by Holly
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
Prep Time 15 minutes
Servings 4 servings
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
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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 & 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.
Recipe 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.)
More Beefy Faves
- Ground Beef & Mushroom Stroganoff – quick and easy!
- Beef Stew Recipe
- Beef Tips & Gravy – tender and flavorful!
- Slow Cooker Salisbury Steak – Reader favorite, so good!
- CrockPot Beef Stew
- Mushroom Salisbury Steak – Comfort food favorite!
- Chicken Stroganoff – so delicious
Made this last night. Only deviations were Better than Bullion instead of broth and leftover rotisserie prime rib for the meat. It was very tasty and good for a quick version. I will do it again.
I have nothing against “Cream of…” soup recipes, and I do those often, but I chose this one because it didn’t have soup as a base. I’m glad I did.
Great quick and easy version! Works like a charm. Great way to use leftover steak. I add a little smoked paprika to the flour.
Yum, that sounds like a delicious addition, thanks for sharing, Robin!
I live alone. I had this for 3 meals. It was very good each time. I appreciate so much you didn’t say to use cream of mushroom soup (or any canned “cream of). Thank you again for the recipe.
So happy you enjoyed this recipe and the leftovers, Jeannette!
This was a very good recipe but I would reduce the amount of thyme by at least half or even to a pinch. We love thyme but the amount in this recipe was a bit overwhelming for our tastes. That being said, my hubby loved it and I will be making it again!
So happy you enjoyed it, Karen!
I followed the recipe exactly as directed. I took my time and cooked the beef in small batches leaving ample room for turning the strips.
I will certainly be making this dish again.
It was so delicious.
Came out very good tho I did dr recipe for left overs. Yummy yum yum
So happy you enjoyed it, Kevin!
Very tasty, the best I’ve ever had.
Deviations:
My veal was approaching its self-life so that is what I used. Veal is perfect for this dish.
I used a can of Campbell’s beef broth concentrate plus about half a can of water.
I wish I had more mushrooms, I only had half a Pampa’s Mushrooms jar, they really taste great.
The sour cream really adds to the flavour and creaminess.
Sounds great, Chris! Thanks for sharing your substitutions.
no comment. just getting on your list.
You’re in the right place Sue; welcome! To receive emails with new recipes, you can click here to sign up to receive emails. Look forward to sending you recipes!
Really yummy! I did omit the Worcestershire sauce and mustard (personal preference).
Suggestion for a delicious flavor enhancer: I used Better Than Bouillon® instead of the beef broth. I used the recommended 2 tsp. of BTB to 2 cups water. Then I added to the boiling water all the little scraps of beef I had after trimming the meat and let it cook with the broth about 10 minutes. It made for a nice rich sauce.
Delicious!!!!!
Hi Penny , can I use hamburger meat instead of bedded strips .
Hi Norma, here is a ground beef stroganoff recipe for you!
Is the thyme amt based on fresh or dried?
Yes Lisa, dry thyme leaves.
Omg, I can already tell this is going to be off the chart delicious. I don’t have my mom’s cookbook today, so thank you — appreciate this beautiful, simple yet perfectly tasty recipe. Ya nailed it.
Thank you. Perfect. Just like my Mom use to make.
Hi there! How big is one serving?
One serving is one quarter of the recipe. That’ll be approximately 1 cup. Enjoy Kate!
Thank you Penny and probably a stupid question but does the nutrition include the egg noodles? I’m tight on my macros. Lol
That’s a great question Kate! The nutrition does not include the noodles. You may also enjoy the stroganoff on a bed of zucchini noodles!
Turned out incredible. I cut back on the mushrooms, 10 oz. is too many. I used 5 oz.
This was the easiest and most delicious Beef Stroganoff I’ve cooked and tasted! Sharing recipe with my 29 year old son who’s coming into his own with cooking. Delicious!
Very easy to make and delicious!
Even the picky eaters in my house enjoyed this dish. I will definitely make this again.
Turned out great. Really easy to make with ingredients I already had beside the mushrooms.
I made this for dinner tonight and followed the recipe as written. Delicious! The Hubster had seconds, (had usually does). I didn’t have egg noodles (I thought I did) so I served over rice. Thinly sliced potatoes wound be a nice bed for the stroganoff. I served steamed spinach as a side. This is a keeper. I can use ground beef as well. I used beef for pepper steak. I cut into chunks while the meat was partially frozen. It is important to cook the beef in batches and to make certain not to crowd the pan and keep the beef spread apart as it the pieces of beef are too close together, the meat will steam and not get the flavorful crust that comes from searing. I removed from plan while the meat was slightly pink as it will finish cooking when returned to the pan with the mushrooms and onions. Over cooked beef is tough not fun to eat.
Thank you for sharing Syliva! So glad you enjoyed the stroganoff!
This is sooo delicious. I’m adding it to my regular meal rotation because my family loved it and it’s easy and fast.