This classic Beef Stroganoff recipe is made from scratch, but it still manages to be easy enough for a weeknight—the best of both worlds! When it comes to comfort food dinners, you can’t beat juicy sirloin steak, meaty mushrooms, and creamy sauce served over egg noodles.
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Creamy comfort food goodness.
With mushrooms, beef, and a creamy-dreamy sauce served with noodles, traditional beef stroganoff is a nostalgic dish that fills the tummy and warms the heart. While we love Ground Beef Stroganoff, Slow Cooker Beef Stroganoff and Instant Pot Beef Stroganoff, this is the original!
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.
Stroganoff gives you more bang for your buck when you splurge on beef, so you can feed a large crowd for less. Like my other one-pot recipes, everything cooks in the same pot—even the noodles!—for easy clean up.
How to Make Beef Stroganoff
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Steak. Sirloin is my favorite beef for stroganoff because it is lean and stays tender when cooked quickly.
- 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 or 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.
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
Cook the Steak. Pat it dry first, then cut it and season it with salt and pepper. Sear the beef—get the sides brown, cooking it in even layers without crowding the pan.
Sauté the Mushrooms. Do this in butter for the best flavor. Add the flour; this will thicken the stroganoff.
Add the Broth. Do this slowly while stirring. Add the noodles. They cook right in the pot! EASY.
Thicken the Sauce. Temper the yogurt first. Stirring it with some of the hot liquid will make sure the sauce doesn’t curdle. Add a cornstarch slurry too.
Stir It All Together. Serve hot with additional fresh thyme. ENJOY!
Stroganoff Variations
- Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
- Chicken Stroganoff. A one-pot stroganoff with ground chicken.
- Pork Stroganoff. Swap sliced pork tenderloin for the sirloin.
- Gluten-Free. To make gluten-free beef stroganoff, swap the all-purpose flour 1:1 for gluten-free flour and use your favorite gluten-free pasta.
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.
- 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.
Beef Stroganoff
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Ingredients
- 1 ½ pounds boneless sirloin steak
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ 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
- ⅔ cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- 2 teaspoons chopped fresh thyme plus additional for serving
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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This was relatively easy and super yummy! The family loved it and it will definitely be in the meal planning rotation from now on. I also plan to vary it up with extra veggies and different types of protein.
Hi Lynda! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for this amazing, healthy beef stroganoff! I am not a big red meat eater, so my husband was overjoyed when I told him we were having beef stroganoff! We both loved it, and I love the fact that this a healthy version and a perfect weekday meal!
Hi Laurie! So glad you enjoyed the recipe! Thank you for this kind review!
Tried this last night and it was a hit with my husband and I. Due to his diet restrictions he doesn’t get red meat very often. Needless to say he was very happy with this dinner. The only thing I would change is the amount of Worcestershire sauce. For my tastes it was a little on the heavy side. I will try it next time with a little less, 2 TBSP instead. Used london broil for our choice of meat and didn’t cook it through so that it was tender in this dish. This is a keeper! Thanks!
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was so easy to make and tasted great! Everyone loved it!
Hi Leah! So glad you enjoyed the recipe! Thank you for this kind review!
Really yummy but took me longer than anticipated. I will make again though and try some of the variations.
Hi Alison! Thanks for the feedback! Glad you enjoyed it!
I made this dish tonight, a couple of hours after your post was published. It was absolutely amazing! My hubby, three years old and 15 months old loooved it too!!
Hi Moa! So glad you enjoyed the recipe! Thank you for this kind review!
I was looking forward to trying this recipe as I had fond memories of my Mom’s stroganoff when I was growing up. That being said, my first bite was a disappointment. In my opinion, the Greek yogurt was too strong of a flavor, making the sauce too sour. I actually debated replacing the yogurt with sour cream while preparing it, but decided i wanted to follow the recipe for the purpose of submitting a review. The meat was well seasoned and had a good flavor. I liked the idea of a one pot meal. Would I make this again? Maybe with sour cream!!!
Keep up the great work! I love your cookbook and have a number of favorites that I’ve made more than once!
I’m sorry to hear this wasn’t to your taste, Pam. The flavorings have worked well for myself (and others) so I wished it would of been a hit for you too! I know how disappointing it can be to try a new recipe and not have it come out as you would like.
I was excited to participate in the march cooking challenge and decided to make this for my husband, kids, and parents for a family dinner tonight. I paired it with a kale salad, garlic bread, and red vino. We all loved it! Our favorite part was the mushrooms! Next time we think we could even omit the meat and enjoy this as a lovely mushroom stroganoff!
Hi Carrie! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was phenomenal. My husband and I both loved it. The sauce was so flavorful and the beef was nice and tender. Definitely going to be in our dinner rotation!
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review!
Sublime. The flavors here hit way better than ye olde stroganoff. It’s a classed-up, powerful dish. I could make this weekly…
Hi Chris! So glad you enjoyed the recipe! Thank you for this kind review!
Liked substituting healthy yogurt for sour cream. Mustard was a great addition!
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
This was a huge hit! Hubby was traveling for work for a few days so I wanted a special meal for him when he returned this was exactly IT! Hearty and comforting with a nostalgic feel. I appreciate the fact that it came together quickly and it has healthy swaps! Pasta is, and always will be, my love language.
Hi Sophia! So glad you enjoyed the recipe! Thank you for this kind 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! I couldn’t find whole-wheat egg noodles but Banza Chickpea rotini worked perfect in this dish. This will definitely be in the meal rotation.
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious! My mom always made stroganoff, but did it with cream of mushroom soup cans and ground beef. I prefer to make everything from scratch, so I tried this. Beef was soft and tender. I love the sauce it has a perfect balance of flavour and creaminess
Glad you enjoyed it, Monique!
Just made this, it’s as good as the hype. It was darned delicious. I don’t always crave beef stroganoff, but when I do it needs to check all the boxes. I finally found the recipe that makes my taste buds sing!! Definitely a keeper! I am going to try more of your recipes. Thank you!
SO GOOD! In the past three weeks, my husband and I have made this once a week. Very easy to make and the leftovers are so delicious! We double the recipe so there are enough for leftovers. We add some shredded parmesan to the sauce for a little more richness.
I’m so glad to hear it, thank you Diana!
So flavorful and I love that it’s all in one pan!!
Great to hear, thank you Brianna!
Made for Valentine’s Day. So delicious and easy to make.
Great to hear, thank you Glynis!