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Beef Stroganoff
Simple, hearty, and easy beef stroganoff recipe is a family favorite for dinner that is ready in 30 minutes! Tender strips of beef are layered with egg noodles and a rich, creamy sauce for a perfect meal.
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This beef stroganoff recipe is the ultimate weeknight comfort food that’s ready in 30 minutes. With delicious egg noodles, creamy sauce, and tender beef, this recipe is a hearty classic that the whole family will gobble up.
Make sure you also check out our easy ground beef stroganoff, which substitutes ground beef for the steak. Our hamburger casserole is also an easy, baked variation on this recipe.
BEEF STROGANOFF INGREDIENTS
You’ll 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
- ⅓ cup chopped onion
- 2 teaspoon minced garlic
- 2 tablespoons flour
- 1½ cups beef broth
- 1 tablespoon dijon mustard
- ½ tablespoon Worcestershire sauce
- ½ cup sour cream
- 12 ounces egg noodles, cooked according to package directions
SUBSTITUTIONS AND ADDITIONS
MUSHROOMS: You can use fresh or canned mushrooms for this easy recipe. You can also change up the variety of mushrooms you use. White mushrooms work fine but what about cremini mushrooms? 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. If you are not a fan of mushrooms, you can certainly leave them out.
NOODLES: If you want to skip the egg noodles, you can also serve this over creamy mashed potatoes or rice.
BEEF: This recipe calls for top sirloin steak cut into thin strips. We’ve found this to be the best cut of meat because it’s easy to lock in its juicy flavor with a quick sear. The beef in this recipe sears for about a minute, so you’ll want a cut of steak 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
SOUR CREAM: Greek yogurt would work just as well as the sour cream in this delicious recipe.
HOW TO MAKE THIS BEEF STROGANOFF RECIPE
STEP ONE: In a large skillet, heat the olive oil over medium-high heat. Season beef strips with salt and pepper. Once oil is heated add the strips of steak and cook beef 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.
PRO TIP:
Searing the beef first helps to lock in moisture and flavor giving you tender, juicy meat for your dish.
STEP TWO: Reduce the heat in the skillet to medium. Add the butter to the skillet then saute the onions, mushrooms, and garlic until tender.
STEP THREE: Sprinkle the flour over the bottom of the pan and cook for one minute stirring constantly.
STEP FOUR: Gradually add the beef broth.
STEP FIVE: Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5 to 7 minutes to thicken the sauce.
PRO TIP:
If you find your sauce is too thick, you can add a splash of water to thin it out a little bit.
STEP SIX: 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 SERVE
This recipe is best served over egg noodles, mashed potatoes or even cauliflower rice. Add a Caesar salad and dinner rolls on the side to scoop up all that tasty gravy.
MORE BEEF RECIPES
STORAGE
IN THE FRIDGE: Store your leftovers in an airtight container in your fridge for up to 3 to 4 days.
IN THE FREEZER: Store in your freezer for 2 to 3 months. When it’s time to defrost your leftovers, reheat them in a skillet on your stove.
REHEATING: To reheat frozen beef stroganoff, cook on medium heat for about 30 minutes, until heated through. For refrigerated leftovers, reheat on medium heat for 10 to 15 minutes.
PRO TIP:
Store your stroganoff sauce and noodles separately to help preserve their texture and flavor.
MAKE-AHEAD: This recipe is easy to make ahead of time if you want to make a second batch for later. The key is to keep your sauce and noodles separate.
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.
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.
FREQUENTLY ASKED QUESTIONS
Can I make this in the slow cooker?
You can absolutely turn this recipe into a slow cooker stroganoff. 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.
Can I freeze beef stroganoff?
This classic recipe freezes well. We would recommend storing the beefy sauce and the noodles separately to preserve the texture of this dish.
What can I serve beef stroganoff with?
Serve beef stroganoff on top of egg noodles, mashed potatoes or rice for a delicious meal.
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Beef Stroganoff
Simple, hearty, and easy beef stroganoff recipe is a family favorite for dinner that is ready in 30 minutes! Tender strips of beef are layered with egg noodles and a rich, creamy sauce for a perfect meal.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Ingredients
- 12 ounces egg noodles cooked
- 1 pound top sirloin cut into thin strips
- salt and pepper for steak seasons
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ pounds mushrooms sliced thick
- ⅓ cup onion chopped
- 2 teaspoon garlic minced
- 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.
- Add the butter to the skillet then 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 to 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.
Notes
TIP: Searing the beef first helps to lock in moisture and flavor giving you tender, juicy meat for your dish.
TIP: If you find your sauce is too thick, you can add a splash of water to thin it out a little bit.
TIP: Store your stroganoff sauce and noodles separately to help preserve their texture and flavor.
Nutrition
Calories: 459kcal | Carbohydrates: 46g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 372mg | Potassium: 684mg | Fiber: 3g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg
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Comments
Christine says
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.
Linda says
Excellent flavor! I substituted leftover roast beef and I thought it was perfect.