Easy Beef Stroganoff is pure comfort food (and really easy to make).
This one pan dish simmers tender chunks of beef in a rich and savory sour cream mushroom gravy!
Serve this beef stroganoff recipe spooned over egg noodles or mashed potatoes for a complete meal!
A Quick Weekday Meal!
- Beef stroganoff is quick and easy to make, yet it tastes like it’s been cooking for hours.
- It all cooks in just one pan for less mess and fewer dishes to wash.
- The secret to beef stroganoff with tender meat is in the cooking method (be sure not to overcook!).
- The easy sauce is delicious and can be stretched by adding extra mushrooms or veggies.
Ingredients for Beef Stroganoff
- Beef – Use steak in this recipe for great flavor and tender results. Try sirloin steak, ribeye, or beef tenderloin. Regardless of which cut of beef you choose, be sure it doesn’t overcook.
- Note: If you have leftover steak or cooked beef, slice and add it at the end—just long enough to heat through.
- Onions & Mushrooms – Onions and mushrooms not only add great flavor to this dish, but they also help stretch the stroganoff a bit further! Use either white or cremini mushrooms.
- Stroganoff Sauce – Sauce for beef stroganoff is so easy, it practically cooks itself. Broth and seasonings are thickened with a bit of flour and it’s finished off with sour cream (or swap in Greek yogurt if you’d like).
Beef Stroganoff Variations
- You can swap the from-scratch sauce for a can of condensed cream of mushroom soup for an instant dish.
- Use frozen or homemade meatballs or ground beef.
- Add extra veggies, like peas, to stretch the meal further.
Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favorite.
How to Make Beef Stroganoff
- Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
- Cook the Veggies: Cook onions & mushrooms in butter until softened.
- Make the Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
- Stir in Sour Cream: Stir the beef back into the pan until heated through. Stir in sour cream & serve. Garnish with fresh parsley if you’d like.
Holly’s Tips for Stroganoff
Here are a few tips to make this the best Beef Stroganoff recipe you’ve ever had!
- For the best browning on the steak, avoid overcrowding and use medium-high heat. The browning adds lots of flavor.
- To ensure the beef is tender, be sure not to overcook it. It should be a little bit pink inside, it will cook a little bit more in the sauce.
- Scrape up the little brown bits in the pan when making the sauce.
- For a thicker sauce, mix equal parts cornstarch and water and then add it to the boiling sauce a bit at a time until it reaches the desired consistency.
- Ensure the sour cream doesn’t come to a boil to prevent it from curdling.
Got Leftovers?
Leftover beef stroganoff can be stored in an airtight container for up to 4 days. Store the noodles separately from the stroganoff.
Freeze portions without egg noodles (they get mushy in the freezer) in zippered bags for up to 4 weeks and thaw in the refrigerator until ready to reheat on the stove.
What to Serve With Beef Stroganoff
Serve over any any type of pasta or potatoes. My two favorites are egg noodles (packaged or homemade) or macaroni noodles. It’s also great over rice or even cauliflower rice.
Did your family love this Beef Stroganoff Recipe? Leave us a rating and a comment below!
Easy Beef Stroganoff
Equipment
Ingredients
- 1 ½ pounds sirloin steak or ribeye , cut into ½-thick strips or 1-inch cubes
- 3 tablespoons 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 ½ ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
Instructions
- Season the beef with salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- In a large skillet or saucepan, 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 for 5 minutes.
- Add the beef and any juices on the plate to the sauce. Cook for an additional 2 minutes or until the beef is heated through.
- Remove from the heat and gently stir in sour cream. Season with salt and pepper to taste. Serve over egg noodles and garnish with parsley.
Video
Notes
- For the most flavorful dish, choose striploin or ribeye. Any beef type will work, but steaks tend to have the best flavor.
- Brown the beef at a medium-high temperature. Don’t cook it all the way through, it’s steak and can be a little bit pink inside.
- Brown in small batches. Overcrowding the pan can prevent the beef from browning properly.
- For a thicker sauce, make a slurry with equal parts cornstarch and water. Add it to the boiling sauce a bit at a time until it reaches the desired consistency.
- Ensure the sour cream doesn’t come to a boil to prevent it from curdling.
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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Delicious. I’ve made it a few times before but this time I did use a better quality steak and it totally made a huge taste difference. My husband absolutely loved it.
Great recipe, thank you! Followed instructions, the sauce is delicious! Nice using my own seasoning vs “the packet” sold in stores. We bought a cheaper meat and overcooked it when trying to sear it. Lesson learned. Meat choice does matter. We are enjoying great meals with your recipes…
Can I make a suggestion for an alternate style of beef stroganoff? My family recipe uses Brandy (forget the beef broth), tarragon instead of thyme and garlic powder, nix the Worcestershire, add in several shakes of Tabasco sauce. Most everything else the same and to taste (plus maybe a sprinkle of fresh parsley at the end). The result is the BEST you’ll ever have!
Sounds great, thanks for sharing Laura Ann!
Good afternoon, I notice a lot of recipes have mushrooms; can they be made without? I and some of my family members are very allergic to them, but I also know it might change the flavor of the recipes. Thank you for your help.
Hi Mildred, of course! Most recipes can be made without mushrooms, but you are right it does change the flavor slightly.
I have never made beef stroganoff before but it sounded good and this was the first recipe I found. It was so easy to make and DELICIOUS!!! I am gluten free so I substituted gluten free flour and served over rice noodles. Will definitely be making this again!
Great recipes. Very easy to follow. Thanks
verygood. both egg noodles and mashed potatoes were served with the sliced up prime beef sirloin tip stroganoff made a good combo. i made twice the recipe. added white wine at the end to thin out the sauce. the sauce was a light creamy mixture. The mustard, Worcestershire. garlic as nice background flavor atop the seared prime steak drippings and bits. It was thumbs up from my mother, the two home health aides. I too give it a firm thumbs up. Don’t be afraid to double up on a good olive oil. Same for more onions. i used pancake mix instead of flour woth salt and pepper to coat the thin sliced beef. it crispedup nicely. everyone had seconds. oh btw. This is my first time making this dish. I impressed with myself
Very good yummmmm
Great Recipes thank you for sharing
I am so glad you are enjoying the recipes Kevin!
I made this for dinner tonight. The only thing I did differently was make my own dijon mustard. Other than that, I followed everything. This is a new addition to my recipe book. The whole family loved it!