Easy Beef Stroganoff is packed with flavor and so delicious. It’ll be the best homemade beef stroganoff recipe you ever make and the whole family will love it.
Why I love this Easy Stroganoff Recipe
I love this recipe because it’s so quick to make! It is also a favorite with almost everyone who tries it. Comforting, creamy, and delicious.
One of our all-time favorite family meals is easy beef stroganoff. I grew up eating a version of this that used cream of mushroom soup, and while that is delicious I love my homemade easy beef stroganoff recipe even more! It’s so easy to make and can be made from start to finish in 30 minutes.
Another one of my favorite things about this easy beef stroganoff is that it can be a great way to use up leftover beef! I hate wasting food, but who wants a re-heated steak? Not me!
Homemade Beef Stroganoff Ingredients
- Butter
- Beef
- Onion
- Mushrooms
- Garlic cloves
- Sage
- Flour
- Broth
- Worcestershire sauce
- Soy sauce
- Whipping cream
- Sour cream
- Salt
- Pepper
I have used just about every cut of beef in this easy beef stroganoff recipe and it always turns out great. We love using ground beef, it’s easy and affordable.
Keep in mind that if you buy stew beef chunks, they will work great in this easy beef stroganoff recipe but you’ll need to cook them longer so they aren’t tough. A lot of readers have commented that they used their pressure cooker to soften stew meat before making the recipe – such a great idea! Nicer cuts of beef will be more tender which can be important in this dish since it is cooked quickly.
How to make Beef Stroganoff
Here is the recipe for easy beef stroganoff that is totally homemade! Per usual, I make mine in a cast iron skillet
(linked to the one I have and love, it will last you forever). Let me know if you try it and what you thought!
- In a large skillet, melt 1 tablespoon butter.
- Brown beef, remove from skillet and set aside. If there is a lot of excess grease, remove it.
- Add the rest of the butter.
- Sauté onions and mushrooms until soft and starting to turn golden, about 3-4 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add sage and flour and stir until flour is cooked a bit, about 2 minutes.
- Add beef broth, stirring constantly.
- Stir in Worcestershire sauce, soy sauce, and the beef along with any accumulated juices.
- Simmer on low heat until thickened, flavors have melded, and beef is cooked through, about 10 minutes. Be sure it’s not burning or sticking on the bottom by stirring occasionally.
- Off heat, stir in cream and sour cream until combined.
- Serve over egg noodles or rice.
How to serve this Easy Beef Stroganoff Recipe
Easy beef stroganoff is best served over noodles and rice.
What can you use instead of egg noodles in beef stroganoff?
You can serve beef stroganoff over any kind of pasta, or you can serve it over rice or couscous.
What do you eat with stroganoff?
- Easy Canned Green Beans
- How to Cook Frozen Corn
- Kale Apple Salad
- Cherry Tomato Salad Recipe
- Easy Cucumber Salad Recipe
Need the perfect side dish? Check out these honey glazed carrots or The Best Homemade Bread Recipe. Looking for more family favorite dinner ideas? Check out my round up post of our 7 Favorite Fall Family Dinner Recipes!
How to store Easy Beef Stroganoff
Easy beef stroganoff can be stored in the refrigerator for up to 5 days.
Best Beef Stroganoff Recipe FAQs
Because of the short cook time, ground beef is best for this recipe. You can also use leftover beef that has already been cooked. Steak, roast, anything you have.
The sauce in the beef stroganoff is made of beef broth, broth, Worcestershire sauce, soy sauce, whipping cream, sour cream
Worchestershire sauce is acidic so it can help tenderize meat.
This sauce is already very flavorful. If it is not meeting your expectations, make sure that it is salted enough. Not having enough salt will dull the other flavors.
Yes, you can use chicken broth instead of beef broth.
More Easy Beef Recipes
More favorites from Longbourn Farm
Easy Beef Stroganoff Recipe
Equipment
Ingredients
- 4 tablespoons butter
- 1 pound beef this can be any type you choose (see note)
- 1 cup onion chopped
- 1 cup white mushrooms sliced
- 4 cloves garlic minced
- 2 teaspoons ground sage
- 3 tablespoons flour
- 2 cups beef broth
- 2 tablespoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 2 tablespoons heavy whipping cream
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
- In a large skillet, melt 1 tablespoon butter.
- Brown beef, remove from skillet and set aside. If there is a lot of excess grease, remove it.
- Add the rest of the butter.
- Sauté onions and mushrooms until soft and starting to turn golden, about 3-4 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Add sage and flour and stir until flour is cooked a bit, about 2 minutes.
- Add beef broth, stirring constantly.
- Stir in Worcestershire sauce, soy sauce, and the beef along with any accumulated juices.
- Simmer on low heat until thickened, flavors have melded, and beef is cooked through, about 10 minutes. Be sure it’s not burning or sticking on the bottom by stirring occasionally.
- Off heat, stir in cream and sour cream until combined.
- Serve over egg noodles or rice.
Kathy says
I found this recipe in a link from one of your other recipes & the link was for make ahead freezer meals, but you don’t provide here any instructions for freezing and reheating…can you please provide those instructions for this recipe too? Thanks!
Alli says
Hi Kathy, here is the link to the freezer post. For this recipe you would just freeze the beef stroganoff after it’s cooked and simple reheat on the stovetop or in the microwave. Can you tell me which post had the original link? That way I can correct it 🙂
Courtney says
This recipe is amazing! It’s become a quick favorite for my entire family including my picky eaters. Thanks for sharing!!
Alli says
So glad you liked it! Thanks for letting me know Courtney!
Ashley says
Will it change the flavor of the recipe if I don’t use muchrooms? This looks so good! I just can’t stand mushrooms.
Alli says
Not at all! In fact, I leave them out often because they aren’t my favorite 🙂
Kathy says
Am tring this tonight for finest dinner… thanks for sharing
Alli says
You’re welcome!
Anonymous says
Great, easy to follow and wonderfully delicious recipe. We will definitely have it again!
Alli says
Thank you so much!!
Nikki P says
My husband always talks about beef stroganof and I personally have never had it. Qould like to make it for him, but I cant have flour, is there something else I can substitute.
Alli says
Hi Nikki! Great question. If he can have cornstarch, you can add 1 tablespoon into the 1 1/2 cups of beef broth, and then follow the recipe as written. Does that make sense?
Jacob says
Please give me the recipe for 16 people!!!
I need it ASAP
Alli says
Hi Jacob, there are a few ways to figure this out. The easiest way is to simply use the slider bar that appears when you hover your mouse (desktop) or hold your finger (mobile) over the serving number listed on the on the recipe card, all my recipes are scalable so you can adjust servings to fit your needs. The second way would be to simply multiply all the ingredient amounts by 4 since the estimated serving size is 4 people. Just keep in mind that sometimes increasing a recipe volume that much can change how it turns out. Unfortunately, I can’t always check and respond to comments right away so hopefully, this is still useful to you.
Anonymous says
Making this tonight! Yummy, I’m so excited to find a recipe that does not use the Campbell’s soup! YUCK!
Alli says
Yay! It’s so much better from scratch. I hope you love it!!
Amanda says
This is probably one of the best stroganoff recipes I’ve gotten my eyes and hands on…I’m jamaican and my husband has gotten used to a lot of spice. I added ginger and habanero peppers to it…OMG! I have to make this recipe again because it was a dream come true! It’s not overly creamy(I’m lactose intolerant) and gave me a lot of the beef flavor that I was hoping for…..this will become a staple meal for me! ????
Alli says
I’m so happy to hear that, Amanda!!!! Thank you so much for letting me know.
Anonymous says
Great recipie, Thank you!
Alli says
Thank you!!
Tammie Singleton says
Beef stroganoff is my absolute favorite dish and I have made many variations. When I tell you this recipe is my absolute favorite…believe me!! Omg, the flavor is unreal! I have pinned, screenshot, and printed it for my files lol. I used ground beef and it was devine!
Alli says
Thank you so much, Tammie!!! I am so happy to hear that it is your favorite. We love it too! Truth be told, I make it with ground beef most often 🙂
Dana says
This was great. I made a couple of tweaks though. I substituted 1/2 cup of white wine for the same amount of beef broth and used coconut aminos instead of soy sauce, unsalted butter and low sodium beef broth. My husband has to be low sodium for his health and this still packs lots of flavor even with the changes to lower sodium. Thanks
Alli says
I’m glad you liked it Dana! Your changes sound delicious, I love that you lowered the sodium. Thanks for sharing! It’s so helpful for other readers. 🙂
Sammi Windley says
Beef stroganoff is now one of my favorite dishes! Thanks for sharing <3
Emma says
The best Beef Stroganoff recipe that I’ve ever cooked. Simply delicious! My family loved it. I served it over bowtie pasta.
Alli says
Thank you so much, Emma!! I’m so glad to hear they loved it.
Lisa says
Thanks so much for sharing this amazing dish! I’m gluten free and found this very easy to adapt simply using GF Flour in substitution for regular flour and serving with high quality GF egg noodles. My family has begged for me to make it again, which I’m doing tonight by crock potting some T-bone steaks I found in the freezer from a steer we butchered last year. I’m salivating in anticipation for tonight’s dinner!
Alli says
I’m so happy to hear that Lisa!! T-bone steaks sound amazing, I want to come! 🙂 Also, thank you for sharing how you adapted the recipe, that’s so helpful for other readers. I appreciate you!
Anonymous says
Very good recipe. Thanks.
Alli says
Thank you! So glad you enjoyed it.
Sheila Illes says
I cut up a couple of rib eye steaks for this and it is delicious. Made it ahead and put in casserole dish to reheat for dinner. That should give it some time to meld the flavour of the meat through it. No egg noodles on hand so will serve with rice and fresh french bread. Mmm, can’t wait.
Alli says
That sounds AMAZING!! I’m definitely going to try it with rib eye. I love making it ahead, so convenient. Thanks, Sheila!
Jaycheal Fairbourn says
When you say cream what kind of cream do you mean sorry this may be a dumb question but just really confused
Alli says
That is a great question Jaycheal! I use heavy whipping cream. Thanks for asking, I’ll be sure to adjust the recipe to specify that.
Emily says
I have made your recipe many times, and will be making it again! I don’t substitute or change anything! It is perfect! Thank you!
Alli says
Thank you so much Emily, I’m so happy to hear that!
Juliana says
Try using heart of palms instead of mushrooms. It’s delicious in stroganoff.
Alli says
That is a fantastic idea! I will definitely be trying that. Thank you Juliana!
Maddy says
I am usually not one to leave comments, but I’m SO glad I found your recipe! You make it super easy to make from scratch. I’m making it for the 3rd time already!
Alli says
Maddy, thank you for leaving a comment!! I so glad you love the recipe!!
Meg says
Ally, we made this last night for Sunday dinner and my husband & I both loved it. We’re definitely adding it to our regular meal rotation.
Alli says
Hi Meg! I’m so glad you loved it! It’s one of Andy’s favorites as well. 🙂
Jennifer Lee says
What other cuts of beef would you recommend besides stew meat?
Alli says
Hi Jennifer! My family actually loves ground beef best. My second choice is actually using meat from leftover steaks or roast. Is that helpful?
Amber says
Hi, I’m thinking about making this dish tomorrow and I’m not a fan of mushrooms do you think I can use other veggies like carrots or zucchini? I will also be using ground beef and I’m wondering how the different veggies will go with that. But this looks really good and I’m happy to have found a stroganoff made from scratch.
Alli says
Hi Amber! I’m not a fan of mushrooms either, ha! I think either zucchini or carrots would work! I’ve never tried it myself, but that is a great idea. If you use carrots, follow the steps for the mushrooms, just sub in carrots. If you use zucchini, I fear that it may get soggy if it cooks for too long so I’d probably just saute it, remove it from the pan, and then add it back in with the meat. Does that make sense? Let me know if you try it and how it turns out!
Karen says
I add “smushed” canned baby carrots into many ground beef recipes to hide them from the kid. He is yet to know they are there. So I bet carrots in place of mushrooms is fine. But probably not adding to the flavor.
Alli says
Thanks for letting us know Karen!
Jaimie says
I’m using stew meat. Tips for how to adjust to make it more tender?
Alli says
Hi Jaimie! If you have a pressure cooker, you can cook it in there prior to adding it (another reader recommended that) or just cook it in the recipe for a longer amount of time (try 20 minutes and see how it is), just be sure you’re stirring and watching it so it doesn’t get too thick or burn. If you do notice it getting too thick, splash in more beef broth.
Kady says
I just made it w beef stew meat- I seared it on all sides of the meat in some butter- then added a cup of beef broth, covered it, and set it on low for about an hour- and it came our beautifully tender! I was worried about it but it was perfect! Also- I tried it at several points in the recipe process and my hubby and I prefer less worschestershire sauce. Maybe one teaspoon rather than a tablespoon. It kinda took over the flavor of the dish. Will try again sometime and decrease that. Otherwise wonderful recipe! Thanks so much!! ❤️
Kady says
I should have added- I cooked the meat totally separate – just used the pan I seared it in for the mushrooms/onions. Otherwise – I tenderized the meat by itself- apart from the rest of the recipe 🙂
Alli says
I’m so glad you liked it, Kady!! It sounds like your method for tenderizing the stew meat worked perfectly. It’s always great when you can customize the recipe to your tastes as well. Thanks for letting me know you liked it!!
Karen says
Made this today and it was delicious! I will never have to buy those stroganoff recipe bases again from the store – so simple to make from scratch!
Thanks 🙂
Alli says
Hi Karen! I’m so glad you enjoyed it! It is so easy, and so delicious 🙂
Bob says
I learned this exact recipe from a Chef friend of mine. The only thing missing is a 1/4 cup of wine, either Marsala or a good red wine, not the cooking wine you see at the grocery store.
Alli says
That would be a great addition!
Valerie says
Thanks so much.It was delicious.My family loved it.I cooked it last week,and it’s going to be our dinner again this evening
Alli says
I’m so excited to hear that Valerie! Thanks for letting me know how it turned out 🙂 . Happy Cooking!
Valerie says
I’m not much of a cook. The recipe calls for cream,but I’m not sure what kind specifically.Thanks in advance
Alli says
Hi Valerie! I use heavy cream or whipping cream in this recipe. Happy cooking! Let me know how it turns out or if you have more questions. 🙂
Christine B. says
I already made it once according to the recipe, and it was a HUGE hit! The flavor a were exactly like I remember my aunt (she was a chef) making when I was younger.
Would this work in a slow cooker if I add the sour cream at the very end?
I would toss the beef with flour and brown it – like I do when I make my beef stew because it help thicken the sauce as it slow cooks, and then add everything else except the sour cream. What do you think?
Alli says
I’m so glad you liked it Christine!!! Thank you for letting me know :). I think it would totally work in a slow cooker, if you use a similar method for your stew and it turns out it should be no problem at all. That would also be a good way to use a cut of meat like beef chunks and have them be tender. My only concern would be the mushrooms getting mushy depending on how long you cooked it? But as I said in the post, mushrooms aren’t my thing so if you think they would hold up just add them at the beginning. If you do try it in a slow cooker let me know!! That’s a great idea.
Claudette Lanoue says
I have a pressure cooker which I always use when using stewing beef. It comes out tender every time.
Alli says
Great idea!!! That would be perfect for this recipe.