Easy Beef Stroganoff

Top down view of beef stroganoff with noodles in a skillet.

5 from 14 votes

This Beef Stroganoff recipe is packed with tender pieces of steak in a flavorful, creamy mushroom sauce, served over egg noodles. This classic one-pot dish makes the perfect meal for a busy weeknight with equal parts satisfying and easy to make!

Prep Time15

Cook Time25

Course: Main Course

Cuisine: American, russian

Servings: Cups

Calories: 260kcal

Author: Rachel

Ingredients

1 ½ pounds Sliced Top Sirloin
1 tablespoon All Purpose Flour
2 tablespoon Olive Oil
1 pound Sliced Mushrooms
¾ cup Diced Yellow Onion
2 tablespoon Butter
2 ½ cups Beef Broth
2 teaspoon Worcestershire Sauce
½ teaspoon Dried Thyme
½ tablespoon Dijon Mustard
½ teaspoon Seasoned Salt
½ teaspoon Ground Black Pepper
2 teaspoon Chopped Garlic
⅔ cup Sour Cream 1 cup if you like it more creamy
1 tablespoon Cornstarch
6 oz Egg Noodles Cooked to instructions on package

Instructions

Slice beef against the grain, into about ½" thick pieces. In a gallon sized Ziplock bag or a large bowl, toss salt and pepper with flour. Place the sliced sirloin pieces container and gently toss to coat the meat evenly.
Heat olive oil in a large skillet over medium-high heat. Once pan is HOT, sear meat for about 30-45 seconds. Make sure the pan is not overcrowded. You may have to do this step in smaller batches. Remove the steak from the pan and set it to the side. It's ok if your steak is not browned all the way through as it will be added back in and continue cooking.
Reduce heat to medium and add in butter and diced onions. Cook until softened and slightly translucent. Add in your sliced mushrooms and garlic. Cook until tender and juices have mostly evaporated. This should take about 7-10 minutes.
Add in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring to a boil and turn heat down to a simmer. Continue simmering for 5 minutes.
Add steak (including juices) back into the pan. Continue cooking about 2 minutes until meat is thoroughly heated through.
Add sour cream to the pan and stir until well incorporated. Make sure the heat is not too high as it may cause the sour cream to curdle.
Take 1 cup of the sauce in a separate bowl and whisk in 1 tablespoon of cornstarch until well blended. Add the cornstarch slurry back into the pan and stir continuously. The sauce will thicken over a few minutes and more as it cools.
Fold in your prepared egg noodles or spoon Beef mixture over top. Garnish with freshly chopped parsley and enjoy!

Video

Notes

The Best Cuts of Meat for Beef Stroganoff

Ribeye
TOP sirloin
Filet Mignon Tips
Beef Tenderloin

Recipe Tips

The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
If you like a thick gravy, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl and stir in 2 tablespoon (instead of just 1) cornstarch until well blended. Add the cornstarch mixture back into the pan and stir continuously till you’ve reached your desired thickness. The sauce will thicken as it cools too.
The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground Dijon mustard or spicy brown mustard.

Nutrition