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 as described for a casual New Year’s Eve dinner at home and it was absolutely delicious!
Worked out well. Will defenitly be a regular.
Not enough rich flavor. It just seemed a little bland. I added a bunch more seasoning and it helped somewhat.
I am sorry to hear that, Kathy. Thank you for trying our recipe.
my first time making this and it came out good
this was so fast and easy to make! everyone raved about it!
This was good but lacked flavor.
Next time I will use wine to deglaze pan and add seasoning at each layer. This recipe could also use paprika.
Those additions sounds delicious, Kathleen! Thanks for sharing.
My husband made homemade egg noodles to go with this and it was amazing. I deglazed the pan with red wine before adding the broth and seasonings. I also let the sauce cook down a little longer than 5 minutes, so it was nice and thick without a slurry. So yummy!
segui la receta y me salió delicioso muchas gracias
Tan contenta de que te haya encantado!
As last minute dinner, I used ground beef and I had all the other ingredients. I have no doubt that steak would be infinitely better, but this was still great. My kids ate huge portions, and loved it. Thank you so much for the recipe.
turned out amazing! I added a quarter cup of red wine to the mushrooms and onions and cooked off the extra moisture on high heat before dropping back to medium and adding the rest of the flour. adds a couple minutes to cook time but it also adds incredible depth for an easy extra step.
the worse beef stroganoff ive ever had. as i was adding the dijon i knew i was going to regret it. the entire dish tastes off and not good. waste of a good cut of meat. i love a lot of your recipes but unfortunately this one was a miss.
i omitted the onions bc my MIL has acid reflux and replaced sour cream with coconut cream and tbsp of lemon juice to make it dairy free (as well as “dairy free” butter. was nervous with the changes I made but it still came out FABULOUS! WILL BE MAKING AGAIN!
When does the wine go in?
You can use a splash of dry white wine when you ‘deglaze’ the skillet in Step 6.
Easy to follow and tastes great with minor adjustments.
Yields a very runny sauce. I have made this several times with the same results while following the recipe.
Just curious, I can see making a recipe twice in case I missed a step or something, especially one with such good reviews. But to make it exactly the same several times? Why??
simple, straight forward, and tastie!
This is my husband’s favorite childhood dish but I’ve always been so intimated by it. Oooooo let me tell you…. it was so easy and absolutely delicious!! I think next time, cuz there WILL be a next time, I’ll add a little cream cheese to my bowl. my husband says I try to cram cream cheese and walnuts into everything
Comfort food in a bowl!
I love how simple and easy this was, I walked my boys 11 and 13 through the recipe and they made the entire thing! It was absolutely delicious. Thank you.
We loved this recipe!! I wouldn’t change a thing. We had filet medallions in the freezer that we needed to use up so we used that. If making this recipe, I highly recommend using a good cut of steak. I really think using filet made this dish amazing. Thank You for this wonderful recipe.