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Creamy Beef Stroganoff Recipe With Fresh Herbs

Creamy Beef Stroganoff

This Creamy Beef Stroganoff is a classic comfort food that combines tender slices of beef and earthy mushrooms in a rich, tangy sauce. Ready in about 30 minutes, it’s perfect for a quick weeknight dinner that doesn’t skimp on flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound flank steak or hanger steak sliced across the grain, 1 inch thick
  • 5 ounces baby bella mushrooms stems discarded
  • 3 tablespoons olive oil divided
  • 1/4 cup all-purpose flour
  • 1/3 cup dry red wine
  • 1 tablespoon unsalted butter
  • 1 onion thinly sliced
  • 1 garlic clove minced
  • 1 1/2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 1 teaspoon fresh thyme leaves chopped
  • 1 tablespoon fresh parsley chopped
  • Salt and freshly ground black pepper to taste
  • Buttered fettuccine or egg noodles for serving

Equipment

  • Large skillet
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 3 minutes until they begin to soften. Season with salt and pepper, stir, and transfer the mushrooms to a bowl.
  2. Season the steak generously with salt and pepper, then toss with the all-purpose flour until evenly coated.
  3. Increase the heat to medium-high and add the remaining 2 tablespoons of olive oil to the skillet. Sear the steak on all sides until a rich, golden crust forms, about 10 minutes. Transfer the browned meat to the bowl with the mushrooms.
  4. Pour the dry red wine into the skillet and let it reduce by half for about 2 minutes, scraping up any browned bits from the bottom. Pour this flavorful reduction into the bowl with the meat and mushrooms.
  5. Reduce the heat to medium and add the unsalted butter to the skillet. Sauté the thinly sliced onion and minced garlic for 3-4 minutes until soft and fragrant.
  6. Return the meat and mushrooms to the skillet. Stir in the chicken stock and Worcestershire sauce and let the mixture simmer for about 10 minutes until the sauce thickens slightly.
  7. If the sauce is not thick enough for your liking, you can create a slurry with cornstarch and water, and add it to the simmering sauce until you achieve your desired consistency.
  8. Turn off the heat and stir in the sour cream, fresh thyme, and fresh parsley. The residual heat will warm the sour cream without curdling it.
  9. Serve the creamy beef stroganoff over buttered fettuccine or egg noodles. Enjoy this comforting dish while it's hot!

Notes

This recipe is perfect for a comforting dinner that feels both elegant and easy. The seared steak, mushrooms, and red wine reduction create a fond base for a rich sauce that is balanced by the tang of sour cream. You can swap flank steak for other cuts like ribeye or sirloin if desired, and even adapt the herbs to suit your taste. Leftovers can be reheated gently to avoid curdling the sour cream, and the dish pairs beautifully with a simple green salad or crusty garlic bread.