This beef stroganoff recipe is a genuinely fast weeknight version of the classic — tender strips of beef and golden mushrooms in a rich, tangy sour cream sauce, all served over egg noodles in about 40 minutes. If you're already a fan of slow-simmered beef dishes like our Classic Beef Stew, this is the quicker weeknight cousin — same comforting flavor, a fraction of the cook time. It's an easy homemade stroganoff recipe that comes together in one pan, with minimal cleanup.
Why you'll love this recipe
- ✓Ready in about 40 minutes, much faster than a traditional braised stroganoff.
- ✓Rich, tangy sauce from sour cream and Dijon mustard, not just a plain cream sauce.
- ✓One pan for both the beef and the sauce, keeping cleanup simple.
Prep
15 min
Cook
25 min
Total
40 min
Yield
4 servings
Ingredients
- 1 lb beef sirloin, thinly sliced against the grain (450g)
- Salt and pepper, to taste
- 2 tbsp butter, divided
- 8 oz mushrooms, sliced (225g)
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups beef broth (360ml)
- 1 tbsp Dijon mustard
- 3/4 cup sour cream (180g)
- 12 oz egg noodles, cooked (340g)
- Fresh parsley, chopped, for serving
Instructions
- 1Season the beef with salt and pepper. Sear in 1 tablespoon butter over high heat in batches, about 1-2 minutes per side, until browned. Set aside.
- 2Melt the remaining butter in the same pan and cook the mushrooms and onion until softened and golden, about 7-8 minutes.
- 3Add the garlic and cook 1 minute, then sprinkle in the flour and stir to coat.
- 4Slowly whisk in the beef broth, scraping up any browned bits, and simmer until slightly thickened, about 3-4 minutes.
- 5Stir in the Dijon mustard and sour cream, then return the beef to the pan and simmer gently for 2-3 minutes (don't boil, or the sour cream may curdle).
- 6Serve over cooked egg noodles, topped with fresh parsley.
Notes & Tips
- Sear the beef in batches — crowding the pan steams it instead of browning it.
- Keep the heat gentle once the sour cream goes in to avoid curdling.
- For a side that pairs beautifully with the extra sauce, try our Classic Potato Salad alongside it for a heartier spread.
Frequently Asked Questions
What cut of beef is best for stroganoff?
Tenderloin, sirloin, or ribeye all work well for a quick sear — tougher cuts are better suited to slow braising, like in a traditional beef stew.
Why did my stroganoff sauce curdle?
Sour cream can curdle if the sauce boils after it's added — keep the heat gentle and just warm the sauce through once the sour cream goes in.
What can I serve with beef stroganoff instead of egg noodles?
Mashed potatoes or rice are both classic alternatives that soak up the sauce just as well.
Can I make beef stroganoff ahead of time?
The sauce can be made a day ahead and gently reheated, but it's best to cook the beef fresh so it stays tender rather than overcooking during reheating.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt makes a good substitute with a similar tang, though it can curdle slightly more easily, so keep the heat especially gentle.
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