If you’re on the hunt for a comforting, hearty classic that warms the soul, this Old Fashioned Beef Stroganoff Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug after a long day—rich, creamy, packed with tender beef and mushrooms, all wrapped up with silky egg noodles. I’ve been making this recipe for years and every time I serve it, friends and family ask for seconds. Stick around, because I’m going to share all my best tips to make sure your stroganoff comes out perfect every time!

🤍

Why This Recipe Works

A Perfect Balance of Flavors: The savory beef, earthy mushrooms, and tangy sour cream come together beautifully without one overpowering the other.
Tender, Juicy Beef: Searing thin strips of sirloin locks in the juices and keeps the texture just right.
Simple Yet Classic Ingredients: No fancy or hard-to-find components—just everyday pantry staples that deliver on taste.
Quick and Comforting: Ready in just 30 minutes, it’s perfect for weeknight dinners without skipping on flavor.

Old Fashioned Beef Stroganoff, beef stroganoff recipe, hearty beef stroganoff, classic beef stroganoff with mushrooms, creamy beef stroganoff - The image shows a close-up of a pan filled with a creamy noodle and mushroom dish. There are egg noodles that are light yellow, soft, and curly, spread all over the pan as the first layer. On top of the noodles, there are sliced mushrooms with a brown color and slightly shiny surface from the sauce. Mixed with the mushrooms and noodles, there are small bits of green parsley scattered for color. A wooden spoon is scooping some of the dish from the pan. The background has some blurred green parsley and whole mushrooms placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Old Fashioned Beef Stroganoff Recipe plays a key role in building layers of flavor and texture. Plus, I’ve added some tips that help you pick the best items for an amazing finished dish.

Olive Oil: Using olive oil gives a nice base for the onions and mushrooms to soften without burning; plus, it adds subtle fruity notes.
Beef Sirloin Steak: Thin strips cook fast and stay tender; sirloin strikes a great balance between flavor and price.
All-Purpose Flour: Dusting the beef keeps it from drying out and helps thicken the sauce later.
Egg Noodles: Their soft, silky texture pairs beautifully with the creamy sauce.
White Onion: Adds sweetness that mellows as it cooks and enhances the sauce’s depth.
Sliced Mushrooms: They bring earthiness and soak up the beef flavors like a champ.
Salted Butter: Helps brown the beef and rounds out richness in the sauce.
Beef Broth: The backbone of the sauce—using a good-quality broth here really makes a difference.
Worcestershire Sauce: Adds a subtle tang and umami kick that’s essential in classic stroganoff.
Sour Cream: The star ingredient for that creamy tang—you want full-fat for the best texture.
Dijon Mustard: Just a touch lifts the sauce with a mild zing.
Salt and Pepper: To taste, since proper seasoning is key to bringing all flavors together.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Old Fashioned Beef Stroganoff Recipe is how adaptable it is. I often tweak it based on what’s in my fridge or to cater to different tastes around the table. Don’t hesitate to make this dish your own!

Ground Beef Variation: When I’m pressed for time or just want a simpler version, I swap out sirloin for ground beef. Brown it well and drain off excess fat before continuing—it’s a family favorite twist.
Healthier Swaps: For lighter eats, I’ve replaced egg noodles with zucchini noodles or served stroganoff over cauliflower mash. The sauce is so flavorful, you won’t even miss the carbs!
Mushroom Options: Sometimes I throw in a mix of cremini or shiitake mushrooms for deeper flavor. Fresh is best, but high-quality frozen mushrooms work in a pinch.
Adding Veggies: I’ve added peas or spinach at the end for an extra veggie boost—super easy to sneak in some greens.

Step-by-Step: How I Make Old Fashioned Beef Stroganoff Recipe

Step 1: Prep the Beef and Noodles

Start by slicing the sirloin steak very thin against the grain—this helps keep it tender. Toss the beef strips gently in the flour until they’re well coated; this little step helps seal in moisture and thickens the sauce later on. While you’re at it, cook the egg noodles as per package instructions, drain them really well, and set aside so they’re ready to soak up all that delicious sauce.

Step 2: Sauté the Onions and Mushrooms

Heat your olive oil in a large heavy skillet over medium-high heat, then toss in the sliced onions and mushrooms. Cook them until they’re lovely and tender—about 7 minutes. I like to stir frequently here so they cook evenly and develop a bit of color without burning. Once they’re done, remove from the pan but don’t clean the skillet; you’ll use those flavorful bits for the next step.

Step 3: Brown the Beef

Add butter to the same skillet and let it melt over medium-high heat. Then add your floured beef strips, spreading them out so they sear properly. Cook them just long enough to get a beautiful deep brown color—about 4 to 5 minutes—but be careful not to overcook or they’ll get tough. This quick, hot sear develops the dish’s signature savory flavor.

Step 4: Bring it All Together

Return the onions and mushrooms to the pan and pour in beef broth along with Worcestershire sauce. This combination makes the sauce rich and packed with umami. Let everything simmer for about 2 to 3 minutes until slightly thickened, stirring occasionally. Now, stir in the sour cream and Dijon mustard, mixing gently so the sauce becomes silky smooth. Finally, fold in those cooked egg noodles and season everything with salt and freshly ground pepper. Serve immediately, and watch everyone dive in!

💡

Tips from My Kitchen

Thinly Slice Against the Grain: This simple trick makes the beef so tender it almost melts in your mouth.
Don’t Overcook the Beef: When browning, aim for a nice crust but keep the inside juicy to avoid rubbery bites.
Perfect Sauce Thickness: If your sauce feels too thin, sprinkle a little flour mixed with cold water and simmer gently, stirring until it thickens.
Add Sour Cream Off Heat: To prevent curdling, stir in the sour cream after removing the skillet from direct heat.

How to Serve Old Fashioned Beef Stroganoff Recipe

Garnishes

I love finishing this stroganoff with a sprinkle of fresh chopped parsley or a few sprigs of dill. The green freshness brightens up the creamy richness of the sauce and adds a lovely color contrast. A pinch of smoked paprika on top is also a fun twist that hints at extra warmth and depth.

Side Dishes

This recipe is traditionally served over egg noodles, but honestly, I’ve enjoyed it over mashed potatoes (especially when there’s leftover gravy), buttered rice, or even wide pappardelle pasta. For lighter sides, steamed green beans or a simple garden salad work perfectly to balance the richness.

Creative Ways to Present

For special occasions, I like to serve the stroganoff in individual rustic ramekins layered with noodles and topped with extra mushrooms and a dollop of sour cream. It feels fancy but is so easy. Another favorite is scooping it into baked potatoes and garnishing with chives—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover stroganoff in an airtight container in the fridge, where it keeps nicely for 3 to 4 days. Make sure to cool it quickly before refrigerating to maintain food safety and freshness. When you’re ready, it’s a great next-day meal that reheats beautifully.

Freezing

Freezing beef stroganoff can be a bit iffy because sour cream sauces sometimes separate when frozen. If you want to freeze, I recommend leaving the noodles out and just freezing the beef and sauce mixture in a tight-sealing container. Thaw overnight in the fridge and reheat gently, then add freshly cooked noodles.

Reheating

When reheating leftovers, I like to do it on the stovetop over low heat, stirring gently and adding a splash of broth or water if the sauce seems too thick. This keeps the beef tender and prevents the sauce from breaking. Avoid the microwave if possible for best texture.

FAQs

Can I make Old Fashioned Beef Stroganoff Recipe using a slow cooker?

You can, but I’d recommend keeping it quick stove-top style for best texture, especially for the beef, which cooks fast when sliced thin. Slow cooking risks the beef getting tough and the sauce becoming too watery. If you want a slow cooker version, use thicker cuts and adjust cooking times accordingly.
What’s the best cut of beef for this stroganoff recipe?

Sirloin steak is excellent because it’s tender and has great flavor, but I’ve also used ribeye and tenderloin with great success. The key is picking a cut with good marbling that slices thinly and cooks quickly.
How can I prevent the sour cream from curdling?

To avoid curdling, add sour cream after removing the pan from direct heat and stir it in gently to combine. Avoid boiling the sauce once sour cream is in—it doesn’t like high heat.
Can I make this recipe gluten-free?

Yes! Use gluten-free flour or cornstarch as a coating for the beef, and swap regular egg noodles for gluten-free pasta or serve over rice or mashed potatoes instead.
What can I serve instead of egg noodles?

Besides egg noodles, mashed potatoes, buttered rice, or even spiralized vegetable noodles like zucchini noodles make delicious bases for this stroganoff.

Final Thoughts

This Old Fashioned Beef Stroganoff Recipe has been a true staple in my kitchen for years—and not just because it’s delicious, but because it brings people together. It’s that kind of meal that feels like a celebration, no matter what day of the week it is. I hope you’ll give it a try, make it yours with the tweaks and add-ins I shared, and enjoy the cozy, comforting magic on your own dinner table. Trust me, after one bite, you’ll be hooked.