If you’re craving a comforting, rich, and savory dinner, this Old Fashioned Beef Stroganoff Recipe is exactly what you need. This classic dish brings tender strips of beef sirloin, earthy mushrooms, and caramelized onions together in a creamy, tangy sauce that clings perfectly to soft egg noodles. The combination of smooth sour cream and a hint of Dijon mustard creates a depth of flavor that has stood the test of time, making it a beloved family favorite. Whether you’re revisiting a nostalgic meal or discovering it for the first time, this recipe delivers heartwarming satisfaction with every bite.
Ingredients You’ll Need
The beauty of this Old Fashioned Beef Stroganoff Recipe lies in its simple, straightforward ingredients that come together to create an unforgettable meal. Each component plays a vital role in building layers of flavor, texture, and that signature creamy consistency.
- Olive oil: The perfect base for sautéing, bringing out the savory richness of the beef.
- Beef sirloin steak, thinly sliced: Tender and quick-cooking, this cut ensures juicy, flavorful bites.
- All-purpose flour: Lightly coats the beef, helping to thicken the sauce beautifully.
- Egg noodles: Classic and hearty, providing the perfect vehicle for soaking up the creamy stroganoff sauce.
- White onion, sliced: Adds a gentle sweetness as it softens and caramelizes with the mushrooms.
- Mushrooms, sliced: Earthy and meaty, they lend body and depth to the dish.
- Salted butter: Enhances the richness and creates a luscious sauté base for vegetables.
- Beef broth: Brings a robust, savory element that forms the sauce’s flavorful backbone.
- Worcestershire sauce: Adds umami and a subtle tang that balances the creaminess.
- Sour cream: The star of the sauce, delivering that velvety, tangy creaminess classic to stroganoff.
- Dijon mustard: Gives a gentle kick and complexity to the sauce’s flavor profile.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
How to Make Old Fashioned Beef Stroganoff Recipe
Step 1: Prepare the egg noodles
Start by cooking the egg noodles according to the package instructions until they are perfectly tender. Once cooked, drain them well and set aside. These noodles will serve as the cozy bed for your creamy stroganoff sauce later on.
Step 2: Coat the beef strips
Toss the thinly sliced beef sirloin strips in all-purpose flour until each piece is evenly coated. This step is crucial as it not only helps the beef brown beautifully but also thickens the sauce during the cooking process, giving it that signature velvety texture.
Step 3: Brown the beef
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the beef strips in a single layer and cook them until they develop a lovely, caramelized crust. This quick sear locks in juices and flavor. Remove the beef from the skillet and set aside so you can use the browned bits for extra flavor in your sauce.
Step 4: Sauté onions and mushrooms
In the same skillet, melt the salted butter. Add the sliced white onions and mushrooms, sautéing them until they become soft, golden, and fragrant, about 5 to 7 minutes. This mixture creates the earthy, sweet base that balances the beef’s richness.
Step 5: Deglaze and simmer
Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to lift all those flavorful browned bits. Bring the liquid to a gentle simmer. This deglazing step captures every bit of flavor left from browning the beef and onions, which is key to a deeply satisfying sauce.
Step 6: Combine beef and simmer
Return the browned beef strips to the skillet. Lower the heat and let everything simmer uncovered for about 10 to 15 minutes until the sauce begins to thicken and the beef becomes tender. This slow simmer marries all the flavors perfectly.
Step 7: Finish with sour cream and mustard
Stir in the sour cream and Dijon mustard, ensuring the sauce becomes luxuriously creamy and smooth. Season generously with salt and pepper to taste. Keep the skillet on low heat and cook for another 3 to 5 minutes, stirring gently to fully blend the flavors without curdling the sour cream.
Step 8: Serve over noodles
Serve your rich stroganoff sauce ladled over the warm egg noodles. If you like, add a sprinkle of fresh parsley for a pop of color and a hint of freshness. This final step brings the dish together, creating a beautiful plate ready to delight.
How to Serve Old Fashioned Beef Stroganoff Recipe
Garnishes
While the Old Fashioned Beef Stroganoff Recipe shines on its own, a few simple garnishes can brighten up the plate. Fresh chopped parsley or chives add a vibrant green contrast and a little fresh bite. For a little extra indulgence, a dollop of sour cream on top can also be a lovely creamy touch.
Side Dishes
To complement the stroganoff’s creamy richness, simple side dishes work best. A crisp green salad with a light vinaigrette balances the meal wonderfully, giving it a fresh crunch. Steamed green beans or roasted asparagus also offer a nice color and texture contrast without overpowering the star — the stroganoff itself.
Creative Ways to Present
Want to wow your guests? Serve the stroganoff in individual mini skillets or shallow bowls for a rustic, cozy presentation. You can also layer it over mashed potatoes or creamy polenta to switch up the classic noodle base. For a special occasion, try plating it with a sprinkle of toasted breadcrumbs or grated Parmesan cheese for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Old Fashioned Beef Stroganoff Recipe leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish completely before refrigerating to maintain the best texture and flavor.
Freezing
This dish freezes well, making it ideal for meal prep. Store the stroganoff in a freezer-safe container for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best results.
Reheating
To reheat, warm the stroganoff gently on the stovetop over low heat, stirring occasionally until heated through. If the sauce seems too thick, add a splash of beef broth or water to loosen it up. Avoid microwaving for long stretches as it might cause the sour cream to separate.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin is ideal for its tenderness and flavor, you can also use ribeye or tenderloin. Just be sure to slice the beef thinly and cook it quickly to avoid toughness.
Is there a substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great alternative that maintains the creamy, tangy profile. Add it off the heat to prevent curdling and preserve its texture.
Can I make this recipe dairy-free?
Yes, you can swap the butter for olive oil and use a dairy-free sour cream alternative to make this stroganoff dairy-free. Just keep in mind the sauce’s creaminess will be slightly different but still delicious.
What type of mushrooms work best?
White button mushrooms or cremini mushrooms are both excellent choices as they hold their shape and complement the flavors without overpowering the dish.
How can I thicken the sauce if it’s too thin?
If your sauce is thinner than you’d like, mix a small amount of flour or cornstarch with cold water and stir it into the sauce while simmering. This will quickly help achieve that luscious, thickened consistency.
Final Thoughts
There’s something truly special about a classic dish like this Old Fashioned Beef Stroganoff Recipe. Rich, creamy, and packed with comforting flavors, it’s a meal that feels like a warm hug on a plate. Whether you’re cooking for family or friends, giving it a try will surely make it a new go-to favorite in your kitchen. So grab your skillet and get ready to enjoy one of the best classics out there.
Print
Old Fashioned Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
Description
This classic Old Fashioned Beef Stroganoff is a comforting dish featuring tender strips of beef sirloin cooked in a creamy mushroom and onion sauce, served over egg noodles. The rich sauce is made from beef broth, sour cream, and a hint of Dijon mustard, delivering a perfect balance of savory flavors.
Ingredients
Meat & Protein
- 2 pounds beef sirloin steak, sliced into thin strips
- 1 cup sour cream
Produce
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
Pantry Staples
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- 1 pound egg noodles
- ¼ cup salted butter
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Cook Noodles: Cook egg noodles according to package instructions until tender. Drain well and set aside for serving.
- Coat Beef: Toss the thin strips of beef sirloin with all-purpose flour until they are evenly coated, which helps thicken the sauce later.
- Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 3-5 minutes. Remove the beef from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the salted butter. Add sliced onions and mushrooms, sautéing them until they become soft and golden, about 5 to 7 minutes.
- Deglaze Pan: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a simmer.
- Simmer Beef: Return the browned beef to the skillet. Reduce the heat to medium-low and let the mixture simmer uncovered for 10 to 15 minutes, until the sauce thickens slightly.
- Finish Sauce: Stir in sour cream and Dijon mustard. Season the sauce with salt and pepper to taste. Cook on low heat for 3 to 5 more minutes, stirring occasionally until smooth and heated through.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired and serve immediately.
Notes
- For a richer flavor, use homemade beef broth or low-sodium broth to control salt content.
- Be careful not to overcook the beef to keep it tender.
- Use full-fat sour cream for the creamiest sauce, but low-fat can be substituted for a lighter dish.
- Fresh parsley garnish adds a nice color contrast and freshness but is optional.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
