This easy beef stroganoff recipe is what comfort food is all about! It's rich in flavor and creamy, and the beef is so tender. You'll love how quickly it comes together in just 30 minutes, meaning it's perfect for a tasty midweek dinner to whip up after busy workdays, and kids love it!
Contents
🌟 Why this recipe works
Beef stroganoff is a classic Russian dish that is made with tender beef that is slow cooked in a rich tomato and beef cream sauce and served over egg noodles. It's the perfect recipe for when winter comes around and typifies what comfort food is all about!
The best part about this recipe is that it comes together in just 30 minutes, making it the perfect weeknight dinner option for home cooks. This recipe is so easy to follow and yields incredible results every single time.
This is the best beef stroganoff recipe because it uses mostly pantry ingredients baring some white wine, sour cream, and sirloin steak, so it's perfect for when you're short on time or looking to whip up a meal without having to go to the grocery store.
Beef stroganoff is a meal guaranteed to become a family favorite after the first bite because of the deliciously creamy stroganoff sauce and tender steak strips, making it so satisfying.
And if you're looking for more delicious beef recipes, check out our other tasty recipes, like paprika beef or beef burgundy. You won't be disappointed!
🍽 Key Ingredients
This classic beef stroganoff recipe requires good quality steak to get that melt-in-your-mouth texture that is so characteristic of the dish.
Flour - You'll need all-purpose flour to coat the beef and thicken the sauce.
Beef Sirloin - Sirloin steak is the best type of meat to use for this recipe as it's lean and tender and doesn't require a long time to cook.
White Wine - Dry white wine is used to deglaze the pan and add acidity and depth of flavor to the sauce.
Sour Cream - This is added at the end of cooking to create a rich and creamy sauce.
Onion - Onion is a key ingredient in the flavor profile of this dish.
Tomato Paste - Tomato paste adds a lovely depth of flavor to the sauce.
Dijon Mustard - This mustard gives the sauce a slight tang and some spice.
Mushrooms - Mushrooms are traditionally used in beef stroganoff and add a lovely umami flavor.
Beef broth -This is used to cook the beef in and adds a lot of flavor to the dish.
Substitutions
Beef
You could use beef tenderloin or ribeye as a substitute for sirloin. Or if you're using the slow cooker method, you could use chuck roast or flank steak.
🔪 How to make
Beef stroganoff is an easy dish to prepare that has a rich and creamy flavor, and you can learn how to make it with my step-by-step instructions below and helpful top tips for cooking suggestions.
Preparations
- Cut the beef into small thin strips or cubes.
- Dice the red onion.
- Wash and quarter the mushrooms.
- Heat the vegetable oil in a skillet over medium-high heat.
Cooking instructions
Step 1
Sprinkle 2 tablespoons of flour over the strips of beef and coat them thoroughly on all sides.
Step 2
Generously add salt and pepper and place them into the hot oil, sautéing for 3 to 5 minutes until they're evenly browned.
Step 3
Remove the beef from the skillet with a strainer and transfer it to a plate. Leave the juices in the skillet and turn down the heat to medium-low.
Step 4
Add the butter and chopped red onions to the skillet, cooking for 4 minutes until starting to brown.
Step 5
Increase the heat to medium-high and add the chopped mushrooms, cooking for 5 minutes and stirring frequently until the mushrooms are cooked through. Gradually increase the heat as they release their liquid until it has evaporated.
Step 6
Add the wine and boil for 4 minutes until half of it has evaporated, scraping up any brown bits from the bottom of the skillet.
Step 7
Stir in the tomato paste, Dijon mustard, and beef broth, and generously add salt and pepper. Continue to boil over high heat for 3 minutes until the liquid has reduced by half.
Step 8
Pour the sour cream into a small bowl and whisk in a tablespoon of flour until smooth. Spoon some of the sauce from the skillet into the sour cream and whisk it so that it comes to a lukewarm temperature.
Step 9
Reduce the heat to low and return the beef to the skillet with the sour cream, increasing the heat to a slow simmer and stirring frequently until the sauce becomes thick.
Step 10
Once the sauce has thickened, remove the skillet from heat, and allow the beef stroganoff to rest for about 10 minutes before serving. (If serving with pasta, make it while the sauce rests)
Step 11
Sprinkle with some chopped fresh parsley and a dollop of sour cream on top. Serve with wide-flat pasta, egg noodles, or mashed potatoes.
💭 Cooking tips
The sauce is too thick.
If your stroganoff sauce becomes too thick, you can make it thinner by adding a ¼ cup of beef broth.
Don't overcook the beef.
It's important to only brown the beef first to give it color! Overcooking it in the hot oil will make it tough, and you will need to simmer it in the sauce for longer to become tender.
📖 Recipe Variations
Beef stroganoff recipes are made with simple ingredients, and there are a few tasty variations you could try to cook it differently.
Beef stroganoff casserole
This is a delicious cheesy variation that is baked in the oven. Combine cooked macaroni pasta with the beef stroganoff and pour the mixture into a baking dish. Cover it with shredded cheddar cheese and bake it in a preheated oven at 350F for 20 minutes.
Beef stroganoff with cream of mushroom soup
Adding a can of cream of mushroom soup and 1 tablespoon of Worcestershire sauce to the stroganoff sauce enhances the mushroom flavor and gives it a creamier texture.
Ground beef stroganoff
This variation is a huge hit with kids and simply substitutes the sirloin beef with ground beef and uses white onion instead of red.
Add 1 clove of chopped garlic and the onion to the skillet, cooking till soft, then add the ground beef. Once the beef is cooked, add the mushrooms and continue as instructed in the cooking instructions.
🥗 What to serve with
Beef stroganoff is a typical Russian recipe that is served over mashed potato or egg noodles, but you can also pair it with other side dishes like these tasty dishes:
Roasted potatoes
Roasted potatoes are great for dipping into the delicious creamy stroganoff sauce! This recipe uses garlic and rosemary to give them a wonderful flavor to go with their crispy exterior and fluffy center.
Buttermilk biscuits
When it comes to recipes with creamy sauces, buttermilk biscuits are always a winning combination to soak up the juices. They're quick and easy to make in 25 minutes using 6 ingredients.
Cabbage
Add a classic Southern dish to pair with the Russian stroganoff that is also full of flavor. Southern-fried cabbage is a mixture of crispy bacon and shredded cabbage fried in a pan with spices and Worcestershire sauce. It's delicious and easy to make!
🙋 Frequently asked questions
What white wine is good for stroganoff?
A dry white wine is best for this recipe, like a Sauvignon Blanc, Pinot Grigio, or Chardonnay.
Can I make this recipe in the crock pot?
Yes, slow cooker beef stroganoff is just as tasty and enhances the flavors even more! To make crock pot beef, brown the beef as instructed and add all of the ingredients to a slow cooker. Cook on low heat for 4-6 hours or high for 2-3 hours.
🧊 Storing and ♨️ reheating
Beef stroganoff is a great recipe to make for dinner with the family, and leftovers can easily be stored and reheated the following day.
Fridge - Transfer the leftover beef stroganoff to an airtight container and store it in the fridge for 3 days maximum.
Freezer - You can freeze beef stroganoff in a freezer container for up to 6 months.
Reheating - The best way to reheat any leftovers is in a skillet for 8 minutes until the sauce bubbles or in the microwave for 2 minutes.
🍳 Related recipes
Love beef recipes? Try my mom's beef burgundy with red wine, mushrooms, and pearl onions. The combination is fantastic and I'm sure you'll love it. Also, my mom's beef paprika recipe is a must try. So delicious and comforting!
- Beef Chop Suey Recipe
- Beef and Rice Recipe
- Beef Enchiladas Casserole
- Cabbage Roll Soup with Ground Beef
- Italian Meatloaf with Ground Beef
- Beef shank recipe
👪 Serving size
This beef stroganoff recipe yields 4 generous servings. If you have a big enough skillet, you could double or triple the quantity to cater to bigger crowds or freeze some for meal prep during the week.
With just 30 minutes required to make the delicious creamy stroganoff sauce and the tender beef strips, you'll be adding this recipe to your cookbook! Give it a try, and let me know what you think in the comments.
🎥 Beef Stroganoff Video
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Beef Stroganoff
Ingredients
- 2 tablespoon vegetable oil
- 2 tablespoon all-purpose flour
- 10 oz beef sirloin - cubed or strips
- 1 tablespoon butter
- 1 small red onion - chopped
- 8 oz portabello mushrooms - baby, quartered
- ½ cup dry white wine
- 2 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 1 cup beef stock
- 2 tablespoon all-purpose flour
- ½ cup sour cream
- salt and pepper - to taste
Instructions
Preparations
- Cut the beef into small thin strips or cubes.
- Dice the red onion.
- Wash and quarter the mushrooms.
Cooking instructions
- Heat the vegetable oil in a skillet over medium-high heat.
- Sprinkle 2 tablespoons of flour over the strips of beef and coat them thoroughly on all sides. Generously add salt and pepper and place them into the hot oil, sautéing for 3 to 5 minutes until they're evenly browned.
- Remove the beef from the skillet with a strainer and transfer it to a plate. Leave the juices in the skillet and turn down the heat to medium-low.
- Add the butter and chopped red onions to the skillet, cooking for 4 minutes until starting to brown.
- Increase the heat to medium-high and add the chopped mushrooms, cooking for 5 minutes and stirring frequently until the mushrooms are cooked through. Gradually increase the heat as they release their liquid until it has evaporated.
- Add the wine and boil for 4 minutes until half of it has evaporated, scraping up any brown bits from the bottom of the skillet.
- Stir in the tomato paste, Dijon mustard, and beef broth, and generously add salt and pepper. Continue to boil over high heat for 3 minutes until the liquid has reduced by half.
- Pour the sour cream into a small bowl and whisk in a tablespoon of flour until smooth.
- Spoon some of the sauce from the skillet into the sour cream and whisk it so that it comes to a lukewarm temperature.
- Reduce the heat to low and return the beef to the skillet with the sour cream, increasing the heat to a slow simmer and stirring frequently until the sauce becomes thick.
- Once the sauce has thickened, remove the skillet from heat, and allow the beef stroganoff to rest for about 10 minutes before serving. (If serving with pasta, make it while the sauce rests)
- Sprinkle with some chopped fresh parsley and a dollop of sour cream on top.
- Serve with wide-flat pasta, egg noodles, or mashed potatoes.
Anonymous
YUMMY ~ Thanks for sharing .... I'll be making this soon sounds deeevine!
Pentole e Fornelli
Try it 🙂
Jane
I just found your website today and am excited to make your stroganoff recipe for dinner tonight...I don't have wine though, what can I substitute in place of that?
Anonymous
The recipe calls for butter. When is this used?
Daphne
If it calls for white wine, use chicken or vegetable broth and if it calls for red wine use beef broth.
Theresa I. Wright
YUMMY
Anonymous
Not very good. It just tastes like mustard.
Monica
I tried this recipe this week and it was delicious. I really like the recipe. Thanks.
Lori salkield
Yum yum yum!!! The beef melts in your mouth