Recipe

Easy Beef Stroganoff

Tender beef, buttery mushrooms, and a rich, tangy sour cream sauce that clings to noodles like it means it. Weeknight-friendly, restaurant-cozy.

By Matt Campbell

•

4.8

A skillet of creamy beef stroganoff with mushrooms and egg noodles on a wooden table with a spoon resting beside it

Jump to Recipe

Beef stroganoff is one of those dishes that feels fancy until you remember it is basically beef + mushrooms + a sauce you want to bathe in. This version keeps the ingredients easy to find and the steps low-drama, but still delivers the big payoff: savory beef, golden mushrooms, and a creamy, tangy sauce with just enough Dijon and Worcestershire to make you stop mid-bite like, okay wow.

We are not doing anything fussy here. No weird powders, no mystery cans. Just smart browning, a quick pan sauce, and one key rule: do not boil the sour cream. Keep it gentle and you get that glossy, rich finish that tastes like you worked harder than you did.

Time note: This is about 35 minutes start to finish for most cooks, depending on how fast you slice and how many batches you sear.

Close-up of creamy beef stroganoff sauce coating mushrooms and beef in a skillet

Why It Works

Fast flavor build: Browning the mushrooms and beef in batches gives you those toasty pan bits that make the sauce taste deep and savory.
Real-deal creamy sauce: A quick flour sprinkle thickens without heaviness, then sour cream goes in at the end so it stays smooth.
Balanced tang: Dijon and Worcestershire add the classic stroganoff edge so it is rich but not flat.
Flexible serving: Perfect on egg noodles, but equally good over rice, mashed potatoes, or even buttery toast.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 to 4 days.

Reheat gently: Warm in a skillet over low heat with a splash of beef broth or water, stirring often. Keep it below a simmer so the sour cream sauce stays silky.

Freezing: Creamy sauces can separate after freezing, but you can still do it. Freeze up to 2 to 3 months in a freezer-safe container for best quality. Thaw overnight in the fridge and reheat slowly, whisking in a splash of broth. If it looks a little broken, keep whisking and add a spoonful of sour cream at the end.

Noodles tip: Store noodles separately if you can. They drink sauce like it is their job.

Common Questions

What cut of beef is best for easy stroganoff?

Sirloin is my go-to for weeknights because it cooks fast and stays tender. If you want an even more buttery bite, use tenderloin. If you have chuck stew meat, you can use it, but you will need a longer, slower simmer to get it tender.

How should I slice the beef?

Slice it against the grain for the most tender bite. Aim for strips that are about 2 inches long and roughly 1/4-inch thick. Thin enough to cook fast, thick enough to stay juicy.

Can I make this without mushrooms?

Yes. You can skip them or swap in sliced onions plus a handful of peas at the end for color. The dish will be less earthy but still delicious.

How do I keep sour cream from curdling?

Three moves: lower the heat, stir sour cream in at the end, and if your pan runs hot, turn the heat off before you add it. Full-fat sour cream helps. For extra insurance, temper it by stirring a spoonful of warm sauce into the sour cream first, then add that mixture back to the pan.

Can I use Greek yogurt instead of sour cream?

You can, but it is tangier and more prone to splitting. Use full-fat Greek yogurt and stir it in off-heat like you would sour cream. A 50-50 mix of yogurt and sour cream is a nice compromise.

What should I serve with stroganoff besides noodles?

Mashed potatoes, rice, or cauliflower mash all work. Anything cozy that can catch sauce is invited.

My sauce is too thick or too thin. What now?

If it is too thick, loosen with a splash of broth. If it is too thin, simmer a few minutes longer before you add the sour cream. Once the sour cream is in, keep the heat gentle.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Medium pot for noodles
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring spoons and cups

I love stroganoff because it is the kind of meal that makes a random Tuesday feel like you did something. The first time I made it, I cranked the heat, tossed in sour cream like a hero, and watched the sauce get a little grainy on me. Still tasted great, but I learned the lesson: creamy sauces want calm energy. Now I treat the end like a soft landing, heat down, sour cream in last, taste and adjust. It is cozy, forgiving, and it always gets scraped clean.

Easy Beef Stroganoff

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

12 oz egg noodles
1 lb sirloin steak, sliced against the grain into strips (about 2 inches long and 1/4-inch thick)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
2 tbsp olive oil, divided
3 tbsp unsalted butter, divided
8 oz cremini mushrooms, sliced
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 cup sour cream (full-fat preferred)
1 tbsp chopped fresh parsley (optional, for serving)

Optional upgrades: 1/4 cup dry white wine (use in place of 1/4 cup broth), sweet or smoked paprika (a pinch), or a squeeze of lemon to brighten at the end.

Instructions

Cook the noodles. Bring a pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Drain, then toss with 1 tbsp of the butter so they do not stick. Set aside.
Season and quick-sear the beef. Pat beef dry, then season with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tbsp oil and 1 tbsp butter. Sear beef in a single layer for 45 to 60 seconds per side, just until browned. Do this in batches so it browns instead of steams. Keep it around medium-rare to medium since it will finish warming in the sauce. Transfer to a plate.
Brown the mushrooms. In the same skillet, add remaining 1 tbsp oil and remaining 1 tbsp butter. Add mushrooms and cook, stirring occasionally, until they release moisture and turn golden, about 5 to 7 minutes. Lightly salt them as they cook.
Soften onion and garlic. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds, just until fragrant.
Build the sauce base. Sprinkle flour over the mushroom mixture and stir for 1 minute to cook out the raw flour taste. Slowly pour in beef broth, stirring constantly to keep it smooth.
Season and simmer. Stir in Worcestershire and Dijon. Bring to a gentle simmer and cook until slightly thickened, about 3 to 5 minutes. Scrape up any browned bits from the pan, that is flavor you earned. Taste the sauce here and adjust carefully since broths vary in salt.
Finish with sour cream. Reduce heat to low. If your stove runs hot, turn the heat off for a moment. Stir in sour cream until smooth. Do not let it boil. For extra smooth insurance, temper the sour cream with a spoonful of warm sauce before adding it to the skillet.
Return beef, then serve. Add the beef and any juices back to the skillet. Warm through for 1 to 2 minutes. If the sauce feels too thick, loosen with a splash of broth. Serve over noodles and finish with parsley if you are feeling fancy.

A plate of beef stroganoff served over egg noodles with parsley on top

Nutrition information is estimated.

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