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This delicious beef stroganoff recipe is perfect for a quick weeknight dinner. Ready to serve in 20 minutes, it’s wonderfully rich and tangy and so easy to make. Low carb and gluten-free.
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Table of Contents
- Why you will love this easy Beef Stroganoff Recipe!
- Traditional Beef Stroganoff Ingredients
- How to make beef stroganoff
- What cut of beef is best for stroganoff?
- What is Stroganoff sauce made of?
- Why is it called Stroganoff?
- What do you serve it with?
- Can you make it ahead of time?
- Does it freeze well?
- Variations
- Recipe Notes and Tips for the Best Beef Stroganoff
- More Easy Beef Recipes
- Beef Stroganoff Recipe
When it comes to comfort food, you really can’t go wrong with classic Russian beef stroganoff. Hearty and full of flavor but quick enough to make for a family dinner after a busy day.
Everything is all cooked in one skillet too, so clean-up is a breeze!
For more comfort food recipes be sure to check out my Italian Sausage and Peppers Pasta Skillet and Swedish Meatballs with Lingonberry Jam.
Why you will love this easy Beef Stroganoff Recipe!
- Most tender beef strips: This is a fool-proof recipe to achieve the most tender and flavorful beef strips. I am sharing my recipe tips & notes below.
- Family favorite comfort food: Tender beef strips smothered in delicious mushroom gravy over noodles, mashed potatoes or rice. The sauce is amazing!
- Quick & easy: Ready to serve in around 30 minutes, this hearty and creamy dish is a great go-to after a busy day.
Traditional Beef Stroganoff Ingredients
- Steak: I use top sirloin steak cut in 1/2″ thin strips for this beef and mushroom stroganoff recipe.
- Olive oil: I use light olive oil, but any neutral oil will work well.
- Butter: Use salted or unsalted.
- Vegetables: Onion, garlic, and cremini mushrooms.
- Flour: To thicken the sauce. You can use all-purpose or 1:1 gluten-free flour.
- Beef broth: For a rich and flavorful sauce.
- Seasonings: Dijon mustard, Worcestershire sauce, and salt and pepper.
- Heavy cream and sour cream: For a tangy and creamy sauce.
How to make beef stroganoff
- Season steak strips with salt and pepper.
- Heat 1 Tbsp light olive oil in a large skillet over high heat. When the oil is hot, add half of the thinly sliced beef strips to the skillet in a single layer, and let beef brown for 30 seconds untouched. Turn beef quickly and let it brown on the other side for another 30 seconds, again without stirring. Immediately, remove to a plate and cover to keep warm. (don’t worry about pink bits and that it will be raw). Add remaining 1 Tbsp of olive oil and repeat with remaining beef.
- Turn heat down to medium-high heat and melt butter in the skillet. Add chopped onions and mushrooms, and cook until they are soft and golden brown. Add minced garlic clove, and sauté 30 seconds until fragrant.
- Add flour and cook for 1 minute, stirring constantly. Add half the broth, while stirring. Once everything is incorporated, add the remaining broth and pour the heavy cream slowly, while stirring.
- In a small bowl, stir a few tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle. Then add the slurry to the pan while stirring constantly.
- Stir in Dijon mustard and season with salt and pepper to taste.
- Bring to simmer then reduce the heat to medium low and continue cooking until the sauce thickens. Taste sauce and adjust salt and pepper to taste.
- Add beef with any accumulated juices back to the pan and simmer for 1 minute, then remove from the stove immediately.
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are high-quality Top Sirloin, Skirt Steak, Boneless Ribeye steak, Beef Tenderloin, or Filet Mignon tips (or any tender marbled steak).
What is Stroganoff sauce made of?
The Stroganoff sauce is a creamy mushroom gravy made of seared mushrooms with beef stock, heavy and sour cream, aromatics (Dijon mustard, Worcestershire sauce, salt, black pepper), and a little bit of starch as a thickening agent.
Why is it called Stroganoff?
The famous Stroganoff dish was inspired by an 18th-century noble Pavel Stroganoff from St. Petersburg in Russia. Later, in the 1950s and 1960s, it became popular in the United States and around the world.
What do you serve it with?
I like to serve this with egg noodles or pasta, which you can leave to cook at the same time you are making the creamy beef stroganoff sauce. You can also serve it on a bed of white rice or with Creamy Mashed Potatoes, or with low carb Cauliflower Rice or zoodles.
You can serve it with a veggie side if you like, like Roasted Honey Glazed Carrots or Roasted Garlic Cauliflower.
Can you make it ahead of time?
This is a great make-ahead dish, in fact, it tastes even better the next day! Let it cool completely before storing it in an air-tight container and it will keep well in the fridge for 3 to 4 days.
Reheat it gently on the stovetop, stirring occasionally, until heated through.
Does it freeze well?
This homemade beef stroganoff is perfect for freezer meals and will keep for up to 3 months in a freezer bag or safe container. Thaw it in the fridge overnight before reheating on the stovetop.
Variations
You can make this easy beef stroganoff with lean ground beef instead of beef strips. You could also use chicken pieces for a different twist on the classic recipe. Here is my version of the Chicken Stroganoff recipe – another family favorite!
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Beef Stroganoff
- Use high-quality beef and make sure the meat cut is either Top Sirloin, Skirt Steak, Boneless Ribeye steak, Beef Tenderloin, or Filet Mignon tips.
- Cut the beef across the grain when you slice it to help it tenderize.
- For tender beef, make sure you don’t overcook the meat (about 30 seconds on each side). It’s enough to brown it on each side and to have some pink on the inside, it will continue cooking later.
- Brown the beef in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
- Add sour cream at the end and just warm it. Do not boil sour cream because it can cause it to curdle.
- For gluten-free beef stroganoff, use gluten-free flour or a little bit of arrowroot starch to thicken the sauce.
- You can also use ground beef if you want to make ground beef stroganoff.
More Easy Beef Recipes
If you loved this classic beef stroganoff recipe, make sure you check out some of my other beef recipes:
- Mongolian Beef
- Beef and Cabbage Skillet
- Beef and Butternut Squash Stew (Instant Pot)
- Steak with Spicy Mushroom Sauce
Beef Stroganoff
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Ingredients
- 1.25 – 1.5 lbs top sirloin steak, thinly sliced into strips *
- 2 Tablespoon light olive oil
- 2 Tablespoon butter
- 1 medium onion, sliced
- 10 oz cremini mushrooms, thickly sliced
- 1 garlic clove, minced
- 3 Tablespoon butter
- 2 Tablespoon flour, i used gluten-free flour
- 2 cups beef broth
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- ¼ cup sour cream
- ¾ cup heavy cream
- Salt and pepper, to taste
To serve:
- Egg noodles
- Parsley, optional
Instructions
- Season steak strips with salt and pepper.
- Heat 1 Tbsp light olive oil in a large skillet over high heat. When the oil is hot, add half of the thinly sliced beef strips to the skillet in a single layer, and let beef brown for 30 seconds untouched. Turn beef quickly and let it brown on the other side for another 30 seconds, again without stirring. Immediately, remove to a plate and cover to keep warm. (don’t worry about pink bits and that it will be raw). Add remaining 1 Tbsp of olive oil and repeat with remaining beef.
- Turn heat down to medium high and melt butter in the skillet. Add chopped onions and mushrooms, and cook until they are soft and golden brown. Add minced garlic clove, and sauté 30 seconds until fragrant.
- Add flour and cook for 1 minute, stirring constantly. Add half the broth, while stirring. Once everything is incorporated, add the remaining broth and pour the heavy cream slowly, while stirring.
- In a small bowl, stir a few tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle. Then add it to the pan while stirring constantly.
- Stir in Dijon mustard and season with salt and pepper to taste.
- Bring to simmer then reduce the heat to medium low and continue cooking until the sauce thickens. Taste sauce and adjust salt and pepper to taste.
- Add beef with any accumulated juices back to the pan and simmer for 1 minute, then remove from the stove immediately.
- Serve over egg noodles, pasta, rice, or a low carb option like spaghetti squash, zoodles, or cauliflower rice. Sprinkle with parsley, chives or green onions.
Video
Notes
- Use high-quality beef and make sure the meat cut is either Top Sirloin, Skirt Steak, Boneless Ribeye steak, Beef Tenderloin, or Filet Mignon tips.
- Cut the beef across the grain when you slice it to help it tenderize.
- For tender beef, make sure you don’t overcook the meat (about 30 seconds on each side). It’s enough to brown it on each side and to have some pink on the inside, it will continue cooking later.
- Brown the beef in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
- Add sour cream at the end and just warm it. Do not boil sour cream because it can cause it to curdle.
- For gluten-free beef stroganoff, use gluten-free flour or a little bit of arrowroot starch to thicken the sauce.
- You can also use ground beef if you want to make ground beef stroganoff.
It says to cook beef 30 minutes on each side. Should that be 3 minutes?
It’s actually 30 seconds on each side, on high heat. The meat continues to cook later when you add it back to the skillet.
I have made this several times. We love it. I use steak. This dish is quick and easy to make and so creamy delicious. Probably make it again tonight.
Thank you for your delicious recipes.