This Beef Stroganoff recipe is rich, creamy, comforting, and perfect for busy weeknights or cozy family dinners. Tender strips of beef simmer in a silky mushroom sour cream sauce that pairs beautifully with pasta or egg noodles. If you are looking for a classic Beef Stroganoff recipe with deep flavor and easy preparation, this version delivers every time.
Why You’ll Love This Recipe
- Rich and creamy sauce with savory beef flavor
- Easy one-pan dinner for busy evenings
- Family-friendly and comforting
- Perfect with pasta, rice, or mashed potatoes
- Made with simple pantry ingredients
- Restaurant-style Beef Stroganoff at home
Ingredients
- 600 g boneless rib eye steak
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 300 g mushrooms, sliced
- 40 g butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 150 ml sour cream
- Salt
- Black pepper
- Chives for garnish (optional)
- Egg noodles or pasta for serving
Instructions
- Flatten the steak slightly using a rolling pin or meat mallet until about 1/3-inch thick.
- Slice the beef into thin strips and season lightly with salt and black pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
- Add half of the beef strips and sear quickly for about 30 seconds per side until browned. Remove and set aside.
- Repeat with the remaining beef using the second tablespoon of oil.
- Reduce the heat to medium-high and melt the butter in the same skillet.
- Add the sliced onions and cook for 1 minute.
- Add the mushrooms and cook until golden brown, scraping up the flavorful bits from the bottom of the pan.
- Stir in the flour and cook for 1 minute.
- Gradually pour in half of the beef broth while stirring continuously. Add the remaining broth and stir well.
- Add the sour cream and Dijon mustard. Stir until smooth and combined.
- Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
- Return the beef and any juices to the skillet.
- Simmer for 1 minute, then remove from heat immediately to keep the beef tender.
- Serve this Beef Stroganoff over egg noodles or pasta and garnish with fresh chives if desired.
Tips & Tricks
- Use rib eye or scotch fillet for the most tender texture.
- Sear the beef quickly over high heat to avoid overcooking.
- Do not overcrowd the skillet while browning the beef.
- Add a splash of extra broth if the sauce becomes too thick.
- Greek yogurt can replace sour cream for a lighter option.
- Serve with buttered noodles, mashed potatoes, or steamed rice.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Fresh mushrooms provide the best flavor and texture.
- For a richer sauce, add an extra tablespoon of sour cream.
- Chopped parsley can be used instead of chives.
- Leftover Beef Stroganoff tastes even better the next day.
Nutrition
Approximate values per serving:
- Calories: 520
- Protein: 34 g
- Carbohydrates: 16 g
- Fat: 35 g
FAQ
What is the best cut of beef for Beef Stroganoff?
Rib eye, sirloin, or scotch fillet work best because they stay tender during quick cooking.
Can I make Beef Stroganoff without mushrooms?
Yes, you can omit mushrooms or replace them with extra onions or bell peppers.
Can I freeze Beef Stroganoff?
Yes, but the creamy sauce may slightly change texture after thawing. Stir well while reheating.
How do I keep the beef tender?
Cook the beef quickly over high heat and avoid simmering it for too long.
What can I serve with Beef Stroganoff?
Egg noodles, pasta, rice, mashed potatoes, or roasted vegetables pair perfectly.
Storage
Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months in freezer-safe containers.
Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.
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Easy Beef Stroganoff
Ingredients
- 600 g boneless rib eye steak
- 2 tbsp vegetable oil
- 1 large onion sliced
- 300 g mushrooms sliced
- 40 g butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 150 ml sour cream
- Salt
- Black pepper
- Chives for garnish optional
- Egg noodles or pasta for serving
Instructions
- Flatten the steak slightly using a rolling pin or meat mallet until about 1/3-inch thick.
- Slice the beef into thin strips and season lightly with salt and black pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
- Add half of the beef strips and sear quickly for about 30 seconds per side until browned. Remove and set aside.
- Repeat with the remaining beef using the second tablespoon of oil.
- Reduce the heat to medium-high and melt the butter in the same skillet.
- Add the sliced onions and cook for 1 minute.
- Add the mushrooms and cook until golden brown, scraping up the flavorful bits from the bottom of the pan.
- Stir in the flour and cook for 1 minute.
- Gradually pour in half of the beef broth while stirring continuously. Add the remaining broth and stir well.
- Add the sour cream and Dijon mustard. Stir until smooth and combined.
- Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until slightly thickened.
- Return the beef and any juices to the skillet.
- Simmer for 1 minute, then remove from heat immediately to keep the beef tender.
- Serve this Beef Stroganoff over egg noodles or pasta and garnish with fresh chives if desired.
Notes
- Fresh mushrooms provide the best flavor and texture.
- For a richer sauce, add an extra tablespoon of sour cream.
- Chopped parsley can be used instead of chives.
- Leftover Beef Stroganoff tastes even better the next day.
Conclusion
This Beef Stroganoff recipe is creamy, hearty, and packed with comforting flavor. With tender beef, golden mushrooms, and a silky savory sauce, it is an easy dinner that feels special enough for guests while still being simple enough for weeknights. Once you try this homemade Beef Stroganoff, it will quickly become a favorite family meal.