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This easy 30-minute Beef Stroganoff recipe is a hearty, comforting meal with tender steak, sautéed mushrooms, and onions all tossed in a rich sour cream sauce. We serve this over egg noodles or mashed potatoes for the perfect dinner any night of the week.
If this recipe sounds good to you, you will love my One Pot Beef Stroganoff or this incredible Creamy Chicken Stroganoff for more easy comfort food ideas!
Why We Love This Recipe
- Fast and Easy – Ready in just 30 minutes, perfect for busy nights.
- Rich and Creamy – The sour cream sauce is smooth, tangy, and packed with flavor.
- Customizable – Use your favorite cut of beef and mushrooms for a personalized touch.
- Family-Friendly – Serve with noodles or mashed potatoes for a satisfying meal everyone will love.
Recipe walk-through
Ingredient Notes
- Beef – NY strip steak works beautifully, but flank steak, sirloin, flat iron, or tenderloin are also great options. Be sure not to overcook it in step 2.
- Mushrooms – Baby bellas or crimini mushrooms are recommended, but shiitakes, morels, or a mix will add more varied flavors.
- Beef Base – Better than Bouillon is a top choice for a rich, savory taste. If unavailable, you can sub in your favorite brand.
- White Wine – Adds acidity and depth. Replace with additional beef broth or red wine if you prefer.
How to Make Beef Stroganoff
See the recipe card below for full, detailed instructions
This Homemade Beef Stroganoff Recipe is the perfect quick, easy comfort food to get dinner on the table fast, even on a busy weeknight.
Prep Your Ingredients – Whisk sour cream with ¼ cup beef broth and set aside. Have everything ready since the recipe moves quickly.
Cook the Beef – Sear steak in a hot skillet in batches, 30 seconds per side. Set aside; it won’t be fully cooked yet.
Sauté Veggies – In the same pan, melt butter, sauté mushrooms, and onions until golden, about 5–8 minutes. Add garlic for 30 seconds.
Make the Sauce – Reduce heat and whisk in flour, cooking 1–2 minutes. Deglaze with wine, then stir in beef base and remaining broth. Simmer, then whisk in sour cream.
Finish the Dish – Return the beef to the skillet to cook through. Season with salt and pepper. Garnish with parsley and serve over noodles or mashed potatoes.
Storage Tips
Storage and Reheating
Do you need a good recipe to meal prep for take-along lunches this week? This one is perfect, and reheats well, even in a microwave!
- Refrigerator – Store leftovers in an airtight container for up to 5 days.
- Reheating – Warm on the stove or in the microwave with a splash of beef broth to loosen the sauce.
Recipe Tips and Variations
- Avoid Curdling – Don’t boil the sauce after adding sour cream. Loosening the sour cream with broth helps keep it smooth.
- Slow Cooker Option – Use stew meat and cook on low for 6 hours. Add cornstarch slurry at the end to thicken, then whisk in sour cream before serving.
- Add a Kick – A pinch of paprika or cayenne can spice things up.
- Kid-Friendly – Serve with noodles and add a sprinkle of grated cheese on top.
More Easy Pasta Recipes
- Instant Pot Chicken and Pasta
- Pasta Primavera
- Chicken Pesto Pasta
- Lemon Chicken Pasta
- Pasta Carbonara
Beef Stroganoff
Ingredients
- 1 tablespoon neutral cooking oil
- 1 ½ pounds sliced steak *see notes
- 2 tablespoons salted butter
- 8 ounces baby bella mushrooms sliced
- 1 small yellow onion sliced thin
- 3 cloves garlic pressed or minced
- 2 tablespoons all purpose flour
- ¼ cup dry white wine or additional ¼ cup beef broth
- 1 tablespoon beef base
- 2 cups plus ¼ cup low sodium beef broth divided
- ½ cup sour cream
- Salt and pepper to taste
- Cooked egg noodles or mashed potatoes for serving.
- Fresh minced parsley for serving optional.
Instructions
- Have all ingredients prepped and ready to go, this dish comes together quickly. Whisk the sour cream in a measuring cup with ¼ cup beef broth to loosen it up and make it easier to incorporate. Set aside.
- Heat a large cast iron or stainless steel skillet over medium high heat until hot, add oil. Add beef in batches, being careful to not crowd the pan. Leave undisturbed for about 30 seconds to develop some color, flip each piece and leave for another 30 seconds, remove to a plate. The beef will not be cooked through, this is what you want. Repeat with remaining beef.
- Add the butter, mushrooms and onions, saute until deep golden brown, about 5-8 minutes. Add garlic and cook for an additional 30 seconds.
- Reduce the heat to medium low, add the flour and whisk, cooking for 1-2 minutes. Add the wine and deglaze the pan, scraping up any bits on the bottom of the pan and reducing the wine slightly. Quickly add in beef base and remaining 2 cups broth, whisking to combine.
- Bring to a boil, then reduce to a simmer. Whisk in the sour cream. Add the beef back in and cook 1 minute to warm it and cook it through.
- Taste and adjust seasoning as desired with salt and pepper.
- Serve immediately, garnished with fresh parsley, if desired.
Notes
- Leftovers can be stored in an airtight container for up to 5 days.
- Reheat on the stove or in the microwave.
- You may want to add a splash of beef broth when reheating to thin down the sauce.
- We used a NY strip steak for this recipe. You could also use thinly sliced flank steak, flat iron, tenderloin, or sirloin. Please don’t overcook the steak in step 2.
- This is a quick-cooking stroganoff; you do not want to stew the meat.
- You can use any fresh mushrooms, like shiitakes, buttons, or morels. A mushroom mix would be nice here as well.
- We used Better than Bouillon beef base for this recipe. It is a high-quality beef base that has a smooth texture. Because it is so salty, we recommend adding salt to taste after the dish has been cooked. If you do not have the beef base, you can skip it, but it does offer a nice, rich beef flavor.
- You can skip the white wine and use a red wine if desired, or replace the wine with an equal amount of beef broth.
- To avoid curdling, avoid bringing the dish to a rolling boil after adding the sour cream. Thinning out the sour cream before adding it also helps prevent this.
- To make this in a slow cooker: Use chunks of stew meat instead of sliced steak. Sear beef, sauté mushrooms, onion, and garlic as directed, omitting the flour, deglaze the pan, and add pan liquid to slow cooker. Add 2 cups beef broth, beef base, beef, and veggies to the slow cooker and cook on low for about 6 hours. Mix two tablespoons of cornstarch with just enough cold water to dissolve it, whisk into the slow cooker, and cook an additional 30 minutes, stirring once halfway through. Whisk in the sour cream and serve.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
