This Beef Stroganoff recipe is a tried and true classic. The creamy mushroom sauce is bursting with flavor, and the beef is super tender. It’s the ultimate comfort meal!
The Best Beef Stroganoff
I’ve tried many beef stroganoff recipes and store-bought versions. This one has been my favorite by far! The chuck roast becomes so melt-in-your-mouth tender and tastes delicious with the fresh sauteed mushrooms. I love the velvety texture of the cream sauce, which is well seasoned with garlic and Dijon mustard. Pair it with egg noodles, and you have a winning dinner! My boys can be picky, but they actually love this meal. If you are a picky eater, you may also try this recipe without mushrooms!
Why You’ll Love This Beef Stroganoff Recipe
- Comforting classic. Everyone knows beef stroganoff! This is a well-known recipe made the classic way.
- Easy ingredients. All of the components are inexpensive and easily accessible at any grocery store.
- Great leftovers. This beef stroganoff refrigerates and reheats very well, making tasty leftovers for lunch or dinner the next day.
What You’ll Need
These are the ingredients for a classic beef stroganoff recipe. I love making it the old-fashioned way because it’s just so good! Scroll to the recipe card below for exact measurements.
- Chuck roast: This cut is very flavorful. It has the perfect amount of fat to keep the meat very tender. I like to cut it into strips before I cook it for the stroganoff.
- Seasonings: I season this dish simply with kosher salt and pepper. Some of the other ingredients add plenty of flavor, so not much is needed.
- Butter: I brown the beef strips in unsalted butter. It adds richness to the base of the creamy sauce.
- Onion: Fresh minced onion adds great flavor AND texture!
- Garlic: I love fresh garlic. It compliments the mushrooms perfectly.
- Mushrooms: You may use any variety of mushrooms that you prefer. White button mushrooms, cremini mushrooms, and baby bella are some of my go-to’s. Use a combination if you like!
- Flour: This ingredient is important to get the right consistency of the cream sauce. I add it to the veggies and leftover butter and ensure it is mixed thoroughly and cooked down to avoid a raw flour taste.
- Beef broth: A great to add beef flavor and salt is to use beef broth. This is the base of the sauce.
- Sour cream adds creaminess to the stroganoff sauce. For a tangier flavor, you may also use Greek yogurt.
- Dijon mustard: I add Dijon mustard for a sharp contrast. It’s a great ingredient for balancing other flavors.
- Worcestershire sauce: I add Worcestershire sauce for umami. It complements the chuck steak.
- Egg noodles: Classic stroganoff calls for egg noodles but you may use any other variety of pasta or even rice or mashed potatoes!
How to Make Beef Stroganoff
Here are the instructions on how to make the tastiest beef stroganoff recipe with tender and juicy beef! Your kitchen will smell amazing.
- Season and brown the beef. Sprinkle salt and pepper generously and evenly on the beef strips. Then, heat a large skillet over medium-high heat and add olive oil and butter. Sear the beef until it’s browned on both sides. Set it aside to rest.
- Saute onion and garlic. Add onions to the same pan and cook them for 3-4 minutes or until soft. Add the garlic and continue to cook for another minute.
- Add mushrooms. Next, add the sliced mushrooms and cook them until brown and tender. This should take 5-7 minutes.
- Stir in flour. Sprinkle the flour over the veggies and mix well. Cook the flour for about 1-2 minutes.
- Pour in broth. Gradually pour in the beef broth and stir frequently to remove any clumps. Cook at a simmer for 5 minutes or until it starts to thicken.
- Return beef, then add mustard and Worcestershire. Put the browned beef back into the skillet and mix in the Dijon mustard and Worcestershire sauce.
- Simmer. Reduce the heat to low and cover. Simmer the beef and sauce mixture for 45-60 minutes or until the meat is super tender.
- Cook egg noodles. About 10 minutes before it’s finished, cook the egg noodles according to the package directions.
- Add sour cream. Stir in sour cream and let it get warm. Then, taste test and adjust the seasoning accordingly.
- Serve. Enjoy the beef stroganoff over the egg noodles. Garnish with fresh parsley for color!
Tips for Success
- Slice the beef evenly. To ensure even color and cooking, slice the beef strips into uniform pieces.
- Use different cuts of beef. Instead of a chuck roast use either sirloin steak, ribeye steak or beef tenderloin.
- Give the sauce time to thicken. Allow the sauce some time to thicken before you reduce the heat. If you find that it’s too thin, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water.
- Store separately. For best results, store the leftover beef and sauce separately from the egg noodles in the refrigerator. This makes reheating easier.
Proper Storage
Leftover beef stroganoff can be stored in an airtight container in the refrigerator for up to 3 days (separate, as previously mentioned). It can be reheated in the microwave or on the stovetop over low heat until heated through.
More Pasta Recipes to Try
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Season 2 pounds of chuck roast (cut into thin strips) with salt and pepper. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. Sear the beef until browned. Transfer the browned beef to a plate and set aside.
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In the same skillet, sauté 1 large chopped onion for 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute. Add 8 ounces sliced mushrooms and cook until golden brown, about 5-7 minutes.
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Sprinkle 2 tablespoons of flour over vegetables; stir and cook for 1-2 minutes. Gradually add 2 cups of beef broth while stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
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Return seared beef to skillet with juices. Stir in 1 tablespoon Dijon mustard and 2 tablespoons Worcestershire sauce. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until beef is tender.
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10 minutes before the beef is done simmering, cook the egg noodles according to package instructions.
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Stir in 1 cup sour cream until well combined and heated through. Adjust seasoning with additional salt and pepper to your taste preference.
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Serve the beef stroganoff over the egg noodles or mix the egg noodles right into the skillet. Garnish with chopped fresh parsley if desired and enjoy!
Last Step:
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- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- If you prefer, you can substitute egg noodles for rice, mashed potatoes, or another type of noodle.
- Feel free to use a mix of mushroom varieties, such as cremini, button, or portobello, for added depth of flavor.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the skillet, cooking until thickened.
- For a tangier flavor, replace some or all of the sour cream with plain Greek yogurt.
Calories: 658kcal | Carbohydrates: 49g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 815mg | Potassium: 1056mg | Fiber: 3g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 5mg
