Beef Stroganoff
Prep time
Cook time
Total time
Make simple and delicious beef stroganoff from scratch!
Recipe type: Main Dish
Serves: 6-8
  • ~1 pound sirloin steak
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 teaspoon dry mustard (you could sub out for dijon mustard, probably 2 or 3 teaspoons)
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons cornstarch whisked with a bit of cold water
  • salt (preferably kosher)
  • ground pepper
  • paprika
  1. Slice steak into think strips about 2-3 inches long. Be sure to cut against the grain!
  2. Heat butter and olive oil in a large, deep skillet over medium-high heat. When the pan is hot, add the sliced steak and cook 1 minute, sprinkling evenly with salt and pepper while the first side cooks. Flip the pieces and cook for 1 minute more then remove the steak from the pan to a plate and set aside. It’s okay if some of the meat is still reddish-pink.
  3. Reduce heat to medium then add the onions and mushrooms to the pan and cook in the butter and juices for 5-10 minutes, until mushrooms are cooked through. Sprinkle the mixture evenly with some salt and pepper while it cooks.
  4. Add the beef broth to the pan along with the dry mustard, nutmeg and cornstarch slurry. Bring to a simmer, stirring well. Once sauce has thickened up, add the steak back to the pan. Stir in the sour cream and heat all the way through (do not bring to a boil). Add more salt and pepper to taste, if needed.
  5. Serve over cooked egg noodles and sprinkle with paprika. I have never done it, but I think some people also like stroganoff served over rice. This recipe makes a lot of sauce so you will have plenty and won’t have to skimp on the sauce when serving it up!
Recipe by This Week for Dinner at