Creamy Beef Stroganoff for Two

If you ask me, beef stroganoff is one of those dishes that feels fancy but really isn’t.

This cozy dinner for two brings together tender strips of beef in a rich, creamy sauce that coats every bite. The mushrooms add an earthy flavor, while a touch of Dijon and a splash of white wine give it some depth.

It’s all served over egg noodles that soak up that silky sauce. A sprinkle of fresh parsley and a dollop of sour cream pull the whole thing together.

It’s a restaurant-quality meal that comes together in about 30 minutes, perfect for a date night at home.

What Kind of Beef Should I Use?

For beef stroganoff, you’ll want to use a cut that can handle some cooking time and will come out tender. Stew meat is perfect for this recipe since it’s already cut into bite-sized pieces and becomes really tender as it cooks in the sauce. If you can’t find pre-cut stew meat, you can buy a chuck roast and cut it into 1-inch cubes yourself – it’s usually a bit cheaper that way. Some people like to use sirloin for a leaner option, but I find that the slightly fattier stew meat gives you more flavor and stays juicier. Just make sure whatever cut you choose, you’re cutting against the grain if you’re doing it yourself, as this helps keep the meat tender.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Stew meat: You can use sirloin steak, flank steak, or even ground beef instead. If using steak, slice it thin against the grain. Ground beef will change the texture but still tastes great – just brown it and drain any excess fat.
• Sour cream: Greek yogurt works as a substitute, but add it at the very end and don’t let it boil or it might separate. You can also use plain yogurt mixed with a splash of lemon juice.
• Cream of mushroom soup: If you don’t have canned soup, mix 1/2 cup of heavy cream with 1/4 cup of sautéed mushrooms. You can also skip it and just add extra sour cream for a lighter version.
• Dijon mustard: Regular yellow mustard works fine – just use a bit less since it’s milder. Whole grain mustard is another good option.
• Egg noodles: Serve over rice, mashed potatoes, or regular pasta if you don’t have egg noodles on hand. The sauce works well with pretty much any starch.
• Cornstarch: You can use flour instead – just mix 3 tablespoons with the water to get the same thickening effect.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef stroganoff is adding the sour cream while the pan is still on high heat, which causes it to curdle and separate – always remove the pan from heat or turn it to low before stirring in the sour cream for a smooth, creamy sauce.

Another common error is not browning the stew meat properly, so make sure your pan is hot and avoid overcrowding the meat, working in batches if needed to get a nice sear that adds flavor to the whole dish.

When it comes to thickening the sauce with cornstarch, mix it thoroughly with cold water before adding it to the pan to prevent lumps, and let the sauce simmer for a minute or two after adding the slurry so it reaches the right consistency.

Finally, don’t skip tasting and adjusting the seasoning at the end – a little extra salt, pepper, or even a splash more Worcestershire sauce can make all the difference in bringing the flavors together.

What to Serve With Beef Stroganoff?

Beef stroganoff is traditionally served over egg noodles, which are perfect for soaking up all that creamy, savory sauce. If you’re not in the mood for noodles, try serving it over mashed potatoes, white rice, or even cauliflower rice for a lighter option. A simple side of steamed green beans, roasted broccoli, or a crisp cucumber salad helps balance out the richness of the dish. For extra comfort, add some buttered dinner rolls or garlic bread on the side for dipping into any leftover sauce on your plate.

Storage Instructions

Store: Keep your leftover beef stroganoff in an airtight container in the fridge for up to 3 days. I like to store the sauce and noodles separately if possible, since the noodles can soak up a lot of the sauce and get mushy. Just reheat and toss them together when you’re ready to eat.

Freeze: The stroganoff sauce freezes pretty well for up to 2 months, but I’d skip freezing the noodles since they don’t hold up as nicely. Just freeze the beef and sauce in a freezer-safe container, then make fresh noodles when you’re ready to serve it again.

Reheat: Warm the stroganoff gently on the stovetop over medium-low heat, stirring often so the sour cream doesn’t separate. You can also use the microwave on 50% power, stopping to stir every minute or so. Add a splash of beef broth if it seems too thick after reheating.

Preparation Time	15-20 minutes
Cooking Time	180-240 minutes
Total Time	195-260 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 85-100 g
• Fat: 105-120 g
• Carbohydrates: 80-110 g

Ingredients

For the beef and aromatics:

• 1 lb beef stew meat (cut into 1-inch cubes)
• 1 to 2 tbsp vegetable oil (or any neutral oil)
• 1/4 tsp black pepper
• 1 small onion, thinly sliced
• 2 garlic cloves, minced (freshly minced for best flavor)
• 1/2 tsp salt

For the cooking liquid and sauce:

• 5 oz canned cream of mushroom soup
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard (adds depth and tanginess)
• 3/4 cup sour cream (room temperature to prevent curdling)
• 2 tbsp cornstarch (mixed with water to avoid lumps)
• 1 1/2 cups beef broth, divided (I use Swanson beef broth)
• 2 tbsp water

For serving:

• Cooked egg noodles

Step 1: Prepare Mise en Place and Season the Beef

• 1 lb beef stew meat
• 1/2 tsp salt
• 1/4 tsp black pepper

Measure out all ingredients and arrange them near your cooking station for efficient workflow.

Pat the beef cubes dry with paper towels—this is crucial for achieving a good brown crust rather than steaming the meat.

Season the beef generously with salt and pepper, tossing to coat evenly.

Set aside while you prepare the other components.

Step 2: Brown the Beef and Build Flavor

• 1 to 2 tbsp vegetable oil
• seasoned beef from Step 1

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the seasoned beef until deeply browned on all sides, about 6-8 minutes total.

This browning develops rich, savory flavors through the Maillard reaction.

Transfer the browned beef to your slow cooker, leaving the fond (browned bits) in the pan—these are liquid gold for flavor.

Step 3: Sauté Aromatics and Deglaze

• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup beef broth

In the same skillet with the beef drippings, add the sliced onion and cook for about 8 minutes until softened and lightly golden.

Add the freshly minced garlic and cook for just 30 seconds until fragrant—garlic burns quickly, so don’t leave it longer.

Pour in 1/2 cup of the beef broth and scrape the bottom of the pan vigorously with a wooden spoon to dissolve all the flavorful browned bits.

Pour this entire mixture into the slow cooker with the beef.

Step 4: Build the Braising Liquid

• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

To the slow cooker, add the remaining 1 cup of beef broth, Worcestershire sauce, and Dijon mustard.

Stir well to combine and distribute the seasonings evenly throughout.

Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is very tender and easily breaks apart with a spoon.

I like to use fresh garlic here rather than jarred because it creates a cleaner, more vibrant flavor that won’t become bitter during the long cooking.

Step 5: Finish with Cream and Thicken

• 3/4 cup sour cream
• 5 oz canned cream of mushroom soup
• 2 tbsp cornstarch
• 2 tbsp water

When the beef is tender, stir in the room-temperature sour cream and cream of mushroom soup until fully combined.

The room temperature sour cream prevents curdling when added to the hot liquid.

In a small bowl, whisk the cornstarch with water to create a smooth slurry with no lumps.

Stir this mixture into the stroganoff, cover, and cook on high for 30 minutes until the sauce thickens and coats the back of a spoon.

For a silkier sauce, I strain out any lumps that might form, though whisking the cornstarch slurry well usually prevents this entirely.

Step 6: Plate and Serve

• stroganoff from Step 5
• Cooked egg noodles

Divide the cooked egg noodles between two bowls or plates.

Ladle the creamy beef stroganoff over the noodles, ensuring each serving gets plenty of the rich sauce and tender meat.

Taste and adjust seasoning with a pinch of salt or pepper if needed.