by Holly
This easy Beef Stroganoff recipe is one of our favorite comforting meals on a busy weeknight! Not only is homemade beef stroganoff the stuff of food legends everywhere, but it is filling, economical and makes for great leftovers!
Tender chunks of beef and mushrooms in a rich beefy gravy mixed with sour cream and served over egg noodles. Add in a side salad and some crusty bread for dipping!
Creamy Homemade Beef Stroganoff
Who doesn’t LOVE noodles and beef and mushrooms in a savory, creamy gravy sauce? Makes a great potluck recipe and an even better ‘take it to work the next day’ recipe. Just add egg noodles (or zucchini noodles for a healthier option)!
What is Beef Stroganoff? It is a Russian-style dish of sautéed pieces of thinly sliced beef drenched in seasoned flour, sauteed in oil and then served in a savory, creamy sauce over egg noodles.
Originating in mid-19th century Russia, it has become a popular entrée around the world with very few variations. A ground beef stroganoff recipe is just as easy, but we love making this version with strips of steak as well!
How to Make Beef Stroganoff
The Best Beef for Stroganoff:
- What kind of beef is best for stroganoff? Sirloin steak or ribeye (or really any tender marbled steak) is great in this recipe.
- Use a sharp knife to cut the steaks about 1/2″ thick, you want to be able to brown the beef 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.
To Make Beef Stroganoff Sauce:
- I 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.
- You can thicken this 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. You can reheat on heat on low if needed.
What to Serve with Beef Stroganoff
Beef Stroganoff recipe is a delicious entrée and we most often serve it over egg noodles (which is a traditional beef stroganoff side dish).
Other great sides to serve it with include our favorite creamy mashed potatoes, white rice or low carb Cauliflower Mashed Potatoes. I often add in a side of 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?
If you’re lucky enough to have leftovers, this reheats well on the stove or in the microwave. Remember to heat (and not overcook) 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.
More Recipes You’ll Love
- Ground Beef Stroganoff (Hamburger) – quick and easy!
- Beef Stroganoff Casserole – tender and flavorful!
- Slow Cooker Salisbury Steak – Reader favorite, so good!
- Easy Mushroom Beef Stroganoff – super easy shortcut recipe
- Mushroom Salisbury Steak – Comfort food favorite!
- Chicken Stroganoff – so delicious
Easy Beef Stroganoff
Ingredients
- 1 1/2 lbs sirloin steak cut 1/2" thick
- 3 tablespoons flour divided
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion diced
- 8 oz mushrooms sliced
- 1 clove garlic minced
- 14.5 oz beef broth
- 1/2 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon thyme
- 1/2 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 and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
Add broth, thyme, dijon mustard and Worcestershire sauce. 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I’ve made Stroganoff for years with ground beef, only because I thought it was easier/faster. It was a nice change making it the way it should be. This is a very tasty recipe & I loved the subtle dijon flavor!
It’s always fun to change it up! Glad you liked the recipe Barbara :)
Looks delicious
I hope you love it if you get a chance to try it!
This was a great recipe! Made it tonight, the whole pan is gone!
I am so glad you enjoyed this recipe Christina!
That looks good.
Thanks Virginia!
No noodles??
We do usually serve this over egg noodles as mentioned in the recipe and article. That’s my favorite side for Beef Stroganoff. Enjoy Heather!
If you leave the mushrooms out, what could be substituted for them. Just can’t handle them
You can leave them out or add extra onions or zucchini. Enjoy Judy!
Thank you… was thinking more onions but thought that would be to much…. Will def. try this
I like to look at different recipes.
I hope you find lots to try Julia!
I made this tonight and it was great. Couldn’t find when to put the garlic in so I put it with the mushrooms. Thank you for the recipe.
I am so glad you enjoyed the recipe Sharlene!
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Many thanks
Have a blessed day!!
Hi Liz, if you go to the bottom of this page, you will see a box where you can put in your email. This will get you on the newsletter list! I hope this helps!
I have a secret ingredient that makes my stroganoff over the top flavorful. I add 1/2 cup of red Burgundy wine near the beginning of cooking. It really is a must.
What a great tip! I will have to try adding red wine Deborah! Thanks!
So, it looks like you cut this sirloin into slices about 1/4″ to 1/3″ thick. And you are cooking them only 1 minute on each side? They will not be tender, but pretty rare at 2 minutes. Later you add them back just to warm them up. I would think you would add them to the onion/mushroom/broth mix to cook to tenderness before you add the flour and thicken the sauce. Most of the stroganoff I’ve had has tender beef in it. Did I miss something?
I cut the sirloin 1/2″ thick and sear them over medium high for a couple of minutes. This is enough to get a crust and brown the outside. As they are set aside, they’re still hot and will continue to cook a bit more (and they also cook in the mixture at the end).
I prefer to serve lean beef at medium. If you add them to the broth mixture to cook the beef will be well done (and can easily be overdone causing it to be tough). You can most certainly cook it longer if you’d prefer!
Enjoy!
Looking forward to sending and receiving interesting recipes.
Thank you Richard, happy cooking!
These are yummy looking recipes. Trying them next week.