- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 300 g
- 250 g
- 2 cloves
- 2 tbsp
- 2 tbsp
- 250 ml
- 200 g
- 1 tbsp
- 1 tbsp
- ½ tsp
- ¼ tsp
- 2 tbsp
Process
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Bring a large pot of salted water to a boil for the egg noodles.
Pat the beef sirloin strips dry with paper towels and season with salt and black pepper.
In a large skillet, melt 1 tbsp butter over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but still pink inside. Remove beef to a plate.
In the same skillet, melt the remaining 1 tbsp butter over medium heat. Add the onion and mushrooms; cook for 5–6 minutes until softened and lightly browned.
Add the garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat.
Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 2–3 minutes until slightly thickened.
Reduce heat to low. Stir in the Dijon mustard and sour cream until smooth. Do not boil.
Return the beef and any juices to the skillet. Cook for 2–3 minutes until heated through. Taste and adjust salt and pepper.
Meanwhile, cook the egg noodles according to package directions until al dente. Drain.
Serve the beef stroganoff over the egg noodles, garnished with fresh parsley if desired.
Kitchen notes
Kitchen notes
- Do not overcrowd the pan when searing the beef; cook in batches if needed to ensure browning, not steaming.
- Add sour cream only when the sauce is off the boil or at a very low simmer; boiling will cause curdling.
- For the most tender beef, slice against the grain into thin strips and avoid overcooking after returning to the sauce.
- If the sauce is too thick, thin with a splash of beef broth; if too thin, simmer a bit longer before adding sour cream.
Substitutions
- beef sirloin→beef tenderloin or flank steak
- sour cream→full-fat Greek yogurt (stabilized by mixing with 1 tsp cornstarch)
- egg noodles→wide egg-free pasta or rice for gluten-free option
- butter→olive oil or ghee
- Worcestershire sauce→soy sauce mixed with a pinch of sugar and a dash of tamarind
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of beef broth or water to loosen the sauce; avoid boiling. Freezing is not recommended as the sour cream may separate and the texture of the beef can become grainy.
FAQ
The questions we get asked most
Why did my sour cream curdle in the stroganoff?
Curdling happens when sour cream is added to a sauce that is boiling or too hot. Always reduce the heat to low and stir in room-temperature sour cream gradually. If it does curdle, the sauce will still taste fine but may look grainy; you can blend a small amount of the sauce with a little cornstarch and whisk it back in to smooth it out.
Can I make beef stroganoff ahead of time?
You can prepare the sauce and cook the noodles up to 2 days in advance, but it is best to store them separately. Reheat the sauce gently on the stovetop, then toss with freshly cooked noodles. The beef may become tougher upon reheating, so slightly undercook it initially if you plan to reheat.
How do I know when the beef is cooked properly?
The beef should be browned on the outside but still slightly pink inside when you first sear it. After returning it to the sauce, it needs just 2-3 minutes to heat through; overcooking will make it tough. An instant-read thermometer should read 60°C for medium-rare, but visual cues are sufficient for this dish.
Can I use a different cut of beef for stroganoff?
Yes, you can use flank steak, skirt steak, or even ground beef. If using tougher cuts like chuck, you will need to simmer them longer to tenderize. For the classic quick version, stick to tender cuts like sirloin or tenderloin.
Is beef stroganoff gluten-free?
Not as written because it contains all-purpose flour and egg noodles. To make it gluten-free, replace the flour with cornstarch or a gluten-free flour blend, and serve over gluten-free pasta or rice. Also check that your Worcestershire sauce and beef broth are gluten-free.
What can I use instead of sour cream?
Full-fat Greek yogurt is a good substitute, but it can curdle more easily, so mix it with a teaspoon of cornstarch before adding. Crème fraîche also works well and is less likely to curdle. For a dairy-free version, use a plant-based sour cream alternative.
Why is my stroganoff sauce too thin?
The sauce may be thin if you did not reduce it enough before adding the sour cream, or if you added too much broth. Simmer the broth mixture a few minutes longer to thicken, or make a slurry of equal parts cornstarch and water and whisk it in. Remember that sour cream will thicken the sauce slightly as it heats.
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