Few dishes can compete with the creamy, savory comfort of Beef Stroganoff. Tender beef, rich mushrooms, and a luscious sour cream sauce come together over egg noodles for a meal that’s both classic and quick to make. This recipe simplifies the process, so you can enjoy a hearty dinner in under 30 minutes!

I grew up eating stroganoff as a special treat, but with this streamlined version, it’s become a weeknight favorite in my home. Whether you’re new to cooking or a seasoned chef, this recipe will deliver the perfect balance of elegance and ease. Let’s get started!
Why You’ll Love This Easy Beef Stroganoff Recipe
This dish is the epitome of comfort food, but it’s also surprisingly versatile and practical. Here’s why you’ll adore it:
- Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights when you crave something hearty without spending hours in the kitchen.
- Crowd-Pleaser: With its creamy sauce and savory flavors, this dish is a hit with kids and adults alike.
- Affordable Ingredients: Using ground beef or affordable steak cuts makes this meal budget-friendly without sacrificing taste.
- Customizable: You can easily adjust this recipe to fit dietary needs, from gluten-free to low-carb options.
Ingredients Notes

The beauty of this recipe lies in its simplicity. Here’s a breakdown of the key ingredients:
Beef: You can use ground beef for convenience or thinly sliced cuts like sirloin or flank steak for a more classic touch. For the best texture, ensure the beef is fresh and not overly lean.
Mushrooms: White button or cremini mushrooms work beautifully here. They add an earthy flavor that balances the richness of the sauce.
Onion and Garlic: These aromatics form the flavor base of the dish. Dice them finely for even cooking.
Beef Broth: The liquid foundation of the sauce. Use a rich, high-quality broth for the best flavor.
Sour Cream: Adds the signature creaminess to the sauce. You can substitute Greek yogurt for a lighter option.
Egg Noodles: The traditional base for stroganoff. Feel free to swap with rice, mashed potatoes, or zucchini noodles for a twist.
Flour: Helps thicken the sauce. For a gluten-free version, use cornstarch or a gluten-free flour blend.
Butter and Olive Oil: Used for sautéing and adding richness to the dish.
How to Make Easy Beef Stroganoff

With just a few simple steps, you’ll have this comforting classic ready to serve.
Step 1: Cook the Beef
Heat a large skillet over medium-high heat. Add a splash of olive oil and brown your ground beef or sliced steak in batches, ensuring the meat gets a nice sear. Season with salt and pepper, then remove and set aside.
Step 2: Sauté the Vegetables
In the same skillet, melt butter and sauté the diced onion until translucent, about 3 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden and tender.
Step 3: Build the Sauce
Sprinkle flour over the mushroom mixture and stir well to coat. Slowly pour in beef broth, stirring constantly to avoid lumps. Bring to a simmer and let the sauce thicken slightly.
Step 4: Add the Beef and Cream
Return the cooked beef to the skillet, stirring to combine. Reduce the heat to low and stir in the sour cream, mixing until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
Step 5: Serve
Serve the stroganoff hot over cooked egg noodles, garnished with fresh parsley for a pop of color. Enjoy immediately!
Storage Options
This dish stores well, making it a great option for leftovers.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the beef and sauce (without noodles) for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water to maintain the sauce's consistency.
Variations and Substitutions
This recipe is easy to adapt to suit your tastes or dietary preferences:
- Protein Swap: Use chicken, turkey, or even tofu for a lighter alternative to beef.
- Low-Carb: Serve the stroganoff over cauliflower rice or zucchini noodles instead of egg noodles.
- Gluten-Free: Use gluten-free flour and pasta to keep this dish safe for those with dietary restrictions.
- Vegetarian: Skip the beef and double up on the mushrooms, adding a splash of soy sauce for extra umami.
- Spiced-Up: Add a pinch of smoked paprika or cayenne for a touch of heat and smokiness.
Tips for Perfect Beef Stroganoff
- Don’t Overcook the Beef: Whether using ground beef or steak, cook it just until browned to avoid toughness.
- Use Room-Temperature Sour Cream: This helps prevent the sauce from curdling when added to the hot skillet.
- Cook Noodles Al Dente: Slightly undercook the noodles before tossing them with the sauce, as they’ll absorb some liquid.
- Garnish Generously: Fresh parsley or dill adds a burst of freshness that elevates the dish.
Easy Beef Stroganoff is a timeless recipe that delivers comfort, flavor, and elegance in every bite. It’s a quick and satisfying way to bring a taste of classic cuisine to your table—perfect for any night of the week. Give it a try, and don’t forget to savor every creamy, beefy bite!
PrintEasy Beef Stroganoff Recipe
This Easy Beef Stroganoff recipe combines tender beef, a rich creamy mushroom sauce, and hearty egg noodles for a classic comfort food dinner that’s ready in no time. Perfect for weeknight meals!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 12 oz egg noodles, cooked and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sear the beef slices until browned, about 2–3 minutes per side. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until softened, about 5 minutes.
- Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1–2 minutes.
- Gradually pour in beef broth, stirring constantly to avoid lumps. Simmer until slightly thickened.
- Reduce heat to low and stir in sour cream and Dijon mustard. Season with salt and pepper to taste.
- Return the beef to the skillet and let it simmer in the sauce for 5 minutes, until heated through.
- Serve the stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
- For extra richness, use heavy cream in place of sour cream.
- Substitute Greek yogurt for sour cream for a lighter version.
- Use a tender cut of beef like sirloin or ribeye for the best results.
Nutrition
- Serving Size: 1 portion (approx. ¼ of recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
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