Beef Stroganoff

Posted by admin

February 25, 2026

On February 25, 2026

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.

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!

noodles , sour cream , beef , oil , wine , thyme , flour , broth , Worcestershire , cornstarch , mustard and onion with labels to make Instant Pot Beef Stroganoff

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.

Cutting strips of beef for beef stroganoff

Seasoning strips of beef for beef stroganoff

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.

Onions and butter in a pot with fond under it for beef stroganoff

Mushrooms and garlic in a pot for beef stroganoff

Brown the beef in small batches; if you add too much to the skillet, it will steam instead of browning.
The beef is steak, so it can be a little bit pink inside.
For the best flavor, ‘deglaze’ the skillet in Step 6 by scraping up the yummy bits and stirring them into the sauce. You can use a splash of dry white wine if you’d like!
Thicken the sauce by mixing a 1:1 ratio of cornstarch to water (this is called a slurry). Pour a little bit at a time while stirring the sauce in Step 6.

a spatula stirring a pot of beef stroganoff

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course

Cuisine American, Russian

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