Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 slices Sliced sirloin or tenderloin; 1 cup Cremini mushrooms; 1 White onion, diced; 1 cup Beef broth; 1 cup Full-fat sour cream; 4 Wide egg noodles

Seared beef strips in sherry-mushroom sour cream over egg noodles.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Sliced sirloin or tenderloin6 slices
Cremini mushrooms1 cup
White onion, diced1
Beef broth1 cup
Full-fat sour cream1 cup
Wide egg noodles4

Instructions

1
Sear hard
Sear the sliced beef rapidly over extremely high heat to brown without overcooking; set aside.
2
Sauté aromatics
Sauté the mushrooms and onions until their moisture evaporates and they brown.
3
Deglaze with broth
Deglaze with broth and reduce slightly.
4
Crucial remove
Crucial: Remove the pan from the heat before stirring in the sour cream to prevent the dairy proteins from curdling.
5
Top & garnish
Toss the rich sauce with buttered egg noodles and top with the beef.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.
160°F / 71°C — Eggs and egg dishes, or cook until both the white and the yolk are firm.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

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