You know it’s going to be a good meal when the smell of mushrooms, onions, and garlic starts taking over the kitchen.
Come on in, Pioneer Woman’s Beef Stroganoff!
I cut the beef into thin, bite-sized strips and dry them before searing—helps get a quick crust without overcooking.
A splash of Worcestershire sauce adds depth and brings out a rich, savory note that works well with the creaminess.
The noodles matter more than you think—egg noodles are the way to go, but they need to be cooked al dente or they’ll get mushy.
This one stays in my rotation because it hits that balance of easy and filling without needing anything too fancy!
How to Make Pioneer Woman’s Beef Stroganoff
Ingredients
- 1 1/2 lbs Sirloin Steak
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Onion
- 8 oz Mushrooms
- 3 cloves Garlic
- 1 1/2 cups Beef Broth
- 1 tbsp Dijon Mustard
- 1 cup Sour Cream
- 1 tbsp Worcestershire Sauce
- 2 tbsp Flour
- Salt
- Pepper
- 12 oz Egg Noodles
- 2 tbsp Parsley (chopped)
Step-by-Step Instructions
Step 1:
Season the steak with salt and pepper, then slice it thinly against the grain.
Step 2:
Heat olive oil in a large skillet over medium-high, sear the steak in batches until browned, and set aside.
Step 3:
Add butter to the same skillet and sauté diced onion and sliced mushrooms until softened, about 5 minutes.
Step 4:
Stir in chopped garlic, cook for one minute, then sprinkle flour over the vegetables and mix well.
Step 5:
Pour in beef broth while scraping the bottom of the pan, then add Dijon mustard, Worcestershire sauce, and any juices from the steak.
Step 6:
Let it simmer for a few minutes, reduce the heat, and stir in the sour cream until the mixture is smooth.
Step 7:
Return the steak to the skillet and cook a few minutes, just until heated through.
Step 8:
Serve the beef stroganoff over cooked egg noodles and sprinkle chopped parsley on top.
Tips and Tricks for Making This Recipe
Use Good Quality Steak
Using sirloin or ribeye gives you tender bites that don’t end up chewy or dry.
Don’t Overcook the Meat
Just searing the steak quickly helps lock in its natural juices and keeps it tender.
Bring Sour Cream to Room Temperature
I like to let sour cream sit out a bit so it doesn’t curdle when you add it.
Add Noodles Right Before Serving
Egg noodles tend to soak up sauce, so add them to each plate separately instead of the whole skillet.
Taste and Adjust Seasonings
Before serving, give the sauce a taste and add more salt or pepper if you feel it’s needed.
What to Serve with Pioneer Woman Beef Stroganoff
Classic Egg Noodles
Egg noodles are a super popular pairing and with good reason.
They soak up all that creamy sauce and give every bite the perfect texture.
I always cook mine just until tender so they keep a little bite to them.
Mashed Potatoes
If you’re looking for something comforting, creamy mashed potatoes work really well.
The rich stroganoff sauce blends into the potatoes and makes every spoonful extra flavorful.
You can use russet or Yukon gold potatoes—just mash them until smooth.
Buttery Rice Pilaf
Rice pilaf might not be the most common choice, but it’s tasty with beef stroganoff!
The mellow flavor gives a nice balance to the savory meat and sauce.
I like to add a handful of chopped parsley or a pinch of black pepper for freshness.
Crispy Smashed Brussels Sprouts
If you want to switch things up, try crispy smashed Brussels sprouts on the side.
They add a little crunch and a bit of earthiness that goes really nicely with beef.
Toss them with olive oil, salt, and a little garlic powder before roasting.
Lemon Garlic Roasted Asparagus
Another twist is roasted asparagus with a squeeze of lemon and a hint of garlic.
This side adds some brightness and cuts through the richness of the stroganoff.
I roast them in a hot oven until just tender—it only takes about ten minutes!
Roasted Cauliflower Steaks
Roasted cauliflower steaks are both hearty and light at the same time.
These thick slices caramelize in the oven and are great for soaking up extra sauce.
Sprinkle with a little paprika before roasting for a small kick.
Variations and Substitutions
Vegetarian Options
You can swap the beef for soy-based strips or a mushroom-based meat alternative.
Mushrooms add a rich, savory flavor, especially if you mix and match types like cremini and portobello.
If you want to keep it simple, just use extra mushrooms and a good vegetable broth!
Onion and Mushroom Choices
Using yellow onion works well if pearl onions aren’t available or you’re not a fan of them.
Fresh mushrooms taste better than canned ones, which I always recommend for the best texture.
Half a small white onion will be plenty if you like a milder onion flavor.
Dairy and Noodle Swaps
You can use Greek yogurt instead of sour cream for a tangier sauce with less fat.
Egg noodles are classic, but you can also serve stroganoff over rice or even mashed potatoes.
How to Store Leftover Pioneer Woman Beef Stroganoff
Storing in the Fridge
Pop your leftover stroganoff in an airtight container once it cools to room temperature.
You can keep it in the fridge for up to 3 or 4 days without any issues.
I like to write the date on the container so I never forget how long it’s been there!
Freezing Tips
Beef stroganoff freezes well if you want to keep it for a few weeks.
Spoon it into a freezer-safe container or a good freezer bag and leave a little room for expansion.
Label it with the date, and you’ll thank yourself later when you want an easy meal.
Keeping Sauce and Pasta Separate
If you can, store the sauce and noodles separately for the best texture after storing.
That way, your noodles won’t soak up too much sauce and get mushy.
This trick always saves my leftovers from turning into a soggy mess!
Common Mistakes to Avoid
Not Searing the Beef Properly
If you don’t give your steak enough time to brown, you lose out on so much flavor.
Make sure your pan is hot before adding the steak so you get that tasty golden crust.
I always cook the beef in batches so it doesn’t steam instead of sear!
Overcooking the Pasta
Using overcooked noodles will make your stroganoff mushy, and no one wants that.
Cook your egg noodles just until al dente, because they’ll soak up some sauce too.
I like to rinse them quickly with cold water to stop the cooking once drained.
Adding Sour Cream Too Soon
If you stir in sour cream while the sauce is still boiling, it can curdle and look grainy.
Take the pan off the heat before adding the sour cream for the creamiest result.
A quick stir at the end is all it needs, and you’re set!
Pioneer Woman Beef Stroganoff Recipe
Ingredients
- 1 1/2 lbs Sirloin Steak
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Onion
- 8 oz Mushrooms
- 3 cloves Garlic
- 1 1/2 cups Beef Broth
- 1 tbsp Dijon Mustard
- 1 cup Sour Cream
- 1 tbsp Worcestershire Sauce
- 2 tbsp Flour
- Salt
- Pepper
- 12 oz Egg Noodles
- 2 tbsp Parsley chopped
Instructions
- Season the steak with salt and pepper, then slice it thinly against the grain.
- Heat olive oil in a large skillet over medium-high, sear the steak in batches until browned, and set aside.
- Add butter to the same skillet and sauté diced onion and sliced mushrooms until softened, about 5 minutes.
- Stir in chopped garlic, cook for one minute, then sprinkle flour over the vegetables and mix well.
- Pour in beef broth while scraping the bottom of the pan, then add Dijon mustard, Worcestershire sauce, and any juices from the steak.
- Let it simmer for a few minutes, reduce the heat, and stir in the sour cream until the mixture is smooth.
- Return the steak to the skillet and cook a few minutes, just until heated through.
- Serve the beef stroganoff over cooked egg noodles and sprinkle chopped parsley on top.