This beef stroganoff recipe is made with tender strips of beef and mushrooms in a rich sour cream gravy. This classic recipe is easy to make and ready in 30 minutes!
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Easy Beef Stroganoff
As retro as a homemade beef stroganoff recipe may seem, it’s never gone anywhere. It’s a simple classic dish just like hamburger helper, pot roast or salisbury steak.
The keys to success in stroganoff are thin strips of high-quality beef that are quickly seared and smothered in a fabulously rich and tangy cream-based mushroom sauce. Serve with mashed potatoes or homemade egg noodles and it’s the best comfort food!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Cut of beef: Boneless ribeye or top sirloin are my preferences for a beef stroganoff recipe although filet mignon steak and beef tenderloin work, too.
- Cremini mushrooms: Also known as baby Bella or brown mushrooms, they have a deeper flavor than regular white button mushrooms.
- Beef broth: Use beef stock or broth as the liquid for the stroganoff sauce to give it a robust beefy flavor.
- Worcestershire sauce: Adds a depth of flavor with its complex savory, sweet, and briny taste.
- Onion soup mix: We’re using this to season the creamy mushroom sauce to give it loads of flavor!
- Sour cream: Added at the end to add a rich consistency but also to lighten it up with its slight tang.
How to Make Beef Stroganoff
In a large skillet with melted butter over medium-high heat, sear strips of beef down and leave them alone as they brown on one side. Flip, then sear on the other side.
Melt the rest of the butter in the same skillet and add the mushrooms then saute them until they are golden and softened.
In a medium bowl, whisk together stroganoff sauce including broth, Worcestershire sauce, onion soup mix, and flour until combined. Pour broth over the mushrooms in skillet and bring to a boil. Simmer 5 minutes then stir in sour cream.
Add the meat back into the skillet to heat through and stir to combine. Season to taste and then serve it over butter noodles or mashed potatoes.
Tips and Variations
- Other cuts of beef: If you have chuck roast or stew meat, try this crockpot beef stroganoff instead. Ground beef may work, but I haven’t tried it yet.
- An undisturbed quick sear. Letting the meat sear on one side for 30 seconds will give it a nice brown crust that will add flavor.
- A little pink is okay. It is steak after all!
- Do not overcook the beef. Once you add it back to the skillet to heat through, don’t allow it to continue to simmer. Remove from the heat and serve.
- Sauce consistency. If you find it is too thick once the beef has been added back in, try adding a splash of water or beef broth and give it a quick stir.
- Serving beef stroganoff: Traditional it’s served with egg noodles, but mashed potatoes and rice are great alternatives.
Storage
- Store: Keep leftovers stored in an airtight container in the fridge for up to 4 days. I like to store the noodles separately.
- Freeze: You can freeze it, however, sometimes freezing cream-based sauces changes the consistency once thawed so I recommended waiting to add the sour cream until right before serving. Thaw overnight and then reheat gently over low heat until the meat is heated through, add sour cream then serve..
For more classic dinner recipes try roast beef tenderloin, beef tips and gravy and beef noodle soup.
More Beef Dinner Recipes
Beef Stroganoff Recipe
Video
Ingredients
- 4 Tablespoons salted butter , divided
- 1 ½ pounds pounds steak , thinly sliced
- Kosher salt , to taste
- Ground black pepper , to taste
- 8 ounces cremini mushrooms , sliced
- 1 ½ cups beef broth or stock
- 2 Tablespoons Worcestershire sauce
- 1 ounce onion soup mix
- 3 Tablespoons all-purpose flour
- ½ cup sour cream
For serving: Cooked butter noodles or Mashed potatoes and Fresh parsley
Instructions
- Sear steak. In a large skillet, melt 2 Tablespoons butter over medium-high heat. Add 1 1/2 pounds thinly sliced steak in a single layer. Season with salt and pepper. Sauté, undisturbed, 3 minutes, or until browned on one side. Using tongs, flip and sauté 2 to 3 minutes, or until browned on other side. Transfer to a plate.
- Saute mushrooms. In the same skillet, melt the remaining 2 Tablespoons butter over medium heat. Add 8 ounces sliced mushrooms and sauté 5 to 7 minutes, or until softened and golden.
- Whisk sauce: In a medium bowl, whisk together 1 1/2 cups broth, 2 Tablespoons Worcestershire, 1 ounce onion soup mix, and 3 Tablespoons flour until well combined.
- Stroganoff sauce. Stir the broth mixture into the mushrooms and bring to a boil. Reduce heat to medium low and simmer 5 minutes, stirring occasionally, or until sauce has thickened. Stir in 1/2 cup sour cream and add the meat. Adjust seasoning, if needed.
- Serve over butter noodles or mashed potatoes and sprinkle with fresh parsley, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
- Ground beef: You can use ground beef in place of the steak.
- Gluten-free: Swap the all-purpose flour with gluten-free flour.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Rachelle Liddiard
Loved it! Adding it to my repeat recipes!
Samantha
So creamy, and we were amazed by the flavor that developed in just 30 minutes! This was a family-pleasing dinner for sure. :)
Maryam
I’ve tried other beef stroganoff recipes and they just didn’t cut it. This one is different and the tips make it foolproof!