Mom's Best Recipes
Recipe

Classic Beef Stroganoff

Tender beef, buttery mushrooms, and a rich sour cream sauce you will want to spoon over everything. Cozy, quick, and very weeknight friendly.

Author By Matt Campbell
4.8
A skillet of classic beef stroganoff with sliced beef and mushrooms in a creamy sauce, served over egg noodles on a wooden table
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If there is one dinner that can make a random Tuesday feel like you have your life together, it is beef stroganoff. It is creamy without being heavy, savory without being fussy, and it has that little tangy pop that makes you go back for one more bite even when you are “just tasting.”

This version sticks to the classics: seared beef, lots of mushrooms, onions, garlic, and a sauce built on beefy pan drippings and a quick roux so it clings to noodles the way it should. The only real rule here is this: do not boil the sauce after the sour cream goes in. Keep it gentle and you will get that rich, silky finish every time.

A close-up of a spoon lifting creamy beef stroganoff sauce with mushrooms from a skillet

Why It Works

  • Tender beef, not chewy beef: quick high heat sear, then the meat finishes in the sauce just long enough to warm through.
  • Big flavor fast: mushrooms brown hard, tomato paste gets toasted, and Worcestershire plus Dijon adds depth without tasting like “a sauce experiment.”
  • Rich and creamy, not gloopy: a small flour-thickened base gives you body, and sour cream goes in off the boil so it stays smooth.
  • Accessible ingredients: everything is easy to find at a regular grocery store, and swaps are included below.

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Storage Tips

Refrigerate: Store stroganoff in an airtight container for up to 3 to 4 days. If possible, store noodles and sauce separately so the noodles do not soak up all that goodness.

Reheat: Warm gently on the stovetop over low heat, adding a splash of beef broth or water to loosen. Keep it below a simmer after reheating to protect the sour cream from splitting.

Freeze: You can freeze it, but creamy sauces can change texture. If you want the best results, freeze the beef and mushroom base before adding sour cream, up to 2 months. Thaw overnight in the fridge, reheat, then stir in sour cream at the end.

Common Questions

What cut of beef is best for stroganoff?

Sirloin is my go-to because it stays tender and cooks quickly. Ribeye is amazing if you want a splurge. You can also use tenderloin if you are feeling fancy. Avoid stew meat here because it needs a long braise.

How do I keep the sauce from curdling?

Two keys: temper the sour cream (mix a spoonful of hot sauce into it first), and do not boil after it goes in. Gentle heat only.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat Greek yogurt for the smoothest texture and stir it in off heat. The flavor will be a little tangier.

Can I make it without wine?

Absolutely. Swap the wine for an equal amount of beef broth plus a small squeeze of lemon or a splash of vinegar at the end to mimic that brightness.

Why is my stroganoff watery?

Usually it is because the mushrooms steamed instead of browned, or the sauce did not simmer long enough before adding sour cream. Brown the mushrooms well, and let the sauce reduce until it coats a spoon.

The first time I made stroganoff on my own, I treated it like a “real cook” test. I overcooked the beef, boiled the sour cream like it owed me money, and ended up with a sauce that looked a little… confused. Still tasted great, because mushrooms and butter are basically a cheat code, but I knew it could be better.

Now I make it the relaxed way: sear hard, simmer gently, and stir in the sour cream like you are tucking it into bed. It is one of those dinners that makes people hover near the stove “just to check,” which is code for “I am here for samples.”