Cold nights call for a hearty Beef Stroganoff Recipe for dinner. This one-pot meal is comfort food all the way and will leave everyone satisfied!
Why We Love Easy Beef Stroganoff
- Even picky eaters like this dinner! This meal has serious comfort food vibes no one can resist!
- I can have food on the table in about 40 minutes with minimal effort. Cut that down to about 30 minutes if I prep ahead and cut up the meat and veggies in the morning.
- You can change up this recipe to match your family’s taste. I’ve totally left out the mushrooms and swapped sliced onion for dried minced onion instead. If you’re concerned about using brandy, substitute more beef broth instead. No biggie!
Ingredients You’ll Need to Make Beef Stroganoff
BEEF: I like to use steak for beef stroganoff, but when I’m on a budget I’ll grab ground beef. This is choice is 100% personal preference. Traditionally cubed steak is used, but I grew up eating ground beef stroganoff.
GRAVY: Beefy, creamy, and OMG so good you want to eat it with a spoon! The sauce for this homemade beef stroganoff recipe is really simple, beef broth, mustard, bay leaves, and sour cream. They get combined with all the yummy fond from the pan and boom! A delicious sauce to bathe your beef in.
How to Make Beef StroganoffJump to Recipe
STEP 1 Place a large skillet over medium-high heat and add in the oil and butter. Once the butter is melted, add the onions and mushrooms, season with salt and pepper, and cook for 3 minutes. Then transfer the veggies to a bowl and set them aside.
STEP 2 In the same skillet. Sear the beef piece for 1 minute on each side. Then pour in the brandy (or beef broth) and deglze the pan, being sure to scrape up all the browned bits on the bottom of the skillet.
STEP 3 Pour in the beef broth, bay leaves, and mustard. Stir everything together and simmer over medium heat for 3-5 minutes. Add the mushrooms and onions back to the skillet.
STEP 4 Add in the sour cream and stir it into the sauce. Simmer for 10-15 minutes until the beef is cooked and the gravy has thickened.
Tips & Tricks
- If you want to get the best flavor in your beef stroganoff, be sure to get a good sear on the beef. That means not overcrowding the pan and maybe even adding in a little more olive oil if you’re working in batches.
- Add a little more oomph to your straoganoff sauce with some chopped tarragon.
- You can store any leftovers in an airtight container in the fridge for up to 3 days.
- If you want to frereze your beef stroganoff, cool the sauce completely and tranfers to an airtight container or food storage bag. Then freeze for up to 3 months. Just don’t freeze the sauce with pasta mixed in! The pasta will get all mushy when you thaw it out.
Beef Stroganoff FAQ
What is beef stroganoff sauce made of?
Traditionally, beef stroganoff sauce is a sour cream gravy made with beef broth and flavored with onions and mustard. It’s creamy, a little tangy, and had a rich flavor from the beef broth you’ll love!
What cut of beef is used in beef stroganoff?
I like to use round steak when I’m on a budget. Lean ground beef also work well, and that’s how I grew up eating this recipe. Heck even ground turkey works!
But if you want to keep with cuts of steak I recommend top sirloin, boneless ribeye, or even tenderloin for the best beef stroganoff you’ve ever had.
What goes with beef stroganoff?
I like to serve beef stroganoff over egg noodles. I’ve seen it served over white rice and mashed potatoes too. Really it’s whatever your family likes best.
Other Recipes You May like
- Homestyle Meatloaf
- Hot Dish Tater Tot Casserole
- Crock Pot French Dip
- Skillet Sloppy Joe Cornbread Casserole
- Instant Pot Old-Fashioned Pot Roast
- 5-Ingredient Chili (my husband’s #1 favorite dinner!)
Beef Stroganoff Recipe
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 large yellow onions thinly sliced
- 1 pound button mushrooms sliced
- 2 pounds round steak cut into 1-inch cubes (see note)
- 1/4 cup brandy (or beef stock)
- 1 cup beef stock
- 2 bay leaves
- 1 tablespoon grain mustard (or creole mustard)
- 2 cups sour cream
- 16 ounces cooked egg noodles for serving
- Fresh parsley chopped, for garnish
- Heat up the oil butter in a large, deep-sided skillet over medium-high heat. Add the onions and mushrooms and season with salt and pepper. Cook for about 3 minutes stirring often. Remove the mushrooms and onions from the skillet and set them aside in a bowl.
- Next, add the beef to the pan. Sear for 1 minute on each side to get a nice crust on the meat.
- Add the brandy to the skillet to deglaze. Simmer until barely any liquid remains, being sure to scrape up all the browned bits on the bottom of the skillet. (This will cook away most of the alcohol too.)
- Reduce the heat to medium. Add the beef stock, bay leaves, and mustard to the beef and cook for 3-5 minutes. Then add the mushroom and onion back to the skillet and stir into the sauce.
- To finish things off, add the sour cream and slowly stir into the sauce. Cook for 10-15 minutes until the beef is cooked and the sauce has thickened.
- Serve immediately over egg noodles or mix the cooked noodles into everything in the skillet. Sprinkle with chopped parsley for garnish.
- Other cuts of beef that work well for this recipe include top sirloin, boneless ribeye, and tenderloin. You could also use lean ground beef if you prefer, just cook it all the way through, breaking up the beef as it cooks, and drain any fat that renders.
- If you prefer a milder flavor, use Dijon mustard instead of Creole mustard.