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Traditional Beef Stroganoff » Simple and Healthy Recipe! ✅

This traditional beef stroganoff recipe is a delicious dish of tender beef and sour cream sauce served over egg noodles.

This easy stroganoff recipe is one of those classic recipes that everyone needs to know how to make.

The tender meat is quickly browned and then cooked in a delicious and creamy sour cream based mushroom sauce. If that’s not enough, you serve it over egg noodles that are perfectly covered in all that sauce.

It’s great, classic, and comfortable with Salisbury steak, Swedish meatballs, or chicken fried steak. We also have a keto version if you’re cutting out the carbs.

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Ingredients you will need

Here’s what you’ll need with some replacement tips:

  • Sirloin – You can use sirloin, rib steak, or steak tips.
  • Flour –You use it to thicken the sauce.
  • kosher salt and black pepper
  • Butter – Can be used both salted and unsalted.
  • Onion – You can use a white, yellow or even red onion if you prefer.
  • Mushrooms – You can use your favorite variety such as white or baby bellas.
  • worcestershire – Don’t really replace this kitchen powerhouse.
  • Sour cream – This forms the base of the creamy sauce, but for a healthier version, you could add Greek yogurt.
  • Fresh pasta – You can use your favorite brand.


Step 1: prepare the meat. Use two pieces of cling film or a large plastic bag to insert the steak, then pound into a steak up to ½ inch thick with a hammer. If your steak is thick enough, you can cut it in half widthwise to create two thin pieces of steak. Once flattened, cut the steak into ½-inch wide strips that are about 3 inches long.

Finally, in a large bowl, whisk together the flour, salt, and pepper, and then dip the steak strips into the flour mixture.

Step 2: Brown the meat strips. When the meat strips have a good coating of flour, add it to the melted butter over medium heat in a large skillet. Brown the meat on all sides, taking care to turn it frequently.

Once browned, remove the meat and cover to keep warm.

Step 3: Cook the onions and mushrooms. In a skillet add the sliced ​​onions and mushrooms then cover and cook slowly for 5 minutes. Add vegetables from time to time.

Step 4: Get it all together. After 5 minutes return the meat to the skillet then add the Worcestershire and sour cream. Finally, season with salt and pepper to taste and serve immediately over egg or rice noodles.

Best Beef for Stroganoff

For the Stroganoff we recommend the ribs, the sirloin or the steak.

Beef Stroganoff works best with tender cuts of beef that have good marbling. Marbling is the white streak on the meat that is the fat. This higher level of fat equates to tender, flavorful beef.

Other recipes that use these cuts of meat: Pepper Steak, Crock Pot Italian Beef, Fried Beef Teriyaki, and Beef Chops.

Cheaper cuts of meat, such as roast beef or ribs, will not work well because they must be simmered to soften. Since the recipe browns meat quickly, you need to start with a tender cut of meat.

Other recipes that use these cuts of meat: instant pot roast, braised beef, or braised short ribs,

What is stroganoff sauce made of?

Stroganoff sauce is a light brown sour cream sauce. Although there are several variations that can work, our recipe uses a combination of Worcestershire sauce, onions, mushrooms, and salt and pepper.

To help thicken the sauce, you need a small amount of flour, in which we toss the steak.

What to serve it with

Beef stroganoff goes great with egg noodles. In fact, if you take this dish to a restaurant, you will most likely serve it with egg noodles.

Other good options include mashed potatoes or rice. Either one provides an excellent base.

For a low carb meal, you can skip the added carbs and serve with mashed cauliflower or your favorite steamed or roasted vegetables.

If you want to go keto, we have a great Keto Beef Stroganoff recipe!

how to store it

You can easily make this Stroganoff recipe ahead of time for an even easier dinner.

To do this, follow the meat and sauce recipe as described and then allow to cool completely. Do not cook the noodles.

Refrigerator – If in the refrigerator, place the cooked Stroganoff in an airtight container, then refrigerate for 3-5 days.

Freezer – To freeze, put in a plastic freezer bag or sealed container. Make sure you get as much air out as possible. You can then store it in the freezer for up to 2 months.

how to heat it

Refrigerator – To reheat, place the stroganoff in a pan with the sauce and heat over medium heat until heated through. While stroganoff is heating, cook noodles according to package directions.

Freezer – To reheat frozen stroganoff, let it thaw in the refrigerator overnight, then place it in a skillet and heat over medium heat until heated through. While stroganoff is heating, cook noodles according to package directions.

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Traditional beef stroganoff

This traditional beef stroganoff recipe is a delicious dish of tender beef and sour cream sauce served over egg noodles.

  • 1 pound sirloin steak
  • 3 tablespoons of flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup of butter
  • ¼ cup onion, chopped
  • 1/2 pound mushrooms, cleaned and sliced
  • ¼ teaspoon Worcestershire
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 ounces of egg pasta
  • Place the steak between two pieces of plastic wrap and beat with a hammer to a uniform ½-inch thickness. Alternatively, if you have a thick fillet, you can cut it in half widthwise to create two thin fillets. Cut the steak into strips ½ inch wide and about 3 inches long.

  • In a large bowl, mix the flour, salt, and pepper. Dip steak strips in flour mixture. Set the floured steak aside.

  • Add half of the butter to a large skillet and heat over medium-high heat until melted.

  • Place half of the floured steak in the pan and brown for 1-2 minutes on each side. Arrange the browned meat on a clean plate.

  • Add the remaining butter to the pan followed by the remaining meat and finish browning the meat. Add the browned meat to the plate as well.

  • Add the cleanly sliced ​​onions and mushrooms to the skillet. Cover and cook slowly for 7-10 minutes, stirring occasionally.

  • While sauce simmers, cook egg noodles according to package directions.

  • Combine the Worcestershire and sour cream and cook with the mushrooms and onions for 2 minutes.

  • Add the meat to the skillet and continue cooking for 5 minutes. Spice with salt and pepper.

  • Serve over cooked egg noodles.

Serving Size: 8oz, Calories: 621kcal, Carbohydrates: 49g, Protein: 37g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1 g, Cholesterol: 177 mg, Sodium: 1103 mg, Potassium: 817 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 749 IU, Vitamin C: 2 mg, Calcium: 125 mg, Iron: 4 mg

Nutritional Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and provided as a courtesy. They are generated by an online API that recognizes ingredient names and quantities and performs calculations based on serving sizes. Results may vary.

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