Skip to content
Beef Stroganoff is the kind of stovetop dinner where the timing matters just as much as the ingredients. The beef needs a fast sear so it stays tender, the mushrooms and onions need a few minutes to soften, and the sour cream should go in gently at the end so the sauce stays creamy instead of sharp or split.
This version is made with extra wide egg noodles, thin strips of steak, mushrooms, onion, garlic, beef broth, Worcestershire sauce, Dijon mustard, paprika, and sour cream. It serves 6 and comes together in 35 minutes, which makes it useful for a weeknight when you want something rich but still controlled.
The key is not to treat the beef and sauce as one long simmer. The steak is seared first, removed from the skillet, and folded back in after the sauce is built. That keeps the beef tender while the flour, broth, mustard, paprika, and sour cream create a sauce that coats the noodles without feeling heavy.
Why this recipe works
This beef stroganoff works because each step has a clear job. The noodles are cooked separately so they stay al dente instead of swelling in the sauce. The beef is sliced thinly against the grain, which shortens the muscle fibers and helps each strip stay tender after a fast sear.
The mushrooms and onions give the sauce its savory base. Butter rounds them out, garlic adds depth, and the flour thickens the broth just enough to cling to the noodles. Worcestershire sauce brings a deeper savory note, Dijon mustard cuts through the richness, and paprika gives the sauce warmth without making it spicy.
The sour cream is the finishing ingredient. It should be whisked in over low heat after the broth has already thickened. That keeps the sauce creamy and balanced. Once the beef and noodles go back in, the dish only needs folding and warming, not more cooking. Taste the sauce before serving; if it feels flat, a small pinch of salt will pull the beef, mushrooms, and cream forward.
Ingredients and flavor notes
Extra wide egg noodles are the base of the dish. Their broad shape holds the sauce well, especially when the stroganoff is folded together at the end. Cook them al dente according to the package directions, then set them aside while the sauce comes together.
Steak is the main ingredient, and the recipe gives you a few good options: rib eye, tenderloin, or sirloin steak. Rib eye brings more richness, tenderloin is very tender, and sirloin gives a leaner but still flavorful result when sliced thinly. Whichever cut you use, slice against the grain so the beef is easier to chew.
Salt and black pepper season the beef before searing. This step matters because it seasons the steak directly, not just the sauce around it.
Vegetable oil is used for searing because it handles medium-high heat well. Butter goes in after the beef is removed and gives the onion, mushrooms, and garlic a richer base.
Onion, mushrooms, and garlic make the sauce taste full before the broth is added. Let the mushrooms cook with the onion until they soften and release some moisture. The garlic only needs a short cook so it stays savory instead of harsh.
All-purpose flour thickens the sauce. Stir it into the vegetables before adding the broth so it can coat the pan evenly. Once the broth is whisked in, the sauce will thicken as it simmers.
Low sodium beef broth gives the sauce its body while leaving room to adjust the salt at the end. Worcestershire sauce adds a deeper savory note, Dijon mustard gives the sauce a little sharpness, and paprika adds warmth.
Sour cream finishes the sauce. Greek yogurt can be used instead, but the taste will be slightly tangier. Keep the heat low when adding either one.
Fresh parsley is used as a garnish. It is not required for the sauce to work, but it adds a fresh finish against the creamy noodles.
How to make beef stroganoff on the stovetop
Start by cooking the egg noodles al dente according to the package directions. Drain them and set them aside. Since the noodles will be folded into the sauce later, avoid overcooking them at this stage.
Slice the beef against the grain into thin strips. Place the beef in a bowl and sprinkle it with the salt and black pepper. The thinner the strips, the faster they sear, so try to keep the pieces fairly even.
Heat a skillet over medium-high heat and add the vegetable oil. Add the beef strips and sear them quickly, about 1 to 2 minutes. A little pink is fine because the beef will warm again in the sauce; for safety guidance, check the USDA safe minimum internal temperature chart. Do not leave the beef in the skillet for too long here; the goal is color and flavor, not fully cooked, firm strips. Transfer the beef to a plate.
Add the butter to the same skillet and let it melt. Stir in the diced onion, sliced mushrooms, and minced garlic. Cook for about 3 to 4 minutes, until the vegetables soften. The mushrooms should look slightly darker and the onion should lose its raw bite.
Sprinkle the flour over the vegetables and stir so it coats them evenly. Add the beef broth and whisk well, scraping the skillet as you go. Bring the broth to a low boil, then reduce the heat to low and simmer until thickened, about 3 minutes. The sauce should coat a spoon lightly, not run like plain broth.
Whisk in the Worcestershire sauce, paprika, Dijon mustard, and sour cream. Keep the heat low so the sour cream blends into the sauce smoothly. Taste the sauce at this point. If it tastes rich but muted, add a small pinch of salt. If it tastes sharp, let the sauce sit on low heat for a minute while stirring.
Fold in the cooked pasta and seared beef. Coat everything gently so the noodles do not break and the beef does not overcook. Garnish with fresh parsley and serve while the sauce is warm and creamy.
Tips for tender beef and a smooth sauce
Sear the beef in batches if your skillet is crowded. When too much beef goes into the pan at once, it steams instead of sears. A quick sear gives the beef better flavor and keeps the texture tender.
Do not simmer the beef for a long time after adding it back to the skillet. The strips are thin, and they only need to warm through in the sauce. Leaving them over heat too long can make them firm.
Keep the sour cream on low heat. Sour cream adds creaminess and tang, but high heat can make the sauce look grainy. The broth should already be thickened before the sour cream goes in.
Use low sodium broth if possible. Worcestershire sauce and the seasoned beef already add salt, so low sodium broth gives you more control at the end.
Taste before serving. A creamy sauce can hide seasoning. If the dish tastes dull, add a small pinch of salt and stir again. If it tastes too rich, a little extra parsley on top can make the finish feel fresher.
Variations and substitutions
Any short pasta can work in place of egg noodles. The sauce is thick enough to coat shapes like rotini, penne, or shells, though egg noodles keep the dish closer to the classic texture.
Greek yogurt can be used instead of sour cream. Add it over low heat just as you would sour cream. It will make the sauce slightly tangier, so taste before adding any extra mustard.
For the steak, rib eye, tenderloin, and sirloin all work. Sirloin is a practical choice for a weeknight version, while rib eye gives the sauce a richer finish. Tenderloin is the softest option, but it still needs only a quick sear.
If you want more mushrooms, you can add extra sliced mushrooms and cook them until they release moisture before adding the flour. The sauce may need a little extra time to thicken if the pan has more liquid from the mushrooms.
What to serve with beef stroganoff
Beef stroganoff already has noodles, beef, mushrooms, and sauce, so it does not need much beside it. A simple green vegetable works well because it gives the meal contrast. Steamed green beans, roasted broccoli, or a crisp salad can balance the creamy sauce. For another dinner with a savory sauce and simple protein, try this honey glazed salmon.
If you want to keep the plate simple, serve the stroganoff in shallow bowls with parsley on top. The parsley adds color and a fresher edge without changing the main flavor of the dish.
Recipe FAQ’s
What cut of beef is best for stroganoff?
Rib eye, tenderloin, or sirloin steak all work for this recipe. Tenderloin gives the most tender result, rib eye brings more richness, and sirloin is a reliable everyday option. The most important step is slicing the beef thinly against the grain.
Can I use ground beef for stroganoff?
You can use ground beef, but the texture will be different from sliced steak stroganoff. Brown the ground beef first, drain excess grease if needed, then continue with the onions, mushrooms, garlic, flour, broth, and sauce ingredients. The dish will still be creamy, but it will not have the same tender strips of beef. For a different ground beef dinner, these stuffed bell peppers with ground beef and rice are a useful option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce as they sit, so reheat gently and stir well. If the sauce seems too thick after chilling, add a small splash of broth while reheating. FoodSafety.gov’s cold food storage chart is a useful reference for leftover storage timing.
Can I freeze it?
You can freeze it, but the sour cream sauce and noodles may change texture after thawing. For the best texture, this dish is better stored in the refrigerator and eaten within 3 days. If you do freeze it, thaw it in the refrigerator and reheat slowly over low heat, stirring often.
Beef Stroganoff
Ingredients
- 10 ounces extra wide egg noodles
- 1 1/2 pounds steak rib eye, tenderloin, or sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoon butter
- 1 medium onion diced
- 2 cups mushrooms sliced
- 5 cloves garlic minced
- 3 tablespoons all purpose flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons paprika
- 1 cup sour cream
Instructions
- Cook pasta al dente according to package directions, and set aside.
- Slice the beef against the grain into thin strips. Place in a bowl and sprinkle with salt and pepper.
- Heat a skillet on medium-high heat and add vegetable oil. Sear the beef strips quickly about 1-2 minutes (it’s ok if they have a little pink they will cook more in the sauce.) and remove to a plate.
- Add the butter to the skillet and melt. Add in the onions, mushrooms, and garlic and cook for about 3-4 minutes. Sprinkle the flour over the vegetables and stir.
- Add in beef stock and whisk. Allow the broth to come to a low boil then reduce heat to low and simmer until thickened about 3 minutes.
- Whisk in the Worcestershire sauce, paprika, Dijon mustard, and sour cream.
- Fold in pasta and beef, garnish with fresh parsley, and serve.
Notes
- 15-Minute Chicken Caesar Wrap - May 11, 2026
- Nutella Stuffed Cookies - May 10, 2026
- Honey Glazed Salmon That Makes Dinner Feel Easy - April 28, 2026
