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.


  • 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
4.97 from 539 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


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  • 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


  • 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.



  • 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.
4.97 from 539 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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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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Recipe Rating


  1. 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!5 stars

  2. 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.

    1. 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.

  3. 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.5 stars

  4. 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!!!5 stars

  5. 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 much5 stars

  6. 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.

  7. 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.5 stars

  8. 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.

  9. 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…5 stars

  10. 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!

  11. 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.5 stars

    1. Hi Mildred, of course! Most recipes can be made without mushrooms, but you are right it does change the flavor slightly.

  12. 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!5 stars

  13. 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 myself5 stars

  14. 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!