See my guide on how to use an Instant Pot.
This Beef Stroganoff recipe has thinly sliced steak served in a flavorful creamy mushroom sauce. This quick and easy meal is so good served over mashed potatoes or egg noodles.
Why You’ll Love this Beef Stroganoff Recipe
- A Flavorful Classic. While this dish originated in Russia, as it’s become more widely popular many variations on the original recipe have emerged, including ground beef stroganoff. The creamy sauce is often made with sour cream and mustard, which give it a rich, tangy flavor. Mushrooms and sliced onions make the sauce hearty and flavorful.
- Quick and Easy. This recipe comes together in one skillet, in just over 30 minutes. It’s an easy dinner idea that you’ll want to keep in your weeknight rotation.
- Comfort Food. With its rich, creamy sauce and tender bites of steak, this beef stroganoff recipe is so comforting. Plus, any meal that I can serve over Mashed Potatoes or noodles is a winner in my book!
Beef Stroganoff Ingredients
- Steak: The best options for beef stroganoff are top sirloin, boneless ribeye or filet mignon. You want to use a good tender steak with a little fat marbled throughout.
- Olive Oil: For searing the beef.
- Salt and Pepper: To season the meat, then the mushrooms, and then finally the finished dish as needed, to taste.
- Butter: Adds richness to the gravy.
- Onion: Thinly sliced onion adds flavor to the gravy.
- Mushrooms: For umami flavor. I like to use cremini mushrooms because they are more flavorful than white button mushrooms.
- Garlic: Adds delicious flavor.
- Flour: To thicken the sauce.
- Beef Broth: I recommend using low sodium beef broth so that you have better control over the amount of salt in the dish.
- Dijon Mustard: Adds flavor to the sauce. The mustard flavor does come through in the sauce; if you don’t care for mustard you can substitute 1 tablespoon of Worcestershire sauce for flavor.
- Thyme: Both dried thyme and fresh thyme work well here.
- Sour Cream: Makes the sauce rich and creamy and adds a slight tangy flavor. Be sure to use full fat sour cream so that it doesn’t curdle in the sauce. For a lighter option, you can substitute full fat plain Greek yogurt.
How to Make Beef Stroganoff
Here’s an overview of the steps to making this recipe. You’ll find the full printable recipe with ingredient amounts below.
Sear the beef. Heat the olive oil in a large skillet. Add the thinly sliced steak and season with salt and pepper. Sear the steak on both sides, 1-2 minutes per side. Transfer the steak to a clean plate.
Sauté onion and mushrooms. Add the butter to the pan. Once it melts, add the sliced onions and cook for 2 minutes. Then add the mushrooms and cook until softened and browned. Sprinkle on some salt and pepper.
Add garlic and flour. Cook for 30 seconds. Then stir in the beef broth, Dijon mustard and thyme.
Temper the sour cream. Stir a few tablespoons of the warmed broth into the sour cream. This will help to make sure that the sour cream doesn’t curdle when you stir it into the hot sauce in the pan.
Thicken the sauce. Simmer it for 2-3 minutes, stirring and scraping up any flavorful browned bits from the bottom of the pan.
Return the beef to the skillet and cook for 1 minute to warm it through.
Stir in the tempered sour cream. Then serve and enjoy!
Wondering what to serve with beef stroganoff? Here are a few delicious ideas.
- Potatoes: Instant Pot Mashed Potatoes are so easy to make, and these Garlic Mashed Potatoes are full of flavor.
- Noodles: Egg noodles are traditionally served with stroganoff, or serve it over pasta.
- Rice: You can also serve the beef stroganoff over white rice or brown rice to soak up the extra sauce.
- Salad: Add freshness to the meal with a crisp Green Salad.
- Bread: Serve some crusty bread or Dinner Rolls to soak up the delicious mushroom gravy.
More Easy Dinner Ideas
- ⅓ cup full fat sour cream, or full fat plain Greek yogurt
- 2 tablespoons olive oil
- 1 pound thinly sliced steak, top sirloin, boneless ribeye or filet mignon
- salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ¾ cups low sodium beef broth, one 14.5 ounce can
- 2 teaspoons Dijon mustard
- ½ teaspoon dried thyme, or 1 teaspoon fresh thyme
- cooked egg noodles, pasta, mashed potatoes or rice, for serving
- chopped fresh parsley, optional, for serving
- Place the sour cream (or Greek yogurt) in a medium bowl. Set aside to let it come to room temperature while you prepare the rest of the recipe.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the steak strips to the pan in a single layer. (Cook in two batches if needed.) Sprinkle steak with salt and pepper. Sear on the first side, undisturbed, for 1-2 minutes, then flip and cook on the second side for 1-2 minutes. (You just want to brown the steak, it can finish cooking in the sauce.) Remove steak to a clean plate and loosely cover with foil to keep warm.
- Add the butter to the pan. Once melted, add the onion. Cook, stirring often, for 2 minutes. Add the mushrooms and cook, stirring occasionally, for 6-8 minutes, until softened and browned. Season with some salt and pepper.
- Add the garlic and flour and cook, stirring, for 30 seconds. Stir in the beef broth, Dijon mustard and dried thyme. Remove 3-4 tablespoons of the hot broth from the pan and stir it into the sour cream. (This tempers the sour cream so that it won't curdle when you later add it to the hot sauce.) Set tempered sour cream aside.
- Bring the pan to a simmer and cook for 2-3 minutes, until the sauce thickens, stirring often and scraping up any browned bits from the bottom of the pan. Return the beef to the skillet and cook for about 1 minute.
- Remove the pan from the heat. Stir in the tempered sour cream. Taste and season with more salt and pepper if needed.
- Serve beef stroganoff over noodles, mashed potatoes or rice, garnished with fresh parsley, or as desired.