Beef Stroganoff – tender strips of beef simmered in a creamy beefy mushroom sauce that is super easy to make and 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 have quite a few different version on here already, but just realized I didn’t have the classic. So it is time to change that!!
You can make Ground Beef Stroganoff or Chicken Stroganoff for more budget friendly 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, this takes about 30 minutes to make. So it is great for weeknights or any night of the week.
- Multiple cuts of beef you can use, so you can search for what is on sale and have it in your freezer waiting for you.
- This is one of those recipes that when it comes together people think it took you forever to make and was so much work. But it really isn’t! Fancy enough for entertaining, but quick enough for the middle of the week.
What You’ll Need
- Oil
- Steak (Sirloin, Ribeye – see notes below)
- All-Purpose Flour
- Onion
- Garlic
- Mushrooms
- Butter
- Beef Broth
- Worcestershire Sauce
- Dijon Mustard
- Sour Cream
- Salt & Pepper
- Egg Noodles
What Cut Of Beef Is Best For Stroganoff
The best cuts of beef for stroganoff are something that is tender and juicy and you would want to eat on its own.
- boneless ribeye
- boneless top sirloin
- flank steak
- beef tenderloin/filet mignon
Some recipes call for beef round steak or stew meat, but I do not recommend. The beef flavour will be fine, but they are not good for quick cooking. If you were making a slow cooked version, those would be fine, but not for this stovetop version.
How To Make Beef Stroganoff
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- In a large skillet heat the oil over a medium high heat. Sautee the onions and mushrooms for 5-6 minutes until they are soft. Add in the garlic and cook for about a minute. Remove from the pan and keep warm.
- Meanwhile thinly slice your steak against the grain. Toss the strips of steak with the flour, salt and pepper.
- Add the butter to the pan to melt of medium high heat. Once the butter is melted and the pan is very hot, add the strips of steak and sear on each side for just a minute, the steak will still be raw in the center.
- Reduce the heat to medium, add back in the mushrooms and onions and pour in the beef broth and Worcestershire sauce. Simmer for about 4-5 minutes until it starts to thicken and the meat is mostly cooked.
- Remove from the heat and stir in the mustard and sour cream. Once well combined, taste and season with salt and pepper as desired.
- Serve immediately over egg noodles, rice or potatoes.
Recipe Tips
- Pick the right cut of beef. See the notes above for cuts of beef that are recommended for this type of recipe. You want something that is 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 so you can see the lines are running parallel to you. Then thinly slice the strips of steak. This really helps to make sure your beef is tender.
- Freeze your steak. To make sure you get even cuts of meat, it is best if you can put your steak in the freezer for about 20 minutes before you start. You just want it to be a little more solid, so you get even cuts and aren’t tearing the meat.
- Remove the skillet from the heat before you add in the sour cream. Sour cream can “break” very easily, and heat is a big factor in that happening. Lots of recipes have you temper it, by adding a little hot liquid to it, and slowing brining it up to temperature before adding it. I have found that just removing it from the heat is enough to give you a smooth and luscious sauce.
Store any leftover stroganoff in an airtight container in the fridge for 3-4 days. I like to store the egg noodles separately from the sauce. When you reheat you want to make sure to heat the stroganoff slowly so you can avoid over cooking the meat by too much.
Yes! This is one of the few recipes that have a cream sauce that I think freezes really well. It will last for about 3 months in the freezer. Let it thaw in the fridge overnight, and then you can slowly reheat it. The beef and over cook quickly, so keep and eye on it and heat it slowly.
There is flour in the recipe that should thicken your sauce nicely, but if you want it thicker mix 1 Tablespoon of cornstarch with 1 Tablespoon of water and add to the sauce. Simmer for about 2 minutes for it to thicken before adding the sour cream.
What Goes With Beef Stroganoff
I think this is best served over egg noodles. That is what I grew up with, so it is what I always serve it with. But you really can serve it over anything! Jasmine Rice is great, Mashed Potatoes work great. You could even do it as part of a Baked Potato bar. You can then serve it along any vegetable or side dish you like!
More Delicious Dinner Recipes
- Instant Pot Chicken Fajitas
- Hawaiian Chicken
- Chick Fil A Grilled Nuggets
- Jalapeno Popper Mac N” Cheese
- Stuffed Pepper Casserole
- Garlic Beef Noodle Bowls
- Crockpot Chicken & Gravy
- Oven Baked Ribs
Beef Stroganoff
Beef Stroganoff - tender strips of beef simmered in a creamy beefy mushroom sauce that is super easy to make and so delicious. Ready in about 30 minutes, so you can make it any night of the week!
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 salt
- 1/2 teaspoon black pepper
- 4 Tablespoons 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 a medium high heat. Sautee the onions and mushrooms for 5-6 minutes until they are soft. Add in the garlic and cook for about a minute. Remove from the pan and keep warm.
- Meanwhile thinly slice your steak against the grain. Toss the strips of steak with the flour, salt and pepper.
- Add the butter to the pan to melt of medium high heat. Once the butter is melted and the pan is very hot, add the strips of steak and sear on each side for just a minute, the steak will still be raw in the center.
- Reduce the heat to medium, add back in the mushrooms and onions and pour in the beef broth and Worcestershire sauce. Simmer for about 4-5 minutes until it starts to thicken and the meat is mostly cooked.
- Remove from the heat and stir in the mustard and sour cream. Once well combined, taste and season with salt and pepper as desired.
- Serve immediately over egg noodles, rice or potatoes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 486Total Fat 32gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 13gCholesterol 142mgSodium 798mgCarbohydrates 14gFiber 2gSugar 5gProtein 35g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Sandra
Saturday 25th of March 2023
This is so good!! It quickly became a favorite meal at my house!