Comfort food doesn’t get much better than classic Beef Stroganoff. With tender beef, savory mushrooms, and a rich, creamy sauce served over noodles, this timeless dish is the perfect way to bring warmth and flavor to the dinner table. It’s hearty, satisfying, and ideal for busy weeknights or cozy family meals.

The secret to an extra smooth and flavorful sauce? Daisy Sour Cream. Stirred in at the end, Daisy Sour Cream creates a creamy, velvety texture while adding just the right touch of tanginess to balance the savory beef and mushrooms. It’s an easy and delicious way to elevate homemade meals.

Beef Stroganoff is a recipe the whole family can enjoy and one that feels both comforting and special. Serve it over egg noodles, rice, or mashed potatoes for a delicious meal that’s sure to satisfy. Add a sprinkle of fresh parsley for a simple finishing touch.

Whether you’re revisiting a family favorite or trying it for the first time, Beef Stroganoff made with Daisy Sour Cream is a creamy, comforting classic that never goes out of style.

• Pasta (4 cups): While egg noodles are traditional, but any bite-sized pasta will work well in this recipe.
• Beef Sirloin (1 pound): Tender, flavorful, and economical, sirloin has a great beefy taste without breaking the bank.
• Mushrooms (1/2 pound): Baby Bella, shiitake, and white button mushrooms, or a combination of the three will work well. Mushrooms lend an earthy, savory flavor and a hearty texture to the stroganoff.
• All-Purpose Flour (1/4 cup): Used to dredge the beef, it also acts as a thickener to the sauce.
• Salt (2 teaspoons): Used to season the flour.
• Black pepper (1/2 teaspoon): Used to season the flour.
• Vegetable Oil (2 tablespoons): Used to sear the beef.
• Butter (2 tablespoons): Used to sear the beef and add a bit of flavor.
• Minced Onion (1 tablespoon): Lends a touch of earthy sweetness, and aroma that balances the rich, tangy sour cream sauce.
• Minced Garlic (1 teaspoon): Adds a savory, and aromatic base that enhances the earthy flavors of mushrooms and beef.
• Beef Broth (1/2 cup): Creates a rich, savory, and liquid-based gravy that balances the creaminess of the sour cream.
• Daisy Sour Cream (1 cup): Provides the iconic creamy texture and a subtle, tangy acidity that balances the rich, savory flavors of the beef and mushrooms.

• No time for searing meat? Try precooked, packaged meatballs, found in the fresh meat and frozen meat aisles of the grocery store.
• Boneless ribeye, tenderloin, or flank steak also work well in this recipe.
• Cut meat against the grain for optimal tenderness.
• Ground beef, chicken breasts, or turkey may also be substituted for the beef.
• Quarter or half mushrooms. Don’t slice too thin or they’ll get soggy.
• Don’t overcrowd the pan. Cook meat and mushrooms in batches for optimal caramelization.
• Want a zestier sauce? Try adding a few teaspoons of Dijon mustard or tomato paste.
• Want more depth of flavor? Try adding a splash of Worcestershire sauce, white wine, or sherry.
• Make sure not to boil the sauce once the sour cream is added. Boiling will lead to a curdled sauce.
• Try serving stroganoff on rice or mashed potatoes instead of pasta.
• Gently reheat leftovers on low heat on the stovetop to avoid breaking the cream sauce.

1. Cook the pasta according to the package directions.
2. Meanwhile, slice beef into thin bite-sized strips against the grain. Mix flour, salt, and pepper. Toss beef strips in flour until coated.
3. Heat 1 tablespoon oil and 1 tablespoon butter in 12” skillet. Brown half the beef and the mushrooms over medium-high heat. Remove and repeat with remaining oil, butter, and beef.
4. Add onion, garlic and broth to the skillet and cook for 1 minute, scraping up brown bits from the bottom.
5. Add beef mixture back to skillet. Reduce heat to low. Stir in sour cream and simmer on low until heated through (do not boil).
6. Serve over warm pasta.