This 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 creamy sour cream mushroom gravy.

Serve this over egg noodles or spoon it over mashed potatoes for a complete meal!

beef stroganoff with egg noodles in a white dutch oven

A Quick Weekday Meal!

  • This beef stroganoff recipe tastes like it’s been cooking for hours but it’s quick and easy to make.
  • It needs just one pan, which means less mess and fewer dishes to wash.
  • The secret to tender beef is in the cooking method (be sure not to overcook!).
  • The easy sauce is packed with flavor, stretch it further with extra mushrooms or veggies.
  • Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favorite.
broth , thyme , mushrooms , onion , garlic , butter , oil , steak , seasonings , mustard , flour and sour cream to make Quick & Easy Beef Stroganoff with labels

Ingredients for Beef Stroganoff

Beef – I prefer to use steak in this recipe when possible, it’s tender and has great flavor. Sirloin steak, ribeyes, or beef tenderloin are the best cuts for beef stroganoff. Regardless of which cut of beef you choose, be sure it doesn’t overcook!

If you have leftover steak or cooked beef, slice and add it at the end just enough to heat through.

Short on time? Use frozen or homemade meatballs or ground beef.

Onions & Mushrooms – Onions and mushrooms not only add amazing flavor to this dish, but they also help stretch the beef a bit further! Use either white or cremini mushrooms. You can add other veggies to this beef stroganoff recipe. Try zucchini or even frozen peas.

Stroganoff Sauce – The sauce practically makes itself, it’s so easy. A mixture of broth and seasonings simmered and thickened before stirring in sour cream (or swap in Greek yogurt if you’d like).

You can swap the from-scratch sauce for a can of condensed cream of mushroom soup for an instant dish but honestly, its so easy that it’s worth making homemade.

Overhead shot of Beef Stroganoff in a pot

How to Make Beef Stroganoff

  1. Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
  2. Soften Onions: Cook onions & mushrooms in butter until softened.
  3. Make Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
  4. Add 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.

To Make Tender Beef

In order to keep the meat tender, it is seared over medium-high heat just until browned. The steak should not be cooked through.

It will heat in the sauce at the end and if it’s cooked too long the steak will be well done and won’t be tender.

Quick & Easy Beef Stroganoff in a bowl

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.

If you’d like to serve a veggie on the side, simple steamed broccoli with butter, green peas or roasted asparagus make great options!

Holly’s Tips for Stroganoff

Here are a few tips to make this the best Beef Stroganoff recipe you’ve ever had!

  • Avoid overcrowding the pan while browning the meat so each piece can develop a nice crust. The brown bits = flavor.
  • The beef is steak so it doesn’t need to be cooked all the way through. It can (and should) be a little bit pink inside. If it’s overcooked it won’t be tender.
  • When making the sauce, scrape up the little brown bits in the pan. Using the same pan that you’ve used to sear the beef adds lots of flavor to this dish.
  • 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 the sour cream at the end and cook just until heated. Boiling it can cause it to curdle.


If keeping leftovers, store the noodles separate from the stroganoff. Store beef stroganoff in an airtight container in the refrigerator for up to 4 days.

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.

Easy Weeknight Entrees

Did your family love this Beef Stroganoff Recipe? Leave us a rating and a comment below!

beef stroganoff with egg noodles in a white dutch oven
4.95 from 330 votes↑ Click stars to rate now!
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Easy Beef Stroganoff

This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings



  • 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


  • 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, serve over egg noodles, and garnish with parsley.



  • Striploin or ribeye are our favorite cuts of beef for this recipe. You can use any type of beef but we find that steaks give the best flavor.
  • 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 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.
  • Leftovers can be kept in an airtight container in the fridge for up to 4 days. 
  • Reheat on the stovetop on low or in the microwave. 
4.95 from 330 votes

Nutrition Information

Calories: 453 | Carbohydrates: 12g | Protein: 43g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 761mg | Potassium: 1092mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 4.6mg | Calcium: 107mg | Iron: 3.8mg

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

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. Hi Linda, you will want to use the amount of boullion (and water) as listed on the package as it takes to make 14.5 ounces of beef broth.

  1. I was looking for a quick and easy weeknight meal, and this fit the bill. Very flavorful was served over noodles. Delicious!5 stars

  2. An outstanding recipe with delicious results. Each time I’ve used some rare prime rib or sirloin (leftovers) along with some raw. I choose to serve over noodles. Every time it’s delicious! I’ve made it 3 times so far with outstanding results each time. This will continue to be part of my rotation whenever I have the appropriate ingredients on hand. super easy and delicious!5 stars

  3. when do you add Season all salt? nothing was said about that in cooking directions. my bf said it lacked flavor.

  4. I have made the Salisbury steak and the beef stroganoff! The only thing I did differently was substituted very lean ribeye steak for the meat in both dishes and they both were very tender and delicious! I usually use ground chuck but the ribeye substitution was for a special dinner! You have got to try! Amazing!!

  5. Excellent recipe. I use leftover roast beef from my roast but follow this recipe. Blows peoples mind how good it is. Love it. Thanks.5 stars

  6. This is by far the BEST beef stroganoff recipe I’ve ever tried. And that says a lot, considering how much I love to cook. I used a top sirloin steak and followed all of your helpful suggestions, paying close attention to not overcooking the meat – I literally seared each side of the steak strips for only one minute, so they were still pink inside. The meat turned out SUPER TENDER because of that! Best advice ever!5 stars

  7. oMG! This was delicious and quick to make. I’m adding it to my meal rotations. you coulld easily do leftover steak or roast with it. I used my cast iron skillet, and I cooked the egg noodles in beef broth.

  8. Let’s just say that there was not a peep at dinner – even from the picky eater. I didn’t have dijon, but it was still totally delicious and even so as leftovers. We added double the meat to stretch it for a few days worth of meals and it worked out a-ok.5 stars

  9. I made this the other night and I have to say it’s one of the easiest best tasting stroganoff I ever had! I would recommend this any day5 stars

    1. I thought it was only me… Or that I did something wrong. I felt like there was something missing flavorwise. I tried adding a bit of sherry and that still left me wanting a bit of pizzaz. I tried to add more mustard, still lacking that kick of taste. I think if it was made with ground beef it may have been better.2 stars

  10. So good! I had leftover steak so I sliced it up, incorporated dehydrated mushrooms and garlic, and instead of sour cream I used half a can of creamy mushroom soup and some cream (I didn’t have sour cream). The spices off of the steak made this perfect!5 stars