Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it’s ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy!

Bowl of beef stroganoff with black and gold fork.

Table of Contents

Hearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy beef stroganoff is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of Joy of Cooking! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll love it. This recipe offers up stick-to-your-ribs goodness, just like a stew.

If you love dishing up classics, definitely give my Easy Chicken Paprikash or my Easy Chicken Marsala a shot. And for pure comfort food goodness, allow me to slip these French Onion Pork Chops onto your radar.

Why You’ll Love This Recipe

  • It’s quick—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones.
  • It’s flavor-packed—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy!
  • It’s comforting—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night.

Ingredients

A full ingredient list with exact measurements can be found in the recipe card below.

Two raw tenderized and seasoned steaks on parchment paper.
Plate of chopped onions, bowl of sour cream, chopped mushrooms, beef broth, garlic, thyme, and mustard.
  • Beef—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful.
  • Bouillon—In this recipe, I use a smidgen of the Better Than Bouillon beef paste in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor.
  • Wine—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef!

Recipe Variations & Modifications

  • Sour cream—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation.
  • Wine—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth.
  • Worcestershire sauce—You could use soy sauce instead.
  • Broth—In a pinch, you can absolutely use chicken broth instead of beef broth.

How to Make an Easy Beef Stroganoff

Raw steak bites on parchment paper.

Step 1. Place your fillets on a cutting board, cover with plastic wrap, and pound with a meat mallet until about 1/2-inch thick. Season with salt and pepper, then slice the fillets (against the grain) into 1/2-inch thick strips. Cut the strips into bite-sized pieces; set aside.

Chunks of medium-rare cooked beef in a skillet.

Step 2. Boil the egg noodles as per the instructions on the package. Meanwhile, heat a skillet over medium-high heat. Melt a tablespoon of butter into it and once it’s melted and foaming, add the meat. Sauté for only 30 seconds per side, then transfer the to a paper towel-lined plate; set aside.

Mushrooms and onions being stirred in a skillet.

Step 3. Add the remaining butter to the skillet, then the chopped onions, and sauté them until they’ve softened (5 minutes). Transfer the mushrooms and thyme to the pan and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Stir in the garlic and sauté for a minute.

Red wine being poured into skillet with mushrooms and onions.

Step 4. 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.)

Skillet full of onions, mushrooms, and thickening gravy.

Step 5. 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.

Sour cream being stirred into the gravy in the skillet.

Step 6. Stir in 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.

Beef bites being tossed into the sour cream and gravy.

Step 7. Give it a taste and season with some more salt and pepper if needed. Bring the beef back to the pan; stir to coat.

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

Step 8. 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. Garnish with fresh chives or fresh parsley and serve.

Pro Tip

To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.

What to Serve With Beef Stroganoff

You can’t go wrong with green veggies as a side, and these air fryer green beans and oven-roasted broccoli with nutritional yeast are great options. I also want to mention, if you don’t want to serve beef stroganoff over pasta, you can serve them over fluffy mashed potatoes.

Skillet full of egg noodles, beef, and mushrooms.

Storage, Reheating & Freezing

  • Leftovers will keep in the fridge in an airtight container for about 4 days.
  • To reheat, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through.
  • You can freeze beef stroganoff in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months.

Frequently Asked Questions

What is the sauce in an easy beef stroganoff made of?

The sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor!

What cut of meat is best for beef stroganoff

Due to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful!

What can I use instead of sour cream in beef stroganoff?

Full fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream.

How do you keep sour cream from curdling in beef stroganoff?

Full fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate.

More Comforting Beef Recipes You’ll Love…

If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.

Bowl of beef stroganoff.
Save Pin Print
4.97 from 60 votes

Easy Beef Stroganoff

By: Dana Sandonato
This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it's ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 flavor
  • 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.
  • Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.
  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • 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!
  • Garnish with some fresh cut chives and serve.

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 | Fiber: 1g | Sugar: 5g
Like this recipe? Rate and comment below!
4.97 from 60 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

118 Comments

  5. 5 stars
    This beef stroganoff recipe is simple, cozy, and packed with flavor. The beef broth, red wine, herbs, and tangy sour cream make it a delicious homemade dish. Perfect for a comforting meal!

    Reply