Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen

Ingredients

• 1 pound Top Sirloin Steak (Thinly sliced into strips; can substitute boneless ribeye or beef tenderloin)
• 0.5 pound White or Brown Mushrooms (Thickly sliced)
• 0.5 Medium Onion (Chopped)
• 1 large Garlic Clove (Mince)
• 2 tablespoons Vegetable Oil (For searing the beef)
• 2 tablespoons Unsalted Butter (For sautéing onion and mushrooms)
• 1 tablespoon All-Purpose Flour (For thickening the sauce)
• 1 cup Beef Broth (Low‑sodium preferred)
• 0.75 cup Heavy Whipping Cream
• 0.5 cup Sour Cream (Tempered before adding to prevent curdling)
• 1 tablespoon Worcestershire Sauce
• 0.5 teaspoon Dijon Mustard
• 0.5 teaspoon Salt (Adjust to taste)
• 0.25 teaspoon Black Pepper (Freshly ground if possible)
• 12 ounces Egg Noodles (Boiled according to package directions; can substitute pasta, rice, or mashed potatoes)
• 2 tablespoons Fresh Chives (Chopped, for garnish)

Instructions

1. Prepare Ingredients

   Thinly slice the beef, thickly slice the mushrooms, chop the onion, and mince the garlic. Measure out all sauces, broth, cream, and spices.

   Time: PT10M

2. Heat Oil

   Place the large pan over medium‑high heat and add 2 Tbsp vegetable oil. Heat until shimmering.

   Time: PT1M

   Temperature: Medium‑high

3. Sear Beef in Batches

   Add a single layer of beef strips to the hot pan. Sear without moving for about 1 minute per side, or until the meat is no longer pink. Remove to a bowl and cover to keep warm. Repeat with remaining beef.

   Time: PT3M

   Temperature: Medium‑high

4. Melt Butter and Sauté Vegetables

   Add 2 Tbsp butter to the same pan. Once melted, add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until the liquid evaporates and the vegetables are soft and lightly browned.

   Time: PT5M

   Temperature: Medium

5. Add Garlic

   Stir in the minced garlic and sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Create Roux

   Sprinkle 1 Tbsp flour over the vegetables and stir constantly for 1 minute to cook the flour.

   Time: PT1M

   Temperature: Medium

7. Add Beef Broth

   Pour in 1 cup beef broth, scraping the bottom of the pan to release any browned bits.

   Time: PT2M

   Temperature: Medium

8. Incorporate Cream

   Stir in 3/4 cup heavy whipping cream and bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: Medium

9. Temper and Add Sour Cream

   Spoon a few tablespoons of the hot sauce into the sour cream, whisk to temper, then whisk the tempered sour cream back into the pan.

   Time: PT1M

   Temperature: Medium

10. Season the Sauce

    Add 1 Tbsp Worcestershire sauce, ½ tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper. Stir and let the sauce simmer for 2 minutes.

    Time: PT2M

    Temperature: Medium

11. Return Beef to Pan

    Add the seared beef strips and any accumulated juices back to the sauce. Heat through until the beef is warmed, about 2 minutes.

    Time: PT2M

    Temperature: Medium

12. Cook Egg Noodles

    While the sauce finishes, bring a pot of salted water to a boil, add the egg noodles and cook according to package directions (usually 7‑8 minutes). Drain well.

    Time: PT7M

    Temperature: Boiling

13. Finish and Serve

    Toss the cooked noodles with a little butter, plate them, spoon the beef stroganoff over the noodles, and garnish with chopped fresh chives.

    Time: PT1M

Nutrition Facts

Calories

670

Protein

20 g

Carbohydrates

20 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Top Sirloin Steak: Boneless ribeye, Beef tenderloin
• Instead of White or Brown Mushrooms: Cremini mushrooms, Button mushrooms
• Instead of Medium Onion: Shallot
• Instead of Garlic Clove: Garlic paste
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Cornstarch (use half the amount)
• Instead of Beef Broth: Beef stock, Bouillon dissolved in water
• Instead of Heavy Whipping Cream: Half‑and‑half (increase flour slightly)
• Instead of Sour Cream: Greek yogurt
• Instead of Worcestershire Sauce: Soy sauce
• Instead of Dijon Mustard: Yellow mustard
• Instead of Egg Noodles: Pasta, Rice, Mashed potatoes
• Instead of Fresh Chives: Green onions

Equipment Needed

• Large Deep Pan or Dutch Oven
• Medium Saucepan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Whisk
• Colander
• Serving Bowl

Critical Steps — Do Not Skip

• Sear the beef in batches to avoid steaming and keep the meat tender.
• Cook the mushrooms and onions until all liquid evaporates for a deep flavor.
• Temper the sour cream before adding it to the hot sauce to prevent curdling.

Chef Tips from the Video

• Use a high‑quality cut like top sirloin or ribeye for the most tender result.
• Add a splash of the noodle cooking water to the sauce if it looks too thick.
• Finish with a little extra fresh chives for color and a mild onion flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze the sauce (without noodles) for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Sear the beef and keep it refrigerated; reheat gently in the sauce just before serving.
• The sauce can be prepared up to a day ahead; store in the fridge and reheat over low heat, adding a splash of broth if it thickens too much.
• Cooked egg noodles can be tossed with butter and stored for a few hours; reheat briefly in the microwave or pan.

Frequently Asked Questions