This is the best beef stroganoff recipe with tender strips of beef and mushrooms in a rich sour cream sauce. This classic recipe is easy to make and ready in 30 minutes!
Other simple down-home dinner recipes include beef tips and gravy, cheesy stuffed meatloaf and this recipe for smothered pork chops.
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Easy Beef Stroganoff
As retro as a homemade beef stroganoff recipe may seem, it’s never gone anywhere. It’s a classic dish that’s here to stay like hamburger helper, pot roast or salisbury steak.
The keys to success in this recipe are thin strips of high-quality beef that are quickly seared and smothered in a fabulously rich and tangy cream-based mushroom sauce. Serve with mashed potatoes or homemade egg noodles and it’s the best comfort food!
Why I Love This Recipe
- Flavorful. Both the steak and the stroganoff sauce are the stars of this show. A good quality beef marbled with fat ensures each bit is tender not tough and chewy.
- Comfort food. When served over potatoes or noodles this is the kind of comfort food that despite simple ingredients has perfectly balanced flavors!
Beef Stroganoff Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Steak: Ribeye or sirloin are my preferences for a beef stroganoff recipe although steak tips and beef tenderloin work, too.
- Cremini mushrooms: Also known as baby Bella or brown mushrooms, they have a deeper flavor than regular white button mushrooms.
- Beef broth: Use beef stock or broth as the liquid for the sauce to give it a robust beefy flavor.
- Worcestershire sauce: Adds a depth of flavor with its complex savory, sweet, and briny taste.
- Onion soup mix: We’re using this to season the creamy mushroom sauce to give it loads of flavor!
- Sour cream: Added at the end to add a rich consistency but also to lighten it up with its slight tang.
Best Cut of Beef for Stroganoff
As mentioned earlier, you want to look for steak that has a lot of marbling and will result in tender strips of beef after a quick sear. You could use anything from top sirloin and filet mignon to a boneless ribeye.
If you want to use a cheaper cut of beef that isn’t quite so tender or marbled with fat, you might want to try crockpot beef stroganoff instead.
How to Make Beef Stroganoff
In a large skillet with melted butter over medium-high heat, sear strips of beef down and leave them alone as they brown on one side. Flip, then sear on the other side.
Melt the rest of the butter in the same skillet and add the mushrooms then saute them until they are golden and softened.
In a medium bowl, whisk together stroganoff sauce including broth, Worcestershire sauce, onion soup mix, and flour until combined. Pour broth over the mushrooms in skillet and bring to a boil. Simmer 5 minutes then stir in sour cream.
Add the meat back into the skillet to heat through and stir to combine. Season to taste and then serve it over butter noodles or mashed potatoes.
Tips for Best Beef Stroganoff
- An undisturbed quick sear. Letting the meat sear on one side for 30 seconds will give it a nice brown crust that will add flavor.
- A little pink is okay. It is steak after all!
- Do not overcook the beef. Once you add it back to the skillet to heat through, don’t allow it to continue to simmer. Remove from the heat and serve.
- Sauce consistency. If you find it is too thick once the beef has been added back in, try adding a splash of water or beef broth and give it a quick stir.
Serving Suggestions
Traditionally, beef stroganoff is served over egg noodles but we also love it over these crockpot mashed potatoes, too. Rice is also a great idea as is anything that will absorb the flavors of that mouthwatering sauce.
All it needs is a side of roasted Brussels sprouts or a simple chopped salad and you’re good to go!
For more classic dinner recipes try roast beef tenderloin, Parmesan mushroom gnocchi, and beef bourguignon.
More Beef Dinner Recipes
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Beef Stroganoff Recipe
Video
Ingredients
- 4 Tablespoons salted butter , divided
- 1 ½ pounds pounds steak , thinly sliced
- Kosher salt , to taste
- Ground black pepper , to taste
- 8 ounces cremini mushrooms , sliced
- 1 ½ cups beef broth or stock
- 2 Tablespoons Worcestershire sauce
- 1 ounce onion soup mix
- 3 Tablespoons all-purpose flour
- ½ cup sour cream
For serving: Cooked butter noodles or Mashed potatoes and Fresh parsley
Instructions
- Sear steak. In a large skillet, melt 2 Tablespoons butter over medium-high heat. Add 1 1/2 pounds thinly sliced steak in a single layer. Season with salt and pepper. Sauté, undisturbed, 3 minutes, or until browned on one side. Using tongs, flip and sauté 2 to 3 minutes, or until browned on other side. Transfer to a plate.
- Saute mushrooms. In the same skillet, melt the remaining 2 Tablespoons butter over medium heat. Add 8 ounces sliced mushrooms and sauté 5 to 7 minutes, or until softened and golden.
- Whisk sauce: In a medium bowl, whisk together 1 1/2 cups broth, 2 Tablespoons Worcestershire, 1 ounce onion soup mix, and 3 Tablespoons flour until well combined.
- Stroganoff sauce. Stir the broth mixture into the mushrooms and bring to a boil. Reduce heat to medium low and simmer 5 minutes, stirring occasionally, or until sauce has thickened. Stir in 1/2 cup sour cream and add the meat. Adjust seasoning, if needed.
- Serve over butter noodles or mashed potatoes and sprinkle with fresh parsley, if desired.
Notes
- Greek yogurt: Feel free to use Greek yogurt instead of sour cream to make it a little healthier.
- Veggies: You can add as many other veggies you love to the mushrooms, like asparagus, bell peppers, or broccoli.
- Spice: Add in a pinch of crushed red pepper flakes for a kick.
- Ground beef: You can use ground beef in place of the steak.
- Swap the beef: You can also use chicken, pork or tofu in place of the steak.
- Gluten-free: Swap the all-purpose flour with gluten-free flour.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Yes, you can! I prefer to use Greek yogurt for its thickness, but you can use regular too. As long as it’s plain and without flavor, it’ll provide that same tanginess that sour cream does.
As you can imagine, everyone has their version. Some use white wine, while others use vinegar and even Dijon mustard and garlic.
Mine is made with beef broth, Worcestershire sauce, and onion soup mix. It’s thickened with flour and made rich and creamy with sour cream.
Keep leftovers stored in an airtight container in the fridge for up to 4 days. I like to store the noodles separately.
You can freeze it, however, sometimes freezing cream-based sauces changes the consistency once thawed. Thaw overnight and then reheat gently over low heat until the meat is heated through.
Categorized as: 30 Minute Meals, American, Beef, Dinner, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Loved it! Adding it to my repeat recipes!
So creamy, and we were amazed by the flavor that developed in just 30 minutes! This was a family-pleasing dinner for sure. :)
I’ve tried other beef stroganoff recipes and they just didn’t cut it. This one is different and the tips make it foolproof!