Creamy Beef Stroganoff

There’s nothing quite as comforting as tender strips of beef smothered in a creamy, savory mushroom sauce.

This Creamy Beef Stroganoff is a classic that balances rich flavors with simple ingredients.

Perfect for a cozy dinner any night of the week, it’s easy to make but feels indulgent enough for guests.

Why You’ll Love This Recipe

Tender, juicy beef – Quick sear locks in the flavor and moisture.

Creamy, flavorful sauce – Sour cream and Dijon mustard create a luscious, tangy base.

Umami-packed mushrooms – Sautéed to golden perfection with smoked paprika.

Simple yet elegant – Feels gourmet without complicated steps.

Versatile serving options – Great over noodles, rice, or mashed potatoes.

What You’ll Need (Ingredient Highlights)

For the Beef:

Sirloin steak or filet mignon – tender, thinly sliced for quick cooking.

Olive oil and butter – for perfect searing and flavor depth.

Salt and black pepper – essential seasoning.

For the Sauce:

Butter – for sautéing aromatics and mushrooms.

Onion and garlic – add savory sweetness and depth.

Cremini or button mushrooms – earthy and meaty texture.

Smoked paprika and Dijon mustard – subtle smokiness and tang.

Dry white wine or beef broth – deglazes pan and adds complexity.

Beef broth and Worcestershire sauce – deepen umami flavor.

Sour cream or crème fraîche – rich and creamy finish.

Fresh thyme – herbaceous aroma and taste.

Pro Tips Before You Start

Don’t overcrowd the pan when searing beef – Work in batches for even browning.

Use fresh thyme if possible – It brightens and complements the creamy sauce.

Simmer gently after adding sour cream – Avoid boiling to prevent curdling.

Deglaze thoroughly – Scrape up browned bits for maximum flavor.

Serve immediately – Stroganoff is best enjoyed fresh for silky sauce texture.

How to Make Creamy Beef Stroganoff

Step 1: Sear the Beef

Season your thin beef strips with salt and black pepper.

Heat olive oil and butter in a large skillet over medium-high heat.

Add the beef in a single layer and sear for about 1–2 minutes on each side until nicely browned.

Don’t overcrowd—cook in batches if needed.

Transfer the browned beef to a plate and set aside.

Step 2: Cook the Aromatics & Mushrooms

In the same skillet, melt 1 tablespoon of butter over medium heat.

Add diced onions and minced garlic, cooking until softened and fragrant (about 3 minutes).

Stir in the sliced mushrooms and cook until they’re golden brown, approximately 5 minutes.

Sprinkle smoked paprika and Dijon mustard over the mixture, stirring well to coat.

Step 3: Deglaze the Pan

Pour in the dry white wine or beef broth, scraping the bottom of the pan to lift all the flavorful browned bits.

Allow it to simmer for about 2 minutes to cook off the alcohol and concentrate the flavor.

Step 4: Make the Creamy Sauce

Add beef broth and Worcestershire sauce to the skillet, stirring to combine.

Lower the heat and stir in the sour cream, ensuring it mixes smoothly without curdling.

Add fresh thyme and adjust seasoning with salt and pepper to taste.

Step 5: Return the Beef & Serve

Return the seared beef strips to the skillet, tossing them gently in the creamy sauce for 1–2 minutes until warmed through.

Serve immediately over cooked egg noodles, rice, or mashed potatoes.

Garnish with chopped parsley and freshly cracked black pepper for an elegant finish.

What to Serve It With

Classic buttered egg noodles

Creamy mashed potatoes

Steamed rice or wild rice blend

Roasted or steamed green beans or asparagus

A fresh green salad with lemon vinaigrette

Variations / Substitutions

Use filet mignon or ribeye for a more luxurious texture.

Substitute crème fraîche for sour cream for a tangier taste.

Add a splash of heavy cream for extra richness.

Use shiitake or portobello mushrooms for deeper earthiness.

Skip wine and use extra beef broth for a milder sauce.

Storage & Leftovers

Store leftovers 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.

The sauce may thicken when chilled; add a splash of broth or water to loosen it while reheating.

FAQs

Can I prepare the beef ahead of time?
Yes, sear the beef and store it separately.

Reheat gently in the sauce before serving.

What can I use instead of sour cream?
Crème fraîche or Greek yogurt (added at the end) works well.

Can I make this gluten-free?
Yes, just ensure Worcestershire sauce is gluten-free and serve with gluten-free noodles.

Is it necessary to use white wine?
No, beef broth is a great substitute for deglazing.

How do I keep the beef tender?
Quick searing at high heat and avoiding overcooking keeps it tender.

Final Thoughts

This Creamy Beef Stroganoff is a timeless dish that’s as comforting as it is delicious.

With tender beef, rich mushroom sauce, and a hint of tangy sour cream, it’s a meal that feels special yet comes together effortlessly.

Perfect for weeknight dinners or cozy weekends, it’s sure to become a staple in your recipe collection.