Why We Love This Beef Stroganoff Recipe
Hearty. With steak strips and egg noodles, this dish is a real belly filler. Creamy. Sour cream creates an unbelievably creamy sauce. Flavorful. The sauce is seasoned with mushrooms and white wine, and it’s perfectly tangy thanks to Dijon mustard and Worcestershire sauce.
Variations on Easy Beef Stroganoff
This homemade beef stroganoff is easy to adapt! For a vegetarian version, replace the beef with an assortment of mushrooms and swap out the beef broth for vegetable broth. You can also swap out the beef for a different protein, like chicken breasts, pork tenderloin, turkey breast, or even seafood (shrimp or scallops are delish!). Add a little heat to the dish with chili flakes, or enhance the richness by adding in some caramelized onions or red wine.
How to Store and Reheat
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Beef stroganoff makes for a great freezer meal. Let it cool fully before storing it in an airtight container or freezer bag. It will keep well for 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Spoon your beef stroganoff on a bed of egg noodles for a traditional take. You can also serve it with white rice or mashed potatoes and a simple vegetable side like Baked Green Beans, or Roasted Vegetables.
More Beef Stroganoff Recipes To Try
Crockpot Beef Stroganoff Beef Stroganoff Casserole Beef Stroganoff Soup
How to Make Beef Stroganoff Step by Step
Prepare the Beef: Slice 1½ pounds of ribeye steak against the grain into ¼-inch thick strips, discarding any excess fat. Season with salt and pepper to taste. Cook the Beef: In a large skillet set over high heat, add 1 tablespoon olive oil. Working in batches, sear the strips of beef for 1-2 minutes on each side, then transfer it to a plate. Repeat with the remaining meat, adding more olive oil as needed. Once all of the beef is seared, set aside. Sauté the Vegetables: In the same skillet, melt 3 tablespoons of unsalted butter. Add 1 pound of sliced cremini mushrooms and 1 diced yellow onion and cook for 4-5 minutes, until the onions soften and the mushrooms have released all of their liquid and begin to brown. Add the Garlic: Add 3 minced cloves of garlic and sauté for 30 seconds, until fragrant. Deglaze the Pan: Pour in ½ cup of dry white wine and deglaze the pan, then bring it to a boil. Once boiling, reduce the heat to medium and simmer until nearly evaporated, 4-5 minutes. Thicken the Sauce: Sprinkle ¼ cup of all-purpose flour over the onion-mushroom mixture, stirring until incorporated. Fold in ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, and ½ tablespoon of Italian seasoning, stirring until everything is fully incorporated. Add the Broth: Pour in 1¾ cups of low-sodium beef broth and stir until smooth, then bring the mixture to a simmer for about 5 minutes, stirring often, until thickened. Cook the Noodles: While the sauce simmers, prepare 10 ounces of egg noodles according to the package instructions. Drain and toss the noodles with 2 tablespoons of unsalted butter and cracked black pepper. Garnish and Serve: Return the meat and any juices back into the sauce and heat until warmed through. Stir in fresh parsley and serve over noodles.
