Creamy Beef Stroganoff is an old-fashioned comfort food that never goes out of style! This homemade, easy beef stroganoff recipe ditches the cream of mushroom can for a simple, from-scratch version, tossed with seasoned sirloin steak, and served over egg noodles.
Why You’ll Love This Stroganoff Recipe
- Comforting. With tender mushrooms, sirloin steak, and a creamy sauce made with beef broth and Greek yogurt (my swap for sour cream) over pasta noodles, beef stroganoff is a nostalgic dish that fills the tummy and warms the heart.
- Budget-Minded. Stroganoff stretches beef to more servings, so you can feed a larger crowd for less.
- One-Pot. Like my other one-pot recipes, everything cooks in the same vessel, even the noodles for easy clean up.
- A Timeless Classic. Stroganoff exists in various forms, from stroganoff with sour cream, to Ground Beef Stroganoff, to versions with or without mushrooms, but this classic stove top version is my favorite of them all.
- Grandma-Approved. I have so many wonderful memories of my Grandma Dorothy cooking beef stroganoff for my sisters and me. To this day, I can taste the love. You will too!
Your whole family will love this simple stroganoff tonight, and for years to come!
About Beef Stroganoff
Beef stroganoff is a creamy, hearty dish with Eastern European origins.
Legend has it that beef stroganoff gets its name from the well-to-do Russian Stroganov family, whose French chef created this dish for a cooking contest in the late 1800s.
You’ll find many variations, including in the ingredients of the stroganoff sauce itself.
- In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with a sour cream sauce. No cremini mushrooms, no onions.
- In the versions of beef stroganoff you’ll find most often in the United States, the beef stroganoff sauce also includes onion powder and mushrooms.
- Some recipes call for white wine (this one does not, though you can add it if you like) and others even use cream cheese.
How to Make the Best Beef Stroganoff
Forget beef stroganoff with cream of mushroom soup, Hamburger Helper, or other processed ingredients.
Beef stroganoff from scratch is easy to make!
This is a one-pot, easy beef stroganoff that offers classic flavor without the fuss.
Creamy, beefy sauce and tender noodles never go out of style.
- Steak. While beef (I prefer sirloin) is traditional for stroganoff, you can also try Chicken Stroganoff or use pork tenderloin.
- Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.
- Olive Oil. For searing the beef. This step adds important flavor.
- Butter. For sautéing the mushrooms and making the sauce’s roux.
- Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.
- Beef Stock. Use unsalted so it doesn’t get too salty.
- Greek Yogurt. This beef stroganoff recipe is made without sour cream and without heavy cream. Greek yogurt is my forever-favorite substitution. It adds protein to the dish and a nice tang.
Use full-fat Greek yogurt, as nonfat will curdle.
- Worcestershire. Oomphs up the savory factor.
- Dijon. Paired with the Worcestershire, this dish is unstoppable.
- Cornstarch. Mixed with water to make a slurry, cornstarch thickens stroganoff sauce.
- Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.
- Cut the Steak into Strips. Pat it dry first.
- Season. Salt and pepper bring out the flavors in the meat.
- Sear the Meat. Get the sides brown, cooking the beef in even layers.
- Saute the Mushrooms. Do this in butter for the best flavor.
- Add Flour. This will thicken the stroganoff.
- Add the Broth. Do this slowly while stirring.
- Simmer the Noodles. The cook right in the pot! EASY.
- Temper the Greek Yogurt. Stirring it with some of the hot liquid will make sure the sauce doesn’t curdle.
- Cornstarch Slurry. This makes the stroganoff thicker.
- Stir It All Together. Serve hot with additional fresh thyme. ENJOY!
- Slow Cooker Beef Stroganoff. All of the classic flavor, made easy in the crockpot. This recipe also works with chuck roast, a much tougher cut that needs low and slow cooking.
- Instant Pot Beef Stroganoff. Makes tough cuts of beef tender in a fraction of the time.
- Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
- Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).
- To Store. Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. I do not recommend freezing beef stroganoff as the texture of the mushrooms will be come mushy after reheating.
Meal Prep Tip
Buy pre-sliced mushrooms for faster meal prep time. You can also slice your steak the day before cooking and save in an airtight storage container in the refrigerator.
What to Serve with Beef Stroganoff
A true stick-to-your-ribs comfort, stroganoff is usually served with a carb that’s designed to soak up that savory sauce, like noodles, potatoes, or rice.
For a greener option, try it with a salad or roasted vegetables.
- Noodles. Egg noodles are the most traditional way to serve stroganoff, though you can certainly swap penne, rigatoni, or your pasta shape of choice.
- Mashed Potatoes. Try Garlic Mashed Potatoes for something classic, Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method, or Cauliflower Mashed Potatoes for a low-carb option.
- Rice. Here’s How to Cook Brown Rice and How to Make White Rice.
- Salad. Arugula Salad is my go-to quick and simple side dinner salad.
- Roasted Vegetables. Roasted Brussels Sprouts or Roasted Broccoli would add greens to your meal for a well-balanced dinner.
Recommended Tools to Make this Recipe
- Dutch Oven. This is an amazing and high-quality Dutch oven for all your one pot meals. This one is also great and easier on the wallet.
- Non-Slip Cutting Board. Essential kitchen tool for all your meal prep. These are great because the grooves will catch any of the steak’s juices while you slice.
- Nesting Mixing Bowls. A 10-piece set, there is a bowl for every mixing need.
Pass along the comfort and nostalgia of grandma’s house with this beef stroganoff.
It’s sure to please a crowd and be a forever-requested recipe you will want to pass down.
- 1 1/2 pounds boneless sirloin steak
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces cremini mushrooms (baby bella), sliced
- 4 cups unsalted beef stock divided
- 8 ounces whole wheat egg noodles or penne, rotini, or similar short noodle
- 2/3 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- 2 teaspoons chopped fresh thyme plus additional for serving
- Pat the steak dry. Cut against the grain into thin strips. Cut the strips crosswise so you have 1-inch x 2-inch pieces the beef (they will look rather large, but this size stays more tender). Place in a bowl and top with the salt, pepper, garlic powder, and onion powder. Stir to evenly coat.
- In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the beef in a single layer. Let cook undisturbed for 3 minutes. Stir and spread back into an even layer. Turn the pieces as needed so that they cook on both sides. Let cook on the other side until the beef is browned all over, about 2 minutes more. Transfer to a plate and cover to keep warm.
- Reduce heat to medium-low. To the pot, add the butter and mushrooms. Stir to melt the butter and coat the mushrooms. Continue to cook the mushrooms, stirring periodically, until they brown nicely but have not yet given up their liquid, about 7 to 9 minutes.
- Sprinkle the flour over the top of the mushrooms. Stir continually, until all of the white bits of the flour disappear. Splash in about one-third of the broth. Stir to scrape off any bits that have stuck to the bottom of the pot.
- Add the rest of the beef broth and increase the heat to a simmer. Add the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and recovering the pot every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- While the noodles cook, place the Greek yogurt in a medium bowl. Scoop out a few spoonfuls of the simmering broth and stir it in with the Greek yogurt. Stir in the Worcestershire and mustard. Set aside (this step deters curdling).
- Once the noodles are cooked, uncover the pot and add the cornstarch slurry. Stir and let simmer until the broth at the bottom of the pot thickens slightly, about 1 minute. Remove from the heat and let cool 1 minute.
- Stir in the beef along with any juices that have collected on the plate, thyme, and the Greek yogurt mixture. Taste and adjust seasonings as desired (we usually add a pinch or two of additional pepper). Let rest a few minutes, then serve hot with additional fresh thyme sprinkled on top.
- TO STORE: Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
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Frequently Asked Questions
Beef stroganoff can be made with sliced steak or ground beef. While you could make beef stroganoff with stew meat, I don’t recommend it because this highly-marbled meat needs to cook low and slow for hours to tenderize. I recommend sirloin because it is tender yet still a leaner cut of beef.
Beef stroganoff is classically served over egg noodles, but feel free to change it up with any of your favorite grains or starches (see specific recipe ideas above). You could make beef stroganoff with rice, whole wheat pasta (such as rotini or penne), zoodles, mashed potatoes, or polenta.
Beef stroganoff’s sauce is made of sautéed mushrooms, built with a roux, beef broth, and then mixed with Greek yogurt (my substitution for sour cream). The dairy can curdle if added directly to the hot liquid. Be sure to first temper the Greek yogurt (as you would for eggs when making custard) before adding it to the hot stroganoff sauce. This is done by adding some of the hot broth base into the yogurt in a separate bowl before adding it to the rest of the dish.
If you are in a pinch and do not have beef broth, you can use chicken broth; however, the flavor of chicken broth is not as rich and savory as beef broth.