If you’re craving a hearty, comforting dinner that comes together in no time, this Easy Beef Stroganoff Recipe is about to become your new go-to. Tender strips of beef coated in a luscious, creamy mushroom sauce—this dish has all the warmth and flavor you want without any complicated steps. With just simple ingredients and straightforward instructions, it’s perfect for busy weeknights or when you want to impress without the stress. Let me walk you through everything needed to make this classic favorite shine in your kitchen.
Ingredients You’ll Need
The beauty of this Easy Beef Stroganoff Recipe is its simplicity. Each ingredient plays a crucial role: from the tender beef that forms the base, to the creamy sour cream that adds richness, and the mushrooms and onions that bring earthiness and sweetness. These accessible ingredients combine to create a dish that’s both flavorful and satisfying.
- Beef round (1 ½ pounds, cut into thin strips): Choose a lean cut for tenderness and to soak up the sauce beautifully.
- Flour (4 tablespoons or more): Helps give the sauce its perfect thickness and coats the beef for a lovely sear.
- Butter (2 tablespoons): Adds richness and helps brown the beef and vegetables perfectly.
- Onion (1 medium, finely diced): Brings a mild sweetness that perfectly balances the savory flavors.
- Mushrooms (1/2 pound, thinly sliced): They add an earthy, meaty texture that complements the beef.
- Beef broth (1 can, 10 oz): Forms the savory base of the sauce and lifts all the flavors together.
- Water (1/2 cup or more): Used to adjust the sauce thickness to your liking without diluting flavor.
- Salt (1/2 teaspoon): Enhances all the ingredients without overpowering them.
- Sour cream (1 container, 8 oz): The secret touch that makes the sauce creamy, tangy, and indulgently smooth.
How to Make Easy Beef Stroganoff Recipe
Step 1: Prepare the Beef Coating
Start by tossing those thin beef strips in flour. This coating will not only help you get that beautiful golden crust but also thicken the sauce as everything comes together. Feel free to add a bit more flour if you want your stroganoff sauce extra thick and luscious.
Step 2: Brown the Beef
Heat your butter in a large skillet over medium-high heat. Brown the beef quickly, just 30 to 60 seconds per side, so it stays tender and juicy. Make sure not to overcrowd the pan—if needed, brown the beef in batches to achieve that perfect sear. Once done, remove it to a plate and cover with foil to keep warm.
Step 3: Sauté the Vegetables
Using the same skillet, add your diced onion and sliced mushrooms. Sauté them in the skillet, adding a little more butter if necessary, until they soften and get that lovely caramelized touch. These veggies add depth and sweetness to your dish, complementing that tender beef perfectly.
Step 4: Deglaze and Simmer
Pour the beef broth into the skillet, scraping up all those tasty browned bits stuck to the pan—that’s where the real flavor lives! Let the broth simmer until it thickens up into a rich gravy. If the sauce is too thick, add some water or more broth until you get the consistency you love. Season with salt to taste.
Step 5: Combine and Finish the Sauce
Return the beef to the skillet, warming it gently in the sauce. Now, take a small amount of the hot sauce and stir it into the sour cream to temper it—this step keeps the sour cream from splitting when added to the heat. Once combined, quickly stir this back into the skillet’s sauce. Important: avoid boiling after adding the sour cream to keep the sauce silky smooth. Serve immediately for the best experience.
How to Serve Easy Beef Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped parsley or dill adds a pop of color and a burst of freshness. Some cracked black pepper on top can also elevate the flavors beautifully. These simple garnishes make the dish look as fantastic as it tastes.
Side Dishes
Serve this stroganoff over classic buttered egg noodles for a traditional touch. Alternatively, creamy mashed potatoes or even a bed of steamed rice work perfectly to soak up every bit of that flavorful sauce. Toss in a simple green salad or lightly steamed veggies to balance the meal with some crunch and bright freshness.
Creative Ways to Present
Consider layering the stroganoff into individual ramekins under a blanket of melted cheese and broiling for a comforting casserole vibe. Or serve it alongside crusty bread bowls hollowed out for dipping. These ideas make the dish feel extra special whether for family dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and refrigerate for up to three days. The beef and sauce will continue to develop flavor, making your next meal just as delightful. Just be sure to cool it to room temperature before refrigerating to maintain the best quality.
Freezing
This Easy Beef Stroganoff Recipe freezes well. Portion it into freezer-safe containers and store for up to two months. Just be aware that sour cream can change texture after freezing; warming gently and stirring can bring it back to a creamy consistency.
Reheating
Reheat slowly over low heat on the stove, stirring frequently to avoid curdling the sauce. Adding a splash of beef broth or water can help loosen the sauce if it thickens too much. Avoid microwaving at full power to keep the texture perfect.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef round is ideal for tenderness, you can also use sirloin or ribeye strips. Just be careful not to overcook as those cuts can dry out quickly.
Is sour cream necessary, or can I substitute it?
Sour cream is key to that classic stroganoff creaminess and slight tang. You could substitute with Greek yogurt for a healthier twist but add it off the heat to prevent curdling.
Can I make this recipe dairy-free?
Yes! Use a dairy-free butter substitute and substitute sour cream with coconut or cashew-based sour cream alternatives to keep the creamy texture intact.
How thick should the sauce be?
The sauce should be rich and velvety but still able to coat the beef and noodles beautifully. If it’s too thick, add a bit more water or broth until it reaches your preferred consistency.
Can I prepare parts of the recipe in advance?
You can definitely slice the beef and chop the vegetables a day ahead to save time. Just keep them stored separately and combine when you’re ready to cook for the freshest flavor.
Final Thoughts
This Easy Beef Stroganoff Recipe is a treasure when you want delicious comfort food without hours of fuss. It’s approachable, adaptable, and incredibly satisfying. I can’t wait for you to try it and make it your own forever favorite. Trust me, once you taste that creamy sauce and tender beef, it’ll be hard to go back to anything else on a cozy night in.
Print
Easy Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
This Easy Beef Stroganoff recipe is a quick and comforting classic dish featuring tender strips of beef browned to perfection, sautéed mushrooms and onions, and a rich, creamy sauce made with beef broth and sour cream. Ready in just 30 minutes, it’s perfect for a weeknight dinner that satisfies the whole family.
Ingredients
Beef and Coating
- 1 ½ pounds beef round, cut into thin strips
- 4 tablespoons flour (plus 1–2 tablespoons extra if thicker sauce desired)
Cooking Fat
- 2 tablespoons butter (plus more as needed for sautéing)
Vegetables
- 1 medium onion, finely diced (about 1 cup)
- 1/2 pound mushrooms, thinly sliced
Liquids and Seasoning
- 1 (10 oz) can beef broth
- 1/2 cup water (or more as needed)
- 1/2 teaspoon salt (or to taste)
Finishing
- 1 (8 oz) container sour cream
Instructions
- Prep beef: Toss 1 ½ pounds of beef round cut into thin strips with 4 tablespoons of flour. Add an additional 1-2 tablespoons if you want a thicker sauce later.
- Brown beef: Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown the beef strips for 30-60 seconds per side, careful not to overcook to avoid toughness. Work in batches to avoid overcrowding the pan. Remove browned beef to a plate, tent with foil, and set aside.
- Sauté vegetables: In the same hot skillet, add the finely diced medium onion and thinly sliced mushrooms. Sauté until softened, adding extra butter as needed, but do not use excessive amounts to avoid sogginess.
- Deglaze pan: Pour the 10-ounce can of beef broth into the skillet, scraping up all the browned bits from the bottom for added flavor. Simmer the mixture until it thickens into a gravy-like consistency. Add up to 1/2 cup water or more broth to reach your preferred sauce thickness. Season with 1/2 teaspoon salt or to taste.
- Finish sauce: Return the browned beef to the skillet and warm through in the sauce. To prevent sour cream from splitting, stir a little sauce into the entire 8-ounce container of sour cream to warm it, then quickly mix it back into the pan sauce. Do not boil after adding sour cream. Serve immediately with your favorite sides.
Notes
- Use a cut of beef suitable for quick cooking, such as beef round, to avoid toughness.
- Work in batches when browning beef to ensure proper searing and prevent overcrowding.
- Adjust flour quantity when coating beef to control sauce thickness.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Serve stroganoff over egg noodles, rice, or mashed potatoes for a complete meal.
