Easy Beef Stroganoff

The aroma of sizzling steak and earthy mushrooms fills the kitchen on a hectic weeknight, turning a simple dinner into something special. This easy beef stroganoff comes together quickly with tender sirloin strips in a rich, creamy sauce that’s both comforting and satisfying. It’s the kind of meal that feels indulgent without demanding hours at the stove.

I appreciate how versatile it is for busy evenings, pairing beautifully with egg noodles or even mashed potatoes if that’s what you have on hand. Leftovers reheat smoothly, keeping that creamy texture intact for lunch the next day. Family members always go back for seconds, praising the balance of savory flavors.

Why We Love This Recipe

• Quick Comfort Food: This easy beef stroganoff delivers classic flavors in under 45 minutes, ideal for weeknight dinners.
• Tender and Creamy: Sirloin steak stays juicy while the sour cream sauce adds a silky richness that coats every bite.
• Family Favorite: Mushrooms and herbs bring depth, making it appealing to picky eaters and versatile for serving over noodles or potatoes.
• Make-Ahead Friendly: Prep components early for even faster assembly on busy days.

Ingredients to make Easy Beef Stroganoff

These ingredients blend seamlessly to create a hearty, flavorful dish where the beef’s savoriness meets the tang of sour cream and mustard. Opting for fresh, quality components like mushrooms and broth elevates the overall taste without extra effort.

• sirloin or ribeye steak – provides tender, flavorful protein as the star of the dish; use thinly sliced for quick cooking.
• all-purpose flour – thickens the sauce for a creamy consistency; divided use prevents lumps.
• seasoned salt – enhances the beef’s natural flavors with a simple seasoning boost.
• black pepper – adds a subtle kick to balance the richness.
• olive oil – used for browning the steak to develop deep, caramelized notes.
• salted butter – sautéing onions and mushrooms in it builds a flavorful base.
• onion – diced for sweetness and aroma when softened in the pan.
• white or cremini mushrooms – sliced for earthy texture and umami that complements the beef.
• garlic – minced to infuse the sauce with aromatic depth.
• beef broth – forms the liquid base, simmering into a savory gravy.
• Worcestershire sauce – brings tangy, umami notes to deepen the sauce.
• Dijon mustard – adds a sharp, tangy edge for complexity.
• dried thyme leaves – provides herbal warmth without overpowering the dish.
• sour cream – stirred in at the end for creamy tanginess; full-fat works best.
• egg noodles, pasta, or mashed potatoes – ideal bases to soak up the rich sauce.

Continue scrolling for step-by-step guidance and essential tips, plus the full recipe with precise amounts in the card at the bottom.

How to Make Easy Beef Stroganoff

Step 1: Prepare the Steak
Pat the steak dry and slice it into 1/2-inch strips or 1-inch cubes for even cooking. Season generously with seasoned salt and pepper, then toss with 1 tablespoon of flour, shaking off excess to avoid a gritty texture.

Step 2: Brown the Beef
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef for about 1 minute per side until lightly browned, then transfer to a plate to rest while you build the sauce.

Step 3: Sauté Vegetables
Reduce heat to medium and add butter with the diced onion, cooking until softened, about 4-5 minutes. Stir in sliced mushrooms and minced garlic, sautéing until tender, around 4 minutes, to release their natural juices.

Step 4: Thicken the Sauce
Whisk in the remaining 2 tablespoons of flour and stir for one minute to cook out the raw taste. Gradually pour in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme, bringing to a simmer until the mixture thickens into a gravy-like consistency.

Step 5: Combine and Finish
Return the browned beef to the skillet and let it warm through in the sauce for a few minutes. Remove from heat, then gently stir in sour cream until fully incorporated, taking care not to boil to prevent curdling.

Step 6: Serve Immediately
Portion the easy beef stroganoff over hot egg noodles, pasta, or mashed potatoes for a complete meal that’s ready in about 45 minutes total.

Pro Tips for Success

• Use Fresh Mushrooms: Opt for white or cremini varieties to ensure they release moisture and add authentic earthy flavor without sogginess.
• High-Quality Broth: Choose a good beef broth to build a robust base that enhances the overall savoriness of the dish.
• Avoid Boiling Sour Cream: Stir it in off the heat to keep the sauce creamy and prevent curdling for a smooth finish.
• Season in Layers: Add salt and pepper to the beef early, then taste the sauce before serving to adjust if needed.

How to Serve Easy Beef Stroganoff

Garnishes

I like sprinkling fresh chopped parsley over the top for a pop of green color and brightness that cuts through the creaminess. A light dusting of paprika adds subtle smokiness and visual appeal without extra effort. These simple touches make the dish feel more polished.

Side Dishes

Pair it with steamed green beans or a crisp cucumber salad to balance the richness with fresh, crunchy elements. Roasted carrots provide a sweet contrast that complements the savory sauce nicely. Keep sides light so the stroganoff remains the star.

Creative Ways to Present

Spoon the easy beef stroganoff into shallow bowls for an inviting, family-style setup that encourages sharing. Layer it over wide egg noodles in a large platter for a cozy dinner party vibe. For kids, serve smaller portions with fun noodle shapes to make it more engaging.

Make Ahead and Storage

Storing Leftovers

I store easy beef stroganoff in an airtight container in the fridge, where it keeps well for up to 3 days. This helps maintain the creamy sauce without separating too much. Always cool it completely before sealing to avoid condensation.

Freezing

Portion leftovers into freezer-safe bags, flattening them for easy storage, and freeze for up to 2 months. Thaw overnight in the fridge when ready to enjoy. The texture holds up decently, though the sauce might need a stir to recombine.

Reheating

Warm it gently on the stovetop over low heat, adding a splash of broth if the sauce thickens. In the microwave, cover with a damp paper towel and heat in short bursts to prevent drying. This keeps the beef tender and the flavors intact.

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