This is an easy version of beef stroganoff that my family LOVES!
Strips of beef are smothered in a rich savory sauce with onions and mushrooms. Serve this stroganoff recipe over egg noodles or mashed potatoes.
- 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!
Beef Stroganoff Ingredients
- Beef: This recipe quickly sears the beef to keep it juicy and tender. Ribeye has great fat and flavor, while sirloin is more affordable and still tender. You can also use leftover steak or beef tenderloin.
- Onions/Mushrooms: Onions and mushrooms add a rich, rustic flavor. Cremini mushrooms are my first choice, but any kind will do—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 Make Beef Stroganoff
This classic beef stroganoff recipe satisfies the hungriest of appetites!
- Sear the beef in seasoned flour and transfer to a plate (recipe below).
- Cook onion in butter and then add mushrooms and garlic.
- Stir in flour and 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.
Serve with egg noodles, rice, or over mashed potatoes.
How to Store Beef Stroganoff
Store leftover beef stroganoff separate from the 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.
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Beef Stroganoff
This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.
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Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
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Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
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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.
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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.
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Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
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Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
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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.
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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.
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