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Beef Stroganoff
My family LOVES this easy Beef Stroganoff! Tender strips of beef and mushrooms are simmered in a rich, creamy gravy for an easy 40-minute dinner.
Whether served over egg noodles or mashed potatoes, this comfort meal is one you will come back to time and time again.
Holly’s Recipe Highlights: Beef Stroganoff
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!
Cook Time: 40 Minutes Serving: 4 Cook Method: Stovetop
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. No steak? Try making ground beef stroganoff for a budget-friendly version made with ground beef.
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.
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.
Sirloin is tender, flavorful, and relatively economical. Ribeye, strip steak, and beef tenderloin also work well.
Yes. The mushrooms can be omitted.
Yes. Plain full-fat Greek yogurt can be substituted, although it will have a slightly tangier flavor.
High heat can cause sour cream to separate. Remove the skillet from the heat before stirring it in and avoid boiling the finished sauce.
What to Serve with Stroganoff
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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.
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.
