Beef Stroganoff Recipe

Two bowls of pasta with mushroom sauce and parsley.

4.77 from 13 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American, Russian

Servings:

Author: Becky Hardin

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

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