This hearty stovetop classic delivers rich, creamy comfort without breaking the bank. Tender slices of sirloin, buttery mushrooms, and a silky sour cream sauce make it a weeknight winner that feels special enough for company. Serve it over egg noodles, mashed potatoes, or rice—whatever you’ve got on hand.

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Table of Contents

• Ingredients you’ll need for beef stroganoff
  
• How to make it step by step
  
• Tips for success
  
• FAQ
  

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Ingredients you’ll need for beef stroganoff

Serves 4

• 680g (1.5 lb) top sirloin steak
  
• 3 tablespoons flour, divided
  
• 1 teaspoon hot paprika
  
• ½ teaspoon salt
  
• 2 tablespoons vegetable oil
  
• 3 tablespoons butter, divided
  
• 1 onion, halved and sliced
  
• 300g cremini mushrooms, halved and quartered
  
• 1 clove garlic, minced
  
• ½ cup white wine
  
• 1½ cups beef broth
  
• 2 teaspoons Dijon mustard
  
• 2 teaspoons Worcestershire sauce
  
• ¾ cup full-fat sour cream
  
• 2 tablespoons sliced chives
  
• Salt and pepper
  

To serve: Egg noodles, rice, or mashed potatoes

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How to make this beef stroganoff step by step

1. Trim and discard any excess fat from the steak. Slice the steak into manageable pieces, then slice each against the grain into ¼-inch thick strips. If any slices are longer than 5 inches, cut them in half.
   
2. Add the beef to a resealable plastic bag and flatten into a single layer. Use a rolling pin to gently pound the beef to tenderize it. Add 2 tablespoons of flour, paprika, and salt to the bag. Seal and shake until all pieces are coated.
   
3. Heat a large (12-inch) skillet over medium-high heat. Add the oil. Working in two batches, sear the beef strips for 1–2 minutes per side. Transfer to a plate and set aside.
   
4. Turn the heat down to medium-low. Add 1 tablespoon of butter along with the onions and mushrooms. Cook for 8–10 minutes, stirring occasionally, until soft and beginning to brown. Add garlic and cook for 1 more minute.
   
5. Add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle in the remaining 1 tablespoon of flour. Stir and cook for 30 seconds.
   
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 1 minute.
   
7. Add the beef broth, Dijon mustard, and Worcestershire sauce. Simmer for 5–8 minutes, or until slightly reduced.
   
8. Stir in the sour cream until fully melted into the sauce. Return the beef and any accumulated juices to the skillet. Simmer for 2–3 minutes until heated through.
   
9. Stir in the chives and adjust seasoning with salt and pepper to taste.
   
10. Serve hot over cooked egg noodles, mashed potatoes, or rice. Garnish with extra chives if desired.
    

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Tips for success

• Slicing the beef against the grain helps keep it tender, even after cooking.
  
• Don’t overcrowd the pan when searing—the beef will steam instead of brown.
  
• Use full-fat sour cream to prevent curdling and ensure a rich, velvety sauce.
  
• A rolling pin helps flatten the beef for faster cooking and even tenderness.
  

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FAQ

Can I use a different cut of beef?
Yes, flank steak or sirloin tip are good substitutes. Avoid stewing cuts like chuck, which need longer cooking.

Can I make this ahead of time?
The stroganoff can be made up to 2 days in advance. Reheat gently over medium-low heat to avoid curdling the sauce.

What can I substitute for white wine?
Use extra beef broth with a splash of apple cider vinegar or lemon juice in place of the wine.Can I freeze beef stroganoff?
It’s best served fresh, but leftovers freeze well. Reheat gently and stir to restore the creamy texture.

Impress for Less Beef Stroganoff

Print Recipe

• Author: Andrea Buckett
• Yield: Serves 4

Ingredients

Units USM

• 680g (1.5lb) top sirloin steak
• 3 tablespoons flour divided
• 1 teaspoon hot paprika
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 1 onion, halved and sliced
• 300g cremini mushrooms, halved and quartered
• 1 cloves garlic, minced
• 1/2 cup white wine
• 1 1/2 cups beef broth
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3/4 cup full fat sour cream
• 2 tablespoons sliced chives
• Salt and Pepper
• Serve over: Egg noodles, rice or mashed potatoes.

Instructions

1. Trim the steak of any fat around the perimeter and discard. Cut the steak into manageable pieces. Slice each piece, against the grain, into quarter inch thick slices. If the slices are longer than five inches cut them in half.
2. Place the beef slices into a resealable bag. Flatten the bag and distribute the beef so it is lying in one layer. Use a rolling pin to pound the meat to tenderize it and flatten it slightly.
3. Add two tablespoons of flour, paprika and salt. Shake the bag around to cover all of the beef with the flour mixture.
4. Heat a large twelve inch skillet over medium-high heat. Add the vegetable oil. Once the oil is hot and working in batches to not overcrowd the pan, add half of the beef strips. Cook for about 1-2 minutes on the first side and then flip the beef over and cook for another minute on the other side. The beef should be seared but may not be cooked all the way through. Transfer the beef to a plate and set aside. Sear the remaining beef in the skillet as above. Transfer the seared beef to the plate.
5. Turn the skillet down to medium low. Add one tablespoon of butter, the onions and mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms and onions are softened and beginning to brown. Stir in the garlic and cook for 1 minute. Add the remaining 2 tablespoons of butter. Once its melted add the remaining 1 tablespoon of flour. Cook for about 30 seconds.
6. Pour in the wine and scrape any browned bits off the bottom of the skillet. Bring the wine to a simmer and cook for about 1 minute.
7. Add the beef broth, Dijon mustard and Worcestershire sauce to the pan. Bring back to a simmer and cook for 5-8 minutes until the broth has reduced slightly.
8. Stir in the sour cream until it’s completely melted into the sauce. Add the beef back into the skillet along with any juices that have accumulated on the plate. Bring to a simmer and cook for about 2-3 minutes until everything is warmed through and the beef is cooked.
9. Stir in the chives. Taste for seasoning and adjust with salt and pepper accordingly.
10. Serve over cooked egg noodles, garnished with more chives.