This rich and creamy Easy Beef Stroganoff is comfort food at its best!! It’s full of flavor and perfect for a busy weeknight meal. It only takes about 30 minutes from start to finish!
Easy Beef Stroganoff Recipe Highlights
If you want to make a weeknight dinner a bit more special, this Easy Beef Stroganoff recipe is the recipe for you!
But don’t get me wrong, being special doesn’t mean more work. This recipe is easy enough to make on a regular weeknight but also fancy and flavorful to impress your family and leave everybody asking for seconds.
I’m a hopelessly huge fan of anything involving steak and mushrooms!! So I’m grinning from ear to ear just writing about it. Beef stroganoff is definitely a staple in our house!!
I have been making this recipe for years, and my family just loves it. I learned to make this recipe in a Spanish food magazine long ago. The original recipe calls for one can of cream mushroom soup, but with time, I’ve tweaked it to make it more mine, and now I make the cream from scratch.
It’s still totally easy… and way better than opening a can. Unlike most people who serve Beef stroganoff over noodles, we like to eat it with mashed potatoes. YUM!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Olive oil & Butter: I like to use a combination of oil and butter to brown the beef for extra flavor.
- Beef: Beef Tenderloin, Top Sirloin, Boneless Ribeye steak, and Filet Mignon tips will work well. A high-quality, tender steak is critical for the best results.
- Salt and pepper: For seasoning.
- Mushroom: You can use cremini mushrooms or white mushrooms.
- Onion, garlic, thyme leaves, and Worcestershire sauce: For flavor.
- Beef broth: Homemade or store-bought. Check out my Slow Cooker Beef Bone Broth recipe.
- Heavy cream and Sour cream: To create a silky-smooth sauce. Feel free to substitute sour cream for plain yogurt if that is what you have handy.
- Bay leaf: Optional but highly recommended.
- Dijon mustard: For the distinctive flavor of this dish. Do not skip it.
Best Cut of Beef to Make Beef Stroganoff
To make beef stroganoff is best to use a high-quality beef cut, such as top sirloin, tenderloin, filet mignon, or boneless ribeye, cut thin into 1-inch-wide long strips.
Tenderloin and filet mignon are known for their exceptional tenderness. However, these cuts can be expensive. You can buy beef online from reputable suppliers if you’re looking for a more budget-friendly option without compromising taste and quality. Many of them offer a wide selection of high-quality cuts. Explore their website for a wide selection of beef options and find the perfect piece for your stroganoff recipe.
How to Make Easy Beef Stroganoff Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Brown the Beef. Heat 1 tablespoon olive oil and one tablespoon butter in a heavy skillet over medium-high heat. Add beef, season with salt and pepper, and cook, frequently tossing, until browned on all sides, about 8 minutes. Transfer to a bowl.
Step 2 – Sauté the Veggies. 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, often tossing, until mushrooms are golden brown and tender, about 6 minutes.
Step 3 – Make the Sauce. Add broth, cream, Worcestershire sauce, and bay leaf; mix to combine and bring to a simmer. Cook until reduced, about 6 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 8–10 minutes (see notes). Taste and adjust the 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.
Extra Recipe Tips
A high-quality, tender cut of beef is critical for the best results.
When the beef is added to the sauce, DO NOT keep it simmering for too long to thicken the sauce because you will overcook the beef.
You can make the sauce thinner with a touch of water if you want.
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).
Chicken or Pork can also be used. I used the same sauce in my Easy Instant Pot Stroganoff Meatballs.
Serving Suggestions
Beef stroganoff is not only a delightful standalone main dish. It also offers a range of other delectable ways to enjoy it.
Here are some of them:
- Over noodles: The traditional way to serve beef stroganoff is over noodles. The noodles provide a perfect base to soak up the flavors of the sauce.
- With rice: If you prefer rice over noodles or potatoes, pair beef stroganoff with steamed white rice or fragrant basmati rice.
- As a filling: Get creative and use it as a filling for other dishes. It can be delicious in a puff pastry or pie crust, creating a savory beef stroganoff turnover or hand pie.
- With a side salad: Add some freshness to your meal by serving beef stroganoff with a side salad. A side of vibrant greens perfectly complements the rich and creamy flavors of the dish. For example, a cucumber and tomato salad or a simple green salad with a tangy vinaigrette can provide a refreshing contrast, enhancing your overall dining experience.
Feel free to experiment and find your favorite way to enjoy beef stroganoff. This classic comfort food is versatile and sure to satisfy.
Storing & Freezing Instructions
Store leftovers for 3 – 4 days in the refrigerator. To freeze, let the meat cool completely, transfer it to a freezer container, and freeze for up to 2 months. When ready to eat, thaw fully, then reheat carefully, being sure not to overcook the beef.
Frequently Asked Questions
Stroganoff sauce is made with broth and cream and finished up with sour cream and a touch of mustard.
I love to serve beef stroganoff with and side of fluffy mashed potatoes, sweet plantains, and homemade eggless dinner rolls. You can also serve it over noodles or pasta…YUM!
To make beef stroganoff is best to use a high-quality beef cut, such as top sirloin, tenderloin, or boneless ribeye, cut thin into 1-inch-wide long strips.
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).
More Easy Dinner Recipes You’ll Love!
- Easy Sausage and Peppers Rice Skillet
- Instant Pot Teriyaki Turkey Meatballs
- Quick and Easy Paella
- Creamy Peri Peri Chicken [Video]
- Easy Chicken Piccata
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Recipe Card 📖
Easy Beef Stroganoff
Ingredients
- 3 tablespoons olive oil, divided
- 3 tablespoons butter, divided
- 1 lb beef tenderloin, sliced into 2-inch-long strips
- Salt and pepper to taste
- 1 lb 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 beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup 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 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 6 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 8–10 minutes (see notes). 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.
- A high-quality, tender cut of beef is critical for the best results.
- 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.
- You can make the sauce thinner with a touch of water if you want.
- 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).
- Chicken or Pork can also be used.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Disclosure: This is 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 June 2022.
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.