If you’re looking for a comforting, creamy dinner that feels like a warm hug on a plate, you’ve got to try this Easy Beef Stroganoff Recipe. It’s one of those dishes I turn to when I want something that comes together quickly but tastes like I spent hours cooking. This recipe uses simple ingredients and straightforward steps, yet delivers that rich, hearty flavor that everyone loves. Stick with me—I’ll share everything I’ve learned to make it easy and absolutely delicious every time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes—perfect for busy weeknights when you want comfort food fast.
- Tender Beef Every Time: Using beef round strips and quick cooking keeps the meat juicy and prevents toughness.
- Flavorful Creamy Sauce: The combination of beef broth and sour cream creates a luscious sauce that’s full of depth.
- Family Favorite: My family goes crazy for this, and I bet yours will too once you try this easy beef stroganoff recipe!
Ingredients You’ll Need
The beauty of this Easy Beef Stroganoff Recipe is in the simplicity of its ingredients. Each one plays a role in balancing flavor and texture, and I always try to pick the freshest beef and mushrooms I can find for that rich taste.
- Beef round: I recommend thinly sliced beef round because it cooks quickly and stays tender, avoiding the toughness you sometimes get with other cuts.
- Flour: This helps create the perfect coating for your beef and thickens the sauce naturally.
- Butter: Adds richness and helps brown the beef and veggies beautifully.
- Onion: Finely diced onions bring sweetness and depth to the sauce.
- Mushrooms: Thin slices soak up all the flavors; if you’re not a mushroom fan, you can just leave them out.
- Beef broth: Perfect for deglazing and building that meaty gravy base.
- Water: Helps adjust the sauce’s consistency to just how you like it.
- Salt: Essential for bringing all the flavors together.
- Sour cream: Full-fat works best to keep the sauce creamy without curdling when added to the hot pan.
Variations
One of the reasons I love this Easy Beef Stroganoff Recipe is how easy it is to make your own. I’ve definitely played around with ingredients based on what I have—or to suit what my family’s craving that night.
- Chicken Stroganoff: When I don’t have beef on hand, I switch to chicken breast strips—this changes the flavor but keeps that creamy, comforting vibe I love.
- Mushroom-Free Version: Not a fan of mushrooms? No problem. I sometimes just leave them out and add a bit more onion and broth for fullness.
- Thicker Sauce: For those who want a richer sauce, I’ve found adding a tablespoon or two of extra flour or a cornstarch slurry perfects the texture.
- Diet-Friendly: Using Greek yogurt instead of sour cream is a swap I tried for a lighter option—but be sure to add it off the heat to avoid curdling.
How to Make Easy Beef Stroganoff Recipe
Step 1: Prep Your Beef Perfectly
Start by tossing 1½ pounds of thinly sliced beef round with 4 tablespoons of flour. This step is crucial—it creates a light coating that helps your beef brown nicely and thickens the sauce later. If you like a thicker gravy, I sometimes add an extra tablespoon or two of flour. Make sure your beef strips are dry before flouring to get the best sear.
Step 2: Brown the Beef in Batches
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Here’s a tip I discovered: don’t overcrowd the pan! It’s tempting to toss all the beef in at once, but working in batches lets each piece brown beautifully and develop flavor, rather than steam and get soggy. Cook your strips for 30 to 60 seconds per side—remember, this cut gets tough if overcooked, so keep it fast and hot. Once browned, remove the beef to a plate and tent with foil to keep warm.
Step 3: Sauté Onions and Mushrooms
In the same skillet, toss in 1 finely diced medium onion and ½ pound of thinly sliced mushrooms. Sauté until they soften and get a little color—adding a touch more butter if the pan looks dry helps. This is where the base flavors for your sauce develop, so don’t rush it.
Step 4: Deglaze and Simmer Your Sauce
Pour in 1 (10 oz) can of beef broth and scrape any browned bits off the skillet bottom. These bits are pure flavor gold. Let the broth simmer and reduce until it thickens into a gravy-like consistency. If it gets too thick, add up to ½ cup water or extra broth to get your perfect sauce thickness. Season with ½ teaspoon salt, tasting as you go to make sure it’s just right.
Step 5: Finish With Sour Cream and Warm Through
Return the browned beef strips to the skillet and warm them through gently. Now, the secret to a creamy sauce without curdling: stir a spoonful of the hot sauce into the full 8 oz container of sour cream first to temper it. Then quickly stir the sour cream mixture into your skillet. Important—don’t let the sauce boil after adding the sour cream! Serve your Easy Beef Stroganoff Recipe right away for the best taste and texture.
Pro Tips for Making Easy Beef Stroganoff Recipe
- Use High Heat for Browning: Getting a good sear on the beef quickly locks in juices and creates flavor-packed browned bits for your sauce.
- Don’t Overcrowd the Pan: I learned this the hard way—crowding creates steam instead of sear, making your beef tough and watery instead of tender and brown.
- Sour Cream Tempering: Mixing sour cream with warm sauce before adding prevents curdling and keeps your stroganoff silky smooth.
- Skip the Long Cooking Times: This recipe is quick on purpose—overcooking beef round strips will turn them tough and chewy. Trust me, fast cooking wins!
How to Serve Easy Beef Stroganoff Recipe
Garnishes
I love topping my stroganoff with fresh chopped parsley for a pop of color and brightness—it cuts through the richness perfectly. Sometimes a sprinkle of paprika adds a nice smoky touch too. If you want a little extra tang, a dollop of extra sour cream at the table never hurts.
Side Dishes
This beef stroganoff pairs wonderfully with buttery egg noodles—the classic choice. But I also enjoy serving it over creamy mashed potatoes or steamed rice when I want variety. Roasted green beans or a crisp side salad add a fresh balance to the richness of the dish.
Creative Ways to Present
For special occasions, I’ve plated this stroganoff in deep bowls with a swirl of sauce on top, garnished with chives and a few sautéed mushroom caps arranged artfully. It’s simple but feels luxe! You can also serve it in individual ramekins topped with fresh herbs for a cozy family-style meal.
Make Ahead and Storage
Storing Leftovers
I usually store leftover stroganoff in airtight containers in the fridge for up to 2 days. The flavors deepen overnight, but be aware the sauce thickens as it cools—you might want to thin it with a splash of water or broth when reheating.
Freezing
One thing I’ve learned is that this recipe isn’t great for freezing. The sour cream and mushrooms don’t reheat well—the sauce can separate and turn grainy, and the beef texture changes after freezing. I recommend making just enough fresh or freezing cooked beef and making the sauce fresh when you want to serve it.
Reheating
To reheat, I gently warm leftovers on the stovetop over low heat, stirring occasionally and adding a bit of broth or water to loosen the sauce. Avoid microwaving at high heat to keep the beef tender and the sauce creamy without splitting.
FAQs
-
Can I use a different cut of beef for this stroganoff?
Absolutely! While beef round is ideal because it cooks quickly and stays tender, you can also try sirloin or tenderloin strips if you prefer something more tender. Just be sure to slice thinly and cook quickly to avoid toughness.
-
Is it okay to substitute sour cream with Greek yogurt?
You can substitute Greek yogurt for sour cream to make it a bit lighter. Just be careful to temper it with warm sauce before stirring in, and avoid boiling after adding it to prevent curdling.
-
How do I prevent the beef from getting tough in this recipe?
The key is to cook the beef strips quickly over high heat and avoid overcooking. Browning the meat in batches also helps prevent steaming, which can make the beef chewy.
-
Can I make this recipe vegetarian?
This recipe is traditionally made with beef, but you could try using hearty mushrooms or plant-based meat substitutes instead. Using vegetable broth in place of beef broth will keep the flavors balanced.
Final Thoughts
This Easy Beef Stroganoff Recipe has honestly become one of my go-to comfort meals—it’s quick, satisfying, and the kind of dish that gets everyone asking for seconds. I love that it’s simple enough for a weeknight but comforting enough to make feel a little special. Give it a try—you might just find your new favorite way to enjoy stroganoff!
Print
Easy Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
This Easy Beef Stroganoff recipe delivers a classic, creamy dish featuring tender beef round strips sautéed with onions and mushrooms, finished with a luscious sour cream sauce. Quick to prepare and cook, it’s perfect for a comforting weeknight meal served over noodles or rice.
Ingredients
Beef and Coating
- 1 ½ pounds beef round, cut into thin strips
- 4 tablespoons flour (plus 1–2 tablespoons more if thicker sauce is desired)
Vegetables and Sauce
- 2 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- ½ pound mushrooms, thinly sliced
- 1 (10 oz) can beef broth
- ½ cup water (or more as needed)
- ½ teaspoon salt
- 1 (8 oz) container sour cream (full fat recommended)
Instructions
- Prep beef: Toss the 1 ½ pounds of beef round strips in 4 tablespoons of flour, adding 1-2 extra tablespoons if you want a thicker sauce. This coating helps create a nice crust when browning and thickens the sauce.
- Brown beef: Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown the beef strips for 30-60 seconds on each side, working in batches to avoid overcrowding, which can cause soggy meat. Once browned, remove the beef to a plate and tent with foil to keep warm.
- Sauté vegetables: Add the finely diced onion and sliced mushrooms to the skillet. Sauté until softened and fragrant, adding a bit more butter if necessary but avoid using too much to keep the flavors balanced.
- Deglaze pan: Pour in the beef broth, scraping up any browned bits stuck to the skillet bottom to build flavor. Let this simmer until it thickens into a gravy-like consistency. Add up to ½ cup of water (or more broth) to achieve your preferred sauce thickness. Season with ½ teaspoon salt or to taste.
- Finish sauce: Return the browned beef to the skillet and warm through gently. To integrate the sour cream without curdling, stir a small amount of the hot sauce into the sour cream to temper it, then quickly blend it back into the skillet sauce. Avoid boiling the sauce after adding sour cream to maintain its smooth texture. Serve immediately with your choice of sides, such as egg noodles or rice.
Notes
- Beef choice: Use beef round for tender, quick-cooking strips. Ground beef or slow-cooked versions differ significantly in texture and taste. Chicken breast strips can be a good substitute.
- Mushrooms: Can be omitted if disliked.
- Broth alternatives: Chicken broth is acceptable; add Worcestershire or soy sauce for depth and color.
- Sour cream: Full fat sour cream mixes best without curdling.
- Cooking tips: Brown beef in batches to avoid sogginess. Avoid overcooking the beef to prevent toughness.
- Thickening sauce: For a thicker sauce, prepare a cornstarch slurry (1-2 tsp cornstarch mixed with 1-2 tbsp cold water), stir it in quickly and simmer gently until thickened.
- Freezing: Not recommended due to texture and flavor changes when reheated.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Your email address will not be published. Required fields are marked *