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This beef stroganoff is comfort food in its purest form, and the kind of thing you can pull off on any random weeknight. It’s ready in 30 minutes, start to finish. Tender beef, mushrooms, a good glug of red wine, and a tangy finish of sour cream come together into something rich and warming. The kind of sauce you want to pile generously over egg noodles and just sit with for a while.
Table of Contents
Hearty mushrooms, medium-rare steak, and tender egg noodles, all tossed together in a gravy so velvety it practically demands seconds. That’s beef stroganoff at its best. I found my starting point in a hand-me-down 1964 edition of Joy of Cooking, though I couldn’t help but tinker: red wine stands in for the white the original calls for, and I’ve folded in fresh thyme, a spoonful of Dijon, and a splash of Worcestershire for extra depth. The result is stick-to-your-ribs good, in the way only a proper stew can be.
⇨ If you’re partial to a classic done well, my chicken paprikash or this easy chicken marsala are worth a look. And for something equally cozy, let me point you toward these French onion pork chops.
A Few Good Reasons to Make This
- The searing technique keeps the beef properly tender: just 30 seconds per side, so it stays medium-rare instead of turning tough and gray.
- Red wine in place of the classic white: this gives the gravy more depth, especially alongside the beef broth and Better Than Bouillon base.
- It’s flexible without losing itself: swap sour cream for Greek yogurt, or serve it over mashed potatoes or rice instead of egg noodles, and it still works.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…
- Pop the steaks in the freezer for about 15 minutes before slicing: it firms them up just enough that they won’t slide around under the knife, which makes for cleaner cuts and a much lower chance of nicking yourself in the process.
- If you want insurance against curdling, temper the sour cream first: full-fat sour cream is sturdy stuff. It can generally take the heat without splitting. But if you want to play it safe, or if you’re using a low-fat variation (which I don’t recommend), spoon about ¼ cup of the hot gravy into the sour cream and stir to warm it through, then stir that mixture back into the pan.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Beef: the best cut for a succulent beef stroganoff is a scotch fillet, which may also be labeled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut are what make it so tender and flavorful.
- Bouillon: I use a smidgen of the Better Than Bouillon beef paste in addition to beef stock for an extra rich and savory edge.
- Red wine: I find the heavier-bodied flavors pair so much better with the richness of the beef. Stick with something dry and mid-priced, like a Cabernet Sauvignon, a Merlot, or even a decent table red blend; it will do the job.
How to Make Beef Stroganoff
Step 1: Tenderize and Slice the Beef
Set the fillets on a cutting board, cover with plastic wrap, and pound with a meat mallet until they’re an even ½ inch thick. Season generously with salt and pepper. Slice against the grain into ½-inch strips, then cut crosswise into bite-sized pieces. Set aside.
Step 2: Sear the Beef
Heat a skillet (cast iron if you’ve got it) over medium-high heat and melt in a tablespoon of butter. Once it’s foaming, add the meat and sear for just 30 seconds a side. You’re not trying to cook it through here; a hard sear now means you won’t overdo it later. Use a slotted spoon to transfer the meat to a paper towel-lined plate and set aside.
Note: At this point, you can start heating water in a pot to cook the egg noodles. Once it’s boiling, cook as per the directions on the package.
Step 3: Sauté the Veggies
Add the remaining butter to the skillet, then the onions, and sauté until soft, about 5 minutes. Add the mushrooms and thyme and cook another 5 to 7 minutes, until the mushrooms have browned and turned tender. Stir in the garlic and sauté just until fragrant, about a minute.
Step 4: Deglaze the Pan and Start the Sauce
Pour the wine into the skillet and bring it to a low simmer, scraping up any browned bits from the bottom of the pan as it cooks down for about 3 minutes.
Meanwhile, whisk together the beef broth, mustard, Worcestershire, and flour in a small bowl until smooth, stirring in the Better Than Bouillon if you’re using it. Add this to the skillet and let it simmer, about 5 minutes, until thickened.
Step 5: Stir In the Sour Cream
Finally, stir in the sour cream, and keep stirring until it melts into the sauce and everything comes together into one cohesive gravy. Taste and adjust the seasoning with more salt and pepper if needed. (See my kitchen tips about tempering the sour cream to avoid curdling—especially if using a low-fat variety of dairy.)
Step 6: Toss Everything Together
Return the beef to the pan and stir to coat. From here, you can toss the cooked egg noodles right in with everything, letting them soak up all that gravy—or, if you’d rather keep things tidy, plate the noodles and spoon the stroganoff over top. Either way works.
Make It Your Own!
- Alcohol-free: use extra broth in place of red wine.
- Greek yogurt: a great substitute that still gives you that tangy flavor, and with extra protein to boot!
- White wine: this is the more traditional route. Use dry, crisp varieties like Sauvignon Blanc, Pinot Grigio, or dry vermouth.
Serve It With…
Egg noodles are a popular choice, but this beef stroganoff is delicious served over a pile of creamy mashed potatoes. You could also make these Instant Pot mashed potatoes, so you don’t have to babysit another pot!
Some good veg side options include Parmesan-roasted zucchini, air fryer green beans, or oven-roasted broccoli.
Storage Tips
- Fridge: will keep in an airtight container in the fridge for about 4 days.
- Freezer: you can freeze beef stroganoff, but I wouldn’t recommend it. Creamy sauces break once thawed, which affects the dish’s quality and texture. If you really must, freeze it without the noodles in a freezer-safe bag or container.
Easy Beef Stroganoff
Ingredients
- 1.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin
- Sea salt and cracked black pepper
- 3 tablespoon butter
- 1/2 medium yellow onion, thinly sliced
- 8 oz mushrooms, sliced, I like using baby bella
- 1 teaspoon 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 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base, Optional, but it adds so much flavor
- 1 teaspoon Dijon mustard
- 1/2 cup full fat sour cream
- Fresh chopped chives, for garnish
- 12 oz egg noodles, cooked as per the directions on the package
Instructions
- Cook the egg noodles according to the package directions. (I usually start boiling the water after searing the meat in step 3.)
- Place the fillets on a cutting board, cover with wax paper or parchment, and pound with a meat mallet until ½ inch thick. Season them with a generous amount of salt and pepper. Slice against the grain into ½-inch strips, then cut crosswise into bite-sized pieces and set aside.
- Heat a skillet over medium-high heat. Melt a tablespoon of butter, and once it’s foaming, add the beef and sear for 30 seconds on each side—no more. Use a slotted spoon to transfer the meat to a paper towel-lined plate; set aside.
- Add the remaining butter to the skillet. Add the onions and sauté until soft (about 5 minutes).
- Add the thyme and mushrooms, and sauté until the mushrooms are tender (5 to 7 minutes). Stir in the garlic and sauté just until fragrant (about 1 minute).
- Pour the wine into the skillet. Bring it to a low simmer, scraping up any browned bits from the bottom of the pan as it cooks down.
- Meanwhile, whisk together the beef broth, mustard, Worcestershire, and flour in a small bowl until smooth, stirring in the Better Than Bouillon if you’re using it. Add this to the skillet and let it simmer for about 5 minutes, until thickened.
- Bring the seared beef back to the pan and stir to coat. From here, you can toss the cooked egg noodles right in with everything or plate the noodles and spoon the stroganoff over top.
The ingredients list is missing the noodles.
Hi Laura, thanks for pointing that out!
This recipe is so yummy..comfort dish full of great flavours.. ❤️
I’m so glad you enjoy it!