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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.
Try my Taco Pasta or my Homemade Hamburger Helper recipe next!!
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Why you'll love this easy stroganoff recipe
When I'm craving old-fashioned comfort food, beef stroganoff always hits the spot. Juicy beef, tender noodles, and a creamy mushroom sauce combine in one skillet for the ultimate cozy meal.
It’s quick, beginner-friendly, and made with simple ingredients you probably already have. Boil the noodles, sauté the beef and veggies, and simmer everything in a rich, sour cream gravy. The aroma alone feels nostalgic, like a hug from the kitchen.
This recipe takes about 30 minutes, and those quiet, happy minutes at the dinner table make the effort worth it.
Ingredient notes
- Beef – I like ribeye or sirloin because they cook quickly and stay tender. Ground beef works too if that’s what you have on hand.
- Egg noodles – Stroganoff is traditionally served with egg noodles, but any pasta you love will work.
- Butter – Steak and butter are best friends, so it makes perfect sense here. It’s the base of that rich flavor.
- Onions, mushrooms, and garlic – Simple veggies that build the savory foundation and give the sauce lots of texture.
- Beef broth, flour, and Worcestershire – This combo thickens into a silky, gravy-like sauce that makes stroganoff irresistible.
- Sour cream and Dijon – Stirred in at the end for a creamy, tangy finish with just a touch of heat.
- Fresh parsley – Totally optional, but I love it for the pop of color and freshness against all the brown.
What’s the best beef for stroganoff?
I’ve made stroganoff with different beef cuts. These are my favorites:
- Ribeye – Juicy and rich with plenty of marbling. It’s the priciest option, so I like to grab it when it’s on sale.
- Sirloin or New York Strip – Lean, tender cuts that cook fast. Just sear briefly to avoid chewy bites.
- Ground Beef – Budget-friendly, flavorful, and a great substitute if you don’t want to splurge on steak.
I definitely skip tougher cuts (like chuck or stew meat) since they need hours to soften. Stick with tender, sauté-friendly beef for the best results.
How to make beef stroganoff
Enjoy these step-by-step instructions, or skip to the full, printable recipe below.
Boil the egg noodles until tender, then drain well and set aside. Heat a skillet until hot. Slice the beef, season with salt and pepper, and sear in half the butter until slightly pink. Transfer the meat with its juices to a plate and cover to keep warm.
Melt the remaining butter in the same skillet. Add the onions, garlic, and mushrooms, and sauté until tender and lightly browned.
Whisk together the beef broth, flour, and Worcestershire in a bowl. Pour into the skillet with the mushrooms and cook, stirring, until the sauce thickens. It may look too thin at first, but give it time.
Return the beef to the skillet and stir it into the mushroom sauce. Mix in the sour cream and Dijon. Let the meat cook a little longer if you prefer the meat to be done more.
Make-ahead tip: Let the stroganoff sauce and noodles cool completely. Refrigerate them separately in airtight containers, and follow the reheat instructions below when ready to serve.
To serve, spoon the stroganoff over the egg noodles and garnish with chopped parsley. Or stir the noodles into the sauce and heat until warmed through.
Recipe Tips
- Caramelize the onions: For deeper flavor, cook the onions over medium-low heat before adding the mushrooms (this will take 15 minutes).
- Don’t overcrowd the pan. Sear beef in batches if needed. Overcrowding makes the beef steam instead of brown.
- Adjust the sauce: Add broth or pasta water after the sour cream for more sauce.
- Salt lightly: Taste your stroganoff before adding more salt, as the broth, beef, butter, and sour cream all contain sodium.
Recipe Variations
- No Dijon: Use one teaspoon of mustard powder. It’s less tangy but still adds heat.
- Noodles: Swap egg noodles for any pasta, adjusting cook time as needed.
- Butter: Adds richness, but olive oil works as a lighter option.
- Mushrooms: Baby bella, white button, cremini, or portobello all work well.
- Broth: Substitute beef broth with chicken, vegetable, or reduced-sodium broth.
- Sour cream: Replace with Greek yogurt or cream cheese. Nonfat yogurt makes it lighter.
- No Worcestershire: Use soy sauce or tamari instead.
Serving ideas
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.
Beef stroganoff is most often served over egg noodles, but it pairs well with almost any vegetable. Add a pop of green with Brussels sprouts, asparagus, or green beans. A lemony kale salad or beets also make easy sides. And of course, no one ever turns down a slice of French bread for soaking up that creamy sauce.
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: Set your microwave or stove to medium heat, as sour cream can curdle from excessive heat.
More dinner recipes
- Old Fashioned Ham and Beans
- Beef Braciole
- Feta Pasta
- Chicken Vodka Sauce Pasta
- Spaghetti with Meat Sauce
📖 Recipe
Simple Beef Stroganoff
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Video
Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 8 ounces Uncooked Egg Noodles, (about 4 cups)
- 16 ounces Beef Sirloin, strip steak or ribeye
- Salt and Black Pepper, as needed for seasoning
- 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 Black Pepper, to taste
- (optional) Fresh Parsley, for garnish
Instructions
- Cook the noodles – Cook EGG NOODLES according to package directions. Drain and set aside.
- Sear the beef – While the noodles cook, heat a skillet over medium-high until very hot. Slice the BEEF against the grain and season with SALT and PEPPER. Melt half the BUTTER in the skillet, then sear the beef until medium or your desired doneness. Transfer to a covered plate.
- Cook the vegetables – Melt remaining BUTTER in the skillet. Add ONION and GARLIC; sauté until tender. Stir in MUSHROOMS and cook until softened.
- Make the sauce (choose one method)Slurry method – Whisk BEEF BROTH, FLOUR, and WORCESTERSHIRE in a bowl until smooth. Pour into the skillet with the mushrooms, bring to a boil, then simmer 5–8 minutes, stirring, until thickened. The sauce should coat the back of a spoon with no floury taste.Skillet roux method – Sprinkle FLOUR over the mushrooms and cook 1–2 minutes. Slowly whisk in BEEF BROTH and WORCESTERSHIRE, bring to a simmer, and cook until thickened.
- Return the beef – Reduce the heat to low and return the BEEF and any juices to the skillet. Cook 2–3 minutes, until warmed through.
- Finish the sauce – Remove from heat. Stir in SOUR CREAM and DIJON. Season with SALT and PEPPER.
- Serve – Serve over EGG NOODLES or stir noodles into the skillet. Garnish with PARSLEY if desired.
- Store – Cool completely, then refrigerate in an airtight container for up to 5 days.
Recipe Notes
Equipment
- 3.5 quart saucepan to cook egg noodles
- colander to drain egg noodles
- 12 inch skillet
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
mnm says
A winning recipe. It is now a favourite in my household.
Traci says
Awesome!! Thank you for trying my recipe and for sharing this feedback. 🙂 Truly appreciate it! Enjoy!
Steph says
Very good! Added a little Marsala as I have for years.
Lots of compliments on dinner.
Traci says
Yay Steph! I love that idea! Thank you so much for sharing your feedback. So glad everyone enjoyed. 🙂
Michelle says
This recipe was excellent. Thank you!
Traci says
So glad you enjoyed it, Michelle! Thank you for sharing your experience 🙂 Much appreciated!
Rhonda says
8 cups of sliced mushrooms? Is that correct?
Traci says
Yes, that’s correct, Rhonda. 8 cups of sliced mushrooms is approximately 16 ounces (by weight). I include both measurements in case a scale isn’t available. 👍 Also apologies for the delayed response. Hope you enjoy the recipe! 🙂
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!
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 🙂
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 😉