Beef Stroganoff Recipe
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. When I’m on a budget I’ll grab sirloin. It’s great for this recipe since it’s cut into bite-sized pieces and has time to get tender. If you want a flavor boost, grab a ribeye and trim off the excess fat around the edges before cutting it into pieces.
PRODUCE: You’ll need a white or yellow onion, button mushrooms, garlic, and some parsley.
GRAVY: The sauce for this homemade beef stroganoff is pretty simple. You’ll need flour, beef broth, Worcestershire sauce, Dijon mustard, bay leaves, and sour cream.
How to Make Beef Stroganoff
Jump to RecipeSTEP 1 Place a large skillet over medium heat and add in the butter. Once the butter is melted, add the onions and mushrooms. Season them with salt and pepper and cook for 4 to 5 minutes until tender. Add the garlic, stir, and cook for another minute until it’s fragrant. Then transfer the veggies to a bowl and set them aside.
STEP 2 Increased the heat to medium-high and add the oil to the same skillet. Sear the beef pieces in batches for 1 minute on each side, about 4 mins total. (You can cook them a little longer if you don’t want the steak pink inside.) Sprinkle 3 tablespoons of flour over the meat, stir to coat, and cook for 1 minute. Then pour in the beef broth to deglaze the pan, being sure to scrape up all the browned bits on the bottom of the skillet.
STEP 3 Add the Worcestershire sauce, bay leaves, and mustard. Stir everything together and bring the sauce to a boil. Reduce the heat to medium and simmer for 5 minutes. Take out the bay leaves and stir the mushrooms and onions into the sauce. Cook for 2-3 minutes until the veggies are warmed through. (see tips below about thickening the sauce)
STEP 4 Remove the skillet from the heat and stir the sour cream into the sauce. Serve the beef stroganoff over the cooked egg noodles or stir everything together in the skillet. Sprinkle some chopped parsley on top for garnish and you’re ready to eat!
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 as needed between batches.
- If you want the gravy thicker, stir together 1 tablespoon of cornstarch + 1 tablespoon of water to make a slurry. Pour it into the skillet and simmer until the sauce thickens.
- You can store any leftovers in an airtight container in the fridge for up to 3 days.
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.
To round out our meal, I’ll make some lemon parmesan broccoli or a green salad with Italian dressing to balance out the richness of the stroganoff.
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
Ingredients
Equipment
Instructions
- Heat up 2 tablespoons butter in a large, deep-sided skillet over medium heat. Add 1 large yellow onion and 8 ounces button mushrooms and season them with salt and pepper. Cook for 5-7 minutes, stirring often, until the liquid has evaporated and the veggies are tender. Add 2 cloves garlic and cook for 1 minute until fragrant. Transfer the veggies to a bowl and set aside.
- Turn the heat up to medium-high and add 2 tablespoons olive oil to the same skillet. Season 1.5 pounds sirloin steak with salt and pepper. Sear the steak in batches for 1 minute on each side, about 4 minutes total, to get a good sear on the meat. Add more olive oil between batches if needed. (see note)
- Add all the steak back to the skillet. Sprinkle 3 tablespoons all-purpose flourover the meat and stir to coat. Cook for 1 minute and then pour in 14.5 ounces beef broth. Be sure to scrape up all the browned bits on the bottom of the skillet.
- Add 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and 2 bay leaves to the skillet. Bring to a boil. Then reduce the heat to medium and simmer for 5 minutes. Take out the bay leaves and stir the mushrooms and onion into the sauce. Cook for 2-3 minutes until the veggies are warmed through. (see note)
- Remove the skillet from the heat and stir in ¾ cup sour cream. Check the seasoning and add salt and pepper as needed.
- Spoon the beef stroganoff over cooked wide egg noodles or stir the noodles right into the sauce. Sprinkle with chopped fresh parsley for garnish. Serve warm.
Notes
- Nutritional information includes 8 ounces of uncooked wide egg noodles (2 ounces per serving).
- Searing the beef adds a nice flavor to this dish and partially cooks the beef. The meat will continue to cook as the sauce simmers, but will most likely still be a bit pink inside. It’s steak, so that’s okay. If you prefer your steak cooked through, you can sear it longer.
- If you want the sauce thicker, combine 1 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Stir it into the sauce and simmer until it has thickened.
- For a creamier sauce, feel free to increase the sour cream up to 1 cup – start with ¾ cup and add more to taste.