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.

Beef Stroganoff in the pot

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.

broth , thyme , mushrooms , onion , garlic , butter , oil , steak , seasonings , mustard , flour and sour cream to make Quick & Easy Beef Stroganoff with labels

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. Cook the Veggies: Cook onions & mushrooms in butter until softened.
  3. Make the Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
  4. 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.

Variations

  • 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!

Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favorite!

Overhead shot of Beef Stroganoff in a pot

How To Make Tender Beef

To keep the meat tender, be sure not to overcook it. Sear it over medium-high heat in small batches just until browned – the steak should not be cooked through.

Heat the beef quickly in the sauce at the end of cooking; if it’s cooked for too long, the steak will be well done and won’t be tender.

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.
Quick & Easy Beef Stroganoff in a bowl

Got Leftovers?

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.

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.

Did your family love this Beef Stroganoff Recipe? Leave us a rating and a comment below!

Beef Stroganoff in a pot
4.96 from 478 votes↑ Click stars to rate now!
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Easy Beef Stroganoff

This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

Ingredients  

  • 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

Instructions 

  • 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.

Video

Notes

  • 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.
4.96 from 478 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
easy Beef Stroganoff with a title
comforting Beef Stroganoff in the pot with writing
close up of Beef Stroganoff with writing
Beef Stroganoff in the pot and plated with writing

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About the author

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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Comments

  1. 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!!5 stars

  2. 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!5 stars

  3. 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

    1. 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!

    2. 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.5 stars

  4. 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.)5 stars

  5. 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!5 stars

  6. 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.5 stars

  7. 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.4 stars

  8. 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…

  9. 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.5 stars

  10. 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.5 stars

  11. 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 paste5 stars

  12. 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!5 stars

  13. 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 !5 stars

  14. 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.5 stars

  15. 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 make5 stars