The Best Classic Creamy Beef Stroganoff
By Rebecca St.Clair
This classic beef stroganoff is a rich, creamy, and decadent meal and it’s really quick and easy to make! This is one of those traditional, cozy dinners that has stood the test of time because it is DELICIOUS!
The rich and tangy sour cream pairs perfectly with the savoury mushroom gravy, and tender strips of beef. Plus, with this recipe you can have dinner on the table in under an hour!
Substitutions for beef stroganoff
One thing I love about old-fashioned home cooking, you can transform pretty much any recipe into something that suits you and your family. No recipes are exactly the same because, we love substitutions and making recipes our own!
Beef sirloin substitutions for Stroganoff
Exchange for 1 lb of lean ground beef.
To make it a meat-free version, leave out the beef and add in pan fried zucchini, squash, or potatoes.
Substitutions for sour cream in stroganoff
Exchange the tangy sour cream for full-fat plain Greek yogurt or cream cheese thinned with cream.
Why You’ll Love This Recipe
Quick and Easy – This recipe is made and on the table in under an hour!
Rich flavour – Hearty beef, savoury mushroom gravy, and tangy creamy sour cream balance each other out for the perfect flavour profile.
Versatile – Serve this recipe with pasta, rice, potatoes, or on top of crusty bread to name a few of the ways to serve this versatile meal.
Hearty and Satisfying – This is a warm and cozy comfort food meal that is filling and satiating.
Storage
Store beef stroganoff in the refrigerator
- Allow it to cool to room temperature
- Place in an airtight container
- Store in the refrigerator for up to 3 days
How to freeze beef stroganoff
Beef stroganoff is an excellent make-ahead meal to freeze for later.
Often meals cooked with cream or sour cream can have a slightly altered texture after freezing. If you are planning to make this meal for the freezer, leave the sour cream out. Add it in fresh when reheating.
- Allow it to cool to room temperature
- Place in an airtight container
- Store in the freezer for up to 3 months
Reheating beef stroganoff
- Remove the frozen meal from the freezer the day before, or at least 6 hours before, to defrost
- Place the beef stroganoff in a covered pan on medium heat
- Stir and cook occasionally until heated through
- Add in the sour cream if not already in the sauce
- Serve with your favourite side
What to serve with beef stroganoff
My favourite way to serve beef stroganoff is on a bed of rice, on top of wide egg noodles, or on top of mashed potatoes.
Some other delicious beef stroganoff pairings include:
- Shoestring potatoes
- Gnocchi
- As a baked potato topping
- Scalloped potatoes
- Mashed cauliflower
- Riced cauliflower
- Couscous
- Quinoa
- As an open-faced crusty bread sandwich
What type of beef is best for stroganoff
Since we are not cooking the meat for a long time to tenderize it, you will want to stick to a good cut of meat.
- Sirloin
- Tenderloin
- rib eye
- Strip steak
- Flank Steak
- Skirt steak
- Ground beef
Ingredients
Beef – Packed with protein. This tender beef provides so much flavour to the meal.
Onion – The caramelized onions add so much deep flavour
Mushrooms – Browned to perfection they provide rich meaty favour and texture to the creamy sauce that coats the noodles and beef.
Flour – Mixed with fat to form a roux that will thicken the sauce.
Beef stock – Use beef stock, broth, or bone broth to provide more flavour to the sauce.
Tomato paste – Flavour
Worcestershire sauce – A delicious salty and umami flavour
Mustard powder – Adds a flavour and touch of acidity to balance out the creamy sauce.
Sour Cream – Provides the classic beef stroganoff richness and tang.
Ingredients for The Best Classic Beef Stroganoff
1 lb beef sirloin 450 g
2 Tablespoons of oil 30 ml
3 Tablespoons butter 45 g
1 medium onion, diced
4 Tablespoons all-purpose flour 37 g
¼ lb sliced mushrooms 113 g
2 cups beef stock 500 ml
2 Tablespoons tomato paste 30 ml
1 Tablespoon Worcestershire sauce 15 ml
½ teaspoon dry mustard powder 2 g
1 cup full fat sour cream 250 ml
Salt and pepper to taste
Method
- Cut the beef into thin 1 inch strips.
- In a large frying pan or Dutch oven over medium-high heat, melt the butter and oil.
- Add the sliced meat to the pan and fry a few minutes on each side until browned and cooked through. You may need to do this in batches, depending on the size of your pan.
- Remove the cooked meat to a plate and set aside.
- Add in the diced onion. Stir until translucent and just starting to colour.
6. Add in the mushrooms. Cover and allow to soften and cook down slightly for about 3 minutes.
7. Remove the lid and fry until soft and browned, stirring occasionally.
8. Stir into the pan 4 Tablespoons flour. Mix to form a roux with the fat in the pan.
9. Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard powder.
10. Cook and stir this mixture until it comes to a simmer and starts to thicken.
11. Add back in the cooked meat.
12. Stir to combine and warm through.
13. Remove from heat and once the mixture has stopped simmering, stir in sour cream.
14. Serve immediately on top of fluffed rice, cooked noodles, mashed potatoes. or your side of choice.
Classic Creamy Beef Stroganoff
A traditional cozy comfort food. Rich and tangy sour cream pairs perfectly with the savoury mushroom gravy, and tender strips of beef. Plus with this recipe you can have dinner on the table in under an hour!
Ingredients
- 1 lb beef sirloin 450 g
- 2 Tablespoons of oil 30 ml
- 3 Tablespoons butter 45 g
- 1 medium onion, diced
- 4 Tablespoons all-purpose flour 37 g
- ¼ lb sliced mushrooms 113 g
- 2 cups beef stock 500 ml
- 2 Tablespoons tomato paste 30 ml
- 1 Tablespoon Worcestershire sauce 15 ml
- ½ teaspoon dry mustard powder 2 g
- 1 cup full fat sour cream 250 ml
- Salt and pepper to taste
Instructions
- Cut the beef into thin 1 inch strips.
- In a large frying pan or Dutch oven over medium-high heat, melt the butter and oil.
- Add the sliced meat to the pan and fry a few minutes on each side until browned and cooked through.
- Remove the cooked meat to a plate and set aside.
- Add in the diced onion. Stir until translucent and just starting to colour.
- Add in the mushrooms. Cover and allow to soften and cook down slightly for about 3 minutes.
- Remove the lid and fry until soft and browned, stirring occasionally.
- Stir into the pan 4 Tablespoons of flour. Mix to form a roux with the fat in the pan.
- Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard powder.
- Cook and stir this mixture until it comes to a simmer and starts to thicken.
- Add back in the cooked meat.
- Stir to combine and warm through.
- Remove from heat and, once the mixture has stopped simmering, stir in sour cream.
- Serve immediately on top of fluffed rice, cooked noodles, mashed potatoes. or your side of choice.
Notes
Substitute the sliced meat for 1 lb of lean ground beef.
To make this a meat-free version, leave out the beef and add in pan fried zucchini, squash, or potatoes. Exchange the beef stock for vegetable stock.
Exchange the tangy sour cream for full-fat plain Greek yogurt or cream cheese thinned with cream.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 513Total Fat 41gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 17gCholesterol 139mgSodium 447mgCarbohydrates 12gFiber 1gSugar 4gProtein 25g
Nutrition information isn’t always accurate.
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