Old Fashioned Beef Stroganoff
Old fashioned beef stroganoff is the ULTIMATE comfort dinner! Tender beef gets smothered in a savory sauce and served over warm egg noodles. It makes the best hearty dinner during the fall and winter months.
I love classic recipes, and this old fashioned beef stroganoff is exactly that! Different variations of the dish have been around for years, and they’re all delicious. Mine has tender bites of beef and mushrooms served in rich sour cream gravy over egg noodles.
It comes together in one pan and takes around 45 minutes or so including prep. If you’re quick in the kitchen, you’ll be able to get it on the table even faster. While the beef and gravy cook, I usually do double duty and cook the noodles that way they’re ready to go.
Speaking of classic recipes, my chicken fried steak never goes out of style and takes no time at all to make. It’s another one we keep in rotation.
Kim’s Stroganoff Cooking Tips
- It’s tempting to grab an inexpensive cut like chuck or round steak or even stew meat since it’s pre-cubed. Those are better suited for long, slow cook times in a crock pot. For a stove top recipe like this one, you’ll want to get a cut with nice marbling like sirloin (top sirloin is my favorite here).
- Make sure to let the sour cream sit at room temp for about 20 minutes before using. That helps prevent curdling.
- Season the beef! I can’t tell you how important this is. You’ve got to really season the beef to add that first layer of flavor or the whole dish will taste “off”.
- Many recipes thinly slice the beef instead of cutting it into cubes, and it may be argued that using thinly sliced beef is the traditional method. We prefer using cubed beef so there’s less room for overcooking the meat.
Ingredients
- I really like top sirloin for the beef. It’s easy to cut, it’s tender, and inexpensive compared to other cuts. If you can’t find sirloin, try ribeye, tenderloin, or even ground beef.
- Red wine adds depth to the sauce and doesn’t make the it taste like wine at all. Swap the wine out with the same amount of low-sodium beef broth if you’d rather not use it.
- Mushrooms bring some earthiness and texture to the dish. Use pre-sliced to speed up prep time. Both button and baby bella work great!
- Sour cream gives the gravy/sauce (I use those words interchangeably!) a creamy, silkiness that wouldn’t otherwise be there. Make sure it’s room temp and full-fat.
- The other ingredients are pantry staples and listed in detail in the recipe card below.
Ingredients
- 1 ½ pounds beef, cut into 1-inch cubes (well marbled sirloin, boneless ribeye, or tenderloin)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon cooking oil, canola, vegetable, etc.
- 3 tablespoon unsalted butter
- 8 ounces mushrooms, sliced
- 1 white onion, medium-sized, sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ½ cup red wine, may substitute with beef broth
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons Dijon mustard
- ½ cup sour cream
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Instructions
- Pat the beef dry with paper towels, then cut it into 1-inch cubes, slicing against the grain. In a large bowl, toss the beef with the salt, pepper, garlic powder, onion powder, and paprika.1 ½ pounds beef½ teaspoon salt¼ teaspoon black pepper1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon paprika
- Heat the oil in a large skillet over medium heat. Working in batches if needed, add the beef in a single layer. Let it sear undisturbed for 30 seconds to 1 minute, then turn quickly to brown the remaining sides. Transfer the beef to a plate.1 tablespoon cooking oil
- Add the butter, mushrooms, and onions to the same skillet. Cook for 7 to 10 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid cooks off, and the mushrooms shrink and begin to brown. Scrape up any browned bits from the bottom of the pan as they cook. Add the garlic and cook for 30 seconds.3 tablespoon unsalted butter8 ounces mushrooms1 white onion2 garlic cloves
- Sprinkle the flour over the mushrooms and onions, and cook for 2 to 3 minutes, stirring often, to remove the raw flour taste.¼ cup all-purpose flour
- Pour in the red wine and stir well, scraping the bottom of the pan. Add the beef broth, Worcestershire sauce, and Dijon mustard. Stir until smooth, then let the mixture simmer for 5 to 7 minutes, or until it thickens slightly.½ cup red wine1 ½ cups low-sodium beef broth2 tablespoons Worcestershire sauce1 ½ tablespoons Dijon mustard
- Reduce the heat to low. Spoon a little of the hot gravy into the sour cream and stir to warm it up, then repeat once or twice more. Stir the tempered sour cream into the skillet. Keep the gravy over low heat and do not let it boil.½ cup sour cream
- Return the beef and any juices to the skillet. Cook for 2 to 3 minutes, just until the beef is warmed through and cooked to your desired doneness.
- Garnish with parsley and serve immediately over egg noodles, rice, or mashed potatoes.
Notes
Nutrition
How to Make Old Fashioned Beef Stroganoff Step by Step
Start by patting the beef dry with paper towels, then cut it into 1-inch cubes. Make sure to slice against the grain so it cooks up nice and tender. Toss it with salt, pepper, garlic powder, onion powder, and paprika.
Heat a large skillet over medium heat, and add the beef in a single layer. You may need to work in batches. Let it sear undisturbed for 30 seconds to 1 minute, then flip it and sear the other side. Transfer the beef to a plate.
Add the butter, mushrooms, and onions to the same skillet. Cook for 7 to 10 minutes, stirring occasionally, until all the liquid cooks off. The mushrooms will shrink and turn brown. Scrape up any browned bits from the bottom of the pan as they cook, and add the garlic. Cook for another 30 seconds.
Sprinkle the flour over the mushroom and onion mixture, stir, and cook for 2 to 3 minutes to remove the raw flour taste.
Pour in the red wine and stir well while scraping the bottom of the pan. Add the beef broth, Worcestershire sauce, and Dijon mustard. Let the mixture simmer for 5 to 7 minutes until it begins to thicken.
Reduce the heat to low, and spoon a little of the hot liquid into the room temperature sour cream. Stir them together to warm up the sour cream. Repeat this process a couple more times then add the warm sour cream to the skillet. Stir to combine, and make sure not to let it boil.
Return the seared beef and any juices to the skillet. Cook for 2 to 3 minutes, just until the beef is warmed through and cooked to your desired doneness.
Garnish with parsley and serve immediately over egg noodles, spaetzle, rice, or mashed potatoes.
Side Dish Ideas for Your Beef Stroganoff
Check out my collection of sides specific for beef stroganoff if you want more ideas!
*Post updated 4/25/26 to change the layout and provide updated info. Recipe didn’t change.
This recipe was delicious and so easy to follow. Thank you so much for incorporating the ingredient measurements after the directions so we didn’t have to scroll back to the amounts each time!!
Thank you Shirley! Kim and I are glad you enjoy the stroganoff. We’re also thrilled you like the recipe card setup. We had hoped it would make things easier on our readers. Thank you again for your feedback and rating the recipe. Have a lovely day 🙂