Beef Stroganoff is a timeless comfort dish that comes together quickly with everyday ingredients yet delivers rich, restaurant-quality flavor. This version uses thinly sliced top sirloin, mushrooms, onions, garlic, and a creamy sour cream sauce flavored with Worcestershire and a concentrated beef base. It’s simple to prepare and ready in under 30 minutes—perfect for a satisfying weeknight meal.
Beef Stroganoff
Melissa Jo
Ingredients
- 1.75 lbs. boneless top sirloin, thinly sliced about 1/3–1/2 inch slices
- 2 tbsp. olive oil
- 2–3 tbsp. butter salted
- 8 oz. baby bella mushrooms, sliced
- 1/2 large yellow or sweet onion, finely diced
- 2 cloves garlic, minced
- 1 cup sour cream full fat recommended
- 2–3 tbsp. all-purpose flour
- 1 tbsp. concentrated beef base (or 1 cup beef broth)
- 1 cup hot water add more if needed to thin the sauce
- 1–2 tbsp. Worcestershire sauce
- 1/4 cup white wine something you would drink (Chardonnay works well)
- 1 lb. egg noodles
- Seasoning: salt, pepper, garlic powder
- Garnish: chopped parsley or chives
Instructions
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Slice the beef thinly across the grain, about 1/3 inch thick. Pat the slices dry and season lightly with salt and pepper.
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Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot, sear the beef in a single layer. Avoid moving the meat too much so it browns—about 2–3 minutes total. Transfer the browned beef to a plate and tent with foil.
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Reduce heat slightly and add the butter. When melted, add the sliced mushrooms and diced onion. Sauté until they are golden, about 4–6 minutes.
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Stir in the minced garlic and cook for about 1 minute—do not let the garlic burn. Season the vegetables with salt, pepper and a pinch of garlic powder.
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Sprinkle the flour over the vegetables and stir continuously for 2–3 minutes; the mixture will thicken quickly and develop a slightly toasted flavor.
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Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 1–2 minutes to reduce slightly.
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Dissolve the beef base in the hot water and pour it into the skillet. Add the Worcestershire sauce and bring the mixture to a gentle simmer. Cook for 8–10 minutes over medium-low heat so the flavors meld and the sauce thickens.
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Taste the sauce and adjust seasoning with salt, pepper, or additional garlic powder as needed.
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Lower the heat to low. Temper the sour cream by stirring a few spoonfuls of the hot sauce into the sour cream, then add the sour cream mixture back into the skillet. Stir continuously on low for about a minute until the sauce is creamy and smooth. Do not boil after adding sour cream to avoid curdling.
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Return the seared beef and any accumulated juices to the skillet. Simmer gently for 2–5 minutes to warm the meat through and finish cooking to your preferred doneness.
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Serve the stroganoff over buttery egg noodles, mashed potatoes, or rice. Garnish with chopped parsley or chives and enjoy.
Notes
- Beef base vs. broth: Using a concentrated beef base yields a deeper, more robust sauce than plain boxed broth. If you prefer, substitute 1 cup of beef broth or consommé for the beef base.
- Serving suggestions: This stroganoff is traditionally served over buttered egg noodles. It also pairs nicely with mashed potatoes, plain rice, or any pasta you like.
- Beef choices: Top sirloin works well, but ribeye, filet, tenderloin, or even ground beef can be used depending on your preference and budget.
- Slicing tip: Cut the beef thinly and against the grain for tender bites—about 1/3 inch thick is ideal.
- Cooking method: For tender, juicy beef, sear quickly on high heat. Only brown the meat for about 2–3 minutes total; it will finish cooking in the sauce. Avoid slow, long cooking for this particular method.
- Cookware: A large skillet with high sides works best. A Dutch oven or cast iron skillet will also do the job.
Tried this recipe?
Let us know how it turned out!
Here are some pictures of the process:
Boneless Top Sirloin:
The sauce simmering before sour cream is added:
