Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Beef Stroganoff
Tender strips of sirloin in a creamy mushroom and sour cream sauce, served over buttered egg noodles — a comforting weeknight classic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Cook egg noodles in salted boiling water according to package directions; drain and toss with 1 tbsp butter.
- 2
Season beef strips with salt and pepper. Sear in 1 tbsp butter over high heat in batches until browned, about 2 minutes per side; remove and set aside.
- 3
Melt remaining butter in the same pan and cook onion and mushrooms until softened and golden, about 6 minutes. Add garlic and cook 1 minute.
- 4
Sprinkle flour over the vegetables and stir to coat; cook 1 minute. Whisk in beef broth and Dijon mustard, scraping up any browned bits, and simmer until thickened, about 4 minutes.
- 5
Reduce heat to low, stir in sour cream until smooth, then return the beef and any accumulated juices to the pan. Warm through for 2-3 minutes without boiling.
- 6
Serve over the buttered egg noodles, garnished with parsley.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving720
Calories
43 g
Protein
51 g
Carbs
37 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Beef Stroganoff traces back to 19th-century Russia, where tender beef in a sour cream sauce fit the French-influenced cooking of wealthy households. The version many North American cooks know took shape later, especially with mushrooms, pantry broth, and egg noodles turning it into a practical skillet supper.
Listahan note
This version keeps the classic creamy-tangy profile but treats the beef gently: quick searing, a mushroom-onion pan sauce, and low heat once the sour cream goes in.
Technique cues
- Slice the sirloin thinly across the grain so it cooks fast and stays tender instead of chewing like steak strips.
- Brown the beef in batches over high heat. Crowding the pan makes the meat steam, which leaves fewer browned bits for the sauce.
- Keep the sour cream on low heat and do not boil it. Gentle heat keeps the sauce smooth and prevents a grainy finish.
Kitchen flow
- Parallel prep
- Start the noodle water before slicing the vegetables; cook the noodles while the sauce thickens.
- Make-ahead
- Slice the beef and vegetables earlier in the day, then cook the dish fresh so the beef stays tender.
- Leftover move
- Fold leftovers into a small skillet with extra broth and serve on toast or over a baked potato.
- Cleanup rhythm
- Use one large skillet for beef and sauce, and scrape the browned bits loose when the broth goes in so the pan is easier to wash later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Beef sirloin
Main protein
Purpose: Sirloin has enough tenderness for quick cooking without needing a long braise.
Handling: Slice into thin strips across the grain, then season just before searing.
Adaptation: Ribeye gives a richer result, while flank steak works if sliced very thinly and cooked briefly.
Egg noodles
Starchy base
Purpose: Wide egg noodles catch the creamy sauce and give the dish its familiar North American shape.
Handling: Cook until just tender, drain well, and toss with butter so they do not clump.
Adaptation: Mashed potatoes or buttered rice make a softer base and change the dish into more of a plate-and-sauce meal.
Cremini mushrooms
Savory vegetable base
Purpose: They deepen the sauce and echo the browned flavor of the beef.
Handling: Slice evenly and let them cook until their moisture evaporates and the edges turn golden.
Adaptation: White button mushrooms are milder; portobello strips make the sauce earthier.
Yellow onion
Sweet aromatic base
Purpose: Onion softens the sharp edges of the sour cream and broth sauce.
Handling: Slice thinly so it cooks down in the same window as the mushrooms.
Adaptation: Shallots give a more delicate flavor and cook a little faster.
All-purpose flour
Sauce thickener
Purpose: Flour turns the broth into a light gravy that can hold the sour cream smoothly.
Handling: Cook it on the vegetables for about a minute before adding broth so the sauce does not taste raw.
Adaptation: A cornstarch slurry gives a glossier, lighter sauce if you want to skip the roux step.
Sour cream
Creamy tang
Purpose: It gives stroganoff its signature mellow acidity and creamy body.
Handling: Stir it in over low heat after the sauce has thickened.
Adaptation: Plain Greek yogurt is tangier and less rich, so add it off heat and expect a sharper finish.
Technique notes
- Dry the beef strips with a towel before seasoning; surface moisture blocks browning.
- Pull the beef from the pan while it is still slightly underdone because it warms again in the sauce.
- If the sauce gets too thick before the beef returns, loosen it with a small splash of broth instead of adding more sour cream.
Ingredient swaps
- Wheat-avoiding direction
- Use a wheat-free noodle you like and thicken the sauce with cornstarch slurry instead of flour; the sauce will be a little glossier and less roux-like.
- Lighter cream direction
- Use plain Greek yogurt in place of sour cream and stir it in off heat for a tangier, less rich sauce.
- Weeknight shortcut
- Buy pre-sliced mushrooms and ask for thin-cut sirloin strips, then focus your time on browning in batches.
- Noodle backup
- Serve the sauce over mashed potatoes, buttered rice, or toasted sourdough when egg noodles are not on hand.
Serve alongside
- Cucumber dill salad
- Roasted green beans with lemon
- Braised red cabbage
- Simple butter lettuce salad
- Iced black tea
- Dry Riesling
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate sauce and noodles separately in sealed containers when possible so the noodles do not absorb all the sauce.
- Reheat the sauce gently on low with a splash of broth, then spoon it over warmed noodles.
- Freeze the sauce without the noodles for best texture, then thaw overnight and rewarm slowly before serving.
Equipment
- Large skillet or saute pan
- Tongs
- Whisk
- Large pot for noodles
Make this household-aware
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Plan it in Listahan
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