This easy, one-pan Beef Stroganoff recipe is a quick weeknight meal that can be on the table in 30 minutes. It has tender chunks of beef coated in a flavorful mushroom sauce. Serve over egg noodles, rice or mashed potatoes for a family favorite.
Beef Stroganoff is comfort food at its best! It is made with tender steak and a creamy mushroom sauce. We like to serve it over a big bowl of noodles, but you can also serve over rice.
The secret to a great Beef Stroganoff is 1) not overcooking the beef (this is true for so many recipes!), and 2) a great sauce.
What is Beef Stroganoff?
Beef Stroganoff is a delicious Russian dish that cooks strips of beef in a rich sour cream and beef broth sauce. Traditionally, the meat is then served over noodles, rice, or even mashed potatoes.
What cut of meat is best for Beef Stroganaoff?
Technically, you can make beef stroganoff with any cut of beef. However, you should stick with tender, well-marbled cuts because the recipe requires flash-frying thin strips of meat before cooking them in sauce. Generally, the less a muscle gets used during a steer’s life, the more tender it will be. Our top choices for Beef Stroganoff are boneless ribeye, top sirloin and tenderloin.
- Top Sirloin Steak (including New York Strip and Kansas City Strip): If using Top Sirloin, be sure that the beef label says “Top.” The reason for this is because the Sirloin comes from the large primal section of beef in the hip section of the animal, just ahead of the rump. This primal cut is generally divided up into the top sirloin and bottom sirloin. The top sirloin is more flavorful and tender than the tougher bottom sirloin.
- Boneless Ribeye steak: The ribeye is the king of steaks. It’s the most juicy and flavorful of all steaks. It gets its amazing flavor from the fat marbling, which you will see throughout the cut.
- Beef Tenderloin: The Tenderloin is by far the tenderest cut of beef. It’s buttery and mild in flavor. Of all of the high-end steaks, this is the one with the least amount of fat, and it will melt in your mouth since it’s so tender. Tenderloin is a cut from the short-loin. Cows don’t exert this muscle very much, so it has little connective tissue and therefore makes it an extremely tender and flavorful cut of meat. Some consider it the best meat on a steer.
We recommend avoiding tougher cuts for Beef Stroganoff, such as
- Round or rump steaks
- Chuck roast
- Skirt Steak
What is Beef Stroganoff sauce made of?
There are many variations for Beef Stroganoff sauce. This recipe uses an easy combination of sour cream, beef stock, onions and mushrooms.
Tips for the preparing the beef:
- Slice meat against the grain at an angle so it will be more soft and tender.
- If you’re having problems slicing in thin slices, you can partially freeze the steak before cutting. Your steak strips will cook quickly.
- Avoid overcrowding the pan while searing the meat so that each piece develops a nice crust. If you do overcrowd the pan, the beef will steam, and won’t get the browning you desire.
- Remember, you’re searing pieces of steak. It doesn’t need to be cooked all the way through. It should be a little pink on the inside. If the beef is overcooked, it won’t be tender.
How to make Beef Stroganoff?
- Beef: Quickly sear the strips of beef on each side. You do not need to cook them all the way through since you’ll add them back into the broth and finish cooking them. Be sure to sear the meat in small batches. You do not want to crow the pan since that will cause the meat to steam, which prevents the browning you want on the beef.
- Cook vegetables: Cook onions and mushroom in butter until softened.
- Sauce: The sauce is extremely easy to make with a mixture of beef broth, seasonings, and sour cream. If you have homemade beef broth, use it. You’ll definitely notice the flavor!
Ingredients for Beef Stroganoff:
- sirloin steak, boneless ribeye steak or tenderloin
- black pepper
- olive oil
- mushrooms (white or cremini)
- beef broth
- Worcestershire sauce
- dijon mustard
- dried thyme leaves
- sour cream
How to store, freeze, reheat
- Leftovers can be kept in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop on low or in the microwave.
- 1 1/2 lbs 1 ½ pounds sirloin steak or ribeye cut into ½-thick strips or 1-inch cubes
- 3 tbs flour divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion diced
- 8 ounces mushrooms, white or cremini sliced
- 1 clove garlic minced
- 15 ounces beef broth
- 2 tsp Worcestershire sauce
- 1/2 tbsp dijon mustard
- 1/2 tsp dried thyme leaves
- 1/2 cup sour cream
- 8-12 oz egg noodles
- 1 tbsp green onion
- fresh parsley (optional garnish)
- 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 45 seconds 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. If needed, you can thicken the sauce with a cornstarch slurry. Simply combine equal parts cornstarch and water and add to boiling sauce a little at a time. Stir constantly until sauce reaches desired thickness.
- Add beef (with any juices). Cook 2 minutes more or just until heated through.
- Stir a few Tablespoons of the sauce into 1/2 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
- Season with salt & pepper, serve over egg noodles, and garnish with parsley.
ONE MORE THING!
Do you want to learn more about beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Sign-up and get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmer’s perspective.
Here are a few other links you may like:
- Slow Cooker Mongolian Beef
- Easy Slow Cooker Pot Roast
- Ground Beef and Asparagus Pasta Toss
- Easy Chimichurri Sauce
- What everybody ought to know about beef cuts
- Homemade dry rub (the secret 8:3:1:1 ratio)
- Defrosting Meat: 4 Safe & Easy Ways
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