How Do I Make Beef Stroganoff Sauce?

In a 10-inch skillet, cook mushrooms, onions, and garlic in butter until onions are soft, stirring occasionally; remove from skillet.

What is the base of the beef stroganoff sauce?

First, a few words about the ingredients. (The quantities are listed in the entire recipe below.) Add the following to your shopping list for the greatest beef stroganoff recipe:

  • Mushrooms: For this dish, I use baby bella mushrooms, but any species or mix of mushrooms will work.
  • Steak: I prefer flank steak, but any stir-fry-friendly cut would suffice. Make sure to thinly slice the steak against the grain for a tender result. (Alternatively, if you want, you can prepare beef stroganoff with ground beef.)
  • Classic beef stroganoff sauce contains the following ingredients: butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour, and plain Greek yogurt (or sour cream). If you don’t want to cook with wine, simply add a bit extra beef stock instead.
  • Egg Noodles: I grew up eating stroganoff with egg noodles, but it would also be excellent with rice, polenta, quinoa, zoodles, or any other type of noodle.
  • Finally, as a colorful garnish, feel free to sprinkle on some chopped fresh parsley. In addition, I always like to add a pinch of black pepper.

In stroganoff, can I use cream instead of sour cream?

Beef Stroganoff has been a typical family dish for centuries. To make the sauce creamy, many people use sour cream. However, I discovered that using heavy cream smooths out the sauce.

In beef stroganoff, what can I use instead of sour cream?

Greek yogurt and cream cheese are two excellent sour cream replacements in beef stroganoff.

Instead of sour cream, 1/2 cup full-fat Greek yogurt is used in this recipe. Greek yogurt has a mild acidic “tang” that is similar to sour cream’s flavor.

This dish can also be made using 1/2 cup cream cheese, which will result in a thicker, richer sauce.

How can you make stroganoff thicker?

  • Set aside 1/3 cup flour and 1/3 cup water.
  • In a small saucepan, cook the beef and mushrooms with 1 tablespoon butter until the flesh is no longer pink.
  • Simmer for 2 minutes with 1/3 cup water and the beef flavor packet (from the ramen noodles).
  • Cook noodles according to package directions in a separate saucepan. Drain the noodles thoroughly. Set aside 2 tablespoons butter and the noodles.
  • Pour the flour-water mixture into the beef mixture in the saucepan. This is going to thicken up rapidly!
  • Stir in the sour cream until the mixture is smooth. Add additional flour-water mixture if it’s too runny, and more sour cream if it’s too thick.
  • Serve the noodles with the stroganoff sauce on top.

Is it possible to use chicken broth for beef broth?

Chicken broth, like beef broth, is a kitchen essential that may be used as a stand-in if you run out of the meaty soup. This delicious, salty liquid has a milder flavor than beef broth, but it works well as a stand-in. Chicken broth has a similar nutritional profile to beef broth, with a low calorie count and a high salt content.

How can I make beef stroganoff more flavorful?

The ultimate comfort food is beef stroganoff! Learn how to prepare my quick and simple version, which is ideal for serving over egg noodles.

Is it true that we’re already four days into November? NOVEMBER? Who are you, huh? I’m a little uneasy about how rapidly this year has passed. To get away from it all, I curl up on my couch with a huge bowl of this incredibly soothing beef stroganoff.

I’m sure I’m not the only one who thinks we’ve officially entered comfort food season. AMIRIGHT? Soups and one-pan chicken meals, like this one (over rice), are ideal for this time of year.

Let me state upfront that this is just my rendition of a stroganoff before the beef stroganoff cops come for my recipe. I’m sure there are plenty of other, more authentic recipes available. This is just my opinion, and I strongly urge you to try it since it’s delicious.

In my beef stroganoff recipe, I like to use small baby bella (or crimini) mushrooms. It adds a lot of flavor and nutrition to this recipe, which would otherwise be just meat and gravy. It’s all up to you; if you want to omit the mushrooms and add additional meat (which would be my hubby), go ahead!

Another thing to keep in mind is to brown the meat in batches. When browning meat, you don’t want to overcrowd the skillet because this can result in steaming beef slices. If you’re using a 1012-inch skillet, you’ll need to divide the meat into three or four batches. Trust me, it’s worth it! Using a stainless steel skillet also helps to produce more flavor. This is because when the meat (together with the mushrooms, shallots, and garlic) is browned, it leaves little flavor bits on the bottom of the skillet, which we deglaze with beef stock. When you use a nonstick skillet, the food never gets a chance to attach to the bottom of the pan, resulting in a bland gravy! Can you tell I’ve given this a lot of thought? I sound like Alton Brown.

In the spirit of worth it, I deviated from the recipe and added a large splash of Worcestershire sauce to my stroganoff. It aids in the formation of tastes. Do not miss out on this opportunity.

Mustard is another item I utilized. WOWZA! 2 tiny tablespoons The flavor changes dramatically. Mustard isn’t exactly novel in a beef stroganoff recipe. Many recipes all around the world include a little to brighten the flavor; yet, it makes all the difference. I wasn’t a fan of mustard until I tried this dish, and I’m never going back to my old ways.

Grab a ladle and spoon a large scoop of beef stroganoff onto an egg noodle bed. With lots of chopped mushrooms and tender meat, this gravy is warm and comforting.

With all those noodles, there’s a lot of fork twirling going on. This dish is ideal for a chilly evening. Now, if Houston will only give us one:/

Is it possible to substitute mayonnaise for sour cream?

We’ve all been there: you start making a recipe only to realize you’re missing an ingredient or are completely out of one. You don’t want to leave to go out and get some. There will be no condemnation here! Fortunately, most recipes can be simply substituted if the missing ingredient is sour cream. Depending on what you’re preparing, you’ll want to use a different replacement.

Sour cream is commonly used as a fat in baking, and it gives baked goods a lot of moisture and richness. When substituting, search for something comparable to the original, such as mayonnaise or yogurt. The majority of sour cream substitutes still contain dairy. If you’re looking for a dairy-free alternative, there are dairy-free sour creams and yogurts available.


Yogurt is the greatest sour cream substitute. Yogurt can be used in place of butter in baking, dips, and sauces. That means you can use 1 cup of yogurt instead of 1 cup of sour cream in a recipe that asks for it. The best yogurts are full-fat Greek or natural yogurts, although low-fat or even nonfat yogurts can be used! It’s also delicious as a topping for baked potatoes, as long as it’s not flavored.


Mayo has a poor rep, yet it’s a fantastic sour cream substitute. It can be used in baking and dips as a 1:1 substitute. You’ll lose some of the tanginess that sour cream provides, but it’ll still give moisture to baked items. It also has a similar texture to sour cream, making it a suitable substitute in dips and sauces. To restore some of the tanginess, use mayonnaise and yogurt.


Buttermilk can be used in place of sour cream, but it’s a little difficult to work with because it’s so much thinner. We recommend using only 3/4 cup buttermilk for every cup of sour cream called for in baking. Although the batter appears to be thinner, it should bake up nicely.

If you’re creating a dip, such as spinach artichoke dip, you can substitute buttermilk for up to half of the sour cream. If you’re concerned about it being too thin, you can thicken it with cream cheese, mayonnaise, or yogurt. The buttermilk will enable the flavor to be as similar as possible.

Crme Frache

Crme frache is one of our favorites! It literally means “fresh cream,” and it is exactly that. It tastes like a combination of cream cheese and sour cream. It works well as a topping and in baked goods. It’s also great for adding to pan sauces because it doesn’t curdle as much as yogurt.

Cream Cheese

If you’re using cream cheese as a substitute dip, thin it out a little beforehand. Mix 6 oz. cream cheese with 2 tablespoons milk or buttermilk for every cup of sour cream required. This will thin it out a little and make it easier to incorporate into your dip. If you’re making a pan sauce, use equal parts. Cream cheese is easy to work with and doesn’t curdle.

DIY Sour Cream

Yes! You can manufacture your own sour cream at home, believe it or not. It’s not the quickest or easiest method, but if you’re a sourdough fan or prefer to cook from scratch, it’s worth a shot. 1 cup heavy cream + 1 teaspoon lemon juice + 1 teaspoon white distilled vinegar Allow for a 10-minute cooling period before adding 1/4 cup whole milk. Cover and set aside for 1 to 2 days at room temperature before chilling before serving.


If you’re unfamiliar with kefir, it’s basically an adult version of Gogurt. It has a tangier flavor than other yogurts and is excellent in smoothies. In pancake batter, salad sauces, or dips, use an unflavored version. Avoid sprinkling it on top of burritos because it’s a touch too thin.

Cottage Cheese

If you’re looking for a healthy alternative to sour cream, try cottage cheese. To create a closer taste and texture, use the tiny curd option and combine 1 cup with 1/4 cup milk and 2 tablespoons lemon juice.

Coconut Milk

Coconut milk is the finest alternative if you need something vegan or dairy-free. Choose full-fat canned foods. Remove the top layer of coconut cream and combine it with some lemon juice or apple cider vinegar to provide a hint of sourness.

How do you prepare beef stroganoff with sour cream?

  • Along with the chopped onion, add 4 to 6 ounces of sliced fresh mushrooms and 1 more tablespoon of butter or olive oil to the skillet.
  • 1 finely minced garlic clove, sauted for about 2 minutes; add to the beef and sauce combination. Alternatively, 1/2 teaspoon garlic powder can be added to the sauce mixture.
  • Increase the flour to 2 tablespoons and the beef broth to 1 1/2 cup for a more saucy stroganoff. To make 6 tablespoons of sour cream, double the amount of sour cream.
  • Instead of parsley, use thinly sliced fresh chives or green onion tops to garnish the stroganoff.
  • Make a dairy-free beef stroganoff for individuals who have lactose intolerance.

Can cream cheese be used in place of sour cream?

Is there any cream cheese left over from your morning bagels in the fridge? It’s great news: it’s a good sour cream substitute! Because cream cheese is thicker, you’ll need to soften it little before using it. Use 6 ounces cream cheese diluted with a tablespoon or two of milk, buttermilk, or water for every 1 cup of sour cream called for in a recipe. Allow the cream cheese to come to room temperature before mixing it with the liquid.