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.
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!