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This beef stroganoff recipe is the ultimate weeknight comfort food. It’s ready in 30 minutes and easy to cook in one skillet. With delicious egg noodles, creamy sauce, and juicy beef, this recipe is a hearty classic.
Make sure you also check out our ground beef stroganoff, which substitutes the steak for ground beef. Our hamburger casserole is also an easy, baked variation on this recipe.
More Beef Recipes:
Meatloaf | Poor Man’s Steaks | Hamburger Soup
Ingredients Needed for Beef Stroganoff
You Will Need:
- 1 pound top sirloin cut into thin strips
- Salt and Pepper to season steak
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ pounds mushrooms, sliced thick
- 1/3 cup chopped onion
- 2 teaspoon minced garlic
- 2 tablespoons flour
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
- 12 oz egg noodles, cooked
Get the full printable recipe for this easy beef stroganoff in the recipe card at the end of the post.
MUSHROOMS: You can use fresh or canned for this recipe – I prefer fresh. Use a clean damp soft cloth or a dampened paper towel and gently wipe the dirt off of the mushrooms. Don’t rinse mushrooms under running water.
SUBSTITUTIONS: If you want to skip the egg noodles, you can also serve this over creamy mashed potatoes or rice.
What cut of beef is best for beef stroganoff?
This recipe calls for top sirloin cut into thin strips. We’ve found this to be the best cut of meat because it’s easy to lock in it’s juicy flavor with a quick sear. The beef in this recipe sears for about a minute, so you’ll want a beef cut that’s thin and quick to cook.
Other similar cuts of meat that are still tasty include boneless ribeye, beef tenderloin or Filet Mignon tips
How to make the beef stroganoff
STEP ONE: In a large skillet, heat the olive oil over medium/high heat. Season strips of steak with salt and pepper. Once oil is heated add the strips of steak and cook for less than a minute on each side just to get a quick sear. (Do this in batches to not crowd the skillet). Remove meat to a platter and cover with foil to keep the meat warm.
STEP TWO: Reduce the heat in the skillet to medium. Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.
STEP THREE: Sprinkle the flour over the pan and cook for one minute stirring constantly.
STEP FOUR: Gradually add the beef broth. Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
STEP FIVE: Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over cooked egg noodles.
how to Make in a crockpot:
Yes, you can make this recipe in a slow cooker! After you cook your beef and onions, add all of the ingredients to a slow cooker, except the noodles. Simmer on low, covered, for 8 – 9 hours and stir occasionally.
Separately, cook your egg noodles and stir them into your crockpot when you’re ready to eat.
how to Make made ahead:
Yes, this recipe is easy to make ahead of time. The key is to keep your sauce and noodles separate.
Here’s how to make beef stroganoff ahead of time:
- Cook the beef and sauce according to the recipe.
- Refrigerate (or freeze) the sauce in an airtight container.
- When ready to serve, reheat your sauce in a skillet on the stovetop.
- Cook egg noodles separately according to package instructions.
- Serve beef and sauce over egg noodles.
Storing This Recipe
Store your leftovers in an airtight container in your fridge for up to 3 – 4 days or your freezer for 2 -3 months. When it’s time to defrost your leftovers, reheat them in a skillet on your stove.
For frozen beef stroganoff, cook on medium heat for about 30 minutes, until heated through.
For refrigerated leftovers, reheat on medium heat for 10 – 15 minutes.
PRO TIP: Store your sauce and noodles separately to help preserve their texture and flavor.
Try this beef stroganoff once and it will be a meal that your whole family craves. Beefy, creamy sauce make this recipe the ultimate comfort food.
More Recipes You’ll Love
COMFORT: Shepherd’s Pie | Chicken & Dumplings
EASY: Dirty Rice | Swedish Meatballs | Goulash
CASSEROLES: Taco Bake | Lasagna Casserole
Beef Stroganoff
Ingredients
- 12 oz egg noodles cooked
- 1 pound top sirloin cut into thin strips
- Season steak with salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ pounds mushrooms sliced thick
- 1/3 cup onion chopped
- 2 teaspoon minced garlic
- 2 tablespoons flour
- 1 ½ cups beef broth
- 1 tablespoon Dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
Instructions
- Cook the pasta per package directions, drain and keep warm
- In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
- Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
- Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.
- Sprinkle the flour over the pan and cook for one minute stirring constantly.
- Gradually add the beef broth.
- Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
- Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.
This was a very good recipe. I had to make it twice, the beef for me need to cook longer. I prefer fall apart beef no matter the cut.
Excellent flavor! I substituted leftover roast beef and I thought it was perfect.