Easy Beef Stroganoff Recipe – Beef Stroganoff makes a comforting, classic dinner. Tender strips of beef, a creamy sauce, and egg noodles! A favorite 30-minute meal!
How to Make Classic Beef Stroganoff
Making beef stroganoff really is very easy. You’ll only use a handful of ingredients for this tender, delicious meal! This recipe comes together in less than 30 minutes cooked in a large skillet on the stovetop. No need to pull out the slow cooker or the instant pot for this favorite comfort food recipe!
Beef – I like to use a chuck roast sliced into 1/4-inch slices. You can also use ribeye, sirloin steak, beef tenderloin, or your favorite cut of beef if you prefer.
Stone House Seasoning – I use my homemade Stone House Seasoning that I have shared with you previously. If you already have it made and on hand, great! If not, you’ll want to use 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic or 1/8 teaspoon garlic powder.
Sour Cream– the sour cream makes the sauce for the beef stroganoff. You’ll want to use a full-fat version so that the sour cream does not break in the sauce as it is heated.
Noodles – Traditionally, beef stroganoff is served with wide egg noodles. However, since my Mom is sensitive to eggs, I have also served it over mashed potatoes. If you have an egg sensitivity, that might be an option for you as well. You can also substitute with your favorite flat noodles or what you have on hand.
Fresh Parsley – I love to top my final beef stroganoff with fresh parsley for a touch of color to the dish. This is totally optional.
Step by Step Instructions
Cook the beef. To make, slice your beef into 1/4″ slices. Add the beef slices to a large skillet (or a Dutch oven based on your preference) with a tablespoon of olive oil set over medium-high heat. Sprinkle the beef with the Stone House Seasoning and saute until the beef is browned and cooked throughout, about 8 minutes.
Make the Stroganoff sauce. Stir the sour cream into the skillet with the beef for the cream sauce. Stir until well combined, making sure to coat all of the beef. If you feel like you need more sauce, add a bit of beef broth or beef stock and Worcestershire sauce or coconut aminos and cook until it thickens. 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. If serving with egg noodles, you can 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.
Variations You May Enjoy!
I also love that I can make this as a classic beef stroganoff or use other ideas for variations of this delicious recipe!
Ground Beef Stroganoff – You can also use ground beef in your stroganoff! Simply 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 using beef, use white button mushrooms, Bella mushrooms, or even cremini mushrooms for a delicious meatless meal that is a family favorite.
What to Serve with It?
I love to serve this green beans, my favorite house salad, or even our favorite seasonal roasted vegetables.
Here’s how I make my Beef Stroganoff. I think you’ll love it. Dinner tonight?
Simple Beef Stroganoff
- 1 tablespoon olive oil
- 2 pounds beef (roast, sirloin, or beef tenderloin) sliced into 1/4-inch slices
- 1 teaspoon Stone House Seasoning
- 1 cup sour cream
- 1 package egg noodles cooked according to package directions
- Cook Beef. Add olive oil to a medium skillet (or Dutch oven) set over medium-high heat. Add beef and sprinkle with Stone House Seasoning. Cook the beef until browned and cooked throughout, about 8 minutes.
- Make Stroganoff Sauce. Stir in the sour cream until smooth to make 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I am the same way with cold weather foods…I always crave homemade comforting meals and this looks like winter perfection!
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.
Can’t or won’t eat beef, simply substitute thin-sliced eggplant. Hard to tell any difference in the taste.
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.
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.