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.
Great recipe! My family loved it. I’d leave out the Dijon next time or cut it back. That flavor was a little overpowering for me. I’ll definitely be making this again. Thank you!
In the future I would not use any thyme at all. No one liked the smell. Otherwise a great recipe.
My son, who never says anything positive about my cooking, labeled this “delicious”. That’s a win.
Oh my goodness – this was so easy and scrumptiously delicious!!! I used leftover crockpot roast beef (chuck roast) and whipped this up in no time flat, all with ingredients I always keep on hand. Super easy (although you have to pay attention and move quickly if you are also whipping up sides with this one…outta my way everyone or you’re gonna get hurt ). I served this with bowtie noodles and seasoned steamed broccoli. The family loved it, and this will be a keeper for sure. Give it a try! Yummmmm!!!
LOL! So glad you loved this quick meal Kathi! Leftover chuck is the perfect addition.
This recipe was very easy and turned out great. I don’t eat beef so as a substitute I used ground turkey instead of the sliced beef. You don’t need to do anything to the turkey, just add the season salt and pepper before continueing to the next step. It really turned out great and I will make it again.
Tried this recipe and it turned out fantastic! I did make a few alterations, though. I reverse seared the steak after cooking to medium rare using my sous vide cooker (it’ll cook a bit further when you add it to the sauce). I set that aside until the recipe called for it, then sliced it into thin, 1-2 inch long pieces before adding to the sauce. Second, I substituted half of the sour cream with cream cheese. In my opinion that dialed up the flavor quite a bit. Finally, I exchanged the pasta with au gratin potatoes. Basically just put down a bed of potatoes and topped it with the stroganoff. I’ll definitely be making this again. :)
Thank you for sharing!
Thanks for sharing your alterations, sounds great!! Mashed potatoes are perfect with this recipe.
I love beef stroganoff & always looking for different versions of it.
I tried to make it even though I didn’t have all ingredients at home, like the worcestershire sauce and the dijon mustard. I added beef bouillon to compensate for them and it turned out great! Thx for this recipe, keeping it!!!
I was wondering if plain Greek yogurt could be substituted in place of sour cream.
Yes, that will work just fine. Ensure it doesn’t boil/simmer or it can curdle.
I’m finally glad to get recipes for different meals
I love the recipe for beef stroganoff and looking forward to getting other recipes
Holly I love a lot of your recipes I am wondering the APF can it be substituted for almond or coconut flour as I follow keto. I I have changed Pablo for Pork rinds.
I haven’t tried this with other types of flour. I don’t think either of those will thicken it well but I do not know some keto recipes use a bit of Xantham gum (¼ teaspoon per 2 cups) to thicken recipes. I haven’t tried it with this recipe.
I have now made this over 5 times and I swear each time it seems better than the last! The only change I made is not adding mustard, simply because we didn’t have any, but honestly this recipe is perfection. The sauce turns out silky smooth with tons of flavor. This is a winner!
So glad you’ve loved it Meghan!
This is one the best recipes I’ve found for beef stroganoff. The only change I made was to add 1/2 tsp of smoked paprika to the flour, salt & pepper on the beef. I’ll definitely make this again!
I made this dish last night. It’s a keeper! We all loved it and it was very easy to prepare.
Yay, so glad your family loved it! :)
Outstanding. One of the best recipes for beef stroganoff I have found. It was very delicious!
This wasn’t very good at all. Lacked flavor. I’m going back to my old standby recipe for this one: Campbell’s Golden Mushroom soup instead of broth, sauteing the mushrooms in butter separately, more sour cream, and slicing the beef much thinner than what is called for here.
This was a very good recipe. I used flank/skirt steak that was beautifully marbled and cut into strips. This dish was very tasty. When the pasta was done I dumped it in the pot with the rest and mixed it all up. The sauce was great. I just needed to added about teaspoon cornstarch slurry to help it along. With this recipe I preferred the thicker sauce that would stick to both the meat and the noodles. I have to watch my salt and this had just the right amount. When the egg noodles were done I threw them into the pot and mixed it all up. Since I have been working from home full-time I decided to start cooking. This is the third recipe I’ve tried and been successful. Your instructions are good and your seasonings (seasoning salt, fajita seasoning and taco seasoning – the ones I’ve tried) have been very good and well balanced.
Glad to hear you enjoyed this recipe, Holly! Your version sounds delicious.
Stroganoff sauce was very tasty, I also used chicken hearts as alternative to beef also great tasting
I made your beef strogonoff recipe today and it was deliscious. 5 stars