The Perfect Creamy Beef Stroganoff Recipe

This Creamy Beef Stroganoff represents the pinnacle of comfort food excellence, combining tender beef strips with an incredibly rich and velvety sauce that will have your family asking for seconds. The secret to this exceptional Creamy Beef Stroganoff lies in the careful balance of high-quality ingredients and proper cooking techniques that ensure every bite delivers maximum flavor and satisfaction. This recipe transforms simple pantry staples into a restaurant-worthy dish that’s perfect for both weeknight dinners and special occasions, proving that Creamy Beef Stroganoff truly deserves its place as one of the world’s most beloved comfort foods.

Storage Options

Store leftover Creamy Beef Stroganoff in the refrigerator for up to 3-4 days in airtight containers. For longer storage, freeze portions for up to 3 months, though the sauce texture may slightly change upon thawing. Reheat gently on the stovetop with a splash of broth or cream to restore the original creamy consistency.

Equipment

• Large heavy-bottomed skillet or Dutch oven
• – Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• – Wooden spoon or spatula
• Small mixing bowl
• Whisk
• Serving spoon

Ingredients  

• For the Beef:
• 2 lbs beef sirloin or tenderloin cut into thin strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• For the Sauce:
• 2 tablespoons butter
• 1 large onion thinly sliced
• 8 oz mushrooms sliced (button or cremini)
• 3 cloves garlic minced
• 1/4 cup dry white wine optional
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 2 tablespoons fresh parsley chopped
• Salt and pepper to taste
• For Serving:
• 12 oz egg noodles cooked
• Additional fresh parsley for garnish

Instructions 

• Prepare the beef: Season beef strips with salt, pepper, and flour, tossing to coat evenly. Heat olive oil in a large skillet over medium-high heat.
• Sear the beef: Add beef strips to the hot skillet in a single layer, avoiding overcrowding. Cook for 2-3 minutes per side until browned. Remove beef and set aside.
• Sauté vegetables: In the same skillet, add butter and let it melt. Add sliced onions and cook for 5 minutes until softened. Add mushrooms and cook for another 4-5 minutes until golden.
• Add aromatics: Stir in minced garlic and cook for 1 minute until fragrant. Pour in white wine (if using) and let it simmer for 2 minutes.
• Create the sauce: Add beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and let it reduce by half, about 8-10 minutes.
• Return beef: Add the seared beef back to the skillet and simmer for 5 minutes until heated through and tender.
• Finish with cream: Remove from heat and slowly stir in sour cream until smooth and creamy. Add fresh parsley and season with salt and pepper to taste.
• Serve: Serve immediately over cooked egg noodles, garnished with additional parsley.

Notes

Use high-quality beef for the best results; sirloin or tenderloin work excellently Don’t let the sauce boil after adding sour cream to prevent curdling The flour coating on the beef helps thicken the sauce naturally Let the dish rest for 2-3 minutes before serving to allow flavors to meld