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Beef Stroganoff

Beef Stroganoff in a skillet with a wooden spoon full of peppercorns next to it

Beef Stroganoff is a timeless comfort dish, serving four with approximately 400-500 calories per portion, making it a satisfying yet relatively light meal. Its rapid preparation—just 10 minutes of prep and 20 minutes of cooking—caters to busy weeknights and celebratory gatherings alike. This classic recipe combines tender beef strips, earthy mushrooms, and a creamy, savory sauce, served over egg noodles, rice, or mashed potatoes. It offers a comforting and flavorful dining experience.

Untitled design.png
Untitled design.png



Prep Time:

10 min

Cook Time:

20 min


  • 1 pound (450g) beef sirloin or tenderloin, thinly sliced into strips

  • 8 oz (225g) white button mushrooms, sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons butter

  • 2 tablespoons vegetable oil

  • 2 tablespoons all-purpose flour

  • 1 cup beef broth

  • 1/2 cup sour cream

  • 2 tablespoons Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1/4 cup dry white wine (optional)

  • Salt and black pepper to taste

  • Chopped fresh parsley, for garnish

  • Cooked egg noodles, rice, or mashed potatoes, for serving




  1. Prepare the Beef: Season the beef strips with salt and black pepper. In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Add the beef and cook for about 2-3 minutes per side until browned. Remove the beef from the pan and set it aside.

  2. Sauté the Onions and Mushrooms: In the same skillet, add 1 tablespoon of butter. Add the chopped onions and sliced mushrooms. Sauté for about 5-6 minutes until the onions become translucent and the mushrooms release their moisture and brown.

  3. Create the Sauce: Push the sautéed onions and mushrooms to the side of the skillet. In the cleared space, melt the remaining 1 tablespoon of butter and add the minced garlic. Cook for about 1 minute until fragrant. Then, stir in the all-purpose flour and cook for another minute to form a roux.

  4. Combine Ingredients: Gradually whisk in the beef broth, sour cream, Dijon mustard, Worcestershire sauce, and dry white wine (if using). Stir continuously until the sauce thickens and simmers.

  5. Return the Beef: Return the cooked beef to the skillet and stir it into the sauce. Simmer for about 5 minutes, allowing the flavors to meld together. Adjust the salt and pepper to taste.

  6. Serve: Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley for a burst of color and freshness.


Recommended to cook this recipe in this Potinv Hybrid Stainless Steel Wok.

Potinv Hybrid Stainless Steel Wok

Beef stroganoff pin image with text overlay saying it is beef stroganoff
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