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+ servings
Two bowls of pasta with mushroom sauce and parsley.

Beef Stroganoff Recipe

Course: Main Course
Cuisine: American, Russian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 651kcal
Author: Becky Hardin
This easy beef stroganoff recipe is one hearty and comforting dinner. With complex flavors, every bite is super creamy and delicious!
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 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
  • 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
    Raw beef on a white plate.
  • 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
    A frying pan with meat in it.
  • 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
    Mushrooms in a pan on a stovetop.
  • Add garlic and sauté for 30 seconds, until fragrant.
    3 cloves garlic
    A frying pan with mushrooms in it.
  • 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
    Mushrooms in a frying pan on a stovetop.
  • 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
    A frying pan with a mixture of nuts and cheese.
  • 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
    Mushroom sauce in a pan on a stovetop.
  • 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
    Yellow pasta in a glass bowl.
  • Return the meat and any juices back into the sauce and heat until warmed through.
    A skillet full of beef and mushrooms in a sauce.
  • Stir in fresh parsley and serve over noodles.
    Fresh parsley
    A skillet filled with mushrooms and gravy.

Video

Notes

  • 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.
Storage: Store beef stroganoff in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 651kcal | Carbohydrates: 45g | Protein: 34g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 663mg | Potassium: 1009mg | Fiber: 3g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 4mg