This classic Beef Stroganoff recipe makes a rich, creamy and hearty meal that everyone loves in less than 30 minutes. It’s got juicy strips of steak, sliced mushrooms and the most mouthwatering sour cream gravy - all made in just one pan.
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The Best Beef Stroganoff Recipe
Beef Stroganoff is one of those timeless comfort foods that just so happens to be incredibly quick and easy to throw together, too. With just a quick sear of your beef and mushrooms, and a simple sour cream-based sauce, you’re well on your way to having this kid-friendly meal on the table.
You can even make this stroganoff ahead of time, then warm it up, cook your noodles and you’re good to go. If you’ve got picky eaters, you can even make this with ground beef or chicken. No matter what, it will taste great!
What to Serve with Beef Stroganoff
Egg noodles are definitely the classic pairing. The luscious, velvety stroganoff sauce coats every last inch of these thick and chewy old-fashioned noodles, making it a match made in heaven.
You can also serve over any other type of pasta, rice, quinoa, polenta… even mashed potatoes would taste great. Really any starchy side will taste amazing smothered in creamy beef stroganoff.
If you’re looking for something a bit healthier, you could also try over zucchini noodles, or roasted broccoli!
What is the Best Cut of Meat to Use for Beef Stroganoff?
Since this dish cooks so quickly, you’ll want to go with a nicely marbled, higher quality steak that will stay juicy and tender. The last thing you want to bite into is a dry piece of steak in your otherwise delicious and creamy stroganoff!
We recommend any of the following cuts:
- Boneless Rib Eye
- Beef Tenderloin
- Sirloin Steak
- Sirloin Steak Tips
If you are on a tighter budget, or just have some less expensive cuts of beef on hand, consider making your stroganoff in the slow cooker (see below).
Ingredients
- Avocado Oil - you can also use any other type of cooking oil.
- Butter
- Onions - we use white onions, but you could also try yellow onions.
- Mushrooms - button, baby bella or crimini would all work great.
- Steak - unless you are cooking in the crockpot, you’ll want to opt for a higher-quality, nicely marbled steak. It’s going to be cut thinly and cooked quickly, so the higher quality cuts will stay nice and juicy.
- Garlic - freshly minced is best.
- Salt & Pepper
- Worcestershire Sauce - this has a super distinct, savory flavor that is hard to mistake. If you need a substitute, you can try using soy sauce instead.
- Dijon Mustard - this adds another classic flavor to your stroganoff sauce.
- Thyme - we love fresh thyme, but you can substitute dried if that’s all that you have on hand.
- Sour Cream - this is one of the defining ingredients of stroganoff. Any type will work, or you could even substitute Greek yogurt.
- Heavy Cream - if you don’t have this on hand, you could add extra sour cream instead.
- Beef Broth - of course, if you are making a vegetarian version of stroganoff, you can substitute veggie broth.
- Flour - we used all-purpose but really this is just to thicken the sauce, so anything from bread flour to cake flour would work, too.
- Parsley - fresh chopped parsley is an optional, yet delicious, garnish.
Step-by-Step: How to Make
- Heat a saute pan over medium- high heat, then add the butter and avocado oil. Once warm, add the diced onions, and cook until translucent, about 3-5 minutes. Add the mushrooms and cook until they are tender and golden brown, about 5 more minutes. Transfer to a bowl and set aside.
- In the same saute pan, increase heat to high and add a little extra oil and butter. Add the thinly sliced beef, minced garlic, salt and pepper, then cook for about 1-2 minutes, or until the bottom has browned. Stir and continue to cook until the beef has started to brown on all sides, or about 2 more minutes. It may not look completely cooked, but it will finish cooking while it simmers in the sauce.
- Add the mushroom and onion mixture back into the saute pan and sprinkle the flour over the entire mixture. Next add the beef broth, Worcestershire sauce, mustard, thyme, sour cream and heavy cream and bring to boil.
- Reduce to a simmer, and cook for another 2 minutes, or until the sauce has thickened and everything has heated through.
- Remove from the heat and serve over egg noodles, rice or even polenta, and garnish with fresh parsley. Enjoy!
Variations
- Different meat - chicken or pork would also taste great.
- Vegetarian - you can make this recipe with just straight mushrooms and veggie broth and it still has a bit of that beefy texture. Tofu is also another great vegetarian substitute to try.
- Extra veggies - try tossing in some diced or sliced red bell peppers, broccolini, carrots and/or celery.
Can I Make Stroganoff in the Crockpot?
Yup! If you go this route, you can opt for a more budget-friendly beef stew meat. The long cooking time will ensure that your beef is nice and tender.
- Season and sear your beef ahead of time in a hot saute pan, then toss it into your slow cooker. This adds a ton of flavor to the finished stroganoff.
- Using the same pan, reheat over high heat and cook the mushrooms, onions and garlic for about 3-4 minutes, or until browned.
- Add the mushroom mixture into the slow cooker, along with the Worcestershire sauce, thyme and all but ½ cup of your broth, then stir to combine.
- Cover and cook on low for 6-8 hours, or high for about 4 hours.
- Whisk together the rest of the broth with the flour, then add this into the crockpot and cook for another 15-20 minutes on high, or until the sauce has thickened.
- Turn off the heat, then stir in the mustard, sour cream, and heavy cream.
- Serve over egg noodles, garnished with fresh parsley. Enjoy!
Can I Freeze?
Yes! Just be sure to let it cool completely, then transfer to freezer bags, or any other airtight container where it can stay frozen for up to 3 months.
Once you are ready to eat it, transfer to the fridge and let it thaw there overnight, then reheat slowly in a pot over low heat. You want it to warm through, but you don’t want to overcook your beef!
Beef Stroganoff Recipe
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Avocado OIl
- 1 small White Onion diced
- 8 ounces Mushrooms sliced, button or baby bella
- 1 lb Steak thinly sliced; Boneless rib eye, sirloin steak, sirloin steak tips, beef tenderloin, or any marbled steak
- Garlic fresh minced
- 1 tsp Salt
- 1/2 tsp Pepper
- 12 ounces Beef Broth
- 2 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp Thyme fresh
- 1/2 cup Sour Cream
- 1/2 cup Heavy Cream
- 3 tablespoons All-Purpose Flour
- Parsley freshly chopped (optional garnish)
Instructions
- Heat a saute pan over medium heat, then add the butter and avocado oil. Once warm, add the diced onions, and cook until translucent, about 3-5 minutes. Add the mushrooms and cook under they turn golden brown, about 5 more minutes. Transfer to a bowl and set aside.
- In the same saute pan, add the thinly sliced beef and minced garlic (you may need to add a little extra cooking oil and butter). Season with salt and pepper, then cook over medium heat for about 1-2 minutes, then stir once the beef has browned on the bottom. Cook for another 1-2 minutes, then add the mushroom and onion mixture back into the saute pan.
- Sprinkle the flour over the entire mixture, then add the beef broth, Worcestershire sauce, mustard, thyme, sour cream and heavy cream and bring to boil.
- Reduce to a simmer, and cook for another 2 minutes, or until the sauce has thickened and everything has heated through.
- Remove from the heat and serve over egg noodles, rice or your favorite starch, then garnish with fresh parsley. Enjoy!
Here are some more beef entrees that we love!
- Herb Crusted Top Round Roast
- Chipotle Carne Asada
- Old-Fashioned Meatloaf
- Mississippi Pot Roast
- Shredded Beef Tacos
- The Best Rump Roast in the Crockpot
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This classic Beef Stroganoff is a rich, creamy, hearty meal full of juicy strips of steak, sliced mushrooms and the most mouthwatering sour cream gravy. Best of all, this kid-friendly one-pan meal can be thrown together in under 30 minutes!
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