This easy Beef Stroganoff recipe is made with a rich, delicious sauce and tender beef and is ready in under 30 minutes! Serve over noodles, rice, or mashed potatoes for a favorite meal!
I love simple yet scrumptious and satisfying dinners. And when I’m preparing supper for a busy weeknight, easy recipes that I can have on the table in 30 minutes or less, such as this Beef Stroganoff, are always favorites!
Making beef stroganoff is very easy. With just a few ingredients and a large skillet, you can make this incredibly tasty meal on your stovetop anytime. No need to pull out the slow cooker or the instant pot for this favorite comfort food recipe!
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How to Make Beef Stroganoff
This recipe is perfect for family dinners any night of the week and impressive for serving guests as well. It doesn’t require a lot of prep and can be modified in several ways too. Here’s how you’ll make it.
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 so 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 who are sensitive to eggs, mashed potatoes, rice, or another favorite flat noodle are delicious too!
- 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.
Thinly slice the beef across the grain for the most tender bites of steak in your beef stroganoff.
- 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.
To make ahead: Make the 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 when ready to prepare the meal, and prepare the egg noodles fresh just prior to 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 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, and boil fresh 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! 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 Beef Stroganoff
This satisfying supper is great with so many side dishes. Here are a few of my favorites:
Frequently Asked Questions
Mashed potatoes or rice are delicious substitutes for egg noodles in stroganoff. You can also use another favorite flat noodle.
Add a bit of beef broth or beef stock, Worcestershire sauce, or coconut aminos, and cook until thickened.
Make a slurry by removing a bit of the warm sauce and adding a tablespoon of cornstarch. Additionally, make sure to use full-fat sour cream and not reduced-fat for the creamiest, thickest sauce that doesn’t break when heated.
Here’s how I make my Beef Stroganoff. I think you’ll love it. Dinner tonight?
Easy Beef Stroganoff Recipe
- 2 pounds beef, roast, sirloin, or beef tenderloin (sliced 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
- 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. Cook until browned and cooked throughout.
- 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.
Storage InstructionsTo make ahead: Make the 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 when ready to prepare the meal, and prepare the egg noodles fresh just prior to 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 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, and boil fresh noodles.
Nutrition information is automatically calculated, so should only be used as an approximation.