Beef stroganoff is one of those dinners that has been around forever for a very good reason. My family clears the pan every single time and asks when we are having it again before they have even finished their first bowl.

A skillet filled with creamy beef stroganoff, featuring wide egg noodles, sliced beef, sauce, and fresh parsley garnish, with a wooden spatula resting in the pan.

A Quick Look At The Recipe

Recipe Name: Beef Stroganoff
Main Ingredients: The Beef, sirloin tenderloins, Creole Trinity and Herb seasoning, garlic powder, Cowboy Butter seasoning, Salt and pepper, all-purpose flour, The Sauce
Why You'll Love It: This beef stroganoff sears seasoned sirloin strips and cooks egg noodles directly in a creamy beef broth and half-and-half sauce with caramelized onions, tomato paste, and sour cream for an easy one-pot comfort dinner.

The Cowboy Butter seasoning and CTH on the beef are what make this version specifically different from a standard stroganoff. They add a bold, herby, slightly Cajun depth that runs through the sear and into the sauce and makes every bite taste more interesting than a plain salt and pepper stroganoff.

Why You’ll Love This Recipe

One pan handles the sear, the caramelization, the sauce, and the noodles. Everything builds in sequence in the same vessel and the cleanup is minimal.
The egg noodles cook directly in the creamy beef broth sauce and absorb all that flavor as they hydrate. They end up tasting completely different from noodles boiled in plain salted water.
Caramelized onions scraped up with the browned beef bits produce a sauce base that has depth and sweetness and complexity before the broth even goes in.
This works equally well with sliced sirloin for something more restaurant-style or ground beef for a faster, more budget-friendly weeknight version.

Ingredients Needed To Make Beef Stroganoff

The Beef

Sirloin tenderloins sliced into strips then cut in half produce the most tender, most steak-like result. Ground beef is the faster, more budget-friendly alternative that works equally well in the same recipe. CTH seasoning, garlic powder, Cowboy Butter seasoning, salt, pepper, and a tablespoon of flour coat the beef before searing.

The Sauce

Butter caramelizes the sliced onion and minced garlic in the beef drippings. Tomato paste and soy sauce add concentrated savory depth. Beef broth or bone broth is the primary liquid base. Half-and-half adds a lighter creaminess than heavy cream. Sour cream adds the classic slightly tangy richness that defines a proper stroganoff sauce.

The Noodles

Dry egg noodles added directly to the simmering sauce cook through in the pot and absorb the beef broth and cream as they go.

How to Make Beef Stroganoff

1

Season the beef strips with CTH, garlic powder, Cowboy Butter seasoning, salt, and pepper. Toss with the flour until evenly coated. Sear in butter over medium-high heat until golden brown on both sides. Remove and set aside.

2

Add a few extra pats of butter to the same pan. Add the sliced onion and garlic and cook over medium heat, scraping up all the browned bits from the sear, until the onions are soft, golden, and caramelized. Take your time here.

3

Add the tomato paste and let it darken slightly on the bottom of the pan. Add the soy sauce and stir everything together. Pour in the beef broth, half-and-half, and sour cream. Season with more CTH and stir until smooth and combined.

4

Bring to a boil. Add the egg noodles and nestle them into the sauce. Cover and cook stirring occasionally until the noodles are completely tender and most of the liquid has been absorbed into a thick creamy sauce.

5

Return the seared beef and any accumulated juices to the pan. Stir gently and let everything warm through together for a couple of minutes. Garnish generously with fresh parsley and serve immediately.

Beef Stroganoff

This beef stroganoff sears seasoned sirloin strips and cooks egg noodles directly in a creamy beef broth and half-and-half sauce with caramelized onions, tomato paste, and sour cream for an easy one-pot comfort dinner.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: beef, noodles

Prep Time: 10

Cook Time: 25

Servings:

Ingredients

The Beef

4 sirloin tenderloins sliced into strips and cut in half (or 1 lb ground beef)
1 tbsp Creole Trinity and Herb seasoning plus more for the sauce
1 tbsp garlic powder
1 tbsp Cowboy Butter seasoning
Salt and pepper to taste
1 tbsp all-purpose flour

The Sauce

2 tbsp butter plus a few extra pats for the onions
1 whole onion sliced
1 to 2 tbsp garlic minced
1 tbsp tomato paste
1 tbsp soy sauce
2 1/2 cups beef broth or beef bone broth
1 cup half-and-half
1/4 cup sour cream
2 to 3 cups dry egg noodles
Fresh parsley for garnish

Instructions

Season the beef strips with CTH seasoning, garlic powder, Cowboy Butter seasoning, salt, and pepper. Sprinkle with the flour and toss until evenly coated.
Melt the butter in a large skillet or pot over medium-high heat. Add the beef and sear on both sides until golden brown with a good crust. Remove and set aside.
Add a few pats of butter to the same pan. Add the sliced onion and minced garlic. Cook over medium heat, scraping up the browned bits from the bottom, until the onions are soft, golden, and caramelized.
Add the tomato paste and let it cook and darken slightly on the bottom of the pan. Add the soy sauce and stir everything together with the onions.
Pour in the beef broth, half-and-half, and sour cream. Season with a little more CTH, salt, and pepper. Stir until creamy and smooth.
Bring to a boil. Add the egg noodles and nestle them into the sauce. Cover and cook, stirring occasionally, until the noodles are tender.
Return the seared beef and any accumulated juices to the pan. Stir to combine and let everything warm through together. Garnish with fresh parsley and serve immediately.