Name: Classic Beef and Mushroom Stroganoff – Creamy and Delicious
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Russian-inspired
Ingredients: 1.5 lbs top sirloin or tenderloin steak, thinly sliced into strips; 1 lb cremini or button mushrooms, sliced; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 3 Tbsp butter, divided; 2 Tbsp olive oil; 2 Tbsp all-purpose flour; 1.5 cups beef broth; 1/2 cup dry white wine (or extra broth); 1 cup full-fat sour cream; 1 Tbsp Worcestershire sauce; 1 tsp Dijon mustard (optional but recommended); Salt and black pepper, to taste; 12 oz wide egg noodles, for serving; Fresh parsley, chopped (for garnish)

This classic Beef and Mushroom Stroganoff is a timeless comfort dish featuring tender strips of beef sautéed with earthy mushrooms in a rich, creamy sour cream sauce, served over buttery egg noodles for pure indulgence.

Why You’ll Love This Recipe

This recipe brings together the best of hearty, Russian-inspired comfort food in an easy, approachable way that’s perfect for weeknight dinners or cozy weekends. The beef stays melt-in-your-mouth tender thanks to quick searing and thin slicing, while the mushrooms add deep umami flavor that pairs beautifully with the tangy, velvety sour cream sauce.

It’s creamy without being overly heavy, full of savory depth from garlic, onions, and a touch of Worcestershire, and comes together in one pan for minimal cleanup. Families adore it because it’s nostalgic yet elevated—kids love the noodles and sauce, adults appreciate the restaurant-quality taste without the fuss. Plus, it’s endlessly customizable and reheats like a dream, making leftovers just as exciting.

Yield: 4 servings

Classic Beef and Mushroom Stroganoff – Creamy and Delicious

Tender beef and mushrooms in a luscious creamy sauce over noodles—pure comfort in every bite.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

1.5 lbs top sirloin or tenderloin steak, thinly sliced into strips
1 lb cremini or button mushrooms, sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
3 Tbsp butter, divided
2 Tbsp olive oil
2 Tbsp all-purpose flour
1.5 cups beef broth
1/2 cup dry white wine (or extra broth)
1 cup full-fat sour cream
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard (optional but recommended)
Salt and black pepper, to taste
12 oz wide egg noodles, for serving
Fresh parsley, chopped (for garnish)

Instructions

Get everything ready first — Pat the beef strips dry with paper towels, season generously with salt and pepper, and set aside. Slice your mushrooms, onion, and mince the garlic so you're not rushing later. This mise en place makes cooking feel effortless and fun!
Cook the noodles — Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and toss with a little butter to prevent sticking—keep warm.
Sear the beef to perfection — Heat 1 Tbsp oil and 1 Tbsp butter in a large skillet over medium-high heat. Add the beef in a single layer (in batches if needed) and sear for 1-2 minutes per side until browned but still pink inside. Remove to a plate—don't overcook, it'll finish later!
Sauté the veggies — In the same skillet, add another Tbsp butter and the sliced onions. Cook for 3-4 minutes until softened and golden. Toss in the mushrooms and garlic, seasoning with a pinch of salt. Sauté for 5-7 minutes until mushrooms release their liquid and turn beautifully brown—this builds incredible flavor.
Build the sauce base — Sprinkle the flour over the mushroom-onion mixture and stir for 1 minute to cook out the raw taste.
Deglaze and simmer — Pour in the white wine (or extra broth), scraping up all those tasty browned bits from the pan bottom. Let it bubble for a minute, then stir in the beef broth, Worcestershire, and Dijon if using. Bring to a gentle simmer and cook for 4-5 minutes until slightly thickened.
Bring the beef back — Add the seared beef (with any juices) back to the skillet. Stir gently and let everything simmer together for 2-3 minutes to meld flavors and finish cooking the beef tender.
Make it creamy — Remove the pan from heat (or turn to very low). Stir in the sour cream until smooth and silky—don't boil or it might curdle. Taste and adjust salt/pepper. The sauce should be rich, creamy, and coat the back of a spoon.
Combine and serve — Spoon the stroganoff over a bed of warm buttered noodles. Garnish with chopped fresh parsley for a pop of color and freshness.
Dig in and enjoy — Serve immediately while hot and creamy. Pair with a simple green salad or crusty bread to soak up every last drop of that delicious sauce—pure bliss on a plate!

Notes

Use full-fat sour cream for the best texture—light versions can separate. If the sauce thickens too much, thin with a splash of broth. This dish shines freshest when served right away, but leftovers reheat gently with extra liquid.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1036Total Fat 72gSaturated Fat 30gUnsaturated Fat 42gCholesterol 228mgSodium 610mgCarbohydrates 40gFiber 4gSugar 7gProtein 51g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Slice the beef against the grain and very thin (partially freeze it for 20-30 minutes to make slicing easier) for maximum tenderness.
Don’t overcrowd the pan when browning the beef—work in batches to get a nice sear instead of steaming.
Use full-fat sour cream and stir it in off the heat or at very low temperature to prevent curdling.
Deglaze the pan with white wine or extra broth to lift all those flavorful browned bits.
For extra richness, add a teaspoon of Dijon mustard—it brightens the sauce without overpowering it.
Cook noodles al dente separately so they don’t absorb too much sauce and get mushy.

Ingredients Notes

Beef: Top sirloin or tenderloin works best for quick cooking and tenderness; avoid tougher cuts unless slow-cooked. Slice thinly for fast searing.
Mushrooms: Cremini (baby bella) or button mushrooms offer great earthy flavor and meaty texture—clean them with a damp cloth instead of soaking to avoid sogginess.
Sour Cream: Full-fat gives the creamiest, most authentic tang; low-fat can work but may separate slightly.
Onion and Garlic: Yellow onion for sweetness, fresh garlic for punch—don’t skip them as they build the flavor base.
Broth and Wine: Beef broth adds depth; dry white wine (like Sauvignon Blanc) brightens it—sub more broth if avoiding alcohol.
Seasonings: Worcestershire sauce brings umami savoriness; a pinch of paprika or mustard enhances without changing the classic profile.

Variations and Substitutions

For a lighter version, swap sour cream with full-fat Greek yogurt or a mix of yogurt and cream cheese for creaminess with less fat. Use ground beef for a quicker, budget-friendly take—brown it fully and drain excess fat.

For gluten-free, serve over rice, mashed potatoes, or gluten-free noodles, and use cornstarch slurry instead of flour if thickening. Vegetarian? Replace beef with extra mushrooms (like portobello for “meaty” texture) or plant-based strips, and use vegetable broth. Add veggies like spinach or peas for color and nutrition.

For a richer sauce, stir in heavy cream or crème fraîche. Spice it up with smoked paprika or a dash of cayenne. If no wine, use a splash of balsamic vinegar or extra Worcestershire for acidity.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce and noodles separate if possible to prevent soggy pasta—reheat sauce gently on the stovetop with a splash of broth, then mix with warmed noodles.

Freeze the sauce (without noodles) in freezer-safe containers for up to 3 months; thaw overnight in the fridge and reheat slowly, adding fresh sour cream if needed to revive creaminess. Avoid freezing with noodles as they turn mushy.