Creamy, juicy, and wildly comforting — this Hearty Old-Fashioned Beef Stroganoff is everything you want in a weeknight meal. Tender strips of beef simmer in a rich, velvety sauce and are spooned over egg noodles for a bowl of pure satisfaction. Fun fact: classic stroganoff recipes trace back to 19th-century Russia, where butter, mushrooms, and sour cream were prized for adding luxurious texture to simple ingredients.
This recipe stands out because it’s simple, quick, and family-friendly — perfect for busy evenings when you still want a home-cooked meal that impresses. If you love hearty pasta dinners, you might also enjoy my take on a baked casserole that brings similar comfort with a crispy top: Cheesy Ground Beef Stroganoff Pasta Casserole. Read on for an easy, reliable version of Beef Stroganoff that will become a staple in your rotation.
What is Hearty Old-Fashioned Beef Stroganoff?
Ever wondered why some recipes sound like a warm hug on a plate? Hearty Old-Fashioned Beef Stroganoff is exactly that — a classic creamy beef dish with roots in European home cooking. Why “hearty” and “old-fashioned”? Maybe because it feeds a crowd and warms the soul, or maybe because it reminds grandma of Sunday dinners. Who knows — could it be that “the way to a man’s heart is through his stomach.”? Whether you call it nostalgia on a fork or pure comfort food, give this one a try and see why it has stuck around for generations. Go ahead — try it tonight!
Why You’ll Love This:
- Creamy comfort in every bite — The rich sour cream sauce clings to tender beef and noodles, creating a luscious mouthfeel that’s utterly satisfying.
- Cost-effective and family-friendly — Using simple pantry ingredients and a modest cut of beef makes this a budget-friendly weeknight winner.
- Flavor-packed toppings and mix-ins — A splash of Worcestershire and the savory punch of sautéed onion and garlic elevate the dish. A sprinkle of fresh parsley adds brightness.
Compared to some lighter beef-and-mushroom versions, this old-fashioned take is more robust and saucy — think of it as comfort-first, restaurant-second. Ready to make it? If you liked the casserole idea, you can explore another twist here: Cheesy Ground Beef Stroganoff Pasta Casserole.
How to Make:
Quick Overview
This recipe is straightforward: brown the beef, build a quick pan sauce with a little flour to thicken, then finish with sour cream for silkiness. The preparation is simple and the textures — tender beef, silky sauce, and soft egg noodles — make every bite delicious. Total time: about 25–30 minutes (10 minutes prep, 15–20 minutes cooking).
Ingredients
- 1 lb beef, cut into thin strips
- 2 tbsp olive oil
- 1 small onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream, room temperature recommended
- 2 tbsp flour
- Salt and pepper, to taste
- Egg noodles, cooked and drained (enough for 4 servings)
- Fresh parsley, chopped, for garnish
Directions
- Prepare the beef: Pat the beef strips dry with paper towels. Season lightly with salt and pepper.
- Heat the skillet: Place a large skillet over medium-high heat and add 2 tbsp olive oil. Let the oil shimmer but not smoke.
- Brown the beef: Add the beef strips in a single layer (work in batches if needed) and cook 2–3 minutes per side until nicely browned but not overcooked. Remove beef from skillet and set aside on a plate.
- Sauté aromatics: In the same skillet, reduce heat to medium. Add the chopped onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.
- Add flour: Sprinkle 2 tbsp flour over the onion and garlic, stirring continuously. Cook for 1 minute to remove the raw flour taste.
- Make the sauce: Gradually whisk in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Continue stirring until the sauce is smooth and starts to thicken, about 2–3 minutes.
- Return beef to pan: Add the browned beef back to the skillet and simmer gently for 5 minutes to meld flavors and finish cooking the beef.
- Finish with sour cream: Remove the skillet from heat and stir in 1/2 cup sour cream until the sauce is creamy and well combined. Taste and adjust seasoning with salt and pepper. Avoid boiling after adding sour cream to prevent curdling.
- Serve: Spoon the beef stroganoff over cooked and drained egg noodles. Garnish with chopped fresh parsley and serve immediately.
What to Serve With:
- A simple green salad with a tangy vinaigrette to cut through the richness.
- Roasted or steamed green beans or broccoli for a fresh, crunchy side.
- Crusty bread to mop up extra sauce.
- Pickles or a small side of sauerkraut if you want a bright, acidic contrast.
- For drinks, a medium-bodied red wine or a comforting iced tea pairs well.
Top Tips for Perfecting:
- Choose the right beef: Sirloin or ribeye trimmed and sliced thin works best for tenderness. Slice against the grain.
- Don’t overcrowd the pan: Browning is flavor — do the beef in batches if necessary.
- Room-temperature sour cream: Let sour cream come closer to room temperature to incorporate smoothly into the sauce and reduce risk of curdling.
- Flour vs. alternative: If you prefer gluten-free, substitute 2 tbsp cornstarch mixed with cold water (slurry) and add it at the same stage.
- Avoid boiling after adding sour cream: High heat can cause the sauce to split. Warm through gently off the heat.
- Make it saucier: Add more beef broth or a splash of heavy cream if you prefer extra sauce.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: You can freeze the beef (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently rewarm on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce. If microwaving, heat in short intervals and stir between to keep the sauce smooth. Avoid high heat to prevent sour cream separation.
FAQs
Can I use ground beef instead of strips?
Yes. Ground beef will change the texture but still tastes great. Brown the ground beef first and proceed with the recipe; you may want to reduce cooking time for step 7 since ground beef cooks faster.
Can I add mushrooms?
Absolutely. Sauté 1 cup sliced mushrooms with the onions for earthy flavor. Add them in step 4 and cook until they release their moisture.
Is there a dairy-free version?
Use a dairy-free sour cream substitute or full-fat coconut milk for creaminess. Be mindful that coconut will add a distinct flavor.
What’s the best noodle to use?
Egg noodles are classic and hold sauce well, but wide pasta like pappardelle or even rice will work in a pinch.
Can I make this in a slow cooker?
You can, but browning the beef first improves flavor. Cook on low for 4–6 hours with beef broth and aromatics, then stir in sour cream at the end. For slow-cooker inspiration, try this resource when planning a slow-cooked version: Slow Cooker Beef Stroganoff – The Cozy Cook.
Conclusion
This Hearty Old-Fashioned Beef Stroganoff is an uncomplicated, satisfying dinner that brings creamy comfort to any table. It’s quick to prepare, friendly on the wallet, and ideal for family nights or casual dinner parties. If you want a visual walk-through before you start, check out this helpful Beef Stroganoff Recipe (VIDEO) | The Kitchn for technique pointers. For a slow-cooker approach or another way to plan a lazy-day dinner, see this Slow Cooker Beef Stroganoff – The Cozy Cook. Give it a try, share it with loved ones, and enjoy the warm, homey flavors that make this recipe a keeper.
Hearty Old-Fashioned Beef Stroganoff
Equipment
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb beef, cut into thin strips Sirloin or ribeye recommended
- 2 tbsp olive oil
- 1 small onion, chopped about 1/2 cup
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream room temperature recommended
- 2 tbsp flour
- Salt and pepper to taste
- 4 servings egg noodles, cooked and drained enough for 4 servings
- fresh parsley, chopped for garnish
Instructions
- Pat the beef strips dry with paper towels. Season lightly with salt and pepper.
- Place a large skillet over medium-high heat and add olive oil. Let the oil shimmer but not smoke.
- Add the beef strips in a single layer and cook 2–3 minutes per side until nicely browned. Remove beef from skillet and set aside.
- In the same skillet, reduce heat to medium. Add the chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the onion and garlic, stirring continuously. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits. Stir until the sauce is smooth and starts to thicken, about 2–3 minutes.
- Add the browned beef back to the skillet and simmer gently for 5 minutes to meld flavors.
- Remove from heat and stir in sour cream until creamy. Adjust seasoning with salt and pepper.
- Spoon the beef stroganoff over cooked egg noodles. Garnish with chopped parsley and serve immediately.