by Jenny Park · Published:
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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!
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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
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Process
- 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.
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- Place a large skillet over medium heat and melt butter.
- Add onion and garlic and sauté.
- Add mushrooms and continue to sauté.
- Transfer mixture to a large plate. Return skillet to stove and melt more butter.
- Add coated steak slices to skillet and brown on both sides.
- Transfer steak slices to plate with onion and mushrooms.
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- Place skillet back over heat and melt remaining butter. Add flour and stir together.
- Stir in some broth, Worcestershire sauce and mustard.
- Lower heat and simmer for a few minutes.
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- Add beef and onion mixture back to the skillet and stir in remaining broth. Simmer until mixture has thickened and is smooth.
![Beef Stroganoff Recipe - Spoon Fork Bacon (8) Beef Stroganoff Recipe - Spoon Fork Bacon (8)](https://i0.wp.com/www.spoonforkbacon.com/wp-content/uploads/2021/02/beef-stroganoff-process-6.jpg)
![Beef Stroganoff Recipe - Spoon Fork Bacon (9) Beef Stroganoff Recipe - Spoon Fork Bacon (9)](https://i0.wp.com/www.spoonforkbacon.com/wp-content/uploads/2021/02/beef-stroganoff-process-7.jpg)
- Stir in sour cream and season with salt and pepper.
- Fold cooked egg noodles (cooked to package directions) into sauce until full combined.
![Beef Stroganoff Recipe - Spoon Fork Bacon (10) Beef Stroganoff Recipe - Spoon Fork Bacon (10)](https://i0.wp.com/www.spoonforkbacon.com/wp-content/uploads/2021/02/beef-stroganoff-process-9.jpg)
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- Top dish with sliced chives and more pepper.
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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
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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.
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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!
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Beef Stroganoff Recipe
5 from 13 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
Prep Time: 5 minutes mins
Cook Time: 22 minutes mins
Total Time: 27 minutes 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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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
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Reader Interactions
/ 12 Comments
Comments
Grace
So tasty and easy to make! I was worried about dijon but it turned out really great!Reply
J
“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
Lisa
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
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
Mary
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
Sarah
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
Anh
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
sandy
Do we use the cornstarch instead of the flour?
Reply
Jenny Park
Hi! That’s a mislabel! It’s flour for the recipe. Thanks for pointing that out!
Reply
Candice
Can I make this in a slow cooker or pressure cooker? If so, what are the directions?
Reply
Marilyn
Sounds good! Is the recommendation to freeze it with the noodles correct?
Reply
Jenny Park
Yes!
Reply