By Becky Hardin
Published Dec 27, 2021
This delicious Beef Stroganoff is one tasty comfort food recipe. Made with sliced ribeye steak, the creamy mushroom and onion sauce is perfectly rich. Best served over egg noodles.
Why We Love This Beef Stroganoff Recipe
- Hearty. With steak strips and egg noodles, this dish is a real belly filler.
- Creamy. Sour cream creates an unbelievably creamy sauce.
- Flavorful. The sauce is seasoned with mushrooms and white wine, and it’s perfectly tangy thanks to Dijon mustard and Worcestershire sauce.
Variations on Easy Beef Stroganoff
This homemade beef stroganoff is easy to adapt! For a vegetarian version, replace the beef with an assortment of mushrooms and swap out the beef broth for vegetable broth. You can also swap out the beef for a different protein, like chicken breasts , pork tenderloin, turkey breast , or even seafood (shrimp or scallops are delish!).
Add a little heat to the dish with chili flakes, or enhance the richness by adding in some caramelized onions or red wine.
How to Store and Reheat
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Beef stroganoff makes for a great freezer meal. Let it cool fully before storing it in an airtight container or freezer bag. It will keep well for 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Spoon your beef stroganoff on a bed of egg noodles for a traditional take. You can also serve it with white rice or mashed potatoes and a simple vegetable side like Baked Green Beans , or Roasted Vegetables .
A stew is more liquid and often contains more vegetables. It’s cooked in a large pot until the beef is tender. Stroganoff is creamy and the sauce is thicker. We use strips of steak that cook more quickly.
I like to use ribeye steak for this recipe, it’s sliced thinly so that it cooks quickly. Other thick steaks like sirloin will work well.
This recipe will work well with ground beef. Brown it in the skillet first, like the steak, and then add it back to the sauce at the end of cooking.
Sour cream does not act as a thickening agent in this recipe, although it will thicken up the sauce a little bit. The main thickening agent here is all-purpose flour!
It’s important to add the sour cream late in making the sauce, but I also recommend taking the sauce off the heat and stirring constantly as you add the sour cream to help prevent curdling. You can also stir a little bit of the warm sauce into the sour cream, then pour the whole thing back into the sauce to help temper the mixture.
The sourness comes from acidic ingredients like wine and sour cream. If you find that your sauce is too acidic, you can temper it by adding some heavy cream, sugar, or caramelized onions.
More Beef Stroganoff Recipes To Try
- Crockpot Beef Stroganoff
- Beef Stroganoff Casserole
- Beef Stroganoff Soup
5-Star Review
“Delicious! Made this recipe with braised cabbage & garlic bread. The flavors of the beef stroganoff are so rich and it has the perfect creamy texture. I will be putting this on our dinner rotation for sure!” – Naomi Howard
Ingredients1x2x3x
- ▢ 1½ pounds ribeye steak sliced very thin
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ 2 tablespoons olive oil plus more as needed
- ▢ 5 tablespoons unsalted butter divided (⅝ stick)
- ▢ 1 pound cremini mushrooms sliced
- ▢ 1 yellow onion diced
- ▢ 3 cloves garlic minced
- ▢ ½ cup dry white wine
- ▢ ¼ cup all-purpose flour
- ▢ ½ cup sour cream
- ▢ 1 tablespoon Dijon mustard
- ▢ 1 tablespoon Worcestershire sauce
- ▢ ½ tablespoon Italian seasoning store-bought or homemade
- ▢ 1¾ cups low-sodium beef broth
- ▢ 10 ounces dry egg noodles for serving
- ▢ Fresh parsley optional, for garnish
Video
Instructions
- Prepare the beef. Slice the steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste. 1½ pounds ribeye steak, Kosher salt and freshly ground black pepper
- In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside. 2 tablespoons olive oil
- In the same skillet, melt 3 tablespoons of butter. Add the mushrooms and onions and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown. 5 tablespoons unsalted butter, 1 pound cremini mushrooms, 1 yellow onion
- Add garlic and sauté for 30 seconds, until fragrant. 3 cloves garlic
- Pour in the wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes. ½ cup dry white wine
- Sprinkle the flour over the onion-mushroom mixture, stirring until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce, and Italian seasoning, stirring until everything is fully incorporated. ¼ cup all-purpose flour, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning
- Pour in the broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened. 1¾ cups low-sodium beef broth
- While the sauce simmers, prepare the noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of butter and cracked black pepper. 10 ounces dry egg noodles
- Return the meat and any juices back into the sauce and heat until warmed through.
- Stir in fresh parsley and serve over noodles. Fresh parsley
Becky’s Tips
- To make the steak easier to slice, you can place it in the freezer for 30 minutes to chill it.
- If you don’t want to cook with wine, you can use some extra broth to deglaze the pan.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Beef Stroganoff Step by Step
Prepare the Beef: Slice 1½ pounds of ribeye steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste.
Cook the Beef: In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside.
Sauté the Vegetables: In the same skillet, melt 3 tablespoons of unsalted butter. Add 1 pound of sliced cremini mushrooms and 1 diced yellow onion and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown.
Add the Garlic: Add 3 minced cloves of garlic and sauté for 30 seconds, until fragrant.
Deglaze the Pan: Pour in ½ cup of dry white wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes.
Thicken the Sauce: Sprinkle ¼ cup of all-purpose flour over the onion-mushroom mixture, stirring until incorporated. Fold in ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and ½ tablespoon of Italian seasoning, stirring until everything is fully incorporated.
Add the Broth: Pour in 1¾ cups of low-sodium beef broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened.
Cook the Noodles: While the sauce simmers, prepare 10 ounces of egg noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of unsalted butter and cracked black pepper.
Garnish and Serve: Return the meat and any juices back into the sauce and heat until warmed through. Stir in fresh parsley and serve over noodles.
Beef Stroganoff Recipe
Ingredients
- 1½ pounds ribeye steak sliced very thin
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons olive oil plus more as needed
- 5 tablespoons unsalted butter divided (⅝ stick)
- 1 pound cremini mushrooms sliced
- 1 yellow onion diced
- 3 cloves garlic minced
- ½ cup dry white wine
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Italian seasoning store-bought or homemade
- 1¾ cups low-sodium beef broth
- 10 ounces dry egg noodles for serving
- Fresh parsley optional, for garnish
Instructions
- Prepare the beef. Slice the steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste. 1½ pounds ribeye steak, Kosher salt and freshly ground black pepper
- In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside. 2 tablespoons olive oil
- In the same skillet, melt 3 tablespoons of butter. Add the mushrooms and onions and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown. 5 tablespoons unsalted butter, 1 pound cremini mushrooms, 1 yellow onion
- Add garlic and sauté for 30 seconds, until fragrant. 3 cloves garlic
- Pour in the wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes. ½ cup dry white wine
- Sprinkle the flour over the onion-mushroom mixture, stirring until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce, and Italian seasoning, stirring until everything is fully incorporated. ¼ cup all-purpose flour, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, ½ tablespoon Italian seasoning
- Pour in the broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened. 1¾ cups low-sodium beef broth
- While the sauce simmers, prepare the noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of butter and cracked black pepper. 10 ounces dry egg noodles
- Return the meat and any juices back into the sauce and heat until warmed through.
- Stir in fresh parsley and serve over noodles. Fresh parsley
Video
Notes
- To make the steak easier to slice, you can place it in the freezer for 30 minutes to chill it.
- If you don’t want to cook with wine, you can use some extra broth to deglaze the pan.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
