Easy Beef Stroganoff
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This easy beef stroganoff combines tender strips of seared beef and golden mushrooms in a rich, creamy sauce flavored with garlic, Dijon mustard, and Worcestershire sauce. Ready in just 35 minutes, it’s a comforting weeknight dinner that’s delicious served over fluffy rice, egg noodles, or mashed potatoes.
If you love easy beef dinners, try my 30-minute sesame beef or Korean beef noodles next.
Why this recipe works
Ingredients Required
- Beef sirloin: Tender, flavorful, and quick to cook. Slice thinly against the grain for the best texture.
- Mushrooms: Add earthy, savory flavor and give the sauce extra richness. Chestnut or cremini mushrooms work particularly well.
- Onion and garlic: Build the aromatic base of the sauce.
- All-purpose flour: Thickens the beef broth into a smooth, creamy sauce that coats the beef and mushrooms.
Dijon mustard: Adds a subtle tang that balances the richness of the beef and cream. - Worcestershire sauce: Brings a deep, savory umami flavor.
- Beef stock: Forms the base of the sauce and enhances the beef flavor.
- Sour cream: Gives stroganoff its signature creamy texture and slightly tangy finish.
Rice: Fluffy rice is perfect for soaking up the creamy mushroom sauce.
See the recipe card at the bottom of the post for exact quantities and full instructions.
How to Make Beef Stroganoff
- Sear the beef. Heat a large skillet over medium-high heat. Add the beef in batches and sear until browned on the outside. Transfer to a plate and set aside. Avoid overcrowding the pan so the beef browns rather than steams.
- Cook the mushrooms and onions. In the same skillet, cook the mushrooms and onions until softened and golden. Add the garlic and cook briefly until fragrant.
- Make the sauce. Sprinkle the flour over the mushrooms and onions, stirring to coat. Gradually pour in the beef broth, stirring and scraping up the browned bits from the bottom of the skillet. Reduce the heat and simmer until the sauce thickens.
- Finish the stroganoff. Reduce the heat to low and stir in the sour cream, Worcestershire sauce, and Dijon mustard until smooth. Return the beef and any accumulated juices to the skillet. Warm gently for 2–3 minutes, until the beef is cooked to your liking. Avoid boiling the sauce once the sour cream has been added.
- Serve. Spoon the beef stroganoff over fluffy rice and serve immediately
Chef’s Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Slice the beef against the grain: Cut the sirloin into thin, even strips to keep it tender and ensure it cooks quickly.
- Sear the beef in batches: Give the strips enough space to brown properly. Overcrowding the pan causes the beef to steam rather than sear.
- Brown the mushrooms well: Let their moisture evaporate before adding the flour. This concentrates their flavor and gives the sauce a richer, more savory base.
- Add the broth gradually: Stir as you pour to prevent lumps and create a smooth sauce.
- Keep the heat low when adding sour cream: High heat can cause the sauce to split. Stir it in gently and avoid boiling once it’s added.
- Don’t overcook the beef: Return it to the sauce just long enough to finish cooking and heat through. Prolonged simmering can make tender cuts like sirloin tough.
Storing & Reheating
- Fridge: Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Keep the rice separate if possible.
- Freezer: Freezing isn’t recommended once the sour cream has been added, as the sauce can separate and become grainy when thawed.
- Reheating: Warm gently in a skillet over low heat, adding a splash of beef broth or water to loosen the sauce. Stir occasionally until piping hot throughout, avoiding a rapid boil to help prevent the sauce from splitting. Reheat only once.
FAQs
Sirloin is an excellent choice because it’s tender, flavorful, and cooks quickly. Ribeye or beef tenderloin also work well. Avoid tougher cuts such as chuck unless you’re adapting the recipe for a much longer cooking time.
Yes, full-fat Greek yogurt works as a substitute, although the sauce will have a slightly tangier flavor. Stir it in over very low heat, or off the heat, to reduce the risk of curdling.
Let the sauce simmer for a few extra minutes to reduce and thicken before adding the sour cream and beef. Remember that it will thicken slightly as it cools.
Yes. Prepare the beef and mushroom sauce ahead of time, but leave out the sour cream. Refrigerate, then reheat gently and stir in the sour cream just before serving. This helps maintain a smooth, creamy texture.
Easy Beef Stroganoff with Rice
Ingredients
- 1 lb (500 g) sirloin steak, thinly sliced against the grain
- Salt and pepper, to taste
- 4 tablespoons vegetable oil, divided
- 1 medium onion, finely chopped
- 8 oz (225 g) chestnut mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) beef broth
- 1 cup (250 ml) sour cream or Greek yogurt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 cups cooked rice, for serving
Instructions
Prepare the Steak
- Season the steak slices with salt and pepper.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the steak in batches and sear until browned. Transfer to a plate and set aside.
Cook the Onions and Mushrooms
- In the same skillet, add the remaining 2 tablespoons of oil.
- Add the onion and sauté until softened and translucent.
- Add the mushrooms and sauté until golden brown and their moisture has evaporated. Stir in the garlic and cook for another 30 seconds, until fragrant.
Make the Sauce
- Sprinkle the flour over the mushrooms and onions. Stir well and cook for about 1 minute.
- Gradually pour in the beef broth, stirring constantly and scraping up any browned bits from the bottom of the skillet.
- Reduce the heat and simmer until the sauce thickens.
Finish the Stroganoff
- Reduce the heat to low. Stir in the sour cream (or Greek yogurt), Worcestershire sauce, and Dijon mustard until smooth.
- Return the steak and any accumulated juices to the skillet. Stir gently to combine.
- Warm gently for 2–3 minutes, until the steak is cooked to your liking and heated through. Avoid boiling the sauce.
Serve
- Spoon the beef stroganoff over fluffy rice and serve immediately.
Notes
- For a thicker sauce: Add an extra tablespoon of flour when cooking the mushrooms, before adding the beef broth.
- For tender beef: Slice the steak thinly against the grain and sear quickly over medium-high heat. Avoid overcooking when returning it to the sauce.
- Storing leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of beef broth if needed to loosen the sauce.
Nutrition
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Meet the Chef!
Hi, I’m Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I’ve learned over a 10-year career in professional kitchens.
Love this recipe, thanks Debs!
The 2 tbsp of worcestershire sauce was too overpowering for our taste. And I didn’t put the full amount of mustard because my jar was almost empty. If I make it again, I would probably do 1 tbsp of each. Other than that, I was a good easy recipe to follow.
The amount of mustard was too much for me. It overpowered the other flavors a little bit. Next time I will put only 2 tsp not 2 tablespoons of mustard. But still delicious.
Really loved this recipe! Perfect for a quick and easy but delicious dinner.
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.
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. 🙂
The whole family loved this recipe. Thank you so much!
So happy that it was a hit! 🙂
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.
So happy you liked it! 🙂
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/