🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 197 (from laksa067)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa197.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.smalltownwoman.com/beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.smalltownwoman.com/beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.smalltownwoman.com\/beef-stroganoff\/","crawl_time":1775493787,"first_indexed_time":1492849831,"http_code":200,"src_unparsed":"com,smalltownwoman!www,\/beef-stroganoff\/ s443","src_root_hash":"10813511526273944997","history_drop_reason":null,"meta_title":"Beef Stroganoff Recipe","meta_descriptions":["Homemade Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich creamy lightly seasoned sauce."],"attrs_boilerpipe_text":"THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL\nDISCLOSURE POLICY\nFOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.\nThis creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream.\nIt is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.\nThis Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did.\nIngredient Notes and Substitutions\nSee the complete list of ingredients below on the recipe card.\nEgg Noodles\n: mashed potatoes or white or brown rice\nButter:\nunsalted or salted. If using salted butter, reduce the amount of added salt\nBeef steak:\npetite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef.\nOnion:\npreferably sweet yellow\nMushrooms:\ncremini or white button\nBeef broth:\npreferably low-sodium\nSour cream:\nfull-fat is best\nSeasonings:\nkosher salt, freshly ground black pepper, and fresh parsley\nHow to Make Beef Stroganoff\nThis is the summary version; see the recipe card below for the complete list of ingredients and the instructions.\nStart by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown. \nThen, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes.\nNow, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley.\nPreparation Tips\nI love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\nSave 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\nIf available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\nMy favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\nServing Suggestions\nServe it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like\nroasted broccoli\nor\nsauteed asparagus\n. It is also delicious with\nbutter swim biscuits\nor\ngarlic knots\n.\nStorage and Reheat\nStore in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat.\nTo freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.\nMore Comfort Food Recipes\n12\nounces\negg noodles\n2\ntablespoons\nunsalted butter\n1½\nlbs\nthinly sliced beef steak\nI use petite shoulder\n1\nmedium onion chopped\n12\nounces\ncremini mushrooms\n3\ncloves\ngarlic minced\n3\ntablespoons\nall-purpose flour\n2\ncups\nlow sodium beef broth\n1\ntablespoon\nWorcestershire Sauce\n1\ntablespoon\nDijon Mustard\n⅔\ncup\nsour cream\nKosher salt and freshly ground black pepper\nChopped Fresh Parsley\nBoil egg noodles according to package instructions and drain well.\nMeanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat.  Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned. \nReduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.\nSlowly stir in beef broth, Worcestershire sauce, and mustard.  Simmer for about 10 minutes or until thickened.\nRemove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste.  Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes.  Garnish with chopped fresh parsley.\nI love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\nSave 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\nIf available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\nMy favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\nCalories:\n582\nkcal\n|\nCarbohydrates:\n50\ng\n|\nProtein:\n35\ng\n|\nFat:\n28\ng\n|\nSaturated Fat:\n13\ng\n|\nPolyunsaturated Fat:\n2\ng\n|\nMonounsaturated Fat:\n11\ng\n|\nTrans Fat:\n0.2\ng\n|\nCholesterol:\n142\nmg\n|\nSodium:\n295\nmg\n|\nPotassium:\n954\nmg\n|\nFiber:\n3\ng\n|\nSugar:\n4\ng\n|\nVitamin A:\n333\nIU\n|\nVitamin C:\n2\nmg\n|\nCalcium:\n77\nmg\n|\nIron:\n4\nmg\nAre you on the hunt for more\ndelicious recipes\n? Follow\nSmall Town Woman\non\nFacebook\n,\nPinterest\n, and\nInstagram\n.\n \nhttps:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2019\/05\/Beth-1.pdf","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#genesis-sidebar-primary)\n\n[![Small Town Woman](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2019\/12\/cropped-logo.png)](https:\/\/www.smalltownwoman.com\/ \"Small Town Woman\")\n\n- [Home](https:\/\/www.smalltownwoman.com\/)\n- [Recipe Index](https:\/\/www.smalltownwoman.com\/recipe-index\/)\n  - [All Recipes](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/)\n  - [Appetizer](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/appetizer-2\/)\n  - [Breakfast](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/breakfast-2\/)\n  - [Dessert](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/dessert\/)\n  - [Dinner](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/dinner\/)\n  - [Lunch](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/lunch-2\/)\n  - [Other](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/miscellaneous\/)\n  - [Salad](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/salad-2\/)\n  - [Side Dishes](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/side-dishes\/)\n  - [Soup](https:\/\/www.smalltownwoman.com\/category\/recipes-and-cooking\/soup\/)\n- [About](https:\/\/www.smalltownwoman.com\/all-about-me-and-contact-information\/)\n  - [Privacy Policy](https:\/\/www.smalltownwoman.com\/privacy-policy\/)\n- [Contact](https:\/\/www.smalltownwoman.com\/contact\/)\n\n[![go to homepage](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2021\/02\/small-town-woman-logo-200.jpg)](https:\/\/www.smalltownwoman.com\/)\n\n- [Home](https:\/\/www.smalltownwoman.com\/)\n- [Recipe Index](https:\/\/www.smalltownwoman.com\/recipe-index\/)\n- [About](https:\/\/www.smalltownwoman.com\/all-about-me-and-contact-information\/)\n- [Contact](https:\/\/www.smalltownwoman.com\/contact\/)\n\n[![Homepage link](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2021\/02\/small-town-woman-logo-200.jpg)](https:\/\/www.smalltownwoman.com\/)\n\n- [Home](https:\/\/www.smalltownwoman.com\/)\n- [Recipe Index](https:\/\/www.smalltownwoman.com\/recipe-index\/)\n- [About](https:\/\/www.smalltownwoman.com\/all-about-me-and-contact-information\/)\n- [Contact](https:\/\/www.smalltownwoman.com\/contact\/)\n\n[×](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/)\n\n# Beef Stroganoff\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='588'%20height='588'%20viewBox='0%200%20588%20588'%3E%3C\/svg%3E)\n\nby Beth Pierce **Modified**: Dec 17, 2024 · **Published**: Nov 1, 2024 [217 Comments](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#comments)\n\nTHIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL [DISCLOSURE POLICY](https:\/\/www.smalltownwoman.com\/privacy-policy\/) FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.\n\n[Jump to Recipe](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#recipe)\n\n[Jump to Video](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#recipe-video)\n\n[Print Recipe](https:\/\/www.smalltownwoman.com\/wprm_print\/easy-beef-stroganoff-recipe)\n\n![Beef Stroganoff](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='400'%20viewBox='0%200%20500%20400'%3E%3C\/svg%3E)\n\nThis creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream.\n\nIt is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.\n\n![This homemade creamy Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce that has a touch of mustard and sour cream in it.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\nThis Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did.\n\n![A large skillet full of homemade beef stroganoff](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n## Ingredient Notes and Substitutions\nSee the complete list of ingredients below on the recipe card.\n\n- **Egg Noodles**: mashed potatoes or white or brown rice\n- **Butter:** unsalted or salted. If using salted butter, reduce the amount of added salt\n- **Beef steak:** petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef.\n- **Onion:** preferably sweet yellow\n- **Mushrooms:** cremini or white button\n- **Beef broth:** preferably low-sodium\n- **Sour cream:** full-fat is best\n- **Seasonings:** kosher salt, freshly ground black pepper, and fresh parsley\n## How to Make Beef Stroganoff\nThis is the summary version; see the recipe card below for the complete list of ingredients and the instructions.\n\nStart by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown.\n\nThen, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='700'%20viewBox='0%200%201000%20700'%3E%3C\/svg%3E)\n\nNow, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley.\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='700'%20viewBox='0%200%201000%20700'%3E%3C\/svg%3E)\n\n## Preparation Tips\n- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\n- Save 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\n- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\n- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\n\n![A large skillet full of beef stroganoff over noodles. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C\/svg%3E)\n\n## Serving Suggestions\nServe it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like **[roasted broccoli](https:\/\/www.smalltownwoman.com\/oven-roasted-broccoli\/)** or **[sauteed asparagus](https:\/\/www.smalltownwoman.com\/sauteed-asparagus\/)**. It is also delicious with **[butter swim biscuits](https:\/\/www.smalltownwoman.com\/butter-swim-biscuits\/)** or **[garlic knots](https:\/\/www.smalltownwoman.com\/garlic-knots\/)**.\n\n## Storage and Reheat\nStore in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat.\n\nTo freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.\n\n## More Comfort Food Recipes\n- [![](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/05\/Onion-Gravy-4x5-Preset-3-819x1024.jpg) Onion Gravy](https:\/\/www.smalltownwoman.com\/onion-gravy\/)\n- [![Buffalo Chicken Casserole](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/04\/Buffalo-Chicken-Pasta-Preset-4x5-5-819x1024.jpg) Buffalo Chicken Casserole](https:\/\/www.smalltownwoman.com\/buffalo-chicken-pasta\/)\n- [![Crockpot Meatballs](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/09\/Crock-Pot-Meatballs-4x5-Preset-07-819x1024.jpg) Crock Pot Meatballs](https:\/\/www.smalltownwoman.com\/crock-pot-meatballs\/)\n- [![](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2023\/10\/Chicken-Dumpling-Soup-Preset-3-683x1024.jpg) Chicken Dumpling Soup](https:\/\/www.smalltownwoman.com\/chicken-dumpling-soup\/)\n- [![Monte Cristo Sandwich](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/05\/Monte-Cristo-Sandwich.png) Monte Cristo Sandwich](https:\/\/www.smalltownwoman.com\/monte-cristo-sandwich\/)\n- [![Baked Macaroni and Cheese](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2020\/11\/Three-Cheese-Mac-n-Cheese-DSC_0876-2-683x1024.jpg) Baked Mac and Cheese](https:\/\/www.smalltownwoman.com\/baked-macaroni-and-cheese\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Easy Beef Stroganoff Recipe\nThis easy Beef Stroganoff recipe is a mixture of tender seared beef, sweet onions, mushrooms, and fresh minced garlic in a creamy stroganoff sauce that has been lightly seasoned with parsley. It is traditionally served with egg noodles; however, it is equally delicious over mashed potatoes or rice.\n\n4\\.99 from 122 votes\n\n[Print](https:\/\/www.smalltownwoman.com\/wprm_print\/easy-beef-stroganoff-recipe)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.smalltownwoman.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.smalltownwoman.com%2Fwp-content%2Fuploads%2F2020%2F05%2FBeef-Stroganoff-2-Preset-Recipe-Card-1.jpg&description=Easy+Beef+Stroganoff+Recipe&is_video=false)\n\n[Rate](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#commentform)\n\nCourse: main dish beef\n\nCuisine: Russian\n\nPrep Time: 10 minutes minutes\n\nCook Time: 30 minutes minutes\n\nTotal Time: 40 minutes minutes\n\nServings: 6 servings\n\nCalories: 582kcal\n\nAuthor: Beth Pierce\n\n### Ingredients\n- 12 ounces egg noodles\n- 2 tablespoons unsalted butter\n- 1½ lbs thinly sliced beef steak I use petite shoulder\n- 1 medium onion chopped\n- 12 ounces cremini mushrooms\n- 3 cloves garlic minced\n- 3 tablespoons all-purpose flour\n- 2 cups low sodium beef broth\n- 1 tablespoon Worcestershire Sauce\n- 1 tablespoon Dijon Mustard\n- ⅔ cup sour cream\n- Kosher salt and freshly ground black pepper\n- Chopped Fresh Parsley\n\n### Instructions\n- Boil egg noodles according to package instructions and drain well.\n- Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.\n- Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.\n- Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened.\n- Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley.\n### Video\n### Notes\n- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\n- Save 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\n- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\n- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\n\n### Nutrition\nCalories: 582kcal \\| Carbohydrates: 50g \\| Protein: 35g \\| Fat: 28g \\| Saturated Fat: 13g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\\.2g \\| Cholesterol: 142mg \\| Sodium: 295mg \\| Potassium: 954mg \\| Fiber: 3g \\| Sugar: 4g \\| Vitamin A: 333IU \\| Vitamin C: 2mg \\| Calcium: 77mg \\| Iron: 4mg\n\nDid You Make This Recipe?Mention [@smalltownwomanfoodnut](https:\/\/www.instagram.com\/smalltownwomanfoodnut) or tag [\\#smalltownwomanfoodnut](https:\/\/www.instagram.com\/explore\/tags\/smalltownwomanfoodnut)\\!\n\nAre you on the hunt for more **delicious recipes**? Follow **Small Town Woman** on [**Facebook**](https:\/\/www.facebook.com\/SmallTownWoman)**,** [**Pinterest**](https:\/\/www.pinterest.com\/smalltownwom\/)**, and** [**Instagram**](https:\/\/www.instagram.com\/smalltownwomanfoodnut\/)**.**\n\nhttps:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2019\/05\/Beth-1.pdf\n\n## More Recipes and Cooking\n- [![Pecan Pie Cookies](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)Pecan Pie Cookies](https:\/\/www.smalltownwoman.com\/pecan-pie-cookies\/)\n- [![Pork Chop Suey](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)30 Most Loved Pork Recipes](https:\/\/www.smalltownwoman.com\/30-most-loved-pork-recipes\/)\n- [![Mexican Street Corn Pasta Salad](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)Mexican Street Corn Pasta Salad](https:\/\/www.smalltownwoman.com\/mexican-street-corn-pasta-salad\/)\n- [![Egg In a Hole](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)Egg in a Hole](https:\/\/www.smalltownwoman.com\/egg-in-a-hole\/)\n\nNutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.\n## Reader Interactions\n### Comments\n1. Jerome\n   \n   January 29, 2026 at 7:08 am\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This beef stroganoff recipe was so comforting and delicious. Thanks for sharing such a hearty and flavorful recipe that I can’t wait to add to our dinner rotation.\n   \n   [Reply](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#comment-364438)\n\n[« Older Comments](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/comment-page-14\/#comments)\n### Leave a Reply [Cancel reply](https:\/\/www.smalltownwoman.com\/beef-stroganoff\/#respond)\n\n## Primary Sidebar\n### Popular\n- [![Szechuan Beef](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Szechuan Beef](https:\/\/www.smalltownwoman.com\/szechuan-beef\/)\n- [![Hunan Chicken](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Hunan Chicken](https:\/\/www.smalltownwoman.com\/hunan-chicken\/)\n- [![Broccoli Quiche](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Broccoli Quiche](https:\/\/www.smalltownwoman.com\/broccoli-quiche\/)\n- [![Collard Greens](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Southern Collard Greens](https:\/\/www.smalltownwoman.com\/southern-collard-greens\/)\n- [![Bread Pudding](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Bread Pudding](https:\/\/www.smalltownwoman.com\/bread-pudding\/)\n- [![Turkey Meatballs](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C\/svg%3E)Turkey Meatballs](https:\/\/www.smalltownwoman.com\/turkey-meatballs-in-easy-cream-sauce\/)\n### Subscribe for WHOLESOME RECIPES YOU CAN SINK YOUR TEETH INTO\n\nCopyright © 2013–2026 ·Small Town Woman\n\n## Sharing is Caring\nHelp spread the word. You're awesome for doing it\\!\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.smalltownwoman.com%2Fbeef-stroganoff%2F&t=Beef%20Stroganoff \"Share on Facebook\")\n- [Twitter](https:\/\/x.com\/intent\/tweet?text=Beef%20Stroganoff&url=https%3A%2F%2Fwww.smalltownwoman.com%2Fbeef-stroganoff%2F&via=https:\/\/twitter.com\/smalltownwom \"Share on X\")\n- Pinterest\n- [Yummly](https:\/\/www.yummly.com\/urb\/verify?url=https%3A%2F%2Fwww.smalltownwoman.com%2Fbeef-stroganoff%2F&title=Beef%20Stroganoff&image=https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2023\/12\/Beef-Stroganoff-Final-Preset-4x5-3.jpg \"Share on Yummly\")\n\n[Privacy Policy](https:\/\/www.smalltownwoman.com\/privacy-policy\/)","attrs_readable_markdown":"THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL [DISCLOSURE POLICY](https:\/\/www.smalltownwoman.com\/privacy-policy\/) FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.\n\nThis creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream.\n\nIt is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.\n\n![This homemade creamy Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce that has a touch of mustard and sour cream in it.](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2023\/12\/Beef-Stroganoff-Final-Preset-4x5-3-819x1024.jpg)\n\nThis Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did.\n\n![A large skillet full of homemade beef stroganoff](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2023\/12\/Beef-Stroganoff-Final-Preset-4x5-1-819x1024.jpg)\n\n## Ingredient Notes and Substitutions\nSee the complete list of ingredients below on the recipe card.\n\n- **Egg Noodles**: mashed potatoes or white or brown rice\n- **Butter:** unsalted or salted. If using salted butter, reduce the amount of added salt\n- **Beef steak:** petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef.\n- **Onion:** preferably sweet yellow\n- **Mushrooms:** cremini or white button\n- **Beef broth:** preferably low-sodium\n- **Sour cream:** full-fat is best\n- **Seasonings:** kosher salt, freshly ground black pepper, and fresh parsley\n## How to Make Beef Stroganoff\nThis is the summary version; see the recipe card below for the complete list of ingredients and the instructions.\n\nStart by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown.\n\nThen, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes.\n\n![](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/11\/Blank-1000-x-700-copy-391-1.jpg)\n\nNow, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley.\n\n![](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2024\/11\/Blank-1000-x-700-copy-392.jpg)\n\n## Preparation Tips\n- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\n- Save 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\n- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\n- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\n\n![A large skillet full of beef stroganoff over noodles. ](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2023\/12\/Beef-Stroganoff-Final-Preset-4x5-7-819x1024.jpg)\n\n## Serving Suggestions\nServe it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like **[roasted broccoli](https:\/\/www.smalltownwoman.com\/oven-roasted-broccoli\/)** or **[sauteed asparagus](https:\/\/www.smalltownwoman.com\/sauteed-asparagus\/)**. It is also delicious with **[butter swim biscuits](https:\/\/www.smalltownwoman.com\/butter-swim-biscuits\/)** or **[garlic knots](https:\/\/www.smalltownwoman.com\/garlic-knots\/)**.\n\n## Storage and Reheat\nStore in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat.\n\nTo freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream.\n\n## More Comfort Food Recipes\n![](https:\/\/www.smalltownwoman.com\/wp-content\/uploads\/2020\/05\/Beef-Stroganoff-2-Preset-Recipe-Card-1.jpg)\n\n- 12 ounces egg noodles\n- 2 tablespoons unsalted butter\n- 1½ lbs thinly sliced beef steak I use petite shoulder\n- 1 medium onion chopped\n- 12 ounces cremini mushrooms\n- 3 cloves garlic minced\n- 3 tablespoons all-purpose flour\n- 2 cups low sodium beef broth\n- 1 tablespoon Worcestershire Sauce\n- 1 tablespoon Dijon Mustard\n- ⅔ cup sour cream\n- Kosher salt and freshly ground black pepper\n- Chopped Fresh Parsley\n\n- Boil egg noodles according to package instructions and drain well.\n- Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.\n- Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.\n- Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened.\n- Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley.\n\n- I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe.\n- Save 1\/2 cup of the pasta water to thin the sauce if it gets too thick.\n- If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms.\n- My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow.\n\nCalories: 582kcal \\| Carbohydrates: 50g \\| Protein: 35g \\| Fat: 28g \\| Saturated Fat: 13g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\\.2g \\| Cholesterol: 142mg \\| Sodium: 295mg \\| Potassium: 954mg \\| Fiber: 3g \\| Sugar: 4g \\| Vitamin A: 333IU \\| Vitamin C: 2mg \\| Calcium: 77mg \\| Iron: 4mg\n\nAre you on the hunt for more **delicious recipes**? 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Boilerpipe Text	THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. This creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream. It is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes. This Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did. Ingredient Notes and Substitutions See the complete list of ingredients below on the recipe card. Egg Noodles : mashed potatoes or white or brown rice Butter: unsalted or salted. If using salted butter, reduce the amount of added salt Beef steak: petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef. Onion: preferably sweet yellow Mushrooms: cremini or white button Beef broth: preferably low-sodium Sour cream: full-fat is best Seasonings: kosher salt, freshly ground black pepper, and fresh parsley How to Make Beef Stroganoff This is the summary version; see the recipe card below for the complete list of ingredients and the instructions. Start by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown. Then, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes. Now, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley. Preparation Tips I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. Serving Suggestions Serve it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like roasted broccoli or sauteed asparagus . It is also delicious with butter swim biscuits or garlic knots . Storage and Reheat Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat. To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream. More Comfort Food Recipes 12 ounces egg noodles 2 tablespoons unsalted butter 1½ lbs thinly sliced beef steak I use petite shoulder 1 medium onion chopped 12 ounces cremini mushrooms 3 cloves garlic minced 3 tablespoons all-purpose flour 2 cups low sodium beef broth 1 tablespoon Worcestershire Sauce 1 tablespoon Dijon Mustard ⅔ cup sour cream Kosher salt and freshly ground black pepper Chopped Fresh Parsley Boil egg noodles according to package instructions and drain well. Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned. Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes. Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley. I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. Calories: 582 kcal \| Carbohydrates: 50 g \| Protein: 35 g \| Fat: 28 g \| Saturated Fat: 13 g \| Polyunsaturated Fat: 2 g \| Monounsaturated Fat: 11 g \| Trans Fat: 0.2 g \| Cholesterol: 142 mg \| Sodium: 295 mg \| Potassium: 954 mg \| Fiber: 3 g \| Sugar: 4 g \| Vitamin A: 333 IU \| Vitamin C: 2 mg \| Calcium: 77 mg \| Iron: 4 mg Are you on the hunt for more delicious recipes ? Follow Small Town Woman on Facebook , Pinterest , and Instagram . https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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PLEASE SEE MY FULL [DISCLOSURE POLICY](https://www.smalltownwoman.com/privacy-policy/) FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. [Jump to Recipe](https://www.smalltownwoman.com/beef-stroganoff/#recipe) [Jump to Video](https://www.smalltownwoman.com/beef-stroganoff/#recipe-video) [Print Recipe](https://www.smalltownwoman.com/wprm_print/easy-beef-stroganoff-recipe) ![Beef Stroganoff](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='400'%20viewBox='0%200%20500%20400'%3E%3C/svg%3E) This creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream. It is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes. ![This homemade creamy Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce that has a touch of mustard and sour cream in it.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) This Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did. ![A large skillet full of homemade beef stroganoff](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ## Ingredient Notes and Substitutions See the complete list of ingredients below on the recipe card. - Egg Noodles: mashed potatoes or white or brown rice - Butter: unsalted or salted. If using salted butter, reduce the amount of added salt - Beef steak: petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef. - Onion: preferably sweet yellow - Mushrooms: cremini or white button - Beef broth: preferably low-sodium - Sour cream: full-fat is best - Seasonings: kosher salt, freshly ground black pepper, and fresh parsley ## How to Make Beef Stroganoff This is the summary version; see the recipe card below for the complete list of ingredients and the instructions. Start by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown. Then, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='700'%20viewBox='0%200%201000%20700'%3E%3C/svg%3E) Now, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='700'%20viewBox='0%200%201000%20700'%3E%3C/svg%3E) ## Preparation Tips - I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. - Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. - If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. - My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. ![A large skillet full of beef stroganoff over noodles. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='819'%20height='1024'%20viewBox='0%200%20819%201024'%3E%3C/svg%3E) ## Serving Suggestions Serve it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like [roasted broccoli](https://www.smalltownwoman.com/oven-roasted-broccoli/) or [sauteed asparagus](https://www.smalltownwoman.com/sauteed-asparagus/). It is also delicious with [butter swim biscuits](https://www.smalltownwoman.com/butter-swim-biscuits/) or [garlic knots](https://www.smalltownwoman.com/garlic-knots/). ## Storage and Reheat Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat. To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream. ## More Comfort Food Recipes - [![](https://www.smalltownwoman.com/wp-content/uploads/2024/05/Onion-Gravy-4x5-Preset-3-819x1024.jpg) Onion Gravy](https://www.smalltownwoman.com/onion-gravy/) - [![Buffalo Chicken Casserole](https://www.smalltownwoman.com/wp-content/uploads/2024/04/Buffalo-Chicken-Pasta-Preset-4x5-5-819x1024.jpg) Buffalo Chicken Casserole](https://www.smalltownwoman.com/buffalo-chicken-pasta/) - [![Crockpot Meatballs](https://www.smalltownwoman.com/wp-content/uploads/2024/09/Crock-Pot-Meatballs-4x5-Preset-07-819x1024.jpg) Crock Pot Meatballs](https://www.smalltownwoman.com/crock-pot-meatballs/) - [![](https://www.smalltownwoman.com/wp-content/uploads/2023/10/Chicken-Dumpling-Soup-Preset-3-683x1024.jpg) Chicken Dumpling Soup](https://www.smalltownwoman.com/chicken-dumpling-soup/) - [![Monte Cristo Sandwich](https://www.smalltownwoman.com/wp-content/uploads/2024/05/Monte-Cristo-Sandwich.png) Monte Cristo Sandwich](https://www.smalltownwoman.com/monte-cristo-sandwich/) - [![Baked Macaroni and Cheese](https://www.smalltownwoman.com/wp-content/uploads/2020/11/Three-Cheese-Mac-n-Cheese-DSC_0876-2-683x1024.jpg) Baked Mac and Cheese](https://www.smalltownwoman.com/baked-macaroni-and-cheese/) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Easy Beef Stroganoff Recipe This easy Beef Stroganoff recipe is a mixture of tender seared beef, sweet onions, mushrooms, and fresh minced garlic in a creamy stroganoff sauce that has been lightly seasoned with parsley. It is traditionally served with egg noodles; however, it is equally delicious over mashed potatoes or rice. 4\.99 from 122 votes [Print](https://www.smalltownwoman.com/wprm_print/easy-beef-stroganoff-recipe) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.smalltownwoman.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.smalltownwoman.com%2Fwp-content%2Fuploads%2F2020%2F05%2FBeef-Stroganoff-2-Preset-Recipe-Card-1.jpg&description=Easy+Beef+Stroganoff+Recipe&is_video=false) [Rate](https://www.smalltownwoman.com/beef-stroganoff/#commentform) Course: main dish beef Cuisine: Russian Prep Time: 10 minutes minutes Cook Time: 30 minutes minutes Total Time: 40 minutes minutes Servings: 6 servings Calories: 582kcal Author: Beth Pierce ### Ingredients - 12 ounces egg noodles - 2 tablespoons unsalted butter - 1½ lbs thinly sliced beef steak I use petite shoulder - 1 medium onion chopped - 12 ounces cremini mushrooms - 3 cloves garlic minced - 3 tablespoons all-purpose flour - 2 cups low sodium beef broth - 1 tablespoon Worcestershire Sauce - 1 tablespoon Dijon Mustard - ⅔ cup sour cream - Kosher salt and freshly ground black pepper - Chopped Fresh Parsley ### Instructions - Boil egg noodles according to package instructions and drain well. - Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned. - Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes. - Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened. - Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley. ### Video ### Notes - I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. - Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. - If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. - My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. ### Nutrition Calories: 582kcal \\| Carbohydrates: 50g \\| Protein: 35g \\| Fat: 28g \\| Saturated Fat: 13g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\.2g \\| Cholesterol: 142mg \\| Sodium: 295mg \\| Potassium: 954mg \\| Fiber: 3g \\| Sugar: 4g \\| Vitamin A: 333IU \\| Vitamin C: 2mg \\| Calcium: 77mg \\| Iron: 4mg Did You Make This Recipe?Mention [@smalltownwomanfoodnut](https://www.instagram.com/smalltownwomanfoodnut) or tag [\#smalltownwomanfoodnut](https://www.instagram.com/explore/tags/smalltownwomanfoodnut)\! Are you on the hunt for more delicious recipes? Follow Small Town Woman on [Facebook](https://www.facebook.com/SmallTownWoman), [Pinterest](https://www.pinterest.com/smalltownwom/), and [Instagram](https://www.instagram.com/smalltownwomanfoodnut/). https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf ## More Recipes and Cooking - [![Pecan Pie Cookies](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)Pecan Pie Cookies](https://www.smalltownwoman.com/pecan-pie-cookies/) - [![Pork Chop Suey](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)30 Most Loved Pork Recipes](https://www.smalltownwoman.com/30-most-loved-pork-recipes/) - [![Mexican Street Corn Pasta Salad](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)Mexican Street Corn Pasta Salad](https://www.smalltownwoman.com/mexican-street-corn-pasta-salad/) - [![Egg In a Hole](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)Egg in a Hole](https://www.smalltownwoman.com/egg-in-a-hole/) Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. ## Reader Interactions ### Comments 1. Jerome January 29, 2026 at 7:08 am ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This beef stroganoff recipe was so comforting and delicious. Thanks for sharing such a hearty and flavorful recipe that I can’t wait to add to our dinner rotation. [Reply](https://www.smalltownwoman.com/beef-stroganoff/#comment-364438) [« Older Comments](https://www.smalltownwoman.com/beef-stroganoff/comment-page-14/#comments) ### Leave a Reply [Cancel reply](https://www.smalltownwoman.com/beef-stroganoff/#respond) ## Primary Sidebar ### Popular - [![Szechuan Beef](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Szechuan Beef](https://www.smalltownwoman.com/szechuan-beef/) - [![Hunan Chicken](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Hunan Chicken](https://www.smalltownwoman.com/hunan-chicken/) - [![Broccoli Quiche](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Broccoli Quiche](https://www.smalltownwoman.com/broccoli-quiche/) - [![Collard Greens](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Southern Collard Greens](https://www.smalltownwoman.com/southern-collard-greens/) - [![Bread Pudding](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Bread Pudding](https://www.smalltownwoman.com/bread-pudding/) - [![Turkey Meatballs](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='500'%20height='500'%20viewBox='0%200%20500%20500'%3E%3C/svg%3E)Turkey Meatballs](https://www.smalltownwoman.com/turkey-meatballs-in-easy-cream-sauce/) ### Subscribe for WHOLESOME RECIPES YOU CAN SINK YOUR TEETH INTO Copyright © 2013–2026 ·Small Town Woman ## Sharing is Caring Help spread the word. 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Readable Markdown	THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL [DISCLOSURE POLICY](https://www.smalltownwoman.com/privacy-policy/) FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. This creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream. It is easy enough for a novice cook and hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes. ![This homemade creamy Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce that has a touch of mustard and sour cream in it.](https://www.smalltownwoman.com/wp-content/uploads/2023/12/Beef-Stroganoff-Final-Preset-4x5-3-819x1024.jpg) This Classic Beef Stroganoff Recipe is one of our favorite comfort meals. We love to serve it for our Sunday family meal (like the Waltons), although it is easy enough to serve on a weeknight meal. If you have never tried it, it is a must. You and your loved ones will be so happy that you did. ![A large skillet full of homemade beef stroganoff](https://www.smalltownwoman.com/wp-content/uploads/2023/12/Beef-Stroganoff-Final-Preset-4x5-1-819x1024.jpg) ## Ingredient Notes and Substitutions See the complete list of ingredients below on the recipe card. - Egg Noodles: mashed potatoes or white or brown rice - Butter: unsalted or salted. If using salted butter, reduce the amount of added salt - Beef steak: petite shoulder, ribeye steak, beef tenderloin, sirloin steak, flank steak, or ground beef. - Onion: preferably sweet yellow - Mushrooms: cremini or white button - Beef broth: preferably low-sodium - Sour cream: full-fat is best - Seasonings: kosher salt, freshly ground black pepper, and fresh parsley ## How to Make Beef Stroganoff This is the summary version; see the recipe card below for the complete list of ingredients and the instructions. Start by boiling your egg noodles according to the package instructions and draining well. Meanwhile, add a little butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches, so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Add the onions and mushrooms and cook for a few minutes or until the mushrooms brown. Then, reduce the heat to low and add the garlic, cooking for another minute. Sprinkle in the flour. Stirring constantly, cook for another couple of minutes. ![](https://www.smalltownwoman.com/wp-content/uploads/2024/11/Blank-1000-x-700-copy-391-1.jpg) Now, slowly stir in the beef broth. Stir in the Worcestershire sauce and Dijon mustard. Simmer for about 10 minutes or until thickened. Remove from the heat and stir in the sour cream. Add the cooked noodles and beef and simmer gently to warm everything. Garnish with chopped fresh parsley. ![](https://www.smalltownwoman.com/wp-content/uploads/2024/11/Blank-1000-x-700-copy-392.jpg) ## Preparation Tips - I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. - Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. - If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. - My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. ![A large skillet full of beef stroganoff over noodles. ](https://www.smalltownwoman.com/wp-content/uploads/2023/12/Beef-Stroganoff-Final-Preset-4x5-7-819x1024.jpg) ## Serving Suggestions Serve it with egg noodles, pasta, mashed potatoes, or brown or white rice. I also like to include a vegetable side dish like [roasted broccoli](https://www.smalltownwoman.com/oven-roasted-broccoli/) or [sauteed asparagus](https://www.smalltownwoman.com/sauteed-asparagus/). It is also delicious with [butter swim biscuits](https://www.smalltownwoman.com/butter-swim-biscuits/) or [garlic knots](https://www.smalltownwoman.com/garlic-knots/). ## Storage and Reheat Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power, stirring several times or on the stovetop over low heat. To freeze this dish, remove the portion to freeze before adding the sour cream. Cool completely, add the contents to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or on the stovetop over low heat. Once warmed, stir in the sour cream. ## More Comfort Food Recipes ![](https://www.smalltownwoman.com/wp-content/uploads/2020/05/Beef-Stroganoff-2-Preset-Recipe-Card-1.jpg) - 12 ounces egg noodles - 2 tablespoons unsalted butter - 1½ lbs thinly sliced beef steak I use petite shoulder - 1 medium onion chopped - 12 ounces cremini mushrooms - 3 cloves garlic minced - 3 tablespoons all-purpose flour - 2 cups low sodium beef broth - 1 tablespoon Worcestershire Sauce - 1 tablespoon Dijon Mustard - ⅔ cup sour cream - Kosher salt and freshly ground black pepper - Chopped Fresh Parsley - Boil egg noodles according to package instructions and drain well. - Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned. - Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes. - Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened. - Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley. - I love Amish Egg Noodles and use them in this recipe often. They are a little thicker and have a rich flavor. Be sure to get the extra-wide noodles. Of course, any short pasta will work well with this recipe. - Save 1/2 cup of the pasta water to thin the sauce if it gets too thick. - If available, get Cremini Mushrooms, as I find that they add a little more of a deep savory flavor. However, if not available, you can substitute white button mushrooms. - My favorite cut of beef for this recipe is the petite shoulder. If unavailable, you can substitute ribeye steak, beef tenderloin, sirloin steak, flank steak, or even ground beef. Beef stew is not a good choice for this recipe since it is best cooked low and slow. Calories: 582kcal \\| Carbohydrates: 50g \\| Protein: 35g \\| Fat: 28g \\| Saturated Fat: 13g \\| Polyunsaturated Fat: 2g \\| Monounsaturated Fat: 11g \\| Trans Fat: 0\.2g \\| Cholesterol: 142mg \\| Sodium: 295mg \\| Potassium: 954mg \\| Fiber: 3g \\| Sugar: 4g \\| Vitamin A: 333IU \\| Vitamin C: 2mg \\| Calcium: 77mg \\| Iron: 4mg Are you on the hunt for more delicious recipes? Follow Small Town Woman on [Facebook](https://www.facebook.com/SmallTownWoman), [Pinterest](https://www.pinterest.com/smalltownwom/), and [Instagram](https://www.instagram.com/smalltownwomanfoodnut/). https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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