There’s something so comforting about a big plate of creamy steak stroganoff over warm egg noodles.
I still remember the first time I made it on a cold night — the smell of mushrooms and garlic filling the kitchen, the sizzle of steak in the pan, and that rich, tangy sauce that hugs every bite.
This dish has become a favorite in my house, especially when we crave something hearty, creamy, and just a bit indulgent.
Why You’ll Love This Recipe
Rich and hearty – the creamy sauce is pure comfort.
Made with real steak – no ground beef here!
Great for busy weeknights – ready in under 45 minutes.
Full of flavor – mushrooms, Dijon, and Worcestershire shine.
Perfect over noodles, mashed potatoes, or even rice.
What You’ll Need (Ingredient Highlights)
Sirloin or Ribeye Steak: Tender, juicy, and flavorful.
Cut into strips or cubes for bite-sized pieces.
Mushrooms: White or cremini add an earthy depth to the sauce.
Sour Cream: Gives the sauce its signature tang and creamy finish.
Beef Broth + Worcestershire + Dijon: Together, they create a deeply savory, umami-packed sauce.
Egg Noodles: The classic pairing, perfect for soaking up the creamy gravy.
Pro Tips Before You Start
Pat the steak dry before cooking — this helps it brown, not steam.
Don’t overcrowd the pan when searing the beef — cook in batches for best results.
Stir in the sour cream off heat to prevent curdling.
For deeper flavor, let the sauce simmer longer before adding back the beef.
How to Make Creamy Steak Stroganoff
Step 1: Prep the Beef
Pat the steak dry with paper towels and cut it into ½-inch thick strips or 1-inch cubes.
Season with salt, pepper, and toss with 1 tablespoon flour. Shake off excess.
Step 2: Sear the Steak
Heat olive oil in a skillet over medium-high heat.
Brown the beef in small batches, about 1 minute per side. Transfer to a plate.
Step 3: Sauté the Aromatics
Reduce heat to medium. Add butter and onions to the same pan.
Cook until onions are soft, then add mushrooms and garlic. Cook until tender.
Step 4: Build the Sauce
Sprinkle in the remaining flour and stir for 1 minute to remove raw flavor.
Add beef broth, Worcestershire sauce, Dijon mustard, and thyme.
Bring to a boil, then simmer for 5 minutes.
Step 5: Finish with Cream
Return beef (and its juices) to the pan.
Cook for 2–3 minutes to warm through.
Turn off the heat and gently stir in sour cream.
Step 6: Serve & Enjoy
Spoon over egg noodles, mashed potatoes, or rice.
Top with parsley and a pinch of black pepper if desired.
What to Serve It With
Classic egg noodles or creamy mashed potatoes
Roasted green beans or steamed broccoli
A simple side salad with vinaigrette
Warm crusty bread to mop up the sauce
Variations / Substitutions
Swap sour cream with Greek yogurt for a lighter version.
Use chicken or pork instead of beef if preferred.
Add a splash of red wine to the sauce for extra richness.
Want it spicy? A dash of paprika or cayenne adds a kick.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Gently reheat on the stove or in the microwave until warmed through.
Stir well before serving.
Freezer: Freeze in portions without the sour cream, then stir in fresh sour cream when reheating.
FAQs
Can I use ground beef instead of steak?
Yes, ground beef works for a quicker, budget-friendly version, but steak gives a richer flavor.
What’s the best cut of beef for stroganoff?
Sirloin and ribeye are both tender and flavorful.
You can also use beef tenderloin if you’re feeling fancy.
Can I make this ahead of time?
Yes! Just reheat gently and stir in the sour cream right before serving to keep it smooth.
Can I use canned mushrooms?
Fresh mushrooms are best for texture and flavor, but drained canned mushrooms can work in a pinch.
Is this dish gluten-free?
Use gluten-free flour and pasta to make it GF-friendly.
Always check labels to be sure.
Can I make it dairy-free?
Yes — use plant-based butter and sour cream alternatives.
The flavor may vary slightly but still tasty.
How do I thicken the sauce more?
Let it simmer a few minutes longer, or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Final Thoughts
This creamy steak stroganoff is my go-to for cozy nights or when I want something hearty but not too fussy.
It’s the kind of meal that feels luxurious without the stress — rich, savory, and deeply satisfying.
Once you try it, I think it’ll become a favorite in your kitchen too.
Creamy Steak Stroganoff
Ingredients
Method
- Pat the steak dry and cut into ½-inch strips or 1-inch cubes.
- Season with salt and pepper, toss with 1 tablespoon flour.
- In a large skillet, heat olive oil over medium-high heat.
- Brown beef in batches, about 1 minute per side. Set aside.
- Reduce heat to medium. Add butter and onions, cook until soft.
- Add mushrooms and garlic, cook until tender.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-steak-stroganoff/
