Nothing says comfort food quite like a creamy, savory beef stroganoff! Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, these 20 easy recipes will transform simple ingredients into something truly special. From classic versions to creative twists, get ready to discover your new favorite way to enjoy this timeless dish. Let’s dive into these delicious stroganoff recipes that are sure to become family favorites!
Classic Beef Stroganoff with Sour Cream
Just when the weather turns crisp and you crave something comforting, this Classic Beef Stroganoff with Sour Cream comes to the rescue—it’s the dish I make when I want to impress without stressing, and it always reminds me of cozy family dinners growing up.
Ingredients
– 1.5 pounds thinly sliced sirloin steak, cut into bite-sized strips
– 8 ounces cremini mushrooms, sliced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tablespoons unsalted butter
– 1 tablespoon extra virgin olive oil
– 1 cup beef broth, rich and savory
– 1 cup full-fat sour cream, tangy and creamy
– 2 tablespoons all-purpose flour
– 1 teaspoon Dijon mustard, sharp and flavorful
– 1/2 teaspoon smoked paprika, for a subtle warmth
– 12 ounces wide egg noodles, for serving
– Fresh parsley, chopped, for garnish
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Pat the sirloin strips dry with paper towels to ensure a good sear.
4. Season the beef generously with kosher salt and freshly ground black pepper.
5. Sear the beef in the hot skillet for 2–3 minutes per side until browned but not cooked through, then transfer to a plate.
6. Melt 2 tablespoons of unsalted butter in the same skillet over medium heat.
7. Sauté the diced onion for 4–5 minutes until translucent and fragrant.
8. Add the sliced cremini mushrooms and cook for 6–7 minutes until they release their liquid and turn golden brown.
9. Stir in the minced garlic and cook for 1 minute until aromatic.
10. Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture and cook for 1 minute, stirring constantly to form a roux.
11. Gradually whisk in 1 cup of rich beef broth until the sauce is smooth and thickened, about 2–3 minutes.
12. Reduce the heat to low and stir in 1 teaspoon of sharp Dijon mustard and 1/2 teaspoon of smoked paprika.
13. Return the seared beef and any accumulated juices to the skillet, simmering for 3–4 minutes until the beef is tender.
14. Remove the skillet from the heat and stir in 1 cup of full-fat sour cream until fully incorporated.
15. Cook the wide egg noodles in the boiling water for 7–8 minutes until al dente, then drain thoroughly.
16. Toss the cooked noodles with 1 tablespoon of unsalted butter to prevent sticking.
17. Serve the stroganoff sauce over the buttered noodles, garnished with chopped fresh parsley.
This stroganoff is luxuriously creamy with tender beef and earthy mushrooms, and the tangy sour cream balances the richness perfectly. Try serving it over mashed potatoes for a decadent twist, or with a side of crusty bread to soak up every last bit of sauce.
One-Pot Beef Stroganoff with Egg Noodles
Last night, as the autumn chill settled in, I found myself craving that perfect comfort food—the kind that fills your kitchen with incredible aromas and warms you from the inside out. That’s when I remembered my grandmother’s trick for turning simple ingredients into something magical, which inspired this incredibly easy one-pot version of beef stroganoff that’s become my go-to cozy meal. Honestly, the fewer dishes I have to wash, the better, and this recipe delivers maximum flavor with minimal cleanup—my kind of cooking!
Ingredients
– 1 pound thinly sliced sirloin steak strips
– 8 ounces wide egg noodles
– 1 large yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced
– 3 cloves fresh garlic, minced
– 2 cups rich beef broth
– 1 cup full-fat sour cream
– 2 tablespoons unsalted butter
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh parsley
Instructions
1. Melt 2 tablespoons of unsalted butter in a large Dutch oven over medium-high heat until it sizzles.
2. Add 1 pound of thinly sliced sirloin steak strips and sear for 2-3 minutes per side until they develop a deep brown crust.
3. Transfer the seared beef to a clean plate, leaving the flavorful drippings in the pot.
4. Add the finely diced yellow onion to the hot pot and cook for 4-5 minutes until they turn translucent and slightly golden.
5. Stir in the sliced cremini mushrooms and cook for another 6-7 minutes until they release their liquid and become tender.
6. Add the minced fresh garlic and cook for exactly 1 minute until fragrant but not browned.
7. Pour in 2 cups of rich beef broth, scraping the bottom of the pot to lift all the browned bits.
8. Stir in 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, and ½ teaspoon of freshly ground black pepper.
9. Add 8 ounces of wide egg noodles, making sure they’re fully submerged in the liquid.
10. Bring the mixture to a rolling boil, then immediately reduce heat to maintain a gentle simmer.
11. Cover the pot and cook for exactly 8 minutes, stirring halfway through to prevent sticking.
12. Return the seared beef and any accumulated juices to the pot.
13. Remove the pot from heat and let it rest for 2 minutes to cool slightly.
14. Stir in 1 cup of full-fat sour cream until fully incorporated and creamy.
15. Garnish with ¼ cup of chopped fresh parsley before serving.
But what really makes this dish special is how the tender egg noodles soak up that rich, creamy sauce while the beef stays perfectly juicy. The mushrooms add an earthy depth that balances the tangy sour cream, creating layers of flavor in every bite. I love serving this straight from the pot at the table—it makes for such a warm, communal eating experience that always brings everyone together.
Slow Cooker Beef Stroganoff with Mushrooms
Keeping my family fed during busy weeknights used to be such a struggle until I discovered this hands-off slow cooker method for beef stroganoff. My kids actually cheer when they smell those earthy mushrooms and tender beef simmering all day, and I love that I can prep everything in just 10 minutes before heading out the door. This recipe has become our ultimate comfort food solution that feels fancy but requires minimal effort.
Ingredients
– 2 pounds well-marbled beef chuck roast, cut into 1-inch cubes
– 1 pound fresh cremini mushrooms, sliced
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup rich beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon Dijon mustard with whole grains
– 1 cup full-fat sour cream
– 2 tablespoons all-purpose flour
– 1/4 cup fresh parsley, chopped
– 12 ounces wide egg noodles
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Place beef cubes in your slow cooker and season with kosher salt and freshly ground black pepper.
2. Add sliced cremini mushrooms and finely diced yellow onion around the beef.
3. In a small bowl, whisk together minced fresh garlic, rich beef broth, Worcestershire sauce, and Dijon mustard with whole grains until fully combined.
4. Pour the liquid mixture evenly over the beef and vegetables in the slow cooker.
5. Cover and cook on LOW heat setting for 7-8 hours until the beef becomes fork-tender.
6. About 30 minutes before serving, cook 12 ounces of wide egg noodles according to package directions until al dente, then drain thoroughly.
7. Toss the hot drained noodles with 2 tablespoons of unsalted butter to prevent sticking.
8. In a separate small bowl, whisk together 1 cup of full-fat sour cream and 2 tablespoons of all-purpose flour until smooth and no lumps remain.
9. Stir the sour cream mixture into the slow cooker contents until fully incorporated and the sauce thickens slightly.
10. Let the stroganoff sit for 10 minutes to allow the flavors to meld and the sauce to reach optimal consistency.
11. Stir in freshly chopped parsley just before serving.
12. Serve the creamy stroganoff immediately over the buttered egg noodles.
My favorite tip for testing doneness is when the beef shreds easily with just a fork—that’s when you know it’s perfectly tender. Making sure to whisk the flour into the sour cream first prevents any lumps in your final sauce. And always add the parsley at the very end to keep its bright, fresh flavor intact.
My family loves how the tender beef practically melts in your mouth while the mushrooms add an earthy depth that balances the rich, creamy sauce. The wide egg noodles provide the perfect vehicle for soaking up every last bit of that luxurious sauce, and sometimes I’ll sprinkle extra parsley on top for a pop of color that makes it feel restaurant-worthy.
Quick Beef Stroganoff with Ground Beef
Zesty aromas of garlic and mushrooms always transport me back to my grandmother’s cozy kitchen, where she’d whip up comforting meals on busy weeknights. This quick beef stroganoff has become my go-to when I need something hearty and satisfying but don’t have hours to spend cooking. It’s the perfect blend of creamy, savory, and comforting that makes everyone at the table ask for seconds.
Ingredients
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 8 ounces cremini mushrooms, thinly sliced
– 2 cloves fresh garlic, minced
– 3 tablespoons rich unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups rich beef broth
– 1 cup full-fat sour cream
– 1 tablespoon Worcestershire sauce
– 1 teaspoon smoked paprika
– 12 ounces wide egg noodles
– Fresh chopped parsley for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a wooden spoon.
3. Cook the beef for 5-7 minutes until fully browned, then drain excess fat.
4. Add the diced onion and sliced mushrooms to the skillet with the beef.
5. Sauté for 6-8 minutes until the onions are translucent and mushrooms have released their liquid.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Push the beef mixture to one side and melt the butter in the empty space.
8. Sprinkle the flour over the melted butter and whisk continuously for 1 minute to create a roux.
9. Gradually pour in the beef broth while whisking to prevent lumps.
10. Add the Worcestershire sauce and smoked paprika, stirring to combine everything.
11. Simmer the sauce for 8-10 minutes until thickened enough to coat the back of a spoon.
12. Meanwhile, cook the egg noodles in the boiling water for 7-9 minutes until al dente.
13. Reduce the skillet heat to low and stir in the sour cream until fully incorporated.
14. Drain the cooked noodles and add them directly to the stroganoff sauce.
15. Toss everything together until the noodles are evenly coated.
16. Season with kosher salt and freshly ground black pepper to your preference.
17. Garnish with fresh chopped parsley before serving.
My favorite tip for this dish is letting it rest for 5 minutes after combining – this allows the creamy sauce to cling perfectly to every noodle. Marvelously creamy and deeply savory, this stroganoff achieves that perfect balance where the tender noodles soak up the rich, mushroom-flecked sauce. I love serving it in shallow bowls with extra parsley sprinkled on top, and it pairs beautifully with a simple green salad for contrasting freshness.
Healthy Greek Yogurt Beef Stroganoff
Finally, after years of tweaking my grandmother’s classic recipe, I’ve landed on this healthier Greek yogurt version that still delivers all the comforting flavors we crave. I actually stumbled upon this substitution one evening when I realized I was out of sour cream but had a container of thick Greek yogurt staring back at me from the fridge. The result was so surprisingly creamy and tangy that it’s become my go-to weeknight dinner that doesn’t leave me feeling weighed down.
Ingredients
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves garlic, freshly minced
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 2 tablespoons all-purpose flour
– 1 cup beef broth, rich and savory
– 1 tablespoon Worcestershire sauce, deeply umami
– 1 cup plain Greek yogurt, thick and tangy
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon olive oil, golden and fruity
– 8 ounces egg noodles, wide and ribbon-like
– 1 teaspoon kosher salt, coarse and flaky
– ½ teaspoon black pepper, freshly cracked
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat for the egg noodles.
2. Heat 1 tablespoon of golden olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon until no pink remains, about 6-8 minutes.
4. Stir in the finely diced yellow onion and cook until translucent and fragrant, about 4 minutes.
5. Add the freshly minced garlic and earthy cremini mushrooms, cooking until mushrooms release their liquid and become tender, about 5 minutes.
6. Sprinkle 2 tablespoons of all-purpose flour over the mixture, stirring constantly for 1 minute to cook out the raw flour taste.
7. Gradually pour in 1 cup of rich beef broth while stirring continuously to prevent lumps from forming.
8. Add 1 tablespoon of deeply umami Worcestershire sauce, 1 teaspoon of coarse kosher salt, and ½ teaspoon of freshly cracked black pepper.
9. Reduce heat to low and simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.
10. Meanwhile, cook 8 ounces of wide egg noodles in the boiling water according to package directions until al dente, then drain thoroughly.
11. Remove the beef mixture from heat and let cool for 2 minutes to prevent the yogurt from curdling when added.
12. Gently fold in 1 cup of thick Greek yogurt until fully incorporated and creamy.
13. Stir in the finely chopped fresh parsley for a burst of color and freshness.
14. Combine the creamy beef mixture with the drained egg noodles, tossing gently to coat every strand.
My favorite thing about this version is how the tangy Greek yogurt cuts through the richness of the beef while creating the creamiest sauce that clings perfectly to every noodle. The earthy mushrooms add such wonderful texture against the tender beef, making each bite more satisfying than the last. I love serving this over roasted broccoli for an extra vegetable boost, or sometimes I’ll top it with extra fresh parsley and a squeeze of lemon to brighten everything up.
Beef Stroganoff with White Wine Sauce
Every time I make this comforting classic, I’m transported back to that chilly autumn evening when my neighbor brought over her grandmother’s recipe—it’s been a family favorite ever since. There’s something magical about how the tender beef and creamy sauce come together, especially on busy weeknights when we all need a little extra comfort.
Ingredients
- 1.5 pounds well-marbled beef sirloin, sliced into thin strips
- 2 tablespoons rich European-style butter
- 1 large yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced with earthy caps
- 3 cloves fresh garlic, minced
- 1/2 cup dry white wine with crisp acidity
- 1 cup rich beef broth
- 1 tablespoon Dijon mustard with sharp tang
- 1/2 cup full-fat sour cream
- 2 tablespoons fresh parsley, chopped
- 12 ounces wide egg noodles
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil for your egg noodles.
- Season 1.5 pounds of beef sirloin strips evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
- Heat 2 tablespoons European-style butter in a large skillet over medium-high heat until sizzling and fragrant.
- Sear beef strips in a single layer for 2-3 minutes per side until deeply browned but not cooked through.
- Transfer beef to a clean plate, preserving those flavorful browned bits in the skillet.
- Add diced yellow onion to the same skillet and sauté for 4-5 minutes until translucent and fragrant.
- Stir in sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
- Add minced garlic and cook for 1 minute until aromatic but not burned.
- Pour in 1/2 cup dry white wine, scraping up all the browned bits from the skillet bottom—this adds incredible depth of flavor.
- Simmer the wine mixture for 3-4 minutes until reduced by half and the alcohol scent dissipates.
- Stir in 1 cup rich beef broth and 1 tablespoon Dijon mustard until fully incorporated.
- Return the seared beef and any accumulated juices to the skillet.
- Reduce heat to low and simmer gently for 8-10 minutes until beef is tender and sauce thickens slightly.
- Cook 12 ounces wide egg noodles in the boiling water for 7-8 minutes until al dente, then drain thoroughly.
- Remove skillet from heat and stir in 1/2 cup full-fat sour cream until the sauce becomes velvety and creamy.
- Fold in chopped fresh parsley for a burst of freshness and color.
What makes this stroganoff truly special is how the tender beef practically melts in your mouth against the silky, wine-kissed sauce. The egg noodles provide the perfect vehicle for soaking up every last drop of that luxurious cream sauce, while the mushrooms add an earthy counterpoint that keeps each bite interesting. I love serving this over buttery mashed potatoes for the ultimate comfort food experience, or with a simple green salad to cut through the richness.
Instant Pot Beef Stroganoff with Herbs
Perfectly tender beef in a creamy, herb-kissed sauce—this Instant Pot Beef Stroganoff has become my go-to comfort meal on busy weeknights. I first made it during a hectic holiday season when my family craved something hearty but I had zero time to babysit a simmering pot. The pressure cooker works its magic here, transforming tough cuts into melt-in-your-mouth bites while infusing every spoonful with deep, savory flavor.
Ingredients
- 1.5 lbs well-marbled beef chuck roast, cut into 1-inch cubes
- 2 tbsp rich extra virgin olive oil
- 1 large yellow onion, thinly sliced into half-moons
- 3 cloves fresh garlic, minced
- 8 oz cremini mushrooms, sliced ¼-inch thick
- 1 cup robust beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 2 tsp fresh thyme leaves
- 1 cup full-fat sour cream
- 12 oz wide egg noodles
- 2 tbsp finely chopped fresh parsley
- ½ tsp coarse kosher salt
- ¼ tsp freshly cracked black pepper
Instructions
- Select “Sauté” mode on your 6-quart Instant Pot and heat 2 tablespoons of rich extra virgin olive oil until shimmering, about 3 minutes.
- Pat 1.5 lbs of well-marbled beef chuck roast cubes completely dry with paper towels to ensure proper browning.
- Season beef cubes evenly with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
- Sear beef in a single layer until deeply browned on all sides, about 8-10 minutes total, working in batches if needed to avoid overcrowding.
- Transfer all seared beef to a clean plate, leaving any rendered fat in the pot.
- Add 1 thinly sliced large yellow onion to the hot pot and cook until softened and translucent, about 4 minutes.
- Stir in 3 cloves of minced fresh garlic and cook until fragrant, about 30 seconds.
- Add 8 oz of sliced cremini mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
- Pour in 1 cup of robust beef broth, scraping the bottom vigorously with a wooden spoon to lift all browned bits.
- Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, and 2 teaspoons fresh thyme leaves.
- Return all seared beef and any accumulated juices to the pot, stirring to combine with the vegetable mixture.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
- When cooking completes, allow pressure to release naturally for 10 minutes before carefully performing a quick release for remaining pressure.
- While pressure releases, cook 12 oz of wide egg noodles according to package directions until al dente, then drain thoroughly.
- Once pressure is fully released, open the lid and stir in 1 cup of full-fat sour cream until fully incorporated and sauce is creamy.
- Fold in cooked egg noodles and 2 tablespoons of finely chopped fresh parsley until evenly coated in the sauce.
My favorite part is how the tender beef practically dissolves against the silky, herb-infused sauce, while the egg noodles provide just enough chew to make each bite satisfying. Try serving it over mashed cauliflower for a low-carb twist, or top with extra fresh parsley and a dollop of sour cream for that classic diner-style presentation.
Beef Stroganoff with Dijon Mustard Twist
Nothing warms my kitchen and heart quite like the rich aroma of beef simmering with mushrooms and onions—it’s my go-to comfort meal after a long, chilly day. I’ve given the classic Beef Stroganoff a zesty upgrade with a generous dollop of tangy Dijon mustard, which cuts through the creaminess beautifully. Trust me, this twist makes all the difference!
Ingredients
– 1.5 pounds tender sirloin steak, thinly sliced against the grain
– 2 tablespoons rich unsalted butter
– 1 large yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced
– 2 cloves fresh garlic, minced
– 1/4 cup smooth Dijon mustard
– 1 cup full-bodied beef broth
– 1 cup luxurious heavy cream
– 1 tablespoon vibrant Worcestershire sauce
– 12 ounces wide egg noodles
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of wide egg noodles and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles thoroughly and set aside.
4. Season 1.5 pounds of thinly sliced sirloin steak with 1 teaspoon fine sea salt and 1/2 teaspoon freshly cracked black pepper.
5. Heat 2 tablespoons of rich unsalted butter in a large skillet over medium-high heat until frothy.
6. Sear the steak slices for 2–3 minutes per side until browned but still pink inside, then transfer to a plate.
7. Tip: Don’t overcrowd the skillet—sear in batches for the best caramelization.
8. Reduce heat to medium and sauté 1 finely diced yellow onion for 5 minutes until translucent.
9. Add 8 ounces of sliced cremini mushrooms and cook for 6–7 minutes until golden and tender.
10. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
11. Whisk in 1/4 cup smooth Dijon mustard, 1 cup full-bodied beef broth, 1 cup luxurious heavy cream, and 1 tablespoon vibrant Worcestershire sauce.
12. Bring the sauce to a gentle simmer, then reduce heat to low.
13. Return the seared steak and any accumulated juices to the skillet, stirring to coat.
14. Simmer uncovered for 10 minutes until the sauce thickens slightly and the steak is cooked through.
15. Tip: For a silkier sauce, avoid boiling after adding cream to prevent curdling.
16. Gently fold in the cooked egg noodles until evenly coated.
17. Tip: Let the dish rest for 5 minutes off the heat—this allows the flavors to meld perfectly.
18. Garnish with 2 tablespoons of fresh chopped parsley before serving.
Gloriously creamy with a tangy kick from the Dijon, this stroganoff clings to every noodle, offering tender beef and earthy mushrooms in each bite. I love serving it straight from the skillet with a crisp green salad to balance the richness—it’s a weeknight hero that feels indulgent yet effortless.
Creamy Beef Stroganoff with Worcestershire Sauce
A chill in the air always sends me straight to my comfort food classics, and this creamy beef stroganoff with its Worcestershire kick is one I find myself craving every November. I actually learned this version from my grandmother, who swore by adding a splash of Worcestershire sauce right at the end for that extra umami depth. It’s the kind of dish that makes my kitchen smell like a cozy, welcoming haven.
Ingredients
– 1.5 pounds thinly sliced sirloin steak, cut into bite-sized strips
– 2 tablespoons rich unsalted butter
– 1 large yellow onion, thinly sliced into half-moons
– 8 ounces cremini mushrooms, sliced
– 3 cloves fresh garlic, minced
– 1 cup full-bodied beef broth
– 1 tablespoon smooth Dijon mustard
– 2 tablespoons Worcestershire sauce
– 1 cup luxurious heavy cream
– 1/2 cup tangy sour cream
– 12 ounces wide egg noodles
– 2 tablespoons fresh parsley, finely chopped
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces of wide egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, melt 2 tablespoons of rich unsalted butter in a large skillet over medium-high heat.
4. Season 1.5 pounds of thinly sliced sirloin steak strips with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly cracked black pepper.
5. Sear the beef in the hot butter for 2-3 minutes per side until browned but not cooked through, then transfer to a plate.
6. Add the thinly sliced yellow onion to the same skillet and cook for 4 minutes until translucent.
7. Stir in 8 ounces of sliced cremini mushrooms and cook for 5 minutes until they release their liquid and turn golden brown.
8. Add 3 cloves of minced fresh garlic and cook for 1 minute until fragrant.
9. Pour in 1 cup of full-bodied beef broth, scraping up any browned bits from the bottom of the pan.
10. Stir in 1 tablespoon of smooth Dijon mustard and 2 tablespoons of Worcestershire sauce.
11. Return the seared beef and any accumulated juices to the skillet.
12. Reduce heat to medium-low and simmer for 5 minutes to allow flavors to meld.
13. Gradually stir in 1 cup of luxurious heavy cream until fully incorporated.
14. Remove the skillet from heat and fold in 1/2 cup of tangy sour cream until the sauce is smooth and creamy.
15. Drain the cooked egg noodles and return them to the pot.
16. Pour the creamy beef stroganoff sauce over the hot noodles and toss to coat evenly.
17. Garnish with 2 tablespoons of finely chopped fresh parsley.
Velvety sauce clings to every noodle, while the Worcestershire adds a subtle savory depth that plays beautifully against the tender beef. I love serving this over buttery mashed potatoes for an extra indulgent twist, or spooning it into hollowed-out bread bowls for a fun, mess-free dinner party option.
Beef Stroganoff with Caramelized Onions
Unbelievably comforting and perfect for chilly evenings, this beef stroganoff has become my go-to weeknight dinner that feels anything but ordinary. I actually learned this recipe from my grandmother, who swore by caramelizing onions slowly for maximum flavor—a technique I now use religiously. There’s something magical about how the creamy sauce wraps around tender beef and sweet onions that just makes everything better.
Ingredients
– 1.5 lbs beef sirloin, cut into thin strips
– 2 large yellow onions, thinly sliced
– 3 tbsp unsalted butter
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 cup sour cream
– 2 tbsp all-purpose flour
– 12 oz egg noodles
– 2 tbsp fresh parsley, chopped
– 1 tsp smoked paprika
Instructions
1. Heat a large skillet over medium heat and melt 1 tablespoon of butter until it bubbles gently.
2. Add the thinly sliced onions and cook for 15 minutes, stirring every 3 minutes until they turn golden brown and release their natural sweetness.
3. Push onions to one side of the skillet and add the beef strips in a single layer, cooking for 2 minutes per side until browned but not cooked through.
4. Remove beef and onions from the skillet and set aside on a clean plate.
5. Add the remaining butter to the same skillet and sauté the sliced mushrooms for 5 minutes until they release their liquid and turn golden brown.
6. Stir in the minced garlic and cook for 30 seconds until fragrant but not burned.
7. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring constantly to create a roux.
8. Gradually pour in the beef broth while whisking continuously to prevent lumps from forming.
9. Add the Worcestershire sauce and bring the mixture to a gentle simmer for 3 minutes until slightly thickened.
10. Return the beef and onions to the skillet and cook for 4 minutes until the beef is cooked through but still tender.
11. Remove the skillet from heat and stir in the sour cream until fully incorporated and creamy.
12. Meanwhile, cook the egg noodles in boiling salted water for 7 minutes until al dente, then drain thoroughly.
13. Stir the smoked paprika into the stroganoff sauce and season with salt and pepper.
14. Serve the creamy beef stroganoff over the hot egg noodles and garnish with fresh chopped parsley.
What makes this dish truly special is the way the velvety sauce clings to every noodle while the caramelized onions provide little bursts of sweetness against the savory beef. I love serving it in shallow bowls with an extra sprinkle of paprika on top for color, and sometimes I’ll add a side of roasted Brussels sprouts for contrast. The tender beef practically melts in your mouth, making this comfort food worth every minute of preparation.
Gluten-Free Beef Stroganoff with Rice
Yesterday, I was craving that classic comfort food but needed something gluten-free for my sister’s visit—enter this incredible beef stroganoff that’s become my new go-to. There’s something magical about tender beef and creamy sauce over fluffy rice that just feels like a warm hug on a plate.
Ingredients
- 1.5 lbs well-marbled beef sirloin, sliced into thin strips
- 2 cups aromatic long-grain white rice
- 8 oz cremini mushrooms, sliced with earthy brown caps
- 1 large sweet yellow onion, finely diced
- 3 cloves fragrant garlic, minced
- 2 cups rich beef broth
- 1 cup tangy sour cream
- 2 tbsp grassy extra virgin olive oil
- 2 tbsp sweet unsalted butter
- 1 tbsp vibrant paprika
- 1 tsp coarse sea salt
- ½ tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped for bright garnish
Instructions
- Rinse 2 cups aromatic long-grain white rice under cold water until water runs clear to remove excess starch.
- Cook rice according to package directions, fluffing with fork immediately after cooking to prevent clumping.
- Season 1.5 lbs well-marbled beef sirloin strips with 1 tsp coarse sea salt and ½ tsp freshly cracked black pepper.
- Heat 1 tbsp grassy extra virgin olive oil in large skillet over medium-high heat until shimmering.
- Sear beef strips in single layer for 2 minutes per side until browned but not cooked through.
- Transfer beef to plate, reserving flavorful juices in skillet.
- Add remaining 1 tbsp olive oil and 2 tbsp sweet unsalted butter to skillet over medium heat.
- Sauté 1 large sweet yellow onion for 4 minutes until translucent and fragrant.
- Add 8 oz sliced cremini mushrooms and cook for 6 minutes until golden brown and moisture has evaporated.
- Stir in 3 cloves minced fragrant garlic and 1 tbsp vibrant paprika, cooking for 1 minute until aromatic.
- Pour in 2 cups rich beef broth, scraping bottom of skillet to incorporate all browned bits.
- Return seared beef and accumulated juices to skillet, simmering for 8 minutes until beef is tender.
- Remove skillet from heat and let cool for 2 minutes to prevent curdling.
- Stir in 1 cup tangy sour cream until sauce becomes velvety and uniformly creamy.
- Divide fluffy rice among bowls and ladle stroganoff over top.
- Garnish with 2 tbsp fresh chopped parsley for color and freshness.
For the ultimate comfort experience, the tender beef practically melts against the creamy, paprika-kissed sauce, while the rice provides the perfect neutral canvas. I love serving this in shallow bowls with extra parsley sprinkled over top—the bright green against the creamy sauce makes it almost too pretty to eat. Leftovers taste even better the next day when the flavors have fully married together.
Beef Stroganoff with Fresh Thyme and Parsley
Unbelievably comforting and perfect for chilly evenings, this beef stroganoff has become my go-to dinner when I want something that feels both elegant and completely approachable. I first learned this recipe from my grandmother, who always insisted that the secret was in the fresh herbs—and after years of making it myself, I can confirm she was absolutely right.
Ingredients
- 1.5 pounds of tender beef sirloin, sliced into thin strips
- 2 tablespoons of rich unsalted butter
- 1 large yellow onion, finely chopped
- 3 cloves of aromatic garlic, minced
- 8 ounces of earthy cremini mushrooms, sliced
- 1 cup of robust beef broth
- 1 cup of tangy sour cream
- 2 tablespoons of fresh thyme leaves
- 1/4 cup of fresh parsley, chopped
- 12 ounces of wide egg noodles
- 1 teaspoon of coarse kosher salt
- 1/2 teaspoon of freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the wide egg noodles to the boiling water and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the cooked noodles thoroughly and return them to the pot, tossing with 1 tablespoon of rich unsalted butter to prevent clumping.
- While noodles cook, heat the remaining 1 tablespoon of rich unsalted butter in a large skillet over medium-high heat until foamy.
- Add the tender beef sirloin strips in a single layer and sear for 2 minutes per side until browned but still pink inside.
- Transfer the beef to a clean plate, being careful to reserve all the flavorful pan drippings in the skillet.
- Add the finely chopped yellow onion to the same skillet and sauté for 4 minutes until translucent and fragrant.
- Stir in the minced aromatic garlic and sliced earthy cremini mushrooms, cooking for 5 minutes until mushrooms have released their liquid and edges are golden brown.
- Pour in the robust beef broth, scraping the bottom of the skillet to incorporate all the browned bits.
- Return the seared beef strips and any accumulated juices to the skillet, simmering for 3 minutes to allow flavors to meld.
- Reduce heat to low and stir in the tangy sour cream until fully incorporated and sauce is creamy.
- Fold in the fresh thyme leaves and chopped fresh parsley, warming through for 1 minute without boiling.
- Season the stroganoff with coarse kosher salt and freshly ground black pepper, adjusting to your preference.
Oh, the creamy sauce clinging to those tender noodles creates the most satisfying texture, while the fresh thyme adds an earthy brightness that cuts through the richness beautifully. I love serving this over the buttered egg noodles, but it’s also fantastic spooned over mashed potatoes or even crispy roasted potatoes for a different twist.
Beef Stroganoff with Brandy and Cream
Just last Tuesday, as the autumn chill finally settled in, I found myself craving that perfect comfort food that warms you from the inside out—the kind of dish that makes you want to curl up on the couch with a good book. My mind immediately went to this beef stroganoff, a recipe I’ve tweaked over the years until it became my ultimate cozy weather staple. There’s something magical about the way the brandy and cream come together that always feels like a special treat.
Ingredients
– 1 ½ pounds well-marbled beef sirloin, sliced into thin strips
– 2 tablespoons rich European-style butter
– 1 large yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced with earthy brown caps
– 2 cloves fresh garlic, minced
– ¼ cup quality brandy
– 1 cup rich beef broth
– 1 cup heavy whipping cream
– 2 tablespoons tangy Dijon mustard
– 1 tablespoon Worcestershire sauce
– 12 ounces wide egg noodles
– Fresh chopped parsley for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the beef strips completely dry with paper towels and season generously with kosher salt and freshly ground black pepper.
2. Melt the European-style butter in a large skillet over medium-high heat until foaming subsides, about 2 minutes.
3. Sear the beef strips in a single layer without crowding, cooking for 90 seconds per side until deeply browned but not cooked through.
4. Transfer the beef to a clean plate, leaving any rendered fat and butter in the skillet.
5. Add the finely diced onion to the hot skillet and cook for 4 minutes until translucent and slightly golden at the edges.
6. Stir in the sliced cremini mushrooms and cook for 6 minutes until they release their liquid and develop a rich brown color.
7. Add the minced garlic and cook for exactly 60 seconds until fragrant but not browned.
8. Carefully pour in the brandy—it will sizzle dramatically—and use a wooden spoon to scrape up all the browned bits from the skillet bottom.
9. Simmer the brandy for 2 minutes until reduced by half and the alcohol smell dissipates.
10. Pour in the beef broth and bring to a gentle bubble, then reduce heat to maintain a simmer.
11. Stir in the heavy whipping cream, Dijon mustard, and Worcestershire sauce until fully incorporated.
12. Return the seared beef and any accumulated juices to the skillet, simmering for 8 minutes until the sauce thickens slightly and coats the back of a spoon.
13. While the sauce simmers, cook the wide egg noodles in a large pot of salted boiling water for 7 minutes until al dente.
14. Drain the noodles thoroughly and divide among serving bowls.
15. Ladle the beef stroganoff over the hot noodles and garnish with fresh chopped parsley.
Finally, that first bite reveals the magic—tender beef strips swimming in a silky, luxurious sauce that clings perfectly to every noodle. The brandy adds a subtle warmth that plays beautifully against the earthy mushrooms and tangy mustard notes. For an extra cozy presentation, I love serving this in shallow bowls with crusty bread for sopping up every last drop of that incredible cream sauce.
Beef Stroganoff with Smoked Paprika
Every time I make this comforting beef stroganoff, I’m transported back to my grandmother’s cozy kitchen during chilly fall evenings. She always claimed the secret was in the paprika, and after years of tweaking her recipe, I’ve found that smoked paprika adds that magical depth that makes this dish truly unforgettable. There’s something about the way the creamy sauce clings to tender beef that feels like a warm hug on a crisp autumn day.
Ingredients
– 1.5 lbs beef sirloin, cut into thin strips
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 tsp smoked paprika
– 1 cup rich beef broth
– 1 tbsp Worcestershire sauce
– 1 cup full-fat sour cream
– 2 tbsp all-purpose flour
– 12 oz wide egg noodles
– 2 tbsp fresh parsley, chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Pat the beef sirloin strips completely dry with paper towels to ensure proper browning.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Season the beef strips evenly with kosher salt and freshly ground black pepper.
5. Cook the beef in a single layer for 2-3 minutes per side until deeply browned, working in batches to avoid overcrowding.
6. Transfer the browned beef to a clean plate, reserving any juices in the skillet.
7. Add the remaining tablespoon of olive oil to the same skillet over medium heat.
8. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
9. Add the minced fresh garlic and cook for 30 seconds until aromatic but not browned.
10. Stir in the sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and turn golden brown.
11. Sprinkle the smoked paprika over the mushroom mixture and stir constantly for 1 minute to toast the spices.
12. Whisk the all-purpose flour into the vegetable mixture until no dry spots remain.
13. Gradually pour in the rich beef broth while stirring continuously to prevent lumps.
14. Add the Worcestershire sauce and bring the sauce to a gentle simmer.
15. Cook the sauce for 3-4 minutes until slightly thickened, stirring frequently.
16. Meanwhile, cook the wide egg noodles in the boiling water for 8-9 minutes until al dente.
17. Reduce the skillet heat to low and stir the full-fat sour cream into the sauce until fully incorporated.
18. Return the browned beef and any accumulated juices to the skillet, stirring gently to combine.
19. Drain the cooked egg noodles thoroughly and divide among serving bowls.
20. Ladle the beef stroganoff over the hot noodles and garnish with fresh chopped parsley.
You’ll love how the tender beef practically melts in your mouth while the smoked paprika adds that subtle smoky complexity that makes this version special. The creamy sauce clings beautifully to every noodle, creating the perfect comfort food experience that’s even better the next day—if there are any leftovers!
Beef Stroganoff with Garlic Butter Mushrooms
Huddled over my grandmother’s old recipe cards, I discovered this beef stroganoff variation that’s become my ultimate comfort food. There’s something magical about how the creamy sauce clings to every noodle, especially on chilly evenings when I’m craving something deeply satisfying. I’ve added my own twist with those garlic butter mushrooms that make the whole kitchen smell incredible.
Ingredients
– 1.5 lbs tender sirloin steak, cut into thin strips
– 8 oz wide egg noodles
– 1 lb fresh cremini mushrooms, sliced
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 cup rich beef broth
– 1 cup full-fat sour cream
– 4 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 2 tbsp all-purpose flour
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– Fresh parsley, chopped for garnish
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Season the sirloin strips generously with salt and pepper on all sides.
4. Sear the beef in batches for 2-3 minutes per side until deeply browned but not cooked through.
5. Remove the beef to a plate, leaving the drippings in the skillet.
6. Add 2 tablespoons butter to the same skillet and melt over medium heat.
7. Sauté the sliced mushrooms for 5-7 minutes until they release their liquid and turn golden brown.
8. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
9. Stir in the minced garlic and cook for 30 seconds until aromatic but not burned.
10. Sprinkle the flour over the mushroom mixture and cook for 1 minute while stirring constantly.
11. Gradually whisk in the beef broth until the sauce thickens and becomes smooth.
12. Stir in the Worcestershire sauce and smoked paprika until fully incorporated.
13. Return the seared beef and any accumulated juices to the skillet.
14. Reduce heat to low and simmer for 8-10 minutes until the beef is tender.
15. Cook the egg noodles according to package directions until al dente, then drain thoroughly.
16. Remove the skillet from heat and stir in the sour cream until the sauce becomes creamy and pale.
17. Taste and adjust seasoning with additional salt and pepper if needed.
18. Serve the stroganoff immediately over the hot egg noodles.
19. Garnish with fresh chopped parsley for color and freshness.
Zesty and rich, this stroganoff delivers the most luxurious texture where the tender beef practically melts against the silky sauce. I love how the garlic butter mushrooms add an earthy depth that balances the creaminess perfectly. Sometimes I’ll serve it over mashed potatoes instead of noodles for an extra comforting twist that soaks up every drop of that incredible sauce.
Beef Stroganoff with Crispy Bacon Topping
Dinner inspiration struck last Tuesday when I found that beautiful chuck roast on sale at my local butcher – you know, one of those “aha!” moments that sends you straight to comfort food heaven. There’s something magical about transforming humble ingredients into a dish that feels both elegant and completely approachable, especially on busy weeknights when you want something special without the fuss.
Ingredients
- 1 ½ pounds well-marbled beef chuck roast, cut into thin strips
- 6 slices thick-cut applewood smoked bacon
- 1 large yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced with earthy brown caps
- 3 cloves fresh garlic, minced
- 2 tablespoons rich unsalted butter
- 1 tablespoon vibrant Worcestershire sauce
- 1 cup full-bodied beef broth
- 1 cup tangy sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon sweet paprika
- ½ cup fresh parsley, chopped
- 12 ounces wide egg noodles
- Salt and freshly cracked black pepper
Instructions
- Place 6 slices thick-cut applewood smoked bacon in a single layer in a large, cold skillet.
- Cook bacon over medium heat for 8-10 minutes until crispy and deeply browned, flipping occasionally.
- Transfer crispy bacon to a paper towel-lined plate, reserving 2 tablespoons of the rendered bacon fat in the skillet.
- Season 1 ½ pounds well-marbled beef chuck strips generously with salt and freshly cracked black pepper.
- Working in two batches, sear beef strips in the hot bacon fat for 2-3 minutes per side until deeply browned but not cooked through.
- Transfer seared beef to a clean plate, being careful not to overcrowd the pan – this ensures proper browning rather than steaming.
- Add 2 tablespoons rich unsalted butter to the same skillet and melt over medium heat.
- Sauté 1 large finely diced yellow onion for 4-5 minutes until translucent and fragrant.
- Add 8 ounces sliced cremini mushrooms and cook for 6-7 minutes until they release their liquid and develop golden edges.
- Stir in 3 cloves minced fresh garlic and cook for 1 minute until aromatic.
- Sprinkle 2 tablespoons all-purpose flour and 1 teaspoon sweet paprika over the mushroom mixture, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually pour in 1 cup full-bodied beef broth while scraping up all the browned bits from the bottom of the pan.
- Add 1 tablespoon vibrant Worcestershire sauce and bring the sauce to a gentle simmer.
- Return the seared beef and any accumulated juices to the skillet, reducing heat to low.
- Simmer uncovered for 15 minutes until the sauce thickens and the beef becomes tender.
- Remove the skillet from heat and stir in 1 cup tangy sour cream until fully incorporated.
- While the stroganoff simmers, cook 12 ounces wide egg noodles according to package directions in a large pot of salted boiling water.
- Drain the cooked noodles thoroughly and return them to the pot.
- Crumble the reserved crispy bacon into coarse pieces.
- Serve the creamy stroganoff over the hot egg noodles, topped with crumbled bacon and ½ cup fresh chopped parsley.
Here’s what makes this version truly special: the crispy bacon topping adds this incredible textural contrast to the velvety sauce, while the sour cream provides just enough tang to cut through the richness. I love serving this family-style in my grandmother’s big ceramic bowl, letting everyone help themselves while the noodles are still steaming hot – it makes even Tuesday night feel like a celebration.
Beef Stroganoff with Red Wine Reduction
Biting into a bowl of this Beef Stroganoff with Red Wine Reduction takes me right back to my grandmother’s cozy kitchen during those chilly autumn evenings. She’d always say the secret was in the slow simmer, and after perfecting her recipe over the years, I’ve added my own twist with that deep, velvety red wine reduction that makes this dish truly special. There’s something incredibly comforting about the way the tender beef melts in your mouth alongside those silky egg noodles.
Ingredients
– 1.5 lbs beef sirloin, cut into thin strips
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup dry red wine
– 1 cup rich beef broth
– 1 tbsp Dijon mustard
– 1/2 cup full-fat sour cream
– 2 tbsp fresh parsley, chopped
– 12 oz wide egg noodles
– 2 tbsp unsalted butter
– 1 tsp coarse sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the beef sirloin strips completely dry with paper towels and season evenly with coarse sea salt and freshly ground black pepper.
2. Heat rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef strips in a single layer for 2 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Transfer the seared beef to a clean plate, reserving any juices in the skillet.
5. Reduce heat to medium and add unsalted butter to the same skillet, swirling to melt completely.
6. Sauté the finely diced yellow onion for 4 minutes until translucent and fragrant.
7. Add the minced fresh garlic and sliced cremini mushrooms, cooking for 5 minutes until mushrooms release their liquid and turn golden brown.
8. Pour in the dry red wine, scraping up all the browned bits from the bottom of the skillet with a wooden spoon.
9. Simmer the wine mixture for 3 minutes until reduced by half and the alcohol aroma dissipates.
10. Stir in the rich beef broth and Dijon mustard, bringing the liquid to a gentle boil.
11. Return the seared beef and any accumulated juices to the skillet, reducing heat to low.
12. Cover and simmer for 25 minutes until the beef becomes fork-tender.
13. Meanwhile, cook the wide egg noodles in a large pot of salted boiling water for 8 minutes until al dente.
14. Drain the cooked noodles thoroughly and return them to the warm pot.
15. Remove the skillet from heat and stir in the full-fat sour cream until fully incorporated and creamy.
16. Combine the beef stroganoff sauce with the drained egg noodles, tossing gently to coat evenly.
17. Garnish with freshly chopped parsley before serving immediately.
Knowing how the red wine reduction creates that deep, complex flavor base makes this dish worth every minute of simmering. The tender beef practically dissolves on your tongue while the creamy sauce clings perfectly to each noodle ridge. I love serving this over buttery mashed potatoes instead of noodles for a decadent twist that soaks up every last drop of that luxurious sauce.
Beef Stroganoff with Truffle Oil Drizzle
Ooh, there’s something magical about that moment when creamy sauce meets tender beef in this classic comfort dish. I first fell in love with beef stroganoff during a snowy evening when my grandmother taught me her version, though I’ve since added my own twist with that luxurious truffle oil finish. This recipe has become my go-to for impressing dinner guests without spending hours in the kitchen.
Ingredients
– 1.5 pounds of well-marbled sirloin steak, sliced into thin strips
– 8 ounces of cremini mushrooms, sliced with earthy brown caps
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 cup of rich beef broth
– 1 cup of full-fat sour cream
– 2 tablespoons of smooth Dijon mustard
– 3 tablespoons of unsalted butter
– 2 tablespoons of all-purpose flour
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of smoked paprika
– 1 tablespoon of fresh parsley, chopped
– 1 tablespoon of high-quality truffle oil
– 12 ounces of wide egg noodles
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat 1 tablespoon of butter in a large skillet over medium-high heat until sizzling.
3. Season the sirloin strips generously with salt and pepper.
4. Sear the beef in batches for 2 minutes per side until browned but not cooked through.
5. Remove the beef and set aside on a plate, covering loosely with foil.
6. Add the remaining 2 tablespoons of butter to the same skillet over medium heat.
7. Sauté the diced onion for 4 minutes until translucent and fragrant.
8. Add the sliced mushrooms and cook for 6 minutes until golden brown and tender.
9. Stir in the minced garlic and cook for 1 minute until aromatic.
10. Sprinkle the flour over the mushroom mixture and cook for 2 minutes while stirring constantly.
11. Gradually whisk in the beef broth until the sauce becomes smooth and thickened.
12. Stir in the Dijon mustard, Worcestershire sauce, and smoked paprika.
13. Reduce heat to low and simmer the sauce for 5 minutes until slightly reduced.
14. Cook the egg noodles in the boiling water for 8 minutes until al dente, then drain.
15. Remove the skillet from heat and let it cool for 2 minutes before adding the sour cream.
16. Return the seared beef and any accumulated juices to the skillet.
17. Gently warm the stroganoff over low heat for 3 minutes until the beef is heated through.
18. Drizzle the truffle oil over the finished stroganoff just before serving.
19. Garnish with fresh chopped parsley.
Yes, the silky sauce clinging to those tender beef strips creates the most comforting texture, while the truffle oil adds an earthy sophistication that elevates this beyond ordinary weeknight fare. I love serving it over those wide egg noodles that catch every drop of sauce, making each bite a perfect balance of creamy, savory, and utterly satisfying.
Beef Stroganoff with Spinach and Parmesan
Remember that chilly evening last week when I was craving something both comforting and elegant? That’s when I decided to revisit my grandmother’s beef stroganoff recipe, but with a fresh twist that would make it feel both nostalgic and new. I added some vibrant spinach and nutty Parmesan to brighten up the classic dish, and the result was so delicious I knew I had to share it with you all.
Ingredients
– 1.5 lbs tender sirloin steak, sliced into thin strips
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup full-bodied beef broth
– 1 cup heavy cream
– 2 tbsp smooth Dijon mustard
– 4 cups fresh baby spinach leaves
– 1/2 cup freshly grated Parmesan cheese
– 12 oz wide egg noodles
– 2 tbsp chopped fresh parsley
– 1 tsp coarse sea salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Season the sirloin strips generously with salt and pepper.
4. Sear the beef in a single layer for 2 minutes per side until deeply browned but not cooked through.
5. Transfer the beef to a clean plate, leaving the flavorful drippings in the skillet.
6. Add the remaining olive oil and sauté the diced onion for 4 minutes until translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the sliced mushrooms and cook for 6 minutes until they release their liquid and turn golden brown.
9. Pour in the beef broth, scraping up all the browned bits from the bottom of the pan.
10. Whisk in the heavy cream and Dijon mustard until fully incorporated.
11. Return the seared beef and any accumulated juices to the skillet.
12. Simmer the mixture gently for 8 minutes over medium-low heat.
13. Meanwhile, cook the egg noodles according to package directions until al dente.
14. Stir the fresh spinach into the sauce and cook for 2 minutes until just wilted.
15. Fold in the grated Parmesan cheese until the sauce becomes creamy and cohesive.
16. Drain the cooked noodles thoroughly and divide among serving bowls.
17. Ladle the beef stroganoff mixture over the hot noodles.
18. Garnish each serving with chopped fresh parsley.
For the perfect finishing touch, I love how the creamy sauce clings to every noodle while the spinach adds a pop of color and freshness. The Parmesan creates this wonderful savory depth that makes each bite more satisfying than the last—try serving it with crusty bread to soak up every last drop of that incredible sauce.
Beef Stroganoff with Roasted Garlic Cream
Wandering through the farmers market last weekend, I spotted the most beautiful cremini mushrooms and knew exactly what comfort food was calling my name. There’s something magical about how roasted garlic transforms ordinary cream into something truly extraordinary. This version of beef stroganoff has become my go-to dinner party showstopper—it never fails to impress!
Ingredients
- 1.5 pounds tender beef sirloin strips
- 8 ounces earthy cremini mushrooms, sliced
- 1 large sweet yellow onion, finely diced
- 3 cloves aromatic roasted garlic, mashed
- 1 cup rich beef broth
- 1 cup heavy cream with high butterfat content
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon vibrant Worcestershire sauce
- 2 tablespoons unsalted European-style butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika with deep red color
- 1/2 cup fresh parsley with bright green leaves
- 12 ounces wide egg noodles with golden hue
- 1 teaspoon kosher salt with coarse crystals
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a rolling boil for your egg noodles.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Season 1.5 pounds beef sirloin strips with 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.
- Sear the beef in the hot skillet for 2 minutes per side until deeply browned but still pink inside.
- Transfer the beef to a clean plate, preserving all the flavorful drippings in the skillet.
- Add 2 tablespoons unsalted butter to the same skillet and melt over medium heat.
- Sauté 1 diced yellow onion for 4 minutes until translucent and fragrant.
- Add 8 ounces sliced cremini mushrooms and cook for 6 minutes until golden brown and tender.
- Stir in 1 teaspoon smoked paprika and cook for 30 seconds to bloom the spices.
- Pour in 1 cup beef broth, scraping up all the browned bits from the skillet bottom.
- Whisk in 1 cup heavy cream, 2 tablespoons Dijon mustard, and 1 tablespoon Worcestershire sauce until fully incorporated.
- Add 3 cloves mashed roasted garlic to the sauce, stirring to distribute evenly.
- Simmer the sauce for 8 minutes over medium-low heat until slightly thickened.
- Return the seared beef and any accumulated juices to the skillet.
- Cook egg noodles according to package directions until al dente, then drain thoroughly.
- Stir 1/2 cup chopped fresh parsley into the stroganoff just before serving.
- Divide the hot egg noodles among serving bowls and top generously with beef stroganoff.
Diving into this dish reveals the most luxurious cream sauce that clings perfectly to every noodle. The roasted garlic adds this incredible mellow sweetness that balances the earthy mushrooms and tender beef beautifully. I love serving this family-style with crusty bread for soaking up every last drop of that incredible sauce—trust me, you won’t want to leave any behind!
Summary
Deliciously creamy and wonderfully simple, these 20 beef stroganoff recipes prove that comfort food doesn’t have to be complicated. Whether you’re cooking for family dinner or meal prep, there’s a perfect version here for everyone. We’d love to hear which recipe becomes your new favorite—drop us a comment below and don’t forget to share this roundup on Pinterest for fellow home cooks!
