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Easy Beef Stroganoff Recipe

Tender strips of sirloin in a creamy mushroom sauce, ready in under 30 minutes. This easy beef stroganoff is pure weeknight comfort.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Russian
Ingredients Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1 pound sirloin steak cut into thin strips
  • 8 ounces cremini mushrooms sliced
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 3 tablespoons butter divided
  • 3 tablespoons all-purpose flour ​
  • 2 cups beef broth low-sodium preferred
  • 1 tablespoon Worcestershire sauce ​
  • 1 teaspoon Dijon mustard optional
  • 1 cup sour cream full-fat
  • ​ ​ Salt and black pepper to taste
  • ​ ​ Fresh parsley chopped, for garnish
  • ​ ​ Cooked egg noodles or rice for serving

Method
 

  1. Slice the beef against the grain into thin strips. Slice the mushrooms, chop the onion, and mince the garlic so everything is ready before you start cooking.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Sear the beef in batches until browned, then set aside. Do not overcrowd the pan.
  3. Add another tablespoon of butter to the pan. Cook the onion for 3 to 4 minutes until softened, then add the mushrooms and cook until golden. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the mixture and stir for 1 minute. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3 to 4 minutes until slightly thickened.
  5. Reduce the heat to low and stir in the sour cream until smooth. Return the beef to the pan and warm through. Season with salt and black pepper to taste.
  6. Serve over hot egg noodles or rice. Garnish with chopped parsley and serve right away.

Notes

Keep the heat low when you add the sour cream so the sauce stays silky and never curdles. Full-fat sour cream gives the best texture.
Sear the beef in batches and give each strip space in the pan. Crowding steams the meat instead of browning it, and browning is where the flavor lives.
Leftovers keep up to 3 days in the fridge. Reheat gently over low heat and never boil, or the sauce can split.