This beef stroganoff is a quick and easy favorite with tender chunks of beef & mushrooms in a rich sour cream gravy.
This dish is traditionally served over egg noodles for the perfect meal.
An Easy Favorite
Beef stroganoff is a dish originating from Russia. Traditionally it contains chunks of beef in a sour cream sauce (sometimes with a bit of tomato sauce or mustard). There are many variations of this dish and this one is a favorite!
- We love that it is a quick weeknight meal!
- The cooking method in this recipe ensures extra tender beef every time.
- The addition of mushrooms and onions adds lots of savory flavor!
- It can be served over egg noodles (or mashed potatoes or rice)!
Beef for Stroganoff
- The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
- Cut strips about 1/2″ thick, so the beef can brown without overcooking.
- 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.
How to Make Beef Stroganoff
- Sear the beef and set it aside.
- Saute veggies. Soften onions and mushrooms. Add broth and herbs and simmer.
- Thicken the sauce with a bit of cornstarch and stir in sour cream.
- Serve over egg noodles.
Tips for Perfection
- Add flour to the mushrooms to help thicken the stroganoff 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 sour cream can cause it to curdle.
What to Serve with Beef Stroganoff
This recipe is traditionally served over egg noodles but other great sides include:
- creamy mashed potatoes
- white rice or low carb cauliflower mashed potatoes
- couscous or quinoa
- Homemade Garlic Bread to sop up any sauce left in the bottom of the bowl!
If you’d like to add in a veggie, simple steamed broccoli with butter, green peas or roasted asparagus make great options!
Got Leftovers?
- reheat on the stove or in the microwave.
- Heat just until warmed so the beef doesn’t overcook.
To Freeze Beef Stroganoff: 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.
Did you enjoy this Beef Stroganoff? Be sure to leave a rating and a comment below!
Quick & Easy Beef Stroganoff
Ingredients
- 1 ½ pounds sirloin steak cut ½" 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
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.
Video
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine American, Russian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Perfect! Super simple & delicious
Does the recipe call for 1 tsp dried for fresh thyme?
Hi Annie, we use dried thyme leaves for this recipe!
I love your recipes!!! This roast is exactly the same as my mother used to make and sooo good. The only thing I leave out is the tomato paste (personal taste) She made stew very similarly and added celery and carrots and additional tomato paste
I just came back to this page for the umpteenth time to make this recipe again tonight (although I *almost* know it by heart now), it’s become one of my family’s favorites. EVERYONE likes it, and it’s hard to make something that everyone not only likes but actually gets excited about. Great job with your recipe, I make it exactly as the recipe says except that I usually double it for my large family. The only thing I would add is, don’t forget to pick up fresh Italian or French bread for dunking in the sauce!
Family said it was the best Beef Stroganoff I have ever made. Son told me to make sure to ALWAYS invite him for dinner when I make it again !
That is a compliment for sure! So happy you enjoyed it, Nancy.
Great recipe. My whole family LOVES it. It takes me longer to prep than listed but I’m not a great cook so cutting the meat and mushrooms takes me forever. Also I add more broth and flour to make more sauce. (Addition amount depends on family size) but I definitely think it needs more sauce mixture.
So happy you loved this recipe, Jennifer.
Thank you for a eady and tasty recipe. We’re on a low salt duet so eliminated the salt. The other ingredients added so much flavir to this dish. Very satisfying and quick to make
You are very welcome, Carolyn. I am glad this recipe was such a hit for you!