I remember the first time I made Beef Stroganoff With Sour Cream like it was yesterday. It was one of those “I don’t know what to cook” evenings, and honestly, I was looking for something comforting but quick. When that sour cream sauce beef hit the pan, the aroma filled my kitchen, and I knew I had stumbled on a winner. This one became an instant classic in my rotation because it’s creamy, cozy, and just the kind of dish that hits the spot during busy weeks.
Beef Stroganoff With Sour Cream feels like a warm hug in a bowl, perfect for relaxing nights. The way the tender beef and mushrooms mingle with that tangy, velvety sauce? Yes, please! It’s a recipe that has brought me so much joy, from solo dinners where I savor every bite to sharing bowls with friends who keep asking for seconds.
If you love the idea of a classic beef stroganoff recipe that’s approachable and delivers that rich sour cream sauce beef flavor, I’m so excited for you to try this one. Whether you’re diving into comforting Russian beef stroganoff vibes or hunting for a creamy beef stroganoff twist, this recipe covers all the bases without fuss. Trust me, this Beef Stroganoff With Sour Cream is about to become one of your favorite go-tos, too! Ready to join the fun? Let’s jump in.
Also, if you find yourself loving the meaty, creamy goodness here, you’ll probably enjoy checking out my Garlic Butter Beef Bites With Creamy Mashed Potatoes from Your Everyday Foodie for more beef inspiration.
What You’ll Need:
This Beef Stroganoff With Sour Cream keeps the ingredient list totally approachable — because good food shouldn’t be complicated.
- 1 lb beef sirloin or tenderloin, thinly sliced (Old-fashioned Russian beef stroganoff often uses tender cuts)
- 8 oz mushrooms, sliced (Cremini or white button mushrooms work great)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 ½ cups beef broth (You can find this in any grocery store, or use a good-quality bouillon for an easy swap)
- 1 tablespoon Dijon mustard
- 1 cup sour cream (This is the star of your sour cream sauce beef – creamy, tangy, and makes the dish sing)
- 1 tablespoon all-purpose flour (Just a touch to thicken things nicely)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Out of fresh mushrooms? No worries — canned mushrooms can work in a pinch in this mushroom beef stroganoff. Plus, if you want to swap out beef, thinly sliced pork or chicken also makes a delicious alternative, but the classic flavor charm is all beef.
This Beef Stroganoff With Sour Cream is definitely kind to your wallet, using everyday ingredients found at any regular grocery store. Quick prep tip: slice the beef thinly before you start cooking to make sure it stays tender. If you’re prepping ahead, you can slice the beef and chop veggies a day in advance, then just throw together the sauce when you’re ready to cook. Leftovers store well in the fridge in an airtight container for up to 3 days — which means your next meal gets even easier!
Personal touch? I always add a splash of Worcestershire sauce to deepen the flavor of this classic beef stroganoff recipe. Give it a try if you like your sour cream sauce beef with a little extra umami kick.
For more inspiration on simple, comforting weeknight meals like this, check out One Pan Chicken Dinner With Buttered Noodles.
Let’s Cook This Together:
Ready to cook this Beef Stroganoff With Sour Cream alongside me? It’s easier than you think, and the payoff is exactly that creamy, comforting, savory mushroom beef stroganoff you dream about. Start to finish, you’re looking at about 30 minutes total — perfect for a busy night but amazing enough to serve guests.
- Get your beef ready. Pat those thin slices dry, then season them lightly with salt and pepper. Heating 1 tablespoon of olive oil in a large skillet, sear the beef in batches over medium-high heat until browned but still tender inside. Don’t overcrowd! Once browned, remove the beef and set aside.
- Sauté your veggies. To that same pan, add the butter and another splash of olive oil if needed. Toss in the onions and cook until translucent. Then add your mushrooms, stirring occasionally until they start to brown and soften. This is where your kitchen will fill with that classic mushroom beef stroganoff smell — so inviting!
- Garlic magic. Toss in the minced garlic and cook for about 30 seconds until fragrant, but don’t let it burn.
- Make your sauce. Sprinkle the flour evenly over the mushrooms and onions and stir well to coat. This will thicken your sauce just right. Slowly pour in beef broth while stirring, scraping up any brown bits from the pan because those are flavor gold.
- Mustard meets sour cream. Add the Dijon mustard, stir, then reduce heat to low and stir in the sour cream. This step is where the creamy beef stroganoff magic happens. You want the sauce smooth and cozy — if it’s a bit lumpy, just keep stirring gently; it’ll come together.
- Bring it all home. Return the cooked beef slices to the pan, stir gently just to combine, and warm through for a few minutes. Taste and adjust salt and pepper, then turn off the heat.
While that’s simmering, why not pour yourself a little drink and enjoy the anticipation? I’ve found that being patient in this step really pays off—the beef stays tender, and the sour cream sauce beef gets that silky texture that keeps friends coming back.
If your sauce looks thick before adding the sour cream, no worries — keep stirring and adding broth a little at a time until it feels right. Shortcut: using pre-sliced mushrooms saves a step without losing any of the mushroom beef stroganoff goodness.
Psst! For a stunning video guide, I always find the Best Beef Stroganoff video by Vikalinka helpful and easy to follow.
How to Serve & Savor It:
This Beef Stroganoff With Sour Cream truly shines when you serve it over buttered egg noodles, but I love mixing it up depending on the vibe. Creamy mashed potatoes (hello, comfort!) or even rice are terrific with this sour cream sauce beef.
On chilly evenings, I find myself irresistibly drawn to hearty sides like steamed green beans or roasted carrots that add some crunch and freshness to balance the creamy stroganoff.
Want an easy presentation win? Sprinkle generously with fresh parsley and a twist of cracked black pepper. It looks as good as it tastes. I’ve even turned this into a crowd-pleaser by serving it in individual wide pasta bowls when friends come over — keeps it casual and cozy.
This mushroom beef stroganoff also doubles as an excellent weekday dinner or a weekend indulgence, especially when you’re craving that classic beef stroganoff recipe magic. Leftovers? Try scooping it into warm toasted baguette slices or layering it into a creamy beef stroganoff casserole for a fun twist.
This dish has always been a hit with my crew — my nephew’s favorite for a “grown-up comfort food” night! If you love serving up flavorful, easy classics, this Beef Stroganoff With Sour Cream will earn a spot on your repeat list.
For more great meal ideas that bring people together, check out this Cream Cheese Sausage Balls recipe — guaranteed to impress at any gathering.
Your Questions, Answered:
Can I prep parts of this Beef Stroganoff With Sour Cream ahead?
Absolutely! Slicing the beef and chopping the mushrooms and onions the day before cuts down your cooking time. Just keep ingredients covered in the fridge until you’re ready to cook. The sauce, however, is best made fresh to keep that velvety texture.
What’s a good swap for sour cream in this recipe?
Greek yogurt is a popular easy swap if you want a slightly tangier but still creamy sauce. Just keep the heat low when adding it to avoid curdling. Cream cheese thinned with a little milk can also work for that sour cream sauce beef feel.
How can I make this Beef Stroganoff With Sour Cream for more or fewer people?
Scaling is straightforward! Just adjust the beef, mushrooms, and sour cream proportionally. The sauce ingredients scale nicely too. For fewer servings, halve everything; for a crowd, double it up!
Is ground beef ok instead of sliced beef?
You can use ground beef, but it changes the texture — more like a creamy beef ragout than classic stroganoff. If you’re going for that mushroom beef stroganoff comfort, sliced tender beef gives you that melt-in-your-mouth experience.
Can I make this gluten-free?
For a gluten-free version of this Russian beef stroganoff, replace the all-purpose flour with cornstarch or a gluten-free flour blend. Also, double-check your beef broth brand for gluten content.
What’s the best way to reheat leftovers?
Gently warm on the stove over low heat, stirring frequently to keep the sour cream sauce from splitting. Adding a splash of broth or water helps keep things saucy and smooth.
Any fun variations I can try?
Yes! Some friends have added a splash of white wine to the sauce along with the broth for extra depth. Others toss in fresh thyme or paprika to bring more layers to the Russian beef stroganoff essence. You can also swap mushrooms for wild mushrooms when they’re in season for an earthy twist.
If you want to take a peek at other tried-and-true Beef Stroganoff With Sour Cream recipes for inspiration, RecipeTin Eats has a great classic beef stroganoff recipe that’s well-loved by many home cooks—always fun to compare notes!
Final Foodie Thoughts:
This Beef Stroganoff With Sour Cream holds a special place in my foodie heart because it’s simple, satisfying, and a reminder that sometimes the classics are classics for a reason. It’s a dish that brings a little happiness, whether after a long day or around the table with people I care about.
My Top Beef Stroganoff With Sour Cream Tips:
- Always slice your beef thin and don’t overcook; it’s tender and juicy this way.
- Low and slow when you add the sour cream—it keeps the sauce silky, not curdled.
- Mushrooms are key! Don’t skip them; they add earthiness that balances the richness.
I’ve loved mixing it up with splash-offs like smoked paprika, Dijon mustard variations, or swapping egg noodles for creamy mashed potatoes. The version that’s most requested? Definitely the classic with mushrooms and that tangy sour cream sauce beef that brings the nostalgia and comfort right to the table.
Friends, I can’t wait for you to make this Beef Stroganoff With Sour Cream your own. If you’re into comforting meals full of flavor and warmth, dive in and enjoy every bite. This recipe has been a kitchen winner for me, and I’m positive it will be for you, too.
Don’t forget to swing by for more delicious and joyful everyday food ideas like this One Pan Chicken Dinner With Buttered Noodles to keep your weeknight meals fresh and fun. And for a fun community twist, check out how others love their beef stroganoff on this Facebook post—always great to see those shared foodie moments!
Let’s get cooking and savor every creamy, beefy, cozy spoonful of this Beef Stroganoff With Sour Cream.
Beef Stroganoff With Sour Cream
A creamy and comforting classic Beef Stroganoff made with tender beef strips, mushrooms, and a rich sour cream sauce, perfect for a satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Russian
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 2 tsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides. Remove beef from skillet and set aside.
- In the same skillet, add butter and remaining olive oil. Sauté onions and garlic until softened and fragrant, about 3 minutes.
- Add sliced mushrooms and cook until they release moisture and begin to brown, about 5-7 minutes.
- Sprinkle flour over the mushrooms and stir well to combine, cooking for 1 minute to eliminate raw flour taste.
- Gradually pour in beef broth while stirring to avoid lumps, then add Worcestershire sauce. Bring to a simmer and cook until sauce thickens slightly, about 3-5 minutes.
- Reduce heat to low and stir in sour cream until fully incorporated. Season with salt and pepper to taste.
- Return the browned beef along with any juices to the skillet. Stir to combine and heat through for 2-3 minutes; do not boil to prevent sour cream from curdling.
- Serve hot over cooked egg noodles or rice and garnish with chopped fresh parsley.
Notes
For a richer flavor, try using Greek yogurt instead of sour cream, and serve with buttered egg noodles to enhance the classic taste.