Serve this over egg noodles or spoon it over mashed potatoes for a complete meal!
A Quick Weekday Meal!
This beef stroganoff recipe tastes like it’s been cooking for hours but it’s quick and easy to make.
It needs just one pan, which means less mess and fewer dishes to wash.
The secret to tender beef is in the cooking method (be sure not to overcook!).
The easy sauce is packed with flavor, stretch it further with extra mushrooms or veggies.
Serve with egg noodles, pasta, or mashed potatoes for a crowd-pleasing favorite.
Ingredients for Beef Stroganoff
Beef – I prefer to use steak in this recipe when possible, it’s tender and has great flavor. Sirloin steak, ribeyes, or beef tenderloin are the best cuts for beef stroganoff. Regardless of which cut of beef you choose, be sure it doesn’t overcook!
If you have leftover steak or cooked beef, slice and add it at the end just enough to heat through.
Short on time? Use frozen or homemade meatballs or ground beef.
Onions & Mushrooms – Onions and mushrooms not only add amazing flavor to this dish, but they also help stretch the beef a bit further! Use either white or cremini mushrooms. You can add other veggies to this beef stroganoff recipe. Try zucchini or even frozen peas.
Stroganoff Sauce – The sauce practically makes itself, it’s so easy. A mixture of broth and seasonings simmered and thickened before stirring in sour cream (or swap in Greek yogurt if you’d like).
You can swap the from-scratch sauce for a can of condensed cream of mushroom soup for an instant dish but honestly, its so easy that it’s worth making homemade.
How to Make Beef Stroganoff
Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
Soften Onions: Cook onions & mushrooms in butter until softened.
Make Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
Add 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.
To Make Tender Beef
In order to keep the meat tender, it is seared over medium-high heat just until browned. The steak should not be cooked through.
It will heat in the sauce at the end and if it’s cooked too long the steak will be well done and won’t be tender.
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.
Holly’s Tips for Stroganoff
Here are a few tips to make this the best Beef Stroganoff recipe you’ve ever had!
Avoid overcrowding the pan while browning the meat so each piece can develop a nice crust. The brown bits = flavor.
The beef is steak so it doesn’t need to be cooked all the way through. It can (and should) be a little bit pink inside. If it’s overcooked it won’t be tender.
When making the sauce, scrape up the little brown bits in the pan. Using the same pan that you’ve used to sear the beef adds lots of flavor to this dish.
Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
Add the sour cream at the end and cook just until heated. Boiling it can cause it to curdle.
Leftovers?
If keeping leftovers, store the noodles separate from the stroganoff. Store beef stroganoff in an airtight container in the refrigerator for up to 4 days.
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.
Easy Beef Stroganoff
This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!
Prep Time20minutes minutes
Cook Time25minutes minutes
Total Time45minutes minutes
Equipment
a saucepan
Saucepan
Ingredients
▢1 ½ pounds sirloin steak or ribeye , cut into ½-thick strips or 1-inch cubes
▢3 tablespoons 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
Instructions
Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
Season with salt & pepper, serve over egg noodles, and garnish with parsley.
Notes
Striploin or ribeye are our favorite cuts of beef for this recipe. You can use any type of beef but we find that steaks give the best flavor.
Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
Brown in small batches, if the pan is overcrowded, it won’t get a nice crust.
Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop on low or in the microwave.
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