This homemade Beef Stroganoff recipe is a quick and delicious dish that you can make on a weeknight in only 30 minutes! Tender strips of steak and juicy mushrooms in a creamy, savory sauce made with beef broth and sour cream. Need I say more? This classic comfort dish is sure to satiate anyone's appetite.
Looking for more easy weeknight dinners? Try my Garlic Butter Pasta or Stuffed Shells next!
About This Recipe
If you're looking for a restaurant-quality weeknight dinner, then you have to try my beef stroganoff recipe! It's so easy to make with simple pantry ingredients, and it's full of cozy flavors. Savory, creamy, and of course, easy to make, it's exactly what I want when I need a satisfying meal on short notice.
When my wife and I first moved into our condo, I made this beef stroganoff for her three times in one week. We were strapped for time, and I needed something quick but satisfying after all the moving- and this was the perfect answer. It's so delicious and comes together so quickly. In terms of effort-to-reward ratio, this recipe is one of the best.
The sour cream gives this dish a luscious creamy texture while also contributing a bit of tang to bring all the flavors to life. Typically, I make this with ground beef, but I decided to try it with steak, as it was on sale for Memorial Day weekend, and it did not disappoint!
Key Ingredients
Steak: These three steaks are my top choices: ribeye, top sirloin, and striploin. They are tender and have plenty of marbling, which keeps them juicy even over high heat.
Olive oil: I use plain olive oil in my beef stroganoff to keep things a bit healthier. Most people use butter, but I have not noticed a difference in flavor when using oil because there is already a lot of fat from the sour cream.
Onions and garlic. These provide the aromatic base for the dish, adding savory and pungent depth.
Mushrooms: Button or cremini mushrooms work great here. If you're on a budget, you can also use a can of creamed mushrooms.
All-purpose flour: This helps thicken the sauce to the perfect consistency.
Beef broth: A good quality broth makes all the difference here. My favorite brands to use are either Campbell's or Better Than Bouillon roasted beef base.
Worcestershire sauce: Adds a hit of savory and tangy depth that would be missing if you didn't add it.
Dijon mustard: Adds tanginess. Use smooth Dijon mustard so that it blends evenly into the sauce.
Sour cream: Full-fat sour cream will give you the creamiest texture and is the least likely to curdle when you add it to the sauce.
Salt and pepper: Season to your own taste. I personally love lots of black pepper.
Instructions
STEP 1: Heat 2 tablespoons of oil in a large deep pan over medium-high heat. Brown the beef in batches for 1 minute on each side until lightly browned. Remove to a plate.
STEP 2: Add the remaining 2 tablespoons of oil to the pan. Cook the onions, garlic, and mushrooms for 8-10 minutes until softened, and most of the moisture is evaporated. The pan should look fairly dry before you go to the next step.
If the mushrooms are cooking too slowly, increase the heat to high.
STEP 3: Stir in the flour until evenly distributed. Add the beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly thickened, then remove from the heat.
STEP 4: Pour the sour cream into a separate bowl. Slowly whisk a few tablespoons of the hot beef broth into the sour cream, then stir it back into the pan. This step is important because adding cold sour cream directly to a broth can cause it to curdle, so we "temper" the sour cream first by gradually mixing it with the broth.
STEP 5: Return the beef and any juices to the pan. Taste and season with salt and black pepper. Serve immediately over egg noodles!
Classic Beef Stroganoff (with steak!)
Ingredients
- 1 pound ribeye steak (cut into ¼-inch strips; see notes)
- 4 tablespoons olive oil (divided)
- 1 medium onion (finely diced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 cup sour cream
- salt and pepper (to taste)
Instructions
- Heat 2 tablespoons of oil in a large deep pan over medium-high heat. Brown the beef in batches for 1 minute on each side until lightly browned. Remove to a plate.
- Add the remaining 2 tablespoons of oil to the pan. Cook the onions, garlic, and mushrooms for 8-10 minutes until softened, and most of the moisture is evaporated.
- Stir in the flour until evenly distributed in the mushroom mixture.
- Add the beef broth, Worcestershire sauce, and Dijon mustard. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly thickened. Remove from the heat.
- Pour the sour cream into a separate bowl. Slowly whisk a few tablespoons of the hot beef broth into the sour cream, then stir it back into the pan (this prevents the sour cream from curdling).
- Return the beef and any juices to the pan. Taste and season with salt and black pepper. Serve immediately over egg noodles!
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