Easy Beef Stroganoff

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Beef stroganoff is a dish originating from Russia. Traditionally if contains chunks of beef in a sour cream sauce (sometimes with a bit of tomato sauce or mustard). There are many variations of this dish and this one is a favorite!

  • We love that is a quick weeknight meal!
  • The cooking method in this recipe ensures extra tender beef every time.
  • The addition of mushrooms and onions adds lots of savory flavor!
  • It can be served over egg noodles (or mashed potatoes or rice)!

Beef for Stroganoff

  • The best kind of beef for stroganoff is either sirloin steak or ribeye (or any tender marbled steak).
  • Cut strips about 1/2″ thick, so the beef can brown without overcooking.
  • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
  • Brown in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.


  • 1 ½ pounds sirloin steak cut ½” thick
  • 3 tablespoons flour divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion diced
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 14 ½ ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon dijon mustard
  • ½ teaspoon thyme
  • ½ cup sour cream


  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
  • Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
  • Season with salt & pepper and serve over egg noodles and garnish with parsley.

Recipe Notes

  • Brown the beef at a medium-high temperature but don’t cook it all the way through (it’s steak, it can be pink inside).
  • Brown in small batches, if the pan is overcrowded, it’ll steam and won’t get a nice crust.
  • Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
  • Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
  • Reheat it on low if needed.


Calories: 453Carbohydrates: 12gProtein: 43gFat: 25gSaturated Fat: 13gCholesterol: 148mgSodium: 761mgPotassium: 1092mgFiber: 1gSugar: 3gVitamin A: 530IUVitamin C: 4.6mgCalcium: 107mgIron: 3.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)