This easy Beef Stroganoff recipe is made with tender top sirloin, onions, garlic, and mushrooms simmered in a rich sour cream sauce and served over egg noodles. It’s quick to make, delicious, and the ultimate comfort food.
Every year Google compiles a list of their most popular searches in different categories, including recipes. Do you know what the most searched for recipe was in the United States for 2017? My very favorite food in all the world, beef stroganoff.
And I had a *ridiculous* reaction when I heard that: How does everyone know what stroganoff is? I haven’t shared it with them yet.
That’s right, my first reaction upon hearing that millions of people had searched for stroganoff recipes in 2017 was disbelief because I hadn’t personally introduced each and every one of them to the recipe first.
Like I said, ridiculous.
In my defense, while beef stroganoff may be incredibly popular around the US, it really wasn’t where I’m from. Growing up, my mom was the only person I knew who made it, and all of my friends tried stroganoff for the first time at our house. When I grew up and moved away, I made stroganoff for friends all the time and none of them had ever eaten it before. Most of them had never even heard of it.
So when I started this blog, I always assumed that I’d post it here someday and get to introduce this obscure little Russian dish to a wider audience. LOL, okay so clearly not the case.
Beef stroganoff doesn’t need my help, and the rest of the internet got there first.
Turns out that there are about a trillion other stroganoff recipes out there, but that’s okay, because those recipes are not my mom’s recipe, and my mom’s recipe is the best. (Fight me 😉 )
What is beef stroganoff?
If you weren’t one of the millions of people searching for stroganoff recipes in 2017, and are reading this going what the heck is stroganoff, friend, you’re in for such a treat, because stroganoff is only the best food known to man.
It is tender slices of beef, mushrooms, onions, plenty of garlic and a splash of wine (we’ll be using sherry) in a rich, creamy, tangy sour cream sauce. It’s served over egg noodles, and I love it so much.
It’s rich, delicious comfort food, and your life will never be the same after you’ve tried it.
Ingredient Notes
- Button/white mushrooms: I typically use sliced button/white mushrooms for stroganoff, but use whatever mushroom you prefer.
- Top sirloin: For the most tender meat, slice the top sirloin against the grain. If you don’t know how to do this, here’s a good tutorial.
- Flour: Just a couple tablespoons of flour in the recipe help thicken the stroganoff sauce.
- Beef consommé: Beef consommé is clarified beef broth, a little richer and more gelatinous than straight broth. You can usually find it in the canned soup aisle, but if your store doesn’t sell it, replace the consomme with 2 cups of beef broth.
- Lemon juice: Lemon juice helps brighten up the sauce. Fresh or bottled works just fine.
- Egg noodles: Egg noodles are the classic stroganoff pairing, but you can also serve stroganoff over mashed potatoes.
What kind of meat do you use for beef stroganoff?
People use lots of different cuts of meat for stroganoff: beef tenderloin, chuck, ground beef. My personal favorite is top sirloin. It has a great beefy flavor and it cooks up nice and tender with a short cooking time.
The one thing to watch out for is that top sirloin tends to fluctuate hugely in price (at least here in Southern California) from quite cheap to insultingly pricey. If you’re planning on making stroganoff in the near future, keep an eye on the prices and buy and freeze the top sirloin when you see it at a reasonable one.
P.s. If you’re having trouble finding top sirloin at a good price, you can also grab some cheap pork tenderloin and make pork stroganoff.
How to Make Beef Stroganoff
Stroganoff is one of the first dishes I learned to cook for myself as a kid. It’s incredibly easy and surprisingly fast to make.
- Make your kitchen smell amazing by cooking the mushrooms, onions, and garlic in a large pan until tender.
- Add the top sirloin and cook until just browned.
- Stir in the rest of your ingredients minus the sour cream, and simmer for 15 minutes.
- Temper the sour cream by stirring spoonfuls of the hot cooking liquid into sour cream until it’s warm and then stir it into the sauce.
- Serve over egg noodles and enjoy!
If you’re efficient with your prep, you can be eating within about 40 minutes.
FAQ
What to serve with beef stroganoff?
Stroganoff is incredibly rich comfort food and served over noodles, so I recommend steering clear of more carbs (you really don’t need bread with this dish) and sticking with a really simple side salad or something like garlic green beans or roasted zucchini.
Can you freeze beef stroganoff?
Yes! Stroganoff freezes extremely well. Freeze the sauce (without the noodles) in airtight containers or freezer bags and store for up 3 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove. Serve each individual serving over 2-3 ounces of egg noodles.
Can I make stroganoff without alcohol?
You can, but I don’t recommend it. The sherry adds a really delicious extra flavor dimension that you’d definitely miss if it were omitted.
More Comfort Food Recipes
Easy Beef Stroganoff
Ingredients
- 2 tablespoons (1oz) butter salted or unsalted is fine
- 8 ounces button mushrooms sliced
- 1/4 cup diced onions
- 2 cloves garlic crushed
- 1 pound top sirloin sliced across the grain into 3 x 1/4-inch strips
- 2 tablespoons (15g) all-purpose flour
- 1 10.5-ounce can beef consommé *
- 3 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- Salt
- 8 ounces (4 cups) egg noodles
- 1 cup (8oz) sour cream
Instructions
Start Stroganoff
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and garlic, and cook until tender, about 5 to 7 minutes.
- Turn heat up to medium-high and add sliced sirloin. Cook until browned. Stir in flour, followed by consommé, sherry, lemon juice, and pepper, and stir until well-combined.
- Bring to a boil and then reduce heat. Simmer for 15 minutes, stirring occasionally.
Start Egg Noodles
- While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Finish Stroganoff
- Measure sour cream out into a medium bowl. Ladle about ¼ cup of the hot cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.*
- Stir the warmed sour cream into your beef mixture and add salt to taste.
- Serve over egg noodles and ENJOY!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Recipe from Southern Living Five-Star Recipe Collection (appears to be out of print) via my mom 😉
Kimberly Thompson says
I am so glad to have tried your recipe, I had a great recipe but my cookbook disappeared during the move. This taste exactly like the recipe I had but better. The sherry and lemon juice give it a specific bite. Love it! Thank you for sharing!
Patricia says
Can I leave out the Sherry? Or use something else?
Tracy says
I prefer not to omit the sherry because it really does impact the flavor of the dish, but you can omit it if needed or replace it with the same amount of white wine.
Caroline says
I’m probably old enough to be your mother (68) and I brought my kids up with the beef stroganoff recipe in my Betty Crocker cookbook. It’s one of the 1960’s editions, the first of hundreds of cookbooks I have owned. That recipe includes ketchup instead of sherry. I don’t normally use ketchup in recipes but it’s delicious in that one. It’s my daughter’s favorite dinner and all three of my adult children and grandchildren love it.
Tracy says
Interesting! I do love using a little ketchup in some beef recipes. It really adds a nice bit of acid and sweetness!
Bev says
This is delicious. Liked that little taste of sherry. Enjoyed the taste of fresh mushrooms. I used to double the amount of canned mushrooms in order to taste them. Now, years later, learn only need to use fresh. This is a keeper. Thanks, Tracy.
Tracy says
So glad you enjoyed it, Bev!!
Kaye D says
Reading about your childhood and Stroganoff reminded me of mine :-). Your recipe is so much like my Mom’s. I now make mine like my Mom did and it’s almost always served with, yep, green beans on the side. Instead of adding flour, Mom dredged her beef in seasoned flour before frying. She never added any alcohol, as we never had any in the house, but I do add red wine to mine with the liquid, because we never have sherry in the house, LOL. I tend to let mine simmer gently for an hour or more, and sometimes will even use a good round steak for the meat if I don’t have a chunk of sirloin. Mom always drilled into me about the sour cream..to always add it at the end and never ever let it overheat!!
I think I have some sirloin in the freezer so next week Stroganoff here I come! Oh one more thing..I’ve almost stopped buying fresh mushrooms, I always loose half of them before they are used up. I now buy freeze dried mushrooms and soak them a bit before adding after everything is ready to simmer. They work and I can’t honestly tell the difference once they are rehydrated and added to my dish.
I’ll try to get a photo of my Stroganoff to send you 🙂 Pretty much looks just like yours. One of the few things my hubby will eat with a mushroom in it, LOL.
Tracy says
Another stroganoff kid! LOL. I love hearing all the different ways our moms made the same dishes. I’m might have to try it with red wine sometime. For some reason, I’ve been having the hardest time finding sherry lately. I love your tip about the mushrooms. I hate how I have to use them or lose them so quickly. And yes, please send me a photo of your version!
Terry says
Just a hint; When I know I will not use all Mushrooms in time , I slice and sauté them in pan with small amount of butter. Let cool, vacuum seal and Freeze them. Works great.
Tracy says
This is a great tip! Thanks for sharing!!
Barbara Karr says
New York! I am so jealous!!!! Eat your way through the City. Have Italian at Mama Leonies in Little Italy. Get a Rays Pizza they are all over the city. And if you are really going to $plurge there is Tavern on the Green in Central Park Pricey but memorable. He a great time
Tracy says
Love these ideas! Thanks, Barbara!
Jessica says
Yaaasssss!! As someone who tried this at your house as a child, I can say it is amazing, it was my first experience and I dream about it regularly!!! Can not waaaait to make it!!!!
Tracy says
So many good memories of eating stroganoff with you as a kid!! 😉
Christina says
OMGosh, I love me some beef stroganoff! I make it for my husband on special occasions. I always add peas b/c peas are his favorite, but I can’t wait to give YOUR recipe a try (with the peas of course). Pinning this crazy awesome looking recipe 🙂
Tracy says
Thanks for pinning, Christina!! And unlike your husband, I hate peas, but I love stroganoff so much, I would even eat it with peas in it. 😉
cakespy says
COMFORT FOOD ALERT! This looks perfect, especially since Spring is being very slow around here!
Tracy says
LOL! Hoping for a speedier spring for you. It’s here in full-force in California. 🙂