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

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.
4.97 from 60 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 515kcal
Author: Dana Sandonato

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.
    Two raw tenderized and seasoned steaks on parchment paper.
  • Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.
    Raw steak bites on parchment paper.
  • 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.
    Chunks of medium-rare cooked beef in a skillet.
  • 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.)
    Mushrooms and onions being stirred in a skillet.
  • 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.
    Red wine being poured into skillet with mushrooms and onions.
  • 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.
    Skillet full of onions, mushrooms, and thickening gravy.
  • 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.
    Sour cream being stirred into the gravy in the skillet.
  • 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!
    Beef bites being tossed into the sour cream and gravy.
  • Garnish with some fresh cut chives and serve.
    Purple skillet full of beef stroganoff and egg noodles, garnished with chives.

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.

Nutrition

Serving: 1serving | Calories: 515kcal | Carbohydrates: 12g | Protein: 40g | Fat: 31g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 39mg | Fiber: 1g | Sugar: 5g