What Sets This Recipe Apart: I’ve refined the recipe to be simple yet indulgent, with tips to ensure tender beef, a velvety sauce, and a foolproof dinner your whole family will crave!
Love stroganoff? Try our chicken stroganoff, ground turkey stroganoff, and mushroom stroganoff, too!
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This Easy Beef Stroganoff Recipe is TOO GOOD!
Every time I make this beef stroganoff recipe, the pot is practically licked clean—no leftovers in sight! Served over egg noodles or creamy garlic mashed potatoes, it’s one of those classic, feel-good meals I turn to when I need something quick and guaranteed to please. Even my kids, who can be a little picky, ask for it by name—it’s that good!
They love the savory flavor and creamy sauce and I love how quickly it all comes together. Everything cooks in one pot, which not only builds incredible depth of flavor but also means fewer dishes to wash (a win-win in my book!). It’s the kind of recipe that makes busy weeknights feel a little easier and a lot more delicious.
After testing and tweaking this recipe, I’ve simplified the process and cut out any extra steps to make it as easy (and foolproof) as possible. By the end, you’ll have a comforting, homemade beef stroganoff that tastes just like the one Mom used to make or maybe even better!
Easy Beef Stroganoff Ingredients
See the recipe card for full information on ingredients and quantities.
- Ground beef: I recommend using 85/15 or 90/10 ground beef.
- Aromatics: Onion and fresh garlic. I recommend using a yellow onion for a slightly sweet taste, but a white onion will also work.
- Olive oil and unsalted butter: The base of the stroganoff, sautéing the veggies and adding rich flavor.
- Mushrooms: I like baby bella, but white mushrooms also work.
- All-purpose flour: This helps thicken the sauce.
- Beef broth: Forms the base of the broth. Use homemade broth or low-sodium store-bought varieties.
- Paprika & Worcestershire Sauce: Adds depth and a slightly smokey flavor.
- Sour cream: Contributes to the signature tangy flavor and enhances the creaminess of the stroganoff sauce.
- Egg noodles: Classic for serving beef stroganoff but mashed potatoes or even rice would work too!
- Parsley: Fresh and chopped for garnish.
What is the best cut of meat to use for beef stroganoff?
I prefer to use ground beef for this recipe because it cooks quickly. However, tenderloin is the most common cut of meat used for beef stroganoff. Strip steak, ribeye steak, flank steak, and skirt steak work well, too.
Or, I often like to make stroganoff with other types of meat like in my chicken stroganoff, ground turkey stroganoff, or chicken meatball stroganoff.
Can I make this recipe ahead of time?
Yes, you can prepare the stroganoff sauce up to 2 days in advance. Once cool, transfer it to an airtight container, and store it in the refrigerator.
When you’re ready to serve, cook the noodles, and reheat the sauce over low heat. Drain the noodles, serve with the sauce, and enjoy!
Tips for Making this Simple Beef Stroganoff
- Choose the right ground beef: Use 85/15 or 90/10 ground beef for the best balance of flavor and richness. Too much fat can make the sauce greasy, while leaner beef may be dry. If your beef releases a lot of grease, drain excess fat after browning but leave a little behind for added flavor.
- Avoid curdling: Use high-quality full-fat sour cream and stir in at low heat or off heat to prevent curdling. Make sure the mixture doesn’t come to a boil! If your sauce is too thick, loosen it with a splash of beef broth.
- Serving over noodles: Cook the egg noodles until al dente to keep them firm and prevent them from turning mushy in the creamy sauce. Instead of mixing the noodles directly into the pan, spoon the stroganoff sauce over them when serving—this keeps the noodles from soaking up too much liquid and getting soggy. For an extra touch, I like to toss the cooked noodles with a bit of butter to keep them from sticking together and for added flavor!
How to Thicken Beef Stroganoff
You want a fairly saucy consistency to ensure you have enough sauce to serve with the pasta! However, the sauce will thicken naturally. So, if it’s too thin for your liking, simply let it simmer a bit longer.
Easy Stroganoff Recipe Variations
- Ground Beef: Use tenderloin or steak. Or, swap the ground beef with ground turkey or ground chicken instead.
- Sour Cream: Use a brick of cream cheese or heavy cream instead of sour cream. Avoid using anything reduced fat.
- Gluten-Free: Make the dish gluten-free by using cornstarch instead of all-purpose flour to thicken the sauce. Also, make sure Worcestershire sauce is gluten-free, as well as the noodles.
- Wine: Pour in a splash of dry white wine such as Pinot Grigio or Sauvignon Blanc to balance the flavors of this rich sour cream sauce.
How to Serve
I typically serve a stroganoff recipe with egg noodles, however, it’s equally as tasty served over cauliflower ricotta mash, red skin mashed potatoes, rice, or quinoa.
What to Serve with Beef Stroganoff
I like to serve beef stroganoff with veggie-based sides like simple roasted veggies or a crisp salad. Some of my favorite options include:
Beef Stroganoff Easy Recipe Storage
Once combined, leftover stroganoff and noodles will keep fresh in an airtight container in the fridge for up to one day. For longer storage, I recommend storing the cooked noodles and stroganoff separately. They will stay fresh in the refrigerator for up to 3-4 days.
To serve, reheat gently on the stove over medium-low heat with a splash of broth to keep the sauce creamy.
Can you freeze beef stroganoff?
Avoid freezing if you’ve added sour cream, as it can separate but you can freeze the beef and mushroom base without dairy for up to 2 months.
If you try our easy beef stroganoff, please leave a star rating and a comment letting us know how you liked the recipe.
Description
This easy beef stroganoff is the kind of cozy, satisfying meal you’ll want to make on repeat! Tender ground beef is simmered in a rich, creamy mushroom sauce and tossed with egg noodles—it’s a simple, no-fuss dinner that delivers big comfort in every bite.
- Heat a large skillet or sauté pan (12 inches or larger) over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon. Once the meat is crumbled, stir in garlic and paprika, and season with salt and pepper to taste. Continue cooking until the beef is browned and fully cooked. Transfer to a plate and set aside.
- In the same skillet, add olive oil and butter. Once melted, add the onions and mushrooms with a pinch of salt. Sauté until softened and golden, about 6-10 minutes, stirring occasionally.
- Stir in the flour and cook for about 1 minute, until fully absorbed.
- Pour in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
- Return the cooked beef to the skillet and stir to combine. Cook until the meat is just warmed through. Taste and adjust the seasoning with salt and pepper as needed.
- Turn off the heat and immediately stir in the sour cream. Stir gently until the sauce is smooth and creamy. Taste once more and adjust the salt and pepper, if needed. Spoon the stroganoff over cooked egg noodles and serve immediately garnished with chopped parsley. I also like to add fresh cracked black pepper right before serving.
Notes
- Make it gluten-free: Use cornstarch instead of all-purpose flour to thicken the sauce. Use GF egg noodles and also, make sure Worcestershire sauce is gluten-free.
- Leftovers: Once combined, leftover stroganoff and noodles will keep fresh in an airtight container in the fridge for up to 1 day. For longer storage, I recommend storing the cooked noodles and stroganoff separately. They will stay fresh in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat with a splash of broth to keep the sauce creamy. This recipe does not freeze well.
- Suggested Portion: For a hearty meal, plan for 4 servings (2 ½ cups each). If serving as part of a multi-course meal or for lighter appetites, it comfortably serves 6 people at 1 ⅔ cups per portion.
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 527
- Sugar: 3.2 g
- Sodium: 669 mg
- Fat: 26.5 g
- Carbohydrates: 36.1 g
- Protein: 36.9 g
- Cholesterol: 127.9 mg
