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.
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.
Great quick and easy version! Works like a charm. Great way to use leftover steak. I add a little smoked paprika to the flour.
Yum, that sounds like a delicious addition, thanks for sharing, Robin!
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.
So happy you enjoyed this recipe and the leftovers, Jeannette!
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!
So happy you enjoyed it, Karen!
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.
Came out very good tho I did dr recipe for left overs. Yummy yum yum
So happy you enjoyed it, Kevin!
Very tasty, the best I’ve ever had.
Deviations:
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.
Sounds great, Chris! Thanks for sharing your substitutions.
no comment. just getting on your list.
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!
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.
Delicious!!!!!
Hi Penny , can I use hamburger meat instead of bedded strips .
Hi Norma, here is a ground beef stroganoff recipe for you!
Is the thyme amt based on fresh or dried?
Yes Lisa, dry thyme leaves.
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.
Thank you. Perfect. Just like my Mom use to make.
Hi there! How big is one serving?
One serving is one quarter of the recipe. That’ll be approximately 1 cup. Enjoy Kate!
Thank you Penny and probably a stupid question but does the nutrition include the egg noodles? I’m tight on my macros. Lol
That’s a great question Kate! The nutrition does not include the noodles. You may also enjoy the stroganoff on a bed of zucchini noodles!
Turned out incredible. I cut back on the mushrooms, 10 oz. is too many. I used 5 oz.
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!
Very easy to make and delicious!
Even the picky eaters in my house enjoyed this dish. I will definitely make this again.
Turned out great. Really easy to make with ingredients I already had beside the mushrooms.
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.
Thank you for sharing Syliva! So glad you enjoyed the stroganoff!
This is sooo delicious. I’m adding it to my regular meal rotation because my family loved it and it’s easy and fast.