Dinner

Easy Mushroom Stroganoff Recipe

Bynova cole February 18, 2026February 18, 2026

Introduction

This easy mushroom stroganoff is a comforting and flavorful twist on the classic dish. Packed with tender mushrooms in a creamy sauce, it’s perfect for a cozy weeknight dinner. Serve it over egg noodles, mashed potatoes, or rice for a satisfying meal.

A round white plate filled with a base layer of curly egg noodles in pale yellow, topped with a creamy sauce covering sliced brown mushrooms. The sauce is smooth and thick, light beige in color, lightly dusted with a reddish-brown spice. Small green parsley leaves are sprinkled over the top, adding bright green accents. A silver fork with a light wooden handle rests on the right edge of the plate, near a green-striped white cloth napkin. The dish sits on a white marbled surface with a small white bowl containing chopped herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh mushrooms, sliced
1/2 cup sliced onion
1/4 cup butter
1 garlic clove, minced
3 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon Worcestershire sauce
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1/2 teaspoon minced fresh thyme
Hot cooked egg noodles
Paprika and chopped fresh parsley, for garnish

Instructions

Step 1: In a large skillet over medium-high heat, cook the sliced mushrooms and onions in butter, stirring occasionally, until tender. Add the minced garlic and cook for one more minute. Use a slotted spoon to transfer the mushroom mixture to a bowl and keep warm.
Step 2: Add the flour to the remaining butter and pan juices in the skillet, stirring until smooth and lump-free. Gradually whisk in the beef broth, Worcestershire sauce, red wine vinegar, bouillon, salt, and pepper. Bring to a boil and cook, stirring frequently, for about two minutes until the sauce thickens.
Step 3: Stir in the sour cream, fresh thyme, and the reserved mushroom mixture. Heat gently until warm, making sure not to let the sauce boil to prevent curdling.
Step 4: Serve the mushroom stroganoff over hot cooked egg noodles. Garnish with a sprinkle of paprika and chopped fresh parsley if desired.

Tips & Variations

Whisk the broth in slowly to avoid lumps and create a smooth, creamy sauce.
For a vegetarian option, substitute vegetable broth and omit Worcestershire sauce or use a vegetarian version.
Try serving the stroganoff over mashed potatoes or rice for a different but equally delicious meal.
Use a mix of mushrooms like cremini, shiitake, and button for deeper flavor.

Storage

Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Avoid boiling during reheating to keep the sour cream from curdling.

How to Serve

A white plate is filled with three layers: at the bottom, pale yellow egg noodles with a curly texture spread out evenly; on top, a creamy light brown sauce generously covering the noodles; and layered over that, thick slices of cooked mushrooms with a soft, slightly shiny texture. Small green parsley leaves are sprinkled across the whole dish adding bright green spots. A fork with a light wooden handle and silver prongs rests on the right side of the plate. The plate sits on a white marbled surface with a white and green striped cloth napkin next to it. In the background, a small white bowl with chopped green herbs is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stroganoff vegan?

Yes, substitute the butter with a plant-based alternative, use vegetable broth, omit the sour cream or replace it with a vegan sour cream substitute, and ensure the Worcestershire sauce is vegan-friendly.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a tangy flavor and creamy texture. Be sure to add it at the end of cooking over low heat to prevent curdling.