This Easy Beef Stroganoff is the ultimate comfort food. Tender pieces of beef, sautéed mushrooms, and a creamy, savory sauce come together to create a dish that’s perfect for family dinners, date nights, or any time you’re craving something hearty and satisfying. Serve it over pasta, rice, or mashed potatoes for a complete and delicious meal!
Why You’ll Love This Recipe?
Simple, quick, and packed with flavor, this beef stroganoff combines tender beef, creamy sauce, and mushrooms in one irresistible dish. It’s a family favorite that’s ready in under an hour!
Ingredients
Here’s the base list to get started. Full measurements are located at the bottom of the post:
- Beef stew meat or sirloin
- Mushrooms
- Onion
- Garlic
- Beef broth
- Heavy cream
- Worcestershire sauce
- Butter
- Egg noodles or rice
Directions
Follow these simple steps for a classic beef stroganoff:
- Prepare your beef: Season and cut beef into bite-sized pieces.
- Sauté the beef: Heat butter in a skillet and brown the beef on all sides. Remove and set aside.
- Cook aromatics & mushrooms: Add onions and garlic, then stir in mushrooms. Cook until tender.
- Add broth & simmer: Pour in beef broth and Worcestershire sauce. Return beef to the skillet and simmer until tender.
- Add cream: Stir in heavy cream and cook until thickened.
- Serve: Toss with cooked egg noodles or rice and garnish with parsley if desired.
Expert Tips & Tricks
- Don’t overcook the beef: Sauté until just browned and tender—overcooked beef can get tough.
- Add fresh herbs: A bit of thyme or parsley adds brightness.
- Serve hot: This dish is best when served warm.
Variations & Substitutions
- Swap beef for chicken if you prefer a lighter option.
- Use dairy-free cream alternatives for a dairy-free option.
- Add peas or spinach for added color and nutrition.
Serving Suggestions
Pair this with crusty bread, a fresh green salad, or garlic bread for a well-rounded, hearty meal.
Storage & Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of broth or cream to restore the sauce’s consistency.
4 FAQs
1. Can I make this with ground beef?
Yes! Just cook the ground beef until browned before adding the other ingredients.
2. Can I freeze this recipe?
Yes, let it cool completely, then store in a freezer-safe container for up to 3 months.
3. Can I use a slow cooker for this recipe?
Yes, cook on low for 6-8 hours until the beef is tender and the flavors meld.
4. What’s the best pasta for Beef Stroganoff?
Egg noodles are classic, but you can use fettuccine, tagliatelle, or even rice.
Conclusion
This Easy Beef Stroganoff combines tender beef, mushrooms, and a creamy sauce that’ll feel like a warm hug. It’s quick, satisfying, and perfect for busy weeknights or special dinners.
Print
Easy Beef Stroganoff: A Cozy, Comforting Classic
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian, American
- Diet: Vegetarian
Description
This Easy Beef Stroganoff is the ultimate comfort food! With tender strips of beef in a rich, creamy mushroom sauce, served over egg noodles, it’s a simple yet hearty dinner that the whole family will love. Perfect for busy weeknights, this recipe delivers big flavor in just 30 minutes!
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 tablespoon flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- Salt and pepper, to taste
- 4 cups egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 3–4 minutes. Remove the beef from the skillet and set it aside.
- In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the garlic and sliced mushrooms, cooking for another 2 minutes until the mushrooms are tender.
- Sprinkle the flour over the vegetables and stir for about 1 minute to create a roux.
- Slowly add the beef broth and Worcestershire sauce, stirring constantly. Bring the mixture to a simmer and let it cook for 5 minutes, until the sauce thickens.
- Reduce the heat to low and return the beef to the skillet. Stir in the sour cream and Dijon mustard, and cook for another 2 minutes until the beef is fully coated and heated through.
- Season with salt and pepper to taste.
- Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute Greek yogurt for sour cream.
- You can also use chicken or pork instead of beef for a variation.
- If you prefer a thicker sauce, add a little more flour to the roux.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg