Classic Beef Stroganoff Recipe | CDKitchen.com (2024)

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This outstanding and easy-to-follow recipe will be your go-to for classic beef stroganoff. Sirloin steak, mushrooms, and onion go into a savory sour cream sauce that tops warm egg noodles.

serves/makes:

ready in:

30-60 minutes

5 reviews
1 comment

ingredients

1 1/2 pound beef sirloin
8 ounces fresh mushrooms, sliced
2 medium onions, thinly sliced
1 clove garlic, finely chopped
1/4 cup butter
1 1/2 cup beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cup sour cream
3 cups hot cooked egg noodles

directions

Slice the beef into 1-inch strips and set aside.

Heat the butter in a large skillet over medium heat. Add the mushrooms, onions, and garlic and cook, stirring as needed, until the onions are soft. Remove the vegetables from the skillet with a slotted spoon and set aside.

Add the beef to the butter in the skillet and cook, stirring constantly, until brown on all sides.

Stir one cup of the broth into the skillet along with the salt and Worcestershire sauce. Bring to a boil then reduce the heat to a simmer and cook for 15 minutes.

Combine the remaining broth with the flour, whisking the mixture until smooth. Stir this into the beef mixture in the skillet and mix well. Add the cooked vegetables to the skillet and bring it all to a boil, stirring constantly for 1-2 minutes or until the sauce is thickened.

Reduce the heat to low. Stir in the sour cream and cook until just heated through. Do not let it boil or the sour cream will curdle.

Serve the beef stroganoff over the cooked noodles.

recipe tips

Slice the beef against the grain for tenderness.

Brown the beef in batches to avoid overcrowding the skillet, which can cause steaming instead of browning.

Use a heavy skillet or Dutch oven for even heat distribution.

Cook the onions and mushrooms until they release their moisture and start to brown for more flavor.

Deglaze the skillet with a bit of the beef broth after browning the beef to incorporate the browned bits into the sauce.

Let the flour cook for a minute or two after adding it to avoid a raw flour taste.

Stir the sauce continuously while it thickens to prevent lumps.

Warm the sour cream slightly (or at least bring to room temperature) before adding it to the sauce to reduce the risk of curdling.

Garnish with chopped parsley or chives for added color and flavor.

common recipe questions

What type of beef is best for stroganoff?

Beef sirloin is ideal for its tenderness and flavor, but you can also use beef tenderloin or ribeye for a richer dish.

Can I use a different type of mushroom?

Yes, any type of fresh mushroom like button, cremini, or portobello can be used. Each type will add a slightly different flavor and texture.

How can I prevent the sour cream from curdling?

Add the sour cream at the end and heat it gently without boiling. If it's too cold, let it come to room temperature before adding.

Is there a substitute for Worcestershire sauce?

Soy sauce or a mix of soy sauce and a little vinegar can be used as a substitute, though the flavor will be slightly different.

How do I know when the beef is cooked properly?

The beef is done when it's browned on all sides and tender. It should take about 15 minutes of simmering.

What can I use instead of egg noodles?

You can serve beef stroganoff with rice, mashed potatoes, or gluten-free pasta as alternatives to egg noodles.

Can I add other vegetables to the stroganoff?

Yes, adding vegetables like bell peppers, carrots, or peas can add more flavor and nutrition.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, mix a little more flour with some broth or water and stir it into the sauce, cooking until it thickens.

Can I prepare beef stroganoff in advance?

Yes, you can prepare it in advance and reheat it gently. Add the sour cream after reheating to prevent curdling.

Can I freeze beef stroganoff?

Yes, prepare the stroganoff up to the point of adding the sour cream. Sour cream doesn't freeze well. Freeze the stroganoff in an airtight container for up to 3 months. Thaw, gently reheat, then add the sour cream and serve over noodles.

nutrition data

607 calories, 37 grams fat, 32 grams carbohydrates, 36 grams protein per serving.

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reviews & comments

PawleysGirl96 February 3, 2022

Loyce, how long did you cook this recipe in the pressure cooker for?
- CDKitchen Staff Reply:
  
  You probably want to do about 20 minutes and use the quick release method. We haven't tested this particular recipe in a pressure cooker but the timing is based on a similar pressure cooker recipe on the site.
Loyce Henderson REVIEW:
August 31, 2018

I made this last night in my pressure cooker. It was so good that my husband went back for more and then took some to work with him today. Very tasty.
koolio REVIEW:
April 16, 2018

I wanted a real stroganoff sauce not one made with cream soup. This was quite easy to make for being totally from scratch. I will make it again for sure.
Sharri REVIEW:
June 2, 2017

Very good
Guest Foodie REVIEW:
July 10, 2013

GREAT RECIPE THANK YOU VERY MUCH. MRS. WISTNER.
JDB REVIEW:
May 14, 2007

This recipe is easy to follow and tasted great to us. I used a full 14oz can of beef broth, so I added a pinch more flour and an extra tsp of Worchestire sauce. Also subbed more onions for less mushrooms and let them go longer. A little more beef made its way in the pan with a light sprinkling of black pepper while browning. (Used sale priced bottom round steaks instead of sirloin) This tastes a tad like the family Swedish meatball recipe really, but better than most of the Stroganoff in our local restaurants. Five Stars!!! Will make again.

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