Creamy Beer Stroganoff 🍺🥩 Classic Comfort with a Malty Twist — Deep Flavor, No Fuss

This recipe swaps the traditional white wine or broth for beer, adding depth and balance. The result? A creamy, umami-packed sauce that’s still familiar, but with bold pub flair.

Ingredients (Serves 4)

  • 1 lb beef sirloin, flank steak, or stew meat, thinly sliced
  • Salt and pepper
  • 2 tbsp flour (for dusting beef)
  • 2 tbsp butter
  • 1 tbsp oil (optional, for browning)
  • 1 medium onion, sliced
  • 8 oz mushrooms, sliced (cremini, button, or mix)
  • 2 cloves garlic, minced
  • ¾ cup beer (brown ale, dunkel, or amber lager — malty, not too hoppy)
  • 1 tbsp Dijon mustard
  • ½ cup beef broth
  • 1 tsp Worcestershire sauce
  • ½ cup sour cream (or Greek yogurt)
  • 1 tsp paprika
  • Optional: fresh thyme or parsley for garnish
  • Cooked egg noodles, mashed potatoes, or buttered spaetzle (for serving)

Instructions

Step 1: Prep & Brown the Beef

Pat beef dry and season with salt and pepper. Lightly dust with flour. Heat butter and oil in a large skillet over medium-high. Sear beef in batches just until browned (don’t overcrowd). Remove and set aside.

Step 2: Sauté Aromatics

In the same pan, reduce heat to medium. Add onions and mushrooms. Sauté 6–8 minutes until softened and browned. Add garlic and cook 1 minute more.

Step 3: Deglaze with Beer

Pour in beer and scrape up the browned bits. Let it bubble for 2–3 minutes to reduce slightly and mellow the alcohol.

Step 4: Simmer Sauce

Stir in broth, mustard, Worcestershire, and paprika. Simmer 5–7 minutes until slightly thickened. Return beef to pan and simmer gently 2–3 more minutes (don’t overcook — beef should stay tender).

Step 5: Make It Creamy

Turn heat to low. Stir in sour cream until smooth and creamy. Warm through — do not boil after adding dairy. Adjust seasoning with salt and pepper.

Step 6: Serve

Spoon over hot egg noodles, mashed potatoes, or spaetzle. Garnish with chopped parsley or thyme if desired. Serve immediately with a cold beer on the side.

Beer Pairing Tips

  • Brown ale or dunkel = deep, toasty malt flavors
  • Amber lager or Vienna lager = balanced, clean, and classic
  • Avoid hoppy IPAs — bitterness clashes with the creamy sauce

Flavor Variations

  • Add a splash of heavy cream for extra richness
  • Swap beef for ground beef or mushrooms for a budget-friendly or vegetarian version
  • Use smoked paprika or a touch of horseradish for kick
  • Add a dash of caraway or nutmeg for a German twist

Pro Tips

  • Slice beef against the grain for tenderness
  • Don’t overcook once the sour cream is in — keep it warm, not hot
  • This dish reheats well — add a splash of broth or beer to loosen the sauce
  • Want to bulk it up? Stir in peas, spinach, or sautéed cabbage before serving

Final Thoughts

Creamy Beer Stroganoff is hearty, comforting, and bold — the kind of stick-to-your-ribs meal that pairs just as well with cold weather as it does with a pint of lager. It’s everything you love about the classic, but with beer driving the depth.

Sear the beef. Pour the beer. Stir in the comfort. 🍺🥩🔥

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