10 Best Beef Stroganoff Recipes That Will Make Your Grandma Jealous

Looking for comfort food that actually delivers? These beef stroganoff recipes are the real deal. Rich, creamy, and way easier than you think.

Whether you’re cooking for a crowd or just want leftovers for the week, I’ve got you covered. Let’s get into it.

1. Classic Beef Stroganoff

Ingredients:

1 lb beef sirloin, cut into thin strips
8 oz egg noodles
8 oz mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 cup beef broth
1 cup sour cream
2 tablespoons flour
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Heat the olive oil and 1 tablespoon butter in a large skillet over medium high heat. Season your beef strips with salt and pepper, then sear them in batches. Don’t crowd the pan or they’ll steam instead of brown.

You want that golden crust. It takes like 2 minutes per side. Pull them out and set aside, they’ll finish cooking later.

Step 2: Add the remaining butter to the same pan. Toss in your onions and cook until they’re soft and starting to turn golden, about 4 minutes. Smells amazing already.

Add the garlic and mushrooms. Let those mushrooms cook down until they release their water and it evaporates. This is where the flavor builds, so don’t rush it.

Step 3: Sprinkle the flour over the mushroom mixture and stir for about a minute. This is your thickener, so make sure it coats everything evenly.

Slowly pour in the beef broth while stirring. It’ll thicken up fast. Add the Dijon mustard and let it simmer for 2 minutes. Too thick? Add a splash more broth.

Step 4: Turn the heat to low and stir in the sour cream. Don’t let it boil or the sour cream will separate and get grainy. Trust me on this, I learned the hard way.

Add the beef back in with any juices. Let everything warm through for about 3 minutes. Meanwhile, cook your noodles according to the package. Serve the stroganoff right over the noodles and top with parsley.

2. Creamy Mushroom Beef Stroganoff

Ingredients:

1 lb beef tenderloin, cubed
12 oz mixed mushrooms (cremini, shiitake, button), sliced
1 cup heavy cream
1/2 cup sour cream
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup dry white wine
1 cup beef stock
2 teaspoons paprika
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Cooked rice or noodles for serving
Fresh parsley, chopped

Instructions:

Step 1: Pat your beef cubes completely dry with paper towels. Season generously with salt, pepper, and 1 teaspoon paprika. Heat the oil in a heavy skillet over high heat until it’s really hot.

Sear the beef in batches, getting a deep brown crust on all sides. This is my favorite part. Each batch takes about 3 minutes total. Don’t stir too much, let it sit and caramelize.

Step 2: Lower the heat to medium and add butter to the pan. Add your onions and cook until they’re translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Now dump in all those mushrooms. They’ll seem like a lot at first but they shrink down. Cook them until they’re golden brown and all their liquid has cooked off, about 8 minutes. Season with the remaining paprika.

Step 3: Pour in the white wine and scrape up all those brown bits stuck to the bottom of the pan. That’s pure flavor right there. Let the wine reduce by half, takes about 3 minutes.

Add the beef stock and Worcestershire sauce. Bring it to a simmer. Wondering if you can skip the wine? You can, just use extra stock. It won’t be quite as tangy but still delicious.

Step 4: Stir in the heavy cream and let it simmer gently for 5 minutes until it thickens slightly. Turn off the heat and stir in the sour cream. Add the beef back in with all those juices.

Let it sit for 2 minutes to heat through. Taste and adjust the seasoning. Serve over rice or noodles with a generous sprinkle of fresh parsley. Honestly, this version is restaurant quality.

3. Easy One Pan Beef Stroganoff

Ingredients:

1 lb ground beef
8 oz egg noodles
8 oz mushrooms, sliced
1 small onion, diced
3 cloves garlic, minced
2 cups beef broth
1 cup sour cream
2 tablespoons flour
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Step 1: Heat a large deep skillet over medium high heat. Add the ground beef and break it up with a wooden spoon. Season with salt, pepper, and paprika.

Cook until it’s browned and no pink remains, about 6 minutes. Drain off any excess fat if there’s a lot, but a little adds flavor. Push the beef to the side of the pan.

Step 2: Add butter to the empty side of the pan. Toss in the onions and mushrooms. Let them cook in that butter until the mushrooms are golden and the onions are soft, about 5 minutes.

Stir in the garlic and cook for another minute. Now mix everything together in the pan. This is where it gets good.

Step 3: Sprinkle the flour over the beef and veggies. Stir it around for about a minute so the flour cooks and loses that raw taste. Pour in the beef broth and Worcestershire sauce.

4. Ground Beef Stroganoff

Ingredients:

1.5 lbs ground beef
12 oz wide egg noodles
8 oz mushrooms, chopped
1 medium onion, diced
3 cloves garlic, minced
3 cups beef broth
1.5 cups sour cream
3 tablespoons flour
2 tablespoons tomato paste
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped parsley for topping

Instructions:

Step 1: Brown the ground beef in a large pot over medium high heat. Break it into small crumbles as it cooks. Season with salt, pepper, garlic powder, and onion powder.

Once it’s fully cooked and nicely browned, about 7 minutes, use a slotted spoon to transfer it to a plate. Leave about 2 tablespoons of fat in the pot for flavor.

Step 2: Add the butter to the pot. Throw in your diced onion and cook until it’s soft and starting to caramelize around the edges, about 6 minutes. Add the mushrooms and garlic.

Cook until the mushrooms release their moisture and it evaporates, about 5 minutes. Stir in the tomato paste and let it cook for a minute. This deepens the flavor so much.

Step 3: Sprinkle the flour over everything and stir it in well. Cook for about 2 minutes, stirring constantly so it doesn’t burn. Slowly add the beef broth while whisking to avoid lumps.

Bring it to a boil, then add your noodles. Stir them in and reduce the heat to a simmer. Cover and cook for 10 to 12 minutes, stirring every few minutes. The noodles should be tender and most of the liquid absorbed.

Step 4: Add the beef back into the pot along with any juices. Stir everything together. Remove from heat and let it cool for 2 minutes before stirring in the sour cream.

If you add the sour cream while it’s too hot, it might curdle. Learned this from my mom. Taste and add more salt if needed. Top with fresh parsley and serve hot.

5. Slow Cooker Beef Stroganoff

Ingredients:

2 lbs beef stew meat, cut into 1 inch pieces
10 oz mushrooms, sliced
1 large onion, diced
4 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1/4 cup flour
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
12 oz egg noodles
Fresh parsley for garnish

Instructions:

Step 1: Toss the beef pieces with flour, salt, pepper, and paprika in a large bowl until everything’s coated. This step helps thicken the sauce later and gives the beef a head start on flavor.

Dump the coated beef into your slow cooker. Add the onions, mushrooms, and garlic on top. No need to brown anything first, that’s the beauty of this method.

Step 2: In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and thyme until smooth. Pour this mixture over the beef and veggies in the slow cooker.

Give it a gentle stir to make sure everything’s combined. Put the lid on. Cook on low for 7 to 8 hours or high for 4 to 5 hours. The beef should be fall apart tender when it’s done.

Step 3: About 20 minutes before serving, cook your egg noodles according to the package directions. Drain and set them aside. Meanwhile, check your slow cooker.

If the sauce looks thin, mix 2 tablespoons of flour with 3 tablespoons of water to make a slurry. Stir it into the stroganoff and let it thicken for 10 minutes. Honestly, easiest step.

Step 4: Turn off the slow cooker and let it cool for about 5 minutes. Stir in the sour cream until it’s fully mixed in and the sauce is creamy. Don’t skip the cooling time or the sour cream might separate.

Serve the stroganoff over the cooked noodles. Sprinkle with fresh parsley. This is what I make every Sunday when I want dinner ready without any effort.

6. Healthy Beef Stroganoff (Lightened Up)

Ingredients:

1 lb lean beef sirloin, thinly sliced
8 oz whole wheat egg noodles
10 oz mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced
1 cup low sodium beef broth
1 cup plain Greek yogurt
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 cup white wine (optional)
Salt and pepper to taste
Fresh parsley, chopped

Instructions:

Step 1: Season the beef slices with salt, pepper, and smoked paprika. Heat the olive oil in a large nonstick skillet over medium high heat. Add the beef in a single layer and sear for 2 minutes per side.

You want it browned but not fully cooked through. Remove it from the pan and set aside. It’ll finish cooking in the sauce later.

Step 2: In the same skillet, add the onions. Cook them over medium heat until they’re soft and lightly golden, about 5 minutes. If the pan looks dry, add a tablespoon of water instead of more oil.

Add the garlic and mushrooms. Let the mushrooms cook down until they’ve released their liquid and it’s mostly evaporated, about 6 minutes. Pause here and take a quick check. They should look golden and smell earthy.

Step 3: Sprinkle the flour over the mushroom mixture and stir for about a minute. If you’re using wine, pour it in now and let it bubble for 2 minutes. Not using wine? No problem, just skip to the next part.

Add the beef broth and Dijon mustard. Stir everything together and let it simmer for 3 minutes until it thickens up. The sauce should coat the back of a spoon. Too thick? Add a splash of water.

Step 4: Turn the heat to low. Let the sauce cool for about 3 minutes, then stir in the Greek yogurt. If the pan’s too hot, the yogurt will curdle, so this step really matters.

Add the beef back in with any juices and let it warm through for 2 minutes. Meanwhile, cook your whole wheat noodles according to package directions. Serve the stroganoff over the noodles and top with fresh parsley. Better than store bought and you’ll actually feel good after eating it.

7. Dijon Beef Stroganoff

Ingredients:

1 lb beef sirloin, cut into strips
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
8 oz mushrooms, sliced
3 cloves garlic, minced
2 tablespoons Dijon mustard
1 cup beef broth
1 cup sour cream
1 tablespoon flour
Salt and pepper to taste
Fresh parsley for garnish
8 oz egg noodles, cooked

Instructions:

Step 1: Heat butter and olive oil in a large skillet over medium high heat. Season the beef strips with salt and pepper, then toss them in.

Sear for about 3 minutes until browned but not cooked through. You want that nice color on the outside. Don’t overcrowd the pan or they’ll steam instead of sear. If your pan’s too small, work in batches. Trust me on this.

Pull the beef out and set it aside. It’ll finish cooking later.

Step 2: In the same skillet, add the onions and mushrooms. Let them cook for about 5 minutes until the mushrooms release their water and everything gets golden.

This is where the flavor builds, so don’t rush it. Stir occasionally but let them sit long enough to caramelize a bit. Add the garlic in the last minute because garlic burns fast and tastes bitter when it does.

Smells amazing already, right?

Step 3: Sprinkle the flour over the mushroom mixture and stir it around for about a minute. This thickens the sauce later.

Now add the beef broth and Dijon mustard. Whisk it together until smooth. The mustard gives this version a tangy kick that’s honestly my favorite part. Let it simmer for 3 minutes until it thickens slightly.

Too thick? Add a splash of broth or water.

Step 4: Turn the heat to low and stir in the sour cream. Add the beef back in with any juices from the plate.

Let everything simmer together for another 3 to 4 minutes until the beef is cooked through and the sauce is creamy. Don’t let it boil or the sour cream might curdle. Just a gentle simmer does it.

Taste and adjust salt and pepper. Serve over egg noodles and garnish with fresh parsley.

8. Instant Pot Beef Stroganoff

Ingredients:

1.5 lbs beef stew meat, cut into chunks
2 tablespoons butter
1 medium onion, diced
10 oz mushrooms, sliced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 cup sour cream
2 tablespoons cornstarch
Salt and pepper to taste
Fresh parsley for garnish
12 oz egg noodles, cooked separately

Instructions:

Step 1: Set your Instant Pot to sauté mode and melt the butter. Add the beef chunks seasoned with salt, pepper, and paprika.

Brown them on all sides for about 4 minutes total. They don’t need to be cooked through, just browned for flavor. The pressure cooking handles the rest. Remove the beef and set aside.

This step adds so much depth, don’t skip it.

Step 2: Add onions and mushrooms to the pot. Sauté for 4 minutes until softened, scraping up any brown bits from the bottom. Those bits are pure flavor.

Toss in the garlic and cook for another minute. Add the beef back in along with beef broth and Worcestershire sauce. Give it a good stir.

Wondering if you can skip deglazing? You can, but the sauce won’t be as rich.

Step 3: Close the lid, set the valve to sealing, and pressure cook on high for 20 minutes. When it beeps, let it naturally release for 10 minutes, then do a quick release for any remaining pressure.

This is the magic moment. The beef gets fork tender and the flavors meld together beautifully. I love that you can literally walk away during this part.

Honestly, easiest step.

Step 4: Switch back to sauté mode. Mix cornstarch with 2 tablespoons of water to make a slurry, then stir it into the pot.

Let it simmer for 2 minutes until the sauce thickens. Turn off the heat and stir in the sour cream. Mix until creamy and smooth. Don’t add sour cream while it’s boiling or it’ll separate.

Serve over egg noodles and top with parsley. This version is basically hands off and perfect for busy nights.

9. Garlic Butter Beef Stroganoff

Ingredients:

1.5 lbs beef tenderloin or sirloin, cut into strips
4 tablespoons butter, divided
6 cloves garlic, minced
1 medium onion, diced
12 oz mushrooms, sliced
1 cup beef broth
1 tablespoon Dijon mustard
1 cup heavy cream
1 tablespoon flour
Salt and pepper to taste
Fresh thyme sprigs
Fresh parsley for garnish
8 oz egg noodles, cooked

Instructions:

Step 1: Melt 2 tablespoons of butter in a large skillet over medium high heat. Season beef strips generously with salt and pepper.

Sear them for 2 to 3 minutes until golden brown on the outside. Work in batches if needed so the pan stays hot. You want a nice crust, not steamed beef. Remove and set aside.

This is where it gets good.

Step 2: Add the remaining 2 tablespoons of butter to the skillet. Toss in onions and mushrooms, cooking for about 5 minutes until the mushrooms are browned and the onions are translucent.

Now add the garlic. So much garlic. Let it cook for about a minute until fragrant but not burnt. The whole kitchen smells incredible at this point. I make this every Sunday just for that smell.

Quick check: if the garlic’s browning too fast, lower the heat a bit.

Step 3: Sprinkle flour over the veggies and stir for a minute to cook off the raw flour taste. Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to get all those tasty bits.

Let it simmer for 3 minutes until slightly thickened. The sauce should coat the back of a spoon. Add the heavy cream and fresh thyme sprigs. Stir everything together and let it simmer another 2 minutes.

Too thick? Add a splash of broth or cream.

Step 4: Return the beef and any juices to the skillet. Let everything simmer together for 3 to 4 minutes until the beef is cooked to your liking and the sauce is rich and creamy.

Remove the thyme sprigs before serving. Taste and adjust seasoning. The garlic butter combo makes this version absolutely indulgent. Serve over egg noodles and garnish with fresh parsley.

You’ll love this.

10. Mushroom Lover’s Stroganoff

Ingredients:

1 lb beef sirloin, cut into strips
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
16 oz mixed mushrooms (cremini, shiitake, button), sliced
4 cloves garlic, minced
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon paprika
1 cup sour cream
2 tablespoons flour
Salt and pepper to taste
Fresh parsley for garnish
8 oz egg noodles, cooked

Instructions:

Step 1: Heat butter and oil in a large skillet over medium high heat. Season the beef with salt, pepper, and paprika.

Sear the beef strips for about 3 minutes until browned. Don’t move them around too much, let them develop that crust. Remove and set aside. The paprika adds a subtle smokiness that really works with all the mushrooms.

Pause here and make sure your pan isn’t burning. Lower the heat if needed.

Step 2: Add the onions to the skillet and cook for 2 minutes until they start to soften. Now dump in all those beautiful mushrooms.

This seems like a lot of mushrooms. It is. That’s the point. Let them cook for about 7 minutes, stirring occasionally, until they’ve released their liquid and started to brown. They’ll shrink down quite a bit. Add garlic in the last minute.

Not sure when they’re done? Look for golden edges and almost no liquid left in the pan.

Step 3: Sprinkle flour over the mushroom mixture and stir for a minute. Add the beef broth, tomato paste, and a good pinch of salt and pepper.

Whisk until the tomato paste dissolves and everything’s smooth. The tomato paste adds depth and a slight richness you don’t get in traditional stroganoff. Let this simmer for about 4 minutes until it thickens up.

Honestly, this sauce is incredible.

Step 4: Lower the heat and stir in the sour cream. Add the beef back in and let it all simmer together for another 3 to 4 minutes.

The beef finishes cooking and soaks up all that mushroomy goodness. Taste and adjust seasoning. If you’re a mushroom person, this version is basically heaven. Serve over egg noodles with plenty of fresh parsley on top.

Looks messy right now, trust the process.

Final Thoughts

There you go. Six versions of beef stroganoff that all hit differently. Pick the one that matches your vibe tonight, whether that’s slow cooker easy or full on classic. You’re gonna love how these turn out. Let me know which one becomes your go to!