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

Scale

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)

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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