My family LOVES this easy beef stroganoff! Strips of beef are smothered in a rich, savory sauce with onions and mushrooms in a recipe that comes together in no time.
This post may contain affiliate links. Please read our disclosure policy.
Why you’ll love this family favorite recipe!
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!
Best Steak for Beef Stroganoff
- Ribeye is super tender and flavorful (richer because of the marbling).
- Sirloin is tender, not too pricey, and easy to find.
- Tenderloin/Filet is the most tender, but usually overkill/expensive for stroganoff.
- Flank steak or skirt steak can also be used, but be sure to slice very thin against the grain and don’t overcook.
You can also use leftover steak or beef tenderloin.
What Is Stroganoff Sauce Made Of?
Beef stroganoff sauce is rich and creamy with savory mushrooms and a little tang from sour cream, all simmered together into an easy, comforting gravy.
- Mushrooms: Cremini mushrooms are my first choice, but any kind will do. You can 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
- Sear the beef in seasoned flour and transfer to a plate (full recipe below).
- Cook onion in butter, and then add the mushrooms and garlic.
- Stir in 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.
How to Store Beef Stroganoff
Store leftover beef stroganoff separate from 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.
What to Serve with Stroganoff
Did you enjoy this Beef Stroganoff Recipe? Leave a rating and comment below!
Equipment
Ingredients
- 1½ pounds sirloin steak or ribeye
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour divided
- 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.
I added a bit more thyme, sour cream and mustard and while it was good it didn’t have that iconic flavour I was hoping for. it’s a great base recipe that can be easily tweaked for preferences which I will use again to get to my desired taste
This was very good, as written.
This recipe looks delicious! I used to love beef stroganoff when I was younger. I’m now allergic to mushrooms. I would love to find a way to recreate the flavor of beef stroganoff without the mushrooms. Do you have any suggestions? Thanks!
You could just leave the mushrooms out, and while it will change the flavor slightly I’m certain it will still be delicious!
Was excited to try this recipe but it fell flat. It wasn’t quite the taste I’m used to and seemed a little bland. I used a different brand of Dijon mustard so maybe that was it. However, I don’t ever recall using mustard in my stroganoff before. Thanks!
I’m sorry to hear you didn’t love this recipe as much as we do Vicki. Thank you for trying it.
This has become our favorite recipe to make! We use portabella mushrooms because they are the only ones my husband will eat. Served with Spätzle it’s soo good.
Please add the cook mode icon so I don’t have to keep unlocking my phone every step of the recipe. Thank you!!
Thank you for your suggestion Karen!
Best tasting sauce of all I’ve tried. a house full of men say 5 stars!! thank you!!
Perfect
Delicious! Used left over top sirloin roast.
Another Purrfekt Recipe! Thanx for Awesomeness!
Just made this and it is delicious!!
I made this for a few homeless people in our community. They loved it. Thank you, for sharing this recipe.
Great recipe, my family loved
I’ve made this dish before and it’s my husband’s go to for a cold day. Today, I made this dish during our vacation with his family and it was a HIT! Everyone went back for seconds and there were zero leftovers. I received many compliments.
Very good. I used beef tenderloin and it was so tender. I also used fresh portabella mushrooms which I sauteed before hand.
That sounds delicious, Ruth! Thanks for sharing.
Easy and ridiculously delicious! Definitely putting this into the dinner rotation.
I see red wine in the picture of ingredients, but I don’t see it in the recipe. Could you clarify, please and thank you.
Hi Becky, adding wine is optional. If you would like to try it, I would add ¼ to ½ cup of red wine at the beginning of step 6 to deglaze the pan. Scrape up all the yummy brown bits for the best flavor! I hope this helps.
very good