An Easy Beef Stroganoff made with tender, sautéed beef cooked with lightly caramelized onions and mushrooms in a sour cream-based sauce served over egg noodles or rice. The dish's flavors are rich and savory, with a creamy and slightly tangy stroganoff sauce that balances the earthy flavors of the mushrooms and the tender, juicy beef
What Makes this recipe worth cooking!
- An easy weeknight comfort food dinner ready in under an hour.
- This beef stroganoff recipe does not use canned mushroom soup.
Main Ingredients Notes
The full list of ingredients, detailed instructions, and the notes for this Beef Stroganoff Recipe is included in the recipe card at the bottom of the post.
- Steak is used for a classic beef Stroganoff; however, you can make this more economical by using ground beef or even substitute boneless skinless lean chicken.
- Mushrooms are a key ingredient and provide that earthy flavor to the dish. I used button mushrooms for this recipe because they are easy to find in most supermarkets; cremini or portabello mushrooms also work well.
- Worcerstshire can be substituted with tamari sauce, a Japanese soy sauce that does not contain wheat and is a little richer and thicker than traditional soy sauce. You would substitute at a 1:1 ratio.
- The Sour Cream can be substituted with equal amounts of plain Greek Yogurt, a Nuefchatel cheese, or even cream cheese.
- A lower sodium Beef Broth or a homemade broth is preferred; however, you can substitute it with a Vegetable broth with very good results.
Recipe Instructions
One: Heat a heavy skillet over high heat. Add the olive oil and tip to coat the bottom of the skillet. Add the mushroom and cook for about 2-3 minutes. Occasionally shake the pan to cook the mushrooms evenly.
Two: In the same skillet, add the steak strips and sear the steak until well browned, about 2 minutes on each side. When the meat is seared, transfer it to the bowl with the mushroom and set aside.
Three: Add ½ cup of the beef broth and Worcestershire sauce to the skillet. Use a wooden spoon to scrape up any brown bits (deglazing). Simmer for about 30 seconds, then pour the broth into the bowl with the meat and mushrooms.
Four: In the same skillet, melt the butter and saute the onions until soft, about 2 minutes; add the garlic, and cook for another 30 seconds.
Five: Stir in the tomato paste and flour with a whisk.
Six: Add the remaining beef broth, steak, and mushrooms into the skillet and cook for about 20 minutes. The sauce will start to thicken.
Step Seven: Mix about ¼ cup of sauce from the skillet and sour cream in a small bowl. Add back into the skillet, stirring to combine.
Helpful Tools
Check out my Amazon Affiliate links below:
- Heavy Skillet
- Chefs Knife
What sides to serve with the Beef Stroganoff
The traditional way to serve Beef Stroganoff is over egg noodles or try with another pasta. Another way is to serve it with garlic rice which compliments the creamy mushroom sauce.
Recipe Notes
You will notice that the recipe does not use added salt because so many ingredients have salt. Wait until the dish is fully cooked, and then adjust the salt to your personal taste.
Storage and Reheating Instructions
- Coll leftovers completely and refrigerate in an airtight container for up to 2 days.
- To freeze, cool completely and transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight, do not thaw at room temperature.
- Reheat leftovers in the microwave using a microwave-safe container or in a saucepan over medium heat.
Common Questions
The best beef for beef stroganoff is tender cuts of beef such as sirloin, tenderloin, or ribeye. These beef cuts hold up well when sliced into thin strips, the traditional preparation for beef stroganoff.
More Hearty Beef Stew Recipes You May Enjoy
Did you make this recipe? I would love it if you left a comment or review! Be sure to follow "The Stew Lady" on Pinterest or check out my Facebook page.
Easy Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- ½ cup sliced button mushrooms
- 1 pound new york strip steak sliced thin strips
- 1 tablespoon Worcestershire sauce
- 1 ¾ cups beef broth
- 1 tablespoon butter
- 1 small onion minced
- 3 cloves garlic pressed
- 1 teaspoon tomato paste
- ¼ cup flour
- ⅓ cup sour cream
Instructions
- Heat a heavy skillet over high heat. Add the olive oil and tip to coat the bottom of the skillet. Add the mushroom and cook for about 2-3 minutes. Occasionally shake the pan to cook the mushrooms evenly. Transfer the cooked mushrooms to a large bowl and set aside.
- In the same skillet add the steak strips and sear the steak until well browned, about 2 minutes each side. when the meat is seared transfer to the bowl with the mushroom and set aside.
- Add ½ cup of the beef broth and Worcestershire sauce to the skillet. use a wooden spoon to scrap up any brown bits (deglazing). Simmer for about 30 seconds and then pour the broth into the bowl with the meat and mushrooms.
- n the same skillet, melt the butter and saute the onions until soft, about 2 minutes; add the garlic, and cook for another 30 seconds.
- With a whisk, stir in the tomato paste and flour.
- Add the remaining beef broth, steak, and mushrooms into the skillet and continue cooking for about 20 minutes. The sauce will start to thicken.
- In a small bowl mix about ¼ cup of the sauce from the skillet and the sour cream. Add back into the skillet stirring to combine.
Notes
Storage and Reheating Instructions
- Coll leftovers completely and refrigerate in an airtight container for up to 2 days.
- To freeze, cool completely and transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight, do not thaw at room temperature.
- Reheat leftovers in the microwave using a microwave-safe container or in a saucepan over medium heat.
Leave a Reply