This classic beef stroganoff with rice is an easy 30-minute dinner. Tender strips of beef and mushrooms in a garlicky, creamy mushroom sauce, all served over rice, noodles, or polenta.
If you're a fan of creamy recipes, be sure to check out my other recipes like One pot pasta with peas and this creamy mushroom pasta.
For more easy beef recipes you should try my 30-minute Asian beef, Korean noodles with beef, and my classic steak with creamy mushroom sauce.
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⭐️ Why this recipe works
- Quick and easy: A 30-minute recipe that's perfect for weeknight dinners.
- Versatile: The recipe is very adaptable, you can serve it over noodles, rice, polenta or even mashed potatoes.
- Flavorful: With the incorporation of mustard and mushrooms, this recipe delivers a delightful burst of savory flavors.
🧾 Ingredients overview
- Beef (sirloin or flank steak): These cuts are tender, quick cooking and have great flavor.
- Mushrooms (baby bella or button): They add a meaty texture, enhancing the heartiness of the dish.
- Onion and garlic: The combination of sautéed onions and garlic gives a savory and aromatic base for the stroganoff sauce, perfecting sweetness and pungency.
- Flour: Used to thicken the sauce.
- Beef broth: The liquid base for your sauce. *You can use chicken broth if that's what you have on hand.
- Sour cream or Greek yogurt: This is what brings the tangy flavor to the sauce, adding complexity and a creamy texture. It also helps in achieving the signature stroganoff consistency.
- Worcestershire sauce: Adds a unique blend of sweetness, sourness, and umami, enhancing the meaty flavors of the beef and adding a layer of complexity to the dish.
- Dijon mustard: Mustard introduces a tangy and sharp flavor, which cuts through the sauce's richness and adds depth.
📖 Substitutions & Variations
- Variations
- Extra Veggies: Feel free to add more veggies for a nutrient boost. Roasted asparagus or Brussels sprouts would make fantastic additions.
- Adding spice: For a kick of heat, sprinkle some crushed red pepper flakes into the sauce.
- Protein swap: Switch out the steak for chicken, pork, or even tofu for a different take on the classic.
- Substitutions
- Ground beef: If you're on a budget, ground beef is a good alternative. It's less expensive but still brings lots of flavors.
- Gluten-free: Switch the flour for a gluten-free alternative and ensure your Worcestershire sauce is also gluten-free.
- Vegetarian: Swap out the steak for hearty portobello mushrooms and use vegetable stock instead of beef stock.
👩🏻🍳 How to make it- step by step
- Prepare the steak:
- Season the steak slices generously with salt and pepper. Heat the oil in a large skillet over medium-high heat.
- Sear the steak until it's browned on both sides, then set it aside.
- Cook onions and mushrooms
- Sauté the onions until they become translucent. Add the mushrooms and garlic, continuing to cook until the mushrooms are nicely browned.
- Make the sauce:
- Sprinkle flour over the mushrooms and onions, stirring thoroughly.
- Slowly pour in the beef broth, continuously stirring and scraping the bottom of the skillet to release any bits of beef on the bottom of the pan.
- Combine and cook:
- Add sour cream (or Greek yogurt), Worcestershire sauce, and Dijon mustard to the skillet. Whisk it all until you have a thick silky sauce.
- Return the steak to the skillet and allow everything to simmer for an additional 2-3 minutes.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Choosing the right beef: For the best results, choose a tender cut of quick-cooking beef like flank steak or sirloin.
- Searing the beef: A high heat and not crowding the pan can help achieve a good sear. And use a paper towel to dry the beef.
- Making the sauce: When adding the sour cream or Greek yogurt, temper it first with a bit of the warm sauce to prevent it from curdling.
- Boosting umami: Enhance umami by adding a splash of soy sauce or a teaspoon of tomato paste while sautéing onions and mushrooms.
- Sauce acidity: Adjust the sauce’s flavor by adding a dash of lemon juice if needed.
- Herbs: Thyme and smoked paprika are traditional in stroganoff; feel free to add them.
- Sauce thickness: You can adjust the sauce’s thickness by altering simmering times or adjusting the flour amount.
🍯 Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm up on the stovetop over medium heat, stirring occasionally until heated through.
❓FAQ
Yes, feel free to use your favorite type. However, baby Bella mushrooms or chestnut mushrooms are recommended for their meaty texture.
Chicken, pork, or tofu make great substitutes if you're looking to try something different or if you're making a vegetarian version.
Yes, just substitute the flour for a gluten-free option and ensure your noodles are gluten-free too.
Yes! You can prep the ingredients and even make the sauce ahead of time.
No, it isn't. But if you want to add a bit of heat, feel free to add some crushed red pepper flakes.
Looking for more comfort food recipes? Try these:
These are my favorite desserts to serve after beef stroganoff:
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Easy Beef Stroganoff with Rice
Ingredients
- 1 lb sirloin steak, thinly sliced
- Salt and pepper, to taste
- 4 tablespoons vegetable oil, divided
- 1 medium onion, finely chopped
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream or Greek yogurt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 cups rice, cooked as per package instructions
Instructions
Prepare the Steak:
- Season steak slices with salt and pepper.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat.
- Add steak and sear until browned. Remove and set aside.
Cook the onions and mushrooms:
- Use the same skillet and add the remaining 2 tablespoons of oil.
- Sauté onions until they turn translucent.
- Add mushrooms and garlic, and continue sautéing until mushrooms are browned.
Make the Sauce:
- Sprinkle flour over mushrooms and stir well.
- Gradually add beef broth, stirring constantly. Scrape the skillet bottom to loosen any bits.
- Reduce heat and simmer until the sauce thickens.
Combine and Cook:
- Mix in sour cream (or Greek yogurt), Worcestershire sauce, and mustard.
- Return the steak to the skillet. Stir to combine.
- Let it simmer for 2-3 minutes or until the steak reaches your preferred doneness.
Serve:
- Serve the stroganoff over fluffy rice.
Notes
- For a thicker sauce, add an extra tablespoon of flour.
- Greek yogurt is a lighter alternative to sour cream.
- Store leftovers in a refrigerator for up to 3 days. Reheat gently before serving.
- Substitute beef with tofu or extra mushrooms for a vegetarian version.
- For gluten-free, use gluten-free flour and ensure Worcestershire sauce and beef broth are gluten-free.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
William Laine says
I do make beef stroganoff with brown rice & plain Greek yogurt. I substitute red wine for the beef broth. Besides onion & garlic, I add bell pepper to increase the vegetable content. Dijon mustard is critical to the flavor.
Debs says
So happy you love this recipe. Thank you so much for taking the time to leave a comment and a review. It's so appreciated. 🙂
Fleurette says
The whole family loved this recipe. Thank you so much!
Debs says
So happy that it was a hit! 🙂
JuliansMomma says
I loosely followed your recipe along with my own family's recipe (I added red wine) and skipped the bay/thyme and mustard but added beef boullion. YUMMMM! Delish.
Debs says
So happy you liked it! 🙂
Helen at the Lazy Gastronome says
This looks delicious and there's so much information! I'd be so honored if you shared it at our What's for Dinner link party.
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-172/