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Beef Stroganoff
5 from 1,003 votes

Beef Stroganoff

Beef Stroganoff features strips of sirloin or ribeye lightly floured and browned, then simmered in a creamy mushroom sauce flavored with Worcestershire sauce, Dijon mustard, and thyme. The sauce is thickened with flour and enriched with sour cream for a velvety texture. Served over egg noodles or mashed potatoes, it delivers tender beef and earthy mushrooms in a rich, tangy sauce.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 453 kcal
Course: Main Course, Dinner
Cuisine: American, Russian

Ingredients

  • 1 ½ pounds sirloin steak or ribeye
  • 3 tablespoons all-purpose flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter salted
  • 1 small onion diced
  • 8 ounces mushrooms sliced, white or cremini
  • 1 clove garlic minced
  • 14.5 ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • ½ teaspoon thyme dried leaves
  • ½ cup sour cream
  • egg noodles pasta, or mashed potatoes for serving

Instructions

    Cup of Yum
  1. Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
  2. Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
  3. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
  4. Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
  5. Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
  6. Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
  7. Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
  8. Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.

Notes

  • Choose striploin or ribeye for best flavor and tenderness.
  • Brown beef in small batches to achieve good sear without overcooking.
  • Do not fully cook beef during browning; it will finish cooking in sauce.
  • Use a cornstarch and water slurry to thicken sauce if needed.
  • Stir sour cream in off heat to prevent curdling.
  • Store leftovers refrigerated for up to 4 days or freeze up to 4 months.

Nutrition Information

Calories 453 (23%) Carbohydrates 12g (4%) Protein 43g (86%) Fat 25g (38%) Saturated Fat 13g (65%) Cholesterol 148mg (49%) Sodium 761mg (32%) Potassium 1092mg (23%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 530IU (11%) Vitamin C 4.6mg (5%) Calcium 107mg (11%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 453

% Daily Value*

Calories 453 23%
Carbohydrates 12g 4%
Protein 43g 86%
Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 148mg 49%
Sodium 761mg 32%
Potassium 1092mg 23%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 530IU 11%
Vitamin C 4.6mg 5%
Calcium 107mg 11%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.