Easy Beef Stroganoff Recipe
This easy beef stroganoff recipe is the perfect comfort meal that’ll be ready and on your table in just 35 minutes! Enjoy the juicy mushrooms and tender chunks of browned beef tossed in a rich and creamy gravy. Just add your favorite egg noodles, rice, or mashed potatoes to complete the meal!
Why You’ll Love this Easy Beef Stroganoff Recipe
Comfort food doesn’t get much better than this creamy beef stroganoff! Not only will this decadent dish satisfy your tastebuds – it will also shock you how quick and easy it is to make.
My family loves recipes like beef stew and kharcho soup, especially over the fall seasons, so I had to make sure I perfected an easy beef stroganoff recipe to streamline our weeknight dinners.
All you have to do is sear the beef, make a sour cream and mushroom-based roux, and then allow the beef to continue cooking in the flavorful gravy. In just 35 minutes you’ll have a hearty dish to serve over your egg noodles!
Ingredients to Make Creamy Beef Stroganoff
This simple beef stroganoff is made with common and wholesome ingredients. Start with the beef tenderloin filet and brown mushrooms – then go from there and add loads of flavor!
- Beef tenderloin filet
- Brown mushrooms – sliced
- Red dry wine
- Beef bouillon
- Onion
- Garlic – minced
- Toppings – chopped green onion or parsley
The remaining ingredients consist of household pantry items that you probably already have at home!
- Flour
- Olive oil
- Butter
- Black pepper and salt
- Dijon mustard
- Worcestershire sauce
- Sour cream
Find the full printable recipe with specific measurements below.
How To Make Beef Stroganoff
Step 1: Slice and Coat Beef
Cut the meat against the grain into thin strips (about ⅕ inch thin) and then place them in a bowl. Add 1 tbsp of flour to the meat and mix it with a spoon or your hands until the meat strips are evenly covered.
Step 2: Sear Beef Strips
Heat olive oil in a large skillet over high heat – I recommend using a nonstick skillet. Add beef strips and cook for about 90 sec until meat browns. Don’t stir too often, just once should be enough. Remove the browned beef to the plate and set aside.
Note: If your skillet is too small it’s better to brown beef in two batches, if the pan is overcrowded meat will rather steam than brown.
Step 3: Saute Onions and Garlic
Turn the heat to medium and add the butter and sliced onions to the pan. Add salt and sauté for about 4 minutes, stirring. The onion should be soft and translucent. Then, add minced garlic and cook for 30 more seconds.
Step 5: Add Mushrooms
Add sliced mushrooms and black pepper, and cook for 5 more minutes, stirring from time to time. Add red wine and cook for 30 more seconds.
Step 6: Combine Meat and Additional Flavorings
Transfer the meat back into the pan, add bouillon, Worcestershire sauce, Dijon mustard. Mix and bring it to a simmer. Cook on low heat for 5 minutes.
Step 7: Mix Sour Cream
Add the remaining 2 tbsp of flour to sour cream and mix it until no lumps remain. To make it easier you can add 2 tbs of cooking liquid from the pan.
Step 8: Add Cream Mixture to Sauce
Add the sour cream and flour mixture to the pan, stir, and cook until the sauce thickens. Taste and add more salt or pepper if needed.
Step 9: Serve
Serve with your favorite egg noodles and chopped green onions or parsley on top.
FAQs and Tips
The beef stroganoff sauce – or gravy – is made by sauteeing mushrooms, onion, and garlic in the beef skillet. Then you add dijon, Worscestershire sauce, and bouillon. Finally, thicken it with the sour cream and flour mixture.
I recommend using something tender and fast cooking like a tenderloin or boneless rib eye, but you can also use steak tips. Chuck beef is another option, just keep in mind that it will be a little drier because that cut of beef lends itself best to slow cooking.
You can do a few things to reduce the possibility of sour cream curdling in beef stroganoff. The most important thing is to not let the mixture boil! Keep the temperature on a medium heat so it cooks through without scorching the dairy. Another thing you can do is slowly add some of the hot sauce to the sour cream before throwing it all in there.
Yes, you can use greek yogurt as a substitute for sour cream. It won’t alter the flavor too much and it’s a healthier alternative.
Leftover Beef Stroganoff
Beef stroganoff is such a great recipe to make ahead of time! I love to make a big bath to enjoy for dinner and then freeze some of it to enjoy in a few weeks. You can freeze it in an airtight container for about 3-4 months and then let it defrost in the fridge overnight before reheating it on the stove while stirring frequently.
If you have leftovers that you’d like to enjoy the following day, just store it in the fridge in an airtight container. It’ll keep for about 4 days and you can reheat it on the stove or in the microwave.
More Beef Recipes To Try
- This Easy Classic Pilaf Recipe with Beef is a one-pot recipe with loads of flavor and minimal cleanup!
- Our Easy Mongolian Beef Stir Fry Recipe takes only 30 minutes to throw together and it has plenty of protein and veggies for a well-rounded meal!
- My sister-in-law taught me this Quick and Easy Beef Chili Recipe and now it’s one of my favorites!
- I’m such a huge fan of easy recipes and this Easy Seasonal Chicken Soup is one of the easiest!
- For something lighter, try this Beef Filet Mignon Steak Salad with Balsamic Vinaigrette.
Tasty Beef Recipes to Make
If you tried this Easy Beef Stroganoff Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Easy Beef Stroganoff Recipe
Ingredients
- 1.1 pound beef tenderloin filet
- 3 tbsp flour divided
- 3 tbsp olive oil
- 2 tbsp butter
- 1 onion medium, sliced
- 2 cloves garlic minced
- 1/2 tsp salt
- 3/4 pounds brown mushrooms sliced
- 1/4 cup dry red wine
- 1/4 tsp black pepper
- 2 cups beef bouillon
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 2/3 cup sour cream
- chopped green onion or parsley for serving
Instructions
- Cut the meat against the grain into thin strips (about 1/5 inch thin) and place them in a bowl.
- Add 1 tbsp of flour to the meat and mix with a spoon or hands until meat strips are evenly covered.
- Heat olive oil in a large skillet over high heat, I recommend using a nonstick skillet.
- Add beef strips and cook for about 90 seconds until meat browns. Don't stir too often, just once should be enough. If the pan is overcrowded, the meat will steam rather than brown.
- Remove browned beef to the plate and set aside.
- Turn the heat to medium and add butter and sliced onions to the pan. Add salt and sauté for about 4 minutes, stirring. Onion should be soft and translucent.
- Add minced garlic and cook for 30 more seconds.
- Add sliced mushrooms and black pepper, cook for 5 more minutes, stirring from time to time. Add red wine and cook for 30 more seconds.
- Transfer meat back into the pan, add bouillon, Worcestershire sauce, Dijon mustard. Mix, bring to a simmer and cook on low heat for 5 minutes.
- Add remaining 2 tbsp of flour to sour cream and mix until no lumps remain. To make it easier you can add 2 tbs of cooking liquid from the pan.
- Add sour cream and flour mixture to the pan, stir, and cook until the sauce thickens. Taste and add more salt or pepper if needed.
- Serve with your favorite egg noodles and chopped green onions or parsley on top.
