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!
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.
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.
How to Make Beef Stroganoff
- Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
- Soften Onions: Cook onions & mushrooms in butter until softened.
- Make Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
- 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.
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.
Leftovers?
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!
Easy Beef Stroganoff
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
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.
Like our recipes?
Follow us on Pinterest!
Delicious easy to make all with simple ingredients everyone should have handy. Made with beef stew cubes which weren’t as tender as I thought so next time will use steak. Will definitely make again. Yum!!
Delicious! Easy to follow recipe and came out amazing! I made a slight addition, I cooked down about 1/4 cup red cooking wine with the onions and mushrooms before adding the beef broth just to give it a little extra flavor. But I have a feeling even without that it would have been awesome, the small amount of Dijon and Worcestershire sauce were a great touch. Will definitely use this recipe again!
Can Mexican sour cream be substituted for regular sour cream? I find the Mexican sour cream to be not as thick and heavy and prefer it. Thanks
I haven’t tried it so I can’t say for sure Patricia, but that should work just fine! If you try it I would love to hear how it turns out!
I’ve used mexican sour cream (crema) and it worked (moved to Playa Del Carmen in Mexico 3 months ago, having to get very very creative)… I added some soy sauce to help add a little kick.
perfect and easy!
Love it simple and quick
I make so many versions of stroganoff, from quite complicated to cream of mushroom easy. Decided to try this one tonight. Added garlic powder and a little bit of allspice and nutmeg, (just because I always put them in,) but otherwise followed the recipe. Very good! I’ve never added the mustard. Nice twist. Thanks for the recipe!
(I’m a recipe-holic and for some reason this is the first recipe I’ve ever reviewed.)
Holly, this is a really, really great recipe. I made it with no changes at all, except that I served it over rice instead of noodles. I took your tip about not crowding the pan with the meat slices and they did brown nicely on both sides and stayed pink in the middle. Perfect. Thank you for this!
I am so happy to hear you loved this recipe MJ!
Years ago, I had a beef stroganoff recipe from 7-up. It, of course, used 7-up for part of the beef broth. One day, I had only ginger ale, so used it. Loved it and have used it ever since.
I have used many of your recipes, and they are always good.
I have made this several times. It is quite easy and very delicious. My family loves it. I passed the recipe on to my mom as well.
MY HUSBAND WOULD LIKE ME TO MAKE THIS SO TOMMAROW IM GOING TO MAKE IT…NEVER HAD THIS BEFORE..HE HAS THO..WISH ME GOOD LUCK…
Good Luck Gina! This is a quick and easy version, so I think you’re going to nail it! Enjoy!
I used my canned goods from my prepper pantry to make this and it turned out great. A few minor adjustments but overall followed the recipe exactly.
this was fantastic. we had Boars Head london broil that I cubed and used. I substituted cream cheese for the sour cream-perfect in every way. We had it over the mashed potatoes.
Used rib eye to maximize the flavor. Amazing!
Perfect! Super simple & delicious
Does the recipe call for 1 tsp dried for fresh thyme?
Hi Annie, we use dried thyme leaves for this recipe!
I love your recipes!!! This roast is exactly the same as my mother used to make and sooo good. The only thing I leave out is the tomato paste (personal taste) She made stew very similarly and added celery and carrots and additional tomato paste
I just came back to this page for the umpteenth time to make this recipe again tonight (although I *almost* know it by heart now), it’s become one of my family’s favorites. EVERYONE likes it, and it’s hard to make something that everyone not only likes but actually gets excited about. Great job with your recipe, I make it exactly as the recipe says except that I usually double it for my large family. The only thing I would add is, don’t forget to pick up fresh Italian or French bread for dunking in the sauce!
Family said it was the best Beef Stroganoff I have ever made. Son told me to make sure to ALWAYS invite him for dinner when I make it again !
That is a compliment for sure! So happy you enjoyed it, Nancy.
Great recipe. My whole family LOVES it. It takes me longer to prep than listed but I’m not a great cook so cutting the meat and mushrooms takes me forever. Also I add more broth and flour to make more sauce. (Addition amount depends on family size) but I definitely think it needs more sauce mixture.
So happy you loved this recipe, Jennifer.
Thank you for a eady and tasty recipe. We’re on a low salt duet so eliminated the salt. The other ingredients added so much flavir to this dish. Very satisfying and quick to make
You are very welcome, Carolyn. I am glad this recipe was such a hit for you!