cream of mushroom beef stroganoff recipe

Written ByJenny Smyth Posted on
cream of mushroom beef stroganoff recipe
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The Best cream of mushroom beef stroganoff recipe

I’ve been making this cream of mushroom beef stroganoff recipe for my family for years, and it’s always a hit. It’s a classic dish that never goes out of style, and the best part is that it’s incredibly easy to make.

The flavors are rich and savory, with the cream of mushroom soup adding a depth of flavor that’s hard to resist. I love serving it over egg noodles, as the sauce coats the pasta perfectly.

My kids are always asking for seconds, and I have to admit that I’m just as guilty as they are when it comes to this dish. The best part is that it’s a great way to get in some extra veggies, as the mushrooms add a ton of fiber and nutrients.

Plus, the beef is tender and flavorful, making it a great option for a weeknight dinner or special occasion meal. My family loves when I serve this with some crusty bread on the side, as it’s perfect for sopping up all the juices from the dish.

Overall, this recipe is a staple in our household, and I know you’ll love it just as much as we do.

Cream of Mushroom Beef Stroganoff

Cream of Mushroom Beef Stroganoff

4.9 from 1247 votes

A hearty and comforting dish featuring tender beef strips in a rich creamy sauce with earthy mushrooms. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef

2 lbs beef sirloin, sliced thin
Salt and pepper to taste

For the Mushrooms

1 lb mushrooms, sliced
2 tbsp butter

For the Sauce

2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp cornstarch
2 tbsp water
1 tbsp fresh thyme

For Serving

8 oz egg noodles
Fresh parsley, chopped

👨‍🍳Directions

1Season beef strips with salt and pepper.
2Add 1 tbsp of olive oil to a large skillet over medium-high heat.
3Once the oil is shimmering, add the beef in a single layer.
4Cook without moving until browned, 2-3 minutes.
5Flip and brown the other side, 2 minutes.
6Remove the beef from the skillet and set aside.
7In the same skillet, add 2 tbsp of butter over medium heat.
8Once melted, add the sliced mushrooms.
9Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, 5-7 minutes.
10Remove the mushrooms from the skillet and set aside.
11Add the remaining 1 tbsp of olive oil to the skillet over medium heat.
12Add the chopped onion and cook until softened and translucent, 3-4 minutes.
13Add the minced garlic and cook for an additional 1 minute until fragrant.
14Stir in the beef broth, Worcestershire sauce, Dijon mustard, and thyme.
15Bring the mixture to a simmer.
16In a small bowl, mix the cornstarch with water.
17Whisk the cornstarch mixture into the skillet.
18Cook until the sauce thickens, 2-3 minutes.
19Stir in the sour cream until well combined.
20The sauce should be smooth and creamy.
21Return the beef and mushrooms to the skillet.
22Stir to combine all the ingredients.
23Cook for an additional 2-3 minutes until the beef is heated through.
24While the stroganoff is cooking, prepare the egg noodles according to package instructions until al dente.
25Drain and set aside.
26To serve, spoon the egg noodles onto plates and ladle the cream of mushroom beef stroganoff over the top.
27Garnish with chopped fresh parsley.

🔧Equipment

Large skillet
Saucepan
Wooden spoon
Whisk
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 700mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier dish, add a pinch of red pepper flakes. You can substitute the beef broth with red wine for a richer flavor.

I always keep a container of this recipe in the fridge and the leftovers are perfect for lunches or quick dinners during the week. Just reheat it gently and it’s as good as new. I also love serving this dish to guests.

It’s elegant enough for a dinner party but comforting enough for a casual get-together. I often pair it with a side of crusty bread and a simple green salad. The combination of the rich, creamy sauce and the tender beef is always a hit with everyone.

I hope you enjoy this recipe as much as my family and I do. It’s a dish that brings people together and creates lasting memories. It’s perfect for any occasion, whether it’s a family gathering or a quiet night in.

The best part is that it’s easy to make and always a crowd-pleaser. Enjoy!

❓ Frequently Asked Questions About Cream of Mushroom Beef Stroganoff

Q: What type of beef should I use for this recipe?

This recipe calls for sirloin or ribeye steak, which are both great options. You can also use leaner cuts of beef if you prefer.

Q: Can I substitute other types of mushrooms for the button mushrooms?

Yes, you can use other types of mushrooms such as cremini or shiitake if you prefer. Keep in mind that they may have a stronger flavor than button mushrooms.

Q: How do I store leftovers from this recipe?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months.

Q: Can I make this recipe in advance?

You can make the sauce and cook the beef ahead of time, but it’s best to assemble and serve the dish just before serving.

Q: Is this recipe suitable for low-carb diets?

No, this recipe is not low-carb due to the egg noodles used in the dish.

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