This easy Beef Stroganoff is a beloved classic and a reliable family dinner. Tender, well-seasoned steak combines with sautéed onions and mushrooms in a rich, sherry-enhanced sauce finished with sour cream, all served over tender egg noodles. It’s comforting, straightforward to prepare, and perfect for weeknights or when you want a satisfying homemade meal.
Homemade Beef Stroganoff
Serve a classic plate of Beef Stroganoff that tastes like a home-cooked favorite: sliced steak, sautéed onions and mushrooms, and a silky sour cream sauce built on a base of sherry and beef stock. This version is made from scratch—no canned soups—so it’s rich but clean-tasting. Use a good quality steak and take care not to overcook it so the meat stays tender in the sauce.
If you prefer a budget-friendly alternative, ground beef versions exist and can be just as comforting. There are also variations that lean more toward French onion flavors or soup-style stroganoff for a lighter, brothy take.
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Recipe Shopping List
Here are the basic items you’ll need to prepare this Beef Stroganoff. Check the recipe card below for precise amounts and notes.
- Butter
- Mushrooms (sliced)
- Onion (diced)
- Garlic
- Flour
- Neutral oil (for searing)
- Good quality steak (flat iron, ribeye, sirloin, or tenderloin)
- Dry sherry
- Beef broth
- Sour cream
- Egg noodles (or your preferred pasta)
How To Make This Recipe
Below is a concise overview of the process so you know what to expect before you begin. Follow the detailed recipe steps in the recipe card for timing, quantities, and helpful tips.
- Noodles: Boil salted water and cook egg noodles until al dente. Drain and keep warm.
- Mushroom mixture: Sauté mushrooms and onions in butter until tender. Add garlic and flour and cook briefly to remove the raw flour taste; this helps thicken the sauce.
- Sear the steak: Quickly sear seasoned steak slices over high heat until browned but still tender inside.
- Sauce: Deglaze the steak pan with sherry, add beef broth, and combine with the mushroom-onion mixture; simmer until the sauce thickens.
- Finish: Temper the sour cream into a bit of warm sauce, then stir back into the pot so the sour cream blends in without curdling. Serve spooned over egg noodles.
Recipe FAQ
Choose a tender cut that cooks quickly and remains juicy when sliced thin: flat iron, ribeye, sirloin, or tenderloin are all excellent options. Use whatever quality steak you enjoy for pan-searing.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to avoid overcooking the beef. Portioning into single-serving containers makes reheating quick and convenient for lunches.
Yes. Freeze cooled stroganoff in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently so the steak stays tender and the sauce doesn’t break.
Egg noodles are traditional and excellent because they soak up sauce while remaining tender. If you need a gluten-free substitute or prefer another shape, use what you like—the dish remains delicious with other pastas.
Serve This With
Beef Stroganoff pairs well with simple sides that soak up the sauce. Consider roasted or steamed vegetables, soft dinner rolls, or a green salad. Warm mashed potatoes or cornbread are also comforting options if you want a heartier plate.
- Mashed Potatoes
- Dinner Rolls or crusty bread
- Cornbread
- Roasted or steamed broccoli or other seasonal vegetables
- Green salad with a tangy dressing
- Garlic bread or twisty bread for extra sauce-sopping
Beef Stroganoff
Easy, delicious comfort food: thinly sliced beef in a rich sour cream sauce served over egg noodles. Use a good-quality steak and avoid overcooking to keep the meat tender.
Ingredients
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1 cup diced onion
- 4 tablespoons butter (additional)
- 1 teaspoon garlic (or 1 clove, minced)
- ¼ cup all-purpose flour
- 1 teaspoon oil (for searing)
- 1.5–2 pounds good quality steak (flat iron, ribeye, sirloin, or tenderloin)
- ½ cup dry sherry
- 3½ cups beef broth
- ½ cup sour cream
- 1 pound egg noodles
Instructions
- Bring a large pot of salted water to a boil for the noodles.
- In a sauté pan, melt 1 tablespoon butter over medium heat. Add mushrooms and onions and cook until the onions are translucent and mushrooms are tender.
- Add the remaining butter, garlic, and flour to the mushroom mixture. Stir and cook a minute or two to remove the raw flour taste. Remove the pan from heat and set aside.
- Heat a large skillet over medium-high heat with the oil. Slice the steak thinly across the grain and season with salt and pepper. Sear the steak in the hot pan for 3–4 minutes, turning to develop color without overcooking.
- Cook the egg noodles in boiling water until al dente. Drain and keep warm.
- Deglaze the steak pan with the sherry, scraping up browned bits. Add the beef broth and then stir in the mushroom-onion-flour mixture. Simmer until the sauce thickens to your liking.
- Remove the pan from heat. Place about ½ cup of the warm sauce into a separate bowl and whisk in the sour cream to temper it. Stir the tempered sour cream back into the sauce to combine.
- Return the steak to the sauce briefly to warm, then serve the mixture over the cooked egg noodles. Enjoy immediately.
Nutrition Information (per serving)
Calories: 567 • Total Fat: 35g • Saturated Fat: 15g • Cholesterol: 163mg • Sodium: 615mg • Carbohydrates: 24g • Fiber: 2g • Sugar: 3g • Protein: 38g
Nutrition data is an estimate. If you need exact values for health reasons, consult a specialized nutrition tool or professional.