This delicious Easy Beef Stroganoff recipe features tender beef in a savory sauce served over egg noodles, rice, or mashed potatoes. One pan dish is ready in 15 minutes and is a comfort food favorite!
Simple yet scrumptious and satisfying dinners like this Easy Beef Stroganoff recipe are always favorites – especially during a busy week! I especially love easy recipes I can have on the table in 30 minutes or less, like this dish or Spaghetti, Chili, and Fried Chicken!
Making this beef stroganoff recipe is very easy. You can make this incredibly tasty meal on your stovetop anytime with just a few ingredients and a large skillet. There is no need to pull out the slow cooker or the instant pot for this favorite comfort food recipe!
Table of Contents
How to Make Beef Stroganoff
This recipe is perfect for family dinners any night of the week and impressive for serving guests! It doesn’t require a lot of prep and can be modified in several ways. Here’s how you’ll make it.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beef – I like to use a chuck roast sliced into 1/4-inch slices. You can also use ribeye steak, sirloin steak, beef tenderloin, or your favorite cut of beef if you prefer.
- Stone House Seasoning – My family’s favorite house seasoning blend (my last name is Stone). It is the perfect ratio of salt, pepper, and garlic, and I use it in many recipes.
- Sour Cream– Use full-fat sour cream as low or reduced-fat versions can break in the sauce as it heats. Sour cream is essential to stroganoff sauce!
- Noodles – Egg noodles are traditionally served with beef stroganoff. I used wide egg noodles in these photos. But for those sensitive to eggs, mashed potatoes, rice, or other flat noodles are delicious, too!
- Fresh Parsley – I love to top my final beef stroganoff with fresh parsley for a touch of color. This is optional.
Tips for the BEST Beef Stroganoff
- Slice the beef thinly (1/4 inch) across the grain for the most tender steak.
- Brown the steak slices, but don’t overcook them.
- The brown bits from cooking the steak strips will be delicious in the gravy!
- Use full-fat sour cream for the gravy. Reduced-fat sour cream can “break” when heated.
Step-by-Step Instructions
Cook the Beef
Brown the thinly sliced beef in olive oil as instructed over medium-high heat. Sprinkle the beef with the Stone House Seasoning and saute until the beef is cooked throughout (about 8 minutes).
Make the Stroganoff Sauce
Remove the skillet from heat and stir in the sour cream until smooth and all the beef strips are coated. The sour cream will make a creamy sauce added to the beef.
Optional – For more sauce, add a bit of beef broth or beef stock, Worcestershire sauce, or coconut aminos, and cook on low heat until it thickens. Do not boil; sour cream will curdle if the heat is too high. If it doesn’t thicken enough after adding the broth and Worcestershire sauce, you can make a slurry by removing some of the warm sauce into a small bowl, about 1/4 cup. Then, add 1 teaspoon of cornstarch to the bowl and whisk until smooth. Then, whisk the slurry back into the skillet with the remainder of the sauce.
Serve the Beef Stroganoff
If serving with egg noodles, add the cooked noodles to the skillet with the beef and sauce or spoon the beef stroganoff over the cooked noodles. If you are serving with mashed potatoes, serve over the top of the potatoes. Garnish with fresh parsley if using.
Ways to Serve Beef Stroganoff
This Easy Beef Stroganoff is a treasured comfort food. Here are some favorite ways to serve it:
Egg Noodles – This is the traditional way it’s served. Either scoop on top of the noodles or mix the egg noodles into the skillet when ready to serve. Other flat pasta works well, too.
Mashed Potatoes – Such a satisfying, delicious way to eat this dish!
Rice – Serve over white or brown rice for another tasty serving option.
Storage Instructions
To make ahead: Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving.
To store: Place cooled leftovers in an airtight container and store in the refrigerator for up to 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones.
To freeze: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.
Variations of Stroganoff
Make this tasty classic beef stroganoff, or use some of these ideas for variations of this delicious recipe!
Ground Beef Stroganoff
You can also use ground beef in your stroganoff! Brown the ground beef and then use it as you would any other cut of beef.
Vegetarian Stroganoff
Use your favorite seasonal vegetables for a veggie stroganoff meal.
Mushroom Stroganoff
Instead of beef, use white button mushrooms, Bella mushrooms, or even cremini mushrooms for a delicious meatless family favorite meal.
Some Side Dishes to Serve with Beef Stroganoff
This satisfying supper is great with so many side dishes. Here are a few of my favorites:
Here’s how I make my Beef Stroganoff. I think you’ll love it. Dinner tonight?
Easy Beef Stroganoff Recipe
Equipment
Ingredients
- 2 pounds beef, roast, sirloin, or beef tenderloin (sliced across the grain into 1/4-inch slices)
- 1 tablespoon olive oil
- 1 teaspoon Stone House Seasoning
- 1 cup sour cream
- 1 package egg noodles, cooked according to package directions
Instructions
- Cook Beef. Add beef slices and olive oil to a medium skillet (or Dutch oven) set over medium-high heat. Sprinkle the beef with Stone House Seasoning. Saute until browned and cooked throughout, about 8 minutes. Don't overcook.
- Make Stroganoff Sauce. Remove the skillet from heat and stir the sour cream into the beef for the cream sauce. Stir until smooth, making sure to coat all of the beef. Optional – If you want more sauce, add a bit of beef broth or beef stock, and Worcestershire sauce or coconut aminos, and cook on low heat until it thickens. Do not allow to boil – sour cream can curdle or break if the heat is too high.If the sauce doesn’t thicken enough after adding the broth and Worcestershire sauce, you can make a slurry by removing about 1/4 cup of the warm sauce into a small bowl. Add 1 teaspoon of cornstarch to the bowl and whisk until smooth. Then, whisk the slurry back into the skillet with the remainder of the sauce.
- Serve. Serve over egg noodles or mashed potatoes. You can also add the egg noodles to the skillet or Dutch oven and mix into the sauce, if you prefer. Top with fresh parsley, if using.
Notes
Storage Instructions
To make ahead: Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving. To store: Place cooled leftovers in an airtight container and store in the refrigerator for 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones. To freeze: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This came up in my email yesterday and a lightbulb went off, I had leftover steak in the fridge. It was so easy, I just sliced the steak thin and warmed it up and went from there. It was soo good and a great way to use leftovers.
I’m glad my email helped you with dinner plans, Michelle. I love meals using leftovers to make something different.
This recipe is out of this world, delicious, easy along with extremely tasty.
The only thing I would & did add about 1/4 c. of Worcestershire.
However, I LOVE SALT. if you are watching your salt intake, don’t listen to me. I found it pops the beef flavor.
Thanks for the recipe 😘
Thanks, Becky. So glad you like this.
Robyn I love all your recipes!! Easy and delicious. Your Stone Hose Seasoning is now my go to seasoning. Thank you so much for sharing.
Can’t or won’t eat beef, simply substitute thin-sliced eggplant. Hard to tell any difference in the taste.
If only my husband hadn’t decided not to eat beef anymore (darn it) I’d be all over this delicious recipe! Beef Stronganoff used to be one of our favorites, and your version makes such an excellent, quick week night approach to this classic dish.
I am the same way with cold weather foods…I always crave homemade comforting meals and this looks like winter perfection!