Classic Beef Stroganoff

Classic beef stroganoff made with sirloin steak, mushrooms, and sour cream. This traditional beef stroganoff recipe is creamy and timeless.

This classic beef stroganoff is a comforting, old-fashioned dish made with tender strips of sirloin steak, browned mushrooms, and a rich sour cream sauce. Inspired by traditional beef stroganoff recipes, it keeps things simple and timeless while delivering deep, savoury flavour.

Served over egg noodles or rice, it is the kind of dependable, home-cooked meal that never goes out of style.

Tips for Best Results

• Reheating: Warm gently on the stovetop over low heat, stirring often; add a splash of broth if needed.
• Cook beef in batches to keep sirloin tender.
• Brown mushrooms well for deep flavour, then sauté onions separately.
• Heat gently after adding sour cream to prevent curdling.
• Flour the beef to naturally thicken the sauce.
• Season gradually and taste as you go.
• Add a splash of wine for more depth of flavour. You can use your favourite dry white wine to elevate the stroganoff sauce further. Although it tastes amazing as written, this is a great way to take it from weekday meal to dinner party ready.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator. If you are meal prepping, leave out the sour cream to avoid potential separation issues, and add when heating.
• Stovetop reheating: Warm gently over low heat, stirring often. Add a splash of beef broth if needed.
• Microwave: Reheat at medium power in short intervals, stirring between each, to keep the sauce smooth.

Ingredients & Substitutions

• Sirloin steak, cut into strips – flank steak, top round, or ribeye strips can also be used; adjust cooking time for tougher cuts.
• Fresh mushrooms, sliced – cremini, portobello, or a mix of wild mushrooms work well for deeper flavour.
• Onion, chopped – shallots or red onion give a slightly sweeter flavour.
• Butter, divided – olive oil or ghee can be used; add extra if preferred.
• All-purpose flour – gluten-free flour or cornstarch instead.
• Salt and freshly ground black pepper – adjust to taste.
• Sweet paprika – smoked paprika adds a smoky note.
• Worcestershire sauce – soy sauce or tamari work, or add a little balsamic vinegar for a vegetarian-friendly version.
• Beef broth – chicken broth or vegetable broth can be used; homemade beef stock gives deeper flavour.
• Sour cream – Greek yogurt (full-fat) or crème fraîche gives a slightly tangier result.
• Fresh parsley or dill, chopped, for garnish – chives or thyme can be used instead.

Serving Suggestions

• Serve over buttered egg noodles for the most classic presentation.
• Spoon over steamed rice for a lighter, simple option.
• Pair with mashed potatoes to soak up the creamy sauce.
• Add a side of steamed green beans, peas, or roasted broccoli for balance.
• Finish with a sprinkle of fresh parsley or dill and a crack of black pepper before serving.

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Classic Beef Stroganoff Recipe

Yields: 6 Servings | Prep time: 20 Minutes | Cook time: 35 Minutes

Ingredients

• ½ pound (225 g) fresh mushrooms, sliced
• 1 large onion, chopped
• ¼ cup (60 g) butter, divided
• 2 pounds (900 g) sirloin steak, cut into strips about 2½ inches (6 cm) long and ¾ inch (2 cm) wide
• Salt and freshly ground black pepper
• 2 tablespoons (15 g) all-purpose flour
• 1 teaspoon (5 ml) sweet paprika
• 1 tablespoon (15 ml) Worcestershire sauce
• 2 cups (475 ml) beef broth
• 1 cup (240 ml) sour cream
• Fresh parsley or dill, chopped, for garnish

Directions

1. Season beef strips with salt and pepper, then toss in flour to coat. (Image 1)
2. In a large skillet, melt 1 tablespoon (15 g) butter over medium-high heat. Add mushrooms and cook until well browned. Remove from the pan and set aside. (Image 2)

1. Add another 1 tablespoon (15 g) butter to the skillet. Cook the onions until softened and lightly golden. Remove and set aside with the mushrooms. (Image 3)
2. Melt the remaining 2 tablespoons (30 g) butter in the skillet. Cook the beef in batches, browning on all sides and avoiding overcrowding the pan. (Image 4)

1. Return all beef to the skillet. Stir in paprika, Worcestershire sauce, and beef broth. Bring just to a simmer, reduce heat, and cook gently for 25 to 30 minutes, stirring occasionally.
2. Add the mushrooms and onions back to the pan. Stir in sour cream and heat gently without boiling.
3. Serve hot over egg noodles or rice. Garnish with fresh parsley or dill.

Continue to Content

Yield: 6 Servings

Classic Beef Stroganoff

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Classic beef stroganoff made with sirloin steak, mushrooms, and sour cream. This traditional beef stroganoff recipe is creamy and timeless.

Print

Ingredients

• ½ pound (225 g) fresh mushrooms, sliced
• 1 large onion, chopped
• ¼ cup (60 g) butter, divided
• 2 pounds (900 g) sirloin steak, cut into strips about 2½ inches (6 cm) long and ¾ inch (2 cm) wide
• Salt and freshly ground black pepper
• 2 tablespoons (15 g) all-purpose flour
• 1 teaspoon (5 ml) sweet paprika
• 1 tablespoon (15 ml) Worcestershire sauce
• 2 cups (475 ml) beef broth
• 1 cup (240 ml) sour cream
• Fresh parsley or dill, chopped, for garnish

Instructions

1. Season beef strips with salt and pepper, then toss in flour to coat.
2. In a large skillet, melt 1 tablespoon (15 g) butter over medium-high heat. Add mushrooms and cook until well browned. Remove from the pan and set aside.
3. Add another 1 tablespoon (15 g) butter to the skillet. Cook the onions until softened and lightly golden. Remove and set aside with the mushrooms.
4. Melt the remaining 2 tablespoons (30 g) butter in the skillet. Cook the beef in batches, browning on all sides and avoiding overcrowding the pan.
5. Return all beef to the skillet. Stir in paprika, Worcestershire sauce, and beef broth. Bring just to a simmer, reduce heat, and cook gently for 25 to 30 minutes, stirring occasionally.
6. Add the mushrooms and onions back to the pan. Stir in sour cream and heat gently without boiling.
7. Serve hot over egg noodles or rice. Garnish with fresh parsley or dill.

Notes

Sour cream: Stir in gently at the end; do not boil or the sauce may curdle.

Mushrooms & onions: Browning mushrooms first gives richer flavour; sauté onions separately to avoid overcrowding.

Flour coating: Helps thicken the sauce naturally; ensure beef is coated evenly.

Reheating: Warm gently on low heat and stir frequently. Add a splash of beef broth if sauce thickens.

Storage: Refrigerate leftovers up to 3 days, freeze up to 2 months. Thaw in fridge before reheating

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Nutrition Information:

Yield:

6

Serving Size:

1½ cups
Amount Per Serving: Calories: 570Total Fat: 39gSaturated Fat: 18gUnsaturated Fat: 21gCholesterol: 186mgSodium: 498mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 44g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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