This delicious, easy Beef Stroganoff is a dinner that just feels right when all you want is a big bowl of noodles or mashed potatoes topped with chunks of tender beef in a creamy mushroom sauce. Go ahead and have another bowl—you can eat salad tomorrow.
Classic, comforting Beef Stroganoff is best when the beef is tender and flavorful (not dry!), the sauce is rich and creamy, and the noodles are soft and chewy.
It’s the kind of dish you’ll want to make mid-week, when everyone is starving, or on a weekend when everyone just wants to relax.
Beef Stroganoff Origin
Beef Stroganoff originated in Russia around the 19th century. Possibly named after the Stroganov family, it was first published in a Russian Cookbook called A Gift to Young Housewives by Elena Molokhovet.
Variations of the recipe have been made all over the world ever since!
How to make Beef Stroganoff
(This is just an overview for visual learners. Scroll down for the full recipe!)
- Cut the beef into 4 equal chunks, pierce with a fork, and then marinade in soy sauce. This gives the beef a boost of flavor before you even start cooking it.
- Next, microwave the mushrooms. This is a really quick and easy way to remove excess liquid from them so you don’t have to waste time doing it in the skillet. It works so well!
- Brown the beef for even more flavor, then cut it into strips. Tent with foil on a plate and build the sauce.
- Off the heat, stir in the sour cream and season to taste with salt and pepper.
- Serve with buttered egg noodles, mashed potatoes, rice, or crusty bread. Delish!
The best beef for Beef Stroganoff
High-quality cuts of beef such as sirloin (which I used) or ribeye make the best stroganoff.
Low-fat cuts such as flank steak, skirt steak, or flap meat don’t have enough time to tenderize here and will probably be dry and chewy. However, I have heard of people substituting ground beef and loving it! I haven’t tried it myself (yet) but how bad could it be?
Beef Stroganoff Variations
Cultures around the world have adopted this recipe as their own, and even here in the United States everyone puts their own spin on the dish. Here are some ideas if you’re feeling adventurous:
- Swap out the white button mushrooms for portobellos or shitakes, OR omit the mushrooms entirely
- Trade a couple of tablespoons of the beef broth for brandy or vermouth
- Trade the onions for colorful bell peppers (reminds me of my favorite Pepper Steak)
- Use cream cheese in place of some or all of the sour cream
- Stir in garlic until fragrant, about 30 seconds, after cooking the mushrooms and onions but before adding the flour and tomato paste
- Trade your beef for chicken to make a delicious Chicken and Mushroom Stroganoff
Easy Beef Stroganoff
- 1 1/2 pounds sirloin steak tips (flap meat) trimmed and cut lengthwise with grain into 4 equal pieces
- 1 tablespoon soy sauce
- 1 pound white mushrooms trimmed and quartered
- 1 tablespoon dried mustard
- 2 teaspoons hot water
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion chopped fine (about 1 cup)
- 4 teaspoons all-purpose flour
- 2 teaspoons tomato paste
- 2 cups beef broth
- 1/2 cup sour cream
- 1 pound egg noodles cooked and buttered, for serving
- 1 tablespoon chopped fresh dill for garnish, optional
- Using a fork, poke each piece of steak 10 to 12 times. Place in a large ziplock bag or shallow dish. Add soy sauce and turn until evenly coated. Cover and let marinade at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
- Meanwhile, place mushrooms in medium bowl, cover, and microwave until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup of liquid in bowl). Drain mushrooms and discard liquid.
- Combine mustard, water, and sugar in small bowl until smooth paste forms; set aside.
- Pat steak pieces dry with paper towels and season with salt. Heat oil in 12-inch skillet over medium-high heat until just smoking.
- Place steak pieces in skillet and cook until browned on all sides and meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer meat to large plate and tent with foil.
- To the skillet, add mushrooms, onion, and ½ teaspoon salt. Cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes.
- Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in broth and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
- While sauce is reducing, slice steak pieces against grain into 1/4-inch thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes.
- Remove pan from heat and let any bubbles subside. Stir in sour cream and season to taste with salt and pepper. Serve over hot buttered noodles and garnish with dill if desired.