Old Fashioned Beef Stroganoff is the ULTIMATE comfort dinner! Tender beef is smothered in the most decadent, savory sauce that always hits the spot. This is an easy to make weeknight dinner that’s perfect for serving during the chilly fall and winter months!
If you like to dig into dinners that are always guaranteed to comfort you, check out our favorite recipes for Crockpot Pierogi and Kielbasa Casserole and Spaghetti Pie! If it’s more veggies AND comfort you’re craving, try our Mushroom Stroganoff!
Beef Stroganoff Recipe
This classic one pot recipe for Old Fashioned Beef Stroganoff has been served in our kitchen for just about as long as we can remember! Tender bites of beef and mushroom are served in what really might be the most mouthwatering thick and creamy stroganoff sauce you’ve ever tried.
That’s why we’re always sure to serve this classic Beef Stroganoff the right way - with either mashed potatoes or egg noodles. You don’t want a single drop of that sauce going to waste!
How to Make Old Fashioned Beef Stroganoff
In just a few easy to follow steps, you’ll have your favorite comfort meal on the table in just under an hour!
- Toss the cubed beef, salt, pepper, garlic powder, onion powder, and paprika together in a bowl.
- Heat oil in a large skillet. Working in batches, add the beef until it’s in an even layer. Let it brown for about 30 seconds to a minute before flipping it to the other side. Set the browned beef aside on a plate.
- Add the butter, mushrooms, and onions to the pan. Cook until the veggies start to soften, which should take about 5-7 minutes. Scrape any browned bits from the pan as you cook. Add the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the veggies and cook for another 2-3 minutes.
- Stir in the wine. Once incorporated, stir in the broth, Worcestershire sauce, and dijon mustard until combined.
- Stir in the sour cream and bring to a simmer for about 8-10 minutes until the sauce has thickened. Taste and season as needed.
- Reduce the heat and stir the beef back into the pan. Cook for about 2-3 minutes.
- Garnish with parsley, serve over noodles or mashed potatoes, and enjoy!
Tips and Variations
- 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, and you’ll get nice tender beef in each bite.
- You can use ground beef if you’d like! For a ground beef version of the recipe, try using a ground sirloin or lean ground beef.
- If you don’t want any red wine in the stroganoff, you can replace it with beef broth. Keep in mind though that the alcohol does cook off as you go, so it’s perfectly safe for kids to eat.
Storage and Reheating
Storage: In an airtight container in the fridge, any leftovers you have will stay fresh for about 3-4 days.
Reheating: Feel free to zap those leftovers in the microwave! We like to reheat our leftovers in 30 seconds intervals until warmed through.
Why did my sour cream separate?
Sour cream splits or separates when it's added to hot liquid. This doesn’t change its taste, but if there’s concern, there are a couple of things you can do.
Option 1 - Leave it out for 30-45 minutes ahead of time to bring up to room temperature.
Option 2 - Temper it by adding small spoonfuls of the warm liquid to the cold sour cream and stirring between additions. Once the sour cream is warm, you can safely add it to the pan.
Recipe Card with Ingredient Amounts and Instructions
- 1 to 2 pounds beef, cut into 1-inch cubes (well marbled sirloin, boneless ribeye, or sirloin tips)
- ½ teaspoon kosher salt
- ¼ teaspoon ground 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, low-sodium
- 2 tablespoons Worcestershire sauce
- 1 ½ tablespoons Dijon mustard
- ½ cup sour cream
- In a large bowl, toss together the cubed beef, salt, pepper, garlic powder, onion powder, and paprika.1 to 2 pounds beef½ teaspoon kosher salt¼ teaspoon ground black pepper1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon paprika
- Heat a large skillet over medium heat, and add the oil. Working in batches if necessary, add the beef in an even layer. Leave untouched for 30 seconds to 1 minute until browned. Turn the beef quickly to cook on the remaining sides. Then remove to a waiting plate.1 tablespoon cooking oil
- Add the butter, mushrooms, and onions to the same pan used to cook the beef. Cook the mushrooms and onions until they begin to soften, about 5 to 7 minutes, while gently scraping any browned bits from the bottom of the pan. Add the garlic and cook for an additional 30 seconds.3 tablespoon unsalted butter8 ounces mushrooms1 white onion2 garlic cloves
- Sprinkle the flour over the mushrooms and onions, and continue to cook for 2-3 minutes.¼ cup all-purpose flour
- Pour the wine into the pan, and stir to incorporate it with the other ingredients. Then, pour in the broth, Worcestershire sauce, and Dijon mustard and stir until well combined.½ cup red wine1 ½ cups low-sodium beef broth2 tablespoons Worcestershire sauce1 ½ tablespoons Dijon mustard
- Add the sour cream, and stir until mixed. Bring to a simmer for 8-10 minutes until the sauce thickens slightly. Taste and season with salt and pepper if desired.½ cup sour cream
- Reduce the heat to low-medium. Place the beef and its juices back into the pan, and cook for 2-3 minutes.
- Garnish with parsley and serve immediately over noodles or mashed potatoes.
- See post for tips and storage options.