If you’re craving a comfort food classic that’s both creamy and packed with savory goodness, this Simple Beef Stroganoff Recipe is your new best friend. Tender slices of beef marry perfectly with earthy mushrooms and a rich sour cream sauce, all brought together in under 30 minutes. Whether it’s a weeknight dinner or a cozy meal for guests, this dish delivers warmth and flavor in every bite without complicated steps or fancy ingredients. Let me walk you through making this timeless favorite that’s sure to become a regular on your dinner table.
Ingredients You’ll Need
The magic of this Simple Beef Stroganoff Recipe lies in its straightforward ingredients that each play a crucial role. From tender beef to luscious mushrooms and a hint of tangy mustard, every element adds a layer of flavor, texture, or color that makes this dish unforgettable.
- 1 pound beef sirloin or tenderloin: Thinly sliced for quick, tender cooking and maximum flavor absorption.
- 2 tablespoons butter: Adds richness and helps develop a beautiful sear on the beef and sautéed vegetables.
- 1 tablespoon olive oil: Balances the butter to provide the perfect cooking fat blend and prevents burning.
- 1 small onion, finely chopped: Brings a subtle sweetness and savory depth once sautéed.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and a gentle bite.
- 8 ounces mushrooms, sliced: Adds earthiness and meaty texture essential to stroganoff’s signature taste.
- 1 cup beef broth: Builds a flavorful base for the sauce and keeps the beef moist.
- 1 tablespoon Worcestershire sauce: Enhances umami and adds a tangy complexity to the sauce.
- 1 teaspoon Dijon mustard: A sharp zing that brightens the creamy sauce beautifully.
- 1 teaspoon paprika: Gives a mild smoky warmth and vibrant color.
- ½ cup sour cream: The heart of the sauce, bringing luscious creaminess and slight tang.
- 1 tablespoon cornstarch (optional): Perfect for thickening the sauce if you like it a bit heavier.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
- 8 ounces egg noodles or rice, cooked: Classic stroganoff is traditionally served over egg noodles, but rice is a great alternative.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh herbal brightness on top.
How to Make Simple Beef Stroganoff Recipe
Step 1: Sear the Beef
Start by heating 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Season your thinly sliced beef with salt and pepper, then add it to the pan. Cook for 2 to 3 minutes until browned, but not fully cooked through—this quick sear locks in juices and flavor. Remove the beef and set it aside, as this gives you a delicious caramelized base for the dish.
Step 2: Sauté Onions
Using the same skillet, melt the remaining tablespoon of butter. Toss in the finely chopped onion and sauté for about 2 minutes until it becomes soft and translucent. This step develops a sweet, aromatic foundation that enhances every bite of the stroganoff sauce.
Step 3: Cook Garlic and Mushrooms
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms are browned and tender—this deepens the earthy flavors and creates a delicious texture contrast to the tender beef.
Step 4: Build the Sauce
Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine all these flavorful components. This mixture forms a savory, slightly tangy, and beautifully colored sauce that complements the meat and mushrooms perfectly.
Step 5: Simmer the Beef
Return the seared beef slices to the skillet. Reduce the heat slightly and let everything simmer together for about 5 minutes. This simmering melds the flavors, tenderizes the beef further, and ensures every slice is coated in that mouthwatering sauce.
Step 6: Finish with Sour Cream and Optional Thickener
Lower the heat and stir in the sour cream gently. If you prefer a thicker sauce, mix the cornstarch with a couple of tablespoons of water to create a slurry, then stir it into the pan. Simmer for another 2 minutes to thicken while keeping the sauce wonderfully creamy without curdling.
Step 7: Serve It Up
Your Simple Beef Stroganoff Recipe is ready to be enjoyed! Serve it hot over a bed of cooked egg noodles or fluffy rice, making sure every forkful carries that rich, creamy sauce and tender beef.
How to Serve Simple Beef Stroganoff Recipe
Garnishes
A sprinkle of fresh chopped parsley is the finishing touch on this dish. It not only adds a vibrant pop of color but also introduces a slight freshness that beautifully cuts through the creamy sauce, balancing each bite.
Side Dishes
While the stroganoff pairs perfectly with egg noodles or rice, feel free to get creative with side dishes like buttered green beans, a crisp mixed greens salad, or roasted vegetables. These add texture and a fresh contrast that elevates the meal into something truly special.
Creative Ways to Present
For an inviting presentation, serve the stroganoff in rustic bowls with a side of crusty bread to soak up the sauce. Or, for a cozy dinner party, plate it in individual ramekins garnished with parsley and a lemon wedge to brighten the flavors just before eating.
Make Ahead and Storage
Storing Leftovers
Leftover Simple Beef Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Storing it properly ensures the flavors remain vibrant and the beef stays tender for your next meal.
Freezing
This stroganoff can be frozen, though it’s best to freeze before adding the sour cream to prevent texture changes. Store the cooked beef and mushroom mixture in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating and stirring in fresh sour cream.
Reheating
When reheating, warm gently over low heat on the stove to avoid curdling the sauce. If the sauce is thickened up, add a splash of beef broth or water to return it to the perfect creamy consistency.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin or tenderloin are preferred for their tenderness, you can also use ribeye or flank steak as long as it is sliced thinly to cook quickly and remain tender.
Is there a vegetarian version of this Simple Beef Stroganoff Recipe?
Yes! Swap out the beef for hearty mushrooms like portobello or a plant-based meat substitute. The creamy sauce and seasonings remain delicious with this easy swap.
How do I prevent the sour cream from curdling?
Lowering the heat before stirring in the sour cream and avoiding boiling the sauce after adding it are key tips to keep the sauce smooth and creamy.
Can I make this dish gluten-free?
Definitely. Use gluten-free beef broth and substitute the egg noodles with gluten-free pasta or rice. Double-check Worcestershire sauce ingredients or opt for a gluten-free version.
What’s the best way to reheat leftovers without drying out the beef?
Reheat slowly on low heat with a splash of broth or water to maintain moisture. Stir gently to revive the creamy sauce without overcooking the beef slices.
Final Thoughts
This Simple Beef Stroganoff Recipe is truly a comforting hug in meal form — rich, creamy, and packed full of flavor without requiring hours in the kitchen. It’s perfect for those nights when you want something familiar yet special, fast but still impressive. I encourage you to give it a try soon and watch how it quickly becomes a beloved classic in your recipe collection.
Print
Simple Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
This Simple Beef Stroganoff is a comforting and hearty dish featuring tender slices of beef sirloin cooked with mushrooms, onions, and a creamy sour cream sauce, served over egg noodles or rice. Ready in just 30 minutes, it’s perfect for a quick yet satisfying weeknight meal.
Ingredients
Beef and Sauce
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ cup sour cream
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and black pepper to taste
To Serve
- 8 ounces egg noodles or rice, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with salt and pepper, and sear for 2-3 minutes until nicely browned. Remove the beef from the skillet and set aside to rest.
- Sauté Onions: In the same skillet, melt the remaining butter. Add the finely chopped onion and sauté for about 2 minutes until softened and translucent.
- Cook Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and browned, releasing their moisture.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine all ingredients and develop the sauce base.
- Simmer with Beef: Return the seared beef to the skillet, mixing it into the sauce. Reduce the heat slightly and let it simmer for 5 minutes to allow the flavors to meld together.
- Finish the Sauce: Lower the heat further and stir in the sour cream gently, avoiding curdling. If a thicker sauce is desired, dissolve the cornstarch in 2 tablespoons of water and stir it into the sauce. Simmer for an additional 2 minutes until the sauce thickens.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Use tender cuts of beef like sirloin or tenderloin for best results and quick cooking.
- If you prefer a thicker sauce, cornstarch can be added, but it’s optional.
- For a lighter version, substitute sour cream with Greek yogurt, but add it at the end off the heat to prevent curdling.
- Cook noodles or rice separately according to package instructions to serve with the stroganoff.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the sour cream.
