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.
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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.
Fantastic. Ran out of flour so I had to sub in some cornstarch but it was fine. The flavor was a little intense, but I think that was just because I accidentally put in way too much thyme.
What is the purpose of tossing the beef in flour?
Hi Katy, tossing the beef in flour gives it a flavorful crust and helps with some thickening.
…sewwww nice!!! Thanks Holly!!! I read, but I don’t cook, so this must tell you how much I liked your recipe! I added some sweet white whine and fruit chutney….nice!
I would rate this recipe 5 star! The sauce is delicious. I used left over Prime Rib that I added at the very end just to warm. So I started the recipe with the butter and onion.
Delicious and easy
Delicious!
Hi ! Will it make a big difference if I leave out the Dijon mustard? Wondering because I don’t have any. I want to make this for dinner tonight
It should still be great! If you have a bit of mustard powder that will work too.
I love the idea of beef Stroganoff, but I dont like mushrooms or the flavor. But the egg notes with beef, yummy. Do you have a suggestion on what I could use instead to get that saucyness to the meal. Celery, cauliflower?? Thanks
Hi Brenda, we have only made this recipe as listed but those sound like great substitutions. Or you could add extra onions or zucchini. Let us know how it turns out!
Cooking this now. Where does the garlic get added?
Apologies for the confusion. The garlic should be cooked along with the mushrooms.
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 ½” 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.