Creamy Beef and Mushroom Stroganoff is ready and on the table in less than 20 minutes!
Comfort food at its finest! Steak in a creamy white wine sauce, served over pasta OR noodles. Your family will go crazy thinking there’s a hidden chef in your kitchen with this Creamy Beef and Mushroom Stroganoff!
No canned soups or ready made packets of anything, and no coating the beef with any flour. Just a beautiful, silky cream sauce with a hint of wine aromas gently simmering away on the stove. Rivals any restaurant! I first shared this recipe three years ago (CD is getting OLD), and readers LOVED it so much back then that I thought I’d fix up the old phots and republish it back with some tips so all of my new readers can make it for dinner!
The Best Cut Of Meat For Beef And Mushroom Stroganoff
I prefer the following beef cuts in this recipe. They stay tender during the cooking process without drying out and causing overly chewy pieces of meat in your sauce.
- Eye fillet
- Scotch fillet
- Flank steak
Because there is nothing worse than chewy dried out meat!
What Is Stroganoff Sauce Made Of?
This version is lightened up with a light or reduced fat sour cream and extra broth (or stock) for MORE SAUCE! There are so many different variations of Beef Stroganoff: some with or without sour cream, and some using brandy instead of wine. During testing, my family, friends and everyone who tried it absolutely loved this version the most. I also include Dijon mustard in this one. There’s something about Dijon together with wine in a creamy sauce that warms my soul. Plus paprika and a good hint of garlic, this sauce is pretty much perfection.
What Is Beef Stroganoff Served With?
- Egg noodles (the most popular side)
- Pasta (any type: egg fettuccine or angel hair are the most preferred)
- Plain rice
- Spaghetti squash (a low calorie option)
- Zoodles (zucchini noodles)
*ORIGINALLY PUBLISHED MAY 12, 2015*
How To Make Creamy Beef and Mushroom Stroganoff!
Creamy Beef and Mushroom Stroganoff
Weight Watchers: 13pp per serve
- 500 g | 1lbs egg Fettuccine (dry weight)
- 4 tablespoons butter, divided
- 1 onion, chopped
- 4 cloves garlic, crushed or minced
- 1 pound (500 grams) sliced mushrooms
- 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
- 2 teaspoons dijon mustard
- 1 teaspoon paprika, (smoky or mild)
- 1/3 cup dry white wine, (or more if you like it stronger)
- 2 cups beef broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
- 2 tablespoons flour
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup light sour cream at room temperature, (or reduced fat cooking cream)
- Freshly chopped parsley to garnish
- Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
- Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
- Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
- While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
- Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
- Add the pasta or noodles into the pan and garnish with parsley.
More Creamy Mushroom Sauce Recipes!
- One-Pot Creamy Mushroom Chicken Pasta (Lightened Up)
- Creamy Parmesan Herb Chicken Mushroom (NO CREAM OPTION)
- Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
So I made this last Tuesday and it was another “lick the pan clean” “lick the plate clean” s-o good!!! My husband wanted it for dinner tonight too. I must say that everything I have cooked of ur recipes have been amazing!!! I’m all for ur recipes and putting in the work n time cause they don’t disappoint and the results exceed my expectations. U have made this so-so cook turn into a great cook! N for that I, thank you!
This is the second time this week that I’ve made this recipe xx it was a real hit with my family x my eldest daughter doesn’t eat meat so I made her chicken separate and put sauce over !! Will make again over and over x used creme fraiche instead of sour cream
Made it with ground sirloin and spicy Hungarian paprika. Loved it!
nice recipe but weights dont seem to change if selecting different portion size.. apparent for all sizes from 1 to 6 I need 700 grammes of beef. also a little annoying having some measures first in imperial then others in metric first.
Figured it out – very tasy!
Kerry Santoro says
Really good as is and really easy – used a Pinot Grigio and put in a splash extra – yummy!
My partner loves food in general but this was his all time favourite. Thanks for the recipe!
Hi, I have a lot of fresh spinach to use up if I throw it in here do you think it would be good and if so when would I put it in? Thank you!
Jeannie Gregory says
Sure thing – wash, cut out the ribs, shred the leaves into fine strips and throw them in five minutes before finished. Great flavour, extra fibre, vitamin C and iron.
Excellent recipe! I used cream & half & half instead of the sour cream. Also used stew meat that I marinated for a couple hours before sautéing. It came out delicious!
Emily Bowman says
Loved it! I made it with ground turkey and it was so good! I like the milkiness of the sauce, extra-thick ones are tasty, but that richness makes you feel so blah later.
I made it last night and it was a hit. We can’t wait for leftovers for tonight. Perfect. I used sirloin sliced thin and baby Bella mushrooms. Thank you!
Debra Bour says
Absolutely divine! We will only use this recipe now. Husband loves it.
This was SO delicious and a great way to use up leftover steak!! I scaled down to about 3.5 of all ingredients (except pasta (egg noodles), which I used about half). So, soo good. Thank you!!
Patrick Mackenzie says
Wow! Made for a great home cooked family meal which impressed all 6 of us down here in Perth, Western Australia! So glad I found you – thankyou and keep sharing the great and easy to follow recipes, Cheers, Pat
Dena Stellfox says
Gonna try this one tonight. Minus the wine for personal reasons. I’ll let you know how it turns out
Turned out great! Need to make it with more sauce next time.
I tried the beef stroganoff tonight and followed the recipe and your method to the t and it was outstanding, so glad I didn’t deviate off your recipe so we can enjoy it again and again thank you very much Karina
I had an unexplained craving for beef stroganoff this weekend, and found your recipe! It turned out PERFECT and the flavour is exactly right. Thank you so much, I will be making again for sure!
Stacy D says
Husband says this will be a new regular meal. So yummy! Thanks
Ramona LaMont says
Great recipe—I use my sliced-up leftover grilled (T-Bone) steak added at the end just to heat up for a few minutes and serve over those egg noodles–this way that meat is always sooooo tender!
Steve Stovall says
Made this tonight and used ground turkey instead of the beef. Wife insisted I keep this recipe! Thanks!
We loved this recipe. We only used half the pasta recommended (and twice the wine ;)) and it was amazing!!! PS absolutely love your site!!
Kathy Ryan says
Hubs loved it on egg noodles, and I loved it on spaghetti squash! Such a sophisticated-tasting blend of flavors. Will make again!
Heidi Teegarden says
My favorite recipe web site. Often I use cookbooks because I think if someone is going to pay for a book to be published the recipe are tested and must be good. Karina all your stuff I have made is very tasty. I get tons of compliments. I actually chose to make this recipe instead of going out for dinner. My husband said is was amazing ,his favorite. I am excited about cooking again now that I have discovered Cafe Delites!!
does it need to be a dry white wine, or will just about any white wine work?
Made this tonight! Loved the flavor and super simple recipe to follow. Already keep most of these ingredients on hand, so it will be easy to remake anytime!
We loved this dish and it was easy to make!
Stephanie Magoon says
We made this last night with egg noodles and it was delicious; the directions were so easy to follow and tonight we are having the remaining sauce/beef over biscuits.
love your recipes on this site.
When do you add the sour cream? I don’t see that under your instructions.
You will add in the sour cream at the end in step 6. Hope that helps! XO
I used 3 teaspoons of red wine vinegar because I didn’t have any white wine. It was a little runny at the end after I had added the sour cream so I added some cornstarch and it thick and right up. Very tasty and we’ll make again!
Nothing is awesome if you have searched for the recipe and can’t find it. I can find pictures. But no recipe. Very disappointing
Hi! I’m so sorry about this. It seems to be a technical issue on mobile only and we are working on it right now. The recipes are on desktop if you need them urgently! Hopefully we will have all recipes up again soon! Thank you for your patience! Karina X
Absolutely loved the sauce. Delicious and complex. This is my new favorite beef stragonoff recipe and I have tried several! My only problem was the beef turned out tough and chewy. I am a beginning cook but it seems the beef could be braised in the sauce for 30-40 minutes which would make it very tender? Am I missing something? I might try this next go around and hold off on the mushrooms until near the end.
I think you did everything right. I do like to use a meat thermometer to help with the cooking of meat. Once it reaches temperature I will take the meat off the heat or cook it according to the recipe. Hope that helps!
Some of the recommended cuts can be pretty chewy–the eye of round being one of the toughest on the cow. Sirloins and flank steak are my personal faves for flavor, but I would slice them thin instead of cutting into cubes and cook very lightly, as the recipe states–beef cooked to medium or medium rare is always less chewy than well done. You can also use tenderized cube steaks to get a less tough product. I used a couple of NY strips which I purchased on fantastic sale, sliced thin, similar as for a stir fry–and they were so tender that I could have cubed them. I cooked to medium rare, and they progressed a tad past medium, probably medium well, when added back to the sauce for reheating. The stroganoff was spectacularly good, and I followed the recipe precisely–a rare thing for me. Someone else complained about the sauce being too runny–sour cream can thin or curdle if over heated, so it needs to be added at the very end, again as the recipe states. Another reason for a thin sauce could be that the pasta wasn’t sufficiently drained. The recipe calls for 2 1/3 c of liquid to 2 T of flour which will produce a fairly light sauce, and one that I found perfect, but that could be altered to 3 T of flour for a slightly thicker sauce.
So GOOD! I made this with flank steak so I sliced it across the grain and cooked it just rare. It cooked a little more in the sauce but it was still tender and medium well at that point. The sauce was perfect! Thanks!
Made this tonight and it’s absolutely gorgeous.
Gina Kramer says
Hi Karina, I tried your recipe this evening and it’s really good. Other Stroganoff recipes often turn out a bit too sour but yours is just scrumptious! I’ll definitely make it again. Thank you. 🙂
Tymeron Smith says
That is great to hear! Thanks so much for sharing! That makes my day!
I used red wine instead of white just because I love the flavor. The mustard was a little bit intense for me, but overall I’d say this is an excellent recipe!
Wonderful!! Probably the best we have ever tasted. I added extra mushrooms because we love them and used a little more wine.
Sue Parkinson says
Made this for tea tonight – minus the white wine. It turned out really nice.
Is the wine necessary for the recipe? Is there a substitute I can use?
Hi Katie! No the wine isn’t necessary 🙂 . You can substitute the wine for stock to keep the flavour!
I just archived tis recipe. Thanks for sharing ! ! ^.^/
Aw that’s awesome! Thank you. I hope you try it! 🙂
Diane Weiss says
I love creamy pasta so much. Actually, i just had it yesterday. I always remind myself to order a new dish whenever i come to that favorite restaurant, but finally it just return to that creamy pasta. I think i’m addicted to it.