Dinner

Creamy Mushroom Beef Stroganoff Recipe

ByBen Miller January 10, 2026January 10, 2026

Introduction

Creamy Mushroom Beef Stroganoff is a comforting classic that combines tender strips of beef with sautéed mushrooms in a rich, velvety sauce. Perfect for a cozy weeknight dinner, this dish pairs wonderfully with egg noodles for a satisfying meal.

A white bowl holds three main layers of food: at the bottom are wide, pale yellow egg noodles with a slightly ruffled texture; on top sit several pieces of brown, tender beef strips with a light sear; the top layer covers the beef and noodles with a creamy beige sauce filled with soft, sliced mushrooms and translucent cooked onions, all sprinkled with small bright green bits of fresh parsley. The bowl is placed on a white marbled surface with a beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb beef sirloin or tenderloin, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
10 oz cremini or white mushrooms, sliced
1 cup beef broth
1 tbsp Worcestershire sauce
1 cup sour cream, at room temperature
2 tsp Dijon mustard
1/2 tsp salt, to taste
1/2 tsp black pepper, to taste
2 tbsp fresh parsley, chopped
12 oz egg noodles, cooked according to package instructions

Instructions

Step 1: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the beef strips in batches, searing them until browned on all sides, about 2 to 3 minutes. Remove the beef and set aside.
Step 2: Add the remaining butter to the skillet. Sauté the chopped onion until translucent, approximately 3 minutes. Add the minced garlic and cook for 1 minute more.
Step 3: Stir in the sliced mushrooms and cook until they are golden and their liquid has evaporated, about 5 minutes.
Step 4: Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and bring the mixture to a simmer.
Step 5: Reduce the heat to low. Return the seared beef and any accumulated juices to the skillet. Stir in the Dijon mustard and sour cream until the sauce becomes creamy. Be careful not to let it boil.
Step 6: Let the stroganoff simmer gently for 2 to 3 minutes to warm through. Taste and adjust seasoning with salt and black pepper as needed.
Step 7: Serve the beef and mushroom mixture over hot, cooked egg noodles. Garnish with chopped fresh parsley for a burst of color and flavor.

Tips & Variations

For extra richness, use a mix of cremini and shiitake mushrooms for deeper flavor.
If you prefer a lighter version, substitute sour cream with Greek yogurt, adding it off the heat to avoid curdling.
To make this gluten-free, serve over rice or gluten-free noodles instead of egg noodles.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of beef broth or water if the sauce thickens too much while reheating.

How to Serve

A white plate holds a serving of egg noodles at the bottom layer, pale yellow with a slightly curly and soft texture. On top of the noodles, there is a generous layer of beef stroganoff, with tender brown pieces of beef covered in a creamy, light brown sauce. Mixed into the sauce are sautéed slices of light brown mushrooms and translucent cooked onions. The dish is sprinkled with small bits of chopped green parsley, adding a fresh touch. The plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, tender cuts like sirloin, tenderloin, or even ribeye work best because they cook quickly and stay tender. Avoid tougher cuts unless thinly sliced and cooked properly.

Is it necessary to cook the sauce gently without boiling?

Yes, boiling can cause the sour cream to curdle and separate. Simmer the sauce gently on low heat to maintain its creamy texture.

Ben Miller