Creamy Beef Stroganoff


Author: Susanne at

Creamy Beef Stroganoff
Creamy Beef Stroganoff

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Who loves some comfort food now and then? I do! I do! I mean, everyone does on occasion, right? Well, this recipe fits the bill. If you are in the mood for something beefy with an incredible creamy sour cream and mushroom sauce, you really must try this recipe for Creamy Beef Stroganoff. It definitely hits all the requirements needed to deem it a comfort food.

Another big plus is that it is fairly quick and easy to prepare. I’m pretty sure we all appreciate that.


I find it most efficient to do all my prep work first. So, I do all of the chopping, slicing and measuring first and then when I start the cooking process, it seems to come together much more smoothly. And when I say that, I don’t mean for just this recipe, but as a general rule, this seems a very good way to go about the cooking process.

I tend to cook the egg noodles first. I cook them, rinse them, set them aside and wash the pan. Now that part is out of the way.

One of the most important things when fixing a successful batch of Creamy Beef Stroganoff is using a good quality cut of beef and always, always, always slice beef against the grain. The result of slicing beef against the grain is tenderness. If you are going for tough, like for making beef jeky, by all means, slice with the grain. Otherwise, go against it.

Good cuts of beef to use are: New York strips, or rib eyes and good cuts of sirloin. Look for lots of marbling for tenderness.

Do not overcook your beef and do not overcrowd your pan. Seriously…you can have a wonderful cut of beef, but if you cook it to death and dehydrate it, it’s going to taste like crap. How can it not? So, work in batches, if necessary (it’s probably necessary). And cook the pieces of beef in a piping hot pan for 30 seconds on each side. 30 seconds…that’s it. It’s okay if it doesn’t look completely done, it will go back in the pan with the sauce.

I’ve OFTEN heard chefs and cooks say not to wash your mushrooms. They say to simply wipe the dirt off with a paper towel or dish towel. The reasoning behind this is that mushrooms cook up nicer when they are dry. True. They absolutely do. BUT…I am going to wash my mushrooms before eating them or feeding them to anyone else. Period. End of story.

Whether you choose to wash them, or not, is entirely up to you. What I do in order to have the best of both worlds, aka: clean and dry, is to place them in a colander and give them a quick wash, blot them dry and then lay them out on a double layer of paper towels and leave them to air dry for a few hours. Easy peasy. Problem solved. And, if you forget to do this ahead of time, it really isn’t the end of the world.

The broth bases I use are Orrington Farms. I order them from Amazon because I cannot find them in my local grocery stores. I’ve tried other brands and, for me, this brand is the winner. I always have a container of beef, chicken and vegetable in my spice cabinet. Although, I don’t use the vegetable as much as I do the beef and chicken flavors.

This is the extra large frying pan that I use, although mine has been used over and over again for years, so it doesn’t look as pretty as this one anymore, but it still works! And here is my grater that I use.

There are several ingredients in this dish that contain sodium, so wait until the end of the cooking process and do a little taste test to determine if any additional salt is needed. Remember, you can always add more, but you cannot take it away.

Creamy Beef Stroganoff


Tender bites of beef combined with egg noodles and a creamy dreamy sour cream mushroom sauce make this a total comfort meal
5 from 16 votes
Print Pin Rate
Course: Beef, Casserole, Main Course
Keyword: Beef Stroganoff, Creamy Beef Stroganoff
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: Susanne


  • 1 large pan
  • 1 microplane type grater


  • 1 12 ounce package egg noodles
  • 1 Tablespoon EVOO
  • 1 teaspoon Kosher salt
  • 2 pounds good quality beef New York, rib eye, or a good sirloin-thinly sliced against the grain.
  • 2 Tablespoons real butter for each batch of beef
  • 2 Tablespoons EVOO for each batch of beef
  • 16 ounces mushrooms washed, dried and sliced
  • 1 medium yellow onion diced
  • 4 cloves fresh garlic grated with a mircoplane
  • 2 cups beef broth I use bone broth
  • Tablespoon Worcestershire sauce
  • 3 Tablespoons corn starch
  • 2 Tablespoons beef broth base I use Orrington Farms
  • 2 teaspoons powdered sage
  • 2 teaspoons dried thyme
  • 2 teaspoons Cavender's
  • 1 teaspoon Kosher salt
  • 25 grinds freshly ground pepper
  • LAST
  • 1 cup sour cream full fat
  • 1 teaspoon Dijon mustard


  • Cook egg noodles, per package instructions with the addition of EVOO and salt. Rinse and set aside.
  • On a cutting board, make sure any excess fat is removed from the beef. Cut against the grain into strips and then into bite sized pieces.
  • Slice the mushrooms, if not already sliced, dice the onion and grate the garlic. Set them all aside.
  • In a bowl, mix the beef broth, corn starch, beef base, Worcestershire sauce, sage, thyme, Cavender's, Kosher salt and freshly ground pepper together. Set aside.
  • In another bowl, mix the sour cream and Dijon mustard together, Set aside.
  • In a large pan, heat the EVOO and butter on the high side of medium-high heat…almost to high, but not quite. Add the beef, in batches, if necessary (it's probably necessary). Cook for 30 seconds per side. Remove the beef from the pan immediately and quickly and set aside. Repeat with additional batches, if any.
  • Leave any juices in the pan and add an additional 2 tablespoons EVOO, add the mushrooms and cook for about 7 minutes, stirring often.
  • Leave the mushrooms in the pan and add the diced onions. Cook for an additional 5 minutes.
  • To the mushroom onion mixture add the grated garlic. Cook for 1 additional minute…no longer, stirring constantly.
  • Leave everything in the pan and turn the heat down to medium and add the liquid broth/seasoning mixture. Mix to combine. Cook for 5 minutes.
  • Add the beef back to the pan.
  • Turn the heat to medium low and add the sour cream Dijon mixture. Mix well to combine with the other ingredients. Cook just long enough to warm the sour cream. Turn off the heat.
  • Do a taste test to see if any additional salt is needed.
  • You can mix the egg noodles into the beefy sauce, or spoon over your choice of noodles, pasta or veggies.
  • Viola! Your comfort meal awaits.
  • Cheers, guys!


Can be served over egg noodles, pasta, mashed potatoes, or mashed cauliflower.  

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