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    Home > Blog > Quick & Easy > Beef Stroganoff

    Beef Stroganoff

    by Jenny Park · Published: Nov 1, 2021

    Jump to Recipe
    The best Beef Stroganoff Recipe you'll ever taste! This simple and delicious recipe comes together in just 30 minutes and made with just a handful of basic ingredients! It's the perfect cozy weeknight meal!
    Beef Stroganoff on a platter with chives on top.
    Beef Stroganoff on a platter with chives on top.
    Beef Stroganoff on a platter with chives on top.
    Beef Stroganoff on a platter with chives on top.
    Beef Stroganoff recipe on a platter with chives on top.

    I’m so jazzed about our Beef Stroganoff Recipe! I grew up eating beef stroganoff at a close friends house once a month, every month for practically a decade! It was one of her mom’s specialties and man was it delicious.

    She always served her beef stroganoff over a bed of extra wide egg noodles, which is super common in the states, although she had one special twist that I think made her recipe extra special – she swapped the dijon mustard out for whole grain mustard! I think it made a world of difference and I can still taste the dish in my mind today.

    We love this recipe because it’s super filling (hello protein!) and also because it’s pretty much a one pot/pan recipe which always helps with clean up. A perfect dinner recipe for tonight!

    What is Beef Stroganoff?

    Beef stroganoff originated in Russia as a dish consisting of dry marinated beef strips cooked in a roux based sauce with mustard, broth and sour cream. There are many different variations of the dish worldwide, but in the U.S. onions and mushrooms are staples within the beef and gravy dish and is commonly served over a bed of wide egg noodles. Our beef stroganoff recipe is based off the classic American variation.

    Sometimes this recipe can call for cream of mushroom soup, but we find that making our own gravy and sautéing the mushrooms makes this dish taste so much better. We also use beef sirloin in this recipe, but boneless ribeye, or sirloin steak is also delicious! In our version we garnish with chives, but parsley is also a great choice!

    How to Make Our Beef Stroganoff Recipe

    Ingredients for Beef Stroganoff on a kitchen counter.
    Jump to Recipe

    Process

    1. In a mixing bowl combine the thin strips steak, some all purpose flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.
    Beef slices in a glass bowl with cornstarch to make beef stroganoff.
    Beef slices coated in cornstarch for beef stroganoff.
    1. Place a large skillet over medium heat and melt butter.
    2. Add onion and garlic and sauté.
    3. Add mushrooms and continue to sauté.
    4. Transfer mixture to a large plate. Return skillet to stove and melt more butter.
    5. Add coated steak slices to skillet and brown on both sides.
    6. Transfer steak slices to plate with onion and mushrooms.
    Onions and mushrooms in skillet cooking for beef stroganoff recipe.
    Beef cooking in a skillet for beef stroganoff.
    Jump to Recipe
    1. Place skillet back over heat and melt remaining butter. Add flour and stir together.
    2. Stir in some broth, Worcestershire sauce and mustard.
    3. Lower heat and simmer for a few minutes.
    Beef stroganoff sauce being made in a skillet.
    1. Add beef and onion mixture back to the skillet and stir in remaining broth. Simmer until mixture has thickened and is smooth.
    Beef stroganoff being mixed in a skillet.
    Beef stroganoff sauce and beef in a skillet.
    1. Stir in sour cream and season with salt and pepper.
    2. Fold cooked egg noodles (cooked to package directions) into sauce until full combined.
    Sour cream being mixed into beef stroganoff mixture.
    Beef stroganoff being mixed with egg noodles for the recipe.
    Jump to Recipe
    1. Top dish with sliced chives and more pepper.
    Beef Stroganoff on a platter with chives on top.

    Tools You Will Need

    • cutting board
    • knife
    • mixing bowls
    • dry measuring cups
    • measuring spoons
    • liquid measuring cup
    • large skillet
    • wooden spoon

    Best Cuts of Beef to Use for Beef Stroganoff

    It’s definitely important to use the right cut for this recipe. You want to make sure to use a quick cooking, tender cut of beef and stay away from tough cuts like chuck and short rib.

    We use boneless sirloin steak in our beef stroganoff recipe, which is our top pick. We love this cut for beef stroganoff because it’s tender, has some marbling on it and is still reasonably priced.

    Other cuts of beef that work well in this recipe:

    • boneless ribeye steak
    • New York strip steak
    • sirloin steak tips
    Jump to Recipe

    Tips and Tricks for Beef Stroganoff Success

    • Although Dijon mustard is commonly used in Beef Stroganoff, we use whole grain mustard in our recipe, which we think is such a game changer! The unground mustard seeds provide an overall bolder flavor and add a nice texture to the dish.
    • Searing the beef in a hot skillet is important. Searing the strips will give the beef a nice texture in the overall dish.
    • You want to sear the beef strips on each side quickly to ensure you don’t overcook the beef, which will result in a dry and chewy texture.

    Make Ahead and Freezing Our Beef Stroganoff Recipe

    Make Ahead

    Beef stroganoff can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. If making ahead of time, it’s best to keep the beef and mushroom gravy separate from the noodles until ready to serve, as the noodles will soak up a lot of the gravy and create a drier dish.

    To reheat pour beef and gravy over medium heat and simmer (occasionally stirring) until mixture has just heated through and sauce thickens. Stir in the noodles and continue to simmer for an additional minute until noodles heat through. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.

    Freezing

    Our recipe can be frozen for up to 2 months, stored in an airtight container in the freezer until ready to use. We recommend freezing the beef and gravy mixture with the noodles to prevent the noodles from becoming mushy when thawed.

    When ready to use thaw beef stroganoff in the refrigerator. Once thawed, pour mixture into a skillet and simmer over medium heat until dish has just heated through, stirring occasionally. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.

    Jump to Recipe
    A recipe for Beef Stroganoff on a platter to be served.

    What to Serve with Our Beef Stroganoff Recipe

    We serve our recipe with wide egg noodles, but other great serving options are:

    • creamy mashed potatoes
    • cauliflower mash (like our cauliflower, parsnip and roasted garlic mash!)
    • another short shaped pasta like fusilli or penne
    • steamed rice
    • steamed or roasted vegetables, like broccoli, carrots, green beans

    More Quick and Easy Beef Recipes You Will Love

    • Mongolian Beef
    • Seared Ribeye Over Browned Butter Mashed Potatoes
    • Grilled Skirt Steak
    • Szechuan Beef
    • Taco Pasta Skillet
    • Meatball Sub
    Click here for our Beef Recipe Collection!

    Check out our Beef Stroganoff Web Story!

    Jump to Recipe
    Beef Stroganoff recipe in a bowl with chives on top.

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    A recipe for Beef Stroganoff on a platter to be served.

    Beef Stroganoff Recipe

    5 from 10 votes
    PRINT RECIPE Pin Recipe
    The best Beef Stroganoff Recipe you'll ever taste! This simple and delicious recipe comes together in just 30 minutes and made with just a handful of basic ingredients! It's the perfect cozy weeknight meal!
    RECIPE BY Teri & Jenny
    Prep Time: 5 mins
    Cook Time: 22 mins
    Total Time: 27 mins
    Servings: 4

      INGREDIENTS  

    beef stroganoff

    • 1 pound sirloin steak thinly sliced into 1 inch pieces
    • 3 1/2 tablespoons flour divided
    • 4 1/2 tablespoons unsalted butter divided
    • 1/2 sliced onion
    • 2 minced garlic cloves
    • 6 ounces trimmed and sliced cremini mushrooms
    • 2 1/2 cups beef broth
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons stone ground (or Dijon) mustard
    • 2/3 cup sour cream
    • salt and pepper to taste

    for serving

    • 3 cups cooked egg noodles
    • 2 tablespoons thinly sliced chives

      INSTRUCTIONS  

    • In a mixing bowl combine steak, 1 tablespoon flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.
    • Place a large skillet over medium heat and melt 1 1/2 tablespoons butter. Add onion and garlic and sauté for about 5 minutes. Add mushrooms and continue to sauté for an additional 5 minutes. Transfer mixture to a large plate.
    • Return skillet to stove and melt 1 1/2 tablespoons butter. Add coated steak slices to skillet and brown on each side for 1 minute. Transfer steak slices to plate with onion and mushrooms.
    • Place skillet back over heat and melt remaining butter. Add flour and whisk about 1 to 2 minutes. Stir in 1 cup broth, Worcestershire sauce and mustard. Lower heat to medium-low and simmer for 4 to 5 minutes.
    • Add beef and onion mixture back to the skillet and stir in remaining broth. Simmer until mixture has thickened and is smooth, 3 to 4 minutes.
    • Stir in sour cream and season with salt and pepper.
    • Fold cooked egg noodles into sauce until full combined.
    • Top dish with sliced chives and more pepper. Serve.

      NOTES  

    Tips and Tricks for Success
    • Although Dijon mustard is commonly used in Beef Stroganoff, we use whole grain mustard in our recipe, which we think is such a game changer! The unground mustard seeds provide an overall bolder flavor and add a nice texture to the dish.
    • Searing the beef in a hot skillet is important. Searing the strips will give the beef a nice texture in the overall dish.
    • You want to sear the beef strips on each side quickly to ensure you don’t overcook the beef, which will result in a dry and chewy texture.
    Make Ahead and Freezing Instructions
    Make Ahead
    Beef stroganoff can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. If making ahead of time, it’s best to keep the beef and mushroom gravy separate from the noodles until ready to serve, as the noodles will soak up a lot of the gravy and create a drier dish.
    To reheat pour beef and gravy over medium heat and simmer (occasionally stirring) until mixture has just heated through and sauce thickens. Stir in the noodles and continue to simmer for an additional minute until noodles heat through. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.
    Freezing
    Our recipe can be frozen for up to 2 months, stored in an airtight container in the freezer until ready to use. We recommend freezing the beef and gravy mixture with the noodles to prevent the noodles from becoming mushy when thawed.
    When ready to use thaw beef stroganoff in the refrigerator. Once thawed, pour mixture into a skillet and simmer over medium heat until dish has just heated through, stirring occasionally. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.
    Calories: 563kcal Carbohydrates: 41g Protein: 35g Fat: 29g Saturated Fat: 15g Trans Fat: 1g Cholesterol: 158mg Sodium: 735mg Potassium: 838mg Fiber: 2g Sugar: 3g Vitamin A: 728IU Vitamin C: 3mg Calcium: 123mg Iron: 4mg
    CUISINE: Russian
    KEYWORD: beef dinner, beef dish, beef stroganoff, beef stroganoff recipe, stroganoff
    COURSE: dinner, Main Course

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    November 1, 2021 / 12 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Carnitas Tortilla Soup
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    Reader Interactions

    November 1, 2021 / 12 Comments

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    1. Grace

      February 26, 2023 at 2:08 pm

      5 stars
      So tasty and easy to make! I was worried about dijon but it turned out really great!

      Reply
    2. J

      December 05, 2022 at 1:01 am

      5 stars
      “Delicious”, said my well fed fam! Super quick to make as well. Used dill as garnish and we’ll be rotating this recipe in to our repertoire.

      Reply
    3. Lisa

      February 11, 2022 at 2:34 pm

      The recipe calls for 2 1/2 cups of broth in the list and 1 in the directions. Can you clarify? I ended up with a sauce that was more like a soup. ☹️

      Reply
      • Jenny Park

        February 11, 2022 at 8:37 pm

        Hi Lisa, the broth is added in two stages. In step 4, 1 cup of broth is added to the skillet. Then in step 5 the rest of the broth is stirred into the skillet. I’m not sure why your sauce was so thin. Did you let the mixture simmer so the sauce could thicken?

        Reply
    4. Mary

      November 01, 2021 at 5:45 pm

      This is so ironic…just made this last night and my husband wanted the leftovers tonight! I just add some fresh thyme and roast my mushrooms first (because not my favorite veggie and and need then overcooked!). Fresh parsley with the noodles…yum! Delicious recipe…thank you!

      Reply
    5. Sarah

      May 14, 2021 at 9:26 pm

      5 stars
      Made it today! It was so good! I admit, I didn’t follow the recipe to a tee, but I have used all the ingredients on the list. I eyeballed most of the ingredients and tasted as I went. I didn’t need to use all 2 1/2 cups of beef broth. The sauce was thick enough. Used Orrington Farms – Broth Base & Seasoning (Beef). Also, added more than 1 pound of beef made it so much richer in flavor! So good, this will be my go-to now!

      Reply
    6. Anh

      May 11, 2021 at 9:01 pm

      5 stars
      My husband isn’t a fan of mushroom and we didn’t have mustard but it still turned out really good! It was easy and I liked how there were pictures to go with each step. We will definitely make this again!

      Reply
    7. sandy

      February 18, 2021 at 6:29 am

      Do we use the cornstarch instead of the flour?

      Reply
      • Jenny Park

        February 18, 2021 at 12:20 pm

        Hi! That’s a mislabel! It’s flour for the recipe. Thanks for pointing that out!

        Reply
    8. Candice

      February 17, 2021 at 8:22 am

      Can I make this in a slow cooker or pressure cooker? If so, what are the directions?

      Reply
    9. Marilyn

      February 15, 2021 at 10:15 am

      Sounds good! Is the recommendation to freeze it with the noodles correct?

      Reply
      • Jenny Park

        February 15, 2021 at 10:39 am

        Yes!

        Reply

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