Easy Beef Stroganoff is pure comfort food (and really easy to make).
This one pan dish simmers tender chunks of beef in a rich and savory sour cream mushroom gravy!
Serve this beef stroganoff recipe spooned over egg noodles or mashed potatoes for a complete meal!
A Quick Weekday Meal!
- 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. Try sirloin steak, ribeye, or beef tenderloin. Regardless of which cut of beef you choose, be sure it doesn’t overcook.
- Note: If you have leftover steak or cooked beef, slice and add it at the end—just long enough to heat through.
- Onions & Mushrooms – Onions and mushrooms not only add great flavor to this dish, but they also help stretch the stroganoff a bit further! Use either white or cremini mushrooms.
- Stroganoff Sauce – Sauce for beef stroganoff is so easy, it practically cooks itself. Broth and seasonings are thickened with a bit of flour and it’s finished off with sour cream (or swap in Greek yogurt if you’d like).
Beef Stroganoff Variations
- 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, to stretch the meal further.
Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favorite.
How to Make Beef Stroganoff
- Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
- Cook the Veggies: Cook onions & mushrooms in butter until softened.
- Make the Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
- 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.
Holly’s Tips for Stroganoff
Here are a few tips to make this the best Beef Stroganoff recipe you’ve ever had!
- For the best browning on the steak, avoid overcrowding and use medium-high heat. The browning adds lots of flavor.
- To ensure the beef is tender, be sure not to overcook it. It should be a little bit pink inside, it will cook a little bit more 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 come to a boil to prevent it from curdling.
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!
Easy Beef Stroganoff
This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef in a delicious sour cream sauce.
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Season the beef with salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
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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.
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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.
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Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
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Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer for 5 minutes.
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Add the beef and any juices on the plate to the sauce. Cook for an additional 2 minutes or until the beef is heated through.
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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 at a medium-high temperature. Don’t cook it all the way through, it’s steak and can be a little bit pink inside.
- Brown in small batches. Overcrowding the pan can prevent the beef from browning properly.
- 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.
- Ensure the sour cream doesn’t come to a boil to prevent it from curdling.
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© 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.
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