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
4.96 from 297 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. 
4.96 from 297 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. 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.4 stars

  2. Great quick and easy version! Works like a charm. Great way to use leftover steak. I add a little smoked paprika to the flour.5 stars

  3. 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.5 stars

  4. 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!4 stars

  5. 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. 5 stars

  6. Very tasty, the best I’ve ever had.
    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.5 stars

    1. 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!

  7. 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.5 stars

  8. 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.5 stars

      1. Thank you Penny and probably a stupid question but does the nutrition include the egg noodles? I’m tight on my macros. Lol

  9. 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!5 stars

  10. Very easy to make and delicious!
    Even the picky eaters in my house enjoyed this dish. I will definitely make this again.5 stars

    1. 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.5 stars

      1. Thank you for sharing Syliva! So glad you enjoyed the stroganoff!

  11. This is sooo delicious. I’m adding it to my regular meal rotation because my family loved it and it’s easy and fast.5 stars