This post may contain affiliate links. Please read our disclosure policy.
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.
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!
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!
- Sear the beef in seasoned flour and transfer to a plate (recipe below).
- Cook onion in butter and then add mushrooms and garlic.
- Stir in flour and remaining sauce ingredients and cook until thickened.
- 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.
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
Did you enjoy this Beef Stroganoff Recipe? Leave a rating and a comment below!
Beef Stroganoff
Equipment
Ingredients
- 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 salted 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
- egg noodles pasta, or mashed potatoes for serving
Instructions
- 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.
Video
Notes
- 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.
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.
very good. hubby loved it. I followed recipe. I did add celery and heavy cream to make it a little more saucey. will make this again. the meat was tender I used ribeye steak.
can I use plain yogurt in place of the sour cream?
Jennifer, yes you can use plain yogurt in place of sour cream.
I added a splash of worsteshire, hope I didn’t ruin it !
Worcestershire would be perfect in this!
Really perfect, I used gluten free flour and it was still yummy
Can you guys help me? Why does my meat come out tough? What am I doing wrong?
Hi Joanna, you could be overcooking the beef. We slice the beef into ½-thick strips or 1-inch cubes and cook as directed in the recipe to ensure it doesn’t over cook.
Very good. My husband and I loved it. I used filet beef so that it was extra tender!! Had to sub regular mustard for the Dijon but still turned out lovely over egg noodles. I will make this again!
Because of finances. I replaced the beef with chicken. And I cook the chicken just like you with the beef. I cut it up and I’ll tell you what if you’re not a bee person and you like chicken or chickens. Just a better financial option. You should try this. It is really good. My family loved it. Thank you for the base recipe
Second time my son and I have made this. All the kids love it. We do mashed potatoes and egg noodles.
This was very good for a classic comfort food dish I grew up with! The dish in general, features great beef/mushroom flavor in a tasty sauce that develops…then smoothed out with sour cream at the end. Fresh mushrooms are a must, as is relatively high quality beef, being they are featured front and center here. In this case, I used what I had on hand at the time, which was some grass-fed, organic, high quality stew meat that Amazon Fresh had a deal on, and it worked great…flavorful yet tender. I recommend sprinkling a little caraway seed over the egg noodles….the flavor Segway’s right into the sauce!
Great job, and highly recommended!
So good! Thank for this recipe. Second time I’m making it!
I love the recipe
Turned out great. First time doing it from scratch.
I made a double batch of this and it turned out Fantastic! Everyone loved it! I’ve made this before and I’ve also tried other recipes from online but this is by far my favorite! Sometimes I will add an extra onion or more mushrooms because my husband loves them. Holly I love your recipes and I have enjoyed making many of your recipes. You (Holly Nilsson) and Sara Welch have the best recipes. And with you, I can also save money but not give up flavor. That helps my budget too. So thank you and God bless you all of the yummy recipes!
Thank you so much for your kind words Debbie, so glad you loved the recipe!
Can these ingredients be mixed and frozen for a future meal? Everything except the noodles?
Hi Chrissy, as long as you leave the noodles out this freezes well.
This recipe is absolutely delicious and surprisingly easy to make! I would recommend this to anyone who is in search of a quick meal that doesn’t disappoint! Thank you for sharing!