Classic Beef Stroganoff
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Ground beef in a rich, savory sour-cream and mushroom gravy served over egg noodles. A weeknight take on the classic that delivers the same creamy, tangy comfort in half the time.
By Mia HartwellUpdated February 12, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A weeknight stroganoff ready in about 35 minutes
- Rich, tangy sour-cream and mushroom gravy
- Budget-friendly using ground beef instead of steak
- Pure comfort food the whole family loves
Classic Beef Stroganoff
35 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 32g
- Carbs
- 48g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Cook the egg noodles in salted water until al dente, then drain.
- 2
Brown the ground beef in a large skillet over medium-high until no longer pink, about 6-7 minutes. Drain and set aside.
- 3
Melt the butter in the same pan and cook the mushrooms 5 minutes until golden and their liquid has evaporated. Add the onion and cook 3 minutes, then the garlic for 1 minute.
- 4
Sprinkle in the flour and stir 1 minute. Gradually whisk in the beef broth, Worcestershire, and Dijon, simmering 3-4 minutes until thickened.
- 5
Return the beef and stir to combine, confirming it's cooked to 160°F (71°C). Reduce the heat to low.
- 6
Stir in the sour cream off the boil so it doesn't curdle. Season to taste.
- 7
Serve over the egg noodles with a sprinkle of parsley.
Pro Tips for the Best Results
- Brown the mushrooms until their water cooks off and they turn golden — that's where the deep, savory flavor comes from.
- Add the sour cream off the heat or over very low heat to keep the sauce smooth instead of curdled.
- Cook the flour for a minute before adding broth so the gravy doesn't taste pasty.
- Whisk the broth in gradually to keep the sauce lump-free.
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How to Cook Classic Beef Stroganoff
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown beef and mushrooms for depth
Two browning steps build this dish's savory backbone. Cook the beef to 160°F (71°C) and drain it, then brown the mushrooms in the same pan until their moisture evaporates and the edges turn golden — undercooked, watery mushrooms are the most common stroganoff letdown.
Build a proper gravy
Make a quick roux by cooking flour in the butter and fond, then whisk in the broth gradually so it stays silky. Worcestershire and Dijon add the umami and tang that define stroganoff. Let it simmer until it coats a spoon before the beef goes back in.
Finish with sour cream off the heat
Sour cream is what makes stroganoff creamy and tangy, but it curdles if boiled. Pull the pan off the heat (or keep it very low) before stirring it in for a smooth, glossy sauce. Spoon it generously over egg noodles and finish with parsley.
Storage & Make-Ahead
Refrigerate the sauce and noodles separately in airtight containers for up to 3 days. Reheat the sauce gently over low heat, adding a splash of broth. Cream-based sauces are best not frozen.
Serving Suggestions
This classic beef stroganoff pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?+
Yes. Full-fat Greek yogurt works as a tangy substitute — stir it in off the heat to prevent splitting.
What's the best beef to use?+
85/15 ground beef gives good flavor without being greasy. Traditional stroganoff uses sliced steak, but ground beef is faster and budget-friendly.
Can I make it ahead?+
The sauce reheats best gently over low heat. Store the noodles separately so they don't absorb all the gravy.
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