If you’re looking for an easy skillet meal that’s sure to be a hit with the family any day of the week, then this homemade beef stroganoff recipe is for you!
In under 30 minutes, you’ll be able to serve fork-tender beef strips with soft egg noodles, sautéed mushrooms, and onions; all coated generously with a sour cream mushroom gravy that’s just out of this world!
Sprinkle some chopped parsley with simple seasoning to serve your beef stroganoff as is or with an array of side dish ideas that I’ve listed for you down below.
I have to say; this easy beef stroganoff recipe is one of my all-time favorite recipes. Such a simple and tasty comfort food that is always a crowd-pleaser.
There are a couple of things that really make the difference in this recipe. First, you should use a quality cut of meat. I prefer to use sirloin steak will good marbling. You can also use beef tenderloin and Ribeye steak. If you are looking for a cheaper alternative, you can use ground beef. Just drain off the excess grease after cooking.
The mushrooms that you choose also make a big difference. I use white mushrooms because of their mild flavor. My family is not huge mushroom fans, so this is a great option. If you like a lot of mushroom flavor, I would suggest Cremini or brown mushrooms.
Beef Stroganoff Ingredients
- Sirloin steak
- Egg noodles
- Yellow onion
- White mushrooms
- Beef Broth
- All-purpose flour
- Worcestershire sauce
- Unsalted butter
- Sour Cream
- Dijon Mustard
- Olive Oil
- Ground Black Pepper
How To Make Beef Stroganoff
Start by preparing your vegetables for the stroganoff. Slice the mushrooms into 1/4 wide pieces. Then dice the onion into 1/4 pieces and set both aside. Then, Cook egg noodles according to package directions for al dente. Drain well, then cover and set aside.
Next, Pound steak out with a meat mallet (or rolling pin) and flatten them out to about ½ inch thick. Slice steak against the grain into thin ¼ slices. Discarding excess fat and set aside. Slicing the steak against the grain is a crucial step. This makes the meat easy to chew and very tender.
Meanwhile, pre-heat skillet on medium-high. Add butter and let melt. Add in steak and cook until completely brown, 2-3 minutes on each side. Remove steak from skillet and cover, then set aside.
Leave pan dripping from steak in skillet. Add olive oil and heat. Add garlic and saute for 30 seconds. Next, add mushrooms and onions saute for 7 minutes, or until tender.
Pour in beef broth, Worcestershire sauce, thyme, salt, ground black pepper, and flour. Mix well until completely incorporated. Add steak back in to reheat and Simmer until thickened, 3-4 minutes.
Lower heat to low Add sour cream and Dijon must and mix well. Cook 1-2 to melt sour cream.
Add cooked egg noodles to the sauce, mix the noodles into the sauce until they are completely covered.
Serve will hot, sprinkle chopped parsley and salt and pepper to taste.
WHAT IS BEEF STROGANOFF?
Beef stroganoff (or “Beef Stroganov”) is a traditional Russian dish, although the original homemade beef stroganoff recipe has been modified over the years with numerous variations.
This delicious and comforting beef stroganoff recipe of mine consists of tender beef strips, sautéed mushrooms and onions, and a sour cream mushroom gravy that are all combined with al dente egg noodles – perfect for a midweek family dinner that won’t break the bank and is incredibly easy to make!
WHAT CAN I SERVE WITH THIS HOMEMADE BEEF STROGANOFF RECIPE?
Beef stroganoff can be served up and enjoyed just as it is, but if you’re feeding a crowd or want to add a side dish to this meal, then consider some of these tasty additions:
- Steamed green beans;
- Roasted broccoli or carrots;
- Salads such as Easy Summer Salad, Broccoli Salad, or this Cucumber Tomato Avocado Salad; or
- 30 Minute Dinner Rolls to soak up any remaining sour cream mushroom gravy!
You could also opt to serve your beef stroganoff with rice (brown or white), Garlic Mashed Red Potatoes, or cauliflower rice and zucchini noodles (as great low-carb options) in place of the egg noodles.
How To Store
Leftover beef stroganoff can be stored in the refrigerator for up to 3-4 days in an airtight container after it has completely cooled.
You can also freeze your stroganoff for up to 3 months, transferring it to an airtight container or a Ziploc bag for later use. Thaw your frozen beef stroganoff in the refrigerator overnight and then heat it up slowly on the stovetop, adding some extra liquid to the mix (either water or stock) since the pasta will have absorbed some of the stroganoff sauce during storage.
Tips For Making Beef Stroganoff
- I recommend using Cremini mushrooms for this recipe (either white or brown). I tend to prefer the subtle flavor provided by the white mushrooms.
- When slicing your beef, make sure that you slice it against the grain – it makes the beef super tender and much easier to chew.
- Although I’ve used egg noodles for my beef stroganoff, you’re welcome to use another noodle of your preference.
- I almost always cook my pasta al dente since the pasta will still continue to cook when combined in the skillet with the stroganoff sauce. Just make sure that you follow the cooking instructions on the packet of your chosen pasta.
- This recipe uses beef sirloin steak but you could also use cuts of beef such as beef tenderloin or boneless rib eye since they are all tender and juicy cuts of meat. Avoid using meat such as beef round steak – it’s not a good cut of beef to cook quickly on the stovetop and will result in dry strips of meat. Reserve that kind of cut of beef for slow cooking only.
Best Beef Stroganoff Recipe
- 2 pounds beef sirloin steak (sliced into thin strips)
- 1 pound egg noodles
- 1 medium yellow onion (diced)
- 8 ounces mushrooms, sliced (I prefer brown or white)
- 3 cups beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- 3 tablespoons unsalted butter
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- ½ teaspoon thyme
- 2 cloves garlic (minced)
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- Slice mushrooms into ¼ wide slices. Set aside.
- Pound steak out with meat mallet (or rolling pin) and flatten them out to about ½ inch thick. Slice steak against the grain in to thin ¼ slices. discarding excess fat and set aside.
- Dice onion into ¼ piece and set aside.
- Cook egg noodles according to package directions for al dente. Drain well then cover and set aside.
- Meanwhile, pre-heat skillet on medium-high. Add butter and let melt. Add in steak and cook until completely brown, 2-3 minutes on each side. Remove steak from skillet an cover then set aside.
- Leave pan dripping from steak in skillet. Add olive oil and heat. Add garlic and saute for 30 seconds. Add mushrooms and onions saute for 7 minutes, or until tender.
- Pour in beef broth, Worcestershire sauce, thyme, salt, ground black pepper and flour. Mix well until completely incorporated. Add steak back in to reheat and Simmer until thickened, 3-4 minutes.
- Lower heat to low Add sour cream and Dijon must and mix well. Cook 1-2 to melt sour cream.
- Add cooked egg noodles to sauce, mix the noodles into the sauce until the are completely covered.
- Serve will hot, sprinkle chopped parsley and salt and pepper to taste.
- Some of the most popular substitutes for egg noodles are mashed potatoes or rice.
- The best mushroom for this recipe are Cremini, brown and white mushrooms. I prefer white for the subtle mushroom flavor.
HAVE YOU TRIED THIS RECIPE?
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