Easy Beef Stroganoff Recipe

Easy Beef Stroganoff is one of those no-fuss meals that sneaks its way into your heart with creamy, comforting vibes and tender beef strips soaking up all the garlicky, mushroomy goodness. It’s like the coziest hug on a plate—simple enough for a weeknight but fancy enough to impress if company drops by unexpectedly. If you’ve been scared off by fancy names or complicated recipes, don’t sweat it. This one’s easy, approachable, and downright delicious.

My husband’s been obsessed with this recipe since I first made it last fall. Originally, it was just a random night where I finally cleared out the fridge and threw things together — kind of a “kitchen panic mode” situation. But it turned out so good that now this dish is basically our go-to. He always asks for double mushrooms, and our kiddo watches those noodles disappear like magic. Honestly, every time I make it, I feel like I nailed it, even if the kitchen looks like a tornado just hit.

How to Make It

Alright, so here’s the deal. Start by slicing your beef thin—ribeye or sirloin works, but whatever you can get your hands on. Brown that up in a hot pan until you get some good color (don’t crowd the pan or it’ll stew instead of sear). While that’s going, chop your onions and slice mushrooms so they’re ready to jump into the pan. Once your beef is out, soften those onions and mushrooms with some garlic—like, seriously, don’t skip the garlic or your sauce will be sad. Then add the beef back in, pour in some broth and a splash of sour cream for that signature tang and silkiness. Let it simmer just until everything melds because nobody loves rubbery beef or watery sauce. Bonus tip: toss in a little Dijon mustard if you have it for some extra zing.

✔Ingredient Notes

– Beef: Thin slices are key. I usually grab sirloin or ribeye, but whatever lean-ish cut you find will do. If it’s not thin, you’ll be chewing forever.
– Mushrooms: Button or cremini give nice earthiness. Double the mushrooms if you’re a fan like my husband, or risk hearing about it later.
– Sour Cream: The unsung hero. Brings creaminess and tang. Don’t swap it for something weird unless you want to experiment—plain Greek yogurt can work but messes slightly with the flavor.
– Beef Broth: Store-bought is fine here, but homemade makes it sing. If you’re using bouillon, dissolve it well or the sauce gets grainy.
– Onion & Garlic: Not optional. Seriously, the sauce needs soul.

✔Recipe Steps

1. Slice beef thinly against the grain for tenderness.
2. Heat oil in a large skillet over medium-high heat; brown the beef quickly, then remove and set aside.
3. In the same skillet, sauté onions until translucent, then add garlic and mushrooms; cook until mushrooms soften and release their juice.
4. Return the beef to the pan, stir in beef broth and Dijon mustard if using. Let everything simmer for about 5 minutes.
5. Lower heat, stir in sour cream, and heat gently until sauce thickens slightly—don’t boil or the sour cream will curdle.
6. Season with salt and pepper, taste, and adjust. Serve over buttered noodles or rice.

What to Serve It With

Classic is egg noodles, for sure. But if you’re feeling wild, mashed potatoes, rice, or even a big pile of roasted veggies make it all feel homey. A simple green salad on the side cuts the richness nicely. And if you want to get fancy, sprinkle fresh parsley on top—little pop of green, pretty and tasty.

✔Tips & Mistakes

– Don’t overcrowd the pan when browning beef or you’ll end up steaming it and missing that caramelized goodness. Do it in batches if you need to.
– Add sour cream off the heat or low heat to avoid weird curdling.
– Use fresh mushrooms if you can; frozen ones turn mushy and bland.
– If your sauce seems too thick, a splash more broth or water fixes it right up.

✔Storage Tips

Pop leftovers in an airtight container in the fridge where they’ll keep for about 3 days. I’m not gonna lie—the sauce thickens and beef firms up, but reheating gently with a splash of broth or water brings it back. Cold? If you dare, it’s not awful straight from the fridge but reheated is way better. Breakfast scramble with leftover stroganoff? Absolutely, and zero judgment here.

✔Variations and Substitutions

If you’re out of sour cream, Greek yogurt works but be gentle heating it. Tried swapping beef for ground turkey once, honestly didn’t have the same magic, but it was okay if I’m being real. Mushrooms? Portobello or shiitake are lovely but pricier. For a dairy-free kick, coconut cream can replace sour cream but changes the flavor quite a bit. Beef broth? Chicken broth can sub, but sticks closer if you can find beef. Remember: tweak, taste, and feel free to mess up; cooking is an adventure.

Frequently Asked Questions

Easy Beef Stroganoff Recipe

This classic beef stroganoff is creamy, comforting, and perfect for a quick weeknight dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pounds beef sirloin, thinly sliced
• ▢ 2 tablespoons butter
• ▢ 1 cup mushrooms, sliced
• ▢ 1 medium onion, finely chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 cup beef broth
• ▢ 0.75 cup sour cream preferably full fat
• ▢ 2 teaspoons all-purpose flour
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 2 tablespoons fresh parsley, chopped for garnish
• ▢ 8 ounces egg noodles

Instructions

Preparation Steps

• Cook egg noodles according to package instructions. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add onions and mushrooms and sauté until tender, about 5 minutes.
• Add garlic and cook for 1 minute until fragrant.
• Add the sliced beef to the skillet and cook until browned but not fully cooked through, about 4-5 minutes.
• Sprinkle flour over the beef mixture and stir to coat evenly.
• Pour in beef broth and Worcestershire sauce, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 4 minutes.
• Reduce heat to low and stir in sour cream. Heat through without boiling to prevent curdling.
• Season with salt and pepper to taste.
• Serve beef stroganoff over egg noodles and garnish with chopped parsley.

Notes

This recipe is a comforting classic that pairs well with steamed green beans or a fresh garden salad.