This delicious Beef Stroganoff is one tasty comfort food recipe. Made with sliced ribeye steak, the creamy mushroom and onion sauce is perfectly rich. Best served over egg noodles.
What’s in this Beef Stroganoff Recipe?
Steak strips are cooked in a sour cream sauce that’s seasoned with mushrooms and white wine, and it’s perfectly tangy thanks to Dijon mustard and Worcestershire sauce.
- Ribeye: A flavorful cut of beef that’s typically used in beef stroganoff. It becomes tender and absorbs the flavors of the sauce during cooking.
- Salt + Pepper: Enhance the natural flavor of the beef.
- Olive Oil: Helps the beef sear, creating a brown crisp crust.
- Unsalted Butter: Adds richness and flavor.
- Cremini Mushrooms: Provide umami flavor and a meaty texture to the dish.
- Yellow Onion: Add a touch of earthy sweetness to the sauce.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Dry White Wine: Deglazes the pan and adds acidity to balance the sauce.
- All-Purpose Flour: Thickens the sauce to create a velvety texture.
- Sour Cream: Adds creaminess and tangy flavor to the sauce.
- Dijon Mustard: Adds a hint of tanginess and depth to the sauce.
- Worcestershire Sauce: Adds a sweet and tangy umami flavor to the sauce.
- Italian Seasoning: A blend of herbs that adds depth to the dish.
- Beef Broth: Creates a savory base for the sauce.
- Egg Noodles: A hearty companion to this rich beef dish.
Pro Tip: To make the steak easier to slice, you can place it in the freezer for 30 minutes to chill it.
Variations on Easy Beef Stroganoff
This homemade beef stroganoff is easy to adapt! For a vegetarian version, replace the beef with an assortment of mushrooms and swap out the beef broth for vegetable broth. You can also swap out the beef for a different protein, like chicken breasts, pork tenderloin, turkey breast, or even seafood (shrimp or scallops are delish!).
Add a little heat to the dish with chili flakes, or enhance the richness by adding in some caramelized onions or red wine.
A stew is more liquid and often contains more vegetables. It’s cooked in a large pot until the beef is tender. Stroganoff is creamy and the sauce is thicker. We use strips of steak that cook more quickly.
The rich sauce is made from onions, mushrooms, garlic, white wine, beef stock, flour, sour cream, Dijon mustard, Worcestershire sauce, Italian seasoning, and beef broth.
I like to use ribeye steak for this recipe, it’s sliced thinly so that it cooks quickly. Other thick steaks like sirloin will work well.
This recipe will work well with ground beef. Brown it in the skillet first, like the steak, and then add it back to the sauce at the end of cooking.
Sour cream does not act as a thickening agent in this recipe, although it will thicken up the sauce a little bit. The main thickening agent here is all-purpose flour!
It’s important to add the sour cream late in making the sauce, but I also recommend taking the sauce off the heat and stirring constantly as you add the sour cream to help prevent curdling. You can also stir a little bit of the warm sauce into the sour cream, then pour the whole thing back into the sauce to help temper the mixture.
The sourness comes from acidic ingredients like wine and sour cream. If you find that your sauce is too acidic, you can temper it by adding some heavy cream, sugar, or caramelized onions.
How to Store and Reheat
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Beef stroganoff makes for a great freezer meal. Let it cool fully before storing it in an airtight container or freezer bag. It will keep well for 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Spoon your beef stroganoff on a bed of egg noodles for a traditional take. You can also serve it with white rice or mashed potatoes and a simple vegetable side like Baked Green Beans, Roasted Broccoli, Red Wine Glazed Carrots, or Roasted Vegetables.
5-Star Review
“Delicious! Made this recipe with braised cabbage & garlic bread. The flavors of the beef stroganoff are so rich and it has the perfect creamy texture. I will be putting this on our dinner rotation for sure!” – Naomi Howard
Beef Stroganoff Recipe
Ingredients
- 1½ pounds ribeye steak sliced very thin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil plus more as needed
- 5 tablespoons unsalted butter divided (⅝ stick)
- 1 pound cremini mushrooms sliced
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ cup dry white wine
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Italian seasoning store-bought or homemade
- 1¾ cups low-sodium beef broth
- 10 ounces dry egg noodles for serving
- Fresh parsley optional, for garnish
Instructions
- Prepare the beef. Slice the steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste.1½ pounds ribeye steak, Kosher salt and freshly ground black pepper
- In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside.2 tablespoons olive oil
- In the same skillet, melt 3 tablespoons of butter. Add the mushrooms and onions and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown.5 tablespoons unsalted butter, 1 pound cremini mushrooms, 1 yellow onion
- Add garlic and sauté for 30 seconds, until fragrant.3 cloves garlic
- Pour in the wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes.½ cup dry white wine
- Sprinkle the flour over the onion-mushroom mixture, stirring until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce, and Italian seasoning, stirring until everything is fully incorporated.¼ cup all-purpose flour, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning
- Pour in the broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened.1¾ cups low-sodium beef broth
- While the sauce simmers, prepare the noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of butter and cracked black pepper.10 ounces dry egg noodles
- Return the meat and any juices back into the sauce and heat until warmed through.
- Stir in fresh parsley and serve over noodles.Fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- To make the steak easier to slice, you can place it in the freezer for 30 minutes to chill it.
- If you don’t want to cook with wine, you can use some extra broth to deglaze the pan.
Nutrition Information
Delicious! Made this recipe with braised cabbage & garlic bread. The flavors of the beef stroganoff are so rich and it has the perfect creamy texture. I will be putting this on our dinner rotation for sure!
Looks amazing, Naomi!
Is there a print option for the recipes if so I am completely missing it?
Yes, go down to the recipe card and click the printer icon!