There’s something about a warm plate of Classic Beef Stroganoff that feels like a gentle hug after a long day. The moment the savory aroma of sautéed mushrooms and garlic fills the kitchen, you know comfort is on its way. The tender beef strips, seared just right, mingle with the creamy sauce, creating a texture so smooth it almost melts on your tongue. Sitting down to eat, the steam rising from the egg noodles carries the promise of nourishment and satisfaction. Each bite brings a balance of rich flavors that make you slow down and appreciate the simple joys of home cooking.

I remember one evening when a sudden rainstorm caught me off guard. Coming inside chilled and damp, this stroganoff was waiting, warm and inviting. The buttery sauce clinging to the noodles, the earthy mushrooms lingering with a hint of smoky paprika—it was the kind of meal that not only filled my stomach but grounded me. Sometimes, the best meals are those that turn ordinary nights into moments you want to revisit again and again.

Rich, creamy sauce that perfectly coats tender beef strips
Earthy mushrooms and smoky paprika add a deep, savory flavor
Comforting and satisfying, ideal for a cozy dinner
Ready in about 40 minutes—quick enough for weeknights
Served over egg noodles for a classic, hearty finish

Don’t worry if you have leftovers. Stroganoff keeps well in the fridge for a few days and reheats beautifully when you want a quick comfort meal without extra effort.

Classic Beef Stroganoff

Print Recipe

A rich and creamy Russian-inspired dish featuring tender strips of beef and mushrooms in a savory sour cream sauce, served over egg noodles.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 cloves garlic, minced
12 ounces cremini mushrooms, sliced
1 pound beef sirloin, thinly sliced into strips
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon all-purpose flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream, full fat
8 ounces egg noodles
2 tablespoons fresh parsley, chopped

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Instructions

Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the sliced beef strips to the skillet in a single layer and season with salt, pepper, and smoked paprika. Sear the beef for 2-3 minutes on each side until browned but not fully cooked. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and sliced mushrooms to the skillet and cook for 5-6 minutes until the mushrooms release their moisture and become golden brown.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
Return the seared beef along with any accumulated juices to the skillet. Simmer gently for 5 minutes until the beef is cooked through and the sauce thickens slightly.
Remove the skillet from heat and stir in the sour cream until fully combined and creamy. Do not boil after adding sour cream to prevent curdling.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.

FAQ

Can I make this dish ahead of time? Yes, you can prepare it a few hours in advance and gently reheat it before serving. Just be sure to add a little broth or water to loosen the sauce if it thickens too much.

Is it okay to freeze leftovers? Since the sauce contains sour cream, freezing isn’t recommended as it may change the texture and separate when thawed.

What can I serve with this stroganoff? Egg noodles are classic, but mashed potatoes or rice make great alternatives if you want to switch things up.

Can I substitute beef with another protein? While beef is traditional, you can experiment with chicken or mushrooms alone for a vegetarian twist.

Give this Classic Beef Stroganoff a try tonight—you’ll find it’s the kind of meal that invites you to linger a little longer at the table.