It doesn’t take a million ingredients to make delicious homemade beef stroganoff. Here’s what you’ll need.
Beef Sirloin: We’ve tested many different cuts of beef for this recipe over the years, from ultra-luxurious tenderloin to economical stew meat, but we like the sirloin best because it combines a robust, beefy flor with a tender bite.
Mushrooms: Mushrooms are not only traditional in beef stroganoff, they add a sory, earthy flor to the dish.
Onions: Onions, sauteed in butter, add a slight sweetness to the sauce.
Beef Broth: Pick up a 32-ounce carton of Progresso™ Classic Beef Broth. You can use bouillon paste and water—but if you do, reduce the amount of salt to 1/4 teaspoon. This will help you to oid it being over salted.
Sour Cream: Sour cream brings creaminess and tanginess to the stroganoff sauce.
Egg Noodles: Cooked noodles soak up all the saucy goodness.
Other Ingredients: Butter adds richness and flour thickens the sauce, while garlic, Worcestershire sauce and salt bring more flor.
Cookware You’ll NeedJust the basics are needed to prepare this hearty dish.
Sharp Knife: A sharp knife, we like an 8- or 10-inch chef’s knife for this job, will make slicing the beef and cutting up the vegetables a much easier task.
Skillet: We’ve learned over the years that a 10-inch skillet, or frying pan, is the perfect size to cook the beef and veggies without overcrowding. A smaller pan won’t allow for much evaporation of excess liquid, so the meat, onions and mushrooms won’t brown properly, whereas a larger skillet may allow the liquid to evaporate too fast.
Other Cookware You’ll Need: Cutting board, wooden spoon, liquid measuring cup, dry measuring cups, measuring spoons, and a Dutch oven to cook the noodles.
How to Make Beef StroganoffReady to learn how to make beef stroganoff? Here’s a preview, but when you’re ready to cook, find our full recipe and ingredient list below.
1. Prep and Cook VegetablesStart by cutting the onions and mushrooms into thin, just under 1/4-inch, slices and finely chop the garlic. Next, cook them in butter. Once the veggies are tender, remove them from your skillet.
2. Cut and Cook the BeefLook for thin lines on the side of the beef, this is the grain. Slicing perpendicular to the lines, or across the grain, cut beef into thin slices. Use the same skillet to brown the beef as you did for the veggies. Add beef broth, salt, and Worcestershire sauce and simmer to lock in that sory flor.
3. Make the SauceStir the broth and flour together until smooth, add to the sauce and boil to thicken, then add the vegetables. Finally, add the sour cream, but be careful not to boil the sauce again after adding the sour cream, or it may curdle.
4. Serve Over the NoodlesSpoon the noodles onto a plate, ladle the stroganoff over the top and serve hot!
Possible VariationsWe love to read how our users make our recipes their own, because you always do, and beef stroganoff is no different. Some like to use a combination of beef and chicken broth for a milder flor. Others dollop a spoonful of Dijon mustard into the sauce or bump up the Worcestershire sauce for extra flor.
Now that you’ve mastered the art of stroganoff, we he lots of other recipes for you to try. For a weeknight version, you might be interested in our ground beef stroganoff. If you’d like to make a slow-cooker version, it’s one of our most popular. And if you’re looking for a chicken version, this stroganoff will fit the bill.
Serving Beef StroganoffTo round out the meal, here are a few side dish ideas.
Potatoes or Rice: Mashed potatoes or plain white rice both make a delicious substitute for the egg noodles in this dish.
Side Salad: A crisp side salad with a tangy vinaigrette will compliment the richness of your homemade beef stroganoff.
Roasted Veggies: Whether you choose roasted carrots, asparagus or Brussels sprouts, a veggie side is a great way to add color and flor to your meal.
Dinner Rolls: Don’t let a drop of that creamy stroganoff sauce go to waste! Soak it all up with from-scratch dinner rolls.
Storing and ReheatingWind up with leftovers? That’s another meal to enjoy!
RefrigeratorPromptly cover leftovers and store them in a tightly sealed container in the refrigerator. When stored properly, homemade beef stroganoff will last for up to 3 days in the fridge.
FreezerWe don’t recommend freezing fully prepared beef stroganoff, as the sour cream's texture will be altered and affect the creaminess of the dish.
ReheatingThis dish is best reheated on the stovetop, but you can also warm it up in the microwe if you’re in a hurry. Just make sure you reheat your stroganoff to an internal temperature of 165°F to ensure it's safe to eat! And keep in mind that reheated homemade beef stroganoff may not he the same texture or creaminess as the freshly made dish.
Why Betty Users Love This RecipeOver 500 users chimed in to let us know our beef stroganoff recipe is now one of their go-to weeknight meals. They love how easy it is to make such a comforting meal so quickly. “Terrific” says JClassen, “Exactly as I remember from my younger days. Very easy to make and tastes so good… I will make it again!”
Our fans appreciate how quickly this stroganoff comes together into a rich and delicious meal. It’s a hit with the whole family—even children and picky eaters.
Betty Crocker has featured this recipe in cookbooks and online for decades and our reviewers also like to customize and make it their own. Lyndaruff “adds 1 T. ketchup while simmering to give it that extra little something”. While another fan substituted flank steak for the sirloin with great success.