Easy Beef Stroganoff Recipe
This easy beef stroganoff recipe brings all of the cozy flavors together with beef broth, red wine, herbs, and tangy sour cream.
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!
A Few Recipe Tips Worth Noting
- 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.
- 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.
- 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.
- Corn starch can be used in place of all purpose flour.
- 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!
- Don’t have Worcestershire sauce? Add a splash of soy sauce instead.
- 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:
- Prep your steaks. Tenderize them with a meat mallet and cut them into bite-sized strips; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Useful Tools for This Recipe
- Sharp knife
- Cutting board
- Meat mallet
- Cast iron skillet
- Stock pot
- Measuring cups and spoons
- Slotted spoon
- Small whisk
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Beefy Dishes You’ll Love:
- Soy and Sesame Beef Stir Fry
- Saucy Korean BBQ Beef Skewers
- Salt and Pepper Crusted Roast Beef
- Tender Slow Cooker Pot Roast
Get the Recipe:
Easy Beef Stroganoff Recipe
- 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
- 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.
53 Comments on “Easy Beef Stroganoff Recipe”
This quick, simple, hearty and comforting meal is perfect for my family.
This is such a great recipe! The beef was perfectly tender and so tasty. Will definitely be making this again!
Happy to hear it, Shelley!
This is my new favourite beef stroganoff recipe. So easy and delicious and I loved the addition of red wine and worcestershire sauce!
I’m so glad, Jacqueline!
This is the BEST beef stroganoff recipe! I’ve made it twice already and my family adores it!
That’s amazing! Thanks so much, Tayler!
I’ve been looking for a beef stroganoff recipe and so happy I found this one! I have all the ingredients and I’m making it for dinner tonight!
Yay! Keep me posted!
REALLY REALLY GOOD!!
This quickly became a favorite meal at my house for weeknights! Everyone really loved it!
I’m so glad!
This is my ultimate comfort meal, reminds me of childhood although my mother never made it from scratch. Thank you for sharing an easy, delicous recipe for it!
You’re very welcome!
Beef stroganoff is one of my favorite dishes to make for the family. I can’t wait to try this one. It’s got all the hallmarks of a great dish.
Keep me posted :)
I’m going to try a veggie version of this but with rice. I don’t get the whole serving it with pasta thing. Looks good though
Egg noodles are amazing, so I totally get why folks traditionally opt for them. Mushroom stroganoff is a thing, enjoy!
I made this beef stroganoff for dinner last night and it was incredible! So full of flavor and surprisingly easy to make!
I’m so glad!
This is my husband’s favorite dish and yours was really easy but so delicious! It’s a keeper!
Great to hear, Cyndy!
Such a comforting meal! I absolutely love all those flavors paired with the red wine and sour cream. So easy too!
Thank you! So glad you enjoyed it :)
My son devoured this beef stroganoff for dinner. He loves the tastes and wants this again next week. Off to the store I go!
That’s fantastic, Janie!
Hearty, flavorful and perfect for a weeknight meal. My family is going to love this stroganoff.
I hope so!
Beef Stroganoff is one of my favorite meals, and you’re absolutely right. The dijon mustard makes all the difference!
This was so good! My great aunt used to make one very similar to this and I can’t wait to share this recipe with her!
Aw, that’s so nice to hear!
I love stroganoff and this recipe is delicious and rich, just how I like it.
I loved this rich, flavorful beef stroganoff! It was incredible. What was even better, it gave me a good excuse to break out my cast iron. :)
Yesss cast iron is great for getting a nice sear on that beef :)
This beef stroganoff dish looks so delicious! And the the instructions are easy to follow as well.
This was so delicious! And easy to make! I love mushrooms, but I often resort to a boring saute with garlic. But they stole the show here for me! The flavors are fantastic! This will be a staple in this house, for sure!
Evelyn, I’m so glad! Funny, the mushrooms are my favorite part of the stroganoff too. You’d think it would be the steak, lol. But nope!
This was delicious. Went extra with the beef base like you suggested and it really does take things to the next level. So savory!
I’m glad you agree!
There is no better comfort food than a dish like this classic beef stroganoff. The beef was tender and the sauce was amazing.
Thanks, Sharon! I appreciate that.
I can’t wait to make this for dinner tonight! My husband’s favorite dinner is stroganoff, and this one looks incredible!
Keep me posted!
So delicious! The beef base adds so much to an already amazing dish! I’m making this for our next dinner party!
Awesome! And heck yes on the beef base ;)
Such perfect comfort food! I am absolutely loving the addition of red wine to this dish. :)
Nothing beats a good plate of stroganoff! It’s such comfort food, and my family loves it. We love this one.
Great to hear! Thanks for the feedback, Beth :)