Valentina Ablaev
Homemade Beef Stroganoff Recipe. Juicy thin slices of beef seared and smothered in a rich mushroom gravy sauce. This EASY one-pan dish is ready in just 30 minutes and is a fancier version of our beef and noodles recipe.
Okay, we LOVE beef recipes. Whether in a Philly cheese sandwich, or a quick beef stir-fry (and my personal favorite ground beef kabobs), beef really is a family favorite for protein.
What is Beef Stroganoff?
Tender beef strips in flavor-packed beef gravy with sautéed mushrooms and onion.
What’s the best cut of meat for beef stroganoff?
Since the beef is quickly seared and you don’t want to overcook the meat, we highly recommend getting good quality tender marbled meat. Here are the options to go with:
- Ribeye steak
- Sirloin steak
- Beef tenderloin
- Flank steak
| Chef’s TIP: Freeze the meat for 15 minutes so it is easiest to cut the thin slices. |
How to make Beef Stroganoff?
This quick recipe is so easy to make. Be sure to have your side ready, so you aren’t waiting for it to cool as the beef cools.
PREPARE BEEF-
- In a skillet, heat the oil. Once hot, cook the beef in two batches so you don’t overcrowd the pan. You’ll need to sear the meat for about 2 minutes, flipping once. Lightly season with salt and pepper, cook just until lightly browned.
- Remove beef from the skillet, and cover to keep warm.
- Add the onion and cook for 2-3 minutes, stirring as needed. Add the mushrooms and cook until lightly browned.
pREPARE SAUCE-
- Add the butter and garlic. Once the butter melts, add the flour and stir.
- In a bowl, whisk together the broth, sour cream, and mustard. Continuously stirring, pour into the skillets.
- Bring the sauce to a simmer and add the beef strips back into the skillet. Cook until the meat is reheated and the gravy sauce thickens.
- Serve over your favorite side.
- Enjoy, friends.
FAQ’s and TIPS for Beef Stroganoff:
- How long with the Beef Stroganoff keep? Store the Beef Stroganoff in the refrigerator 3-4 days.
- What goes well with Beef Stroganoff? Serve the beef in mushroom gravy over creamy mashed potatoes, buttered egg noodles, or fluffy white rice.
- Can I leave out the onion? If you don’t like thick slices of onion, leave them out completely or just chop them fine (once sauteed, the texture of the onion won’t be noticed).
I hope you love this classic Russian Beef Stroganoff recipe as much as we do. The flavor-packed mushroom gravy with beef makes for a tremendous one-pan dinner.
Easy Beef Stroganoff Recipe
Ingredients
- 2 Tbsp cooking oil canola or olive oil
- 1½ lbs beef sirloin thin strips
- 1 small onion sliced or diced
- 10 oz mushrooms sliced
stroganoff sauce-
- 2 Tbsp unsalted butter
- 2 garlic cloves minced
- 2 Tbsp all-purpose flour
- 2 cups regular beef broth
- 1/2 cup sour cream
- 1½ tsp dijon mustard
Instructions
- Heat a large skillet with oil. Once the oil is hot, add half of the beef strips and sear on both sides for 2 minutes, until the beef is halfway cooked through. Season to taste with salt and pepper, and remove from the heat. Repeat with the remaining meat. Remove from the pan and cover to keep warm.
- Once all the meat is cooked, add the onions and mushrooms to the pan and cook until tender.
- To the same pan, add butter and garlic. Stir in the flour until all the clumps are gone.
- In a separate bowl, whisk together beef broth, sour cream, and Dijon mustard. Add the liquid mixture to the pan and bring to a simmer. Season with salt and pepper to taste.
- Cook until the beef is reheated and serve.
Notes
- Cook the beef in batches to prevent it from steaming and being chewy, rather than tender.
- Season as you go to have a flavorful dish with seasoning in every bite.
- Serve stroganoff over egg noodles, white rice, or fluffy mashed potatoes.
- Store leftovers in the fridge for up to 3 days. Reheat in a pan until warmed through and serve.
