Classic beef stroganoff is a comforting dinner of tender beef and mushrooms in a savory, creamy sauce, served over egg noodles. This skillet method browns the beef in batches, builds flavor with onion and mushrooms, then finishes the sauce with sour cream off the heat so it stays smooth.
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Choosing beef for stroganoff
Sirloin is convenient and cooks quickly when sliced thinly across the grain. Pat it dry before browning; excess moisture can prevent a good sear. Cook in batches so the pan stays hot. The strips return to the sauce briefly at the end, which keeps them tender. For food-safety temperatures and rest guidance for beef, refer to FoodSafety.gov’s safe-temperature chart.
Ingredients and sauce tips
Cremini mushrooms, yellow onion, garlic, beef broth, Worcestershire, Dijon, and sour cream form the classic flavor base. Low-sodium broth lets you control salt. The flour helps thicken the sauce; cook it with the vegetables for a minute before adding broth so the sauce does not taste floury. Temper the sour cream with a little hot sauce before stirring it into the skillet to reduce the chance of curdling.
How to make classic beef stroganoff
Cook egg noodles in salted water according to the package and drain. Meanwhile, season the beef and sear it in a hot skillet in batches, just long enough to brown the outside. Set it aside. Cook the onion and mushrooms until softened and golden, then add garlic. Sprinkle flour over the vegetables and stir for a minute.
Pour in the broth gradually, scraping up browned bits, then add Worcestershire and Dijon. Simmer until the sauce thickens. Return the beef and juices to the pan and cook just until done. Turn off the heat before adding sour cream. A gentle finish keeps the sauce creamy; boiling can make it grainy. Taste and adjust salt and pepper, then spoon over noodles.
Serving and storing leftovers
Serve with chopped parsley and a simple green vegetable. Keep noodles and sauce separate if you expect leftovers; this helps the pasta retain its texture. Refrigerate promptly in covered containers and use within three days. Reheat the sauce gently with a splash of broth, then combine with warm noodles.
For another comforting dinner, try our loaded baked potato soup or classic French onion soup.
Estimated nutrition per serving
Approximate values for one of four servings with egg noodles and sour-cream sauce. Beef cut, noodle brand, and portion size affect the totals.
| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Carbohydrates | 72 g |
| Protein | 52 g |
| Total fat | 27 g |
| Saturated fat | 10 g |
| Fiber | 4 g |
| Total sugars | 6 g |
| Sodium | 900 mg |
Nutrition is an estimate, not a laboratory analysis.
Recipe notes
- Brown beef in batches instead of crowding the skillet.
- Temper sour cream and add it after removing the pan from the heat.
- If the sauce gets too thick, loosen it with warm broth a tablespoon at a time.
Classic Beef Stroganoff
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the egg noodles until tender according to the package directions. Drain and set aside.
- Pat the beef dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat. Brown the beef in a single layer in batches, about 1 minute per side; transfer to a plate. The beef will finish cooking in the sauce.
- Lower heat to medium and add the remaining oil. Cook the onion and mushrooms until softened and browned, 6 to 8 minutes. Stir in the garlic for 30 seconds, then sprinkle flour over the vegetables and cook for 1 minute.
- Gradually stir in the beef broth, scraping the skillet. Add Worcestershire and Dijon. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.
- Return the beef and any juices to the skillet and simmer just until cooked through, about 2 to 3 minutes. Remove from heat. Stir a few spoonfuls of hot sauce into the sour cream, then fold the mixture into the skillet. Do not boil after adding sour cream.
- Taste and adjust seasoning. Serve over egg noodles with parsley.
