Easy Beef Stroganoff


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This traditional beef stroganoff is a quick and easy favorite. Juicy strips of beef and mushrooms smothered in a rich creamy beef gravy and best of all it’s ready in no time at all!

This dish is traditionally mixed with sour cream and served over egg noodles for the perfect meal!

Overhead picture of Beef Stroganoff in a pot

Why We Love This Recipe

  • Who doesn’t LOVE noodles and beef and mushrooms in a savory, creamy gravy sauce? Just add egg noodles (or zucchini noodles for a healthier option)!
  • We love that this comes together quickly, great for a weeknight meal!
  • The cooking method in this recipe ensures juicy tender meat instead of overcooked beef.
  • The addition of mushrooms and onions add lots of savory flavor!

To Make Perfect Stroganoff

      • The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
      • Use a sharp knife to cut the steaks about 1/2″ thick, this allows the beef to brown without overcooking so it stays tender.
      • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
      • Brown in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.

Overhead shot of Beef Stroganoff in a pot

How to Make Beef Stroganoff

  1. Sear the beef and set aside.
  2. Soften onions and mushrooms. Add broth and herbs and simmer.
  3. Thicken the sauce with a bit of cornstarch and stir in sour cream.
  4. Serve over egg noodles.

Tips for Beef Stroganoff Sauce:

    • Add flour to the mushrooms to help thicken the sauce.
    • Cook the flour for a minute or two (like when you make a roux) to get rid of starchy flavor.
    • Thicken the mixture further with a cornstarch slurry if needed (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
    • Add sour cream at the end and just heat it. Boiling the sour cream can cause it to curdle. Reheat it on low if needed.

Beef Stroganoff in a white bowl

What to Serve with Beef Stroganoff

This recipe is traditionally served over egg noodles but other great sides include:

If you’d like to add in a veggie, simple steamed broccoli with butter, green peas or roasted asparagus make great options!

Got Leftovers?

If you’re lucky enough to have leftovers, this reheats well on the stove or in the microwave. Remember to heat (and not cook) so the beef doesn’t overcook and get chewy!

Can you freeze beef stroganoff? Sure can!! Place in portioned containers and seal well.  Defrost in the refrigerator overnight and heat on the stove or microwave. Freeze this recipe without egg noodles as pasta tends to get mushy in the freezer.

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Did you enjoy this Beef Stroganoff? Be sure to leave a rating and a comment below!

Overhead shot of Beef Stroganoff in a pot
4.92 from 93 votes
Review Recipe

Easy Beef Stroganoff

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly Nilsson
Course Beef, Dinner, Main Course
Cuisine American
This easy beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!

Ingredients

  • 1 ½ pounds sirloin steak cut 1/2" thick
  • 3 tablespoons flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 14 ½ ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon dijon mustard
  • ½ teaspoon thyme
  • ½ cup sour cream

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Instructions

  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
  • Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
  • Season with salt & pepper and serve over egg noodles and garnish with parsley.

Recipe Notes

  • Brown the beef at a medium-high temperature but don't cook it all the way through (it's steak, it can be pink inside).
  • Brown in small batches, if the pan is overcrowded, it'll steam and won't get a nice crust.
  • Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
  • Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
  • Reheat it on low if needed.

Nutrition Information

Calories: 453, Carbohydrates: 12g, Protein: 43g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 148mg, Sodium: 761mg, Potassium: 1092mg, Fiber: 1g, Sugar: 3g, Vitamin A: 530IU, Vitamin C: 4.6mg, Calcium: 107mg, Iron: 3.8mg
Keyword beef stroganoff, beef stroganoff recipe, how to make beef stroganoff
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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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