Simple Beef Stroganoff Recipe: Beef Stroganoff is one of those dishes that feels like a warm hug. Rich, creamy, and deeply savory, it’s a comfort food classic that has stood the test of time. Originating in Russia during the mid-19th century, this dish combines tender strips of beef, a luscious sour cream sauce, and mushrooms to create a flavor-packed experience. Over the years, it’s evolved across cultures, showing up in countless versions—from simple stovetop variations to slow-cooked masterpieces. Its charm lies in its versatility and ease. Whether you’re feeding a hungry family or just craving something cozy, beef stroganoff delivers.
You don’t need to be a chef or even a seasoned home cook to make a perfect stroganoff. All you need is the right ingredients, a little patience, and this guide. Ready to cook up something delicious? Let’s dive in.
Why You’ll Love This Recipe
Let’s be real: some recipes sound great but require half your pantry, three hours, and a prayer. Not this one. This simple beef stroganoff recipe is your best friend on a busy weeknight. It’s fast—think 30 to 40 minutes from start to finish—and deeply satisfying. The sauce is silky, the beef is juicy, and the mushrooms add that earthy depth that just works. You can serve it over pasta, rice, mashed potatoes—heck, even toast if that’s all you’ve got.
Plus, most of the ingredients are pantry or fridge staples. A little sour cream, a pack of mushrooms, beef strips, onion, garlic, and some broth—you probably already have half of what you need. It’s also flexible. Don’t have sour cream? Greek yogurt works. Only have ground beef? That’s fine too. This is the kind of dish that adapts to you, not the other way around.
Ingredients Needed
You don’t need a mile-long list of fancy items. Here’s what you need for this simple beef stroganoff:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 1 tablespoon flour (for thickening)
- 1 cup beef broth
- 1 cup sour cream (or Greek yogurt)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Egg noodles, rice, or mashed potatoes for serving
Substitutions and Alternatives:
- No sour cream? Try plain Greek yogurt or crème fraîche.
- Low on mushrooms? Use canned mushrooms or omit them altogether.
- No Dijon mustard? Add a splash of Worcestershire sauce for that tangy kick.
- Don’t eat beef? Use chicken breast or ground turkey.
Equipment You’ll Need
This recipe is refreshingly simple in terms of kitchen gear. Here’s all you need:
- A large skillet or sauté pan
- A wooden spoon or spatula
- A knife and cutting board
- A bowl for prepping ingredients
- Measuring cups and spoons
- Pot for cooking noodles (if using)
No need for food processors or high-tech gadgets—just your basics and a bit of elbow grease.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Before the heat even touches the pan, make sure everything’s prepped. Slice the beef thinly against the grain (this keeps it tender). Chop the onion, mince the garlic, and clean and slice your mushrooms. Having everything ready to go—what chefs call “mise en place”—makes the cooking process smoother and faster.
Step 2: Sear the Beef
Heat one tablespoon of oil in a large skillet over medium-high heat. Once hot, add the beef strips in a single layer. Don’t overcrowd the pan—do it in batches if needed. Let them brown for about 1-2 minutes per side, then transfer them to a plate. You’re not trying to fully cook the beef at this point, just get a nice sear and seal in those juices.
Step 3: Sauté Onions and Garlic
In the same pan, reduce heat to medium and add two tablespoons of butter. Toss in the chopped onions and let them cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds. This aromatic base lays the foundation for all that flavor you’re building.
Step 4: Add Mushrooms and Cook
Add the sliced mushrooms to the pan. Mushrooms release a lot of moisture at first, but be patient—they’ll shrink and turn golden brown. This takes about 8-10 minutes. Once they’re nicely browned and any moisture has evaporated, sprinkle in the flour. Stir well to coat everything; this will help thicken the sauce.
Step 5: Build the Sauce
Slowly pour in the beef broth while stirring. Scrape up any browned bits from the bottom of the pan (that’s where the flavor lives). Bring the mixture to a gentle simmer. Add the Dijon mustard and stir it through. The sauce will start to thicken after a few minutes.
Step 6: Simmer to Perfection
Return the seared beef (and any juices on the plate) to the skillet. Stir everything together and let it simmer for about 5-7 minutes, or until the beef is just cooked through and the sauce is rich and smooth.
Step 7: Stir in Sour Cream and Finish
Turn the heat down to low and gently fold in the sour cream. Don’t let it boil, or it might curdle. Stir until the sauce is creamy and velvety. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley if you like. Serve immediately over your choice of noodles, rice, or mashed potatoes.
Tips for Perfect Beef Stroganoff
Beef Stroganoff is simple, but a few smart tips can take your dish from good to great. First, always slice your beef against the grain. This breaks up the muscle fibers and makes every bite melt-in-your-mouth tender. Second, don’t overcook the meat. A quick sear on high heat is all it takes. Overcooking will leave it dry and chewy—nobody wants that.
When it comes to mushrooms, patience is key. Let them caramelize properly to bring out their deep, savory flavor. Also, don’t skip the flour. That tiny bit of flour thickens the sauce perfectly, creating a luscious, cling-to-the-noodle texture.
As for the sour cream, always stir it in at the end on low heat. High heat can cause it to split, ruining the texture of your sauce. And if you’re using substitutions like Greek yogurt, treat it the same way—gentle heat is your friend.
Finally, taste as you go. Adjust the salt, pepper, or even add a dash of Worcestershire or paprika for an extra flavor boost. Cooking should feel personal, not robotic—go with what tastes right to you.
Serving Suggestions
Beef Stroganoff is a star, but every star needs a good stage. Traditionally, it’s served over buttered egg noodles, which soak up the creamy sauce beautifully. But you’ve got options. Steamed white rice? Perfectly acceptable. Mashed potatoes? Heavenly. Even crusty bread can do the trick if you’re keeping it simple.
Want to get a little fancy? Try it over cauliflower mash for a low-carb version or pair it with a fresh green salad and roasted vegetables for a balanced plate. Garlic green beans, sautéed spinach, or glazed carrots complement the richness of the dish perfectly.
And don’t forget garnishes. A sprinkle of fresh parsley or chives adds a pop of color and a bit of brightness that balances the deep flavors. Feeling indulgent? A pat of butter on top of your hot noodles before ladling the stroganoff takes it to another level.
Storing and Reheating Leftovers
One of the best things about this dish? Leftovers. Beef Stroganoff stores like a dream and reheats beautifully—if you do it right. First, let everything cool down before transferring it to an airtight container. Stored in the fridge, it’ll keep for about 3 to 4 days.
When reheating, do it gently. The microwave works fine, but use medium power and stir every 30 seconds to keep the sauce from breaking. On the stovetop, use low heat and a splash of beef broth or milk to bring the sauce back to life. Avoid boiling, especially if you’ve used sour cream or yogurt—curdled sauce is a total buzzkill.
Want to freeze it? Sure! But freeze the stroganoff without noodles. Pack it in a freezer-safe container or bag and it’ll stay good for up to 3 months. Thaw overnight in the fridge and reheat gently as above. Easy peasy.
Variations of Beef Stroganoff
Craving something new? There are so many ways to switch up your stroganoff. Here are a few crowd-pleasers:
- Ground Beef Stroganoff: Budget-friendly and quick, just swap in ground beef for steak. It’s still rich, creamy, and full of flavor.
- Chicken Stroganoff: Use boneless chicken breast or thighs for a lighter version. Same method, slightly different taste, equally delicious.
- Mushroom Stroganoff: Go full veggie! Double the mushrooms and add a splash of soy sauce or balsamic vinegar for depth. Use veggie broth and plant-based sour cream.
- Healthy Stroganoff: Use Greek yogurt, lean beef, whole wheat noodles, and extra veggies like spinach or zucchini.
- Spicy Stroganoff: Add a pinch of chili flakes or a splash of hot sauce to give your dish a little heat.
You can play with herbs, swap the mustard for horseradish, or try a splash of white wine in the sauce. Stroganoff is flexible, and that’s what makes it such a reliable go-to.
FAQs about Simple Beef Stroganoff Recipe
1. Can I use chicken instead of beef in stroganoff?
Absolutely! Chicken is a fantastic substitute and offers a lighter flavor. Just make sure not to overcook it—chicken should be cooked until just done for the juiciest results.
2. What’s the best cut of beef for stroganoff?
Sirloin, flank steak, or tenderloin are top choices. These cuts are flavorful yet tender and work well with the quick cooking method this recipe uses.
3. Can I make beef stroganoff ahead of time?
Yes! It actually tastes even better the next day. Just store it properly and reheat gently on low heat, adding a splash of broth or milk if the sauce gets too thick.
4. Is beef stroganoff freezer-friendly?
Yes, but freeze it without the noodles for best results. Store in an airtight container and it will last up to 3 months. Thaw overnight and reheat gently.
5. What wine pairs well with beef stroganoff?
A medium-bodied red wine like Pinot Noir or Merlot pairs beautifully. If you prefer white, go for a dry Chardonnay with enough body to stand up to the richness of the dish.
Conclusion
Beef Stroganoff is more than just a recipe—it’s a cozy, hearty classic that belongs in every cook’s rotation. With its rich, creamy sauce and tender meat, it delivers comfort and flavor in every bite. Plus, it’s easy enough for weeknights and tasty enough for company.
You now have everything you need to make the perfect stroganoff, whether you’re sticking with the traditional or adding your own twist. It’s fast, it’s forgiving, and most importantly—it’s downright delicious.
So go on, fire up the stove and treat yourself. Your future self (and your taste buds) will thank you.
