easy beef stroganoff recipe
The Best easy beef stroganoff recipe
What I love most about this recipe is how adaptable it is. You can use ground beef for a quicker version or stick with tender strips of sirloin if you want something a little fancier. It’s also a great way to sneak in some extra veggies if you’re trying to balance things out—mushrooms, onions, and even a handful of spinach blend right in without overpowering the dish. Plus, the protein from the beef and the probiotics from the sour cream make it a meal that actually keeps you full and satisfied, not just something that tastes good in the moment. It’s one of those recipes that checks all the boxes: easy, delicious, and just healthy enough to feel good about serving to my family.
Easy Beef Stroganoff
A creamy and comforting classic beef stroganoff made with tender strips of beef, mushrooms, and a rich sour cream sauce. This quick version comes together in under an hour for a satisfying weeknight meal.
🥘Ingredients
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ cup sour cream
- 2 tbsp all-purpose flour
- 1 tbsp water
- 8 oz (225g) egg noodles or rice
- Fresh parsley, chopped (for garnish)
👨🍳Directions
-
1
Cook the egg noodles according to package instructions until al dente. Drain and set aside. -
2
In a large skillet, heat olive oil and butter over medium-high heat. Add the beef strips in a single layer and cook for 2-3 minutes until browned. Remove beef from the skillet and set aside. -
3
In the same skillet, add the chopped onion and cook for 2 minutes until softened. Add the garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms release their moisture. -
4
Sprinkle salt, pepper, and paprika over the mushroom mixture. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer. -
5
In a small bowl, mix the flour and water to create a slurry. Stir the slurry into the skillet and cook for 1-2 minutes until the sauce thickens. -
6
Reduce heat to low and stir in the sour cream. Add the cooked beef back into the skillet and warm through for 2-3 minutes. Do not boil. -
7
Serve the beef stroganoff over the cooked egg noodles or rice. Garnish with fresh parsley.
🔧Equipment
- Large skillet or frying pan
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Medium bowl
- Pot for boiling noodles
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Beef Stroganoff Works
❓ Frequently Asked Questions About Beef Stroganoff
1. Can I use ground beef instead of stew meat for beef stroganoff?
Yes! Ground beef works well in this recipe—just brown it thoroughly and drain excess fat before adding the other ingredients. It cooks faster than stew meat, so adjust the simmering time to about 5–7 minutes to prevent overcooking.
2. What can I substitute for sour cream if I don’t have any?
You can use plain Greek yogurt (full-fat for best texture), crème fraîche, or a mix of heavy cream and a splash of lemon juice. For a dairy-free option, try coconut cream or cashew cream. Just stir it in at the end to avoid curdling.
3. How do I prevent my beef stroganoff from being too watery?
To avoid a thin sauce, pat the beef dry before browning, don’t overcrowd the pan, and simmer uncovered to let excess liquid evaporate. If it’s still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in while simmering.
4. Can I make beef stroganoff ahead of time?
Absolutely! Cook the stroganoff as directed, then cool it quickly and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce. Stir in fresh sour cream just before serving for the best texture.
5. What’s the best way to serve beef stroganoff?
Classic pairings include egg noodles, mashed potatoes, or buttered rice. For a low-carb option, try cauliflower rice or zucchini noodles. Garnish with fresh parsley, a sprinkle of paprika, or extra black pepper for a pop of color and flavor.
