Our creamy beef stroganoff is quick enough to make for a weeknight meal and delicious enough to become an instant family favorite!
This recipe has long been a family favorite. Slices of beef with mushrooms in a rich, tangy cream sauce served over buttered noodles…What’s not to love?!
We like it best served over buttered egg noodles but sometimes I serve it over cooked rice or individually baked potatoes.
Creamy Beef Stroganoff Ingredients
- sirloin steak
- olive oil
- onion
- mushrooms –You can obviously use whatever type of mushrooms you like. I’ve made this many times with button mushrooms but I prefer using sliced cremini mushrooms. I think the cremini has more flavor and it enhances the meaty flavor of this dish.
- flour
- beef broth
- tomato paste
- dry sherry – If you need a sherry substitute, any kind of red wine will work. For nonalcoholic options, consider apple cider vinegar. In a pinch, you can simply use a bit more beef broth, but the sherry brings acid and a layer of flavor that adds punch to the sauce!
- salt & pepper
- herbs: This dish uses both dried tarragon and dried thyme. Some people don’t care for the strong flavor of tarragon. If you are in that camp, I suggest you omit the tarragon and double the thyme.
- sour cream
- parsley
- egg noodles
Recipe Notes For Creamy Beef Stroganoff:
- Lower Fat Version: This can be made as a lower fat version with nonfat sour cream. The sauce still has a lot of flavor and, as you can see, still has a creamy texture, it’s just not as rich. I have to say I prefer the full-fat version but I like that the sauce works well with either.
- Sauce Thickness: (3/10/2016) A few readers have commented that their stroganoff has come out too runny. I’m going to suggest you start with adding half of the can of broth at step 3 and continue on with the recipe as written. (I’m amending the recipe to say use 1/2 of the can) Add more of the broth at any point to thin sauce as needed/desired.
- I can’t understand why we’re getting different results!!! I think starting with half a can of broth will give everyone more control over the thickness of the sauce. I’ve always followed the recipe just as I wrote it below with thick and delicious results. I guess this is just one of those mysteries in life!
- Btw~ I still love the addition of tomato paste. I think it adds a nice complexity and additional flavor to this yummy sauce. 🙂
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Food handling guidelines suggest this can be kept in the fridge for about 3-4 days.
- Can You Freeze This? Freezing will change the consistency of the dish, particularly the noodles. If you’re freezing as a meal prep option, don’t add the noodles or sour cream.
- Defrost the meat and sauce overnight in the fridge and stir in sour cream after you’ve brought it up to temperature. Make the noodles on the stovetop and combine them.
- Leftovers freeze fine. Just remember it will be thicker than fresh, and the noodles will be very soft.
- Make-Ahead Tips: You can make the meat and sauce ahead of time. Hold the sour cream and noodles until you’re ready to serve. Bring the meat mixture up to a simmer, adding a bit of beef broth if it is too thick. Stir in the sour cream and heat it through.
- Make the noodles separate and stir the cooked, drained pasta into the meat just before serving. Stir well to coat all the noodles with the sauce!
- Food Safety: If you’d like more info on food safety check out this link.
More Beef and Noodle Recipes
Tried This Recipe?
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Beef Stroganoff
Tender steak, flavorful mushrooms, and tangy cream sauce come together over buttered egg noodles in my Beef Stroganoff dinner sensation!
Servings: 4 servings
Ingredients
- 1 1/2 pounds sirloin steak thinly sliced into strips across the grain
- 2 tablespoons olive oil
- 1 medium onion diced
- 8 ounces mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 (14.25-ounce) can beef broth
- 3 tablespoons tomato paste
- 3 tablespoons dry sherry
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 8 ounces sour cream
- 2 tablespoons parsley chopped
- 1 pound uncooked egg noodles, cooked per package directions, then tossed with butter
Instructions
- In a large saute pan, heat the oil (2 tablespoons) then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
- Add the onion (1) to the pan and cook until it just begins to soften about 4-5 minutes. Add the mushrooms (8 ounces) and cook until they're soft about 5-7 minutes. Sprinkle flour (2 tablespoons) evenly over veggies. Mix until veggies are evenly coated.
- Add HALF the can of beef broth and the tomato paste (3 tablespoons) and cook, stirring constantly until the mixture thickens, about 2-3 minutes.
- Add beef and any accumulated juices back to the pan, then add sherry (3 tablespoons), salt (1 1/2 teaspoons), pepper (1/2 teaspoon), tarragon (1/2 teaspoon), and thyme (1/2 teaspoon). Reduce heat to low and simmer for about 5 minutes. Remove from heat then add sour cream (8 ounces) and stir until sour cream is completely incorporated and the sauce is smooth. Sprinkle with parsley (2 tablespoons) and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.
Fans Also Made:
Notes
- Lower Fat Version: This can be made as a lower fat version with nonfat sour cream. The sauce still has a lot of flavor and, as you can see, still has a creamy texture, it’s just not as rich. I have to say I prefer the full-fat version but like that the sauce works well with either.
- Sauce Thickness: (3/10/2016) A few readers have commented that they’re Stroganoff has come out too runny. I’m going to suggest you start with adding half of the can of broth at step 3 and continue on with the recipe as written. (I’m amending the recipe to say use 1/2 of the can) Add more of the broth at any point to thin sauce as needed/desired.
Nutrition
Serving: 1serving | Calories: 902kcal | Carbohydrates: 93g | Protein: 59g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 228mg | Sodium: 1515mg | Potassium: 1346mg | Fiber: 6g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 172mg | Iron: 6mg
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Wonderful receipe
Yaaay! Thank you 🙂
Such a good recipe! My fiends from Brazil use tomato paste in their stroganoff so I had to give it a try and thankfully I came across this recipe!! This was a few years ago and I’ve now made this recipe for my family probably 12-14 times…everyone just loves it! Using 1/2 the broth allows you to control constancy but I generally use the full amount. I haven’t needed to but you can always thicken with a bit of wondra before adding sour cream as needed. Tweaking with more/less of any of the ingredients as your taste buds see fit works well…I use butter instead of oil and often pile on the mushrooms but ya, almost impossible to make this recipe ‘wrong’….just use all the ingredients, don’t skip the tarragon and your family will be delighted!!
Thank you for sharing!!!
This was AMAZING! Definitely one of the best beef stroganoff recipes I have tried. My family devoured this recipe. I adjusted a few things to cater to my family’s taste. I added 4 garlic cloves with the onions, used butter instead of olive oil, and doubled the mushrooms. I got 3 whole sirloins seasoned with salt, pepper, onion powder, garlic powder; cooked them to medium/medium rare, and let them rest until the sauce was simmering. I used white cooking wine instead of dry sherry, only used 1 teaspoon of salt(since the steaks were salted and the butter used in sauce and noodles was salted butter.) Lastly, I added a little extra flour, sour cream, and almost the whole can of broth to account for the extra ingredients and sprinkled it with dried parsley since I didn’t have fresh on hand. I was hesitant about using the tomato paste but trust me it was a surprisingly great addition. It was so creamy and delicious, the steak was juicy and cooked to perfection and we are definitely adding this to our list of routine dinner options.
Hi, Dre! Wow, thank you so much for your positive review. I’m gonna try your version!
It was really really good, only thing is next time I am going to add only 2T of tomato paste. I did season as I cooked. It was really good.
Glad you liked it, Asia! Thank you for sharing! 😀
Very similar recipe to what my mom made when I was a kid. This is one of my favorite meals!
Are ya’ll using tomato PASTE or tomato sauce? Using sauce would account for the red runniness…
Hi Kimberly,
This receipe was a huge hit for dinner tonight! I did make a few changes as I am not sure if the spices called for would work for us.
First, I soaked my beef pieces in beer for about an hour. Looking for natural tenderizing. Second I replaced tarragon and thyme with Cavender’s All Purpose Greek Seasoning. Lastly, instead of dry sherry, I chose a nice Argentine Malbec. Rutu 22.
The receipe was awesome. Very complex flavors. First you get a little flavor of the Malbec, and then the savory sensation of the sauce. The finish is smooth and creamy. Oh yeah, I put a full stick of butter in my egg noddles. Had a side of Leisure Peas and salad with blue cheese dressing. The extra Rutu 22 was put to good use.
Thank you for sharing great receipes! Everything that I have made from your receipes has been awesome. This one is no doubt a 5 star!
Hey Phillip. Sounds like a yummy way to make this beef stroganoff! I’m so glad you enjoyed and I’m over the moon about that you’ve enjoyed everything you’ve tried from our site!! 🙂
I have made this recipe several times with beef and it has been excellent every time, but tonight I made it with venison and it was exceptional! This recipe is a keeper!
So glad you liked the recipe 🙂
kathleen, tried this recipe and it was awesome. not sure how some say it was red in color, im thinking she may have used more than 3 tablespoons tomatoe paste. I think also maybe try not salting the mushrooms while cooking as it releases moisture and also it is a must to use regular sour cream and not low fat as the low fat is too thin and will not thicken.
Hey Jelena! So glad you liked the recipe 🙂 My fam really adores it! Thanks so much for your input!!! I appreciate you sharing your experience!!!
Kathleen, we tried your recipe tonight and everyone loved it. I had thawed out a chuck roast so cute it up in bite size chunks and used it. When I read the ingredients I was confident that it would not be watery and mine wasn’t. I let it simmer after adding the beef broth then again after the Sherry and again after the tomato paste. I also use cast iron and I think that also makes a difference. Thank you so much for sharing!
Hi Deana. I’m so glad you liked the recipe. I really appreciate you sharing your experience! 🙂
I too has similar results with the recipe being extremely watery when following the recipe exactly. I just think that 14 oz of broth, the can of tomato paste plus the sherry and the liquid from the mushrooms and onions is too much. That being said, you can either reduce the broth by half using 7 oz and half the called for amount of tomato paste because that’s just too much tomato paste for this size recipe and would completely over power the flavors, or do what I did and spend the time reducing it down through evaporation process
The flavor of this stroganoff is absolutely delicious when using half the called for paste and reducing the liquid and I absolutely make this again!
Hi Kimberly. Thank you so much for your input! I can’t figure out why some people are having varying results. I’ve updated the post and amended the recipe. Thanks again 🙂
Mine turned out very liquidy and red. I would completely omit the tomato paste next time. It tastes nothing like beef stroganoff and everything like tomato.
Hi Christi. Not sure why you had those results! Was there extra liquid from washing the mushrooms maybe?