Beef Stroganoff with Creamy Mushrooms
There’s nothing quite like a bowl of Beef Stroganoff with Creamy Mushroom Sauce when you fancy a proper comfort-food dinner. Tender chunks of beef, soft mushrooms and onions, and a rich, velvety gravy come together in a dish that tastes like it’s been made with plenty of care.
And when you spoon that creamy beef and mushroom sauce over a generous serving of buttery egg noodles, you’ve got the kind of homemade meal that makes everyone look forward to dinner.
This homemade beef Stroganoff recipe uses stewing beef rather than quick-cooking steak strips. That means the beef gets time to simmer gently in a savoury mixture of beef stock, cream of mushroom soup, garlic, Worcestershire sauce and paprika until beautifully tender.
The finishing touch is soured cream, stirred in right at the end to create the signature Stroganoff flavour. It adds a gentle tang that balances the richness of the beef and mushrooms without making the sauce heavy.
What I particularly love about this version is how straightforward the method is. You sear the beef, soften the vegetables, build the sauce and let everything cook slowly until tender. Meanwhile, you can prepare the egg noodles just before serving.
It’s a wonderful choice for Sunday supper, family dinners, chilly evenings or whenever you’re craving something warm and satisfying.
And here’s the question that always divides the dinner table: would you serve your beef Stroganoff over buttery egg noodles or creamy mashed potatoes? Both are absolutely delicious.
Beef Stroganoff Recipe Overview
- Recipe: Beef Stroganoff with Creamy Mushroom Sauce
- Recipe Type: Main Course / Comfort Food
- Cooking Method: Stovetop / Gentle Simmering
- Preparation Time: 15 minutes
- Cooking Time: 1 hour 45 minutes–2 hours, as supplied
- Servings: 6
- Beef: 2 lb stewing beef
- Mushrooms: 8 oz fresh mushrooms
- Sauce: Beef stock, cream of mushroom soup and soured cream
- Main Simmer: Approximately 1½–2 hours, until fork-tender
- Serving Base: 12 oz wide egg noodles
- Optional Thickener: 2 tablespoons plain flour
- Optional Garnish: Fresh parsley
Timing note: The original recipe states a cooking time of 1 hour 45 minutes–2 hours, while the covered beef simmer itself ranges from 1½–2 hours. With browning, sautéing and noodle preparation, the full process may take longer, particularly if the beef needs the full two-hour simmer.
Why You’ll Love This Creamy Beef Stroganoff
- Fork-tender beef: Gentle simmering helps stewing beef become soft and satisfying.
- Rich mushroom gravy: Fresh mushrooms and cream of mushroom soup provide plenty of savoury flavour.
- Classic Stroganoff finish: Soured cream creates a silky sauce with a gentle tang.
- Deep beef flavour: Browning the meat first adds richness to the finished dish.
- Hearty noodles: Wide buttered egg noodles catch the creamy sauce beautifully.
- Made with familiar ingredients: Easy-to-find ingredients and a straightforward stovetop method.
- Perfect for family dinners: The recipe makes six portions.
- Excellent comfort food: A warm, filling meal that’s particularly lovely on cooler evenings.
Beef Stroganoff with Creamy Mushroom Sauce Ingredients
This recipe uses a generous combination of beef, mushrooms, stock, seasonings and soured cream.
For the Beef Stroganoff
- 2 lb beef stew meat (approximately 907 g stewing beef), cut into bite-sized chunks
- 8 oz fresh mushrooms (approximately 227 g), sliced
- 1 medium yellow onion, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup (approximately 298 g)
- 1 cup beef broth (approximately 240 ml beef stock)
- ½ cup sour cream (soured cream)
- 2 tablespoons butter, divided
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour (plain flour), optional for thickening
For Serving
- 12 oz wide egg noodles (approximately 340 g)
- 1 tablespoon butter
- Fresh chopped parsley, optional
Ingredient note: The recipe contains three tablespoons of butter in total: two tablespoons for the beef and mushroom sauce, plus one tablespoon for the noodles.
Optional gravy adjustment: The supplied method suggests adding a splash of extra beef stock if the sauce becomes too thick, but doesn’t specify an additional quantity.
Ingredient Notes and Why They Matter
Stewing Beef
The recipe calls for 2 lb stewing beef, cut into bite-sized pieces.
Stewing beef generally comes from cuts that benefit from slow, moist cooking. The gentle simmer helps connective tissue soften, creating the fork-tender texture you want in a comforting Stroganoff.
Chuck steak or chuck roast is another good option, as the original recipe suggests.
Fresh Mushrooms
Eight ounces of sliced fresh mushrooms give the sauce an earthy, savoury flavour.
Closed-cup mushrooms or chestnut mushrooms both work well.
Allowing them to brown slightly during sautéing adds even more depth.
Yellow Onion
One medium yellow onion adds sweetness and savoury character.
Thinly slicing the onion allows it to soften and blend into the mushroom gravy.
Cream of Mushroom Soup
One 10.5 oz can of cream of mushroom soup forms part of the creamy sauce base.
It adds body and mushroom flavour while keeping the recipe straightforward.
This is condensed cream of mushroom soup rather than a thin, ready-to-eat mushroom broth.
Beef Stock
One cup of beef stock provides liquid for simmering the beef.
It also helps loosen the condensed mushroom soup into a rich gravy.
Because both the stock and condensed soup may contain salt, taste before adding additional seasoning.
Soured Cream
Half a cup of soured cream adds the familiar Stroganoff tang and creamy finish.
The original method adds it at the end, after the beef is tender.
Don’t boil the sauce after stirring it in, as the soured cream may separate.
Butter
Two tablespoons of butter are used in the Stroganoff.
One tablespoon helps sear the beef, and the other is added before cooking the mushrooms and onion.
The noodles receive their own tablespoon of butter.
Fresh Garlic
Two minced garlic cloves add aromatic flavour.
They cook for approximately 30 seconds after the mushrooms and onion have softened.
Worcestershire Sauce
One tablespoon contributes a deep savoury flavour that complements the beef and mushrooms.
Paprika
One teaspoon of paprika brings gentle warmth and colour.
The original recipe doesn’t specify smoked or hot paprika, so ordinary sweet paprika is a sensible choice.
Salt and Black Pepper
Half a teaspoon of salt and half a teaspoon of freshly ground black pepper season the beef.
Adjust the final salt level according to the stock and soup you’re using.
Plain Flour
Two tablespoons of plain flour are optional.
They can thicken the sauce if you prefer a more substantial gravy.
The source instructs you to mix the flour with a little cold water, add it before the soured cream and cook until the sauce thickens.
Wide Egg Noodles
Twelve ounces of wide egg noodles make a lovely base for Stroganoff.
Their broad surface catches the mushroom gravy beautifully.
Fresh Parsley
Chopped parsley is an optional garnish that adds freshness and colour.
Equipment You’ll Need
- Large deep frying pan or Dutch oven
- Large saucepan for egg noodles
- Colander
- Sharp knife
- Chopping board
- Wooden spoon or heatproof spatula
- Kitchen tongs
- Whisk
- Measuring cups and spoons
- Small bowl for tempering soured cream
- Lid for the frying pan or Dutch oven
- Serving bowls or plates
A heavy-based Dutch oven is especially useful because it distributes heat evenly during the long, gentle simmer.
How to Make Beef Stroganoff with Creamy Mushroom Sauce
Follow these nine steps for tender beef, a rich mushroom gravy and buttery egg noodles.
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Step 1: Prepare the Beef
Pat the 2 lb stewing beef dry with kitchen paper.
Season with:
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
Toss to distribute the seasoning evenly.
Chef’s tip: Removing excess surface moisture helps the beef develop better colour when seared.
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Step 2: Brown the Beef
Heat 1 tablespoon butter in a large deep frying pan or Dutch oven over medium-high heat.
Add the beef in batches, leaving enough space between pieces.
Sear for approximately 2–3 minutes per side, until nicely browned.
Transfer the browned beef to a plate and set aside.
Don’t worry if the centres aren’t fully cooked yet; the beef will continue cooking during the long simmer.
-
Step 3: Sauté the Mushrooms and Onion
Reduce the heat to medium.
Add the remaining 1 tablespoon butter.
Stir in:
- 8 oz sliced mushrooms
- 1 thinly sliced yellow onion
Cook for approximately 5–7 minutes, stirring occasionally, until the mushrooms are tender and the onion has softened.
Allowing the mushrooms to develop some golden colour can create a deeper savoury flavour.
-
Step 4: Add the Garlic
Stir in the 2 minced garlic cloves.
Cook for approximately 30 seconds, until fragrant.
Avoid burning the garlic, as it can become bitter.
-
Step 5: Make the Creamy Mushroom Sauce
Pour in:
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
Stir and gently scrape the browned bits from the bottom of the pan.
Add the 10.5 oz can of cream of mushroom soup.
Mix until the soup combines smoothly with the stock and vegetables.
-
Step 6: Simmer the Beef Until Tender
Return the browned beef and any collected juices to the pan.
Bring the sauce to a gentle simmer.
Cover and cook over low heat for approximately 1½–2 hours, stirring occasionally.
Continue until the beef is fork-tender.
If the sauce becomes too thick while the meat cooks, add a small splash of additional beef stock as needed.
Chef’s tip: Avoid a vigorous boil. Gentle simmering gives stewing beef time to soften without reducing the sauce too rapidly.
-
Step 7: Finish with Soured Cream
Once the beef is tender, reduce the heat to very low.
Place ½ cup soured cream in a small bowl.
Add a few spoonfuls of the warm mushroom sauce and stir until combined. This gradually warms the soured cream.
Gently stir the mixture back into the pan until creamy and smooth.
Do not boil the sauce after adding the soured cream.
If you want a thicker sauce, whisk the optional 2 tablespoons plain flour with a little cold water and add it to the gently simmering gravy before stirring in the soured cream.
Cook the flour mixture until the sauce has thickened and no raw flour taste remains, then lower the heat and add the tempered soured cream.
-
Step 8: Cook the Egg Noodles
While the beef finishes cooking, bring a large saucepan of salted water to a boil.
Add 12 oz wide egg noodles.
Cook according to the packet instructions until tender.
Drain well and toss with 1 tablespoon butter.
-
Step 9: Serve and Enjoy
Divide the warm, buttery egg noodles between six serving bowls or plates.
Spoon the tender beef and creamy mushroom gravy generously over the noodles.
Finish with freshly chopped parsley if desired.
Serve warm and enjoy.
How to Make Beef Stroganoff Tender
One of the most important parts of this recipe is choosing the right cooking method for stewing beef.
Use a Suitable Cut
Stewing beef or chuck steak contains connective tissue that softens with slow, moist cooking.
Cut the Beef into Even Pieces
Similar-sized chunks cook more consistently.
Pat the Beef Dry
Dry surfaces brown more effectively than wet ones.
Sear in Batches
Overcrowding can lower the pan temperature and cause the beef to steam rather than brown.
Keep the Browned Bits
Those browned pieces stuck to the pan help flavour the sauce.
Simmer Gently
Stewing beef benefits from a long, gentle simmer rather than aggressive boiling.
Check for Fork Tenderness
The original recipe gives a range of 1½–2 hours.
The beef should yield easily when tested with a fork.
If it remains firm, continue cooking gently and check again, adding a little liquid if necessary.
Keep the Beef in the Sauce
The moist cooking environment helps the meat soften while absorbing the flavour of the stock and mushrooms.
How to Make Rich, Creamy Mushroom Stroganoff Sauce
The sauce combines fresh mushrooms, onion, beef stock, Worcestershire sauce and cream of mushroom soup.
Brown the Mushrooms
A little golden colour helps build deeper savoury flavour.
Soften the Onion
The onion gives the gravy gentle sweetness and body.
Add the Garlic Briefly
Fresh garlic needs only about 30 seconds to become fragrant.
Deglaze with Beef Stock
Adding the stock and scraping the pan lifts the browned cooking residue into the gravy.
Use Worcestershire Sauce
The tablespoon of Worcestershire sauce adds extra savoury depth.
Stir in the Mushroom Soup
Condensed cream of mushroom soup thickens and enriches the liquid.
Cook Slowly with the Beef
The sauce develops more flavour as the beef simmers.
Adjust Thickness Carefully
If the gravy reduces too much, add a little stock. If it’s too thin, use the optional flour thickener before adding soured cream.
Finish Off the Boil
Once soured cream has been stirred in, keep the temperature gentle to preserve the smooth texture.
How to Add Soured Cream Without Curdling
Soured cream provides the characteristic tangy richness of Stroganoff, but it needs careful handling.
Wait Until the Beef Is Tender
The source adds soured cream after the main simmering stage.
Lower the Heat
Reduce the pan to very low heat before adding dairy.
Temper the Soured Cream
Place the soured cream in a bowl and stir in a few spoonfuls of warm sauce.
This helps bring its temperature closer to that of the gravy.
Stir It Back Gently
Add the warmed mixture to the pan and stir until combined.
Don’t Boil
Boiling can cause the soured cream to separate and make the sauce grainy.
Thicken the Sauce First if Necessary
If using the optional flour slurry, add and cook it before the soured cream.
Chef’s tip: The sauce should be warm and creamy when served, but it doesn’t need to boil after the soured cream goes in.
How to Make Buttery Egg Noodles for Stroganoff
Wide egg noodles are a classic pairing because they hold the creamy sauce beautifully.
Use Plenty of Water
A large saucepan allows the noodles to cook without sticking together.
Salt the Water
Season the cooking water before adding the noodles.
Follow the Packet Instructions
Different egg noodle brands may have different cooking times.
Avoid Overcooking
Soft but not mushy noodles provide a better contrast to the tender beef.
Drain Thoroughly
Excess cooking water can dilute the mushroom gravy.
Finish with Butter
The source uses one tablespoon of butter for the cooked noodles.
Serve with Plenty of Sauce
Spoon the Stroganoff over the noodles just before serving.
Expert Tips for the Best Beef Stroganoff
1. Use Stewing Beef or Chuck
These cuts are suited to the long, gentle cooking method.
2. Dry the Beef Before Searing
Surface moisture can interfere with browning.
3. Sear in Batches
Give the pieces room to develop colour.
4. Save the Pan Flavour
Use the same pan for the mushroom gravy.
5. Brown the Mushrooms
Allow a little colour to develop for deeper flavour.
6. Don’t Burn the Garlic
Cook the minced garlic for just about 30 seconds.
7. Stir in the Condensed Soup Thoroughly
This helps create a smooth sauce base.
8. Simmer Gently
A rolling boil can reduce the gravy too quickly.
9. Check the Beef for Tenderness
Use a fork rather than relying only on the clock.
10. Add Stock if Necessary
A little extra liquid prevents the sauce from becoming excessively thick.
11. Temper the Soured Cream
Mix it with a little warm sauce before adding it to the pan.
12. Never Boil After Adding Soured Cream
Gentle heat helps preserve the creamy texture.
13. Cook the Noodles Near Serving Time
Freshly cooked egg noodles offer the best texture.
14. Add Parsley at the End
Fresh parsley makes a lovely optional garnish.
Common Beef Stroganoff Mistakes to Avoid
Skipping the Searing Step
Browned beef develops a richer flavour than meat added directly to liquid.
Overcrowding the Pan
Cook in batches to prevent steaming.
Using Excessively High Heat for the Simmer
Stewing beef needs gentle, moist cooking to become tender.
Not Cooking the Beef Long Enough
Stewing beef may still feel tough before its connective tissue has softened.
Letting the Sauce Reduce Too Far
Stir occasionally and add a little extra stock when necessary.
Adding Soured Cream Too Early
Wait until the beef is tender.
Boiling the Sauce After Adding Soured Cream
Excessive heat can cause curdling.
Adding Optional Flour Too Late
Cook the flour slurry into the simmering sauce before adding the soured cream.
Overcooking the Egg Noodles
Follow the packet instructions for the best texture.
Oversalting the Gravy
Condensed soup, stock and Worcestershire sauce all contribute savoury seasoning.
Optional Beef Stroganoff Variations
The original recipe is delicious as written, but these optional adaptations offer different flavours or textures.
Beef Stroganoff with Chuck Roast
Use cubed chuck steak or chuck roast instead of packaged stewing beef.
Extra-Mushroom Stroganoff
Add more sliced mushrooms for a stronger earthy flavour.
Garlic-Lovers’ Stroganoff
Add another garlic clove if you prefer a more pronounced garlic taste.
Smoked Paprika Stroganoff
Replace ordinary paprika with smoked paprika for a different flavour.
Mustard Stroganoff
A small amount of Dijon mustard is an optional addition that can bring extra tang.
Stroganoff with Mashed Potatoes
Serve the creamy beef and mushrooms over fluffy mashed potatoes instead of egg noodles.
Stroganoff with Rice
Steamed rice is another simple alternative for soaking up the sauce.
Note: These are optional changes and may affect the final flavour, texture or cooking time.
What to Serve with Beef Stroganoff
Buttery Egg Noodles
The original recipe uses wide egg noodles tossed with butter.
The broad noodles catch the creamy mushroom sauce beautifully, making them an excellent traditional-style pairing.
Creamy Mashed Potatoes
If you prefer a heartier plate, spoon the beef and gravy over a generous helping of mashed potatoes.
Steamed Rice
Rice is a simple alternative that works well with the rich gravy.
Green Beans
Steamed or lightly sautéed green beans bring freshness to the meal.
Roasted Broccoli
Roasted broccoli adds a lovely contrast to the creamy sauce.
Buttered Peas
Peas provide sweetness and colour.
Crusty Bread
Warm bread is ideal for soaking up any leftover mushroom gravy.
Simple Green Salad
A lightly dressed salad helps balance the richness of the dish.
My favourite serving idea: Spoon the Stroganoff over wide, buttery egg noodles and finish with a light scattering of fresh parsley.
But if you’re a mashed potato fan, that combination is every bit as comforting.
How to Store and Reheat Beef Stroganoff
The supplied recipe recommends refrigerating leftovers in an airtight container for up to 3–4 days.
Refrigerating Leftovers
Allow the Stroganoff to cool briefly, then refrigerate promptly in shallow, covered containers.
Use refrigerated leftovers within approximately 3–4 days.
Storing the Noodles
If possible, store the buttered noodles separately from the beef and gravy.
This prevents the noodles from absorbing too much sauce and becoming overly soft.
Reheating on the Hob
Warm the Stroganoff gently over low heat, stirring occasionally.
Add a small splash of beef stock if the sauce has become too thick.
Heat until thoroughly hot, but avoid prolonged vigorous boiling, which can affect the soured cream sauce.
Microwave Reheating
Transfer a portion to a microwave-safe dish.
Heat until piping hot throughout, stirring gently partway through if needed.
Freezing
The original recipe doesn’t provide freezing instructions.
Cooked beef and mushroom sauce can sometimes be frozen, but soured cream-based sauces may separate slightly after thawing.
Make-Ahead Preparation
You can prepare the beef and mushroom sauce ahead, refrigerate it safely and reheat gently before serving.
For the best texture, cook the egg noodles closer to serving time.
Frequently Asked Questions About Beef Stroganoff
What is beef Stroganoff?
Beef Stroganoff is a savoury beef dish served in a creamy sauce, often containing mushrooms and soured cream.
What cut of beef does this recipe use?
The original recipe uses two pounds of stewing beef.
Can I use chuck roast?
Yes. Cubed chuck is a good alternative for a long-simmered Stroganoff.
Why does the beef need to simmer so long?
Stewing cuts contain connective tissue that softens during slow, moist cooking.
How long should I simmer the beef?
Approximately 1½–2 hours, until fork-tender.
Do I need to sear the beef first?
Yes. The original method browns it before adding it to the sauce, developing extra flavour.
What mushrooms work best?
Closed-cup or chestnut mushrooms are practical choices, although the source simply specifies fresh mushrooms.
Does this recipe use cream of mushroom soup?
Yes. It uses one 10.5 oz can of condensed cream of mushroom soup.
How much beef stock do I need?
One cup, with a possible additional splash if the sauce becomes too thick.
What does Worcestershire sauce add?
It adds depth and savoury flavour to the gravy.
Why is paprika used?
Paprika adds gentle warmth and colour.
What makes the sauce creamy?
Cream of mushroom soup and soured cream create the creamy texture.
Why add soured cream at the end?
Adding it after the beef is tender reduces the risk of separation during the long simmer.
What does tempering soured cream mean?
It means gradually mixing a little warm sauce into the soured cream before adding it to the pan.
Why did my Stroganoff sauce curdle?
Excessively high heat after adding soured cream can cause it to separate.
Can I thicken the sauce with flour?
Yes. The source includes an optional two tablespoons of plain flour mixed with a little cold water.
When should I add the flour?
Add and cook the slurry before stirring in the soured cream.
What if the sauce is too thick?
Add a small splash of beef stock and stir gently.
Can I serve Stroganoff with mashed potatoes?
Absolutely. Mashed potatoes are a delicious alternative to egg noodles.
What noodles work best?
The recipe specifies 12 oz wide egg noodles.
How many servings does the recipe make?
Six servings.
Can I make beef Stroganoff ahead?
Yes. Prepare the beef and sauce ahead and reheat gently, cooking the noodles fresh if possible.
How long can I keep leftovers?
The source recommends approximately 3–4 days in the refrigerator.
Can I freeze beef Stroganoff?
Freezing is possible, but the soured cream sauce may separate slightly after thawing.
Is this recipe suitable for a family dinner?
Yes. It makes six hearty portions and pairs beautifully with noodles, potatoes or vegetables.
Beef Stroganoff with Creamy Mushroom Sauce Recipe Card
Recipe Name: Beef Stroganoff with Creamy Mushroom Sauce
Description: Tender slow-simmered beef chunks with fresh mushrooms and a rich creamy gravy made with beef stock, cream of mushroom soup and soured cream, served over buttery egg noodles.
Recipe Category: Main Course
Cooking Method: Stovetop
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes–2 hours, as stated in the source
Servings: 6
Ingredients
Beef Stroganoff
- 2 lbs beef stew meat, cut into bite-sized chunks
- 8 oz fresh mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- ½ cup sour cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour, optional for thickening
For Serving
- 12 oz wide egg noodles
- 1 tablespoon butter
- Fresh chopped parsley, optional
Instructions
- Prepare the beef: Pat the stewing beef dry with kitchen paper and season with salt, black pepper and paprika.
- Brown the beef: Heat 1 tablespoon butter in a deep frying pan or Dutch oven over medium-high heat. Sear the beef in batches for approximately 2–3 minutes per side, until browned. Transfer to a plate.
- Cook the vegetables: Reduce the heat to medium. Add the remaining tablespoon butter, sliced mushrooms and onion. Cook for 5–7 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for approximately 30 seconds until fragrant.
- Make the sauce: Add beef stock and Worcestershire sauce, scraping the browned bits from the pan. Stir in the cream of mushroom soup until smooth.
- Simmer the beef: Return the beef and juices to the pan. Bring to a gentle simmer, cover and cook over low heat for approximately 1½–2 hours, stirring occasionally, until fork-tender. Add a splash of stock if needed.
- Finish with soured cream: If using optional flour, whisk it with a little cold water, stir it into the gently simmering sauce and cook until thickened. Reduce the heat to very low. Temper the soured cream with a few spoonfuls of warm sauce, then gently stir it into the pan. Do not boil.
- Cook the noodles: Boil the egg noodles according to the packet instructions. Drain and toss with 1 tablespoon butter.
- Serve: Spoon the buttery noodles into bowls, top generously with creamy beef and mushroom sauce and garnish with optional fresh parsley.
Recipe Notes
- Stewing beef or chuck is well suited to slow, gentle cooking.
- Pat the beef dry before searing.
- Brown in batches to develop flavour.
- Allow the mushrooms to take on a little golden colour.
- Cook the garlic briefly to avoid burning.
- Simmer the covered beef gently for 1½–2 hours, or until fork-tender.
- Add a splash of beef stock if the gravy becomes too thick.
- If using the optional flour thickener, cook it into the sauce before adding soured cream.
- Temper the soured cream and avoid boiling after adding it.
- Cook the egg noodles close to serving time.
- Refrigerate cooked leftovers promptly and use within approximately 3–4 days.
- The overall cooking time is approximate and may be longer if the beef requires the full two-hour simmer.
Recipe Hashtags
#BeefStroganoff #CreamyMushroomSauce #ComfortFoodRecipes #EasyFamilyDinners #HomemadeDinner
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