This easy Beef Stroganoff recipe is a mixture of tender seared beef, sweet onions, mushrooms, and fresh minced garlic in a creamy stroganoff sauce that has been lightly seasoned with parsley.  It is traditionally served with egg noodles; however, it is equally delicious over mashed potatoes or rice.
Course: main dish beef
Cuisine: Russian
Prep Time: 10minutes 
Cook Time: 30minutes 
Total Time: 40minutes 
Servings: 6 servings
Calories: 582kcal
Author: Beth Pierce


  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 ½ lbs thinly sliced beef steak I use petite shoulder
  • 1 medium onion chopped
  • 12 ounces cremini mushrooms
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium beef broth
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Dijon Mustard
  •  cup sour cream
  • Kosher salt and freshly ground black pepper
  • Chopped Fresh Parsley


  • Boil egg noodles according to package instructions and drain well.
  • Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat.  Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.
  • Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.
  • Slowly stir in beef broth, Worcestershire sauce, and mustard.  Simmer for about 10 minutes or until thickened.
  • Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste.  Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes.  Garnish with chopped fresh parsley.


  • I love Amish Egg Noodles and use them in this recipe often  They are a little thicker with a rich flavor.  Be sure to get the extra wide noodles. Of course, any short pasta will work well with this recipe.
  • Save 1/2 cup of the pasta water to thin the sauce if it gets too thick.
  • If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor.  However, if not available, you can substitute white button mushrooms
  • My favorite cut of beef for this recipe is petite shoulder. If that is not available, ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef can be substituted. Beef stew is not a good choice for this recipe since it is best cooked low and slow.
  • This particular recipe does not call for a lot of seasonings, but a good helping of freshly ground black pepper and a little salt is a necessity.
  • This Beef Stroganoff Recipe is best served promptly so the noodles do not overcook and the sauce maintains a good consistency.


Calories: 582kcal | Carbohydrates: 50g | Protein: 35g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 142mg | Sodium: 295mg | Potassium: 954mg | Fiber: 3g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 4mg


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