This Easy and Quick Beef Stroganoff is a rich, creamy, and ultra-cozy meal that comes together in just 30 minutes. Tender beef, savory mushrooms, and a luscious homemade sauce make this dish feel extra special—without the extra work. Whether it’s a busy weeknight or a comfort-food kind of weekend, this stroganoff is a guaranteed family favorite. Plus, no canned soup here—just simple, delicious ingredients that take this classic dish to the next level!
Oriana’s Thoughts On The Recipe
I’ve been making this Beef Stroganoff recipe for years, and it has become a staple in our house! I actually learned it from a Spanish food magazine ages ago, but over time, I’ve put my own twist on it—most notably, swapping out the canned cream of mushroom soup for a homemade version. Trust me, it’s still just as easy but so much better! And while most people enjoy Beef Stroganoff over noodles, my family loves it with mashed potatoes. There’s just something about that creamy sauce paired with buttery mashed potatoes that makes it pure comfort food perfection.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive Oil & Butter: A combination of both adds depth to the dish. Olive oil prevents the butter from burning while butter enhances the flavor.
- Beef Tenderloin: A tender cut of beef that cooks quickly and stays juicy. You can also use sirloin or ribeye for a slightly different texture.
- Salt and Pepper: Enhances the natural flavors of the beef and mushrooms.
- Cremini Mushrooms: Adds an earthy, umami-rich depth to the dish. White button mushrooms can be used as a substitute.
- Onion: Brings a subtle sweetness and aromatic base to the sauce.
- Garlic Cloves: Adds a warm, savory note that complements the beef.
- Thyme Leaves: Infuses a mild, herby freshness to balance the richness.
- Beef Broth: Forms the base of the sauce, providing deep, meaty flavor. Low-sodium broth is recommended to control the saltiness.
- Heavy Cream: Adds richness and creaminess. You can use half-and-half for a lighter version.
- Worcestershire Sauce: Gives the sauce a tangy, slightly sweet depth that enhances the beefy flavor.
- Bay Leaf: Infuses an extra layer of subtle flavor as the sauce simmers.
- Sour Cream: Essential for the classic stroganoff tanginess and creaminess. Greek yogurt can be a substitute for a lighter option.
- Dijon Mustard: Provides a gentle kick and enhances the overall complexity of the sauce.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Replace butter with vegan butter, heavy cream with coconut cream, and sour cream with a dairy-free alternative.
- Gluten-Free: Ensure your Worcestershire sauce is gluten-free, and serve over mashed potatoes or gluten-free pasta instead of regular noodles.
- Soy-Free: Some Worcestershire sauces contain soy, so check labels and opt for a soy-free version.
- Fish & Shellfish-Free: Worcestershire sauce can sometimes contain anchovies. If avoiding fish, use a vegan Worcestershire sauce.
Potential Recipe Challenges & Pro Tips
- Beef Turns Tough and Dry: Overcooking the beef can result in a chewy texture. Pro Tip: Sear the beef quickly over high heat and remove it from the pan before making the sauce. This keeps it tender and juicy.
- Sauce is Too Thin: The sauce may not thicken enough if the ingredients don’t have time to reduce. Pro Tip: Simmer the sauce uncovered for a few extra minutes, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to thicken it.
- Sauce Splits When Adding Sour Cream: If sour cream is added too quickly or at a high temperature, it can curdle. Pro Tip: Temper the sour cream by mixing it with a bit of the warm sauce before adding it back to the pan, and always stir it in at the end over low heat.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Sear the Beef
Heat some olive oil and butter in a skillet over medium-high heat. Add the beef, season with salt and pepper, and cook until browned on all sides, about 8 minutes. Once done, transfer the beef to a bowl and set it aside.
Step 2 – Cook the Mushrooms and Aromatics
Lower the heat to medium-low and add the remaining oil and butter to the same skillet. Toss in the mushrooms, onion, garlic, and thyme. Season with salt and pepper, then cook until the mushrooms are golden and tender, about 6 minutes.
Step 3 – Make the Sauce
Pour in the beef broth, heavy cream, Worcestershire sauce, and bay leaf. Stir everything together and bring it to a simmer. Let it cook for about 6 minutes until the sauce slightly reduces.
Step 4 – Combine and Thicken
Return the beef to the skillet and let it simmer over medium-low heat until the sauce thickens and becomes creamy, about 8–10 minutes. Taste and adjust the seasoning with salt and pepper if needed.
Step 5 – Finish with Creamy Goodness
Turn off the heat and whisk in the sour cream and Dijon mustard until well combined. This gives the sauce its signature creamy, tangy finish.
Step 6 – Serve and Enjoy
Serve immediately, garnished with fresh parsley if desired. Enjoy this rich and comforting dish with your favorite side!
Extra Recipe Tips For Success
- Beef : Slice the beef against the grain for maximum tenderness. Also, using a high-quality, tender cut of beef is critical for the best results.
- Don’t overcrowd the pan when searing the beef—cook in batches if necessary to get a good sear.
- Don’t simmer for too long: When the beef is added to the sauce, DO NOT keep simmering for too long to thicken the sauce because you will overcook the beef.
- Adjust the Sauce: You can make the sauce thinner with a touch of water if you want. In the other hand, If you notice that the sauce isn’t thick enough to your liking, you can add one tablespoon of cornstarch mixed with one tablespoon of cold water. Be sure to mix well to prevent lumps. Add the cornstarch mixture to the sauce (step 3).
Variations & Additions
- Mushroom Lovers: Add extra mushrooms or a mix of different varieties for even more depth of flavor.
- Extra Creamy: Increase the heavy cream for an ultra-rich sauce.
- Wine-Infused: Deglaze the pan with a splash of white wine after cooking the mushrooms for an elegant touch.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Serving Ideas
Traditionally, Beef Stroganoff is served over buttered noodles, but it’s also delicious over mashed potatoes, rice, or even cauliflower mash for a lower-carb option.
Storage and Freezing Instructions
Store it for 3 to 4 days in the refrigerator, or it also freezes fine. Thaw fully, then reheat carefully, being sure not to overcook the beef.
Frequently Asked Questions
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Recipe Card
Easy Beef Stroganoff
Equipment
Ingredients
- 3 tablespoons (45 ml) olive oil, divided
- 3 tablespoons (42 g) butter, divided
- 1 lb (500 g) beef tenderloin, sliced into 2-inch-long strips
- Salt and pepper to taste
- 1 lb (454 g) Cremini mushroom, sliced 1/2 inch thick (can substitute with white mushrooms)
- 1/2 cup onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 teaspoon thyme leaves
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) heavy cream
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 bay leaf
- 1/2 cup (120 g) sour cream
- 1 tablespoon Dijon mustard
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Add beef, season with salt and pepper, and cook, tossing frequently, until browned on all sides, about 8 minutes. Transfer to a bowl.
- Reduce heat to medium-low and heat the remaining oil and butter in the same skillet. Add mushrooms, onion, garlic, and thyme. Season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, about 6 minutes.
- Add broth, cream, Worcestershire sauce, and bay leaf; mix to combine and bring to a simmer. Cook until reduced, about 8 -10 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 3 – 5 minutes. Taste and adjust season with salt and pepper, if necessary. Turn off the heat and whisk in sour cream and mustard; mix until well combined.
- Serve immediately, garnished with chopped parsley, if desired.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Replace butter with vegan butter, heavy cream with coconut cream, and sour cream with a dairy-free alternative.
- Gluten-Free: Ensure your Worcestershire sauce is gluten-free, and serve over mashed potatoes or gluten-free pasta instead of regular noodles.
- Soy-Free: Some Worcestershire sauces contain soy, so check labels and opt for a soy-free version.
- Fish & Shellfish-Free: Worcestershire sauce can sometimes contain anchovies. If avoiding fish, use a vegan Worcestershire sauce.
- Beef : Slice the beef against the grain for maximum tenderness. Also, using a high-quality, tender cut of beef is critical for the best results.
- Don’t overcrowd the pan when searing the beef—cook in batches if necessary to get a good sear.
- Don’t simmer for too long: When the beef is added to the sauce, DO NOT keep simmering for too long to thicken the sauce because you will overcook the beef.
- Adjust the Sauce: You can make the sauce thinner with a touch of water if you want. In the other hand, If you notice that the sauce isn’t thick enough to your liking, you can add one tablespoon of cornstarch mixed with one tablespoon of cold water. Be sure to mix well to prevent lumps. Add the cornstarch mixture to the sauce (step 3).
- Mushroom Lovers: Add extra mushrooms or a mix of different varieties for even more depth of flavor.
- Extra Creamy: Increase the heavy cream for an ultra-rich sauce.
- Wine-Infused: Deglaze the pan with a splash of white wine after cooking the mushrooms for an elegant touch.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: This was a sponsored post in partnership with Liberty School of Hope Family Wines. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.
The recipe was originally posted in April 2016. The post content was edited to add more helpful information, with no change to the recipe in March 2025.
Do you pour this over egg noodles?
Hello Laura! I don’t, due to an egg allergy, but you can absolutely do it if you don’t have any food restrictions! I use regular egg-free pasta, but our fave is to serve it as a main with mashed potatoes 😊 Let me know how it turns out if you give it a try! 🍽️✨
I was worried about this being “soupy” after reading a couple of negative comments (and kind of mean, btw), but it wasn’t soupy the way I made it. I left out the heavy cream (because I didn’t have any), stirred two tablespoons of flour in the mushrooms and onions right before I added the broth which seemed to thicken it up pretty quickly. I was worried I had too little broth, instead of too much. Not soupy at all. And I used 1 cup of sour cream at the end (because I left out the heavy cream). It turned out perfect. My family asked me to keep this on my rotation.
Hello Diana – It sounds like you nailed it! I keep this recipe on my rotation too. Thanks so much for trying my recipe and taking the time to come back and let me know.
One of our fav’s here on the ranch. I use tenderloin or flat iron steak and it is always a winner when I’m busy! 30 minutes from start to table. I use a little wine when I have it on hand! Mmmmm.. Mmmmm good!
Hello Gina! This one is a family fav’s here too. So easy to make and so delish. Thanks so much for your feedback and for stopping by.
Used 1/3lb of sage sausage and 1/2lb of hamburger, added 2table spoons of flour. Added 1/4tsp of herbs de provance. Used heavy cream and beef broth. Everything else the same. Turned out epic! Creamy and smooth, not soupy. Perfect. Thanks for the recipe.
Hello Crystal! Thanks so much for trying my recipe and for taking the time to come back and let me know!
This was a huge hit! Flavor is so earthy and good.I used shallots instead of onions because I had them lying around. My 15 year old son, who thinks he hates mushrooms, actually licked his plate and ate every bite. While it was a little thin, it was great to sop up the delicious sauce with a toasty baguette so no complaint there. Super yummy and will make again and again!
Thanks for your message, Cathy. I’m glad you and your family enjoyed it!
Very excited to try a favorite food, and your recipe for beef stroganoff looked incredibly easy.
Unfortunately, there’s no way that step #3, (“cook till sauce is THICK and creamy, 8-10 minutes.
2 cups beef broth, 1 cup heavy cream , does not thicken. Have been cooking for over 61 years
Absolutely ruined my much anticipated stroganoff dinner, and beef tenderloin too expensive
to ruin. Luckily had a frozen dinner in the freezer, because the soupy mess of Step #3 did not work.
Needless to say. Very disappointed in your stroganoff recipe, and a mealtime disaster.
Hello Shirley, I am really sorry this recipe did not work out for you. Please keep in mind that cooking times are estimates, and results vary depending on your ingredients, your stove,type of pan, altitude, and a many other factors. Perhaps the sauce needed to be reduced for a little longer. I’ve added a note to the recipe in case this problem happens to someone else. Thanks so much for your feedback.
Mine turned out soupy as well, even with cornstarch and extra time on the stovetop. But otherwise, this recipe was so tasty! I loved it and will make it again. But I’ll use only one cup of beef broth next time.
Hello Valerie! Next time, you can add more cornstarch if you want it thicker. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I just made it again, but this time with chicken. I substituted chicken broth for the beef broth, and used only 1 cup. I put in a good amount of cornstarch at the end. The sauce turned out thick and creamy, and once again the dish was delicious. Thank you for a versatile recipe! YUM!
Hello Valerie! Sounds like you nailed it. I love the idea of chicken stroganoff. Thank you so much for letting me know!
Just made it last night. Added extra mushrooms and onion for fun. Tasted delicious! Though it didn’t come out creamy. Any tips for how to accomplish that next time around?
Hello Laila, the heavy cream makes it creamy, but if you like it creamier you can add a tablespoon of flour when browning the meat.
Such a huge favourite in our house, beef is very difficult to get in out part of the world but I usually use pork and it is just as tasty.
Where do u live?
What a perfect quick meal! Sometimes you just do want something a little nicer – but don’t have the time or energy for much. This fits that place quite well.
Wow, gorgeous photos, pinning and sharing this, beef stroganoff is one of my favorite dishes, it’s nice to see an easy version!
Thanks Sara!!
This is my favourite winter dish!
It’s my fave too, Ari ?
It’s getting colder by the minute here in Sydney so this beef stroganoff recipe couldn’t have come at a better time!!
Hope you give it a try, Amanda! Thanks for stopping by.