Dinner

Beef Stroganoff Recipe

Bylilan Sage May 17, 2026May 17, 2026

Introduction

Beef Stroganoff is a classic, comforting dish featuring tender strips of skirt steak in a creamy mushroom sauce served over egg noodles. This recipe brings rich flavors together for a satisfying meal perfect for any night of the week.

A close-up view of a metal pan filled with creamy beef stroganoff, showing wide, soft, pale yellow egg noodles layered with tender brown beef strips coated in a thick, light brown sauce with visible black pepper and onion pieces. The dish is garnished with small green parsley leaves scattered evenly on top, creating a slight contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. extra-wide egg noodles
4 tbsp. unsalted butter, divided
1 lb. skirt steak
2 tsp. kosher salt, plus more
4 tbsp. all-purpose flour, divided
3 tbsp. neutral oil
8 oz. baby bella mushrooms, sliced
2 large shallots, thinly sliced
3 cloves garlic, finely chopped
1 tbsp. Dijon mustard
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce
2 cups low-sodium beef stock
1/2 cup full-bodied red wine
1/2 cup sour cream
Chopped fresh parsley, for serving

Instructions

Step 1: In a large pot of boiling water, cook the egg noodles according to package instructions until al dente, stirring occasionally. Drain and transfer to a large bowl, then add 2 tablespoons of butter and toss to coat.
Step 2: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, mix 2 teaspoons kosher salt with 3 tablespoons of flour. Heat the oil in a large shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off excess, then cook them until deep golden brown, about 1 minute per side. Transfer the cooked steak to a cutting board.
Step 3: In the same pan, add mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook over medium-high heat, stirring occasionally and scraping the pan, until mushrooms are golden brown, about 8 to 10 minutes. Season with salt, then transfer mushrooms to a plate using a slotted spoon.
Step 4: Reduce heat to low. Add shallots, 3 tablespoons water, and the remaining 2 tablespoons butter to the pan. Cook, stirring occasionally, until shallots are caramelized and sweet, about 10 to 15 minutes.
Step 5: Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and stir in Dijon mustard, tomato paste, and Worcestershire sauce. Cook until the paste turns brick red, about 1 minute. Sprinkle with remaining 1 tablespoon flour and cook, stirring, until the flour is toasted, about 1 minute. Pour in beef stock and red wine. Bring to a boil and cook, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Reserve 1/2 cup of sauce in a small bowl and stir in sour cream.
Step 6: Thinly slice the cooked steak against the grain into 1/2-inch strips. Return steak and mushrooms to the pan and toss to combine. Add the sour cream mixture and noodles to the pan. Cook, tossing constantly, until the sauce thickens and coats the noodles, about 3 minutes. Season with salt to taste.
Step 7: Divide the beef stroganoff among serving bowls or plates. Garnish with chopped fresh parsley and serve immediately.

Tips & Variations

For extra tenderness, choose skirt steak or substitute with sirloin or tenderloin slices.
Use cremini mushrooms if baby bellas are unavailable for similar flavor.
For a lighter version, swap half the sour cream with Greek yogurt.
Add a splash of lemon juice before serving to brighten the flavors.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of beef stock or water to loosen the sauce if needed. Avoid microwave reheating to keep the sauce creamy and the beef tender.

How to Serve

The image shows a close-up of golden-brown sautéed mushroom slices cooked in a pan. The mushrooms are cut into uneven, thick slices with a glossy, slightly oily texture on their surface. They sit directly on the light brown interior of the pan, which has small browned bits and some oily spots, adding to the rich look of the cooking process. The overall colors are warm shades of brown with a shiny, moist appearance. The focus is tight, emphasizing the texture and color of the mushrooms. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, sirloin, tenderloin, or ribeye can be used as substitutes. Choose cuts that are tender and slice them thinly against the grain for the best texture.

Is it possible to make this dish without wine?

Absolutely. Simply replace the red wine with an equal amount of additional beef stock or a bit of balsamic vinegar for depth of flavor.

lilan Sage