Name: Homemade Beef Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Russian
Ingredients: 1 lb beef sirloin, sliced; 1 onion, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 2 cups beef broth; 1 cup sour cream; 4 tbsp flour; 2 tbsp olive oil; Salt and pepper, to taste; Egg noodles or rice, for serving

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This creamy, savory beef stroganoff is one of my go-to comfort meals. Tender slices of beef, earthy mushrooms, and a rich sour cream sauce come together in a hearty dish that’s perfect over noodles or rice. I love how it feels indulgent yet comes together quickly for a weeknight dinner.

Homemade Beef Stroganoff

Why You’ll Love This Recipe

I love that this beef stroganoff is both cozy and quick. The flavor is deep and comforting, thanks to the combination of seared beef, sautéed mushrooms, and a tangy sour cream sauce. It’s versatile enough to serve over noodles, rice, or even mashed potatoes, and it’s made in just one skillet, which means less cleanup for me. It’s also a dish that impresses without requiring hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb beef sirloin, sliced
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 cup sour cream
4 tbsp flour
2 tbsp olive oil
Salt and pepper to taste
Egg noodles or rice for serving

Directions

I warm up my largest skillet over medium heat with the olive oil. I add the beef and let it brown nicely, then scoop it out and set it aside.
In the same skillet, I toss in the chopped onion and garlic, sautéing until they’re soft and fragrant.
I add the mushrooms and cook them until they release most of their moisture.
I sprinkle flour over the mushroom mixture, stirring so everything gets coated.
I gradually pour in the beef broth, stirring constantly so the sauce thickens and becomes smooth.
I reduce the heat and gently stir in the sour cream before returning the beef to the pan.
I season with salt and pepper, giving everything a good stir until heated through.
I serve it over warm egg noodles or fluffy rice.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 25 minutes to cook, making it ready in roughly 35 minutes.

Variations

I sometimes swap the beef sirloin for ground beef if I want a budget-friendly version. For a lighter twist, I use Greek yogurt instead of sour cream. When I want extra flavor, I stir in a splash of white wine before adding the beef broth. I also like using a mix of mushrooms for a richer taste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use low heat on the stove and add a splash of beef broth or water to loosen the sauce. I avoid boiling so the sour cream doesn’t separate.

FAQs

Can I freeze beef stroganoff?

I can, but I prefer not to because the sour cream can separate when thawed. If I do freeze it, I freeze without the sour cream and stir it in when reheating.

What cut of beef works best?

I like sirloin for tenderness, but ribeye, tenderloin, or even flank steak work well when sliced thinly.

Can I make this vegetarian?

Yes, I can replace the beef with extra mushrooms or even lentils, and use vegetable broth instead of beef broth.

How do I keep the sauce from curdling?

I make sure the heat is low when I add the sour cream and avoid boiling after it’s added.

What can I serve it with besides noodles or rice?

I enjoy it with mashed potatoes, zucchini noodles, or even crusty bread to soak up the sauce.

Conclusion

This homemade beef stroganoff is the kind of recipe I reach for when I want something hearty, flavorful, and ready in under an hour. It’s adaptable, crowd-pleasing, and so satisfying on a chilly evening—or any evening when comfort food calls.