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
Scale
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.