If you’re craving something cozy, satisfying, and downright delicious, you’re gonna love this Beef Stroganoff Recipe with Mushrooms Recipe. It’s one of those classic dishes that just hits all the right spots—creamy, meaty, with tender mushrooms, and a sauce that’s pure comfort in a bowl. Seriously, from the first time I made this, it became a quick favorite in my kitchen, and I’m confident you’ll enjoy it just as much.
Why You’ll Love This Recipe
- Quick Prep & Cooking: You’ll have a luscious meal ready in about 30 minutes—perfect for busy weeknights.
- Rich, Creamy Sauce: The combination of sour cream and Dijon mustard creates a velvety, tangy sauce that’s irresistible.
- Mushroom Magic: Sautéed mushrooms add earthy depth that pairs perfectly with tender strips of beef.
- Super Flexible: Whether you want it over noodles, rice, or mashed potatoes, you can customize this to your taste and occasion.
Ingredients You’ll Need
The ingredients here come together to create that classic Beef Stroganoff charm. I love how simple pantry staples plus fresh mushrooms and good-quality beef transform into something fancy-tasting without any fuss. For best results, pick an expensive cut when you can and fresh mushrooms that have that firm bite.
- Scotch fillet steak (boneless rib eye): This cut stays tender and juicy; I find it cooked quickly and is worth the splurge.
- Vegetable oil: Use a neutral oil with a high smoke point for perfect searing.
- Onions: Gives a sweet base flavor; slice thinly for even cooking.
- Mushrooms: Use button or cremini mushrooms, sliced thick enough to keep bite but cook through.
- Butter: Adds richness and helps brown the mushrooms and onions beautifully.
- Flour: Helps thicken the sauce; all-purpose works great.
- Beef broth: Choose low-sodium to control seasoning; it builds the sauce’s savory base.
- Dijon mustard: Does wonders to add a subtle tang and depth.
- Sour cream: The star that makes the sauce creamy and luscious without overwhelming richness.
- Salt and pepper: Essential for seasoning, adjust to taste at the end.
- Pasta or egg noodles: Short pastas work best; they’re easier to twirl and soak up all the sauce.
- Chopped chives (optional): A fresh, oniony finish that I love sprinkling on top.
Variations
One of the things I love about this Beef Stroganoff Recipe with Mushrooms Recipe is how easy it is to make your own. Whether you want to add a twist or keep it classic, feel free to experiment and adjust to your family’s favorites!
- Pork Stroganoff: I discovered this variation by accident when I substituted pork loin for beef — it was tender and just as rich; give it a try if you want a milder meat flavor.
- Gluten-Free: Swap flour for cornstarch to keep the sauce thick without gluten worries.
- Extra Veggies: Sometimes I throw in some bell peppers or peas to add color and freshness.
- Make It Saucy: If you like more sauce, you can simply increase the broth and sour cream amounts slightly.
How to Make Beef Stroganoff Recipe with Mushrooms Recipe
Step 1: Prep and Slice Your Beef for Quick Cooking
Here’s the trick I learned early on: flattening your steak to about 3/4 cm thick makes all the difference for tenderness and even cooking. After pounding gently, slice into thin strips—around 5mm wide—and season with salt and pepper. This step sets you up for that perfect sear.
Step 2: Sear the Beef in Batches
Heat half your oil in a skillet over high heat and quickly spread half the beef out. Let it sear untouched for about 30 seconds on each side to get those beautiful brown edges. Don’t worry if the insides still look pink—that’s perfect. Remove that batch and repeat for the second batch with the remaining oil. This quick sear locks in flavor.
Step 3: Sauté Onions and Mushrooms to Golden Perfection
Turn the heat to medium-high and melt your butter. Toss in your onions and cook just for a minute before adding mushrooms. Let those mushrooms brown and get golden—it’s where your sauce’s deep flavor begins. Scrape the pan bottom while you stir to collect all those tasty browned bits!
Step 4: Build the Sauce with Flour, Broth, and Sour Cream
Sprinkle the flour over the cooked mushrooms and onion, cooking and stirring for about a minute to cook out that raw flour taste. Gradually add the beef broth while stirring steadily, so the sauce becomes smooth. Stir in the Dijon mustard and sour cream—the sauce might look a little split at first, but it’ll come together beautifully when heated. Bring to a gentle simmer and let it thicken for 3 to 5 minutes—it should be pourable like cream.
Step 5: Finish with the Beef and Adjust Seasoning
Return the seared beef and any juices back to the skillet and simmer for just a minute. Trust me, don’t overcook now—you want tender beef, not rubbery. Taste and adjust with salt and pepper. Remove from heat immediately and you’re ready to eat!
Step 6: Serve Over Your Favorite Noodles
I love serving this stroganoff over short pasta shapes or egg noodles—they capture the sauce so well. Sprinkle chopped chives on top for a fresh pop of color and flavor.
Pro Tips for Making Beef Stroganoff Recipe with Mushrooms Recipe
- Thin But Not Too Thin Beef: Flattening the steak helps cook it quickly and keep it tender, but don’t slice the strips paper-thin or they’ll dry out fast.
- Don’t Skip Browning the Mushrooms: Those golden bits add so much depth, so cook them slowly over medium-high heat and scrape the pan often.
- Mind When You Add Beef Back: Only simmer the beef for a minute after returning to keep it perfectly tender—not tough and chewy.
- Use Low-Sodium Broth: That way you control salt at the end, avoiding over-seasoning your dish.
How to Serve Beef Stroganoff Recipe with Mushrooms Recipe
Garnishes
I always sprinkle chopped fresh chives on top. They add a nice mild onion flavor and brighten up the dish visually. Sometimes I also add a few parsley leaves if I want a bit of herb freshness without overwhelming the sauce.
Side Dishes
While I usually serve this over egg noodles, it pairs wonderfully with creamy mashed potatoes or even buttery polenta. If you want to keep it lighter, a side of steamed green beans or a simple garden salad balances the richness perfectly.
Creative Ways to Present
For special occasions, I like plating individual portions in wide shallow bowls so the sauce shines. You could also serve this in a warm bread bowl for a rustic touch that’s sure to impress guests. A sprinkle of smoked paprika adds a subtle color and flavor twist that always gets compliments.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 4 days. I find the flavors actually deepen overnight. Just make sure to cool it completely before refrigerating to keep that creamy texture intact.
Freezing
I’ve frozen leftovers many times—just portion into freezer-safe containers, leaving some room for expansion. It freezes nicely, though the mushrooms can soften a bit. Thaw fully overnight in the fridge for best results.
Reheating
Reheat gently over low-medium heat on the stove, stirring often, to keep the beef tender and sauce creamy. If needed, add a splash of broth or water to loosen the sauce, but avoid high heat to prevent curdling the sour cream.
FAQs
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Can I use other cuts of beef for this stroganoff recipe?
Absolutely! I recommend tender, quick-cooking cuts such as boneless rib eye, sirloin tips, or beef tenderloin. Avoid tougher cuts like round steak as they might get chewy unless you tenderize properly. If using less expensive cuts, consider “velveting” the beef—a simple Chinese technique that keeps it tender and juicy.
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Can I make this recipe dairy-free?
Definitely! Swap out the sour cream for a dairy-free yogurt or coconut cream for a creamy consistency. Just be mindful to adjust acidity and seasonings since the flavor profile changes a bit.
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Is it okay if the sauce looks a little curdled when adding sour cream?
Yes, that’s totally normal. The sauce might look split initially, but as it heats gently, it will come together into a creamy, smooth sauce. Just avoid boiling vigorously once sour cream is added.
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What can I serve with Beef Stroganoff Recipe with Mushrooms Recipe?
This recipe is super flexible—you can serve it over egg noodles, mashed potatoes, rice, or polenta. A simple salad or steamed veggies make great sides if you want something light to balance the richness.
Final Thoughts
I absolutely love how this Beef Stroganoff Recipe with Mushrooms Recipe turns out every single time—it’s like getting a warm hug from your food. Whether you’re making it for a comforting weeknight dinner or showing off a classic dish to friends, it’s reliable, rich, and above all, delicious without needing fancy ingredients or techniques. I highly recommend giving it a try—you’ll be glad you did, and your family will probably ask for seconds!
Print
Beef Stroganoff Recipe with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main
- Method: Frying
- Cuisine: Russian, Western
Description
This classic Beef Stroganoff recipe features tender strips of scotch fillet steak cooked quickly in a rich, creamy mushroom sauce with sour cream and Dijon mustard, served over pasta or egg noodles. It’s a comforting Russian-inspired dish that’s perfect for a hearty dinner, combining tender beef, savory mushrooms, and a silky gravy that clings to your choice of noodles.
Ingredients
Beef and Sauce
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (or 1 tbsp cornstarch for gluten free option)
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper, to taste
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prep the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm thick. Slice into 5 mm strips, cutting long pieces in half and discarding excess fat. Sprinkle the beef strips with a pinch of salt and pepper.
- Brown the Beef: Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef strips in the skillet quickly spread with tongs. Leave untouched for 30 seconds to brown, then turn quickly and brown the other side for 30 seconds. Remove browned beef to a plate. Repeat with remaining beef and 1 tbsp oil.
- Cook Onions and Mushrooms: Reduce heat to medium-high. Add butter to the skillet and melt it. Add sliced onions and cook for 1 minute, then add mushrooms. Cook until mushrooms are golden, scraping the bottom of the pan to release all the browned flavorful bits.
- Make the Sauce: Sprinkle flour over the vegetables and cook while stirring for 1 minute. Gradually add half the beef broth, stirring until incorporated, then add the remaining broth. Stir well.
- Add Cream and Mustard: Stir in sour cream and Dijon mustard until combined. The sauce might look split; the sour cream will smooth as it heats. Bring to a gentle simmer then reduce heat to medium-low.
- Thicken the Sauce: Let the sauce simmer for 3–5 minutes until thickened to the consistency of pouring cream. Adjust salt and pepper to taste.
- Finish the Dish: Add the browned beef and any plate juices back to the skillet. Simmer together for 1 minute, then remove from heat immediately to avoid overcooking the beef.
- Serve: Serve the stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired.
Notes
- Best beef cuts for stroganoff include boneless rib eye, sirloin steak tips, and tenderloin. Avoid tougher cuts like round steak and hanger steak.
- For gluten-free option, substitute flour with cornstarch.
- Serve with short pastas for easier eating or with mashed potatoes, rice, or polenta.
- Adjust sauce thickness with a splash of water if too thick but avoid over-simmering after adding beef to prevent overcooking.
- Store leftovers in the fridge for 3 to 4 days or freeze. Fully thaw before reheating carefully to avoid toughening the beef.
- Nutritional values are estimated per serving, assuming 5 servings, excluding pasta.
Nutrition
- Serving Size: 1 serving (excluding pasta, approx. 160 g beef stroganoff)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
