This beef stroganoff recipe is a quick and easy weeknight meal.
Tender pieces of beef are simmered with mushrooms in a savory sour cream gravy!
Serve this easy beef stroganoff spooned over egg noodles or mashed potatoes.
An Easy Beef Stroganoff Recipe
- Beef stroganoff is quick and easy to make, yet it tastes like it’s been cooking for hours.
- It all cooks in just one pan for less mess and fewer dishes to wash.
- The secret to beef stroganoff with tender meat is in the cooking method (be sure not to overcook!).
- The easy sauce is delicious and can be stretched by adding extra mushrooms or veggies.
Ingredients for Beef Stroganoff
Beef – Use steak in this recipe for great flavor and tender results – sirloin steak, ribeye, or beef tenderloin are great choices.
Note: If you have leftover steak or cooked beef, slice and add it at the end of cooking—just long enough to heat through.
Onions & Mushrooms – Onions and mushrooms add great flavor to this dish, and they also help stretch the meal a bit further! Use either white or cremini mushrooms.
Stroganoff Sauce – Sauce for beef stroganoff is a savory mixture of broth, seasonings, and a bit of Worcestershire sauce and Dijon. Just before serving, sour cream is stirred into the sauce. Greek yogurt can be used in place of sour cream.
How to Make Beef Stroganoff
- Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
- Cook the Veggies: Cook onions & mushrooms in butter until softened.
- Make the Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
- Stir in 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.
- You can swap the from-scratch sauce for a can of condensed cream of mushroom soup for an instant dish.
- Use frozen or homemade meatballs or ground beef.
- Add extra veggies like peas or bell peppers to add a pop of color and flavor!
Tips for Beef Stroganoff
Here are a few tips to make this the best Beef Stroganoff.
- Don’t overcrowd the pan when browning (brown in small batches)
- Don’t overcook the beef; it should be a little bit pink inside as it will continue to cook in the sauce.
- Scrape up the little brown bits in the pan when making the sauce.
- For a thicker sauce, mix equal parts cornstarch and water and then add it to the boiling sauce a bit at a time until it reaches the desired consistency.
- Ensure the sour cream doesn’t boil to prevent it from curdling.
Leftover beef stroganoff can be stored in an airtight container for up to 4 days. Store the noodles separately from the stroganoff.
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.
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Easy Beef Stroganoff
- 1 ½ pounds sirloin steak or ribeye
- 3 tablespoons all purpose 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
- cooked egg noodles or mashed potatatoes optional
- Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
- Season the beef with salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- In a large skillet or saucepan, 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 sauce. Cook for an additional 2 minutes or until the beef is heated through.
- Remove from the heat and gently stir in sour cream. Season with salt and pepper to taste. Serve over egg noodles and garnish with parsley.
- For the most flavorful dish, choose striploin or ribeye. Any beef type will work, but steaks tend to have the best flavor.
- Brown the beef in batches at a medium-high temperature. Don’t 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. Add it to the boiling sauce a bit at a time until it reaches the desired consistency.
- Don’t boil the sour cream or it can curdle.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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