Cook for another 2–3 minutes until beef is cooked through but still tender.
  6. Remove pan from heat. Stir in ½ cup sour cream until sauce is creamy and smooth. Taste and adjust salt and pepper as needed. Avoid boiling after adding sour cream to prevent curdling.
  7. Serve over warm egg noodles or rice. Garnish with chopped fresh parsley.

Notes

Do not overcrowd the pan when searing beef to ensure proper browning. Remove pan from heat before adding sour cream to prevent curdling. If sauce is too thick, add a splash of broth or water to loosen. Cook noodles while making sauce to save time.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, Russian recipe, easy dinner, comfort food, quick meal, mushroom sauce, sour cream sauce

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