Beef Stroganoff Recipe: Creamy Mushroom Sauce Over Egg Noodles

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Beef stroganoff is a creamy, savory dish of seared beef strips and mushrooms in a tangy sour cream sauce, served over egg noodles. The traditional version uses tenderloin or sirloin and cooks in about 30 minutes. The key is browning the meat quickly in batches, building flavor in the pan, and adding the sour cream off the heat so it does not curdle. This recipe serves four to six.

Ingredients

• 1 1/2 pounds beef sirloin or tenderloin tips, sliced into 1/2-inch-wide strips against the grain
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter, divided
• 12 ounces cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon paprika
• 3/4 cup sour cream, at room temperature
• 12 ounces wide egg noodles
• 2 tablespoons chopped fresh parsley or dill

Instructions

1. Bring a large pot of salted water to a boil for the noodles. Cook according to package directions, drain, and toss with 1 tablespoon butter.
2. Pat the beef dry and season with 3/4 teaspoon salt and the pepper.
3. Heat 1 tablespoon oil in a large skillet over high heat. Sear half the beef in a single layer for 1 to 2 minutes per side until browned. Transfer to a plate. Repeat with another tablespoon of oil and the remaining beef.
4. Reduce the heat to medium. Add the remaining oil and 1 tablespoon butter. Cook the mushrooms for 6 to 8 minutes until deep golden and the liquid evaporates.
5. Add the remaining butter, onion, and remaining salt. Cook 4 minutes until soft. Add the garlic and cook for 30 seconds.
6. Stir in the flour and tomato paste and cook for 1 minute.
7. Gradually pour in the broth, stirring. Add the Worcestershire, mustard, and paprika. Simmer 5 minutes, until thickened.
8. Reduce the heat to low. Return the beef and any juices to the pan and warm through for 1 to 2 minutes. Whole cuts of beef reach 145°F; thin strips should be cooked through but not gray.
9. Remove from the heat. Whisk a few spoonfuls of the hot sauce into the sour cream to temper it, then stir the mixture back into the pan.
10. Serve over the noodles, topped with parsley or dill.

Why Tempering the Sour Cream Matters

Sour cream is acidic and contains dairy proteins that can clump when exposed to sudden high heat. Letting it come to room temperature, then mixing in a small amount of hot sauce before adding it to the pot, brings its temperature up gradually. Keep the pan off direct heat or on the lowest setting, and avoid boiling after the sour cream goes in. Full-fat sour cream is also more stable than low-fat versions.

Tips

• Slice beef thinly and across the grain for tender bites. Freezing it for 20 minutes makes slicing easier.
• Do not crowd the pan when browning the beef or mushrooms. Steaming prevents browning.
• Mushrooms release a lot of water. Wait until it cooks off before adding other ingredients.
• Taste before serving and add a squeeze of lemon if the sauce seems heavy.
• Serve immediately; stroganoff thickens as it sits.

Variations

Ground Beef Stroganoff

Brown 1 1/2 pounds ground beef with the onion and drain the fat. Continue with the flour, broth, and sour cream, cooking beef to 160°F. It takes about 25 minutes total.

Slow Cooker Stroganoff

Combine 2 pounds chuck roast cubes with the onion, mushrooms, broth, Worcestershire, and tomato paste. Cook on low 7 to 8 hours. Stir in sour cream before serving.

Chicken Stroganoff

Use 1 1/2 pounds sliced chicken breast or thigh, cooked to 165°F, and chicken broth.

Instant Pot Stroganoff

Pressure cook 2 pounds beef chuck pieces with the sauce for 25 minutes, then stir in dry noodles with extra broth and cook 5 minutes more.

Lighter Sauce

Replace half the sour cream with plain Greek yogurt, added off the heat.

Dairy-Free

Use a thick cashew cream or dairy-free sour cream, and replace the butter with olive oil.

Choosing and Slicing the Beef

Tenderloin is the traditional and most tender option, but sirloin, ribeye, or flat iron deliver good flavor at a more moderate cost per pound. Look for a piece with even thickness and little gristle. To slice, partially freeze the beef for 20 to 30 minutes until firm, then cut across the grain into strips about 2 inches long and 1/2 inch wide. This shortens the fibers and keeps each strip tender after a brief sear. Avoid long cooking for these cuts; the beef spends only a few minutes in the pan.

Browning Mushrooms Properly

Mushrooms are 90 percent water, so they need space and patience. Use a wide skillet, do not stir for the first 2 to 3 minutes, and wait until the liquid evaporates before adding fat or seasoning. Salt at the end of browning, not at the start, to help them brown rather than steam. Properly browned mushrooms taste deeply savory and give the sauce body.

Timing the Meal

1. Start the noodle water, then slice the beef and vegetables.
2. Sear the beef while the water heats.
3. Cook the noodles while the sauce simmers.
4. Stir in the sour cream last and serve right away.

What to Serve With Stroganoff

Egg noodles are the standard, but mashed potatoes, buttered rice, or crusty bread are fine too. Add a green vegetable like steamed green beans, peas, or a salad with a sharp vinaigrette to cut richness.

Storage and Reheating

Store the sauce and noodles separately if possible in airtight containers for up to 3 days. Reheat the sauce over low heat with a splash of broth, stirring frequently, until it reaches 165°F; do not boil. Avoid freezing the finished dish because the sour cream can separate. If you want to freeze it, freeze the beef and mushroom base before adding sour cream, then add fresh sour cream after reheating.

Quick Garnish Ideas

A spoonful of chopped fresh dill, parsley, or chives brightens the finished plate. A sprinkle of smoked paprika adds color, and a few drops of lemon juice cut through the cream. Some cooks add a handful of chopped cornichons or pickles on the side for a tangy bite, in keeping with the dish’s Eastern European roots.

FAQ

What cut of beef is best for stroganoff?

Tenderloin tips or sirloin cook quickly. For slow-cooked versions, chuck roast is better.

Why did my sauce curdle?

The sauce was too hot or the sour cream was cold. Remove the pan from the heat, temper the cream, and keep the heat low.

Do I have to use wine?

No, and this version uses none. If you want it, deglaze with 1/4 cup dry white or red wine before adding broth.

Can I use canned mushroom soup?

You can use it as a shortcut in place of flour and broth, but the flavor is different and the sauce is saltier, so reduce added salt.

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