Easy Beef Stroganoff Recipe

Beef Stroganoff Ingredients

• Canola oil (2 tablespoons): Helps brown the beef quickly and keeps it from sticking, building flavor right from the start.
• Chuck roast or sirloin steak, sliced into bite-sized strips (1½ pounds): This is the hearty, tender bite of the dish, and slicing it into strips helps it cook faster and stay tender.
• All-purpose flour (¼ cup): Coats the beef for light browning and helps thicken the sauce as it simmers.
• Salt (½ teaspoon, plus more to taste): Brings out the savory flavor in the beef and broth, and you can adjust at the end.
• Pepper (½ teaspoon, plus more to taste): Adds a little warmth and balances the creamy sauce.
• Full-sodium beef broth (2 cups): Creates the base of the sauce and adds deep beefy flavor, full-sodium gives the best taste.
• Worcestershire sauce (1-2 tablespoons): Adds savory depth and a little tang that makes stroganoff taste extra rich.
• Medium egg noodles (3 cups or 12 ounces): The classic stroganoff noodle, they soak up the sauce and make the meal filling.
• Sour cream (1 cup): Gives the sauce its signature tangy creaminess and that classic stroganoff flavor.
• Whipping cream (¼ cup): Adds richness and smooths out the sauce so it feels silky and comforting.
• Garlic salt (1-2 teaspoons): Seasons the sauce quickly and adds savory garlic flavor without extra steps.
• Chopped fresh parsley, optional (chopped fresh parsley, for garnish): Adds a fresh pop of color and lightness to finish the dish.

How to Make Beef Stroganoff

BROWN. Add oil to a large skillet on medium high heat. Toss meat with flour and salt and pepper to taste. Sear beef in hot oil, about 2 minutes per side. Add in broth and Worcestershire sauce and simmer for about 15 minutes.

NOODLES. Cook egg noodles according to package directions.

SAUCE. Add sour cream, whipping cream and garlic salt to meat mixture and combine right before serving. Add noodles to mixture and combine or serve gravy meat over a bed of noodles. Garnish with parsley if desired.

Kristyn’s Recipe Tips

• Slice the beef against the grain into small strips, it makes the meat much more tender.
• Brown the beef quickly, overcooking it early can make it tougher, it will finish cooking as it simmers.
• Keep the heat low when adding sour cream and cream, high heat can make dairy separate.
• We usually serve the stroganoff over noodles, but rice or mashed potatoes are also delicious.
• Prefer the slow cooker? Brown the meat first, then cook on low 3-4 hours with broth and Worcestershire; stir in dairy and noodles right before serving.

5 from 22 votes

Beef Stroganoff Recipe

By: Kristyn Merkley

Easy homemade Beef Stroganoff with tender beef, creamy sauce, and egg noodles, a quick comfort food dinner that tastes restaurant-style.

Servings: 8

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Video

Ingredients 

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• ▢ 2 tablespoons canola oil
• ▢ 1½ pounds chuck roast or sirloin steak, sliced into bite-sized strips (or ground beef)
• ▢ ¼ cup all-purpose flour
• ▢ ½ teaspoon salt, plus more to taste
• ▢ ½ teaspoon pepper, plus more to taste
• ▢ 2 cups full-sodium beef broth
• ▢ 1-2 tablespoons Worcestershire sauce
• ▢ 3 cups (or 12 ounces) medium egg noodles
• ▢ 1 cup sour cream
• ▢ ¼ cup whipping cream
• ▢ 1-2 teaspoons garlic salt
• ▢ chopped fresh parsley, for garnish (optional)

Instructions 

• Heat oil in a large saucepan over medium-high heat. Toss meat with flour, salt and pepper and cook in hot oil for about 2 minutes per side.
• Add broth and Worcestershire sauce and simmer for 15 minutes.
• Meanwhile, cook egg noodles according to package directions. Drain when done.
• Add sour cream, whipping cream and garlic salt to meat mixture and stir.
• Add noodles and toss to coat, or serve meat over noodles. Add more salt and pepper to taste if needed.
• Sprinkle with fresh parsley if desired and serve warm.

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Notes

Recipe Tips.

• If needed, brown the meat in batches so the meat sears; crowding the pan can steam it and dull the flavor.
• Prefer the slow cooker? Brown the meat first, then cook on low 3-4 hours with broth and Worcestershire; stir in dairy and cooked noodles right before serving.
• We usually serve the stroganoff over noodles, but rice or mashed potatoes are also delicious.

Prep ahead. The stroganoff gravy can be refrigerated for 2-3 days or frozen for up to 3 months. Reheat in the slow cooker or on the stovetop until hot, then serve with noodles.

Store leftovers in airtight containers and refrigerate for 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Add a splash of beef broth if the sauce needs loosening.

Nutrition

Serving: 1cup, Calories: 627kcal, Carbohydrates: 68g, Protein: 31g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 159mg, Sodium: 785mg, Potassium: 597mg, Fiber: 3g, Sugar: 3g, Vitamin A: 357IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared August, 2014.