Mom's Best Recipes
Recipe

Versatile Steak Stroganoff: Hot or Chilled

Tender steak, savory mushrooms, and a tangy sour cream sauce you can serve warm and cozy or chilled for a surprisingly refreshing dinner.

Author By Matt Campbell
4.8
A bowl of steak stroganoff with tender beef strips and mushrooms in a creamy sauce, served over egg noodles with fresh dill on top on a light kitchen table
Jump to Recipe

Steak stroganoff is one of those dishes that feels like it should require a white tablecloth and a sauce whisked by someone named Dimitri. In reality, it is weeknight-friendly comfort food with serious payoff. You get tender beef, buttery mushrooms, and that signature creamy, tangy sauce that clings to noodles like it means it.

Now here is the twist that makes this version perfect for busy kitchens and warmer days. This stroganoff is great hot, but it is also legit delicious chilled. The sauce sets up a little, the flavor gets deeper, and suddenly you have a refreshing, creamy beef and mushroom situation that eats like a high-protein pasta salad. Serve it cold over noodles, spoon it into lettuce cups, or pile it into a bowl with crunchy cucumbers on the side. Cozy and cool can absolutely coexist.

A skillet with sliced mushrooms and onions sautéing until golden brown, with steam rising

Why It Works

  • Fast, high-flavor sauce: A quick pan sauce built on browned mushrooms, a little Dijon, and beef broth tastes like you worked harder than you did.
  • Tender steak, not chewy: We sear quickly and finish gently so the beef stays juicy.
  • Chill-friendly and still creamy: A small amount of flour helps the sauce hold together so it does not turn watery after refrigeration.
  • Accessible ingredients: No rare pantry items. If you have a skillet and a spoon, you are in business.

Pairs Well With

  • A simple cucumber and dill salad in a white bowl with cracked black pepper

    Cucumber Dill Salad

  • A slice of toasted garlic bread on a plate with a small dish of butter

    Quick Garlic Toast

  • A bowl of buttered egg noodles with chopped parsley

    Buttered Egg Noodles

  • A green salad with mixed lettuce, radishes, and a light vinaigrette

    Crisp Green Salad

Storage Tips

Refrigerate: Store stroganoff in an airtight container for up to 3 days. If you know you want it chilled, cool it quickly and refrigerate uncovered for 20 to 30 minutes first, then cover.

Keep noodles and sauce separate if you can: Noodles drink sauce overnight. Still tasty, but thicker. If already combined, add a splash of broth or water when reheating.

To enjoy chilled: Stir well after chilling. If it feels too thick, loosen with 1 to 2 tablespoons cold broth, water, or a small spoonful of sour cream. For the best texture, let it sit out for 10 minutes before eating so the butter softens a bit.

Reheat gently: Warm in a skillet over low heat, stirring often. Avoid boiling or the sour cream can separate. If it starts to look a little broken, kill the heat and whisk in 1 tablespoon cold sour cream.

Freezing: Not my favorite. Sour cream sauces can get grainy after freezing. If you must freeze, do it before adding sour cream, then thaw and stir in sour cream at the end.

Common Questions

What cut of steak works best for stroganoff?

Classic versions often use tender cuts like sirloin. For easy and reliable, I like top sirloin or ribeye. You can use tenderloin if you are feeling fancy. Slice against the grain into thin strips so it stays tender.

Can I use Greek yogurt instead of sour cream?

Yes. Use full-fat plain Greek yogurt for the best texture. Stir it in off the heat, just like sour cream, and keep the sauce below a simmer to prevent curdling. The flavor will be a little tangier, which is not a bad thing.

How do I keep the sauce from curdling?

Two rules: do not boil after adding sour cream, and temper the sour cream by mixing a few spoonfuls of hot sauce into it before adding it back to the pan. Low heat, calm vibes.

Why would I serve stroganoff chilled?

Because it is weirdly great. The sauce thickens slightly in the fridge and the flavors settle. It eats like a creamy pasta salad with steak and mushrooms. Add fresh herbs and something crunchy on the side and it becomes a warm-weather dinner that still feels comforting.

Can I make this gluten-free?

Yes. Use gluten-free pasta or rice, and thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) instead of flour.

The first time I made stroganoff on my own, I tried to treat it like a “serious” sauce. I hovered, I over-stirred, I got nervous about the sour cream, and I definitely tasted it so many times that dinner was basically a series of snacks. Eventually I realized stroganoff is at its best when you cook it like you are feeding people you actually like. Brown the mushrooms, sear the steak fast, keep the heat gentle, and trust the tang. These days I make a double batch on purpose, because chilled leftover stroganoff the next day is the kind of surprise that makes you look at your fridge like it just did you a favor.