Beef Stroganoff

Ingredients

• 15 ml (1 tablespoon)olive oil
• 150 g (1 cup)onion, finely chopped
• 454 g (16 oz)mushrooms, thinly sliced
• 1 clovegarlic, minced
• 680 g (1.5 pounds)top sirloin steak
• 30 g (1/4 cup)plain flour
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 57 g (4 tablespoons)butter
• 475 ml (2 cups)low-sodium beef stock
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (1 tablespoon)Dijon mustard
• 240 g (1 cup)sour cream
• to tastesalt and pepper

Instructions

1. 1

   Cook the vegetables

   Heat the oil in a large frying pan over medium-high heat. Add the onion and mushrooms and sauté for 5–6 minutes, until softened. Stir in the garlic and cook for about 1 minute, then transfer the mixture from the pan and keep it warm.

2. 2

   Coat the steak

   Meanwhile, slice the steak thinly against the grain. Toss the strips with the flour, 1 teaspoon of salt and 1/2 teaspoon of black pepper.

3. 3

   Sear the beef

   Melt the butter in the pan over medium-high heat. When the pan is very hot, add the steak strips and sear each side for about 1 minute; the centres will still be raw.

4. 4

   Simmer the sauce

   Turn the heat down to medium and return the mushroom and onion mixture to the pan. Pour in the beef stock and Worcestershire sauce, then simmer for about 4–5 minutes, until the sauce begins to thicken and the meat is mostly cooked.

5. 5

   Finish and season

   Take the pan off the heat and stir in the Dijon mustard and sour cream until combined. Taste and add salt and pepper as desired.

6. 6

   Serve straight away

   Serve immediately over egg noodles, rice or potatoes.

What is Beef Stroganoff?

Beef Stroganoff is a dish of beef in a rich, creamy sauce, commonly made with mushrooms and served over a starch. The name is associated with Russian cuisine, while this version follows an American-style approach, using sour cream and beef stock for a quick pan sauce.

Sirloin cooks quickly when sliced thinly, and the mushrooms, onion, mustard and Worcestershire sauce build savoury depth in a short cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 486 calories, 35g protein, 14g carbs, 32g fat.

The beef provides most of the protein, while the flour and any noodles, rice or potatoes served alongside contribute carbohydrates. Butter and sour cream are the main sources of fat; a serving of green vegetables can add freshness and balance to the plate.

Choosing and slicing the beef

Top sirloin: this relatively tender cut suits a quick sear. Slice it thinly across the grain so the pieces are easier to bite.

Flour coating: tossing the beef with flour, salt and pepper gives it a light coating and helps the stock-based sauce thicken as it simmers.

Build flavour in stages

Mushrooms and onion: cook them first until soft, then set them aside so they do not crowd the pan while the beef sears.

Beef and butter: get the pan hot before adding the strips, and sear briefly on both sides. The beef will finish cooking during the short simmer with the stock.

Keep the sauce creamy

Sour cream: stir it in after taking the pan off the heat. This helps keep the sauce smooth rather than letting the dairy split at a boil.

Mustard and Worcestershire: add savoury, tangy notes that balance the richness of the butter and sour cream. Taste at the end before adding extra seasoning.

Check the texture and timing

The sauce should begin to thicken after 4–5 minutes of simmering, and the beef should be mostly cooked before the pan comes off the heat. Avoid extending the simmer unnecessarily, as thin strips of sirloin can become tough.

The recipe is designed to be made and served straight away, so have your chosen noodles, rice or potatoes ready.

What to serve with it

Egg noodles are a classic partner for the creamy sauce; rice or potatoes also work well. Spoon the beef and mushrooms over the base so it catches the sauce.

For a more balanced plate, add a green vegetable or a crisp salad alongside the stroganoff.

Recipe notes & tips

• Slice the steak against the grain into consistently thin strips for a tender bite.
• Cook the mushrooms and onion until softened before removing them from the pan.
• Let the pan get very hot before searing the beef so the strips brown quickly.
• Keep the steak sear brief; it will continue cooking in the stock.
• Take the pan off the heat before stirring in the sour cream.
• Taste the finished sauce before adding more salt, as the stock and Worcestershire sauce are already savoury.

Variations

• Use another cut: thinly sliced tender beef can stand in for top sirloin.
• Add paprika: stir a little in with the flour for a warmer, more pronounced seasoning.
• Try crème fraîche: use it in place of sour cream for a similarly creamy finish.
• Include extra mushrooms: add more sliced mushrooms for a vegetable-forward sauce.
• Choose a different base: spoon the stroganoff over rice or potatoes instead of egg noodles.

Common mistakes to avoid

• Slicing with the grain: the beef can seem tougher; cut across the visible muscle fibres.
• Crowding the pan: the beef may steam instead of sear; cook it in batches if needed.
• Cooking the beef for too long: thin strips can turn tough; keep the sear brief and simmer only until mostly cooked.
• Boiling after adding sour cream: the sauce may split; take the pan off the heat before stirring it in.
• Skipping the final taste: seasoning can vary with the stock; check and adjust salt and pepper just before serving.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan over low heat, stirring often; avoid boiling the sauce.

Frequently asked questions