Beef Stroganoff is a beloved Russian dish featuring tender strips of beef in a rich, creamy mushroom and onion sauce, typically served over buttered egg noodles or mashed potatoes. This comfort classic blends hearty flavors with elegant texture, making it perfect for both weeknight dinners and special occasions.
Season the sliced beef generously with salt and pepper.
Optionally, toss beef in flour for a slightly thicker sauce later.
Heat 1–2 tablespoons of oil or butter in a large skillet over high heat.
Add beef in batches, searing quickly (1–2 minutes per side) until browned but not overcooked.
Remove and set aside.
Lower the heat to medium and add 1 tbsp butter to the same pan.
Add onions and sauté for 4–5 minutes until translucent.
Add garlic and cook for 30 seconds more.
Add mushrooms to the pan and cook for 6–7 minutes until browned and moisture is released.
Stir in the Dijon mustard and Worcestershire sauce.
Pour in the beef broth, scraping the bottom of the pan to deglaze.
Simmer for 5–7 minutes, allowing the sauce to reduce slightly.
Lower the heat and stir in the sour cream until smooth.
Return the seared beef and its juices to the pan.
Simmer gently for another 2–3 minutes, just until the beef is heated through.
Spoon the stroganoff over a bed of buttered egg noodles or mashed potatoes. Garnish with chopped parsley.
Use Greek yogurt instead of sour cream for a tangy twist.
Swap beef for chicken, mushrooms, or tofu for lighter versions.
Add a splash of white wine or brandy to the pan for deeper flavor.
Wine: Pinot Noir, Merlot, or a dry red blend.
Sides: Green beans almondine, crusty bread, or a crisp cucumber salad.
4 servings