Are mushrooms required?

No. Leave them out if you don't want them. The sauce will have less earthy mushroom flavor and bulk.

Is ground chuck an option?

Ground chuck is the less expensive option for this dish. Some cooks have had good results with it, but the 1-minute-per-side sear is for thin steak strips, not ground beef.

Why did my sour cream curdle?

Sour cream curdles when it goes straight into hot sauce without being tempered first. Use regular full-fat sour cream for this sauce. Stir a few tablespoons of the hot sauce into the measured sour cream, then stir that mixture into the pan constantly, and the warm sauce raises the sour cream's temperature before it meets the rest of the pan. Heavy whipping cream is also in the sauce, but the sour cream needs this treatment.

Why is my beef chewy?

Chewy beef starts with a poor-quality steak or a pan packed too full. The meat needs a quick high-heat sear, and crowding makes it steam. Slice it thinly against the grain before cooking. Remove it once it's browned and no longer red.

What pan should I use?

Use a large deep pan or a Dutch oven. You need room to sear the beef in two batches without piling the strips together.

What's in Stroganoff sauce?

The sauce has onion, garlic, mushrooms, beef broth, heavy whipping cream, sour cream, Dijon mustard, and Worcestershire sauce. Flour thickens the liquid after it cooks briefly with the garlic. Some versions add wine or other seasonings. I keep this one to the listed base.

Beef Stroganoff with Creamy Mushroom Sauce

By Tomas RiveraOct 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Beef stroganoff is a 30-minute, one-pan dinner for nights when you need a real meal without a long cleanup. Thin strips of top sirloin cook in a creamy mushroom sauce, then go over lightly buttered egg noodles for a warm, filling plate, with just one pan to wash.

I use a large deep pan over medium-high heat, searing the steak in two batches with room around the strips, and each batch gets 1 minute per side without stirring, until it's just browned and no longer red. I don't pile all the meat in at once because a crowded pan makes the beef steam and come out pale.

Onions and brown mushrooms cook for 6 to 8 minutes, until their liquid has evaporated and both are soft with light browning (those browned edges are good in the sauce). Garlic gets 1 minute. Then flour gets another minute with constant stirring before the broth and cream go in, and I pull the sauce together before warming the beef through at the end, including any juices left on the plate.

Egg noodles are my first choice, finished with parsley or green onion. Fresh homemade pasta works too, and mashed potatoes, white rice, buckwheat kasha, and homemade gnocchi also fit the sauce. Chicken broth can stand in for beef broth in a pinch, though I use beef broth when I have it.

Why you'll love this recipe

Thirty minutes total: 15 minutes of prep and 15 minutes of cooking.
Four main-course servings come from one pound of steak. It's enough for a small dinner table.
Prep stays focused on chopping the onion and mushrooms, with the garlic done before the pan goes on the heat.
No special seasoning blend is needed, just pantry staples with steak, mushrooms, cream, and sour cream.
The beef gets a fast sear, then waits on a covered plate while the sauce comes together.

Instructions

Set a large deep pan or Dutch oven over medium-high heat. Add 2 Tbsp olive oil, then add the beef strips in a single layer once the oil is very hot. Cook 1 minute per side without stirring, until just browned and no longer red. Sear the beef in 2 batches, then move it to a plate and cover to keep warm.

Add 2 Tbsp unsalted butter, the chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes, until the liquid has evaporated and the onion and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sauté for 1 minute until fragrant. Stir in 1 Tbsp all-purpose flour and cook for another minute, stirring constantly.

Pour in 1 cup beef broth, scraping up the bits from the bottom of the pan. Add 3/4 cup heavy whipping cream and simmer for 1 to 2 minutes, until slightly thickened. Stir a few tablespoons of sauce into 1/4 cup sour cream, then stir the tempered sour cream into the pan constantly.

Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper, adding more seasoning to taste. Continue simmering until the sauce is creamy. Return the beef and any accumulated juices to the pan, then bring just to a simmer until the beef is heated through.

FAQ

Top sirloin is the cut I use here. Boneless ribeye, beef tenderloin, filet mignon, or filet mignon tips also fit the fast 1-minute-per-side sear. Choose a tender, high-quality steak and slice it thinly against the grain. Poor-quality steak comes out chewy and tough.

Beef Stroganoff with Creamy Mushroom Sauce

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Dinner Beef Quick Meals One Pot Stovetop

Beef Stroganoff with Creamy Mushroom Sauce

Name: Beef Stroganoff with Creamy Mushroom Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings as a main course
Ingredients: 1 lb top sirloin steak (thinly sliced into strips); 2 Tbsp olive oil; 2 Tbsp unsalted butter; 1/2 medium onion (finely chopped); 1/2 lb brown mushrooms (thickly sliced); 1 clove garlic (minced); 1 Tbsp all-purpose flour; 1 cup beef broth; 3/4 cup heavy whipping cream; 1/4 cup sour cream; 1 Tbsp Worcestershire sauce; 1/2 tsp Dijon mustard; 1/2 tsp salt (to taste); 1/4 tsp black pepper (to taste); 1 Tbsp green onion or parsley (for garnish); 8 oz egg noodles (optional, to serve)

By Tomas RiveraOct 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Thirty minutes total: 15 minutes of prep and 15 minutes of cooking.
Four main-course servings come from one pound of steak. It's enough for a small dinner table.
Prep stays focused on chopping the onion and mushrooms, with the garlic done before the pan goes on the heat.
No special seasoning blend is needed, just pantry staples with steak, mushrooms, cream, and sour cream.
The beef gets a fast sear, then waits on a covered plate while the sauce comes together.

Ingredients

Servings4

•1 lb top sirloin steak (thinly sliced into strips)
•2 Tbsp olive oil
•2 Tbsp unsalted butter
•½ medium onion (finely chopped)
•½ lb brown mushrooms (thickly sliced)
•1 clove garlic (minced)
•1 Tbsp all-purpose flour
•1 cup beef broth
•¾ cup heavy whipping cream
•¼ cup sour cream
•1 Tbsp Worcestershire sauce
•½ tsp Dijon mustard
•½ tsp salt (to taste)
•¼ tsp black pepper (to taste)
•1 Tbsp green onion or parsley (for garnish)
•8 oz egg noodles (optional, to serve)

Instructions

1
Set a large deep pan or Dutch oven over medium-high heat. Add 2 Tbsp olive oil, then add the beef strips in a single layer once the oil is very hot. Cook 1 minute per side without stirring, until just browned and no longer red. Sear the beef in 2 batches, then move it to a plate and cover to keep warm.
2
Add 2 Tbsp unsalted butter, the chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes, until the liquid has evaporated and the onion and mushrooms are soft and lightly browned.
3
Add 1 minced garlic clove and sauté for 1 minute until fragrant. Stir in 1 Tbsp all-purpose flour and cook for another minute, stirring constantly.
4
Pour in 1 cup beef broth, scraping up the bits from the bottom of the pan. Add 3/4 cup heavy whipping cream and simmer for 1 to 2 minutes, until slightly thickened. Stir a few tablespoons of sauce into 1/4 cup sour cream, then stir the tempered sour cream into the pan constantly.
5
Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper, adding more seasoning to taste. Continue simmering until the sauce is creamy. Return the beef and any accumulated juices to the pan, then bring just to a simmer until the beef is heated through.