This traditional Beef Stroganoff recipe is made from scratch, but it still manages to be easy enough for a weeknight. Seared sirloin steak, meaty mushrooms, and creamy sauce served over egg noodles is the ultimate comfort food dinner!
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Why You’ll Love This Easy Beef Stroganoff Recipe
- Comfort Food Goodness. With tender mushrooms, beef, and a creamy sauce over pasta noodles, traditional beef stroganoff is a nostalgic dish that fills the tummy and warms the heart. While stroganoff exists in various forms, from Ground Beef Stroganoff to Slow Cooker Beef Stroganoff and Instant Pot Beef Stroganoff, this classic stove top version is the center of them all.
- Budget-Minded. Stroganoff stretches beef to more servings, so you can feed a larger crowd for less. (Lentil Soup is another supremely satisfying but budget-friendly meal!)
- One-Pot Dinner. Like my other one-pot recipes, everything cooks in the same vessel—even the noodles!—for easy clean up.
- Grandma-Approved. I have so many wonderful memories of my Grandma Dorothy cooking creamy beef stroganoff for my sisters and me. To this day, I can taste the love. You will too! Your whole family will love this easy stroganoff tonight, and for years to come.
5 Star Review
“I just have to say this will be my go to Beef Stroganoff recipe going forward! Very easy to follow and I love how it used simple ingredients while being so flavorful!”— Amy —
How to Make Beef Stroganoff
- Steak. Sirloin is my favorite beef for stroganoff because it is lean and stays tender when cooked quickly.
- Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.
- Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.
- Beef Stock. Use unsalted so it doesn’t get too salty.
- Greek Yogurt. This beef stroganoff recipe is made without sour cream and without heavy cream. Greek yogurt is my forever-favorite substitution. It adds protein to the dish and a nice tang. Use full-fat Greek yogurt, as nonfat will curdle.
- Worcestershire. Oomphs up the savory factor.
- Dijon. Paired with the Worcestershire, this dish is unstoppable.
- Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.
- Cut the Steak into Strips. Pat dry first.
- Season. Salt and pepper bring out the flavors in the meat.
- Sear the Meat. Get the sides brown, cooking the beef in even layers.
- Sauté the Mushrooms. Do this in butter for the best flavor.
- Add Flour. This will thicken the stroganoff.
- Add the Broth. Do this slowly while stirring.
- Simmer the Noodles. The cook right in the pot! EASY.
- Temper the Greek Yogurt. Stirring it with some of the hot liquid will make sure the sauce doesn’t curdle.
- Cornstarch Slurry. This makes the stroganoff thicker.
- Stir It All Together. Serve hot with additional fresh thyme. ENJOY!
- Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
- Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).
- Chicken Stroganoff. A one-pot stroganoff with ground chicken.
- Pork Stroganoff. Swap sliced pork tenderloin for the sirloin.
- To Store. Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. I do not recommend freezing beef stroganoff as the texture of the mushrooms will be come mushy after reheating.
Meal Prep Tip
Buy pre-sliced mushrooms for faster meal prep time. You can also slice your steak the day before cooking and save in an airtight storage container in the refrigerator.
What to Serve with Beef Stroganoff
- Noodles. Egg noodles are the most traditional way to serve stroganoff, though you can certainly swap penne, rigatoni, or your pasta shape of choice.
- Mashed Potatoes. Try Garlic Mashed Potatoes or the Best Mashed Potatoes recipe for something classic, Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method, or Cauliflower Mashed Potatoes for a low-carb option.
- Rice. Here’s How to Cook Brown Rice and How to Make White Rice.
- Salad. Arugula Salad is my go-to quick and simple side dinner salad.
- Roasted Vegetables. Roasted Brussels Sprouts or Roasted Broccoli would add greens to your meal for a well-balanced dinner.
Recommended Tools to Make this Recipe
- Dutch Oven. This is an amazing and high-quality Dutch oven for all your one pot meals. This one is also great and easier on the wallet.
- Non-Slip Cutting Board. Essential kitchen tool for all your meal prep. These are great because the grooves will catch any of the steak’s juices while you slice.
- Nesting Mixing Bowls. A 10-piece set, there is a bowl for every mixing need.
Recipe Tips and Tricks
- Use Sirloin. I prefer sirloin for beef stroganoff, because it balances tenderness with affordability. While you can also use another tender cut like tenderloin or ribeye instead, these cuts are expensive, so I prefer to save them for enjoying on their own, like Air Fryer Steak.
- Don’t Skip Patting the Steak Dry. This allows the seasoning to stick better and it also helps the beef get a nice sear, which makes your stroganoff a little bit more delicious and flavorful.
- Give the Steak Some Space. If you can’t fit it in a single layer in the Dutch oven, sear it in batches. Crowding the steak into the Dutch oven will prevent it from properly browning. (The saddest two words in the English language are “steamed beef.”)
- Cook the Flour. It can be hard to tell when it’s cooked since the mushrooms will darken its color, but if you stir it constantly for a minute or two, you should be good. Adding the flour and then pouring in broth right away will give your beef stroganoff sauce a raw flour flavor.
- 1 1/2 pounds boneless sirloin steak
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces cremini mushrooms (baby bella), sliced
- 4 cups unsalted beef stock divided
- 8 ounces whole wheat egg noodles or penne, rotini, or similar short noodle
- 2/3 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- 2 teaspoons chopped fresh thyme plus additional for serving
- Pat the steak dry. Cut against the grain into thin strips. Cut the strips crosswise so you have 1-inch x 2-inch pieces the beef (they will look rather large, but this size stays more tender). Place in a bowl and top with the salt, pepper, garlic powder, and onion powder. Stir to evenly coat.
- In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the beef in a single layer. Let cook undisturbed for 3 minutes. Stir and spread back into an even layer. Turn the pieces as needed so that they cook on both sides. Let cook on the other side until the beef is browned all over, about 2 minutes more. Transfer to a plate and cover to keep warm.
- Reduce heat to medium-low. To the pot, add the butter and mushrooms. Stir to melt the butter and coat the mushrooms. Continue to cook the mushrooms, stirring periodically, until they brown nicely but have not yet given up their liquid, about 7 to 9 minutes.
- Sprinkle the flour over the top of the mushrooms. Stir continually, until all of the white bits of the flour disappear. Splash in about one-third of the broth. Stir to scrape off any bits that have stuck to the bottom of the pot.
- Add the rest of the beef broth and increase the heat to a simmer. Add the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and recovering the pot every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- While the noodles cook, place the Greek yogurt in a medium bowl. Scoop out a few spoonfuls of the simmering broth and stir it in with the Greek yogurt. Stir in the Worcestershire and mustard. Set aside (this step deters curdling).
- Once the noodles are cooked, uncover the pot and add the cornstarch slurry. Stir and let simmer until the broth at the bottom of the pot thickens slightly, about 1 minute. Remove from the heat and let cool 1 minute.
- Stir in the beef along with any juices that have collected on the plate, thyme, and the Greek yogurt mixture. Taste and adjust seasonings as desired (we usually add a pinch or two of additional pepper). Let rest a few minutes, then serve hot with additional fresh thyme sprinkled on top.
- TO STORE: Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
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