This traditional beef stroganoff is a quick and easy favorite. Juicy strips of beef and mushrooms smothered in a rich creamy beef gravy and best of all it’s ready in no time at all!
This dish is traditionally mixed with sour cream and served over egg noodles for the perfect meal!
Why We Love This Recipe
- Who doesn’t LOVE noodles and beef and mushrooms in a savory, creamy gravy sauce? Just add egg noodles (or zucchini noodles for a healthier option)!
- We love that this comes together quickly, great for a weeknight meal!
- The cooking method in this recipe ensures juicy tender meat instead of overcooked beef.
- The addition of mushrooms and onions add lots of savory flavor!
To Make Perfect Stroganoff
- The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
- Use a sharp knife to cut the steaks about 1/2″ thick, this allows the beef to brown without overcooking so it stays tender.
- 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 you overcrowd the pan, it’ll steam and won’t get a nice crust.
How to Make Beef Stroganoff
- Sear the beef and set aside.
- Soften onions and mushrooms. Add broth and herbs and simmer.
- Thicken the sauce with a bit of cornstarch and stir in sour cream.
- Serve over egg noodles.
Tips for Beef Stroganoff Sauce:
- Add flour to the mushrooms to help thicken the sauce.
- Cook the flour for a minute or two (like when you make a roux) to get rid of starchy flavor.
- Thicken the mixture further with a cornstarch slurry if needed (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 the sour cream can cause it to curdle. Reheat it on low if needed.
What to Serve with Beef Stroganoff
This recipe is traditionally served over egg noodles but other great sides include:
- creamy mashed potatoes
- white rice or low carb cauliflower mashed potatoes
- couscous or quinoa
- Homemade Garlic Bread to sop up any sauce left in the bottom of the bowl!
If you’re lucky enough to have leftovers, this reheats well on the stove or in the microwave. Remember to heat (and not cook) so the beef doesn’t overcook and get chewy!
Can you freeze beef stroganoff? Sure can!! Place in portioned containers and seal well. Defrost in the refrigerator overnight and heat on the stove or microwave. Freeze this recipe without egg noodles as pasta tends to get mushy in the freezer.
More Recipes You’ll Love
- Our favorite ground beef version – quick and easy!
- Beef Stroganoff Casserole – tender and flavorful!
- Slow Cooker Salisbury Steak – Reader favorite, so good!
- Easy Mushroom Beef Stroganoff – super easy shortcut recipe
- Mushroom Salisbury Steak – Comfort food favorite!
- Chicken Stroganoff – so delicious
Did you enjoy this Beef Stroganoff? Be sure to leave a rating and a comment below!
Easy Beef Stroganoff
- 1 ½ pounds sirloin steak cut 1/2″ thick
- 3 tablespoons flour divided
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion diced
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 14 ½ ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon dijon mustard
- ½ teaspoon thyme
- ½ cup sour cream
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 and serve over egg noodles and garnish with parsley.
- Brown in small batches, if the pan is overcrowded, it’ll steam and 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.
- Reheat it on low if needed.