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Homemade beef stroganoff is a 30-minute skillet classic made with juicy steak, tender mushrooms, and fluffy egg noodles in savory, creamy stroganoff sauce. It's the ultimate comfort food.
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Why you'll love this beef stroganoff recipe
- Beef and mushrooms in sour cream sauce is the ultimate comfort food.
- Perfect for any cooking level – even beginners!
- Ready in 30 minutes.
When old fashioned beef stroganoff cravings hit, this recipe fulfills the need and then some. This delicious skillet dinner is made with juicy beef and tender noodles in a super creamy, gravy-like, sour cream mushroom sauce. It's an umami flavor extravaganza, which is what makes it the ultimate comfort meal.
Even beginner cooks will love how easy it is to make beef stroganoff from scratch with a few basic ingredients. Just boil noodles, saute beef, mushrooms, and onions, then briefly simmer with broth. The aroma alone will send you right down memory lane if you grew up with this classic – or you'll make new meal memories. Win win!
This stroganoff recipe clocks in under 30 minutes and, trust me, you'll find the ten minutes of dinner silence worth every minute of effort.
Ingredient notes
- beef - Beef ribeye, beef sirloin cuts, and ground beef are popular for traditional stroganoff because they cook quickly and bring lots of flavor.
- egg noodles - Other pasta noodles can be used, if desired.
- butter - You might already know, but this is the secret ingredient behind every delicious steak, so it's perfectly appropriate for beef stroganoff.
- onions, mushrooms, and garlic - These simple ingredients add so much texture and flavor to any classic homemade beef stroganoff recipe.
- beef broth, all purpose flour, and Worcestershire sauce - This is the magical combination that makes stroganoff sauce so saucy and gravy-like.
- sour cream and Dijon - These key ingredients complete the stroganoff sauce by adding a rich, creamy texture, tangy flavor, and a hint of heat.
- fresh parsley - This optional garnish adds a pop of color and flavor to brown foods like stroganoff, mushrooms, and mushroom soup.
How to make beef stroganoff
Enjoy these step-by-step instructions, or skip to the full, printable recipe below.
Boil egg noodles and prepare to drain thoroughly, once cooked. Slice and season beef strips. Sear beef in butter until slightly pink. Then, transfer beef with juices to a covered dish.
Melt remaining butter in the same skillet and saute onions, garlic, and mushrooms until tender and browned.
Whisk together beef broth, flour, and Worcestershire sauce. Add to mushrooms and continue heating until sauce thickens, stirring as needed. Be patient, you'll think there's too much moisture at first, but just you wait.
Add beef to thickened mushroom sauce mixture. Stir in sour cream and Dijon. At this point, you can continue heating the stroganoff to cook the pink out of the steak, if desired.
Make-ahead tip: At this point in the process, allow the stroganoff sauce and egg noodles to cool completely. Refrigerate separately in airtight containers and use reheat instructions below for serving.
To serve, scoop stroganoff mixture over egg noodles and garnish with chopped parsley. Or stir egg noodles (in small amounts) into the stroganoff sauce mixture and heat until warmed through.
What's the best beef for stroganoff?
ribeye - A populr beef or homemade stroganoff because the fat marbling makes it naturally rich and juicy, which also makes it harder to overcook. It's pricey, so prepare to splurge – or catch it on sale.
beef sirloin or New York strip – Also pricey, but very lean. So, just give it a quick sear and don't overcook because creamy mushroom sauce will not fix leathery beef.
ground beef – A delicious and affordable alternative that can be substituted for the pricier steak cuts in equal amounts.
Tough cuts of beef aren't optimal for a 30-minute recipe because they require significantly longer cooking time to tenderize. When building your shopping list for this recipe, I recommend referencing the saute-worthy beef cuts so you can get the right beef, preferably on sale.
What's in stroganoff sauce?
- beef broth
- Worcestershire sauce
- all purpose flour
- sour cream
- Dijon
- salt and pepper
The sauce starts with sauteed onions and garlic for aroma and texture, then mushrooms add big umami flavor and volume. Use any grocery store mushrooms for this recipe.
Recipe tips
When adding salt to beef stroganoff, be careful to not overdo it because several ingredients already likely contain sodium, such as beef, beef broth, sour cream, Dijon, and butter. In fact, you may not need to add any salt.
If time permits, allow onions to caramelize over medium-low heat before adding the mushrooms. This turns the mushrooms into a rich brown color and adds even more delicious umami flavor to the stroganoff sauce.
Recipe variations
Egg noodles can be replaced with other pasta noodles in equal amounts and may require slightly longer cooking time.
Olive oil can be used in place of butter for this recipe, but I do recommend using butter as a first choice if you can.
I used baby bella mushrooms for this recipe, but other mushrooms can be used such as white button mushrooms, Cremini mushrooms, or large portobello mushrooms.
Beef broth can be substituted with chicken broth or vegetable broth. Also, you can use a reduced-sodium broth.
The sour cream can be substituted with an equal amount of plain Greek yogurt or cream cheese. Nonfat Greek yogurt is an excellent low-calorie option. Another option is to replace the beef broth with milk + 1 beef bouillon cube and follow the cooking instructions as written.
If Worcestershire sauce isn't an option, you can use soy sauce or tamari in equal amounts.
Dijon can be substituted with 1 teaspoon of mustard powder. You won't get the vinegar flavor or sodium that comes with Dijon, but it will still have a hint of heat.
What to serve with this entree
Beef stroganoff is most commonly served over egg noodles and all vegetables are welcome as sides. Add a pop of green color with Brussels sprouts, asparagus, or green beans. Lemony kale salad, corn on the cob, and beets are always easy – and no one ever turns down a nosh of bread.
Storage and reheat instructions
- Refrigerate: Once beef stroganoff has cooled completely, refrigerate in an airtight container up to 5 days.
- Freeze: Transfer cooled stroganoff to freezer containers and freeze up to 3 months – or longer, if vacuum sealed. To thaw, transfer to the refrigerator for an overnight stay. Do not thaw at room temperature.
- Reheat: Use your microwave or stove no higher than a medium heat setting since sour cream can curdle from excessive heat.
Recommended dinner recipes
- Old Fashioned Ham and Beans
- Beef Braciole
- Hamburger Helper Recipe
- Feta Pasta
- Chicken Vodka Sauce Pasta
- Spaghetti with Meat Sauce
📖 Recipe
Quick and Easy Beef Stroganoff
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Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 8 ounces Uncooked Egg Noodles, (about 4 cups)
- 16 ounces Beef Sirloin, strip steak or ribeye
- pinch Salt and Pepper
- 4 tablespoons Butter, divided in half
- 1 large Onion, thinly sliced
- 16 ounces Mushrooms, sliced (about 8 cups)
- 4 cloves Garlic, minced
- 3 cups Beef Broth, or other broth
- ¼ cup All Purpose Flour
- 2 tablespoons Worcestershire Sauce
- ½ cup Sour Cream, * see recipe notes
- 2 teaspoons Dijon
- Salt and Pepper, to taste
- (optional) Fresh Parsley, for garnish
Instructions
- Cook EGG NOODLES according to package instructions. Once cooked, thoroughly drain and set aside.
- Slice BEEF to desired thickness and season with SALT and PEPPER.
- Melt half the BUTTER in skillet on medium-high heat.
- Add BEEF STRIPS and sear until medium (slightly pink) or to your liking. Transfer beef out of the skillet and set aside.
- Melt the remaining BUTTER in heated skillet. Add ONIONS and GARLIC. Sauté until tender, stirring as needed.
- Fold in MUSHROOMS and continue sautéing and until tender, stirring as needed.
- In a mixing bowl, combine BEEF BROTH, FLOUR, and WORCESTERSHIRE SAUCE and whisk to remove any lumps. Stir this mixture into the mushrooms and onions.
- Continue on medium-high heat and bring this mixture just to a boil. Reduce heat and simmer 5-8 minutes, or until sauce thickens, stirring as needed.Note: To thin the sauce, add splashes of beef broth. To thicken the sauce, continue cooking to reduce the liquid amount.
- Once the mushroom sauce has thickened to your liking, add BEEF STRIPS back to the skillet.
- Stir in SOUR CREAM and DIJON. Add SALT and PEPPER to taste.
- 2 Serving options:1) Scoop stroganoff mixture over egg noodles in individual serving bowls.2) Stir egg noodles (in small amounts) into the skillet mixture and heat until warmed through.Serve warm with (optional) FRESH PARSLEY.
Equipment
- 3.5 quart saucepan to cook egg noodles
- colander to drain egg noodles
- 12 inch skillet
Nancy J Muir says
should I freeze noodles and stroganoff separately or together?
Traci says
Hi Nancy, sorry I missed your question earlier! You can freeze them together, but for the best texture, I recommend freezing the stroganoff and noodles separately or cooking fresh noodles when reheating. Thanks and enjoy!
Cameron says
As written, this makes a weak beef and mushroom soup with noodles and sour cream. I think it's a typo, because there's no way the called-for *3 cups* of broth are going to thicken by any meaningful amount in 5-8 minutes. The basic flavors are solid here, but you'll want to cut the broth down to about 1 cup, maybe 1 1/2 cups, to get a result that looks like stroganoff.
Optionally, and especially if you're using ground beef, you could probably simplify this (and dramatically reduce the butter) by adding the veggies to the partially cooked beef, then adding the flour to that for the last minute or two before dumping in the liquids to simmer. (Take the singer route to a roux.)
Traci says
I'm just now seeing your comment, Cameron. If you decide to try the recipe as written, you'll see how nicely the sauce thickens and it looks just like my photos. The 3 cups of broth is intentional and balances with the flour and sour cream for the right consistency. Of course, you're always welcome to tweak it to your preference if you give it a go!
Susan says
I’m New to your Website and already excited to try more. I served this over Jasmine Rice. I’m GF. Do you have more GF recipes??? Appreciate this very much. Thank you for you inspirations !
Traci says
Hi Susan! I'm so glad you enjoyed this recipe and thanks for sharing your experience! To answer your question, most of my recipes are GF or can be made to fit the need with ingredient substitutions. Let me know if you have any more questions. Thanks so much!
Shirley says
Tried your recipe… absolutely delicious, well written, a definite keeper! Thank you
Traci says
Yay Shirley! I'm so glad you're enjoying it and finding the writing helpful. Thanks for sharing your experience!
Jennifer says
Excellent recipe. I’ve made it a couple of times now, and absolutely love it.
Traci says
Yay! I'm so glad you're enjoying the recipe. Thanks for sharing your experience!
Alison Libby says
Just found your site and was perusing the recipes. Your recipe for Stroganoff is identical to the one I use and is excellent of course. If time permits, I marinade my meat in advance. I think I will enjoy checking out the rest of your recipes.
Traci says
Hi there! Since you like this one so much, I'm sure you'll find others while browsing. Feel free to reach out to me with any questions about any of my recipes. Thanks and enjoy!
Barbara says
Made this last night and it was terrific! Just found you online yesterday. Plan on making more of your recipes. Thank you.
Traci says
Yay! I'm so glad you went for it and are enjoying it as much as we do 🙂 I appreciate your feedback and welcome you to all of my recipes. Please ask questions anytime - I'm here for it. Enjoy!!
Milla says
Made it last night but instead of serving it with pasta I spooned Beef Stroganoff over mashed potatoes (in the country where this dish originated ppl mostly eat it over buckwheat or mashed potatoes as pasta isn’t a part of “Stroganoff” but just a side it is served with). Loved it! Thank you for the recipe
Traci says
Yayy! You're so welcome and thank you for the feedback. So glad you enjoyed! I would love beef stroganoff served like that too 🙂
JB says
Every time we make your beef stroganoff, it disappears much faster than we plan for because I can't stop eating it LOL. It's the best traditional beef stroganoff I've had since I was a kid. Nailed it again!
Traci says
This just makes my day 🙂 Thank youuuu!
Amber says
I was searching for a stroganoff recipe that didn't call for sour cream or cream of mushroom soup, because I kept thinking you should be able to make it with a white sauce/milk gravy, and I just wanted to use what I have on hand. I wasn't having any luck, but I finally searched for "stroganoff made with milk" and found your recipe. Looks delicious, and I can't wait to try it!
The Kitchen Girl says
Awesome, Amber! Yep, I like the creaminess it adds to stroganoff when sour cream isn't an option. Thanks for the feedback 🙂
The Kitchen Girl says
Good call...just added that to the recipe instructions Thank you
Janice says
Love it & so easy to make..this is my new go to recipe...
Traci Antonovich says
So glad to hear it, Janice! Thanks for stopping by and letting me know 🙂
Jill Hildebrandt says
Made the Homemade Beef Stroganoff for my family, Tracey! Amazing! I even made a separate veggie brother version of the white sauce for me, the only vegetarian in my family of 4, and tossed it in the pasta before adding the meat! Delicious! All of my family loved it, including my mom who was over for dinner. We'll make this again, for sure. I bought the ingredients for several of your recipes. Making Arugula Pesto with whole wheat Penne pasta today, and the Vegetarian Cocounut Chickpea Curry tomorrow. Can't wait! Thank you for your awesome work. Big hugs from Minnesota!
Jill Hildebrandt says
Oops--meant "broth" version! 🙂
Traci Antonovich says
Jill, thanks so much for taking the time to post your thoughtful, enthusiastic comments. This is exactly why I blog about food 😉 So glad to know your taking action in your kitchen...thanks again!
Allie Ketcham says
We tried this for dinner tonight. The recipe was easy to follow and it turned out delicious. I will definitely be making this again!
Traci Antonovich says
Yes!!! I'm so glad you likey! Easy-to-follow recipes and "delicious" are my two main goals, so thank you for the comment, Allie 😉