Deliciously Comforting Beef Stroganoff

Popular Cuisine
Beef Stroganoff in the pot

This is a simple version of beef stew that my family LOVES!

Beef strips covered in a rich, savory sauce with onions and mushrooms. Serve this stroganoff recipe over egg noodles or mashed potatoes.

easy beef stroganoff pot
  • My method guarantees the the meat is so tender and it contains a lot of it taste.
  • Mushrooms and onions not only add flavor, but they make the meal even longer!
  • Simple ingredients, balanced flavors and Soon preparation puts this recipe above the others.
  • This recipe is comforting and delicious!
noodles, sour cream, beef, oil, wine, thyme, flour, broth, Worcestershire, cornstarch, mustard and onion with labels to make instant beef stroganoff

Ingredients for Beef Stroganoff

  • Beef: This recipe quickly sears the meat to keep it juicy and tender. Ribeye has great fat and flavor, while sirloin is cheaper and still tender. You can also use leftover steak or beef tenderloin.
  • Onions/Mushrooms: Onions and mushrooms add a rich, rustic flavor. Cremini mushrooms are my first choice, but any type will do: try portobello mushrooms or field mushrooms.
  • Broth: Use beef stock or stock in this recipe. If you use low sodium, you may need to add extra salt.
  • Sour cream: Sour cream is traditional and turns the gravy into a creamy mushroom sauce. Replace with full-fat Greek yogurt for added protein and lower calories.

How to prepare beef stroganoff

This classic beef stroganoff recipe satisfies the hungriest appetites!

  1. Sear the meat in the flavored flour and transfer it to a plate (recipe below).
  2. Cook the onion in the butter, then add the mushrooms and garlic.
  3. Mix the flour and other sauce ingredients and cook until thickened.
  4. Return the meat to the pan and cook until thoroughly heated, then add the sour cream.

Serve with egg noodles, rice or mashed potatoes.

beef stroganoff bowl
  • Brown the meat in small batches, if you add too much to the pan it will steam instead of brown.
  • The meat is a steak, so it may be slightly pink inside.
  • For best flavor, 'degrease' the pan in step 6 by scraping up the delicious bits and mixing them into the sauce. You can use a splash of dry white wine if you like!
  • Thicken the sauce by mixing a 1:1 ratio of cornstarch to water (this is called slurry). Add a little at a time while stirring the sauce in step 6.

How to store beef stroganoff

Store leftover beef stroganoff separately from the noodles in an airtight container for up to 4 days. Freeze portions without noodles for up to a month and thaw in the refrigerator.

Reheat on the stove or in the microwave, adding a little milk if necessary.

Other stroganoff favorites

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Easy Pot Beef Stroganoff

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Beef stroganoff

This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender meat and mushrooms in a delicious creamy sauce.

Preparation time 20 minutes

Time to cook 30 minutes

Total time 50 minutes

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  • Pat the steak dry with a paper towel and cut into ½-inch thick strips or 1-inch cubes.

  • Season the meat with seasoned salt and pepper, then toss with 1 tablespoon flour. Shake off any excess flour.

  • In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Brown the meat in batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.

  • Reduce heat to medium. Add butter and onion to pan, cook until onion softens, about 4 to 5 minutes. Add mushrooms and garlic, continuing to cook until softened, about 4 minutes.

  • Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for 1 minute.

  • Add the stock, Worcestershire sauce, mustard and thyme. Bring to a boil, reduce the heat and simmer uncovered for 5 minutes.

  • Add the browned beef and any juices on the plate to the pot with the sauce. Cook for another 2 minutes or until the beef is hot.

  • Remove from heat and stir in sour cream. Season with salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.

  • For the tastiest dish, choose sirloin or ribeyeAny type of steak will work.
  • Brown the beef in small batches for best browning. Don't cook it all the way through; it's a steak and may be a little pink inside.
  • For a thicker sauce, make a slurry with equal parts cornstarch and water (start with 1 1/2 tablespoons each). Stir it a little at a time into the boiling sauce until you reach the desired consistency.
  • Do not boil the sour cream or it may curdle.
  • Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for 4 months.

Calories: 453 | Carbohydrates: 12G | Protein: 43G | Fat: 25G | Saturated fats: 13G | Cholesterol: 148mg | Sodium: 761mg | Potassium: 1092mg | Fiber: 1G | Sugar: 3G | Vitamin A: 530IU | C vitamin: 4.6mg | Soccer: 107mg | Iron: 3.8mg

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, dinner, main course
Kitchen American, Russian
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comforting Beef Stroganoff in the pot with writing
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Beef stroganoff in a pot and plated with writing

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