Let’s take a moment to appreciate the magic of comfort food, shall we? And when it comes to cozy, soul-hugging meals, Creamy Beef & Mushroom Stroganoff totally delivers. This dish is like your favorite sweater in dinner form—rich, creamy, savory, and downright comforting.
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You get tender strips of beef, golden mushrooms soaking up all that flavor, and a luscious, tangy sauce that hugs every noodle just right. It’s one of those meals that makes you want to curl up on the couch with a big bowl and your favorite movie on. Trust me, this one’s going straight into your weeknight rotation.
Whether you’re cooking for someone special or just craving something seriously satisfying—this recipe is about to become your go-to. Let’s dig in!
Why You’ll Love Creamy Beef & Mushroom Stroganoff
Versatile: Serve it over noodles, rice, or mashed potatoes—whatever comfort looks like to you. It’s the perfect choice for casual weeknights or a cozy dinner with friends.
Budget-Friendly: Uses everyday ingredients that pack a ton of flavor without stretching your wallet. It’s a great way to transform simple pantry items into something spectacular.
Quick and Easy: No fancy techniques here—just good food made simple. You’ll be amazed how quickly it comes together, especially on those “I need dinner now” kind of nights.
Customizable: Want to use ground beef instead of sirloin? Go for it. Prefer Greek yogurt over sour cream? Totally works. You can make it your own without missing a beat.
Crowd-Pleasing: It’s creamy, hearty, and flavorful—what’s not to love? Even picky eaters will ask for seconds (and maybe thirds).
Ingredients in Creamy Beef & Mushroom Stroganoff
This dish proves that you don’t need a long ingredient list to make something incredible. Here’s what you’ll need to bring it to life:
Beef Strips or Ground Beef: The savory base of the dish. Tender strips of beef or budget-friendly ground beef both work beautifully.
Mushrooms: Earthy, meaty, and full of umami goodness. They soak up the sauce and add loads of depth.
Onion: A flavor builder that brings everything together with a gentle sweetness once sautéed.
Garlic: Because what’s a good meal without a little garlicky kick?
Butter: Adds richness and helps create a silky base for the sauce.
Beef Broth: Infuses the dish with deep, savory flavor that simmers into every bite.
Sour Cream: The creamy tangy magic that makes stroganoff… well, stroganoff.
Flour: Used to thicken the sauce into a perfect, velvety consistency.
Worcestershire Sauce: Adds a punch of savory-sweet complexity that ties everything together.
Paprika: A subtle warmth and smokiness that makes the flavor pop.
Egg Noodles (or your choice of pasta): The perfect vehicle to soak up all that delicious sauce.
Fresh Parsley: A bright, herby finish that makes the whole dish feel fresh.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: If you’re using a skillet or sauté pan, heat it over medium-high to get things sizzling and ready.
Cook the Beef: In a hot skillet, brown your beef strips or ground beef until fully cooked. Season with salt and pepper, then set aside.
Sauté the Aromatics: In the same pan, melt some butter and sauté your onions and mushrooms until soft and golden. Add garlic and cook until fragrant—this part smells amazing.
Make the Sauce Base: Sprinkle flour over the veggies and stir to coat. This helps thicken the sauce beautifully once you add the liquids.
Add Liquids: Pour in the beef broth and Worcestershire sauce. Stir well, scraping up any flavorful bits from the bottom of the pan. Simmer until slightly thickened.
Bring It All Together: Lower the heat and stir in the sour cream and paprika. Add the cooked beef back into the sauce and simmer for a few more minutes to let the flavors mingle.
Cook the Pasta: While your sauce is doing its thing, cook your egg noodles (or preferred pasta) according to package directions. Drain and toss with a little butter if desired.
Serve and Enjoy: Spoon that creamy, mushroom-packed beef sauce over a bed of warm noodles and sprinkle with fresh parsley. Dig in and enjoy every bite.
How to Serve Creamy Beef & Mushroom Stroganoff
There’s no wrong way to enjoy this dish, but here are a few fun ideas to make it shine:
Classic with Noodles: Egg noodles are traditional and oh-so-perfect for soaking up that rich sauce.
Over Rice or Mashed Potatoes: For a change of pace, serve it over fluffy mashed potatoes or steamed rice.
With Roasted Veggies: Add a healthy touch by pairing it with roasted broccoli, green beans, or carrots.
On Toasted Bread: Feeling fancy? Serve a small portion on thick, crusty bread for a bistro-style twist.
As Leftovers: It reheats like a dream, so don’t be afraid to double the batch and enjoy it all week.
Additional Tips
Cut of Beef Matters: If using steak, go for sirloin or flank for tenderness. Slice it thinly against the grain for the best texture.
Make it Lighter: Swap sour cream with Greek yogurt or use reduced-fat ingredients for a lighter version.
Add More Veggies: Throw in spinach, kale, or peas for an extra veggie boost.
Thicken it Up: Want it creamier? Stir in a splash of cream or an extra spoonful of sour cream.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
FAQ Section
Q1: Can I make this ahead of time?
A1: Definitely! Cook the beef and sauce in advance, then reheat and serve over freshly cooked noodles when ready.
Q2: Can I use ground beef instead of strips?
A2: Yes! Ground beef is an easy and delicious substitute.
Q3: Is there a dairy-free version?
A3: Absolutely. Use dairy-free butter and a plant-based sour cream or cashew cream to keep it creamy.
Q4: What mushrooms are best?
A4: Cremini or baby bellas are ideal, but white button mushrooms work too.
Q5: Can I freeze it?
A5: You can freeze the sauce separately (without noodles) for up to 2 months.
Q6: How do I reheat leftovers?
A6: Warm slowly over low heat on the stove. Add a splash of broth or cream if it looks too thick.
Q7: Can I make it gluten-free?
A7: Sure thing—use gluten-free pasta and a gluten-free flour blend for thickening.
Q8: What can I use instead of Worcestershire sauce?
A8: Soy sauce with a splash of vinegar is a decent substitute if needed.
Q9: Is it kid-friendly?
A9: Totally! It’s creamy, savory, and mild—great for little taste buds.
Q10: Can I add wine?
A10: Oh yes. A splash of dry white wine with the broth adds another layer of flavor. Just let it simmer to cook off the alcohol.
Final Thoughts
This Creamy Beef & Mushroom Stroganoff is everything you want in a comfort dish—rich, satisfying, and full of flavor. It’s easy enough for a weeknight but special enough to serve to guests. Once you try it, don’t be surprised if it becomes one of your most requested dinners. So go ahead, pour yourself a glass of something cozy, and get ready to savor every bite.
Print
Creamy Beef & Mushroom Stroganoff
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: American
Description
Beef and Mushroom Stroganoff is a creamy, rich, and savory dish with tender beef, mushrooms, and a delicious sauce made with sour cream and heavy whipping cream. Perfect for cozy winter nights!
Ingredients
- 16 oz Egg Noodles
- 1 Medium Yellow Onion (diced)
- 4 Garlic Cloves (diced)
- 12 oz Portobello Mushrooms (Sliced)
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Grape Seed Oil (Vegetable or Canola Will Work)
- 1/4 cup Dry Red Wine
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Sour Cream
- 16 oz Tenderloin or NY Strip Steaks (Thinly Sliced)
- 8 oz Beef Stock
- 1 Tablespoon Herbs de Provence
- Chopped Italian Parsley (For Garnish)
- Shaved Asiago Cheese
- 1/2 Tablespoon of Corn Starch (Optional)
Instructions
- Cook egg noodles to al dente in salted water. Drain, toss with olive oil, and set aside.
- Heat a cast iron pan to medium-high heat. Add 1 tablespoon of grape seed oil and let it heat up. Season sliced steak with salt and pepper and add to the pan. Brown steak for 1-2 minutes, then add beef stock and simmer for another 1-2 minutes. Remove steak and set aside.
- In a separate sauté pan heated to medium-high, add the remaining grape seed oil and let it come to temperature. Add onions and sauté until translucent, then add garlic, mushrooms, and season with Herbs de Provence. Pour in the red wine, beef stock, and juices from the original cast iron pan. Simmer until the mushrooms, garlic, and onions are lightly caramelized. Add the steak back in.
- Stir in the heavy cream and bring to a boil. If you prefer a thicker sauce, mix cornstarch with water to create a slurry and add it to the pan. Stir well to combine.
- Add sour cream and season with salt and pepper to taste.
- Add the cooked pasta to the pan and toss to coat with the sauce. Garnish with chopped Italian parsley and shaved Asiago cheese before serving.
Notes
- If you prefer a thicker sauce, the cornstarch slurry is optional, but it helps achieve a creamier texture.
- Adjust the seasoning to your taste by adding more herbs or seasoning if needed.
- Shaved Asiago cheese adds a nice finishing touch, but Parmesan can be substituted if preferred.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg