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!
Or to leave a comment, click here!

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


buy hollys book


  • 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

Easy Weeknight Entrees


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. You can find the nutrition information below the recipe. Click “JUMP TO RECIPE” at the top of the post and scroll just below the instructions. Nutrition information provided is an estimate and can vary based on brands used.

  1. Delicious recipe! I had a tail end of a beef tenderloin in freezer so I used that. Thank you for the reminder that you can use plain Greek yogurt instead of sour cream. My husband and I really enjoyed this recipe! Thanks!5 stars

  2. My husband couldn’t stop talking about how good this was and making sure keep in our rotation…. Will definitely make agin and didn’t need to change anything !!!!5 stars

  3. Something I do that I believe retains the flavor of the mushrooms…. I cook them first in butter and olive oil plus a teaspoon of black truffle oil. I set them aside and combine them back in at the end. To me, this retains a layer of flavor that adds to the overall dish. It is a little more work, up to you personally, but I have done it both ways and believe it’s worth the extra effort. A splash of merlot and a tablespoon of lemon juice are, IMHO nice additions.5 stars

  4. Is it possible to cook this in a pressure cooker, searing meat and add all ingredients to pot and cook on beef setting?

    1. Absolutely, Liz! Just make sure your pan is big enough to fit all the ingredients without crowding. I would love to hear how it turns out for you!

  5. Delicious! added 1/4 c of red wine, dash of horseradish cream and dash of seeded mustard with beef stock and just kicked flavour up nicely. great recipe! thanks!5 stars

  6. Thought’s. I have a bunch of backstrap, do you think it would be as good maybe even better than the ribeye?5 stars

    1. I don’t have experience with backstrap and haven’t tried it with this recipe, but I do think it would work great.

  7. I was so very hungry for this and my youngest son didn’t want another tomato based recipe. I did add a 1/2 Cup of red wine before the broth, Worcester, etc. The sauce was so thick and creamy. Delicious! 5 for 5 at our house.5 stars

  8. I doubted this recipe…. I was wrong!!! Happily, Wrong! The flavors blend so well! Awesome recipe, highly recommend!5 stars