Tender beef strips bathed in a luxurious sour cream and mushroom sauce, spooned over soft egg noodles – this is an easy dinner idea that your whole family will love. Beef Stroganoff Recipe is an easy and quick 30-minute meal that will satisfy even the pickiest of eaters! This classic one-pan recipe is perfect for busy weeknights but impressive enough for company.
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Why You’ll Love This Beef Stroganoff Recipe
- Ready in 30 minutes – Quick sear, simple sauce, dinner on the table fast
- One-pan wonder – Less cleanup means more time enjoying your meal
- Family-friendly – Even picky eaters love these tender beef strips in velvety sauce
- Perfect for any occasion – Easy enough for weeknight dinners, elegant enough for guests
We love easy beef dinners like Beef Bourguignon, Beef and Broccoli, and Pot Roast. If you haven’t tried beef stroganoff yet, you’re in for a real treat!
Ingredients for Beef Stroganoff Recipe
For the Beef:
- 1 lb Scotch fillet steak (or substitute: top sirloin, tenderloin, or ribeye)
- 2 tablespoons avocado oil or light olive oil
- Salt and freshly ground black pepper
Stroganoff Sauce:
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button mushrooms work great)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream (full-fat recommended)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For Serving:
- 12 oz egg noodles, cooked according to package directions
How to Make Easy Beef Stroganoff Recipe: Step-by-Step
Step 1: Prep Your Beef
Slice the steak thinly into ¼-inch strips, cutting AGAINST the grain for maximum tenderness. Pat the beef strips completely dry with paper towels – this is crucial for getting a good sear. Season generously with salt and pepper on all sides.
Step 2: Sear the Beef (Don’t Overcook!)
Heat a large skillet over medium-high heat until very hot. Add the oil – it should shimmer. Working in batches to avoid overcrowding, add the beef strips in a single layer. Sear for about 30-45 seconds per side until browned but still pink in the center. The strips will finish cooking later in the sauce.
Transfer the seared beef to a plate immediately. Don’t let it sit in the hot pan or it will overcook and become tough.
Step 3: Build the Flavor Base
In the same skillet (don’t clean it – those browned bits are flavor!), add the diced onions. Cook, stirring occasionally, until the onions become translucent and start to soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Don’t let the garlic burn!
Step 4: Brown the Mushrooms
Add the butter to the pan and let it melt completely. Add the sliced mushrooms and cook, stirring occasionally, until they’re golden brown on both sides, about 5-6 minutes. The mushrooms will release their liquid first, then reabsorb it as they brown.
Step 5: Make the Roux
Sprinkle the flour over the mushroom mixture and stir constantly for about 1 minute. This cooks out the raw flour taste and creates the base for your sauce.
Step 6: Build the Sauce
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3-4 minutes. The sauce should coat the back of a spoon.
Stir in the Dijon mustard and fresh thyme. Taste and season with salt and pepper – remember, you’ll be adding sour cream next which will mellow the saltiness.
Step 7: Finish with Sour Cream
Reduce the heat to LOW (this is important!). Stir in the sour cream until smooth and completely incorporated. Do NOT let the sauce boil after adding sour cream or it may curdle.
Critical tip: If your sauce looks broken or grainy, you let it get too hot. Keep it at a gentle, barely-there simmer.
Step 8: Add the Beef Back
Return the seared beef strips (and any accumulated juices) to the skillet. Gently stir to coat the beef in the sauce. Let it simmer on low heat for just 1-2 minutes to warm the beef through. Don’t overcook or the beef will become tough!
Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with fresh parsley.
Step 9: Serve Over Noodles
Spoon the beef stroganoff over freshly cooked, buttered egg noodles. Garnish with extra fresh parsley and serve immediately while hot.
How to Serve Beef Stroganoff Recipe
Beef stroganoff’s rich, creamy sauce pairs beautifully with simple starches that won’t compete with the sauce. Here are our favorite serving options:
- Buttered Egg Noodles – The classic choice! Wide egg noodles are traditional
- Homemade Pasta – Extra special over freshly made pasta
- White Rice – Simple steamed rice soaks up the sauce beautifully
- Mashed Potatoes – Creamy potatoes with creamy sauce
Can I Freeze Beef Stroganoff
Technically you can. But the texture of the sauce might not be the same once it thaws. Creamy sauce tends to separate when frozen and thawed due to the high dairy fat content. This dish is better served fresh if you want to really enjoy it at its best.
How to Store Beef Stroganoff
If you happen to have leftovers, let them come to room temperature and store them in an airtight container. Refrigerate for up to 3 days and reheat in the microwave or in a skillet on the stovetop.
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Easy Beef Stroganoff Recipe
Easy Beef Stroganoff recipe ready in 30 minutes! Tender beef strips in creamy mushroom sauce over egg noodles. One pan, simple ingredients, restaurant-quality results.
Ingredients
For the Beef:
- 1 lb Scotch fillet steak (or top sirloin, tenderloin, ribeye)
- 2 tablespoons avocado or light olive oil
- Salt and black pepper to taste
For the Sauce:
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream (full-fat)
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For Serving:
- 12 oz egg noodles, cooked
Instructions
- Prep the beef: Slice steak into thin ¼-inch strips against the grain. Pat completely dry and season with salt and pepper.
- Sear the beef: Heat oil in a large skillet over medium-high heat. Working in batches, sear beef strips 30-45 seconds per side until browned but still pink inside. Transfer to a plate immediately.
- Cook aromatics: In the same skillet, add onion and cook until translucent, 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
- Brown mushrooms: Add butter to the pan. Once melted, add mushrooms and cook until golden brown, 5-6 minutes, scraping up any browned bits from the bottom of the pan.
- Make the roux: Sprinkle flour over mushrooms and stir constantly for 1 minute.
- Build the sauce: Gradually pour in beef broth, stirring constantly. Bring to a simmer and cook until slightly thickened, 3-4 minutes. Stir in Dijon mustard and thyme. Season with salt and pepper.
- Add sour cream: Reduce heat to LOW. Stir in sour cream until completely smooth. Do not let boil or sauce may curdle.
- Finish the dish: Return beef strips and any juices to the skillet. Stir gently and simmer on low 1-2 minutes to warm through. Taste and adjust seasoning.
- Serve: Spoon beef stroganoff over freshly cooked egg noodles. Sprinkle with fresh parsley and serve immediately.
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Notes
- Beef quality matters: Use tender cuts like tenderloin, top sirloin, or ribeye for best results
- Don't overcook the beef: Quick sear only - beef finishes cooking in the sauce
- Low heat after sour cream: High heat will curdle the sauce
- Slice against the grain: This ensures tender, not chewy, beef strips
- Make it gluten-free: Use cornstarch instead of flour and serve over GF pasta
- Budget option: Ground chuck beef works well as a substitute
- Storage: Refrigerate up to 3 days. Not recommended for freezing.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 35gSaturated Fat: 16gTrans Fat: 17gCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 52g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
