If you are craving a rich, comforting dish that feels like a warm hug on a plate, look no further than this Beef and Mushroom Stroganoff Recipe. This classic recipe brings together tender beef strips and earthy mushrooms in a luscious, creamy sauce that’s perfectly balanced with a hint of tang from sour cream and a touch of savory depth from Worcestershire and Dijon mustard. The combination is simply irresistible, making it an ideal meal for cozy dinners any night of the week. Prepare to be wowed by how easily these simple ingredients transform into something truly special!
Ingredients You’ll Need
For this Beef and Mushroom Stroganoff Recipe, the ingredients are straightforward but each one plays a vital role in the final flavor and texture. From the juicy beef sirloin to the creamy sour cream, every component works together to create the perfect balance of savory, creamy, and hearty.
- 1 lb beef sirloin or tenderloin, thinly sliced into strips: Choose tender cuts so your stroganoff feels luxurious and melts in your mouth.
- 2 tbsp olive oil: For browning the beef and sautéing the veggies, olive oil adds a subtle fruitiness and helps develop rich flavors.
- 1 medium onion, diced: Adds sweetness and depth when caramelized.
- 2 cups mushrooms, sliced (cremini or button mushrooms work best): Mushrooms bring earthy notes and a juicy texture that complements the beef effortlessly.
- 2 cloves garlic, minced: Offers an aromatic kick that lifts the whole dish.
- 1 tbsp all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
- 1 cup beef broth: Adds depth and richness to the sauce, tying all ingredients together.
- 1 tbsp Worcestershire sauce: Provides a complex umami flavor that enhances the meatiness.
- 1 tsp Dijon mustard: Adds a subtle tang and brightness to the creamy sauce.
- 1/2 cup sour cream: Gives the stroganoff its signature creaminess and slight tang.
- 1/4 cup heavy cream: Boosts richness and silkiness for an indulgent finish.
- Salt and black pepper to taste: Essential for seasoning and balancing the flavors perfectly.
- 2 tbsp fresh parsley, chopped (for garnish): Adds a fresh, herbaceous note to cut through the richness.
- Egg noodles, rice, or mashed potatoes (for serving): Your choice of base that soaks up the delicious sauce beautifully.
How to Make Beef and Mushroom Stroganoff Recipe
Step 1: Brown the Beef
Start by heating olive oil in a large skillet over medium-high heat. Add the sliced beef strips and cook them until they’re nicely browned, about 2-3 minutes. This step locks in the juices and builds a deep, caramelized flavor that is crucial for your stroganoff. Once browned, remove the beef and set it aside to rest.
Step 2: Sauté Onions and Mushrooms
Using the same skillet, toss in the diced onion and cook it until softened, about 2-3 minutes. Then add the sliced mushrooms and let them cook for another 4-5 minutes. You’ll notice the mushrooms release their moisture and start to turn golden brown, which adds a beautiful earthiness and texture to the dish.
Step 3: Add Garlic
Stir in the minced garlic and cook it with the veggies for just one minute. This brief cooking time ensures the garlic flavor is fragrant and not overpowering, perfectly enhancing the savory base of your stroganoff.
Step 4: Mix in Flour
Sprinkle the all-purpose flour over the mushroom and onion mixture, stirring well to combine. Let it cook for 1-2 minutes to remove any raw flour taste. This step is essential for thickening your sauce later on, creating that smooth, velvety texture you’re after.
Step 5: Build the Sauce
Slowly pour in the beef broth while stirring continuously, ensuring the mixture stays lump-free. Then add Worcestershire sauce and Dijon mustard, which will add layers of savory complexity and delightful tanginess. Bring the sauce to a gentle simmer and cook for about 5-6 minutes until it thickens slightly and all the flavors meld beautifully.
Step 6: Add Creams
Lower the heat and stir in the sour cream and heavy cream. Cook everything for another 2-3 minutes, allowing the sauce to become luxuriously smooth and creamy. Don’t forget to season with salt and black pepper, which make all the flavors pop at the end.
Step 7: Combine Beef with Sauce
Return the browned beef strips to the skillet, folding them into the sauce. Let it cook for an additional 2-3 minutes to heat through and allow the beef to soak up all those delicious flavors. This final meld brings the whole Beef and Mushroom Stroganoff Recipe together.
Step 8: Serve
Dish up the stroganoff over your choice of egg noodles, rice, or mashed potatoes. Finish with a sprinkle of fresh parsley for a pop of color and freshness. Now you’re ready to dig into a dish that’s as satisfying as it is heartily delicious!
How to Serve Beef and Mushroom Stroganoff Recipe
Garnishes
A simple garnish of freshly chopped parsley adds a burst of color and a fresh, slightly peppery taste that complements the richness of the stroganoff perfectly. You can also scatter a few twists of black pepper or even a sprinkle of smoked paprika for a subtle hint of warmth and extra visual appeal.
Side Dishes
This stroganoff shines best when paired with classic egg noodles that soak up the creamy sauce like a dream. However, if you want a twist, serve it over fluffy mashed potatoes or a bed of fluffy white or brown rice for a slightly different texture and taste experience. Roasted or steamed green veggies like asparagus or green beans also make an excellent fresh side to balance the meal.
Creative Ways to Present
For a modern take, serve the Beef and Mushroom Stroganoff Recipe in individual mini cast iron skillets or deep bowls to retain heat and create a rustic, cozy vibe. Adding a side of crusty bread or a dollop of herbed sour cream can also elevate the presentation and flavor experience. Consider layering the sauce over polenta for something totally unexpected but absolutely delicious.
Make Ahead and Storage
Storing Leftovers
This Beef and Mushroom Stroganoff Recipe keeps beautifully for up to 3 days in the refrigerator when stored in an airtight container. The flavors actually deepen overnight, making it perfect for next-day enjoyment. Just be sure to give it a good stir before reheating.
Freezing
If you want to save some for later, this stroganoff freezes well for up to 2 months. Allow it to cool completely, then place it in a freezer-safe container or heavy-duty freezer bag. Keep in mind the texture of cream-based sauces might change slightly after freezing, but reheating gently helps restore creaminess.
Reheating
To reheat, warm the stroganoff gently on the stovetop over low heat, stirring often to prevent curdling and to revive the creamy texture. If it looks too thick, add a splash of beef broth or cream to loosen the sauce. Avoid microwaving on high to preserve the best taste and texture.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely. While sirloin or tenderloin are ideal for tenderness and flavor, you can use other cuts like ribeye or even flank steak. Just be sure to slice them thinly and avoid overcooking to keep the beef tender.
What type of mushrooms work best in this stroganoff?
Cremini and button mushrooms are the classics and work wonderfully due to their mild, earthy flavor. You can also experiment with baby bellas or shiitake for a more intense mushroom taste.
Is there a substitute for sour cream in this recipe?
If you’re out of sour cream or want a lighter option, Greek yogurt is a great substitute. Be sure to add it off heat or at the very end to prevent curdling and keep that creamy consistency.
Can I make this recipe dairy-free?
Yes! Use dairy-free sour cream alternatives and coconut or oat cream in place of heavy cream to keep it creamy without dairy. Also, use oil instead of butter if your recipe calls for it and confirm Worcestershire sauce is dairy-free.
What’s the best way to reheat leftovers without losing flavor?
Reheat slowly on the stovetop over low heat, stirring frequently. Adding a little extra broth or cream helps maintain the sauce’s silky texture, ensuring every bite tastes just as delicious as when freshly made.
Final Thoughts
This Beef and Mushroom Stroganoff Recipe is a wonderful dish to have in your culinary repertoire—simple, comforting, and truly satisfying. Whether it’s a weeknight dinner or a special weekend meal, the creamy sauce and tender beef never fail to impress. I encourage you to give it a try and enjoy the warm, hearty flavors that make this dish such a beloved classic. Happy cooking!
Print
Beef and Mushroom Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
This classic Beef and Mushroom Stroganoff features tender strips of beef sirloin cooked with sautéed mushrooms, onions, and garlic in a creamy sour cream and heavy cream sauce. Perfectly seasoned with Worcestershire sauce and Dijon mustard, this comforting dish is best served over egg noodles, rice, or mashed potatoes for a hearty meal that’s both satisfying and rich in flavor.
Ingredients
Beef and Sauce
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cups mushrooms, sliced (cremini or button mushrooms work best)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
For Serving
- Egg noodles, rice, or mashed potatoes (as preferred)
Instructions
- Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- Sauté onions and mushrooms: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the sliced mushrooms and cook for 4-5 minutes until they release moisture and turn golden brown.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Incorporate flour: Sprinkle the flour over the mushroom and onion mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Add liquids and seasonings: Slowly pour in the beef broth while stirring, then add Worcestershire sauce and Dijon mustard. Simmer the mixture for 5-6 minutes until the sauce thickens slightly.
- Add cream and sour cream: Stir in the sour cream and heavy cream, cooking for another 2-3 minutes until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Combine beef with sauce: Return the cooked beef to the skillet and stir well to coat it with the sauce. Cook for 2-3 minutes until the beef is heated through.
- Serve: Spoon the stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley and enjoy.
Notes
- Use cremini or button mushrooms for best texture and flavor.
- Be sure to slice the beef thinly and quickly sear to avoid toughness.
- You can substitute Greek yogurt for sour cream to reduce fat content, but add it off heat to prevent curdling.
- For a gluten-free version, use gluten-free flour or cornstarch instead of all-purpose flour.
- Leftovers keep well in the refrigerator for 2-3 days; reheat gently to avoid curdling the sauce.
