This easy beef stroganoff recipe brings all of the cozy flavors together with beef broth, red wine, herbs, and tangy sour cream.

Skillet full of egg noodles, beef, and mushrooms.

Beef up Your Dinner Plans With This Rich and Tangy Goodness

Hearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good beef stroganoff is all about.

For this particular beef stroganoff recipe, I found inspiration in my old 1964 edition hand-me-down of Joy of Cooking.

My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce.

What Type of Beef Is Best for Beef Stroganoff?

Opt for a scotch fillet (may also be called boneless rib eye) or boneless sirloin.

Essential Ingredients for This Beef Stroganoff Recipe

  • Beef. A good scotch fillet or boneless sirloin is what I suggest. Though you could still make a good stroganoff with sirloin tips or a cut of beef tenderloin.
  • Butter. I’m a person who tries to use healthier oils when possible, but don’t skimp on the butter. It adds a ton of flavor and richness to this dish.
  • Yellow onion. I like yellow onions because they’re sweeter, but you could use a white or red onion.
  • Mushrooms. I love baby bella mushrooms, so they’re my go-to. If white button mushrooms are more your jam, go for those.
  • Garlic. Because everything should have garlic.
  • Fresh thyme. In my mind, beef, mushrooms, and red wine call for a warming herb like thyme. I think rosemary would be too strong.
  • Red wine. I love a good pinot noir or cabernet sauvignon when it comes to cooking beef—they’re full-bodied and rich in tannins which work well with the heavier beefy flavors.
  • Beef broth. You can use any beef broth or stock you’d like, but I always go for my trusted Better Than Bouillon base. The flavor is so deep and rich, and it promises the perfect gravy.
  • All purpose flour. This is the ticket to thickening that sauce, turning it into a proper gravy.
  • Dijon mustard. Just a tad of Dijon makes all the difference! It really adds to the tanginess that the sour cream brings.
  • Worcestershire sauce. The stuff that makes beefy recipes shine. 
  • Sour cream. This is what makes beef stroganoff. But you can lighten things up with plain Greek Yogurt!

Plate of chopped onions, bowl of sour cream, chopped mushrooms, beef broth, garlic, thyme, and mustard.

A Few Recipe Tips Worth Noting

  1. If you’re nervous when it comes to slicing beef, freeze your steaks for about 15 minutes. This will slightly solidify them and make them easier to slice; be sure to slice against the grain.
  2. Butter could be replaced by a healthier cooking oil, like avocado or olive oil. But nothing makes a pan-seared steak more succulent than butter.
  3. Adding a splash of alcohol to a meal isn’t for everyone, and that’s ok. You can omit the wine and just add a bit of extra beef broth instead.
  4. Corn starch can be used in place of all purpose flour.
  5. Dijon mustard is somewhat of a pantry staple these days, so I’ve stuck with that. But this dish would be great with a nice old-style grainy mustard, too!
  6. Don’t have Worcestershire sauce? Add a splash of soy sauce instead.
  7. I like to add 1/4-1/2 teaspoon of Better Than Bouillon beef base to the beef broth; their bases take recipes to the next level, always.

The Rundown on How to Make Beef Stroganoff

Find the detailed instructions in the recipe card below. But for now, a rundown:

  1. Prep your steaks. Tenderize them with a meat mallet and cut them into bite-sized strips; set aside.
  2. Cook your noodles. Get the water going and, once boiling, season it with salt and pop those egg noodles in. Cook them as per the packages instructions.
  3. Sear your steak. Melt the butter in a hot pan, preferably cast iron. Sear your meat for about 30 seconds per side. You don’t want a full cook on your steak. When done, transfer to a paper towel-lined plate.
  4. Cook your veggies. Add more butter to the hot pan and add the onions. Sauté them until they’ve softened. Stir in the mushrooms and thyme, and cook for 5-7 minutes or until the mushrooms have softened. Finally, stir in the garlic and sauté for a minute.
  5. Time for wine! Pour the red wine into the pan and bring it to a low simmer, deglazing the pan as the wine cooks down. Do this for about 3 minutes.
  6. Gravy. In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Add a bit of Better Than Bouillon beef base if you have any. Pour the mixture into the pan and let it simmer for 5 minutes so it thickens.
  7. Add the sour cream. Stir the sour cream into the gravy. Stir constantly until the sour cream melts into the sauce and the mixture is cohesive.
  8. Bring it all together. Transfer the beef back to the pan and stir to coat. Do the same with the egg noodles. You could also plate the egg noodles and scoop the beef stroganoff over the noodles, but I love it all mixed and ready to go. Garnish with some fresh cut chives and serve!

Can You Freeze Beef Stroganoff?

Yes! Let it to cool, then spoon the stroganoff into an airtight container or large resealable freezer bag. You can freeze beef stroganoff for up to 3 months.

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Purple skillet full of beef stroganoff and egg noodles, garnished with chives.

Other Beefy Dishes You’ll Love:

Purple skillet full of beef stroganoff and egg noodles, garnished with chives.

Get the Recipe:

Easy Beef Stroganoff Recipe

Yield: 4 people
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This easy beef stroganoff recipe brings all of the cozy flavors together with beef broth, red wine, herbs, and tangy sour cream.
5 from 27 votes
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Ingredients

  • 1.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin
  • Sea salt and cracked black pepper
  • 3 TBSP butter
  • 1/2 medium yellow onion, thinly sliced
  • 8 oz mushrooms, sliced, I like using baby bella
  • 1 tsp fresh chopped thyme
  • 2 cloves of garlic, smashed and minced
  • 1/2 cup red wine, I go for a pinot noir
  • 1 cup beef stock
  • 2 TBSP all purpose flour
  • 1 TBSP Worcestershire sauce
  • 1 tsp Better Than Bouillon beef base, Optional, but it adds so much
  • 1 tsp Dijon mustard
  • 1/2 cup full fat sour cream
  • Fresh chopped chives, for garnish

Instructions 

  • Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Season them with a generous amount of salt and pepper.
  • Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.
  • Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions.
  • Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone.
  • With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside.
  • Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes.
  • Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.)
  • Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes.
  • In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up.
  • Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed.
  • Give it a taste and season with some more salt and pepper if needed.
  • Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you!
  • Garnish with some fresh cut chives and serve.

Notes

To freeze: wait for the beef stroganoff to cool down to room temperature, then transfer it to an airtight freezer-friendly container or resealable freezer bag, push out any air, and freeze for up to 3 months.
Serving: 4servings, Calories: 515kcal, Carbohydrates: 12g, Protein: 40g, Fat: 31g, Saturated Fat: 8g, Monounsaturated Fat: 2g, Cholesterol: 39mg, Fiber: 1g, Sugar: 5g
Author: Dana Sandonato
Course: Main Course
Cuisine: Russian