There’s something about a rich, creamy, savory dish that makes you feel like you’ve just wrapped yourself in a cozy blanket—Beef Mushroom Stroganoff is that dish. Originating in Russia in the mid-19th century, this classic comfort meal has made its way into hearts and homes all over the world. Legend has it, the recipe was created by a French chef for a member of the Stroganov family, blending French technique with hearty Russian ingredients. Fast forward a couple of centuries and countless adaptations later, and here we are—about to dive into a soul-soothing dish that brings warmth and flavor to every bite.
With tender strips of beef, earthy mushrooms, and a lusciously tangy sour cream sauce, this one’s a game-changer. And trust me, once you’ve had a homemade version, the store-bought stuff just won’t cut it anymore. Whether you’re looking to impress guests or just treat yourself after a long day, this recipe checks all the boxes.
Why You’ll Love Beef Mushroom Stroganoff
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Beef Mushroom Stroganoff for you? Let’s see. Beef Mushroom Stroganoff is…
- Creamy, dreamy, and just the right amount of tangy thanks to a good spoonful of sour cream.
- Ultra satisfying, with tender beef that melts in your mouth.
- Rich in umami flavor from golden-browned mushrooms and a savory beef base.
- Fast and fuss-free, ready in under an hour (yes, really).
- Easy to customize with what you have on hand—perfect for weeknight cooking.
Ingredients in Beef Mushroom Stroganoff
Here’s the magic of this dish—it’s made with simple staples, yet it delivers on richness and comfort. Let’s break it down:
Beef Strips: Choose a tender cut like sirloin or ribeye for that melt-in-your-mouth bite.
Mushrooms: White button or cremini mushrooms add a meaty texture and soak up the sauce beautifully.
Onion: Brings a subtle sweetness and depth to the flavor base.
Garlic: Just a touch to enhance and round out the savory notes.
Butter & Olive Oil: For sautéing and flavoring every layer of the dish.
Flour: Helps thicken the sauce without making it heavy.
Beef Broth: The backbone of the savory sauce.
Sour Cream: Adds that signature tang and creamy richness.
Dijon Mustard: Just a bit for complexity and zing.
Paprika: Optional, but adds warmth and color.
Salt & Pepper: Simple seasonings that let the other ingredients shine.
Egg Noodles or Rice: For serving—something starchy to catch all that glorious sauce.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by heating a large skillet or sauté pan over medium-high heat. A heavy-bottomed pan works best to ensure a nice sear on the beef.
Brown the Beef: In batches, sear the beef strips in oil and butter until browned but not fully cooked through. Set aside. This gives the dish its rich flavor and keeps the beef juicy.
Sauté the Veggies: In the same pan, add a bit more butter if needed. Sauté onions until translucent, then add garlic and mushrooms. Cook until golden and fragrant.
Build the Sauce: Sprinkle flour over the mixture and stir to coat. Slowly add beef broth, stirring constantly to avoid lumps. Bring to a simmer and let it thicken slightly.
Add the Creaminess: Stir in sour cream, Dijon mustard, and a sprinkle of paprika. Return the beef to the pan and simmer gently until everything is heated through and perfectly tender.
Final Touches: Taste and adjust seasoning with salt and pepper. If the sauce is too thick, add a splash of broth or cream.
Serve and Enjoy: Spoon over warm egg noodles or rice, garnish with parsley if desired, and dig in.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
How to Serve Beef Mushroom Stroganoff?
Fresh Salads: A crisp arugula or spinach salad with lemon vinaigrette cuts through the richness beautifully.
Crusty Bread: Perfect for mopping up extra sauce.
Creamy Accompaniments: A dollop of sour cream or Greek yogurt on top makes every bite even creamier.
Vegetable Sides: Roasted green beans or steamed broccoli work wonders.
As a Standalone: It’s hearty enough to shine solo—just garnish with parsley and maybe a grind of fresh pepper.
Additional Tips
Prep Ahead: Chop your veggies and slice the beef earlier in the day for a faster dinner assembly.
Spice It Up: Add a pinch of cayenne or red pepper flakes for a bit of heat.
Dietary Adjustments: Sub sour cream with plain Greek yogurt or use a dairy-free alternative for a lactose-friendly version.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the beef.
Double the Batch: Great for meal prep! Freeze a portion for a future comfort-food fix.
Tips & Variations/Quick Tips:
- Want it more savory? Add a splash of Worcestershire or soy sauce.
- Prefer a lighter dish? Use light sour cream or swap in half-and-half.
- No mushrooms? Try zucchini or eggplant slices for a twist.
FAQ Section
Q1: Can I substitute sour cream with yogurt?
A1: Absolutely! Full-fat Greek yogurt works great—just add it at the end to prevent curdling.
Q2: Can I make this dish ahead of time?
A2: Yes! Prepare everything and refrigerate. Reheat gently on the stove before serving.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat.
Q5: What’s the best way to reheat this dish?
A5: Gently on the stovetop with a splash of broth or water, or microwave in short intervals.
Q6: Can I double the recipe?
A6: Totally! Just use a larger pan and double all ingredients. Perfect for leftovers or feeding a crowd.
Beef Mushroom Stroganoff
Ingredients
- 16 oz egg noodles
- 1 medium yellow onion diced
- 4 garlic cloves diced
- 12 oz portobello mushrooms sliced
- 1 cup heavy whipping cream
- 2 tablespoons grape seed oil vegetable or canola oil works
- ¼ cup dry red wine
- 1 tablespoon extra virgin olive oil
- 1 cup sour cream
- 16 oz tenderloin or NY strip steaks thinly sliced
- 8 oz beef stock
- 1 tablespoon herbs de Provence
- Chopped Italian parsley for garnish
- Shaved asiago cheese
- ½ tablespoon cornstarch optional, for a thicker sauce
Instructions
- Cook the egg noodles in salted water until al dente. Drain, toss with olive oil, and set aside.
- Heat a cast iron pan to medium-high heat. Add 1 tablespoon of grape seed oil and allow it to come to temperature. Season the thinly sliced steaks with salt and pepper. Add to the pan and brown for 1-2 minutes. Add beef stock and simmer for another 1-2 minutes. Remove steak and set aside.
- In a separate sauté pan, heat the remaining 1 tablespoon of grape seed oil to medium-high. Add diced onion and sauté until translucent. Add garlic and mushrooms, and season with herbs de Provence. Pour in red wine and the remaining beef stock, along with the juices from the cast iron pan. Simmer until the mushrooms, garlic, and onions are lightly caramelized.
- Return the beef to the pan and add heavy cream. Bring to a boil. For a thicker sauce, mix cornstarch with water to make a slurry, then add it to the sauce and stir well.
- Stir in sour cream and season with salt and pepper to taste.
- Add the cooked pasta to the sauce and toss to coat evenly.
- Finish with chopped Italian parsley and shaved asiago cheese. Serve hot and enjoy!
Notes
- Use tenderloin or NY strip for the best results, but you can substitute with other cuts of beef if desired.
- For an even richer flavor, add a bit of butter to the sauce before tossing in the pasta.
- The cornstarch slurry is optional but recommended if you prefer a thicker sauce.
