Creamy Beef Stroganoff with tender strips of beef and mushrooms with rich sour cream gravy will absolutely change your life for the better!
There is just something about this easy Beef Stroganoff recipe that I cannot get enough of. The tender slices of meat, the creamy gravy, and the flavor-packed mushrooms in this dish are unparalleled. You can even turn this recipe into a ground beef stroganoff for any potential picky eaters you may have at your table. Next to meatloaf, it is the ultimate family-friendly comfort food.
At some point, you may have eaten a boxed beef stroganoff. I am talking about the kind where you mix all the ingredients together in a pan, add some beef, and cross your fingers that it tastes good. It may have been edible, but after you try this recipe I can promise that you will never go back to the boxed version ever again!
BEEF STROGANOFF INGREDIENTS
Steak- Traditional stroganoff recipes call for seared steak and let me tell you, they are delicious! If you don’t happen to have any steak lying around, it is totally possible to make beef stroganoff with ground beef! This recipe translates really well into a ground beef stroganoff recipe so feel free to make that substitution. You won’t be sacrificing any of the flavor, just a change in texture.
Egg noodles- I have always eaten my stroganoff over pasta so I might be a little bit biased. If you would rather switch it up you can also serve it over rice or even mashed potatoes! This dish will be deliciously rich in flavor no matter what you choose to serve it on top of.
Mushrooms- Any type of mushroom will work in this recipe. You may even consider using a combination of mushrooms if you have them on hand. And for anyone wondering, yes you can absolutely take out the mushrooms altogether if you cooking for anyone with a strong dislike of mushrooms. You are not alone, the mushroom struggle is real in this house too.
HOW TO MAKE BEEF STROGANOFF
STEP ONE: Prepare the egg noodles by boiling them in a large pot of salted water. Once they are finished cooking, drain them and set them aside. In a large bowl, stir the flour, salt, and pepper together. Place the slices of steak directly into the mix and toss to coat them. Don’t discard the extra flour.
STEP TWO: In a large skillet over medium-high heat, add olive oil and brown the steak strips in batches. Place them in a separate bowl when finished.
STEP THREE: Melt the butter in the same skillet that you browned the steak in. Turn the heat to medium and add the onions, cooking them until they are translucent and soft. Now add the mushrooms and garlic and continue to cook them for 2 minutes, stirring them often.
STEP FOUR: Add the remaining flour from earlier into this large skillet and stir it into the veggies you have cooked. Then stir in the beef broth. Remember to stir the contents continuously so that no lumps form. Add the dijon, thyme, and Worcestershire sauce into the skillet and stir to combine everything. Cook it for about 4 minutes or until the sauce thickens.
STEP FIVE: Add the cooked steak back into the sauce and cook it until the beef is heated through. Remove the skillet from the heat and stir in the sour cream. Serve over hot egg noodles with some parsley sprinkled on top for garnish.
WHAT IS BEEF STROGANOFF?
This delicious dish comes all the way from Russia. This hearty dinner consists of sautéed strips of beef covered in delicious sour cream gravy with mushrooms. Typically this delicious beef dish is served over egg noodles, but you can easily substitute the pasta for rice or mashed potatoes.
WHAT TO SERVE WITH BEEF STROGANOFF
This dish is so rich that I always recommend serving it alongside a cool, crisp salad or some simple steamed greens. This is truly the best beef stroganoff recipe so nothing will outshine it, but some veggies are always a great accompaniment for a well-rounded dinner.
WHAT IS THE BEST CUT OF MEAT FOR BEEF STROGANOFF?
When it comes to the perfect beef stroganoff I don’t like to be too frugal. There are definitely cheap cuts of beef out there, but the better the cut the better the end result. A great quality steak, like a beef tenderloin or boneless ribeye, is going to yield the best result because they are perfectly marbled with fat, which means they will be juicy and tender. You can also use boneless sirloin or sirloin steak tips.
TRY THESE OTHER BEEF RECIPES
- Pressure Cooker Pot Roast
- Dutch Oven Pot Roast
- Instant Pot Beef Stew
- Sloppy Joe Casserole
- Korean Beef Bowls
- 1 pound sirloin steak sliced into bite-sized strips
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion peeled and thinly sliced
- 8 ounces button mushrooms sliced
- 3 cloves garlic minced
- 16 ounces low-sodium beef broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 1/2 cup sour cream
- 20 ounces egg noodles
- Fresh parsley chopped, for garnish
- Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain once the noodles have finished cooking.
- In a large bowl, stir together the flour, salt, and pepper. Add the steak slices and toss to coat. (Save any flour left in the bowl.)
- Place a large skillet over medium-high heat. Add the olive oil and brown the steak strips in batches. Remove to a bowl and set aside.
- In the same skillet, melt the butter. Turn the heat down to medium and cook the onions until soft and translucent.
- Add the mushrooms and garlic and cook for 2 minutes, stirring often.
- Add the remaining flour to the skillet and stir into the veggies. Pour in the beef broth and stir continuously to prevent any lumps from forming.
- Add the Dijon, thyme, and Worcestershire sauce and stir to combine. Cook for 4 minutes until the sauce thickens.
- Add the steak back into the sauce and cook until the beef is heated through. Remove skillet from the heat and stir in the sour cream.
- Serve the sauce over hot egg noodles and garnish with chopped parsley.
Christy L. says
This was delicious! And easy! I used a New York steak and cornstarch in place of the flour. Used dried dill because I dont care for thyme. Great recipe, my belly thanks you!
crish david says
I made a Chuck pot roast (2.3 lbs) frozen solid! Turned out great. I cooked for 1 hr and 9 minutes and slow released for 20 minutes. It was tender but had some fat, so I’ll get a leaner cut next time. Thank you for the recipe.
A beautiful dish the whole family loved it. I added white wine 50mil with the stock Which went well with the beef. We had mash potatoes this time but I’m planning to make homemade tagliatelle next time.