This Beef Stroganoff recipe is the perfect comfort food for busy weeknights or cozy family dinners. Tender strips of beef are simmered in a rich and creamy mushroom sauce, then served over buttery noodles for a satisfying meal everyone loves. This classic Beef Stroganoff recipe is easy to prepare and packed with savory flavor.
Why You’ll Love This Recipe
- Rich, creamy, and comforting flavor
- Quick enough for weeknight dinners
- Tender beef with perfectly cooked mushrooms
- Family-friendly and satisfying
- Made with simple pantry ingredients
- Delicious over pasta or egg noodles
Ingredients
- 600 g scotch fillet steak or boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 300 g mushrooms, sliced
- 40 g butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 150 ml sour cream
- Salt and pepper
- 250–300 g pasta or egg noodles
- Chopped chives for garnish
Instructions
- Flatten the steaks to about 3/4 cm thick using your fist, rolling pin, or mallet. Slice into thin strips and discard excess fat.
- Season the beef lightly with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half the beef in a single layer and sear quickly for about 30 seconds per side until browned. Remove to a plate.
- Repeat with the remaining oil and beef.
- Reduce heat to medium-high. Add butter, then sauté onions for 1 minute.
- Add mushrooms and cook until golden brown, scraping up any browned bits from the pan.
- Stir in flour and cook for 1 minute.
- Gradually add half the beef broth while stirring, then add the remaining broth.
- Add sour cream and Dijon mustard, stirring until combined.
- Bring the Beef Stroganoff sauce to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- Return the beef and any juices to the skillet. Simmer for 1 minute only, then remove from heat.
- Serve hot over pasta or egg noodles and garnish with chopped chives.
Tips & Tricks
- Use rib eye or scotch fillet for the most tender Beef Stroganoff.
- Avoid overcrowding the skillet while searing the beef.
- Do not overcook the beef after adding it back to the sauce.
- For extra flavor, add a splash of Worcestershire sauce.
- Use full-fat sour cream for the creamiest texture.
- Egg noodles work especially well with this creamy sauce.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian-Inspired
- Difficulty: Easy
- Dietary Notes: Nut-free
Notes
- Greek yogurt can replace sour cream for a lighter option.
- Add garlic for extra depth of flavor.
- Serve with mashed potatoes or rice instead of noodles.
- Fresh parsley can be used instead of chives.
Nutrition
Approximate per serving:
- Calories: 620
- Protein: 38 g
- Carbohydrates: 32 g
- Fat: 38 g
FAQ
What cut of beef is best for Beef Stroganoff?
Rib eye or scotch fillet are excellent because they stay tender and juicy.
Can I make Beef Stroganoff ahead of time?
Yes, but it is best served fresh. Reheat gently to avoid overcooking the beef.
Can I freeze Beef Stroganoff?
Yes, though the sauce texture may slightly change because of the sour cream.
What can I serve with Beef Stroganoff?
Egg noodles, pasta, mashed potatoes, or rice are all delicious options.
Can I use another mushroom variety?
Absolutely. Cremini, button, or Swiss brown mushrooms work well.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 2 months.
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Similar Recipes
Beef Stroganoff Recipe
Tender beef strips simmered in a creamy mushroom sauce.This Beef Stroganoff recipe is rich, comforting, and easy to make.Perfect served over egg noodles for a cozy family dinner.
Ingredients
- 600 g scotch fillet steak or boneless rib eye
- 2 tbsp vegetable oil divided
- 1 large onion sliced
- 300 g mushrooms sliced
- 40 g butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 150 ml sour cream
- Salt and pepper
- 250 –300 g pasta or egg noodles
- Chopped chives for garnish
Instructions
- Flatten the steaks to about 3/4 cm thick using your fist, rolling pin, or mallet. Slice into thin strips and discard excess fat.
- Season the beef lightly with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Add half the beef in a single layer and sear quickly for about 30 seconds per side until browned. Remove to a plate.
- Repeat with the remaining oil and beef.
- Reduce heat to medium-high. Add butter, then sauté onions for 1 minute.
- Add mushrooms and cook until golden brown, scraping up any browned bits from the pan.
- Stir in flour and cook for 1 minute.
- Gradually add half the beef broth while stirring, then add the remaining broth.
- Add sour cream and Dijon mustard, stirring until combined.
- Bring the Beef Stroganoff sauce to a gentle simmer and cook for 3–5 minutes until slightly thickened.
- Return the beef and any juices to the skillet. Simmer for 1 minute only, then remove from heat.
- Serve hot over pasta or egg noodles and garnish with chopped chives.
Notes
- Greek yogurt can replace sour cream for a lighter option.
- Add garlic for extra depth of flavor.
- Serve with mashed potatoes or rice instead of noodles.
- Fresh parsley can be used instead of chives.
Conclusion
This Beef Stroganoff recipe delivers everything you want in a comforting dinner: tender beef, creamy mushroom sauce, and rich savory flavor in every bite. It’s simple enough for busy evenings yet impressive enough for guests. Once you try this classic Beef Stroganoff, it will quickly become a favorite family meal.