By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
239 cal · 45 min
Beef Stroganoff
Recipe GLPR96f4ba375af049
A classic Eastern European beef stroganoff featuring tender sirloin cubes seared to golden perfection, then combined with caramelized onions, carrots, and mushrooms in a rich, creamy brandy sauce thickened with cornstarch. Finished with sour cream and Dijon mustard, this elegant dish is served over egg noodles and garnished with fresh parsley for a comforting yet sophisticated meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound sirloin steak, cut into cubes
Kosher salt
Black pepper
2 tablespoons olive oil
1/2 large onion, finely diced
2 carrots, finely diced
8 ounces cremini or white button mushrooms, stemmed and halved
1/2 cup brandy
2 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream, room temperature
1 heaping teaspoon Dijon mustard
Egg noodles for serving
Fresh parsley for garnish
Directions
Season the beef cubes generously with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, brown half the beef until deeply seared on all sides, approximately 2 minutes. Transfer the first batch to a clean bowl, then sear the remaining beef and add it to the bowl. Set all the meat aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, carrots, and mushroom halves. Sauté, stirring occasionally, until the vegetables are deep golden brown and caramelized, about 5 minutes. Remove the skillet from the heat and carefully add the brandy and beef stock. Use a wooden spoon to deglaze the pan, scraping up all the browned bits from the bottom. Return the heat to medium-high and simmer until the liquid reduces by approximately one-third, about 3 to 4 minutes.
In a small bowl or cup, whisk together 1/4 cup beef stock and the cornstarch until smooth. Remove the skillet from heat and slowly pour the cornstarch slurry into the sauce while stirring constantly. Return to medium heat and simmer until the sauce thickens and coats the back of a spoon, about 1 to 2 minutes. Remove from heat and stir in the room-temperature sour cream and Dijon mustard until fully incorporated. Return the seared beef to the skillet and stir gently over low heat until the stroganoff is hot throughout and steaming, about 2 minutes. Taste and adjust seasoning with salt and pepper as desired.
Serve the stroganoff over cooked egg noodles and garnish generously with fresh chopped parsley.
Comments
Brandy is the friction point here—most Charlotte grocery stores carry cooking brandy, but if your local Food Lion or ALDI doesn't stock it, you're making a second stop or substituting with beef broth or wine. Everything else (sirloin, mushrooms, sour cream, egg noodles, Dijon mustard) is available at every major chain. The real cost driver is the sirloin and sour cream, which together will run $12–15 for six servings—roughly $2–2.50 per serving, solidly middle-range for a stroganoff. Stated time of 45 minutes is honest if you start with pre-sliced mushrooms and don't linger on knife work, though rough-chopping the onion and carrot adds 5 minutes most home cooks won't account for. It's a classic weeknight family dish that holds a day in the fridge and reheats well in a low oven, but it does need attention on the stovetop to avoid breaking the sour cream with high heat.
Sign in or create a free account to add your review.
