This classic Beef and Mushroom Stroganoff recipe comes together in less than 30 minutes! Choose your favorite cut of steak and cook it in an amazing creamy mushroom sauce, then serve it all over egg noodles for a fabulous hot lunch or dinner.
Mark it on the calendar.
Me, sharing a real food recipe that doesn’t involve chocolate TWICE in one week?!
You might think I’m losing it, but this, my friends is me totally gettin’ my groove back. Fall is a-comin’, and I’m ready for it with open arms.
Welcome to Comfort Food 101.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Why Beef and Mushroom Stroganoff?
- Quick and easy – ready in only 30 minutes for those busy days!
- A recipe perfect for doubling or tripling to feed a small or large family.
- Delicious – creamy, flavorful umami in every bite.
- Makes great leftovers!
Nana had a hot meal on the table for dinner almost every single night when I was growing up. She never grew out of the habit of cooking large meals after feeding a family of four for so many years, but that meant fantastic leftovers the following day for lunch.
This beef and mushroom stroganoff was one dinner she usually reserved for colder months, but I pull out her cookbook anytime I have a craving. I love having it to refer to, even if the end result never tastes as good as her versions did.
She never even followed her own recipes, so she was clearly a kitchen magician.
This recipe is straight from her cookbook, but I’ve cut it in half for the sake of feeding two instead of four. If you plan on feeding your whole family – or want leftovers – increasing it is SO easy! Just click the “Adjust Servings” link in the recipe block below and type in the number of hungry mouths you have. It will automatically change the ingredient amounts to accommodate your needs.
Ingredients
- Egg noodles – the classic way to stroganoff! You can also serve this dish over mashed potatoes or rice.
- Steak – I use tender sirloin here, but as long as it’s thinly sliced, you can use what you have. Try my amazing ground beef stroganoff next time!
- Mushrooms – cremini, aka baby portabella, sliced however you like.
- Yellow onion
- Garlic – fresh or jarred is fine.
- Butter – unsalted is best, so you can control the salt levels.
- Beef broth or stock
- White wine – for deglazing the pan. This can be substituted for more beef broth, if you’re out.
- Worcestershire sauce
- Sour cream – or creme fraiche or Greek yogurt.
- All-purpose flour – any flour will do, it’s used to thicken the sauce.
- Salt and black pepper
- Green onion – for garnish.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
If you’re a mushroom lover like I am, stock up on the mushrooms and try my Creamy Brown Butter Mushroom Pasta and Scalloped Potato Beef and Mushroom Shepherd’s Pie. Cold outside? Whip up a pot of hearty Hungarian Mushroom Soup!
How to make beef and mushroom stroganoff
- Boil some egg noodles in salted water according to package instructions. While the pasta is boiling, melt butter in a large saute pan set over medium-high heat.
- Season the steak slices with salt and pepper to taste, then add them to the pan in a single layer. Sear each side for 2-3 minutes until evenly browned, then transfer them to a clean plate and set it aside.
- Melt the remaining butter in the pan, then add the onions and saute for 3-4 minutes. Stir in the mushrooms and garlic and continue sauteing for 5-6 additional minutes, or until the mushrooms are cooked through and onions are softened.
- Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan with a spoon. Let the wine reduce for 2-3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Stir the mixture into the pan, and allow to simmer for 5 minutes, stirring occasionally.
- Stir the steak back into the skillet and allow it to warm through, then remove from the heat. Stir in the sour cream until combined. Season with additional salt and pepper if desired.
- Serve over the cooked egg noodles, and garnish with green onion.
FAQ
How do you store beef and mushroom stroganoff?
Made a little too much? Store any leftovers in an airtight container in the refrigerator for 3-4 days. To freeze extras, place the container in the freezer for up to 3 months.
When you’re ready to reheat and devor, thaw any frozen stroganoff in the refrigerator overnight. Transfer the leftovers to an oven-safe baking dish with a splash of beef broth. Cover the dish with foil and and place it in a 350-degree F oven for about 15 minutes, until heated through.
What kind of beef should I use in this recipe?
Opt for tender cuts of beef like sirloin steak or tips, ribeye, or beef tenderloin. Just be sure to thinly slice the beef and don’t overcook it, otherwise it will toughen as it sits on the plate waiting to be added to the sauce.
Why did my stroganoff sauce curdle?
Adding cultured dairy products, in this case sour cream, to very hot or boiling liquids causes it to break down instead of incorporate.
Pull the skillet off the heat and allow it to cool for a minute or two before adding the sour cream, and do not bring it back to a boil after it’s added. Or take it one step further by whisking some of the hot liquid from the skillet into a measuring cup with the sour cream to temper it before adding it to the dish.
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Beef and Mushroom Stroganoff
Ingredients
- 8 ounces egg noodles boiled
- 3 tablespoons unsalted butter divided
- ½ pound sirloin steak thinly sliced
- Sea salt to taste
- Black pepper to taste
- 1 small yellow onion thinly sliced
- 8 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- ⅓ cup white wine or beef broth
- ¾ cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 ½ tablespoons flour
- ¼ cup sour cream
- Green onion for garnish
Instructions
- While your pasta is boiling, melt 1 tablespoon butter in a large saute pan set over medium-high heat.
- Season the steak slices with salt and pepper to taste, then add them to the pan in a single layer. Sear each side for 2-3 minutes until evenly browned. Transfer steak to a separate plate and set aside.
- Melt the remaining butter in the pan, then add the onions and saute for 3-4 minutes. Stir in mushrooms and garlic and continue sauteing for 5-6 additional minutes, or until the mushrooms are cooked through and onions are softened.
- Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan with a spoon. Let the wine reduce for 2-3 minutes.
- In a separate bowl, whisk together the beef broth, Worcestershire sauce, and flour until smooth. Stir the mixture into the pan, and allow to simmer for 5 minutes, stirring occasionally.
- Stir the steak back into the skillet and allow it to warm through, then remove from the heat. Stir in the sour cream until combined. Season with additional salt and pepper if desired.
- Serve over cooked egg noodles, and garnish with green onion.
Cindy @CindysRecipesAndWritings says
I’m a big Stroganoff fan, I love it!
Liz says
I’ve never seen a prettier beef stroganoff! I can’t wait to try your Nana’s version!
Christine @ myblissfulmess says
Oh I love beef stroganoff, but I’ve never used white wine in it before. I absolutely am going to be trying this. This looks perfect for date night with my hubby.
Caroline says
Beef stroganoff was always a favorite of mine as a child too – looks delicious!