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Old Fashioned Beef Stroganoff Recipe
Ben Carraoli

Old Fashioned Beef Stroganoff Recipe

I recently made this recipe, and let me tell you, the thick, luscious sauce combined with tender strips of beef is comfort food at its finest. Even my family members who usually avoid mushrooms ended up asking for seconds! Traditionally served with potatoes, beef stroganoff also pairs beautifully with rice or, my personal favorite, egg noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb beef sirloin steak thinly sliced against the grain – choose a cut with marbling for tenderness and flavor.
  • 2 tablespoons all-purpose flour – helps thicken the sauce.
  • 8 oz mushrooms white button or crimini – fresh mushrooms give the best texture and flavor.
  • 1 medium onion diced – adds sweetness and depth to the sauce.
  • 2 tablespoons olive oil – for sautéing vegetables.
  • 2 tablespoons butter – adds richness to the beef.
  • 1 cup beef broth – for a flavorful base.
  • 1 tablespoon Worcestershire sauce – enhances the umami; can substitute soy sauce 1:1 if needed.
  • 1/2 cup sour cream – makes the sauce creamy and tangy.
  • 1 teaspoon Dijon mustard – adds subtle zing.
  • Salt and freshly ground black pepper – to taste.
  • 12 oz egg noodles cooked – or substitute mashed potatoes, rice, or zucchini noodles.

Method
 

  1. Slice your sirloin thinly against the grain. Dust with flour evenly; this will help the sauce thicken while keeping the beef tender. Set aside while you prep the vegetables.
  2. Follow package instructions for the egg noodles. Drain well and set aside. This keeps them from getting soggy when mixed with the sauce later.
  3. In a large skillet over medium-high heat, warm olive oil. Add diced onions and mushrooms, cooking until tender, about 7 minutes. Remove from the skillet and set aside.
  4. Add butter to the same skillet. Once melted, add the beef strips and cook for 4–5 minutes until browned. Do not overcrowd the pan to ensure proper searing.
  5. Return the onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce, simmering 2–3 minutes until slightly thickened.
  6. Stir in sour cream and Dijon mustard, blending until smooth. Add the cooked noodles and toss to coat evenly. Season with salt and pepper to taste, and serve hot.

Notes

  • I always let the beef rest a few minutes after slicing to ensure it stays juicy.
  • I prefer fresh mushrooms over canned; they release less water and keep the sauce rich.
  • Don’t skip sautéing the onions; they add sweetness and depth that make the dish exceptional.
  • I sometimes add a splash of white wine to the broth for extra flavor.