If you need a quick and delicious weeknight dinner option, this Easy Beef Stroganoff recipe is perfect! With simple ingredients like sirloin steak, egg noodles, and a homemade creamy sauce, you can whip up a satisfying beefy pasta dinner in no time.
Beef Stroganoff Recipe
Beef Stroganoff is a classic dish known for its rich and creamy flavors. It consists of tender strips of beef, typically sirloin or ribeye, cooked in a flavorful sauce made with ingredients like onions, mushrooms, garlic, beef broth, sour cream, and Dijon mustard. This comforting dish is often served over egg noodles and has a savory, slightly tangy taste that has earned a spot on our dinner rotation.
No special cooking skills are needed to whip up this easy pasta dish. Season and sear the beef after cooking the egg noodles then set it aside. Sauté onions, mushrooms, and garlic in the same skillet. Mix beef broth, flour, and Worcestershire sauce, pour it over the veggies, and let it thicken. Return the beef, add sour cream and Dijon mustard, warm it through, and serve over the cooked noodles. It's a simple and delicious meal that comes together quickly!
You can enjoy this dish for a casual family dinner, a special weekend meal, or any time in between. Serve it over egg noodles as traditionally done, or switch it up with rice or mashed potatoes. Pair it with steamed veggies, a crisp salad, or some crusty bread for a complete meal. No matter when or how you serve it, beef stroganoff is a delicious option!
Why You'll Love This Beef Stroganoff Recipe
- Beef stroganoff is a quick and easy dinner option, perfect for those busy weeknights when you want a delicious meal without spending hours in the kitchen.
- It’s made with simple ingredients you can find at any grocery store.
- It’s enjoyed by both adults and kids with its creamy, savory flavors and tender beef.
- With the option to pair it with various sides like egg noodles, rice, or potatoes, Beef Stroganoff is versatile and adaptable and can be made differently each time.
Beef Stroganoff Ingredients
- Egg Noodles - Serve as the hearty base of the dish, providing a comforting and filling element to pair with the creamy sauce and beef.
- Sirloin Steak - Adds tender, savory beefy flavor and texture to the recipe, making it a satisfying and protein-packed meal.
- Butter - Enhances the richness and flavor of the dish, contributing to the creamy and indulgent sauce.
- Salt and Pepper - Season the beef and sauce, elevating the overall taste by adding depth and enhancing the other flavors.
- Dried Thyme - Infuses the dish with a subtle earthy and aromatic note, complementing the savory elements of the recipe.
- Yellow Onion and Minced Garlic - Provide a flavorful and aromatic base to the creamy sauce.
- Brown Mushrooms - Offer a meaty and earthy texture, enhancing the umami profile of the dish.
- Beef Broth - Forms the liquid foundation of the sauce, infusing it with a deep, savory beef flavor.
- All-Purpose Flour - Acts as a thickening agent, helping to achieve the desired creamy and velvety texture for the sauce.
- Worcestershire Sauce - Adds a tangy and slightly sweet flavor, contributing to the depth and complexity of the sauce.
- Sour Cream - Provides creaminess and a hint of tanginess, giving the sauce its signature velvety texture and flavor.
- Dijon Mustard - Imparts a subtle sharpness and depth of flavor, enhancing the overall taste and balance of the dish.
How To Make Beef Stroganoff
Prepare the egg noodles: Cook egg noodles to al dente per directions on the package. Drain and set aside.
Sear the beef: Remove any excess fat off of the steak and pat dry with paper towels. Season with salt, pepper, and thyme on all sides. Heat the butter in a large skillet over medium-high heat. Place the seasoned beef strips in a single layer in the pan, cooking for 1-2 minutes on each side without stirring. Cook until just browned on the outside in batches to avoid overcrowding the pan. Once the beef is seared, set aside.
Saute the vegetables: Turn down the heat to medium and add the remaining butter to the pan. Once melted, saute the onion for 5 minutes until tender. Add mushrooms and garlic, then continue to cook until vegetables have softened.
Create the sauce: Add beef broth, flour, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions. Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
Assemble the dish: Add the cooked beef back in once the mushroom gravy thickens. Stir in the sour cream and Dijon mustard. Cook for 2 minutes until the dish is warmed through. Ladle overcooked egg noodles while hot. Enjoy!
Tips For The Best Beef Stroganoff
- When cooking the egg noodles, follow the package instructions for the perfect al dente texture, as overcooking can result in mushy noodles.
- Allow your sirloin steak to come to room temperature for the best flavor before cooking it. This helps it cook evenly and develop a nice sear.
- Avoid overcrowding the skillet by cooking it in batches when searing the beef. Overcrowding can lead to steaming instead of searing, resulting in less flavorful meat.
- Use a large skillet or pan for sautéing the onions and mushrooms. Overcrowding the pan here can also lead to uneven cooking.
- To enhance the mushroom flavor, cook them until they've released their moisture and developed a golden-brown color. This intensifies their earthy taste.
- Whisk the flour into the beef broth thoroughly before adding it to the skillet to prevent lumps in the sauce.
- To achieve a smooth and creamy sauce, add the sour cream and Dijon mustard gradually, stirring continuously to incorporate them evenly.
- Once you've added the beef back to the skillet, avoid overheating it. Overcooking can make the beef tough, so just warm it through.
- Instead of just brown mushrooms, experiment with a mix of different mushroom varieties like cremini, shiitake, and oyster for a more complex mushroom flavor.
- Swap out the beef for boneless, skinless chicken breasts or thighs for a lighter and poultry twist on the classic.
- Add a touch of heavy cream or half-and-half for an even creamier sauce.
- Infuse the sauce with fresh herbs like parsley, thyme, or tarragon for added fragrance and flavor.
- For a bit of heat, sprinkle in some crushed red pepper flakes or a dash of hot sauce to give your Stroganoff a spicy kick.
- To melt into the sauce, stir in grated Parmesan, Gruyere, or Swiss cheese.
- Opt for whole wheat egg noodles, leaner cuts of meat, or low-fat sour cream for a healthier take on this classic dish.
Storing & Freezing
Storing: Place leftovers in an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or cream to revive the creamy texture.
Freezing: Allow it to cool completely, then transfer it to an airtight freezer-safe container or freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.
Can I substitute sour cream with Greek yogurt for a healthier option in this recipe?
Yes, Greek yogurt can be used as a sour cream substitute for a lighter twist on the sauce while maintaining creaminess.
What's the best way to reheat leftover Beef Stroganoff to ensure it retains its flavor and texture?
To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or cream if needed until everything is warmed through.
Is it okay to use a different cut of beef instead of sirloin or ribeye?
While sirloin and ribeye are popular choices, you can also use cuts like tenderloin, flank steak, or even ground beef, adjusting the cooking time as needed for different cuts.
More Pasta Dinner Recipes
- Easy Baked Ravioli
- Creamy Chicken Fajita Pasta
- Instant Pot Baked Ziti with Meat
- The Best Chicken Spaghetti
SHARE IT & RATE IT
Did you make this beef stroganoff recipe? Leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow us on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in our Facebook Group.
Beef Stroganoff Recipe
- 12 oz egg noodles
- 1½ lbs sirloin steak or ribeye (cut into ½-thick strips)
- ¼ cup butter (divided)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried thyme
- 1 cup yellow onion (diced)
- 8 oz brown mushrooms (sliced)
- 3 tsp garlic (minced)
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- ¾ cup sour cream
- 1 tsp Dijon mustard
- Cook egg noodles to al dente per directions on the package. Drain and set aside.
- Season the sliced beef with salt, black pepper, and thyme.
- In a large skillet, heat two tablespoons of butter over medium-high heat. Place beef strips in a single layer, cooking for 1-2 minutes per side without stirring. Ensure they are just browned and no longer red. Sear the beef in two batches to avoid overcrowding the pan. Once browned, transfer the beef to a plate and cover to keep it warm.
- Reduce heat to medium, add remaining butter, and melt. Then add onion and saute until tender, about 5 minutes. Add the mushrooms and garlic to the pan, and continue cooking until they have softened, about 4 minutes.
- Add beef broth, flour, and Worcestershire sauce in a medium bowl. Whisk until there are no lumps, and pour into mushrooms and onions.
- Bring to a boil, reduce the heat to low, and let simmer for 5 minutes.
- Add the cooked beef back to the skillet when the mushroom gravy thickens, then stir in sour cream and Dijon mustard! Cook for 1-2 minutes until beef is warmed through.
- Serve over cooked egg noodles, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.