I remember one chilly weeknight when I was short on time but still wanted something satisfying. That’s when this Beef Stroganoff With Sour Cream stepped in and saved the dinner. The creamy, tangy sauce paired with tender beef and mushrooms made the whole kitchen smell cozy and welcoming. My family’s eyes lit up around the table, and from then on, this recipe became one of our regular comfort meals.
This Beef Stroganoff With Sour Cream is the kind of recipe that fits perfectly into real home cooking. It’s straightforward, uses ingredients you likely already have, and comes together quickly. I love how the sour cream adds that rich, velvety touch to the sauce without needing any fancy ingredients. For busy evenings or when you just want a no-fail comfort food beef dinner, this is a go-to recipe.
If you’ve ever found yourself staring in the fridge wondering how to turn simple ingredients into something truly comforting, give this Beef Stroganoff With Sour Cream a try. It’s a classic Russian stroganoff updated just enough to be easy and delicious. Fellow home cooks looking for a reliable creamy beef stroganoff recipe will find this one dependable every time. I promise you’ll come back to it again and again.
What You’ll Need:
- 1 pound beef sirloin or tenderloin, thinly sliced into strips No worries if you don’t have sirloin—top round or even stew beef works fine in this Beef Stroganoff With Sour Cream.
- 2 tablespoons olive oil or butter You’ll find these in the regular grocery aisle. Butter gives a richer flavor while olive oil is a lighter option.
- 1 medium onion, finely chopped I like adding a bit more onion than some recipes—it creates a nice sweetness that balances the sour cream beef stroganoff sauce.
- 8 ounces mushrooms, sliced (button or cremini are perfect) This recipe wouldn’t be a real beef stroganoff with mushrooms without them. If you’re out of mushrooms, try diced zucchini as a swap.
- 2 cloves garlic, minced Garlic gives that classic boost—don’t skip it!
- 1 cup beef broth (low sodium preferred) Keeps costs reasonable and adds depth to the sauce.
- 1 tablespoon Dijon mustard You can find this near the condiments. If you don’t have Dijon, plain yellow mustard works fine in a pinch.
- 1 cup sour cream (full fat is best) This is the key ingredient in this Beef Stroganoff With Sour Cream. No substitutes here if you want that creamy, tangy flavor.
- Fresh parsley, chopped (optional for garnish)
- Salt and freshly ground black pepper, to taste
If you have extras of this Beef Stroganoff With Sour Cream, store leftovers in an airtight container in the fridge for up to 3 days. It reheats wonderfully and even tastes better the next day. For prep shortcuts, slicing the beef and chopping mushrooms ahead of time can save you precious minutes right before cooking.
Let’s Make It Together:
- First, pat your beef strips dry with paper towels—this helps them brown nicely for the best flavor in your Beef Stroganoff With Sour Cream. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
- Once hot, add the beef in a single layer and sear until browned on all sides but still tender inside, about 3-4 minutes. Avoid overcrowding the pan; do this in batches if needed. Remove beef and set aside.
- In the same skillet, add the remaining oil or butter and toss in your finely chopped onions. Cook for about 3-5 minutes until translucent and soft. Your kitchen will smell amazing already!
- Add the sliced mushrooms and continue to cook, stirring occasionally, until they release moisture and turn golden brown – usually 6-8 minutes.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Pour in the beef broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pan to build up that rich sour cream beef stroganoff sauce.
- Stir in the Dijon mustard and season with salt and pepper.
- Lower the heat to medium-low and add the browned beef back to the skillet. Let everything warm through for about 2 minutes.
- Remove the skillet from the heat and stir in the sour cream. Stir gently until you have a creamy, silky sauce coating the beef and mushrooms. Keep the heat low to avoid curdling the sour cream.
From start to finish, this Beef Stroganoff With Sour Cream takes about 30-40 minutes. While it simmers, you can boil noodles, prepare a simple salad, or even pour yourself a quick glass of wine. Your kitchen will fill with the rich, tangy aroma that makes this creamy beef stroganoff recipe such a crowd-pleaser.
If your sauce looks a bit thin at this step, don’t worry—after resting a few minutes, it will thicken nicely. Trust the process; I’ve made this dish enough times to know it always comes together beautifully.
How to Serve & Enjoy:
This Beef Stroganoff With Sour Cream shines served over wide egg noodles, but you can switch things up by trying mashed potatoes or rice for a heartier meal. The soft noodles soak up every bit of that luscious sour cream beef stroganoff sauce.
For a simple side, steamed green beans or a crisp garden salad with a light vinaigrette offer a fresh contrast to the rich main. I also like a side of roasted carrots or a warm vegetable medley when serving this as comfort food beef dinner during cooler months.
Presentation doesn’t have to be complicated—just a sprinkle of fresh parsley over the top brightens it visually and adds that gentle herb flavor. If you have leftovers, mix the beef stroganoff with mushrooms into a baked potato topping or turn it into a creamy casserole with a crispy breadcrumb topping.
I’ve served this Beef Stroganoff With Sour Cream for both weeknight family dinners and casual gatherings. It’s a real crowd-pleaser thanks to its familiar flavors and satisfying texture.
If you love this, your family might also enjoy my garlic butter beef bites with creamy mashed potatoes for another reliable beef dinner idea.
Your Questions Answered:
Can I make this Beef Stroganoff With Sour Cream ahead of time?
Yes! It reheats beautifully in the fridge for up to 3 days. Just warm it gently on the stove or microwave to keep the sour cream from separating.
What’s a good substitute for sour cream in this Beef Stroganoff With Sour Cream?
I highly recommend sticking with sour cream for that authentic tangy creaminess, but if you need options, Greek yogurt can work in a pinch, though it might be a bit less rich.
How do I adjust this Beef Stroganoff With Sour Cream for more or fewer people?
The recipe scales nicely. Double the ingredients for a larger group or halve them for a smaller meal.
Can I use different cuts of beef?
Absolutely. Sirloin or tenderloin give the most tender results, but top round works if sliced thin. Avoid tougher cuts unless you plan on slow-cooking.
Why do my mushrooms sometimes turn out soggy?
If your pan is overcrowded, the mushrooms steam instead of brown. Cook them in batches or use a larger pan to achieve that nice caramelization.
Can I freeze Beef Stroganoff With Sour Cream?
I’ve tried it, though the sour cream can sometimes separate after thawing. It’s best to freeze without the sour cream, then stir it in fresh when reheating.
How can I give this Beef Stroganoff With Sour Cream a bit more flavor?
Adding a splash of Worcestershire sauce or a pinch of smoked paprika can deepen the flavor profile. A couple of sautéed shallots in place of onions is another tasty twist.
For more cooking inspiration, check out the savory turkey stroganoff creamy main dish that’s a lighter twist on the classic Russian stroganoff.
Final Thoughts:
This Beef Stroganoff With Sour Cream has a special place in my recipe collection because it’s both simple and reliably delicious. It’s the kind of dish guests compliment and family members ask for again.
My Best Beef Stroganoff With Sour Cream Tips:
- Don’t rush browning the beef—it locks in flavor and tenderness.
- Always add sour cream off the heat to keep the sauce silky.
- Use fresh mushrooms for the best texture, but cremini or button mushrooms both work well.
I’ve tested a few variations, including a slow cooker version for laid-back dinners, a dairy-free swap with coconut yogurt (good for allergy needs), and a version with extra garlic and herbs for a deeper flavor profile. The classic Russian stroganoff style version with Dijon mustard and mushrooms gets requested most often in my home.
I encourage you to make this Beef Stroganoff With Sour Cream your own. Try different sides or add a personal touch like fresh herbs or a favorite spice. This isn’t just a recipe; it’s a comforting crowd-pleaser perfect for everyday cooking or casual entertaining.
If you want a recipe video to see the process in action, Beef Stroganoff Recipe (VIDEO) | The Kitchn is a great visual guide. You can also find more tips from Beef Stroganoff – RecipeTin Eats or join cooking discussions like What gives beef stroganoff the best flavor? on Facebook about what gives beef stroganoff the best flavor.
Happy cooking, friends! I hope this Beef Stroganoff With Sour Cream fills your kitchen with warmth and your dinner table with smiles. For more reliable dinner ideas, try my Gordon Ramsay beef stroganoff recipe too!
Beef Stroganoff With Sour Cream
A classic Russian-inspired dish featuring tender beef strips simmered in a creamy sour cream sauce, served over egg noodles for a comforting and hearty meal.
- 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
- 1 medium onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp all-purpose flour
- 2 tsp Dijon mustard
- Salt and black pepper, to taste
- 8 oz egg noodles
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onions and mushrooms; sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Increase heat to medium-high and add beef strips. Cook until browned on all sides, about 4-5 minutes.
- Sprinkle flour over the beef mixture and stir well to coat.
- Gradually pour in beef broth while stirring to avoid lumps. Bring to a simmer and cook until sauce thickens, about 3-4 minutes.
- Remove skillet from heat and stir in sour cream and Dijon mustard until fully combined.
- Season with salt and pepper to taste.
- Serve beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired.
Notes
For extra richness, add a splash of white wine to the sauce before simmering. Serve with a side of steamed green beans or a crisp salad.