Beef Stroganoff is a delicious and flavorful pasta dish that is ready in under 25 minutes. This Russian recipe has gained wide popularity all over the world for obvious reasons — it’s delicious comfort food at it’s finest. Tender, bite-sized chunks of Beef are tossed with buttery egg noodles in a thick, creamy sauce with mushrooms that add an extra earthy flavor to the mix. Beef Stroganoff is a great comforting weeknight dinner, especially in the cozy winter months. Packed with protein from quality beef and egg noodles, this beef stroganoff is the satisfying meal you’re looking to feed your family.

Why You’ll Love Beef Stroganoff

• The beef. For this beef stroganoff, you’ll need either beef flank steak or top sirloin, which are both tender and lean cuts of meat. They deliver great flavor and texture without the added fat. Or use leftover roast beef.
• The sauce. The creamy sauce is another essential aspect of beef stroganoff. It’s made from butter, beef broth, heavy cream, sour cream, and more. Flavored with ingredients like onion, mushroom, garlic, and Dijon mustard, the beef stroganoff cream sauce is salty, savory, and delicious.
• The noodles. You can serve beef stroganoff over rice, potatoes, or noodles. My favorite are noodles and you want to use quality egg noodles — the wide kind. This traditional noodle picks up the optimal amount of sauce for a creamy and indulgent pasta dish.

Ingredients and Substitutions

To make this delicious beef stroganoff, you will need the following ingredients (full quantities in the recipe card below):

• vegetable oil
• beef - I recommend using beef flank steak or top sirloin for this stir fry. You can also use leftover roast beef for a great way to use up holiday leftovers.
• butter
• brown mushrooms
• onion
• garlic
• all-purpose flour
• beef broth - I sometimes have a batch of Slow Cooker Bone Broth in the fridge that is perfect to use in this recipe.
• heavy cream - or substitute with half and half cream.
• sour cream
• dijon mustard - or substitute with ketchup.
• salt and pepper
• dried wide egg noodles - optional, for serving.
• fresh parsley - optional, for serving.

You will also need measuring cups and spoons and a large skillet (I used my cast-iron skillet).

How to Make the Best Beef Stroganoff

1. Sear beef. Heat oil in a large skillet over medium-high heat until sizzling hot, about 1 minute. Add beef and sauté until browned on all sides, about 3-4 minutes. (If using leftover roast beef, add it in and cook for 1-2 minutes instead, until starting to warm). Set aside on a plate.
2. Sauté aromatics. In the same skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms, onion, and garlic and sauté until golden brown and tender, about 3-4 minutes. Then, add flour and mix until well combined, about 1 minute.

3. Add sauce. Add beef broth, heavy cream, sour cream, and mustard. Mix well until smooth and bring the mixture to a simmer, about 2-3 minutes.
4. Toss. Return the cooked beef to the pan and season with salt and pepper. Stir well and let it simmer over medium heat until heated through and the sauce thickens to a desired consistency, about 3-4 minutes.
5. Serve. Garnish with parsley and serve warm with pasta (I like to serve with egg noodles). To cook the egg noodles, bring a large pot of salted water to a boil over medium-high heat. Add egg noodles and cook according to package directions, about 6 minutes. Drain well and set aside.

More Beef Recipes

• 25 Ground Beef Recipes
• Beef Wild Rice Soup
• Roast Beef
• Homemade Hamburger Helper
• Spaghetti Bolognese
• Instant Pot Beef Curry