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Beef stroganoff on a white plate with fork on the right side.
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Beef Stroganoff

This is hands down my husband’s favorite Beef Stroganoff, and for good reason! It’s rich, creamy, and loaded with tender beef simmered in a savory, creamy sauce. It’s the kind of comfy, classic dinner that never gets old and always gets requested time and time again.
Course Main Course
Cuisine American
Keyword beef stroganoff
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 454kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 lbs. stew meat or a boneless chuck roast cut into cubes or you can thinly slice against the grain into strips if you prefer over cubes
  • 1½ tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. pepper
  • 1-2 Tbsp olive oil
  • 1-2 Tbsp. unsalted butter
  • ½ yellow onion finely diced
  • 3 garlic cloves minced
  • 1½ Tbsp Worcestershire
  • 1½ Tbsp. Dijon mustard
  • 1 Tbsp. tomato paste
  • 2 cups beef stock
  • 8-12 oz. medium egg noodles cooked (I like using the medium size, as opposed to wide or extra wide, because they can cradle more of the yummy sauce).

Sauce:

  • 2 cups full-fat sour cream
  • 3 Tbsp. cornstarch or flour
  • Fresh parsley to finish
US Customary - Metric

Instructions

  • Pat the meat dry: Using paper towels, pat the beef dry with paper towels. If using stew meat and any pieces of meat are very large, cut them into smaller 1-inch cubes. If using a whole chuck, be sure to trim off any pieces of excess fat before cutting into cubes or slicing.
    2 lbs. stew meat or a boneless chuck roast
    Side-by-side image showing the cubed beef being patted dry with a paper towel.
  • Season: Add the seasonings to the meat and stir to coat all pieces of meat.
    1½ tsp. kosher salt, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. pepper
    Side-by-side image of adding the seasoned to the dried beef and mixing to combine.
  • Sear: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Working in batches, sear the meat until browned on each side, usually a couple of minutes per side. Do not over-crowd the pan. Add more olive oil as necessary. Set the meat aside on a plate.
    1-2 Tbsp olive oil
    Side-by-side image of searing the beef in a pan then adding the seared beef to a plate on the side.
  • Sauté: Reduce the heat to medium-low and add the butter. Once melted, add the onions and cook for about 2-4 minutes. Add a pinch of salt, along with the garlic and cook for 30 seconds. Start Timer
    1-2 Tbsp. unsalted butter, ½ yellow onion, 3 garlic cloves
    Adding the onions and garlic to the dutch oven and sauteing until fragrant.
  • Build flavor: Add the Worcestershire sauce, Dijon mustard, and tomato paste. Stir to combine.
    1½ Tbsp Worcestershire, 1½ Tbsp. Dijon mustard, 1 Tbsp. tomato paste
    Side-by-side image of adding the dijon mustard, tomato paste and Worcestershire to the garlic and onions and mixing to combine.
  • Add stock: Stir in the beef stock, being sure to scrape all the browned bits on the bottom of the pan.
    2 cups beef stock
    Side-by-side image of adding the beef stock to the garlic and onions and scraping up to get the browned bits off the bottom on the pan.
  • Toss beef back in: Add the browned beef back into the pot, being sure to add in all the liquid at the bottom of the plate too, and bring to a gentle simmer.
    Side-by-side image of adding the beef back into the stock pot and bringing to a low simmer.
  • Cook: Cover with a lid, and allow to simmer on low for 2 hours. You can give it a stir once or twice while it cooks to check in on it, making sure nothing is sticking to the bottom. Start Timer
    Beef cooked in sauce on low for 2 hours in dutch oven.
  • Cook pasta: Once the beef is almost done, boil a large pot of salted water and cook pasta according to package directions, usually 5-7 minutes for medium egg noodles. Start Timer
    8-12 oz. medium egg noodles
  • Make sour cream sauce: Once the beef is tender, in a bowl, whisk together the sour cream, 1/4 cup of the hot liquid from the beef, and cornstarch/flour to thicken. Whisk well. (The hot liquid helps to temper the sour cream so it doesn’t clump in the pot, so don’t skip this step).
    2 cups full-fat sour cream, 3 Tbsp. cornstarch or flour
    Side-by-side image of adding ingredients for sour cream sauce to a small bowl and mixing to combine.
  • Add sauce to beef: Add sour cream mixture to the beef and stir to combine. Cook for a few minutes to allow the sauce to thicken but do not allow it to come to a boil.
    Side-by-side of adding sour cream sauce to beef cooked beef then stirring to combine.
  • Add noodles: Add cooked egg noodles and stir it all to combine.
    Side-by-side image of adding cooked egg noodles to dutch oven then stirring and finishing off with fresh parsley.
  • Finish it up: Taste and adjust any seasonings as desired. Finish with parsley for a pop of color, and enjoy!
    Fresh parsley
    Side-by-side image of beef stroganoff finished in dutch oven then plated on white plate with fork.

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 32g | Protein: 32g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 132mg | Sodium: 653mg | Potassium: 718mg | Fiber: 2g | Sugar: 4g | Vitamin A: 456IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 3mg