Beer-Braised Beef Stroganoff (Easy Version)

Tender, juicy beef in a silky, mushroom-studded sauce finished with sour cream and a splash of lager. Comforting, weeknight-friendly, and full of pub-worthy flavor.

Serves

4

Prep Time

15 minutes

Cook Time

35–45 minutes

Ingredients

Beef and Seasoning

• 1.5 lb beef sirloin or flank steak, sliced thinly against the grain into 1/2-inch strips
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp paprika (sweet or smoked)
• 1 tbsp all-purpose flour (for light dusting)

Base and Sauce

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 10 oz cremini or white mushrooms, sliced
• 2–3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 cup beer (lager or pilsner; see Beer Notes)
• 1/2 cup low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 cup sour cream (full-fat for best texture)
• 1–2 tsp lemon juice or red wine vinegar (to finish, optional)
• Chopped fresh parsley, for garnish

To Serve

• Cooked egg noodles, mashed potatoes, or buttered rice

Why Beer Works

• Beer brings malty sweetness, gentle bitterness, and toasted grain notes that deepen the gravy without making it heavy.
• Lager or pilsner reduces cleanly, enhancing the seared beef and mushrooms while keeping the sauce bright.
• The carbonation and alcohol lift browned bits from the pan, building flavor fast.

Instructions

1. Prep the beef
2.  

• Pat beef dry. Toss with salt, pepper, paprika, and a light dusting of flour. The flour helps browning and lightly thickens the sauce.

2. Sear the beef
3.  

• Heat a large skillet or sauté pan over medium-high. Add 1 tbsp butter and the olive oil.
• Sear beef in 2 batches, 1–2 minutes per side, just until browned (do not fully cook). Transfer to a plate. Add a touch more oil if the pan looks dry.

3. Sauté vegetables
4.  

• Reduce heat to medium. Add remaining 1 tbsp butter.
• Add onions with a pinch of salt; cook 3–4 minutes until softened.
• Add mushrooms; cook 5–6 minutes, stirring occasionally, until browned and their liquid evaporates.
• Stir in garlic and cook 30 seconds until fragrant.

4. Build the pan sauce
5.  

• Clear a small space in the pan; add tomato paste and cook 1 minute to caramelize.
• Stir in Dijon and Worcestershire.
• Pour in beer, scraping up browned bits. Add beef broth and bring to a lively simmer. Simmer 5–7 minutes to reduce by about one-third.

5. Return beef to the pan
6.  

• Add any beef juices back to the skillet and simmer 2–3 minutes more, just until the beef is cooked through and tender. Keep the simmer gentle to avoid toughness.

6. Finish creamy
7.  

• Reduce heat to low. Stir in sour cream until the sauce turns silky and light brown. Do not boil after adding sour cream.
• Taste and adjust with salt and pepper. If you want extra brightness, add 1–2 tsp lemon juice or vinegar.

7. Serve
8.  

• Spoon over buttered egg noodles, mashed potatoes, or rice. Garnish with chopped parsley.

Tips for Tender Beef and a Silky Sauce

• Slice against the grain: Thinner, cross-grain slices stay tender even with quick cooking.
• Quick sear only: Browning adds flavor; overcooking in this step makes beef tough. Finish cooking gently in the sauce.
• Reduce, then enrich: Let beer and broth reduce before adding sour cream. This concentrates flavor and keeps the sauce from thinning out.
• Keep it gentle: After sour cream goes in, keep heat low to prevent curdling.
• Balance the beer: If the sauce tastes slightly bitter after reducing, a small pinch of sugar or an extra spoon of sour cream smooths it out. A squeeze of lemon also brightens.
• Control thickness: If too thick, splash in a bit more broth. If too thin, simmer a minute longer before adding sour cream.

Variations

• Steakhouse twist: Add 1 tsp cracked pepper and finish with a pat of butter for gloss.
• Herby: Stir in 1 tsp fresh thyme or 1 tbsp chopped dill at the end.
• Earthier mushrooms: Swap in part shiitake or porcini (rehydrated) for deeper flavor.

Beer Notes

• Best choices: Clean lager or pilsner for balanced malt and gentle bitterness. A light amber works if you want mild caramel notes.
• Avoid: Very bitter IPAs (can taste harsh when reduced) and dark stouts/porters (too roasty for classic stroganoff).
• Nonalcoholic option: Use a good NA lager; you’ll get malt aroma and balance without alcohol. Adjust salt and acidity to taste.