This classic beef stroganoff recipe from scratch features tender slices of steak and savory mushrooms smothered in creamy brown gravy. Beef stroganoff is classic comfort food your family will love. Serve over egg noodles for a satisfying dinner, or with my creamy mashed potatoes!
Beef Stroganoff Recipe
Beef Stroganoff is a hearty, comforting dish of beef and mushrooms in gravy, most commonly served over egg noodles.
Cooking Tips:
- The cut of steak is your preference, but I recommend using a high-quality cut since this a quick skillet meal. Boneless ribeye, top sirloin or sirloin tips are good choices for this beef stroganoff.
- Save the tougher cuts of meat for recipes that involve marinating or simmering for hours, like this Oven Swiss Steak or our slow cooker Hungarian Goulash.
- Prep the ingredients by slicing the steak into bite-sized strips. Likewise, slice the mushrooms and dice up your onion. The ingredients are cooked in batches to bring out the flavors and to ensure the beef doesn’t overcook and become chewy.
- Many people like to add Worcestershire sauce or Dijon mustard to their sauce. I prefer it without, however, the preference is yours.
- To give it a creamy consistency, sour cream is swirled in the sauce which also gives it a little tang to balance the richness of the other ingredients.
- I love beef stroganoff served over egg noodles, but it’s also tasty with mashed potatoes or rice.
- This dish really doesn’t need a side, but if you would like to add one, a simple vegetable is all you need. Roasted broccoli is our preference, but these balsamic carrots are a nice addition too.
Ingredients you will need
- 1 1/2 pounds steak (boneless ribeye, top sirloin, etc)
- 4 tablespoons butter, divided
- 10 ounces mushrooms, sliced
- 1 medium onion, finely chopped
- 1 clove of garlic, minced
- 3 tablespoons all-purpose flour
- 1 3/4 cup beef stock or broth
- 2/3 cup sour cream
- Salt and pepper
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon Dijon mustard (optional)
- Parsley, for garnish
- Hot buttered egg noodles or mashed potatoes, for serving
Helpful kitchen tools
How to Make Beef Stroganoff
- Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch. Heat a large skillet over high medium high heat.
- Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side. Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.
- Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute.
- Sprinkle vegetables with flour and cook for 1 minute. Add beef broth and stir until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
- Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper. Heat until hot, but do not boil. Garnish with parsley and serve over hot egg noodles.
I should also note that a lot of recipes call for the addition of Worcestershire sauce or Dijon mustard. I’ve tried it various ways and think it tastes best without, however, the preference is yours.
Spending less time on dinner has been one of my New Year goals and I’ve had tasty success with 3-ingredient Queso Fresco Enchiladas and Ricotta Pasta with Beef!
More delicious dinner ideas…
- To Die For Pot Roast
- Salisbury Steaks
- Bacon Cheeseburger Pasta
- Instant Pot Beef Stroganoff
- Szechuan Beef
- Ground Beef Stroganoff
- Beef Bourguignon
Beef Stroganoff
Beef Stroganoff is a hearty, comforting dish of beef and mushrooms in gravy, most commonly served over egg noodles.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 6 people
30 minutes
Calories: 614
Ingredients
- 1 ½ pounds steak boneless ribeye, top sirloin, etc
- 4 tablespoons butter divided
- 10 ounces mushrooms sliced
- 1 medium onion finely chopped
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- 1 ¾ cup beef stock or broth
- ⅔ cup sour cream
- Salt and pepper
- 1 tablespoon Worcestershire sauce optional
- 1 teaspoon Dijon mustard optional
- Parsley for garnish
- 12 ounce Egg noodles or mashed potatoes
Things You’ll Need
Before You Begin
- The cut of steak is your preference, but I recommend using a high-quality cut like boneless ribeye, top sirloin or sirloin tip.
- Prep the ingredients by slicing the steak into bite-sized strips. Likewise, slice the mushrooms and dice up your onion. The ingredients are cooked in batches to bring out the flavors and to ensure the beef doesn’t overcook and become chewy.
- Many people like to add Worcestershire sauce or Dijon mustard to their sauce. I prefer it without, however, the preference is yours.
- To give it a creamy consistency, sour cream is swirled in the sauce which also gives it a little tang to balance the richness of the other ingredients.
- I love beef stroganoff served over egg noodles, but it’s also tasty with mashed potatoes or rice.
- This dish really doesn’t need a side, but if you would like to add one, a simple vegetable is all you need. Roasted broccoli is our preference, but these balsamic carrots are a nice addition too.
Instructions
- Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch. Heat a large skillet over high medium high heat. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side. Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.
- Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute.
- Sprinkle vegetables with flour and cook for 1 minute. Add beef broth, optional Dijon and Worcestershire sauce, and stir until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper. Heat until hot, but do not boil. Garnish with parsley and serve over hot egg noodles.
Nutrition
Serving: 1portion (2 cups) | Calories: 614cal | Carbohydrates: 49g | Protein: 35g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 150mg | Sodium: 337mg | Potassium: 807mg | Fiber: 3g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 4mg
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This post was originally published on this blog on Feb 27, 2018.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Kendra says
Delish! I just posted my pic on Pinterest. Will definitely be making this one again! The sauce was so creamy and tangy!
Terri Sears says
I had to get supper ready quickly tonight and I chose this recipe because it said it only took 20 minutes. It is a quick recipe and my husband gave it two thumbs up. I will be making this again.
Alicya says
Loved it! Will be making again … Love the way your recipe instructions are so easy to follow. I did add the Worcestershire sauce and Dijon.
Didn’t have luck with the John Wayne casserole. Tried to halve the ingredients and it didn’t work out.
Going to try the hamburger recipe for stroganoff.
Anna says
Looks amazing! Mind asking what kind of mushroom would you suggest for this recipe? Thanks!
Amanda Formaro says
My favorites are baby bellas, but white button works too!
Stacey Bible says
Delicious, everyone loved it. LOVE! LOVE!
Kathy Spasoff says
Yummy 😋!
Eric j graham says
Sprinkle what vegetables with flour? No veggies are called for in this recipe
Amanda Formaro says
Hi Eric – if you question is sincere, then the answer is the mushrooms and the onions. However, if you left this comment in a snarky fashion, then to answer – the onions are vegetables. Mushrooms are a fungus. However, saying “Sprinkle vegetables and fungus with flour” can be unappetizing to some. I suppose I could have said “Sprinkle onions and mushrooms with flour” but I hadn’t considered that it would annoy someone enough to comment about it.
Jennifer Mitchell says
Awesome in every way. Recipe and instructions are excellent and easy to follow. Very thorough and right on!
Julie Nary says
Followed recipe exactly. Super easy and delicious. Never made beef stroganoff without a crockpot before. This is as easy and tastier.
Amanda Formaro says
So glad you enjoyed it, thank you Julie!
Jodi says
Loved this! My mom used to make it when I was a kid and I crave it! I added a can of cream of mushroom soup, and about a tablespoon of sherry, and used Johnnys Seasoning Instead of salt and pepper. I also marinated the beef in a simple beef marinade for about an hour. DELISH! Even my picky son loved it!
Amanda Formaro says
So glad you enjoyed it! :) Thanks Jodi!
Theresa says
I make it the same way except I dust the meat with flour mixed with salt, garlic powder, & Pepper. Great recipe! Thanks!
Jacqueline Alexander says
I use to make Beef Stroganoff but had totally forgotten about it. I used your recipe and it came out great and was loved by my husband & Mom !
Thank you so much for your awesome recipes & crafts. I love your blog !
Amanda Formaro says
That’s wonderful Jacqueline, thank you so much for sharing!