Simple Beef Stroganoff

beef stroganoff in skillet with wooden serving spoon

5 from 38 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner Recipes, entree

Cuisine: American

Servings: cups

Calories: 308kcal

Author: Traci

Equipment

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.

Video

Notes

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.

Nutrition