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.
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Easy Beef Stroganoff
Made from scratch, this beef stroganoff recipe is one tasty, hearty and filling family dinner.
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.
Simple to make, this traditional stroganoff is perfect to enjoy any night of the week.
Be sure to check out my Beef Stroganoff Casserole too!
Why You’ll Love this Beef Stroganoff Recipe:
This is one delicious dinner recipe! Simple to make, it’s a perfect family dinner that everyone will love.
How to Make Beef Stroganoff
Be sure to see the recipe card below for full ingredients & instructions!
- Slice the steak and season.
- Sear the steak in batches and set to one side.
- Cook the mushrooms and onions in butter in the skillet.
- Add the garlic and deglaze the pan with wine.
- Reduce the wine and stir in the flour.
- Add the sour cream, Worcestershire sauce and seasoning.
- Pour in the broth and simmer.
- Return the steak to the pot to warm through.
- Serve over cooked egg noodles.
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.
I like to use ribeye steak for this recipe, it’s sliced thinly so that it cooks quickly. Other thick steaks like sir loin 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.
Yes, this makes for a great freezer meal. Let it cool fully before storing in an airtight container or freezer bag. It will keep well for 3 months. Thaw in the fridge overnight before reheating on the stovetop.
Serving Suggestions
Serve your beef stroganoff on a bed of noodles for a hearty dinner, you can also serve it with rice. Serve it with a simple vegetable side like…
This is such a great family meal, but it’s complex flavors easily lends itself to a dinner party!
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.
- This recipe will keep well in the fridge for up to 4 days and can be reheated on the stovetop.
Easy to make from scratch, this is one delicious beef stroganoff recipe, I’m sure it will become a firm favorite!
What kind of mushrooms should I use?
I used cremini mushrooms, but any fresh mushrooms will work well. Slice them before cooking to help them break down.
What type of noodles are best for stroganoff?
I like to serve this over wide egg noodles, but any pasta will work well. You can also serve it of rice or mashed potato.
Can I double this recipe?
This recipe easily serves six. You can double it easily by using the toggle button on the recipe card below. If you do double it, make sure that you use a large enough skillet.
More Beef Dinner Recipes We Love
This easy beef stroganoff recipe is one hearty and comforting dinner. With complex flavors, every bite is super creamy and delicious!
More Cozy Dinner Recipes to Try:
- Baked Parmesan Pasta
- Red Wine Beef Stew
- One Pot Chili Mac
- Instant Pot Turkey Noodle Soup
- Air Fryer Meatloaf
- Hungarian Goulash
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Beef Stroganoff Recipe
Ingredients
- 1 ½ pounds ribeye steak sliced very thin
- Kosher salt for seasoning
- Ground black pepper for seasoning
- 2 tablespoons olive oil plus more as needed
- 5 tablespoons unsalted butter divided
- 1 pound cremini mushrooms sliced
- 1 medium yellow onion diced
- 3 garlic cloves 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
- 1 ¾ cups beef broth
- Fresh parsley for garnish
- 10 ounces egg noodles
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.1 ½ pounds ribeye steak, Kosher salt, 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 medium yellow onion
- Add garlic and sauté for 30 seconds, until fragrant.3 garlic cloves
- 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.1 ¾ cups beef broth
- While the sauce simmers, prepare the noodles according to package instructions. Drain and toss the noodles with 2 tablespoons of butter and cracked black pepper.10 ounces 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.
- This recipe will keep well in the fridge for up to 4 days and can be reheated on the stovetop.
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!