Let’s talk comfort food—creamy, savory, soul-soothing comfort food. That’s exactly what you get with Beef and Mushroom Stroganoff. It’s a rich and hearty dish loaded with tender beef, earthy mushrooms, and a silky sour cream sauce that coats every bite like a hug. Served over egg noodles, rice, or even mashed potatoes, it’s one of those meals that tastes like it came from your favorite little bistro—but it’s totally doable at home on a busy weeknight.

I first started making stroganoff in college (with the help of a humble packet mix and whatever beef was on sale), and since then, I’ve dialed in my version into something I make on repeat. It’s just the right blend of cozy, classy, and comforting. Whether you’re feeding a hungry crew or just yourself with leftovers for days, this dish checks every box.

It’s great for chilly nights, last-minute dinner parties, or even Sunday meal prep when you want something you can stretch across a couple of meals. And the best part? It’s totally customizable—you can use different cuts of beef, play with the mushrooms, or even swap the protein completely if you’re feeling adventurous.

Why You’ll Love This Recipe

Weeknight-friendly: It comes together in about 30–40 minutes, and the steps are simple enough to follow even on a hectic evening.
Rich and creamy: The sauce is velvety with just the right tang from the sour cream, balanced by the umami from mushrooms and beef.
Super customizable: You can make it with ground beef, strips of steak, or even meat alternatives.
Leftover gold: It reheats beautifully, making it a meal-prep favorite or a next-day lunch hero.
Comfort food done right: It hits all the notes—hearty, savory, cozy.
Kid- and picky-eater-approved: The creamy sauce and noodles make it a winner for almost everyone.
Doesn’t need fancy tools: A single skillet and a pot for noodles, and you’re good to go.

Ingredients You’ll Need

Here’s what you’ll want to gather before diving into this rich, dreamy dish. Feel free to make some substitutions based on what you have at home.

Beef sirloin or chuck steak – Tender, flavorful, and easy to cook in a skillet. You can also use ground beef for a faster version.
Mushrooms – Cremini or baby bellas add great depth, but white button mushrooms work too.
Onion – Yellow or white, sautéed until sweet and golden.
Garlic – Always! Adds a savory base to the dish.
Beef broth – This forms the base of your sauce. Use low-sodium so you can control the salt level.
Sour cream – This gives the dish its signature creamy tang. Full-fat works best for richness.
Dijon mustard – Just a bit adds a nice tangy bite and helps cut the richness.
Worcestershire sauce – Adds deep umami flavor—don’t skip it!
Flour (or cornstarch) – To thicken the sauce.
Butter and olive oil – For cooking the veggies and beef.
Egg noodles – The classic pairing, but mashed potatoes or rice work too.
Parsley (optional) – For a little fresh pop of color and flavor at the end.

(Note: A full ingredient list with exact measurements is provided below in the instructions section.)

How to Make It (Step-by-Step Instructions)

You’re just a few easy steps away from a bowl of beefy, mushroomy heaven. Let’s make it!

Step 1: Prep your ingredients
Slice your beef into thin strips (against the grain for max tenderness), clean and slice your mushrooms, dice the onion, and mince the garlic. Boil water and get your noodles cooking according to package instructions while you work on the sauce.

Step 2: Sear the beef
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches—don’t crowd the pan—and sear until browned on the outside. You’re not cooking it all the way through yet. Transfer the browned beef to a plate and set aside.

Step 3: Sauté mushrooms and onions
In the same skillet, melt 1 tablespoon of butter. Add onions and cook until they’re soft and golden, about 5–7 minutes. Toss in the mushrooms and cook until they’ve released their moisture and turned golden brown, about another 5–7 minutes. Add the garlic and cook for one more minute, just until fragrant.

Step 4: Make the sauce
Sprinkle 2 tablespoons of flour over the veggies and stir to coat. This helps thicken the sauce. Slowly pour in the beef broth, scraping up any brown bits from the bottom. Stir in Worcestershire sauce and Dijon mustard. Let the mixture simmer for about 5 minutes, until slightly thickened.

Step 5: Add the beef back
Return the beef and any juices to the pan. Simmer for another 5–10 minutes, until the beef is cooked through and tender. Turn the heat to low.

Step 6: Finish with sour cream
Turn off the heat and stir in the sour cream until the sauce is smooth and creamy. Don’t boil the sauce after adding the sour cream—it can cause it to separate. Taste and adjust salt and pepper as needed.

Step 7: Serve it up!
Spoon the stroganoff over a pile of warm egg noodles, sprinkle with parsley if you’ve got it, and dig in!

Helpful Tips

Here’s how to take your stroganoff from good to chef’s kiss:

Make it ahead
You can make the sauce and beef a day or two ahead and reheat gently on the stove. Just add a splash of broth if it gets too thick.

Storage tips
Store leftovers in an airtight container for up to 4 days. This reheats really well in the microwave or on the stovetop over low heat.

Freezing? Totally.
Stroganoff freezes well—just don’t freeze it with the noodles (they’ll get mushy). Freeze the sauce separately, and cook fresh noodles when you reheat.

Reheat like a pro
When reheating, warm the stroganoff gently over low heat to keep the sour cream from separating. Stir in a little broth or water if it’s too thick.

Try a twist

Use Greek yogurt instead of sour cream for a protein boost.
Add spinach or peas at the end for a pop of green.
Make it with ground beef or turkey for a budget-friendly version.
Use portobello mushrooms or even shiitakes for an earthy upgrade.
Want a vegetarian version? Skip the beef and double the mushrooms—still amazing!

Frequently Asked Questions (FAQs)

Can I use ground beef instead of steak?
Absolutely! It’s a great shortcut. Just brown the ground beef first, then follow the rest of the steps as written. It’s faster and still delicious.

Can I make this dairy-free?
You can use a dairy-free sour cream or even cashew cream, and skip the butter or sub it with olive oil. The texture may be slightly different, but it’ll still be tasty.

Is it good for meal prep?
Yes! This recipe makes fantastic leftovers. Keep the noodles and stroganoff separate if possible so the noodles don’t soak up all the sauce.

What if I don’t have mushrooms?
You can skip them, but you’ll lose a bit of that earthy depth. Try substituting with caramelized onions, zucchini, or even a bit of spinach added at the end.

What should I serve it with?
Egg noodles are the classic choice, but mashed potatoes, rice, or even buttered gnocchi are fantastic alternatives. Add a green salad or steamed veggies on the side and you’ve got a full meal.

This Beef and Mushroom Stroganoff has become one of those recipes I know I can count on—every time. It’s simple, satisfying, and full of flavor, which is really all I want on a chilly night or when I need something comforting without too much effort. And it makes great leftovers, which is always a win in my book.

Give it a try next time you need a hearty dinner on the table without much fuss—and definitely let me know how it turns out. Got a favorite twist or a secret ingredient you use in your stroganoff? Drop it in the comments—I’d love to hear how you make it your own!