By: Becky Hardin
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This delicious Beef Stroganoff is one tasty comfort food recipe. Made with sliced ribeye steak, the creamy mushroom and onion sauce is perfectly rich. Best served over egg noodles.
Table of Contents
Why We Love This Beef Stroganoff Recipe
- Hearty. With steak strips and egg noodles, this dish is a real belly filler.
- Creamy. Sour cream creates an unbelievably creamy sauce.
- Flavorful. The sauce is seasoned with mushrooms and white wine, and it’s perfectly tangy thanks to Dijon mustard and Worcestershire sauce.
Variations on Easy Beef Stroganoff
This homemade beef stroganoff is easy to adapt! For a vegetarian version, replace the beef with an assortment of mushrooms and swap out the beef broth for vegetable broth. You can also swap out the beef for a different protein, like chicken breasts, pork tenderloin, turkey breast, or even seafood (shrimp or scallops are delish!).
Add a little heat to the dish with chili flakes, or enhance the richness by adding in some caramelized onions or red wine.
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How to Store and Reheat
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Beef stroganoff makes for a great freezer meal. Let it cool fully before storing it in an airtight container or freezer bag. It will keep well for 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Spoon your beef stroganoff on a bed of egg noodles for a traditional take. You can also serve it with white rice or mashed potatoes and a simple vegetable side like Baked Green Beans, Red Wine Glazed Carrots, or Roasted Vegetables.
What is the difference between beef stew and beef stroganoff?
A stew is more liquid and often contains more vegetables. It’s cooked in a large pot until the beef is tender. Stroganoff is creamy and the sauce is thicker. We use strips of steak that cook more quickly.
What cut of meat is best for beef stroganoff?
I like to use ribeye steak for this recipe, it’s sliced thinly so that it cooks quickly. Other thick steaks like sirloin will work well.
Can I use ground beef instead?
This recipe will work well with ground beef. Brown it in the skillet first, like the steak, and then add it back to the sauce at the end of cooking.
Will sour cream thicken my beef stroganoff?
Sour cream does not act as a thickening agent in this recipe, although it will thicken up the sauce a little bit. The main thickening agent here is all-purpose flour!
How do you keep sour cream from curdling in beef stroganoff?
It’s important to add the sour cream late in making the sauce, but I also recommend taking the sauce off the heat and stirring constantly as you add the sour cream to help prevent curdling. You can also stir a little bit of the warm sauce into the sour cream, then pour the whole thing back into the sauce to help temper the mixture.
Why does my stroganoff taste sour?
The sourness comes from acidic ingredients like wine and sour cream. If you find that your sauce is too acidic, you can temper it by adding some heavy cream, sugar, or caramelized onions.
More Beef Stroganoff Recipes To Try
- Crockpot Beef Stroganoff
- Beef Stroganoff Casserole
- Beef Stroganoff Soup
5-Star Review
“Delicious! Made this recipe with braised cabbage & garlic bread. The flavors of the beef stroganoff are so rich and it has the perfect creamy texture. I will be putting this on our dinner rotation for sure!” – Naomi Howard
Recipe
Beef Stroganoff Recipe
4.77 from 13 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 35 minutes minutes
Total: 50 minutes minutes
Serves6
Print Rate
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This easy beef stroganoff recipe is one hearty and comforting dinner. With complex flavors, every bite is super creamy and delicious!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 1½ pounds ribeye steak sliced very thin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil plus more as needed
- 5 tablespoons unsalted butter divided (⅝ stick)
- 1 pound cremini mushrooms sliced
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ cup dry white wine
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Italian seasoning store-bought or homemade
- 1¾ cups low-sodium beef broth
- 10 ounces dry egg noodles for serving
- Fresh parsley optional, for garnish
Instructions
Prepare the beef. Slice the steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste.
1½ pounds ribeye steak, Kosher salt and freshly ground black pepper
In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside.
2 tablespoons olive oil
In the same skillet, melt 3 tablespoons of butter. Add the mushrooms and onions and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown.
5 tablespoons unsalted butter, 1 pound cremini mushrooms, 1 yellow onion
Add garlic and sauté for 30 seconds, until fragrant.
3 cloves garlic
Pour in the wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes.
½ cup dry white wine
Sprinkle the flour over the onion-mushroom mixture, stirring until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce, and Italian seasoning, stirring until everything is fully incorporated.
¼ cup all-purpose flour, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning
Pour in the broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened.
1¾ cups low-sodium beef broth
While the sauce simmers, prepare the noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of butter and cracked black pepper.
10 ounces dry egg noodles
Return the meat and any juices back into the sauce and heat until warmed through.
Stir in fresh parsley and serve over noodles.
Fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- To make the steak easier to slice, you can place it in the freezer for 30 minutes to chill it.
- If you don’t want to cook with wine, you can use some extra broth to deglaze the pan.
Storage:Store beef stroganoff in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 651kcal (33%) Carbohydrates: 45g (15%) Protein: 34g (68%) Fat: 36g (55%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 2g Monounsaturated Fat: 15g Trans Fat: 0.4g Cholesterol: 145mg (48%) Sodium: 663mg (29%) Potassium: 1009mg (29%) Fiber: 3g (13%) Sugar: 4g (4%) Vitamin A: 469IU (9%) Vitamin C: 2mg (2%) Calcium: 81mg (8%) Iron: 4mg (22%)
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How to Make Beef Stroganoff Step by Step
Prepare the Beef: Slice 1½ pounds of ribeye steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste.
Cook the Beef: In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside.
Sauté the Vegetables: In the same skillet, melt 3 tablespoons of unsalted butter. Add 1 pound of sliced cremini mushrooms and 1 diced yellow onion and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown.
Add the Garlic: Add 3 minced cloves of garlic and sauté for 30 seconds, until fragrant.
Deglaze the Pan: Pour in ½ cup of dry white wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes.
Thicken the Sauce: Sprinkle ¼ cup of all-purpose flour over the onion-mushroom mixture, stirring until incorporated. Fold in ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and ½ tablespoon of Italian seasoning, stirring until everything is fully incorporated.
Add the Broth: Pour in 1¾ cups of low-sodium beef broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened.
Cook the Noodles: While the sauce simmers, prepare 10 ounces of egg noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of unsalted butter and cracked black pepper.
Garnish and Serve: Return the meat and any juices back into the sauce and heat until warmed through. Stir in fresh parsley and serve over noodles.
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