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.
Really, really great, but I added some tomato paste and sherry- well, and
a pinch of garlic powder– and I think it’s the best stroggie I’ve ever made!!! I really love your recipes!!
I am so glad you are enjoying the recipes Judy!
Yummy, the whole family loves it!
I made this and it was delicious. However, the prep time was far longer than presented. I bought ribeye steak, which had to be trimmed and cut into the strips/cubes. Then, you have to dice an onion, and mince a clove of garlic. There are 10 ingredients that have to be measured out, and that takes some time. Rather than coat each chunk of meat with the flour mixture, I would make a bigger mixture, put it in a plastic bag and shake the whole thing. Then, brown more pieces carefully. There is way too much time spent on the coating and browning process. Also, I found the ribeye a little chewy, but flavorful. Maybe experiment a little.
how much beef bouillon granulated can you use in place of broth? Thank you Linda
Hi Linda, you will want to use the amount of boullion (and water) as listed on the package as it takes to make 14.5 ounces of beef broth.
I was looking for a quick and easy weeknight meal, and this fit the bill. Very flavorful was served over noodles. Delicious!
An outstanding recipe with delicious results. Each time I’ve used some rare prime rib or sirloin (leftovers) along with some raw. I choose to serve over noodles. Every time it’s delicious! I’ve made it 3 times so far with outstanding results each time. This will continue to be part of my rotation whenever I have the appropriate ingredients on hand. super easy and delicious!
when do you add Season all salt? nothing was said about that in cooking directions. my bf said it lacked flavor.
Salt is used in step 1 to season the beef and again in step 7 at the end to taste.
enjoyed the recipe very good taste
BUSSIN!
I have made the Salisbury steak and the beef stroganoff! The only thing I did differently was substituted very lean ribeye steak for the meat in both dishes and they both were very tender and delicious! I usually use ground chuck but the ribeye substitution was for a special dinner! You have got to try! Amazing!!
Just as I remember as a child! So easy and delicious.
Excellent recipe. I use leftover roast beef from my roast but follow this recipe. Blows peoples mind how good it is. Love it. Thanks.
This is by far the BEST beef stroganoff recipe I’ve ever tried. And that says a lot, considering how much I love to cook. I used a top sirloin steak and followed all of your helpful suggestions, paying close attention to not overcooking the meat – I literally seared each side of the steak strips for only one minute, so they were still pink inside. The meat turned out SUPER TENDER because of that! Best advice ever!
can I do this with ground beef?
Hi Glenda, here is a ground beef stroganoff recipe for you!
The nutritional breakdown you posted, is that for one serving? Or the whole thing?
The nutrition is per serving and does not include noodles. I hope that helps Elizabeth!
oMG! This was delicious and quick to make. I’m adding it to my meal rotations. you coulld easily do leftover steak or roast with it. I used my cast iron skillet, and I cooked the egg noodles in beef broth.
Let’s just say that there was not a peep at dinner – even from the picky eater. I didn’t have dijon, but it was still totally delicious and even so as leftovers. We added double the meat to stretch it for a few days worth of meals and it worked out a-ok.
I made this the other night and I have to say it’s one of the easiest best tasting stroganoff I ever had! I would recommend this any day
This is indeed very easy AND REALLY tasty! It’s definitely something I’ll make again.
This recipe was not my favorite but it also wasn’t terrible. It lacks flavor.
I thought it was only me… Or that I did something wrong. I felt like there was something missing flavorwise. I tried adding a bit of sherry and that still left me wanting a bit of pizzaz. I tried to add more mustard, still lacking that kick of taste. I think if it was made with ground beef it may have been better.
So good! I had leftover steak so I sliced it up, incorporated dehydrated mushrooms and garlic, and instead of sour cream I used half a can of creamy mushroom soup and some cream (I didn’t have sour cream). The spices off of the steak made this perfect!