If you're looking for the ultimate weeknight comfort food idea, then this steak stroganoff recipe fits the bill! Aside from the pot of pasta, everything cooks in one skillet, and it's ready from start to finish in about 40 minutes. Serve it with your favorite steamed green vegetable and dinner is done!
I grew up eating beef stroganoff--it's one of my favorite dishes my parents made. I mean, what's not to love? Tender mushrooms, rich steak, and a creamy sauce are paired with delicious noodles tossed in butter--it's an umami bomb in every bite. Even my sometimes picky 9-year-old son gobbles it up!
This recipe also makes a hefty amount, and any leftovers are great the next day. The trick to getting that rich, creamy gravy is to first be sure to get those steak pieces, mushrooms, and onions nice and browned. Remember, browning equals max flavor.
You'll also want to make sure to scrape up all those delicious browned bits on the bottom of the pan (from browning the beef and mushrooms) once you add in the beef stock. It's free flavor!
Guess what else is great about this recipe: Serve it with some wine, a hunk of baguette, some red wine, and a mixed greens salad (with maybe some fancy cheese--everyone loves fancy cheese) and you've got yourself either a terrific date night dinner or a meal to impress dinner guests. Love that.
While you're at, check out my kale Caesar salad recipe--that would be perfect to serve with this dinner (sans the tuna, of course). Need a cozy dessert to go with it? Why not try my make-ahead chocolate eclair cake. (It's secretly super easy.) We can't forget about a fun cocktail. My black tea bourbon hot toddy is a great one.
But, enough about that. You ready to make this scrumptious meal? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this tasty dish:
- wide egg noodles
- salted butter
- vegetable oil
- top sirloin steak
- kosher salt
- freshly ground black pepper
- yellow onion
- sliced fresh mushrooms
- beef stock
- all-purpose flour
- Worcestershire sauce
- Dijon mustard
- sour cream
- fresh Italian parsley
(See recipe card for full recipe and quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the noodles to al dente in boiling salted water according to the package instructions. Drain and transfer to a large bowl. Add the butter and toss until melted. Keep warm.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with salt and cracked pepper. Add half of the steak to the skillet and cook until browned on both sides, about 3 to 4 minutes. Remove to a plate. Repeat with the remaining steak.
- Then, heat the remaining oil in the skillet. Add the onions and mushrooms and cook, stirring occasionally, until browned and tender, about 8 minutes.
- Finally, whisk together the stock, flour, Worcestershire sauce, and Dijon mustard. Add to the mixture in the skillet and cook until thickened. Stir in the sour cream and add the steak, stirring until coated in the sauce. Spoon the mixture evenly over the cooked pasta and sprinkle with parsley before serving.
Hint: The steak will release its liquid before turning brown. This is totally normal. Don't rush this step--the browned bits that are created in the bottom of the pan equal a world of flavor.
Substitutions
Out of an ingredient? Need to make a swap? Here are some substitution suggestions:
- Steak - For this recipe, I use top sirloin. It's a leaner cut but has tons of savory flavor (and it tends to be on the cheaper side). Feel free to use flank steak, ribeye, or skirt steak instead. You could also use ground beef.
- Egg Noodles - Wavy egg noodles are the traditional pasta served with beef stroganoff, but substitute your favorite shape that you've got on hand. Penne, fusili, or even fettuccine are great choices.
- Mushrooms - To keep things simple, I go for sliced button mushrooms, but really any mushroom will work. Baby portabello mushrooms (cremini) are a great option too.
- Beef Stock - Out of beef stock? You can use beef broth instead. Or, use chicken broth or vegetable broth and add a tablespoon or two of low-sodium soy sauce to increase the umami flavor.
- Sour Cream - Instead of sour cream, plain Greek yogurt works too. Or, substitute a little heavy cream instead.
- Parsley - If you have other fresh herbs on hand they'll work great too. Thyme, rosemary, and dill are all great options.
Variations
Check out these additional ways to change up this recipe:
- Spicy - Like things on the spicy side? Add a little cayenne pepper to the sauce as it thickens.
- Vegetarian Mushroom Stroganoff - To make this recipe vegetarian, omit the steak and use vegetable stock instead of beef stock. "Beef" things up by adding another container of sliced mushrooms and some sliced red peppers. Or brown cubes of tofu instead.
- Chicken and Mushroom Stroganoff - This recipes is equally delicious with sliced boneless skinless chicken breast instead of steak. You can also swap out the beef stock for chicken stock.
- Fancier Steak and Mushroom Stroganoff - Before adding the beef stock mixture, add a couple of tablespoons of dry sherry. It will create the most luscious mushroom sherry cream sauce.
Equipment
Here's the equipment you'll need to make the best beef stroganoff recipe:
- large pot
- colander
- large bowl
- large skillet or large sauté pan
- chef's knife
- dry measuring cups
- liquid measuring cup
- measuring spoons
- whisk
Storage
Store the leftover steak mixture separately from the cooked noodles in airtight containers in the refrigerator for up to 3 days.
This recipe doesn't freeze well.
Tasty Tip
How to avoid lumpy sauce: Make sure the stock is at room temperature when you whisk in the flour. Hot stock will cause lumps of flour.
Tasty Tip #2
If you discover your sauce isn't thick enough, make a slurry. Whisk together 1 tablespoon all-purpose flour with 1 tablespoon cold water and stir into the sauce. Cook 5 minutes or until thickened. Repeat the process until you reach the desired consistency.
Frequently asked questions
Classic beef stroganoff sauce is made with beef stock, Dijon mustard, Worcestershire sauce, and sometimes white wine.
The traditional noodles to use for beef stroganoff are wide egg noodles or extra-wide egg noodles. They're perfect for soaking up all that yummy sauce.
The trick to preventing curdling is to make sure the sour cream isn't straight out of the fridge. It should be at room temperature. You can also add a little of the thickened beef stock gravy to the sour cream and mix it together before adding to the gravy. (This is called tempering.)
Add the sour cream right at the end of cooking. It has a tendency to curdle if it's exposed to high heat for a long period of time.
I don't, but you certainly can! Remember that a little goes a long way--a couple of teaspoons should be plenty.
I feel like fresh garlic is optional for this recipe, but if you have it on hand and want to add it, I so go for it. Two cloves should be plenty.
Good news Noodles and Company steak stroganoff fans. It is---but I'm a little biased. I think it's better than the version from the national fast-casual chain.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with easy beef stroganoff:
🍽Get the recipe
The Best Steak Stroganoff with Buttered Noodles
Equipment
- large pot
- colander
- large bowl
- large skillet or large sauté pan
- chef's knife
- dry measuring cups
- liquid measuring cup
- measuring spoons
- whisk
Ingredients
- 1 (16-ounce) package wide egg noodles
- 3 tablespoon salted butter
- 2 tablespoon vegetable oil (or use olive oil)
- 1 ½ pounds top sirloin steak, thinly sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 medium yellow onion, halved and thinly sliced
- 2 (8-ounce) packages sliced fresh mushrooms
- 2 ½ cups beef stock
- 3 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- Chopped fresh Italian parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain, and transfer to a large bowl. Add the butter and toss until melted. Keep warm.
- Meanwhile, season the steak with the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the steak, in two batches, until browned on both sides, about 4 minutes on each side. (The steak will naturally release its liquid before becoming golden brown.) Remove the steak to a plate, and keep warm, reserving the drippings in the skillet.
- Add the remaining 1 tablespoon oil to the skillet. Add the onion and mushrooms and cook, stirring occasionally, until the onions and mushrooms are tender and golden brown, about 8 minutes.
- Whisk together the stock, flour, Worcestershire sauce, and the mustard and pour into the skillet. Cook, stirring constantly, until the mixture thickens. Stir in the sour cream and the cooked steak.
- To serve, divide the noodles evenly between serving bowls. Top with the stroganoff mixture and sprinkle with parsley.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the ground beef to an internal temperature of 160°F when tested with a meat thermometer.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Sonja says
Oh yum! This Stroganoff reminded me of one of my favourite childhood dishes my mom used to make. I never had a recipe for it and this tasted pretty much exactly like hers. I added gherkins to it (I know, I know, we are weird), as that's what she used to do and it was so delicious!
AshleyFreeman says
I can see how gherkins would work! I'll have to give that a try!
Marie-Pierre Breton says
This is a fantastic pasta dish, perfect for the winter season! The whole family enjoyed it a lot. Thanks!
AshleyFreeman says
Thanks so much for the note, Marie-Pierre! So glad y'all liked it!
Juyali says
Made this for dinner, and my whole family loved it! The steak was tender, and the sauce was so flavorful. Definitely making it again!
AshleyFreeman says
Hooray! That's so great to hear!
Lisa says
This is a wonderful stroganoff recipe! Worked great and fed the whole family with leftovers.
AshleyFreeman says
Thanks so much Lisa! And hooray for leftovers, right?