Beef Stroganoff – a fancy name for a ridiculously easy dinner! Juicy strips of beef in a rich, velvety sauce with just the right hit of tangy sour cream and a deep, savory flavor from the beef broth.
All made in one pan and ready in no time – serve it over buttery egg noodles or mashed potatoes for the ultimate cozy comfort food!
Why you’ll love this recipe
This Beef Stroganoff is everything you want in a weeknight dinner – fast, flavorful, and undeniably cozy. Tender strips of beef, sautéed onions and mushrooms, all coated in the best sauce!
- Rich, creamy, and packed with flavor – Juicy beef, savory mushrooms, and a velvety sour cream sauce come together for the ultimate comfort food.
- Quick and easy – No long cooking times here! This classic stroganoff is ready in under 30 minutes (and that is actually true as long as you have a medium-good chopping and slicing pace).
- One-pan magic – Less mess, more flavor. Everything cooks in a single skillet for a fuss-free dinner!
And let’s be honest – who doesn’t love twirling noodles through a creamy, dreamy sauce? 😍
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Beef: I highly recommend using beef round for this recipe. Traditional stroganoff is all about quick cooking, so you want a tender cut that won’t turn tough. I know some people make it with ground beef, and while that has its place, it’s just not the same as these juicy, perfectly seared beef strips. If you’re in a pinch, chicken breast cut into strips works too!
- Mushrooms: If you don’t like mushrooms, you can just leave them out (no judgment). But personally, I think they add a deep, savory richness that makes this dish even better. I use regular button mushrooms because they’re easy to find and budget-friendly, but cremini (aka baby bella) mushrooms work great too.
- Beef broth: This is the base of your sauce, so use a good one! If you only have chicken broth on hand, you can make it work – just add a teaspoon of Worcestershire sauce or soy sauce for both color and depth of flavor; or some beef bouillon granules/crumbled cube.
- Sour cream: I highly recommend full-fat sour cream. It’s the easiest kind to add to a hot sauce without curdling, and it gives that signature creamy tang. Low-fat versions tend to break apart when stirred in, and nobody wants a weird, grainy sauce.
- Flour: This helps thicken the sauce just enough to coat every bite perfectly. If you want it a little thicker, just add an extra tablespoon. If you need a gluten-free option, you can swap it for a cornstarch slurry added at the end instead.
- Butter: Because what is life without butter? It gives the beef and mushrooms that rich, golden flavor. If you need to add a little more as you sauté, don’t hold back – I certainly never do.
How to make classic beef stroganoff
Let’s make some seriously good Beef Stroganoff! This recipe comes together quickly, so I recommend having everything prepped before you start. Trust me, it’ll make the whole process way smoother. Grab your beef, onions, mushrooms, and sour cream, and let’s get cooking!
Step 1: Prep the beef
Start by slicing 1.5 pounds of beef round into thin strips. The thinner, the better – this is a quick-cooking cut, and you want it to stay tender.
Once it’s sliced, toss the beef with 4 tablespoons of flour in a large bowl. The flour does two important things: it helps create a nice golden crust when we brown the meat, and it thickens the sauce later. If you like your stroganoff extra thick, go ahead and add an extra tablespoon of flour.
Step 2: Brown the beef
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and foamy, it’s time to brown the beef. But – and this is important – don’t overcrowd the pan! If you try to cook too much at once, the meat will steam instead of sear, and you’ll lose that delicious, golden-brown crust.
Work in batches if needed, browning the beef for just 30-60 seconds per side. You’re not fully cooking it here, just getting some good color. Overcooked beef round = tough beef round.
Once browned, transfer the meat to a plate, loosely cover it with foil to keep it warm, and set it aside.
Step 3: Sauté the vegetables
In the same skillet, add 1 finely diced onion and ½ pound of sliced mushrooms. If your pan looks a little dry, you can add another small pat of butter.
Sauté everything over medium heat until the onions are soft and the mushrooms have released their moisture and are golden brown. This takes about 5 minutes.
📌 Quick tip: Mushrooms love to soak up butter, but resist the urge to drown them! Let them cook down naturally, stirring occasionally, and they’ll develop that deep, savory flavor.
Step 4: Deglaze the pan
Now comes my favorite part – deglazing! Pour in 10 ounces of beef broth and use a wooden spoon to scrape up all those golden bits stuck to the bottom of the pan. That’s pure flavor, and we want every bit of it in our sauce.
Let the broth simmer for a few minutes so it thickens into a nice, glossy gravy. If you like a thinner sauce, you can add ½ cup of water (or more as needed). Season with about ½ teaspoon of salt or to taste, but remember – broth can be salty, so taste as you go!
Step 5: Finish the sauce
Now that we have a rich, flavorful base, it’s time to bring the beef back in. Add the browned beef strips to the pan and let them warm through for about 1-2 minutes.
But here’s the trick with sour cream: you don’t want to just dump it straight in! Sour cream can curdle if added to hot liquids too quickly. Instead, take about ¼ cup of the hot sauce and stir it into the 8 ounces of sour cream in a separate bowl. This gently warms it up so it blends smoothly into the sauce. Once it’s tempered, stir it into the pan quickly and evenly.
📌 Quick tip: Once the sour cream is in, don’t let the sauce come to a full boil! Keep the heat on low and just let everything come together gently. This keeps the sauce creamy and smooth.
Step 6: Serve and enjoy!
And that’s it! Your stroganoff is ready to go. Serve it immediately over your favorite side – buttery egg noodles, mashed potatoes, or even rice all work great. I like to sprinkle it with some fresh parsley for a pop of color (and because it makes me feel fancy).
Now grab a fork and enjoy – because nothing beats noodles and this creamy, dreamy sauce! 😍
Top tips for recipe success
1. Slice the beef correctly for the most tender texture
If your butcher is slicing the beef for you, ask for thin 2-inch strips – they know what they’re doing! If you’re cutting it yourself, make sure to slice against the grain (this means cutting perpendicular to the muscle fibers). It makes a huge difference in how tender your beef turns out.
2. Don’t overcook the meat!
Some recipes tell you to simmer beef stroganoff for ages – ignore them! Beef round is a delicate cut and only needs a short cooking time. If overcooked, it turns chewy and tough instead of tender and juicy. A quick sear (30-60 seconds per side) is all it needs.
3. Keep your sour cream from curdling
Nobody wants a grainy sauce! The trick? Temper your sour cream by stirring in a little hot gravy before adding it to the pan. This helps it blend smoothly without splitting. Also, once it’s in, keep the heat low – sour cream and boiling don’t mix well!
4. Need a thicker sauce? Try this cornstarch trick
If your stroganoff sauce isn’t as thick as you’d like, mix 1-2 teaspoons of cornstarch with 1-2 tablespoons of cool water to make a slurry. You need to do this before adding the sour cream! Stir it in quickly and evenly, then let the sauce gently simmer until it thickens. Works like a charm!
5. Brown the beef in batches for the best sear
I know, I know – it’s tempting to just throw all the beef in the pan at once. But if you overcrowd the skillet, the meat won’t sear properly and will just steam instead. Brown it in batches so each piece gets that nice golden crust. It’s worth the extra step!
6. Don’t drown the mushrooms in butter
Mushrooms soak up butter like a sponge, but if you add too much, they won’t brown properly. Instead, let them cook down naturally, stirring occasionally, so they develop that deep, savory flavor.
7. Best way to serve? Something to soak up the sauce!
Buttery egg noodles are the classic choice, but mashed potatoes or rice work just as well. Just make sure you have something to catch every last bit of that creamy, dreamy sauce!
Now go forth and make the best stroganoff of your life! 😍
Stroganoff FAQs
Please use a tender cut here – a cut like beef chuck will not cook in the short amount of time my recipe calls for. If you used a tender cut and it’s still tough, the most likely answer is you overcooked it. It really only needs 30-60 seconds of browning per side.
Did you hear about the dish being named after the old Russian Count Stroganov in the 19th century, too? Well, I certainly did, until I found out this actually isn’t the most probable answer. The name still seems to go back to his family (I haven’t found anything conclusive), but the real popularity of the dish in the US only began after World War II, when foreign flavors and dinner parties started to pop up in the suburbs. Read more here.
Sorry about that food history nerd blip – I find it so fascinating!
Helpful recipe hints
Recipe variations
- Extra rich: Stick with the traditional beef round strips, but swap sour cream for crème fraîche for an extra velvety sauce, or stir in a little heavy cream at the end. My kids love this one!
- Chicken Stroganoff: Use thinly sliced chicken breast instead of beef. Follow the same cooking method but reduce the cooking time, as chicken cooks even faster. I do this when I want something lighter, but not too light 😉
- Ground Beef Stroganoff: Not traditional, but a great budget-friendly and ultra-quick version we love when our butcher is out of quick-cooking cuts and I planned on making Stroganoff (hello small-town life 😅)! Brown 1.5 pounds of ground beef, drain any excess fat, then proceed with the recipe as written.
Leftovers
Refrigerate: Store any leftover stroganoff in an airtight container in the fridge for up to 3 days.
When reheating, do it gently over low heat on the stovetop, stirring frequently, until the dish is steaming hot all the way through. If the sauce has thickened too much, add a splash of broth, water, or even a little milk to loosen it up.
Note: Not freezer-friendly! I get asked all the time about freezing stroganoff, but I don’t recommend it. The texture of the beef changes once frozen and reheated, and the sauce (with sour cream and mushrooms) tends to separate and turn grainy. It’s best enjoyed fresh!
Serving ideas
This dish is certainly hearty enough to be a full meal on its own – after all, you’ve got protein, a creamy sauce, and plenty of mushrooms all in one dish. Served over buttery egg noodles, it’s classic comfort food at its best.
That said, stroganoff also pairs beautifully with a few simple sides if you want to round out your meal:
- For a classic pairing: Egg noodles are the go-to, but mashed potatoes work just as well (maybe even better if you ask my kids – anything with mashed potatoes disappears off their plates in minutes!). You could also serve it over rice for a slightly different twist.
- Want something lighter? Try serving stroganoff over a bed of cauliflower mash or zucchini noodles if you’re looking to cut back on carbs a little. I actually don’t really think much of pretending these low carb versions are just like the real thing, but I will say that zucchini ribbons taste AMAZING with a creamy dish like this one.
- Add a veggie side – Since the sauce is already rich and creamy, I like to keep the sides simple. Sautéed green beans, roasted asparagus, or a crisp side salad with a bright lemon vinaigrette all balance the meal perfectly.
- Make it a full-on feast – If you’re feeling extra fancy, pair this with a side of dinner rolls (because swiping up that sauce with a piece of bread? Chef’s kiss).
Even if you’ve grown up with ground beef in your stroganoff – I do hope you’re going to give this more classic version a try. Named after Count Stroganov or not, it most certainly is royally delicious!
More comfort food classics
You can also browse all of my beef recipes here, and all of my quick dinner recipes here.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Beef Stroganoff
Recipe details
Ingredients
- 1 ½ pounds beef round cut into thin strips
- 4 tablespoons flour or more as needed
- 2 tablespoons butter
- 1 medium onion finely diced (about 1 cup)
- ½ pound mushrooms thinly sliced
- 1 (10 oz) can beef broth
- ½ cup water or more as needed
- ½ teaspoon salt
- 1 (8 oz) container sour cream
Instructions
- Prep beef: Toss 1 ½ pounds beef round (cut into thin strips) in 4 tablespoons flour (add 1-2 extra tablespoons of flour for a thicker sauce if desired).
- Brown beef: Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown the beef, 30-60 seconds per side (this cut of beef comes out tough if overcooked). Do not overcrowd the pan – work in batches if needed! Remove the browned beef to a plate, tent with aluminum foil and set aside.
- Sauté vegetables: Add 1 medium onion (finely chopped) and ½ pound mushrooms (thinly sliced) to the hot skillet and sauté until softened, adding more butter as needed (but do not drown vegetables in butter).
- Deglaze pan: Pour 1 (10 oz) can beef broth into the pan, scraping any browned bits off the bottom of the skillet. Simmer until it has thickened into a gravy. Add up to ½ cup water (or more broth) as needed to yield preferred thickness of sauce, and season with ½ teaspoon salt or to taste.
- Finish sauce: Stir meat back into the sauce and warm through. Stir a litte of the sauce into 1 (8 oz) container sour cream (to warm it up so it doesn’t split!), then quickly stir it into the sauce in the pan. Do not boil after adding sour cream! Serve immediately with your favorite sides.
Notes
Ingredient notes:
- beef: I urge you to use beef round – a stroganoff done the classic way cooks very quickly and is different from stroganoff made with ground beef/in the crockpot. You need a tender cut here. Chicken breast cut into strips can be used as a substitute.
- mushrooms: if you don’t like mushrooms, you can just leave them out!
- beef broth: chicken broth is OK to use if you don’t have beef; I recommend adding a teaspoon of Worcestershire sauce or soy sauce for both color and flavor.
- sour cream: I recommend full fat sour cream, I’ve found it’s the easiest kind to add to a hot sauce without curdling.
Cooking tips
- do brown the beef in batches (I know it’s annoying, but it’s worth it!) – if you overcrowd the pan, it will turn out soggy
- don’t overcook the meat! please don’t believe the recipes telling you to cook stroganoff for a crazy amount of time. This cut of beef is delicate and only needs a short cooking time.
- If you don’t like mushrooms, you can just leave them out!
Not Freezer Friendly!
I frequently get eMails about freezing this dish, but I do not recommend it. The quality of the meat will not be the same as cooked fresh, and the sauce with the sour cream and mushrooms is not the best for reheating.Nutrition
More recipe information
I first published this recipe on September 16, 2019. Updated on May 18, 2020, and again updated on 01/19/2025 with new photos and improved text.
Julie M says
This is how I make mine, too. I like to serve it over white rice that has a small amount of frozen peas mixed in.
Rhonda says
Easy and absolutely delicious. Perfect on top of the stove heck with crock pot. This is a much faster way. Just follow the instructions. Definitely a win for us.
Kylie McNamara says
Really easy and quite yummy
David Baeder says
I made this for dinner last night, with a few modifications. For the meat, I used a 14 oz. package of Great Value Sandwich Steaks (which are very thinly cut sirloin). I also made my own beef broth using Better than Bullion. The Sandwich Steaks are a huge time saver, but they’re so thinly sliced, they’re a bit too fragile. I also thought the sauce needed more salt, but I like my food saltier than most. I also added just a pinch of tarragon. I didn’t add the Worcestershire sauce, but probably will next time. We also used reduced fat sour cream. That being said, it still came out great. Most recipes for Stroganoff call for mustard, which I detest, so I was glad to see that this recipe did not call for mustard. Next time, I’ll try to follow the recipe a little closer! I gave this recipe five stars, but even with my substitutions, it was still at least 4 stars. I think I might also try this recipe with chicken and chicken broth.
Nora says
Thanks for sharing your experience with the recipe, David! I appreciate the suggestions and helpful comments. Glad it worked out well for you – and I’m sure it’s delicious with chicken.
Judith graham says
I always put a small can of tomato juice in the sauce! Sounds crazy but it adds a delicious taste to the sauce!
Nora says
That’s such an interesting tip, Judith. I will give it a try next time I make Stroganoff!
E.B. says
I followed the recipe and browned the beef, small batches at the time and it came out great! The beef wasn’t tough, the only thing I did was to add besides the spur cream a 1/4 of heavy cream and my family loved it.
Nora says
Glad the recipe worked out well for you!
Patricia Jones says
New cook here – I have made twice already – this is really good and easy!
Tammy W. says
I made this last night and used a ribeye steak and served it over noodles. It was so delicious! I will make creamed potatoes to serve with the leftovers. Thank you for this wonderful recipe!
Jenny says
I made this tonight and it was lovely! I always thought that round steak needed more cooking, but I followed your advice and it was perfect! Thank you.
Nora says
I’m so glad, Jenny!
Jackie says
Instead of the 1/2 cup of water, use beer. My Dad used to make it that way and the flavor is awesome!
Nora says
That’s a very interesting twist, never heard before, Jackie. I will do some research on this, very intriguing! Thanks for sharing.
Kathy says
I added about a half tsp. of Worcestershire sauce and a tab. Of tomatoe paste. Great recipe and really good. Pretty simple to make. Thanks so much!❤️
anne morrison says
Made it ..it was good
Nora says
I’m so glad, Anne!
Rose says
My all time favourite I go to every time !!!
Nora says
I’m so glad, Rose!
Jmac says
Company approved.
Nora says
I’m so glad!
Sharon says
Very happy with this meal/recipe. I am learning to cook and this was easy enough for me to get right.
Nora says
I’m so glad, Sharon!
Christine Rose Cunningham says
My family of 8 loved this and my 10 year old said she wants it for her birthday dinner 🙂 A ringing endorsement. For little ones I prefer really small cubes of beef or ground beef – just so it is easy to chew
Soitza Devlin says
I made it without cream and this recipe is a keeper!
Thanks.
Nova Hauser says
This recipe was good! My entire family ages 5-36 enjoyed it! We used boneless ribeye steak, gluten-free flour and gluten-free pasta and it turned out great!
Kentrell says
Had the chance to make this dish tonight. Very happy family..
Conscience says
I loved this recipe. I cooked it twice and it was a hit with the family.
Nora Rusev says
Conscience, I’m so happy to hear this!
Michael says
It was pretty easy. Used 3 tbls of flour. I also added some cooking wine along with the beef broth when I deglazed.
Robin says
In your directions it stated chicken broth, but in ingredients it stated beef. I did use the Chicken, though I thought you meant Beef, and it was great!
Nora Rusev says
Robin, so sorry about that! I fixed the recipe ASAP. Glad it still turned out well for you!
Deborah says
Exactly crazy delicious. Family loved it!
gill says
This was such a great recipe – so easy and delicious!
Nora Rusev says
I’m very glad to hear, Gill!
Tiffanie says
This is the best stroganoff I’ve ever made! Thank you!