Make everyone’s favorite meal any night of the week with this Easy Beef Stroganoff recipe. Ready just 30 minutes, it’s rich, creamy, and simply divine.
Serve with Garlic Roasted Green Beans for a complete meal everyone will love.
Perfect Beef Stroganoff
Tender beef seared to perfection and smothered in a delectable, creamy mushroom sauce. This dish is classic comfort food that’s easy to make, and the perfect dinner the whole family will love.
Why This Recipe Works
- Quickly searing the meat gives it deep taste without overcooking.
- Fresh aromatics add depth and kick up the flavors in the dish.
- Finishing Sour Cream in the sauce adds creaminess as well as a tangy kick.
What Is Stroganoff Sauce Made Of?
Stroganoff Sauce is made with onion, mushrooms, garlic, white wine, beef stock, and sour cream. In this recipe, I use mustard powder for an extra depth of flavor.
What cut of beef is best for beef stroganoff?
The best cuts of beef for Stroganoff are tender, marbled boneless steaks such as sirloin steak (or tips), rib eye, or beef tenderloin.
Which Mushrooms Are Best
For this recipe, I use cremini mushrooms (aka chestnut mushrooms) as they have a nice, meaty flavor that pairs well with the beef. baby bella’s work well too, but white mushrooms are good if that’s what you prefer.
How To Make Beef Stroganoff From Scratch
- Sear the steak, remove from the pan with a slotted spoon, and set aside.
- Cook onions, mushrooms, and garlic then coat in flour.
- Add white wine and beef stock, stir to combine, and simmer.
- Stir in sour cream, return the cooked steak to the pan, and season with salt and pepper
- Serve over egg noodles, garnished with parsley.
Step By Step Instructions
Cut the steak into half inch strips.
Quickly sear the beef strips (you want to just brown. Steak overcooks really fast so a minute or two is all you need)
If your pan is not big enough to fit all of the strips in a single layer, then add just 1 tablespoon of butter to the pan and cook half of the steak. Then repeat with a second batch.
Remove from the pan and cook the onion in butter until soft.
Add the mushrooms and sauté until cooked.
Add the garlic and cook another minute.
Add flour and mustard powder.
Mix to coat well and cook another minute before adding the wine. Stir to deglaze the pan. Cook to reduce the wine and then add the beef stock.
Add the sour cream.
Stir until combined, and then return the cooked steak to the pan.
Taste for seasoning and add salt and pepper if needed. Serve over egg noodles, rice, or potatoes, garnish with parsley.
Erren’s Top Tips
- For extra flavor, marinate the steak strips in two tablespoons of soy sauce for 15 minutes before cooking. If you do this, be sure to dry well before searing and skip the seasoning.
- Don’t be afraid of a hot pan. To quickly sear the steak you want a really hot pan. A quick sear will ensure the steak isn’t overcooked.
- Be sure to cook the flour for a minute or two after adding it to the pan to get rid of its starchy flavor.
- Use full-fat sour cream. Low fat and fat-free sour cream will liquefy when heated and will thin out the sauce.
- Add sour cream off the heat. Boiling sour cream can cause the sauce to curdle.
Other Great Comfort Foods
FAQs
You can use Greek yogurt, crème fraîche, or heavy cream in place of sour cream.
Yes, just place in a freezer-safe, airtight container, and freeze for up to three months. Be sure to freeze without the noodles as they will get mushy after defrosting.
Defrost in the refrigerator overnight and heat on the stove or microwave.
Reheat on the stove or in the microwave just until heated through (you don’t want to re-cook the beef).
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Let’s Make Easy Beef Stroganoff
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1½ lbs beef sirloin steak cut into ½ inch strips
- 1 large onion chopped
- 2 garlic cloves minced
- 1 lb fresh mushrooms sliced
- 2 teaspoons dry mustard
- 3 tablespoons all-purpose flour
- ⅓ cup white wine or dry vermouth
- 2 cups beef stock
- ¼ cup sour cream
- Salt and pepper
- Fresh parsley chopped
Instructions
- Quickly sear the beef strips on both sides (steak overcooks really fast so a minute or two is all you need). Remove from the pan with a slotted spoon, transfer to a plate, and set aside.
- Return the pan to the heat and add 2 tablespoons butter. Once it has melted, add the onions and sauté until translucent. Add the mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, or until the mushrooms are cooked and the onions are soft.
- Add the garlic and cook another minute. Add the flour and mustard powder and mix to coat well. Cook for another minute or two to cook the flour.
- Add the wine or vermouth, and scrape the brown bits off the bottom of the pan into the white wine to deglaze the pan. Let the mixture cook down for another 3 minutes.
- Add beef stock, and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally.
- Remove from the heat and stir in sour cream until combined, and then return the cooked steak to the pan. Taste for seasoning and add salt and pepper if needed.
- Serve over egg noodles, rice or potatoes, garnished with parsley if desired.
Tips + Notes
- For extra flavor, marinate the steak strips in two tablespoons of soy sauce for 15 minutes before cooking. If you do this, be sure to dry well before searing and skip the seasoning.
- Don’t be afraid of a hot pan. To quickly sear the steak you want a really hot pan. A quick sear will ensure the steak isn’t overcooked.
- Be sure to cook the flour for a minute or two after adding it to the pan to get rid of its starchy flavor.
- Use full-fat sour cream. Low fat and fat-free sour cream will liquefy when heated and will thin out the sauce.
- Add sour cream off the heat. Boiling sour cream can cause the sauce to curdle.
Georgie says
We just love this, so tasty and easy to make. We like it with rice or pasta:-)
Erren's Kitchen says
I’m so glad you like it Georgie 🙂
Grace says
Great recipe! If you don’t have steak strips, ground beef works just as good! Everyone loved it!
Erren Hart says
I’m so delighted to hear you liked it! 🙂
Donna-Rae says
Who knew a great dinner could be so easy! My family just loves this recipe! Thanks, Erren!
Erren Hart says
Thanks so much for leaving such lovely feedback!
beckandbulow says
wow. Amazing
Erren's Kitchen says
Thank you 🙂
Cally says
This recipe is super easy and just so very tasty
Erren Hart says
It’s a favorite of mine too, Cally! Glad you liked it!
Mark says
Made this last night, absolutely lovely! Thank you for sharing
Erren's Kitchen says
I’m so pleased you enjoyed it Mark 🙂
Mark says
I was looking for something new and I saw this, fabulous easy to follow recipe, delicious results
Erren's Kitchen says
I’m glad you liked it Mark 🙂
Lyn says
This is some of the best beef stroganoff ever! I used sirloin steak. Just awesome. Thank you!
Erren Hart says
I’m so happy to hear it! Thanks for taking the time to let me know!
Amy says
I got your email on this recipe before going grocery shopping yesterday. I got everything I needed and made it last night. This recipe was really quick and easy to make, and tasted great! I’m so glad I signed up for your email list!
Erren Hart says
That’s so great to hear, Amy! I’m so glad you enjoyed it! 🙂