This is an easy version of beef stroganoff that my family LOVES!

Strips of beef are smothered in a rich savory sauce with onions and mushrooms. Serve this stroganoff recipe over egg noodles or mashed potatoes.

pot of Easy Beef Stroganoff

Beef Stroganoff Is the Ultimate Comfort Food Because…

  • My method ensures the beef is so tender and packs in a lot of flavor.
  • Mushrooms and onions not only add flavor, but they stretch the meal further too!
  • Simple ingredients, balanced flavors, and quick preparation set this recipe above the rest.
  • This recipe is comforting and delicious!
noodles , sour cream , beef , oil , wine , thyme , flour , broth , Worcestershire , cornstarch , mustard and onion with labels to make Instant Pot Beef Stroganoff

Beef Stroganoff Ingredients

  • Beef: This recipe quickly sears the beef to keep it juicy and tender. Ribeye has great fat and flavor, while sirloin is more affordable and still tender. You can also use leftover steak or beef tenderloin.
  • Onions/Mushrooms: Onions and mushrooms add a rich, rustic flavor. Cremini mushrooms are my first choice, but any kind will do—try portobello or button mushrooms.
  • Broth: Use beef broth or stock in this recipe. If using low-sodium you may need to add extra salt.
  • Sour Cream: Sour cream is traditional and turns the gravy into a creamy mushroom sauce. Replace it with full fat Greek yogurt to add protein and reduce calories.

How to Make Beef Stroganoff

This classic beef stroganoff recipe satisfies the hungriest of appetites!

  1. Sear the beef in seasoned flour and transfer to a plate (recipe below).
  2. Cook onion in butter and then add mushrooms and garlic.
  3. Stir in flour and remaining sauce ingredients and cook until thickened.
  4. Return beef to the skillet and cook until beef is heated through, then stir in the sour cream.

Serve with egg noodles, rice, or over mashed potatoes.

bowl of Beef Stroganoff

Best Tips For Tender Beef Stroganoff

  • Brown the beef in small batches, if you add too much to the skillet it will steam instead of brown.
  • The beef is steak, so it can be a little bit pink inside.
  • For the best flavor, ‘deglaze’ the skillet in Step 6 by scraping up the yummy bits and stirring them into the sauce. You can use a splash of dry white wine if you’d like!
  • Thicken sauce by mixing a 1:1 ratio of cornstarch to water (this is called a slurry). Pour a little bit at a time while stirring the sauce in Step 6.

How to Store Beef Stroganoff

Store leftover beef stroganoff separate from the noodles in an airtight container for up to 4 days. Freeze portions without the noodles for up to a month and thaw in the refrigerator.

Reheat on the stove or in the microwave, adding a little milk if needed.

More Stroganoff Favorites

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pot of Easy Beef Stroganoff
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Beef Stroganoff

This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
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  • 1 ½ pounds sirloin steak or ribeye
  • 3 tablespoons all purpose flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 8 ounces mushrooms sliced, white or cremini
  • 1 clove garlic minced
  • 14.5 ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves
  • ½ cup sour cream
  • cooked egg noodles, pasta, or mashed potatoes for serving


  • Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
  • Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
  • In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
  • Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
  • Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
  • Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
  • Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
  • Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.



  • For the most flavorful dish, choose striploin or ribeye. Any variety of steak will work.
  • Brown the beef in small batches for the best browning. Do not cook it all the way through; it’s steak and can be a little bit pink inside.
  • For a thicker sauce, make a slurry with equal parts cornstarch and water (start with 1 ½ tablespoons each). Whisk it into the boiling sauce a bit at a time until it reaches the desired consistency.
  • Don’t boil the sour cream or it can curdle.
  • Leftovers can be stored in the refrigerator for up to 4 days or the freezer for 4 months.
4.97 from 543 votes

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

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
easy Beef Stroganoff with a title
comforting Beef Stroganoff in the pot with writing
close up of Beef Stroganoff with writing
Beef Stroganoff in the pot and plated with writing


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. My mother-in-law showed me this recipe and we’ve been using it ever since! I use my cast iron Dutch oven for deeper flavors, Maille Dijon, and a smidge more sour cream. This recipe is very user-friendly and is very tasty! :)5 stars

  2. This turned out beautifully. The flour really makes the sauce quite like a gravy. I seared my meat and it turned out so well, better than ever. I’ve had stroganoff be gummy before, but this turned out well and your method is on point, seasonings are amazing (I added a bit more garlic, salt, and Worcestershire to taste). I decided to rough chop the mushrooms and cube the steak to make everything nice and bite sized. Served over warm egg noodles -delicious!5 stars

  3. I just prepared my first ever stroganoff using pork since I had this meat already. The end result was delicious. Prep was easy. I’ll be making this dish often.5 stars

    1. You can find the nutrition information below the recipe. Click “JUMP TO RECIPE” at the top of the post and scroll just below the instructions. Nutrition information provided is an estimate and can vary based on brands used.

  4. Delicious recipe! I had a tail end of a beef tenderloin in freezer so I used that. Thank you for the reminder that you can use plain Greek yogurt instead of sour cream. My husband and I really enjoyed this recipe! Thanks!5 stars

  5. My husband couldn’t stop talking about how good this was and making sure keep in our rotation…. Will definitely make agin and didn’t need to change anything !!!!5 stars

  6. Something I do that I believe retains the flavor of the mushrooms…. I cook them first in butter and olive oil plus a teaspoon of black truffle oil. I set them aside and combine them back in at the end. To me, this retains a layer of flavor that adds to the overall dish. It is a little more work, up to you personally, but I have done it both ways and believe it’s worth the extra effort. A splash of merlot and a tablespoon of lemon juice are, IMHO nice additions.5 stars

  7. Is it possible to cook this in a pressure cooker, searing meat and add all ingredients to pot and cook on beef setting?

    1. Absolutely, Liz! Just make sure your pan is big enough to fit all the ingredients without crowding. I would love to hear how it turns out for you!

  8. Delicious! added 1/4 c of red wine, dash of horseradish cream and dash of seeded mustard with beef stock and just kicked flavour up nicely. great recipe! thanks!5 stars

  9. Thought’s. I have a bunch of backstrap, do you think it would be as good maybe even better than the ribeye?5 stars

    1. I don’t have experience with backstrap and haven’t tried it with this recipe, but I do think it would work great.

  10. I was so very hungry for this and my youngest son didn’t want another tomato based recipe. I did add a 1/2 Cup of red wine before the broth, Worcester, etc. The sauce was so thick and creamy. Delicious! 5 for 5 at our house.5 stars

  11. I doubted this recipe…. I was wrong!!! Happily, Wrong! The flavors blend so well! Awesome recipe, highly recommend!5 stars