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This is an easy version of beef stroganoff that my family LOVES!
Strips of beef are smothered in a rich savory sauce with onions and mushrooms. Serve this stroganoff recipe over egg noodles or mashed potatoes.
Beef Stroganoff Is the Ultimate Comfort Food Because…
- 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!
Beef Stroganoff Ingredients
- Beef: This recipe quickly sears the beef to keep it juicy and tender. Ribeye has great fat and flavor, while sirloin is more affordable and still tender. You can also use leftover steak or beef tenderloin.
- Onions/Mushrooms: Onions and mushrooms add a rich, rustic flavor. Cremini mushrooms are my first choice, but any kind will do—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
This classic beef stroganoff recipe satisfies the hungriest of appetites!
- Sear the beef in seasoned flour and transfer to a plate (recipe below).
- Cook onion in butter and then add mushrooms and garlic.
- Stir in flour and 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.
Serve with egg noodles, rice, or over mashed potatoes.
How to Store Beef Stroganoff
Store leftover beef stroganoff separate from the 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.
More Stroganoff Favorites
Did you enjoy this Beef Stroganoff Recipe? Leave a rating and a comment below!
Beef Stroganoff
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 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.
Great recipe! I deglazed the onion and mushrooms with a little red wine. Then added a couple tablespoons of apple cider vinegar with the stock. Delish!
Easy to make and family enjoyed it. Wonderful comfort food for our first cold temps of the fall season.
I have to send frozen meals with my husband and a group going out West hunting. If I undercook the noodles do you think this will work?
They thaw out the meals before they leave in the morning and put in large pot to cook when they get back.
Hi Barbara, the egg noodles tend to get mushy when frozen and defrosted. You could freeze portions without the noodles and add them in when reheating.
I have never prepared Beef Stroganoff, but a few days ago I was asked too. When I searched for a recipe I saw yours first This dish was simply awesome.
delicious! making it again tonight. thanks for aharing!!
This was such a great recipe. I followed it exactly with the exception of ground hamburger meat and I am very impressed. So quick and easy with great flavor!!!
Could I make this in a slow cooker?
We use this recipe for slow cooker beef stroganoff.
I grew up eating Beef Stroganoff. It’s always been a family favorite but my dad always did the cooking in our house so we always had his recipe.I decided to cook for my parents this weekend and used this recipe and he told me this was better than his! The dijon mustard really stands out and takes this to the next level. Thank you so much
Must have all ingredients in the counter in front of you…otherwise just reaching to pantry and fridge absorbs time. It took me 2 hours as I thinned the stew chunks. My meat didn’t cook well at all even though I was careful to follow the instructions. It also lacked flavor so I added a can of cream of mushroom soup. Too much work for me.
Im sorry to hear that, Yolanda. Thanks for trying this recipe.
This was absolutely delicious! definitely a keeper. I had about a 1/4 cup of gravy from roast beef leftover and added it in. So yummy.
Delicious. I’ve made it a few times before but this time I did use a better quality steak and it totally made a huge taste difference. My husband absolutely loved it.
Great recipe, thank you! Followed instructions, the sauce is delicious! Nice using my own seasoning vs “the packet” sold in stores. We bought a cheaper meat and overcooked it when trying to sear it. Lesson learned. Meat choice does matter. We are enjoying great meals with your recipes…
Can I make a suggestion for an alternate style of beef stroganoff? My family recipe uses Brandy (forget the beef broth), tarragon instead of thyme and garlic powder, nix the Worcestershire, add in several shakes of Tabasco sauce. Most everything else the same and to taste (plus maybe a sprinkle of fresh parsley at the end). The result is the BEST you’ll ever have!
Sounds great, thanks for sharing Laura Ann!
Good afternoon, I notice a lot of recipes have mushrooms; can they be made without? I and some of my family members are very allergic to them, but I also know it might change the flavor of the recipes. Thank you for your help.
Hi Mildred, of course! Most recipes can be made without mushrooms, but you are right it does change the flavor slightly.
I have never made beef stroganoff before but it sounded good and this was the first recipe I found. It was so easy to make and DELICIOUS!!! I am gluten free so I substituted gluten free flour and served over rice noodles. Will definitely be making this again!
Great recipes. Very easy to follow. Thanks
verygood. both egg noodles and mashed potatoes were served with the sliced up prime beef sirloin tip stroganoff made a good combo. i made twice the recipe. added white wine at the end to thin out the sauce. the sauce was a light creamy mixture. The mustard, Worcestershire. garlic as nice background flavor atop the seared prime steak drippings and bits. It was thumbs up from my mother, the two home health aides. I too give it a firm thumbs up. Don’t be afraid to double up on a good olive oil. Same for more onions. i used pancake mix instead of flour woth salt and pepper to coat the thin sliced beef. it crispedup nicely. everyone had seconds. oh btw. This is my first time making this dish. I impressed with myself
Very good yummmmm
Great Recipes thank you for sharing
I am so glad you are enjoying the recipes Kevin!
I made this for dinner tonight. The only thing I did differently was make my own dijon mustard. Other than that, I followed everything. This is a new addition to my recipe book. The whole family loved it!