Make this Classic Beef Stroganoff for dinner. The tender strips of beef coated with rich and savory gravy along with onions and mushrooms is comfort food at it’s finest. It’s the BEST recipe for a quick and easy dinner.

 

Making Beef Stroganoff from scratch is so incredibly easy. It’s a recipe that can be made in one pot so prep and cleanup are a breeze. Your family will ask for this comforting and delicious meal over and over again.
We like to serve our Stroganoff with

This Beef Stroganoff recipe punches a ton of flavor in one dish. The sauce is creamy, the mushrooms are savory, and the sour cream adds the perfect amount of tang. Serve it over egg noodles (our favorite and traditional way), mashed potatoes or even rice.

We use a ribeye steak when making our Stroganoff. My tip is that most any cut of beef can be used, even a cheap cut. You just need to be sure to slice the meat thin and be cautious of over-cooking. Over cooked cheap steak can cause the meat to be tough.

Mushrooms and onions add a delicious flavor to the creamy gravy. If you have picky eaters, they can be omitted but, some flavor will be lost. A good way to hide the onion is to puree them so they can be hidden and still keep the flavor.

Beef Stroganoff Ingredients

Making Beef Stroganoff from scratch is gonna need a few ingredients. On the plus side, these are all pretty common grocery store ingredients or fridge and pantry staples you might already have on hand! In case you have to make a run to the store, here’s all the ingredients for Beef Stroganoff you’ll need for our recipe:

• Steak – We used beef ribeye for this recipe, but you can use cheaper cuts of beef. For cheap alternatives to ribeye, try to find chuck eye steak, hanger steak, or maybe some boneless beef short ribs.
• Salt and Pepper
• Flour – Just regular all-purpose flour here.
• Olive Oil – Or another neutral oil for cooking meat like grapeseed oil or vegetable oil. You can also use beef tallow or beef fat here if you want extra beef flavor.
• Onion – Use yellow onions or Vidalia onions. White onions will work in a pinch and avoid purple or red onions.
• Butter
• White Mushrooms – You can also use Baby Bella mushrooms if you’re wanting a bit more savory flavor. We’d avoid extra savory mushrooms like shiitake and portobello.
• Garlic – We used minced garlic from the jar to make things quick and simple.
• Beef Broth
• Worcestershire Sauce – Just a little dash of added savory to this dish goes a long ways!
• Dijon Mustard – This’ll add a bit of mustard tang to help balance out all the savory, rich beef flavors. Brown mustard might work in a pinch here- just avoid grainy mustard to keep the sauce smooth.
• Sour Cream – Technically optional, but a big dollop of sour cream at the end can help pull everything together into one rich, creamy sauce for Beef Stroganoff!

See recipe card for quantities.

How to make Beef Stroganoff from scratch

Homemade Beef Stroganoff is really simple to make once you’ve got all the ingredients together. It’s a very “hands-on” recipe, but it’s still an easy recipe just the same- any good home cooking needs a bit of effort! To make this Easy Beef Stroganoff recipe, here’s all you need to do:

• Start by prepping steak. Transfer ribeye to cutting board and cut into 1/2-inch thick strips. Season with salt and pepper.

• Move steak strips to a large plastic bag and add half of your flour. Close plastic bag and shake well to coat steak with flour.

• Grab large pot or Dutch oven and set on stovetop over medium-high heat. Add olive oil and, once olive oil is heated through (look for shimmering), add steak strips in batches. Cook each batch of steak strips for about 3 minutes before transferring to a plate and setting aside.

• Add butter to Dutch oven and let melt before adding diced onions. Reduce heat to medium and cook for 4 minutes or until onions are translucent.

• Next, add mushrooms and garlic and mix everything together. Let cook another 4 minutes to soften mushrooms.

• Add remaining flour and stir to coat mushrooms. Cook 2 minutes.

• Now add mustard, Worcestershire sauce, and beef broth. Mix well to dissolve mustard before turning heat up to high.

• Bring stroganoff to a boil before reducing heat down to a simmer. Let simmer uncovered for 5 minutes. Now add beef to stroganoff and stir to combine before cooking another 4 minutes.

• If using, add sour cream and stir in to combine.

• Keep Beef Stroganoff warm while you prepare egg noodles. Either serve Beef Stroganoff over egg noodles or add noodles to stroganoff and mix together.

Storage / Freezing

Storage: If you’re expecting leftover Beef Stroganoff, keep it separate from the noodles for best storage. Let cool before transferring to an airtight resealable container and keeping in the fridge. Your leftover Stroganoff should last 3-4 days in the refrigerator.

Freezing: You can also go with frozen Beef Stroganoff if you want to store it for longer. For best results, put leftovers into freezer bags and squeeze out any excess air before putting in the freezer. Freezing Beef Stroganoff should help it last 2-3 months before the taste and texture start to worsen- let thaw in the fridge overnight before reheating on the stovetop with a splash of milk or beef broth.