Craving a hearty and comforting dinner? This Beef Stroganoff recipe is a creamy, savory classic that brings together tender strips of sirloin steak, earthy mushrooms, and a tangy sour cream sauce—all served over a bed of warm egg noodles.
It’s a dish that feels gourmet but is surprisingly simple to make, perfect for busy weeknights or cozy weekend meals. Follow my step-by-step guide and learn how to make this satisfying dish from scratch, right in your own kitchen.
Ingredients List
What You’ll Need
Here’s everything you need to create the perfect homemade Beef Stroganoff. This version uses sirloin steak for its tenderness and flavor, and it all comes together in one comforting pan.
- 12 ounces egg noodles (cooked according to package instructions – 340.2 grams)
- 1 pound top sirloin steak (cut into thin strips – 453.6 grams)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 2 tablespoons butter (28.3 grams)
- 8 ounces cremini mushrooms (sliced – 226.8 grams)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1/2 cup white wine (118.3 ml)
- 1 cup low-sodium beef broth (236.6 ml)
- 1/2 cup sour cream (113.5 grams)
- Fresh parsley (chopped, optional for garnish)
Required Kitchen Tools
Having the right tools on hand helps make this Beef Stroganoff recipe a breeze. Here’s what I use in my kitchen:
- Large Skillet or Sauté Pan: To brown the steak and create the rich sauce all in one pan.
- Cutting Board and Sharp Knife: Essential for slicing the sirloin thinly and evenly.
- Wooden Spoon or Spatula: Great for stirring the sauce and scraping up flavorful bits from the pan.
- Measuring Cups and Spoons: To ensure accurate flavor balance.
- Pasta Pot with Strainer: For boiling and draining the egg noodles.
Step-by-Step Cooking Instructions
Let’s walk through how I make my beef stroganoff, from slicing the steak to stirring in that creamy finish. It’s a simple process that delivers maximum flavor.
Step 1: Prepare the Noodles and Steak
Cook the egg noodles according to the package instructions. Drain and set them aside.
While that’s happening, slice your sirloin into two lengthwise pieces, then cut into thin 1/8-inch strips. In a medium bowl, toss the beef strips with Worcestershire sauce and dried thyme. This helps tenderize the meat and infuse it with flavor.
Step 2: Sear the Beef
Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes, just until mostly browned (don’t overcook—it’ll finish cooking later). Remove the meat from the pan and set it aside.
Step 3: Build the Flavor Base
In the same pan, melt butter over medium heat. Add the mushrooms, diced onion, and garlic. Sauté for 5 to 7 minutes, or until the onions turn translucent and the mushrooms are golden and fragrant.
Sprinkle in the paprika, kosher salt, black pepper, and flour. Stir well to coat the mushrooms and absorb the butter.
Step 4: Deglaze and Create the Sauce
Slowly pour in the white wine, just a tablespoon at a time. Stir constantly to deglaze the pan, scraping up those flavorful browned bits. Once the wine is mostly absorbed, whisk in the beef broth.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it reduce slightly—about 2 minutes—until the sauce thickens.
Remove the skillet from the heat and stir in the sour cream until smooth and creamy.
Step 5: Finish and Serve
Return the browned beef and any juices to the pan. Stir gently to coat the meat in the sauce. Taste and adjust with more salt or pepper if needed (I usually add another 1/2 teaspoon of kosher salt and a pinch of pepper at this point).
Serve the beef stroganoff over the warm egg noodles, and top with freshly chopped parsley for a burst of color and freshness.
Serving Suggestions and Storage Tips
What to Serve with Beef Stroganoff
This dish is rich and comforting on its own, but here are a few sides I love pairing it with:
- Steamed green beans or roasted asparagus for a crisp, fresh contrast
- Garlic bread to mop up every last bit of the creamy sauce
- A simple green salad for a lighter side
Storing and Reheating
If you have leftovers (which rarely happens in my house!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stroganoff gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed.
Can You Freeze It?
Yes! Let the beef stroganoff cool completely, then transfer to a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the fridge before reheating. For best results, freeze the sauce and beef separately from the noodles.
Beef Stroganoff Recipe
Equipment
- Large Skillet or Sauté Pan
- Cutting Board and Sharp Knife
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Pasta Pot with Strainer
Ingredients
- 12 ounces egg noodles (cooked according to package instructions – 340.2 grams)
- 1 pound top sirloin steak (cut into thin strips – 453.6 grams)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried thyme
- 1 tablespoon vegetable oil
- 2 tablespoon butter (28.3 grams)
- 8 ounces cremini mushrooms (sliced – 226.8 grams)
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1/2 cup white wine (118.3 ml)
- 1 cup low-sodium beef broth (236.6 ml)
- 1/2 cup sour cream (113.5 grams)
- Fresh parsley (chopped, optional for garnish)
Instructions
- Cook the egg noodles according to the package instructions. Drain and set them aside.While that’s happening, slice your sirloin into two lengthwise pieces, then cut into thin 1/8-inch strips. In a medium bowl, toss the beef strips with Worcestershire sauce and dried thyme. This helps tenderize the meat and infuse it with flavor.
- Heat vegetable oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 1 to 2 minutes, just until mostly browned (don’t overcook—it’ll finish cooking later). Remove the meat from the pan and set it aside.
- In the same pan, melt butter over medium heat. Add the mushrooms, diced onion, and garlic. Sauté for 5 to 7 minutes, or until the onions turn translucent and the mushrooms are golden and fragrant.
- Sprinkle in the paprika, kosher salt, black pepper, and flour. Stir well to coat the mushrooms and absorb the butter.
- Slowly pour in the white wine, just a tablespoon at a time. Stir constantly to deglaze the pan, scraping up those flavorful browned bits. Once the wine is mostly absorbed, whisk in the beef broth.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it reduce slightly—about 2 minutes—until the sauce thickens. Remove the skillet from the heat and stir in the sour cream until smooth and creamy.
- Return the browned beef and any juices to the pan. Stir gently to coat the meat in the sauce. Taste and adjust with more salt or pepper if needed (I usually add another 1/2 teaspoon of kosher salt and a pinch of pepper at this point).
- Serve the beef stroganoff over the warm egg noodles, and top with freshly chopped parsley for a burst of color and freshness.
Conclusion
This classic Beef Stroganoff recipe is a comforting meal that never goes out of style. With tender sirloin steak, earthy mushrooms, and a rich, creamy sauce, it’s the kind of dish that makes you feel instantly at home. The step-by-step instructions make it easy to get restaurant-quality results, even if you’re short on time. Whether you’re cooking for a weeknight dinner or entertaining friends, this hearty favorite is sure to impress. So grab your skillet, pour a glass of that white wine, and let’s bring this comforting classic to life—one delicious bite at a time.
