If you’re craving a rich and comforting dish, this Creamy Beef Stroganoff Recipe is exactly what you need. Tender strips of beef chuck roast melt into a luscious sour cream and mushroom sauce—perfect for cozy nights in.

The image shows a close-up view of a creamy sauce with browned meat strips and sliced mushrooms, all covered in a thick, light beige sauce with small specks of black pepper. Bright green chopped chives are sprinkled on top, adding color contrast. A wooden spoon with a smooth, natural wood texture is partially dipped into the sauce on the right side. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Beef Stroganoff Recipe
Top Tip
How to Serve Creamy Beef Stroganoff Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Beef Stroganoff Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this creamy, hearty stroganoff—every time I make it, the house fills with the most mouthwatering aroma, and it always brings everyone running to the table.

Comfort in a bowl: Tender beef and creamy sauce make this meal incredibly satisfying and warming.
Simple ingredients: Pantry staples and easy prep makes this perfect for weeknight dinners.
Flavor-packed: The tang of sour cream and depth from white wine balance perfectly with the beef.
Feeds a crowd: This recipe yields 8 servings, great for family dinners or meal prep.

Ingredients & Why They Work

When gathering ingredients for this recipe, I always pick good-quality beef chuck roast for its perfect tenderness after slow simmering. Using canned condensed beef broth adds a robust, savory base without extra fuss.

Flat lay of fresh raw beef chuck roast cut into thick strips, small mound of coarse salt crystals, pile of cracked black peppercorns, a chunk of golden butter, four fresh green onions sliced to show white parts, a small white bowl filled with all-purpose flour, a small white bowl with smooth sour cream, fresh white button mushrooms whole and sliced, a small white bowl with clear pale white wine, a small white bowl with bright yellow prepared mustard, fresh whole brown eggs with clean shells -- all ingredients arranged in perfect symmetry on simple white ceramic dishes and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef chuck roast: This cut holds up beautifully to slow cooking, becoming tender and flavorful.
Salt and ground black pepper: Simple seasoning that enhances the natural beef taste.
Butter: Adds richness and helps brown the beef evenly.
Green onions (white parts only): Bring subtle sweetness and mild onion flavor without overpowering the sauce.
All-purpose flour: Thickens the sauce to a perfect creamy consistency.
Condensed beef broth (canned): Packs intense meaty flavor without needing to make broth from scratch.
Prepared mustard: Lends a slight tanginess that cuts through the creaminess.
Sliced mushrooms (canned, drained): Add earthy depth and classic stroganoff texture.
Sour cream: Gives the sauce that iconic creamy, tangy finish.
White wine: Brightens flavors and adds subtle acidity to balance richness.
Salt and ground black pepper to taste: Final seasoning adjusts the balance just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Creamy Beef Stroganoff Recipe is how adaptable it is. Whether you want to tweak it to suit your dietary preferences or just experiment with fresh ingredients, the basics are so solid, it’ll turn out delicious every time.

Fresh Mushrooms Variation: I love swapping canned mushrooms for fresh sautéed ones when they're in season. It adds a lovely earthy depth and delightful texture that really elevates the sauce.
Tender Cuts Shortcut: For a quicker version, I sometimes use sirloin strips instead of chuck roast. Just remember to reduce the simmering time to about 20 minutes since these cuts cook faster and stay tender.
Family-Friendly Option: If you prefer to skip the alcohol, replacing the white wine with extra beef broth works perfectly. It still gives you that lovely richness without the wine’s bite, making it great for kids or anyone avoiding alcohol.

Step-by-Step: How I Make Creamy Beef Stroganoff Recipe

A white pan holds two main groups of food: on the left side, many small pieces of cooked brown beef with a slightly rough texture, and on the right side, a small pile of sliced light green and white scallions. The pan rests on a surface with a white marbled texture, showing some light cooking marks inside the pan. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Beef Strips

Start by trimming the chuck roast, removing any fat or gristle. Then cut the beef into strips about ½ inch thick and 2 inches long. This size helps them cook evenly and become wonderfully tender. Sprinkle ½ teaspoon salt and ½ teaspoon black pepper all over the strips for that foundational seasoning. It’s a simple step that really lets the beef shine through later.

Step 2: Brown the Beef in Butter

Melt 4 ounces of butter in a large skillet over medium heat — the richness of real butter adds a cozy flavor you can’t beat. Add the beef strips in a single layer, but don’t overcrowd the pan; you want them to brown quickly and develop a nice crust. This usually takes just a few minutes. You'll know they're ready when they have a deep golden color on all sides. Browning seals in the juices and gives the final dish that signature savory depth.

Step 3: Cook the Green Onions

Push the beef over to one side of the skillet and add the white parts of 4 sliced green onions to the empty side. Stir them around as they soften, about 3 to 5 minutes. The onions add a subtle sweetness and fresh aroma that balance the richness of the beef. Once softened, nudge the onions over so they join the beef — this way, their flavors meld beautifully as the sauce comes together.

Step 4: Build the Sauce Base

On the empty side of your skillet, sprinkle in 4 tablespoons of all-purpose flour and stir it into the pan juices to form a roux. This is the secret to thickening the sauce without lumps. Slowly pour in one 10.5 ounce can of condensed beef broth, stirring constantly to keep things smooth. Bring the mixture to a gentle boil—this helps the sauce thicken up and develop deep flavor. Then reduce the heat to low.

Step 5: Simmer the Beef Until Tender

Stir in 1 teaspoon of prepared mustard, cover the skillet, and let it simmer gently for about 1 hour. This slow simmer is key to getting those beef chuck strips melt-in-your-mouth tender. The mustard adds a subtle tang that brightens the sauce, while the low and slow heat lets the flavors marry beautifully.

Step 6: Add Mushrooms, Sour Cream, and Wine

About 5 minutes before serving, stir in your drained sliced mushrooms, ⅓ cup sour cream, and ⅓ cup white wine. Heat gently until everything is warmed through but avoid boiling — this keeps the sour cream from curdling and ensures your sauce stays perfectly creamy. Taste and adjust seasoning with salt and pepper as needed for just the right balance.

Step 7: Serve It Up Hot

Dish your creamy beef stroganoff over a bed of hot cooked noodles. The silky sauce clings beautifully to the noodles, making every forkful comforting and hearty. It’s a classic for a reason — this dish satisfies on all levels, from its tender beef strips to its rich, mushroomy, and tangy sauce that warms you right up.

Top Tip

Getting the perfect creamy texture and tender beef in this Classic Creamy Beef Stroganoff Recipe is easier than you think when you follow these simple tips from my kitchen adventures.

Patience is key: I learned that letting the chuck roast simmer gently for a full hour yields melt-in-your-mouth tender beef, so don’t rush this step!
Layer flavors gradually: Browning the beef properly before adding the onions and sauce builds a rich, deep flavor that’s worth every extra minute on the stove.
Don’t boil after sour cream addition: Stir the sour cream, mushrooms, and white wine in at the end and just heat through, avoiding a boil, to keep the sauce silky without curdling.
Use wine wisely: I always use a dry white wine like Sauvignon Blanc for its bright acidity that balances the creamy sauce — but if you prefer, extra beef broth works just as well.

How to Serve Creamy Beef Stroganoff Recipe

The dish shows a white shallow bowl filled with a base layer of yellow egg noodles with a soft texture, curled and overlapping at the bottom. On top, there is a thick layer of beef strips coated in a light brown creamy sauce, evenly spread over the noodles. Bright green sliced scallions are sprinkled on top, adding color contrast and freshness. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a lovely finishing touch, sprinkle freshly chopped flat-leaf parsley or dill over the stroganoff before serving to add a pop of color and fresh herbal brightness. A light dusting of smoked paprika can also add a subtle warmth and visual appeal.

Side Dishes

This rich and hearty dish pairs beautifully with buttery egg noodles or wide pasta ribbons to soak up the luscious sauce. For some extra texture and balance, try a crisp green salad with a tangy vinaigrette or roasted seasonal vegetables such as asparagus, green beans, or carrots.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Beef Stroganoff in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a convenient option for delicious next-day meals.

Freezing

To freeze, cool the stroganoff completely. Place it in a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. For best quality, thaw overnight in the fridge before reheating.

Reheating

Reheat gently over low heat on the stovetop, stirring occasionally to prevent sticking. If the sauce seems too thick, add a splash of beef broth or water to loosen it up. Avoid high heat to keep the sour cream from curdling—just warm until heated through.

Frequently Asked Questions:

Can I use a different cut of beef in this recipe?

Yes! While chuck roast is recommended for its flavor and tenderness after slow simmering, you can also use sirloin or tenderloin strips. Just reduce the simmering time to about 20 minutes to prevent overcooking.

What can I substitute for white wine if I don’t want to use alcohol?

A dry white wine like Sauvignon Blanc adds great flavor, but if you prefer to avoid alcohol, simply replace it with extra beef broth. This keeps the dish family-friendly while maintaining rich savory notes.

How do I prevent the sour cream from curdling?

After adding the sour cream, stir it in gently and heat the stroganoff on low just until warmed through. Avoid letting it come to a boil, as that can cause curdling and alter the texture.

Can I use fresh mushrooms instead of canned?

Absolutely! Fresh sauteed mushrooms are a wonderful alternative and add a nice earthy flavor. Just cook them until tender before stirring them in during the last five minutes of cooking.

Final Thoughts

This Creamy Beef Stroganoff Recipe holds a special place in my heart as the ultimate comfort food—rich, flavorful, and satisfying in every bite. With tender beef and that luscious mushroom sauce, it’s a dish you’ll want to make again and again, whether for family dinners or cozy nights in. Remember, a little patience and care go a long way in creating this timeless classic. Enjoy every creamy, savory mouthful!