If you’ve ever craved a meal that wraps you in cozy comfort and rich, indulgent flavors, this Creamy Beef Stroganoff with Mushrooms and Pasta Recipe is going to steal your heart. Tender strips of scotch fillet steak mingle effortlessly with earthy mushrooms all bathed in a luscious, velvety sauce made with sour cream and Dijon mustard — the perfect marriage of creamy tang and hearty goodness. Paired with your favorite pasta or egg noodles, this dish is both an easy dinner win and a guaranteed crowd-pleaser that feels a little fancy without any fuss.

Ingredients You’ll Need

The image shows a collage of four shots on a white marbled surface, featuring raw red beef with white marbling. The top section has two whole steak pieces side by side, showing a smooth texture with some white fat. The bottom left section shows small thin strips and small pieces of beef arranged in two separate piles. The bottom right section has a close-up of a knife slicing long, twisted thin strips of beef from a larger piece. The middle left section shows a woman's hand pressing down on one steak piece flat with a fist, highlighting the texture and thickness. Photo taken with an iphone --ar 4:5 --v 7

What’s truly stunning about this Creamy Beef Stroganoff with Mushrooms and Pasta Recipe is how every simple ingredient plays a starring role. From the succulent beef to the punch of Dijon mustard, each component layers in flavor and texture that build to an unforgettable dish.

600 g / 1.2 lb scotch fillet steak / boneless rib eye: Tender and juicy beef that cooks quickly, giving the stroganoff its meaty base.
2 tbsp vegetable oil (divided): Essential for browning the steak beautifully without sticking.
1 large onion (or 2 small), sliced: Adds sweetness and a slight bite to balance the creaminess.
300 g / 10 oz mushrooms, sliced (not too thin): Earthy and hearty, they soak up the sauce and deepen the flavor profile.
40 g / 3 tbsp butter: Enriches the sauce and helps soften the onions perfectly.
2 tbsp flour: The secret to thickening the sauce without any lumps.
2 cups / 500 ml beef broth, preferably salt reduced: Creates a savory base that melds all the flavors together.
1 tbsp Dijon mustard: Adds a subtle tang and complexity to the creamy sauce.
150 ml / 2/3 cup sour cream: The heart of the stroganoff’s rich and silky texture.
Salt and pepper: To taste, elevating all the natural flavors.
250 – 300 g / 8 – 10 oz pasta or egg noodles: The perfect vehicle to soak up every bit of that luscious sauce.
Chopped chives, for garnish (optional): Bright, fresh notes that contrast the richness beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Creamy Beef Stroganoff with Mushrooms and Pasta Recipe

Step 1: Prepare the Beef

Start by tenderizing the steak to about 3/4 cm thick using your fist or a mallet. This helps the beef cook evenly and quickly. Slice into thin strips around 5 mm wide, cutting longer pieces in half. Remember to discard any excess fat for the best texture. Season with a pinch of salt and pepper to enhance the natural flavors right from the beginning.

Step 2: Brown the Beef

Heat one tablespoon of vegetable oil in a skillet over high heat. Spread half the beef slices quickly and leave them untouched for 30 seconds so they get a gorgeous sear. Turn them quickly and brown the other side another 30 seconds before transferring to a plate. Repeat with the remaining beef in the second tablespoon of oil. Don’t fret if pieces look a bit pink inside — they’ll finish cooking in the sauce!

Step 3: Sauté Onion and Mushrooms

Lower the heat to medium-high and melt butter in the same skillet. Toss in the sliced onions and cook for about one minute until they start softening. Add your mushrooms next and cook until they’re golden and every flavorful bit stuck to the pan is loosened — that’s pure taste magic waiting to enrich your sauce.

Step 4: Make the Sauce Base

Sprinkle the flour over the mushrooms and onions, stirring constantly for one minute to create a roux that will thicken the sauce. Gradually add half the beef broth while stirring to avoid lumps, then pour in the rest. Stir well to combine everything into a silky base ready to carry all those delicious flavors.

Step 5: Finish the Creamy Sauce

Stir in the sour cream and Dijon mustard. The sauce might look a little split at first, but as it simmers, it’ll transform into a perfectly smooth and creamy coating. Let it gently simmer on medium-low heat for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Don’t forget to taste and adjust salt and pepper as needed — seasoning is key!

Step 6: Return the Beef to the Sauce

Add the browned beef strips back into the pan along with any juices on the plate. Simmer just for one minute to marry the flavors and warm the meat through without overcooking. Then, take the pan off the heat to keep that tender texture intact.

Step 7: Cook the Pasta

While your sauce finishes, boil your choice of pasta or egg noodles until al dente according to package instructions. Drain well, then plate generously with the creamy beef and mushroom sauce on top. It’s time to dig in!

How to Serve Creamy Beef Stroganoff with Mushrooms and Pasta Recipe

The image shows a creamy dish in a white bowl filled with slices of brown cooked meat and light beige mushroom pieces, all coated in a thick, smooth, light brown sauce. Small green garnishes are scattered on top, adding a touch of color. A silver spoon is partially submerged in the sauce, showing the texture and thickness. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your dish with freshly chopped chives adds a lovely pop of color and a hint of mild onion flavor that cuts through the richness. You can also sprinkle a bit of freshly cracked black pepper or a dusting of smoked paprika for an additional flavor twist.

Side Dishes

This dish tastes fantastic alongside a crisp green salad with a light vinaigrette that refreshes the palate between bites. Roasted or steamed green vegetables such as asparagus, broccoli, or green beans bring a vibrant, healthy contrast. Garlic bread is another fun option to soak up every last bit of that creamy sauce.

Creative Ways to Present

If you want to elevate the presentation, serve the stroganoff in individual shallow bowls and garnish with a sprig of fresh thyme or parsley. For dinner parties, try layering pasta and sauce in clear glass dishes to showcase the beautiful colors and textures of the beef and mushrooms. A small drizzle of truffle oil on top can also make it feel extra special.

Make Ahead and Storage

Storing Leftovers

Your leftover Creamy Beef Stroganoff with Mushrooms and Pasta Recipe keeps well in an airtight container in the fridge for up to three days. The flavors will continue to meld, but it’s best to enjoy it within this timeframe for maximum freshness.

Freezing

You can freeze the stroganoff sauce and beef separately from the pasta for the best texture. Portion the sauce into freezer-safe containers and freeze for up to three months. When ready, thaw overnight in the fridge before reheating gently.

Reheating

Reheat the stroganoff sauce and beef gently on the stovetop over low heat to avoid curdling the sour cream. Add a splash of beef broth or water if needed to loosen the sauce. Reheat the pasta separately by tossing in hot water or microwaving briefly, then combine just before serving.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While scotch fillet or boneless rib eye is ideal for tenderness, you can also use sirloin or even flank steak sliced thinly. Just be mindful of cooking times, as some cuts are less forgiving with overcooking.

What can I substitute if I don’t have sour cream?

Greek yogurt is a great substitute that provides the same tang and creaminess. Just add it off the heat to prevent curdling. Cream cheese thinned with a splash of milk also works in a pinch.

Is it possible to make this dish gluten-free?

Yes! Swap the all-purpose flour for a gluten-free alternative like cornstarch or a gluten-free flour blend. Also, be sure to check that your broth and pasta are gluten-free varieties.

Can I prepare this recipe in advance for a dinner party?

You can prepare the beef and sauce up to a day ahead and gently reheat before serving. Cook the pasta fresh on the day to keep it from becoming mushy. This way, you’ll save time while keeping textures perfect.

What pasta types work best with beef stroganoff?

Egg noodles are the classic choice because their texture and shape hug the sauce beautifully. However, tagliatelle, pappardelle, or even fettuccine work just as well, along with short pasta like penne if you prefer.

Final Thoughts

This Creamy Beef Stroganoff with Mushrooms and Pasta Recipe brings a little slice of indulgence into your weeknight dinners without any complicated steps. It’s one of those dishes that feels like a warm hug on a plate and tastes even better the next day. Trust me, once you try it, it’ll become that go-to comfort food everyone asks for again and again. So grab your skillet, gather your ingredients, and get ready to enjoy a glorious bowl of creamy, mushroom-studded goodness that really hits the spot.