I remember the first time I really nailed a Beef Stroganoff With Sour Cream. It was one of those evenings when I wanted something comforting but not complicated—a dish that felt like a warm hug on a plate. That night, after a few attempts tweaking the texture and flavor, everything just clicked. The creamy beef stroganoff was rich, tender, and beautifully balanced with that tangy sour cream sauce. It instantly became a staple in my kitchen because it’s straightforward, satisfying, and a wonderful way to share a cozy meal with family or friends.
What you’ll need for this Beef Stroganoff With Sour Cream:
- 1 pound beef sirloin or tenderloin, thinly sliced — You can swap for ground beef if you prefer a quicker mushroom stroganoff version.
- 2 tablespoons olive oil or butter — Both work beautifully in this beef stroganoff with sour cream, so use whichever you have on hand.
- 1 medium onion, finely chopped — Adds sweet depth; shallots are a lovely substitute too!
- 2 garlic cloves, minced — This little addition packs a punch in the sour cream sauce.
- 8 ounces mushrooms, sliced — Button or cremini mushrooms are great; if you want something earthier, try baby portobello.
- 1 cup beef broth — You can use low-sodium for a lighter version or vegetable broth for a milder taste; both are easy to find in stores.
- 1 cup sour cream — This is the star of your creamy beef stroganoff, lending tang and richness. I always add a bit extra to amp up the sauce.
- 1 tablespoon Dijon mustard — Helps brighten the sour cream sauce with a gentle zing.
- Salt and black pepper to taste — The classics that bring everything together.
- Fresh parsley, chopped (for garnish) — Optional, but visually freshens your stroganoff with egg noodles.
- Egg noodles or wide pasta of choice — This is how I love to serve my beef stroganoff with sour cream. If you’re short on time, quick-cooking noodles work wonders here.
How to Make This Beef Stroganoff With Sour Cream:
- Heat your olive oil or butter in a large skillet over medium-high heat. Once shimmering, add your thinly sliced beef. Brown the beef quickly in batches so it doesn’t steam—this keeps it tender. This step usually takes about 4 to 5 minutes. If your beef cooks unevenly or looks grey instead of a nice caramelized brown, you might need more heat or less crowded pans.
- Remove the browned beef from the pan and set it aside. Now, add your chopped onions and garlic to the same skillet. This is where the flavor base begins! Sauté for about 3 minutes until the onions are soft and translucent. Your kitchen will start smelling amazing right about now.
- Next, toss in your sliced mushrooms. Cook them down until they release their moisture and start to brown, about 6 to 8 minutes. This gives your mushroom stroganoff that deep umami flavor.
- Sprinkle in some salt and pepper, then pour in the beef broth. Let it simmer and reduce for 5 minutes to concentrate those flavors. While the broth reduces, you can prepare your egg noodles in a separate pot.
- Lower the heat and stir in your sour cream and Dijon mustard. This sour cream sauce is what makes the stroganoff so creamy and tangy—it’s where the magic happens. Return the beef to the pan, mix gently, and heat for another 2 to 3 minutes. Avoid boiling at this stage to prevent the sour cream from curdling.
- Taste and adjust the seasoning if needed. Remember, this beef stroganoff with sour cream will thicken slightly as it rests.
From start to finish, this dish takes about 30 to 40 minutes, making it perfect for a comforting meal that doesn’t eat up your whole evening. While the stroganoff cooks, I like to tidy up or pour myself a glass of water, keeping things relaxed and organized.
If your first attempt looks a little different from mine, don’t worry! Every batch is a chance to tweak softness, seasoning, and doneness. Over time, you’ll get a feel for exactly how you like your beef stroganoff with the sour cream sauce. And if you want to save time on a busy day, using pre-sliced mushrooms or quick-cooking ground beef versions like in this Ground Beef Stroganoff – The Country Cook can be a helpful shortcut.
Serving Your Beef Stroganoff With Sour Cream:
This Beef Stroganoff With Sour Cream is one of those meals that feels special served over buttered egg noodles. The wide noodles soak up that creamy sour cream sauce perfectly, making every bite a real treat. I also love pairing it with a crisp green salad to cut through the richness or some steamed green beans for a bit of fresh snap.
For a simple decoration, finish your stroganoff with a sprinkle of fresh parsley. It adds a pop of color and a hint of brightness.
This dish shines on cozy family dinners but has also been a show-stopper at casual weekend gatherings. I even made it for a birthday dinner once, and it was the star of the night!
Leftovers? No problem. Beef stroganoff with sour cream reheats well and can easily become a filling sandwich spread or a topping for baked potatoes. Recently, I tried it spooned over roasted vegetables for a lighter twist, and it worked wonderfully.
This creamy beef stroganoff recipe is a crowd-pleaser in my home, with even picky eaters loving the smooth sour cream sauce with tender mushrooms and beef.
Common Questions About This Beef Stroganoff With Sour Cream:
Q: Can I make this Beef Stroganoff With Sour Cream ahead of time?
A: Absolutely! I often prepare it a day early. Just store it in an airtight container in the fridge. When reheating, warm it gently on the stove to keep the sour cream sauce from breaking.
Q: What’s a good substitute for beef broth in this recipe?
A: Vegetable broth or even water with a bit of soy sauce can work in a pinch. You’ll get variations in flavor, but the sour cream sauce will still hold the dish together nicely.
Q: Can I use ground beef instead of sliced sirloin?
A: Yes! Ground beef turns this into a quicker, simpler version without sacrificing much flavor. Check out Ground Beef Stroganoff – The Country Cook for a similar approach.
Q: How do I prevent the sour cream from curdling?
A: That’s an excellent question. Make sure to add sour cream after removing the pan from high heat, or lower the heat and stir it in gently without boiling.
Q: What if I don’t have egg noodles?
A: No worries. Wide pasta, rice, or even mashed potatoes make terrific bases for this creamy beef stroganoff with sour cream.
Q: How can I make this recipe for more people?
A: Simply multiply your ingredients and cook the beef in batches to ensure it browns well. For large groups, doubling the recipe is a great way to fill lots of hungry bellies.
Q: Any tips for making the mushroom stroganoff extra creamy?
A: I like to stir in a little extra sour cream at the end, or even a splash of cream if I have it on hand. Sometimes a touch of cream cheese also works beautifully.
Q: Can this Beef Stroganoff With Sour Cream be gluten-free?
A: Yes, swap egg noodles for gluten-free pasta or rice noodles. Just be sure any broth or mustard you use are gluten-free labeled.
Final Thoughts on This Beef Stroganoff With Sour Cream:
This Beef Stroganoff With Sour Cream holds a special place in my recipe collection because it’s a perfect blend of comfort and simplicity. It’s one of those dishes that brings people together and makes for wonderfully easy gatherings.
My Top Tips for This Beef Stroganoff With Sour Cream:
- Always brown the beef in batches to keep it tender and flavorful.
- Add sour cream off the heat to keep your sauce smooth and creamy.
- Use fresh mushrooms and don’t rush cooking them—this builds deep flavor.
A few delicious variations I enjoy include adding a splash of white wine to the broth for an extra layer, substituting Greek yogurt in place of sour cream for a lighter twist, or stirring in fresh thyme for an herbaceous note. The most requested version in my kitchen is the classic beef stroganoff recipe with that genuine sour cream sauce—it’s a winner for family dinners or casual entertaining.
I encourage you, fellow bakers, to make this Beef Stroganoff With Sour Cream your own. Play with the ingredients, adjust spices, and most importantly, enjoy the process. I hope you love the creamy beef stroganoff comfort as much as I do!
For more cooking inspiration like this satisfying beef stroganoff with sour cream, check out my Garlic Butter Beef Bites With Creamy Mashed Potatoes, or if you want a different spin on beef, the Crispy Peking Beef Bowl is fantastic. And for a special dinner treat, Steak With Peppercorn Sauce is always a crowd-pleaser.
If you’re curious about other takes on beef stroganoff, these great recipes are worth a look: Here’s a Simple Beef Stroganoff Recipe from Allrecipes, a quick version using ground beef from The Country Cook, and a helpful video guide from The Kitchn showing step-by-step for making your own cozy stroganoff with egg noodles.
Beef Stroganoff With Sour Cream
A rich and creamy beef stroganoff made with tender strips of beef and tangy sour cream, perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Russian
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 2 tsp paprika
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Egg noodles or rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef strips with salt, pepper, and paprika, then sear until browned but not fully cooked. Remove beef and set aside.
- In the same skillet, melt butter. Add onions and garlic, cooking until softened and fragrant, about 3 minutes.
- Add mushrooms and cook until they release their moisture and turn golden, about 5-7 minutes.
- Sprinkle flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to remove raw flour taste.
- Slowly pour in beef broth while stirring to prevent lumps. Bring mixture to a gentle simmer until it thickens.
- Return beef to the skillet and simmer gently for 5 minutes until beef is cooked through.
- Remove skillet from heat and stir in sour cream and Dijon mustard until smooth. Adjust seasoning with salt and pepper.
- Serve hot over cooked egg noodles or rice, garnished with chopped fresh parsley.
Notes
For extra richness, add a splash of white wine when cooking the mushrooms or serve with a side of steamed green beans for a balanced meal.