Beef Stroganoff – tender strips of beef simmered in a creamy mushroom sauce, super easy to make and oh so delicious. Ready in about 30 minutes, so you can make it any night of the week!
When I was growing up, classic beef stroganoff was one of my favorite dinners. I already have quite a few different versions here, but just realized I didn’t have the classic. So it’s time to change that!!
You can make Ground Beef Stroganoff or Chicken Stroganoff for a more economical version. You can even use ravioli to make this Skillet Stroganoff. So many ways, but this classic version still has my heart!
Why this recipe works
- Believe it or not, it takes about 30 minutes to do. It is therefore ideal for weeknights or any night of the week.
- Multiple cuts of beef you can use, so you can research what’s on sale and have it in your freezer waiting for you.
- This is one of those recipes that people think took you forever to make and a lot of work. But that’s really not the case! Classy enough for entertaining, but fast enough for mid-week.
What you will need
- Oil
- Steak (sirloin, rib eye – see notes below)
- All purpose flour
- Onion
- Garlic
- Mushrooms
- Butter
- Beef broth
- Worcestershire Sauce
- Dijon Mustard
- Sour cream
- Salt pepper
- egg noodles
Which cut of beef is best for Stroganoff
The best cuts of beef for stroganoff are tender and juicy and you’d want to eat them on their own.
- boneless rib eye
- boneless top sirloin
- flank steak
- beef tenderloin/tenderloin
Some recipes call for beef round steak or stew meat, but I do not recommend. The beef flavor will be good, but they are not good for quick cooking. If you made a slow cook version that would be fine, but not for this stovetop version.
How to Make Beef Stroganoff
Be sure to scroll down to the recipe card for full measurements and instructions!
- In a large skillet, heat the oil over medium-high heat. Sauté the onions and mushrooms for 5-6 minutes until soft. Add the garlic and cook for about a minute. Remove from skillet and keep warm.
- Meanwhile, thinly slice your steak against the grain. Toss steak strips with flour, salt and pepper.
- Add the butter to the skillet to melt over medium-high heat. Once the butter has melted and the pan is hot, add the strips of steak and sear on each side for just one minute, the steak will still be raw in the center.
- Reduce the heat to medium, add the mushrooms and onions and pour in the beef broth and Worcestershire sauce. Simmer for about 4-5 minutes until it begins to thicken and the meat is almost cooked.
- Remove from the heat and stir in the mustard and sour cream. Once well mixed, taste and season with salt and pepper to taste.
- Serve immediately over egg noodles, rice or potatoes.
Recipe tips
- Choose the right cut of beef. See notes above for recommended cuts of beef for this type of recipe. You want something tender and juicy and good for quick cooking, not a tough cut of beef.
- Slice against the grain. One of the best tips for cutting any meat is to slice against the grain. So turn your steak to see that the lines are parallel to you. Then thinly slice the steak strips. It really helps ensure your beef is tender.
- Freeze your steak. To ensure you get even cuts of meat, it’s best to put your steak in the freezer for about 20 minutes before you start. You just want it to be a little sturdier, so you get even cuts and don’t tear the meat.
- Remove the pan from the heat before adding the sour cream. Sour cream can “break” very easily, and heat is an important factor in this case. In many recipes, you need to temper it by adding a little hot liquid to it and slowly brining it to temperature before adding it. I found that just removing it from the heat is a smooth and succulent sauce.
Store leftover stroganoff in an airtight container in the fridge for 3-4 days. I like to keep egg noodles separate from the sauce. When reheating, be sure to heat the stroganoff slowly to avoid overcooking the meat.
Yes! This is one of the few recipes that has a cream sauce that I think freezes really well. It will last about 3 months in the freezer. Let it thaw in the fridge overnight, then you can slowly reheat it. Beef and more cook quickly, so watch it and heat it slowly.
There is flour in the recipe which should thicken your sauce nicely, but if you want it thicker, mix 1 tbsp cornstarch with 1 tbsp water and add to the sauce. Simmer for about 2 minutes to thicken before adding sour cream.
What Goes With Beef Stroganoff
I think it’s best served over egg noodles. That’s what I grew up with, so that’s what I still serve him with. But you can really serve it on anything! The jasmine rice is excellent, the mashed potatoes work great. You can even make it as part of a baked potato bar. You can then serve it with any vegetable or side dish you like!
Yield: 6
Beef stroganoff
Beef Stroganoff – tender strips of beef simmered in a creamy mushroom sauce, super easy to make and oh so delicious. Ready in about 30 minutes, so you can make it any night of the week!
Preparation time 10 minutes
Cooking time 20 minutes
Total time 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 16 oz mushrooms, thinly sliced
- 1 clove garlic, minced
- 1.5 pounds top sirloin steak
- 1/4 cup all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon black pepper
- 4 tablespoons of butter
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- salt and pepper to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Sauté the onions and mushrooms for 5-6 minutes until soft. Add the garlic and cook for about a minute. Remove from skillet and keep warm.
- Meanwhile, thinly slice your steak against the grain. Toss steak strips with flour, salt and pepper.
- Add the butter to the skillet to melt over medium-high heat. Once the butter has melted and the pan is hot, add the strips of steak and sear on each side for just one minute, the steak will still be raw in the center.
- Reduce the heat to medium, add the mushrooms and onions and pour in the beef broth and Worcestershire sauce. Simmer for about 4-5 minutes until it begins to thicken and the meat is almost cooked.
- Remove from the heat and stir in the mustard and sour cream. Once well mixed, taste and season with salt and pepper to taste.
- Serve immediately over egg noodles, rice or potatoes.
Nutrition information
Yield
6
Portion
1
Amount per serving calories 486Total fat 32gSaturated fat 15gtrans fat 1gUnsaturated fats 13gCholesterol 142mgSodium 798mgCarbohydrates 14gFiber 2gSugar 5gProtein 35g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guideline.
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Welcome to Dinners, Mains & Desserts where my love of food meets my busy life. My name is Erin and I am an occasional home cook who enjoys feeding people. On this blog you will find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with my family and friends.
