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.
I made this using leftover pot roast, and it was delicious! I didn’t add the salt called for in the recipe since the meat was already well flavored.
I cooked a half a bag of egg noodles and stir it in to the meat mixture once it was finished.
Will make again for sure.
So tasty! Looking forward to making again sometime.
I loved it. I added more onions.
I made this with beef tips and I did add the cornstarch slurry to thicken the gravy. Great flavor! I also served it over Kluski noodles.
Yum! This was easy to make and came together simply. My family really enjoyed this recipe, and it will become part of our dinner rotation.
So yummy!
I don’t have much luck cooking meat,but this turned out great. A fast & easy dinner.
Thanks for sharing!
Love how easy this is to make! I served it with mashed potatoes and roasted asparagus and it was a hit with everyone!
. I made the Beef Stroganoff for dinner tonight and served it with Hawaiian bread. It was really delicious and easy to make. Thanks for the recipe.
It has been years since I last made beef stroganoff, so when I saw this recipe I knew immediately it must be made for dinner in the near future. And tonight was that dinner. It. Was. DELICIOUS! Thank you for another great recipe. With fork in hand, I anxiously await the next.
This recipe was very tasty. I added a squirt of tomato paste just before broth and I used fresh thyme instead of dry as I had some in my garden. I will definitely make it again.
I made this in the Crock-Pot. yum! thanks for a great recipe.
Great recipe. I was out of butter noodles so used regular pasta noodles. Hubby ate almost all of it! Love how easy it was to throw together. This would be great with rice too.
Delicious for sure. But I cheated and sautéed the beef (I used a rib eye cut into cubes) in my pressure cooker to brown them; and then under pressure using the Meat icon cooked them for 10 minutes to make sure it was fall apart tender. Then added the rest of the ingredients and just cooked them in the pressure pot as you would using a regular Dutch over. as the recipe stated. I also served the beef over mashed potatoes as I didn’t have any noodles nor rice in the house. OMG – was this ever a great recipe. Can’t way to have it over noodles next time. Thanks for posting.
Hello Kathi. You are welcome for the recipe. I am glad that you enjoyed it. Have a great day!
Delicious.
Really great recipe! I just won’t put a half cup of sour cream in it, maybe a little less. It was too creamy for me but other than that I was great!!
I made the steak in a crockpot. Followed directions starting with onions,garlic and mushrooms. So easy to make. Absolutely delicious sauce.
My Stroganoff turned out fabulous using this recipe. My husband, not a musroom eater, was eating every morsel!! I’m 65 and I’m so tired of cooking the same thing’s. You put the fun back in the kitchen for me.
Thank you.
Amazing recipe!! I did it with pork, cut into bite size pieces. Turned out so so so good!!
This was quick and easy and delicious. Next time I M going to add 4oz of cream cheese. I love it really creamy.
I loved this recipe. I made it with strip steak which was on sale at a great price. It was so tender. The only thing I changed was switching dillweed for the thyme. We aren’t crazy about thyme. I also didn’t have beef broth so used French onion soup. I’ll definitely be saving this recipe.
I am glad you enjoyed it, Donna! Your alteration sounds delicious.