This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This old-school beef stroganoff is made with thin strips of seared sirloin steak, sautéed mushrooms, and a rich sour cream sauce. No canned soup, just fresh ingredients and bold flavor.
It’s fast enough for a weeknight but still tastes like you actually tried, thanks to a few smart steps that build real depth. If you’re into cozy retro dinners, you’ll probably love my Salisbury Steak too.
Here’s Why This Steak Stroganoff Recipe Works
High-heat sear for max flavor: Quickly browning the beef in hot oil builds flavor without overcooking the meat.
Fresh mushrooms, not canned: Using real, fresh mushrooms makes the sauce earthy and rich instead of rubbery and bland.
Finishing with sour cream: Stirring in sour cream at the end keeps the sauce creamy without curdling. It’s tangy, luscious, and totally classic.
Part of a classic comfort food lineup: This stroganoff hits that same nostalgic note as my Turkey Tetrazzini or Crockpot Goulash; meals that are hearty, saucy, and deeply satisfying.
Recipe Tips
Slice against the grain: Cutting the sirloin across the grain keeps each bite tender, not chewy.
Don’t skip the sear: Brown the beef in batches so it actually sears instead of steaming.
Let the alcohol cook off: Simmer the wine for a full minute to burn off the sharp edge and leave the flavor behind.
Add sour cream off heat: Kill the heat before adding the sour cream to avoid curdling the sauce.
Use room temp sour cream: Cold sour cream is more likely to curdle. Let it sit out for a few minutes before stirring it in.
Don’t overcook the beef: Since the steak is already seared, just warm it through at the end. Overcooking here means tough, chewy strips.
Scrape the fond: After deglazing with wine, make sure to scrape up all the browned bits stuck to the skillet. That’s concentrated flavor gold
Serve it with a crisp veg: Stroganoff is rich and saucy, so balance it out with something fresh and buttery like Green Beans Almondine with Brown Butter, total retro dinner energy.
Storing Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, but it’s still delicious.
Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Avoid freezing the noodles if possible. This stroganoff is also great served over white rice, if you want to change it up.
Reheat: Warm gently on the stove over low heat or in the microwave at 50% power. Add a splash of broth or water to loosen the sauce if needed.
Comforting Retro Vibes
This beef stroganoff nails that sweet spot between cozy and impressive. It’s creamy, savory, and loaded with flavor. No canned soup, just real-deal comfort food that tastes like it came from Grandma’s stove, not the back of a box.
Pin this now to find it later!
Pin It
Beef Stroganoff with Steak
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1½ pounds sirloin steak
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 tablespoons butter, (divided)
- 12 ounces fresh mushrooms, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- 2 cups beef broth
- ½ tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ⅓ cup sour cream
- 3 cups egg noodles, cooked
Instructions
- Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.
- Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.
- Reduce the heat to medium. Add half the butter to the skillet. Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.
- Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.
- Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
- Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.
- Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.
- Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.
Notes
- Slice steak thin and across the grain to keep it tender.
- Don’t overcrowd the pan when searing the beef. Work in batches to get that rich, browned flavor.
- Use room temp sour cream to prevent curdling when stirred into the hot sauce.
- Deglaze with wine or broth to lift the flavorful browned bits off the pan.
- Skip freezing the noodles if you plan to freeze leftovers; they get mushy. Freeze just the beef and sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Process Photos
