Creamy Beef and Mushroom Stroganoff is a classic comfort food that combines tender beef, earthy mushrooms, and a rich, creamy sauce, making it an irresistible dish. This recipe is perfect for a cozy dinner with family or friends and can easily be prepared on a weeknight or a special occasion. The richness of the beef fillet steaks, paired with the smoky paprika and a touch of Dijon mustard, creates a depth of flavor that’s complemented by a velvety sour cream sauce. Served over egg fettuccine, this dish is filling and full of flavor—guaranteed to satisfy even the most discerning palates.

What makes this stroganoff stand out is the balance of ingredients that come together to create a smooth, luscious sauce. The wine, Worcestershire sauce, and beef broth contribute layers of savory richness, while the sour cream provides that creamy finish that’s synonymous with stroganoff. Whether you’re an experienced home cook or a beginner in the kitchen, this recipe is straightforward to prepare, and the results are simply divine. So, if you’re looking for a hearty, comforting meal, this Creamy Beef and Mushroom Stroganoff will not disappoint.

Why You’ll Love This Recipe

1. Rich, Creamy Sauce

The creamy sauce made with sour cream or reduced-fat cooking cream is the star of this dish. It’s smooth, velvety, and perfectly coats the beef and mushrooms.

2. Tender Beef

Using lean beef fillet steaks ensures the beef is tender and juicy, making every bite a delight. The cubes of beef soak up the sauce beautifully, adding to the overall flavor.

3. Easy to Make

Despite its rich flavor profile, this recipe is surprisingly easy to make. With just a few simple ingredients and straightforward steps, you’ll have a delicious dish in no time.

4. Perfectly Balanced Flavors

The combination of beef, mushrooms, Dijon mustard, and paprika creates a rich and well-balanced sauce that is both savory and comforting.

5. Versatile

This stroganoff can be served over a variety of pasta, from fettuccine to egg noodles, rice, or even mashed potatoes. You can customize the recipe to suit your preferences.

Ingredients

Egg fettuccine (dry weight)
Butter (divided)
Onion (chopped)
Garlic (crushed or minced)
Mushrooms (sliced)
Lean beef fillet steaks (seasoned with salt and pepper, cubed into 1 ½-inch pieces; options include sirloin, tenderloin, eye fillet, or scotch fillet)
Dijon mustard
Paprika (smoky or mild)
Dry white wine (or more for stronger flavor)
Beef broth or stock (or water mixed with vegetable stock powder)
Flour
Worcestershire sauce
Salt (to taste)
Pepper (to taste)
Light sour cream (at room temperature) or reduced-fat cooking cream
Fresh parsley (chopped, for garnish)

Variations

Add-Ins

Vegetables: Feel free to add vegetables like bell peppers or spinach for extra color and nutrients.
Different Meat: You can substitute beef with chicken breast or pork tenderloin for a lighter version of this dish.

Dairy-Free Version

For a dairy-free version, you can swap out the sour cream for a non-dairy alternative such as coconut cream or cashew cream, and use a plant-based cream.

Spicy Stroganoff

If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the sauce for an extra kick.

How to Make the Recipe

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.

Step 2: Prepare the Beef and Mushrooms

In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the cubed beef fillet steaks, seasoned with salt and pepper, and sear until browned on all sides. Remove the beef from the skillet and set aside.

Step 3: Cook the Onions and Garlic

In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped onion and cook for 3-4 minutes, until softened. Add the crushed garlic and cook for another minute until fragrant.

Step 4: Add the Mushrooms

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.

Step 5: Deglaze with Wine

Stir in the Dijon mustard and paprika, then add the dry white wine. Cook for 1-2 minutes, allowing the wine to reduce and the flavors to meld together.

Step 6: Make the Sauce

Add the beef broth (or water and vegetable stock powder), and bring the mixture to a simmer. Stir in the flour and Worcestershire sauce, and cook for another 2-3 minutes, allowing the sauce to thicken.

Step 7: Finish the Sauce

Once the sauce has thickened, stir in the sour cream (or reduced-fat cooking cream) and return the beef to the skillet. Simmer for another 5 minutes, ensuring the beef is heated through and the sauce is creamy.

Step 8: Serve

Serve the creamy beef and mushroom stroganoff over the cooked fettuccine, and garnish with freshly chopped parsley.

Tips for Making the Recipe

Searing the Beef: Don’t overcrowd the skillet when searing the beef, as this can prevent it from browning properly. If needed, sear the beef in batches.
Thickening the Sauce: If the sauce is too thin, allow it to simmer longer to reduce. If it’s too thick, add a bit more beef broth or water to achieve the desired consistency.
Sour Cream Temperature: Ensure the sour cream is at room temperature before adding it to the sauce to prevent it from curdling.

How to Serve

This creamy beef and mushroom stroganoff is best served over egg fettuccine, but you can also serve it over other types of pasta such as pappardelle or wide egg noodles. For a lower-carb alternative, serve it over mashed potatoes, rice, or zucchini noodles. Pair with a side of steamed vegetables or a fresh salad for a complete meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

Freezing

This dish can be frozen, but the creamy sauce may change texture slightly upon reheating. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the stroganoff on the stovetop over low heat, stirring occasionally. You may need to add a splash of beef broth or water to loosen the sauce if it has thickened too much in the fridge.

FAQs

1. Can I use chicken instead of beef?

Yes, chicken breast or thighs can be used in place of beef for a lighter version of stroganoff.

2. Can I make this recipe with other types of mushrooms?

Yes, cremini, shiitake, or portobello mushrooms are great alternatives to button mushrooms.

3. Is there a gluten-free option for this recipe?

Yes, you can use a gluten-free pasta and substitute the flour with a gluten-free flour blend or cornstarch to thicken the sauce.

4. Can I use half-and-half instead of sour cream?

Yes, half-and-half or heavy cream can be used instead of sour cream, though the flavor and texture will be slightly different.

5. Can I use a different type of pasta?

Yes, any type of pasta works well with this stroganoff, but fettuccine or egg noodles are traditional choices.

6. Can I add vegetables to this dish?

Absolutely! You can add spinach, bell peppers, or peas to the dish for added color and flavor.

7. What can I substitute for dry white wine?

If you prefer not to use wine, you can substitute it with more beef broth or a splash of apple cider vinegar to maintain some acidity.

8. Can I make this dish ahead of time?

Yes, this dish can be made ahead of time and stored in the fridge for up to 3 days. Simply reheat it on the stove before serving.

9. Can I use a different type of beef?

Yes, any tender cut of beef, like sirloin or tenderloin, works well. Just be sure to cut it into cubes to ensure even cooking.

10. How do I make this dish spicier?

Add some cayenne pepper or hot sauce to the sauce to give it a little heat.

Conclusion

Creamy Beef and Mushroom Stroganoff is the ultimate comfort food—rich, satisfying, and full of flavor. The combination of tender beef, earthy mushrooms, and a velvety sauce makes this dish an absolute winner. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe is sure to impress. With simple ingredients and easy steps, you can enjoy a delicious, homemade stroganoff that tastes just like it came from a five-star restaurant.