Unlock the secret to a deeply comforting yet incredibly quick weeknight dinner with this easy classic beef stroganoff. Inspired by its 19th-century Russian roots, this timeless dish has traveled the world earning a spot as a beloved family favorite. Tender strips of beef simmer gently in a luxuriously creamy mushroom sauce, delivering rich flavor without complicated steps. With our streamlined method, you’ll have this satisfying meal on the table in about 30 minutes, often using just one pan. Whether it’s a busy weeknight or a cozy dinner with guests, this recipe guarantees a warm, delightful meal every time.
Table of Contents
Why You’ll Love This Beef Stroganoff
This recipe shines because it’s:
- Quick & Weeknight-Friendly — ready in about 30 minutes.
- Made in One Pan — minimal cleanup, maximum flavor.
- Rich and Creamy — a velvety sauce balanced with savory depth.
- Tender and Juicy — perfectly cooked beef strips that melt in your mouth.
- Great for Everyone — elegant enough for guests, simple enough for beginners.
Ingredients
Here are the simple ingredients you will need to create this fantastic beef stroganoff:
- 1 lb top sirloin steak, thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp green onion or parsley, to garnish
- 8-12 oz egg noodles, optional, to serve
Notes & Substitutions
- Best beef cuts: top sirloin, ribeye, tenderloin, or filet mignon tips. Slice thinly against the grain for tenderness.
- Alternatives: ground beef works for a quicker version, while stew meat requires longer cooking.
- Sauce: heavy cream provides richness; sour cream adds tang. Temper sour cream to prevent curdling.
- No mushrooms? Omit or replace with a mix of cremini, shiitake, or oyster mushrooms.
- Gluten-free option: replace flour with 1 Tbsp cornstarch mixed with 2 Tbsp cold water.
Instructions
Step 1: Sear the Beef
Heat a large deep pan or Dutch oven over medium-high and add olive oil. When hot, lay beef strips in a single layer. Cook about 1 minute per side until browned.
👉 Sear in batches to prevent steaming.
Transfer beef to a plate and cover to keep warm.
Step 2: Sauté Onions and Mushrooms
In the same pan, add butter. Stir in the chopped onion and sliced mushrooms.
Cook 6–8 minutes until softened, lightly browned, and most liquid has evaporated.
This step creates the flavor foundation of your stroganoff.
Step 3: Add Garlic and Flour
Add garlic; cook 1 minute.
Stir in flour and cook 1 more minute to remove the raw flour taste.
Step 4: Add Broth & Cream
Slowly pour in the beef broth, scraping up the flavorful browned bits.
Add heavy cream and simmer 1–2 minutes until slightly thickened.
Step 5 : Temper and Add Sour Cream
In a small bowl, mix the sour cream with 2–3 tablespoons of warm sauce to temper.
Stir this mixture back into the pan to prevent curdling.
Step 6: Season & Combine
Add Worcestershire sauce, Dijon mustard, salt, and pepper.
Return the seared beef (with juices) to the pan and simmer gently until heated through.
👉 Do not boil, or the beef may toughen.
Pro Tips & Troubleshooting
- For tender beef: slice thinly and sear quickly over high heat.
- Avoid curdling: temper sour cream and never boil after adding dairy.
- Thicken sauce naturally: simmer uncovered for a few minutes.
- Boost flavor: add a splash of dry red wine or a few drops of red wine vinegar.
- Check seasoning last: beef broth salt levels vary widely.
Serving, Storage, and Variations
Serving Suggestions
Classic beef stroganoff pairs perfectly with tender egg noodles. You can also serve it over creamy mashed potatoes, fluffy white rice, or even homemade pasta and gnocchi for a more gourmet feel. Garnish with fresh green onions or chopped parsley for a pop of color and fresh flavor.
Make-Ahead & Storage
- Make ahead: Prepare beef + mushroom base (without dairy) up to 3 days ahead.
- Leftovers: Refrigerate 3 days in an airtight container.
- Reheat gently: low heat on the stovetop, stirring occasionally.
- 👉 Avoid boiling to prevent curdling.
Variations
Explore different takes on this comforting dish. For a quicker option, try a ground beef stroganoff, browning the ground beef first then proceeding with the recipe. Chicken or turkey stroganoff are excellent poultry alternatives, just adjust cooking times. Add more vegetables like sliced bell peppers or fresh spinach during the mushroom sauté for extra nutrients and color. Experiment with different types of mushrooms such as cremini, shiitake, or oyster mushrooms to change the flavor profile.
Nutrition
This classic beef stroganoff provides a balanced and flavorful meal. Here’s a brief overview of the nutritional values per serving, excluding optional egg noodles.
| Nutrition | Value |
|---|---|
| Calories | 461 kcal |
| Carbs | 9 g |
| Protein | 30 g |
| Fat | 34 g |
| Cholesterol | 137 mg |
| Sodium | 555 mg |
| Fiber | 1 g |
| Serving Size | 1 serving |
FAQ
What is Beef Stroganoff made of?
Tender beef strips cooked in a creamy mushroom sauce with onions, garlic, Worcestershire sauce, Dijon mustard, and sour cream.
What is the best cut of beef?
Top sirloin, ribeye, tenderloin, or filet tips they cook quickly and stay tender.
Can I make ahead of time?
Yes! Prep the base ahead of time and add cream + sour cream when reheating to serve.
Conclusion
You’re now ready to make a deeply flavorful, creamy beef stroganoff that delivers comfort in every bite. With simple steps, minimal prep, and bold, savory flavor, this recipe proves that gourmet-tasting meals don’t need to be complicated. Whether you’re cooking for family or guests, this dish is sure to become a frequent favorite at your table.
If you try this recipe, we’d love to hear from you—leave a comment and share your experience!
Easy Classic Beef Stroganoff Recipe
Equipment
- Large deep pan or Dutch oven
Ingredients
Main Ingredients
- 1 lb top sirloin steak thinly sliced into strips
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 0.5 medium onion finely chopped
- 0.5 lb brown mushrooms thickly sliced
- 1 garlic cloves minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 0.75 cup heavy whipping cream
- 0.25 cup sour cream
- 1 Tbsp Worcestershire sauce
- 0.5 tsp dijon mustard
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 Tbsp green onion or parsley to garnish
- 8-12 oz egg noodles optional, to serve
Instructions
Instructions
- Sear thinly sliced beef in a large pan with hot olive oil for 1 minute per side until browned, working in batches. Remove beef to a plate and cover.
- Add butter, chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes until liquid evaporates and vegetables are soft and lightly browned.
- Stir in minced garlic and sauté for 1 minute until fragrant. Add flour and cook for another minute, stirring constantly.
- Pour in beef broth and whipping cream, scraping the bottom of the pan. Simmer for 1-2 minutes until the sauce slightly thickens.
- Temper the sour cream by mixing a few tablespoons of sauce into it, then add it to the pan while stirring constantly to prevent curdling.
- Stir in Worcestershire sauce, Dijon mustard, salt, and pepper; continue to simmer until the sauce is creamy. Return the beef and its juices to the pan and heat through.
