If you have a soft spot for comforting classics that wrap you in warmth and nostalgia, then this Old Fashioned Beef Stroganoff Recipe is going to steal your heart. Rich, creamy, and brimming with tender strips of beef, sautéed mushrooms, and onions all tossed in a luscious sour cream sauce, this dish is a true taste of home-cooked goodness. Whether you’re cooking for family or friends, this stroganoff brings that delicious old-world charm to your table in every creamy, flavorful bite.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role—from building deep flavors to creating the perfect velvety sauce. These simple, accessible items come together beautifully, making the end result a dish that’s comforting and satisfying in every way.
- 1 tablespoon olive oil: Helps brown the beef perfectly, adding richness without overpowering.
- 2 pounds beef sirloin steak, sliced into thin strips: Tender and lean, this cut cooks quickly and soaks up all the sauce flavors.
- ¼ cup all-purpose flour: Coats the beef to create a slight crust and helps thicken the sauce.
- 1 pound egg noodles: The classic noodle choice that holds the creamy sauce superbly.
- 1 medium white onion, sliced: Adds sweetness and a subtle bite, perfectly balancing the richness.
- 8 ounces mushrooms, sliced: Earthy and meaty, they deepen the flavor profile and add texture.
- ¼ cup salted butter: Adds silkiness to the sautéed vegetables and enriches the sauce.
- 3 cups beef broth: Provides a flavorful base that melds everything together beautifully.
- 2 tablespoons Worcestershire sauce: A savory boost that adds complexity and tang to the sauce.
- 1 cup sour cream: Gives the sauce its signature creamy, tangy finish that makes stroganoff truly special.
- 1 tablespoon Dijon mustard: Brightens the sauce with a subtle zing and depth.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors.
How to Make Old Fashioned Beef Stroganoff Recipe
Step 1: Cook the Egg Noodles
Begin by cooking the egg noodles according to the package instructions. This ensures they’re tender but not mushy, ready to soak up the creamy sauce later. Once cooked, drain them well and set aside to keep warm.
Step 2: Prepare the Beef
Toss the thinly sliced beef sirloin strips in the all-purpose flour until each piece is nicely coated. This step is key for giving the beef that slight crust and helping the sauce thicken beautifully around the tender meat.
Step 3: Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches so it browns evenly without steaming. Cook until the strips develop a golden crust and are mostly cooked through, then remove them from the skillet and set aside. This process locks in flavor and texture that you don’t want to miss.
Step 4: Sauté Onions and Mushrooms
In the same skillet, melt the butter and add sliced onions and mushrooms. Sauté for about 5 to 7 minutes until soft and golden, allowing their natural sweetness and earthiness to emerge. This base is what makes this stroganoff feel so hearty and comforting.
Step 5: Create the Sauce Base
Pour the beef broth and Worcestershire sauce into the skillet, scraping the bottom gently to lift all those flavorful browned bits left from cooking the beef and vegetables. Bring this mixture to a simmer, letting all the flavors marry into a rich foundation for your stroganoff.
Step 6: Combine Beef and Sauce
Return the browned beef strips to the pan, reduce the heat to low, and let everything simmer uncovered for 10 to 15 minutes. During this time, the sauce thickens just right, and the beef finishes cooking, becoming tender and flavorful.
Step 7: Finish with Cream and Mustard
Stir in the sour cream and Dijon mustard, season with salt and pepper, and cook on low for an additional 3 to 5 minutes. Be sure to stir gently until the sauce turns smooth and creamy—this final step gives the stroganoff its signature luscious texture and tangy richness.
Step 8: Serve
Serve the steaming stroganoff over the cooked egg noodles, letting the noodles soak up that irresistible sauce. Don’t forget to garnish with fresh parsley if you like, for a pop of color and freshness!
How to Serve Old Fashioned Beef Stroganoff Recipe
Garnishes
Simple garnishes like chopped fresh parsley or a sprinkle of paprika add a touch of brightness and visual appeal to your finished dish. A little green on top creates contrast against the rich sauce and invites an extra hint of freshness.
Side Dishes
The classic egg noodles make a perfect base, but consider serving your stroganoff alongside crisp green beans, a light salad, or buttery steamed asparagus to balance the creamy, hearty flavors.
Creative Ways to Present
For a unique twist, try serving the stroganoff inside hollowed-out baked potatoes or on a bed of mashed potatoes instead of noodles. A ramekin with a crusty bread on the side also makes for a cozy, elegant presentation—perfect for dinner guests.
Make Ahead and Storage
Storing Leftovers
Leftover stroganoff keeps wonderfully in an airtight container in the refrigerator for up to 3 days. This makes it a great option for meal prepping or a quick next-day lunch that tastes even better after the flavors meld overnight.
Freezing
You can freeze portions of this stroganoff, but keep in mind that sour cream can change texture slightly after freezing. To best preserve the dish, freeze before adding the sour cream, and stir it in fresh after reheating.
Reheating
Reheat leftovers gently on the stove over low heat, stirring often to keep the sauce smooth. If needed, add a splash of broth or water to loosen the sauce. Avoid high heat to prevent the sour cream from separating.
FAQs
Can I use a different cut of beef?
Absolutely! While sirloin is ideal for its tenderness and flavor, you can also use ribeye or tenderloin strips. Just keep an eye on cooking time to avoid overcooking tougher cuts.
Is it possible to make this dish dairy-free?
Yes, you can swap sour cream for a dairy-free alternative like coconut cream or cashew cream. It won’t taste exactly the same but will still deliver a creamy texture.
What type of mushrooms works best?
Cremini or button mushrooms are great choices here. They have a lovely earthy flavor and hold up well during cooking. Feel free to experiment with portobello or shiitake for a deeper mushroom taste.
Can I prepare this recipe in advance?
You can prepare the beef and sauce up to the simmering step and refrigerate it before finishing with sour cream just before serving. This saves time while keeping the sauce fresh.
What wine pairs well with Old Fashioned Beef Stroganoff Recipe?
A medium-bodied red wine like Pinot Noir or Merlot complements the rich beef and creamy sauce perfectly, balancing the dish’s flavors beautifully.
Final Thoughts
This Old Fashioned Beef Stroganoff Recipe is one of those timeless dishes that truly feels like a warm hug from the inside out. Its creamy sauce and tender beef create a perfect harmony that’s sure to become a favorite in your recipe rotation. So gather your ingredients, roll up your sleeves, and enjoy the wonderful comfort that comes with every satisfying bite!
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Old Fashioned Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic Old Fashioned Beef Stroganoff recipe features tender strips of beef sirloin cooked in a creamy mushroom and onion sauce, served over hearty egg noodles. Perfectly balanced with sour cream and Dijon mustard, this comforting dish is a timeless favorite for family dinners or special occasions.
Ingredients
Beef and Coating
- 2 pounds beef sirloin steak, sliced into thin strips
- ¼ cup all-purpose flour
Vegetables and Aromatics
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
Sauces and Liquids
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
Others
- 1 tablespoon olive oil
- ¼ cup salted butter
- 1 pound egg noodles
- Salt and pepper, to taste
Instructions
- Cook egg noodles: Cook egg noodles according to package instructions until al dente. Drain well and set aside, keeping warm.
- Coat the beef: Toss the sliced beef sirloin strips with all-purpose flour until evenly coated to help thicken the sauce later.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the floured beef strips in batches and cook until browned on all sides but not fully cooked through. Remove the beef from the skillet and set aside.
- Sauté onions and mushrooms: Melt the salted butter in the same skillet. Add the sliced onions and mushrooms, sautéing for about 5 to 7 minutes until they are softened and golden brown.
- Deglaze the pan and simmer: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Simmer beef in sauce: Return the browned beef strips to the skillet. Reduce the heat to low and let it simmer uncovered for 10 to 15 minutes, allowing the sauce to thicken and the beef to finish cooking.
- Finish the sauce: Stir in the sour cream and Dijon mustard until smooth and fully incorporated. Season with salt and pepper to taste. Cook on low heat for an additional 3 to 5 minutes until the sauce is heated through.
- Serve: Spoon the beef stroganoff over the cooked egg noodles. Optionally garnish with fresh parsley before serving for added color and freshness.
Notes
- For best results, use sirloin or another tender cut of beef that cooks quickly.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Egg noodles are traditional, but you can substitute with other pasta or rice if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, use gluten-free flour and pasta alternatives.
