This classic Beef Stroganoff recipe has juicy steak and savory egg noodles smothered in a creamy stroganoff sauce with mushrooms. It’s an easy, restaurant-quality recipe and the ultimate comfort food!

Beef Stroganoff in a skillet with a spoon on the side and parsley on top.

BEST Beef Stroganoff Recipe

I have a feeling you just found your new go-to Beef Stroganoff recipe! I’ve had a super popular slow cooker version for years, but honestly, I love reducing this on the stove top. It gives you full control over the consistency of that silky-smooth sauce, which tastes amazing with classic egg noodles. This is a restaurant-quality meal if I’ve ever seen one. 👀

This sauce is loaded with flavor from reduced wine, plenty of flavorful mushrooms, garlic, fresh thyme, and slightly caramelized onions. The depth of flavor is truly amazing. Be sure to check out all of my PRO tips below, including the best cuts of meat to use, best wine choices, and more! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize the steak with a meat mallet and pat it completely dry. Cut into cubes and season with combined meat seasoning mixture and flour. Sear in batches and set aside. Soften onions in oil and butter. Add mushrooms and cook until golden. Deglaze the skillet with wine and reduce by half.

Seasoned and seared beef on a plate next to a skillet that has cooked onions and mushrooms, being deglazed with wine.

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Add butter, thyme, garlic, and flour. Stir in the sauce mixture in small increments. Bring to a boil, reduce to a simmer, and add the beef. Simmer gently for 30 minutes. 

A skillet with sauce being added to cooked mushrooms and onions next to a skillet with seared beef being added to the sauce.

Temper the sour cream in a small bowl with a little sauce, then add it to the skillet and stir to combine. Serve with egg noodles!

A skillet with sour cream being added to sauce next to a skillet with finished beef stroganoff sauce.

Pro Tips

  • Cuts of Meat: Ribeye, NY Strip, Top Sirloin, Flat Iron, Sirloin Tips, and Tenderloin are all great options for Beef Stroganoff. Top Sirloin is my go-to for the best combination of flavor, tenderness, and value.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet.  Dry Vermouth is an excellent (best) choice and keeps for a long time in the fridge as well. Beef broth can be used if you don’t cook with wine.
  • Beef Broth/Chicken Bouillon: This sauce uses beef broth along with chicken bouillon for depth of flavor (instead of all beef). The bouillon gives the sauce an elevated “gravy” flavor. 
  • Brown Sugar: There is a little brown sugar in the seasoning blend to aid with browning the meat. It also rounds out the acidity/tang from the mustard and sour cream, but you can’t taste it outright.
  • Flour: The beef is tossed with some flour to aid with browning and to help prevent it from sticking to the skillet. It also thickens the sauce when the meat simmers in it.
  • Frozen Vegetables can be mixed into this sauce at the end if desired! Peas and/or carrots are an excellent choice.
  • Crock Pot Version: Try my Slow Cooker Beef Stroganoff!
  • More Stroganoff Recipes: Beef Stroganoff Soup, Meatball Stroganoff, Ground Beef Stroganoff, Chicken Stroganoff.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Beef stroganoff freezes fairly well, though the sauce texture can change slightly from the sour cream.
  • If possible, freeze the sauce on its own and boil fresh egg noodles for serving.
  • Reheat the sauce slowly and gradually for best results. A makeshift double boiler is the best way to reheat and restore it back to its original consistency. 

Beef Stroganoff in a white bowl with parsley on top and a fork on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Enamel Cast Iron Skillet– This sears the meat well and holds a nice consistent temperature throughout cooking.
  • Meat Tenderizer- I use this almost every time I cook.
  • Chefs Knife– This is pretty budget friendly but also super high quality. 
  • Large Measuring Cup with a Spout – What I use to combine the sauce mixture in the beginning. 
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– for measuring out seasonings ahead of time.

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Creamy Beef Stroganoff with egg noodles in a skillet with a black spoon on the side.

Beef Stroganoff

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
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This classic Beef Stroganoff recipe has juicy steak and savory egg noodles smothered in a creamy stroganoff sauce with sour cream. It’s an easy, restaurant-quality recipe and the ultimate comfort food!

Ingredients

US Customary - Metric

Sauce

  • 2 ½ cups beef broth
  • ½ chicken bouillon cube
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon dried parsley

Meat Seasoning

  • 1 teaspoon salt
  • ½ teaspoon EACH: garlic powder, onion powder, brown sugar, paprika, black pepper

Beef/Noodles

  • 1 ½ lb. ribeye or top sirloin steak, see notes
  • 4 tablespoons flour, divided
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 tablespoons butter, divided
  • 12 oz. baby bella mushrooms, washed & sliced
  • Salt, to taste
  • ¾ cup dry white wine
  • 2 sprigs fresh thyme, or ¼ teaspoon dried thyme
  • 4 cloves garlic, minced
  • ½ cup sour cream
  • 8-12 oz. egg noodles

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Combine the meat seasoning in a small bowl and set aside. Measure out remaining ingredients before beginning, allow the sour cream to come closer to room temperature.
  • Place saran wrap over the steak and use the textured side of a meat mallet to tenderize each side. Pat it completely dry and cut it into 1-inch cubes. Sprinkle with the combined meat seasoning and toss to coat on all sides. Sprinkle with 2 tablespoons of flour and toss to coat.
  • Heat the olive oil in a large, high walled skillet over medium-high heat. Add the beef in batches, don’t overcrowd the skillet. Brown each batch for about 2-3 minutes, not all sides of the meat need a good sear, this way you don’t overcook it. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
  • Leave any remaining oil in the skillet and add 1 tablespoon of butter. Add the diced onions and cook over medium heat for 5 minutes, stirring continuously. (This allows them to caramelize slightly by the end, adding depth of flavor.)
  • Increase heat to medium-high and add the mushrooms. Cook for 5 minutes, stirring continuously.
  • Lightly sprinkle the mushrooms with salt to concentrate their flavor. Continue to cook for about 5 more minutes, until the mushrooms are golden and most of their liquid has cooked off.
  • Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce the liquid by half, about 5 minutes.
  • Add the remaining 2 tablespoons of butter, garlic, and thyme and stir to combine. Sprinkle in the flour, stirring continuously, and cook for 2 minutes.
  • Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle simmer. Add the beef back along with any juices from the plate.
  • Let the sauce simmer and reduce for 25 to 30 minutes, stirring occasionally. (Don’t let it boil or the meat will become tough.)
  • When the sauce is nearing your desired thickness, reduce heat to low. Add the sour cream to a small bowl and gradually stir in ½ cup of sauce from the skillet. Stir until combined. This tempers the sour cream to prevent it from curdling.
  • Slowly stir the sour cream mixture into the skillet until combined. Remove the thyme stem.
  • Cover partially while you boil egg noodles to al dente. Drain once cooked and transfer the noodles to serving bowls. Spoon the stroganoff sauce on top and serve!
  • (Alternatively, you can add the egg noodles to the skillet until your desired sauce-to-noodle ratio is obtained. Note that the egg noodles will continue to absorb more sauce upon standing. If leftovers are anticipated, I recommend keeping the noodles and sauce separate.)

Notes

Pro Tips:
  • Cuts of Meat: Ribeye, NY Strip, Top Sirloin, Flat Iron, Sirloin Tips, and Tenderloin are all great options for Beef Stroganoff. Top Sirloin is my go-to for the best combination of flavor, tenderness, and value.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet.  Dry Vermouth is an excellent (best) choice and keeps for a long time in the fridge as well. Beef broth can be used if you don’t cook with wine.
  • Beef Broth/Chicken Bouillon: This sauce uses beef broth along with chicken bouillon for depth of flavor (instead of all beef). The bouillon gives the sauce an elevated "gravy" flavor. 
  • Brown Sugar: There is a little brown sugar in the seasoning blend to aid with browning the meat. It also rounds out the acidity/tang from the mustard and sour cream, but you can’t taste it outright.
  • Flour: The beef is tossed with some flour to aid with browning and to help prevent it from sticking to the skillet. It also thickens the sauce when the meat simmers in it.
  • Frozen Vegetables can be mixed into this sauce at the end if desired! Peas and/or carrots are an excellent choice.
  • Crock Pot Version: Try my Slow Cooker Beef Stroganoff!
  • More Stroganoff Recipes: Beef Stroganoff Soup, Meatball Stroganoff, Ground Beef Stroganoff, Chicken Stroganoff.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Beef stroganoff freezes fairly well, though the sauce texture can change slightly from the sour cream.
  • If possible, freeze the sauce on its own and boil fresh egg noodles for serving.
  • Reheat the sauce slowly and gradually for best results. A makeshift double boiler is the best way to reheat and restore it back to its original consistency. 
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 608kcal, Carbohydrates: 38g, Protein: 32g, Fat: 35g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 127mg, Sodium: 1025mg, Potassium: 814mg, Fiber: 2g, Sugar: 4g, Vitamin A: 355IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Russian
Author: Stephanie