Recipe

Weeknight Beef Stroganoff

Tender seared beef, earthy mushrooms, and a silky sour cream sauce with classic-style flavor that behaves like a weeknight dinner.

By Matt Campbell

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4.8

A bowl of beef stroganoff with tender beef strips, mushrooms, and creamy sauce served over egg noodles on a wooden table with a spoon nearby

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Beef stroganoff is one of those recipes that feels fancy until you remember it is basically steak + mushrooms + a cozy, tangy cream sauce and you can absolutely pull that off on a Tuesday.

This version is classic-style and inspired by the traditional idea: seared beef, sautéed mushrooms, onions, a little mustard, and sour cream added at the end so it stays smooth. The weeknight-friendly part is how we treat the beef. We slice it thin, sear it fast, and keep it tender by not overcooking it in the sauce. You get the cozy, old-school vibe without the “why is my steak suddenly chewy” moment.

Thinly sliced raw beef on a cutting board with a knife and a small pile of sliced mushrooms beside it

Why It Works

Bright, balanced sauce: Dijon and a small splash of Worcestershire keep the cream sauce from tasting flat.
Tender beef, not rubber bands: We sear quickly, then add the beef back at the very end to warm through.
Classic-style structure: Onion, mushrooms, pan fond, and sour cream stirred in off the heat for that signature silky texture.
Weeknight pace: One main skillet, about 30 minutes, and ingredients you can find at any grocery store.

Pairs Well With

Storage Tips

Refrigerate: Store stroganoff in an airtight container for up to 3 days. If possible, keep noodles separate so they do not soak up all the sauce.

Reheat gently: Warm on the stove over low heat with a splash of broth or water to loosen. Stir often. Avoid boiling because sour cream sauces can split when pushed too hard.

Freezing: Not my favorite for this one because dairy-based sauces can get grainy. If you must freeze, freeze the beef and mushroom base before adding sour cream, then add fresh sour cream when reheating.

Common Questions

What cut of beef is best for classic-style stroganoff?

Classic versions often use tender cuts like sirloin or filet. For weeknights, top sirloin is the sweet spot: tender enough, affordable enough, and it sears beautifully when sliced thin.

Can I use ground beef?

You can, and it will be tasty, but it is a different vibe. If you want the traditional texture, stick to sliced steak. If you need budget and speed, ground beef works with the same sauce technique.

How do I keep the sour cream from curdling?

Two rules: lower the heat and temper it. Stir a spoonful of hot sauce into the sour cream first, then add it back to the pan off the heat. Also, do not let it boil.

Is stroganoff supposed to have tomatoes?

Many Russian-inspired versions are not tomato-forward. Some American variations use tomato paste or ketchup. This recipe keeps it more classic-style with mushrooms, mustard, and sour cream.

What can I use instead of sour cream?

Full-fat Greek yogurt works in a pinch, but it is more prone to splitting if overheated. Crème fraîche is the most foolproof swap and stays silky.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (12-inch is ideal)
Cutting board and sharp knife
Wooden spoon or spatula
Measuring spoons
Pot for noodles (if serving with egg noodles)
Small bowl for tempering sour cream

Stroganoff is my go-to when I want comfort food that still feels like I made an effort. The first time I made it on my own, I treated the beef like it was stew meat and let it simmer forever. It tasted great, but the texture was doing the most, and not in a good way. Now I sear the beef hard and fast, let the mushrooms get properly browned, and stir in the sour cream off the heat. It is the same cozy, classic-style flavor, just way more weeknight-friendly. Also, I will always serve it with noodles because I am here for cozy carbs.