This Creamy Beef Stroganoff Recipe is filled with tender strips of steak in a creamy and savory mushroom gravy sauce and ready in less than 30 minutes!
We love to serve beef stroganoff over egg noodles or with my Creamy Mashed Potatoes for a complete meal.
Dinner time just got more exciting with this homemade beef stroganoff recipe!
Easy Beef Stroganoff Recipe
The definition of comfort food is right here in this easy beef recipe.
Ingredients Needed
Here’s the basic list of ingredients needed in order to make this simple beef stroganoff recipe. As always, you can find the full list of ingredients located in the recipe card below.
- Beef Sirloin Steak – see below for more options
- Olive Oil
- Butter
- Yellow Onion
- White Mushrooms
- All Purpose Flour
- Dry Sherry
- Beef Broth – low sodium
- Sour Cream – you can use plain greek yogurt as well
How To Make Beef Stroganoff
Start by cutting your steak thinly against the grain into strips, to ensure a tender bite.
PRO TIP – freeze the steak for about 15 minutes prior to slicing to get a good thin cut.
Season the steak strips with salt and pepper, then quickly sear the steak strips in a hot skillet. Make sure you don’t over cook the steak!
Sauté the onions and mushrooms in the same skillet with some butter until tender.
Make a quick gravy in the skillet and then add the steak strips back in.
What Type of Beef to Use for Beef Stroganoff?
For this recipe I’m using a Boneless Beef Sirloin Steak. You can also use these other types of steaks, but just make sure you cut against the grain so the strips are nice and tender!
- Boneless Beef Sirloin Steak
- Ribeye Steak
- Beef Tenderloin Steak
- Sirloin Steak Tips
- Ground Beef – Yes, you can use my Ground Beef Stroganoff Recipe using ground hamburger!
Can You Freeze Beef Stroganoff?
Yes, you can definitely freeze this recipe, which is great for making ahead and serving later.
Just make sure you reheat slowly to not overcook the steak strips.
Tips and Recipe Variations:
- My #1 tip is to make sure you cut your steak AGAINST the grain. This will make sure you don’t end up with chewy beef strips.
- Pound your steak thin, then slice into thin strips. This will help again with the tenderness of your steak.
- If you’re not a fan of mushrooms, you can leave them out, but they are one of the classic ingredients in stroganoff.
- You can swap out the sour cream for plain Greek yogurt if desired.
What To Serve With Beef Stroganoff?
Once you’ve made your deliciously creamy Beef Stroganoff, what do you serve it with? Here are some great ideas:
- Classic Beef Stroganoff is served over cooked Egg Noodles.
- Try on top of mashed potatoes for a creamy variation.
- Parmesan Roasted Green Beans or Broccoli
- Sautéed Zucchini or Honey Roasted Carrots
Your family is going to LOVE this creamy and easy Beef Stroganoff recipe!
Creamy Beef Stroganoff Recipe
Ingredients
- 1 ½ lbs. Boneless beef sirloin steak, pounded thin and cut into strips
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 yellow onion, sliced
- 8 oz. white button mushrooms, sliced
- 2 tsp garlic powder
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 1/4 cup dry sherry, or extra beef broth
- 2 cups low sodium beef broth
- 1/3 cup sour cream
- 1 to 2 tbsp freshly chopped parsley
Instructions
- Season beef sirloin steak strips with salt and pepper. Heat a large skillet over high heat and add 1 tbsp of olive oil. Sear half of the strips for 30 seconds on each side, then promptly remove from the skillet. Repeat with the remaining olive oil and steak strips.
- Add 2 tbsp of butter to the empty skillet and add in the onions. Cook for 1 minute, then add in the mushrooms. Cook until tender, about 5 minutes.
- Add in the garlic power, flour and paprika, stirring until thickened, about 1 minute. Splash in the dry sherry, scraping off any browned bits on the bottom of the pan, and cook until liquid is evaporated.
- Gradually stir in the beef broth, then whisk in the sour cream and stir until combined and sauce begins to thicken.
- Add the steak strips and any plate juices back to the skillet and remove from heat. Garnish with freshly chopped parsley and serve over hot cooked egg noodles. Enjoy!
Nutrition
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How could this be adapted to instant pot to serve 6? (Just made beef goulash recipe, really good)
Phenomenal recipe! The only thing I did differently was I did not use the Sherry. I used additional beef broth like the recipe suggested. I am extremely fortunate to have a hometown butcher (Duma’s Meats) who slices high-end steaks extremely thin and packages it for those who want to possibly make steak sandwiches or stir fry. This is a delicious recipe and absolutely worth trying!
I always add some fresh Thyme to mine. Also is good on toasted Rye bread.
Your recipe sounds good but I use a small can of tomato sauce and a teaspoon of mace. It gives a great flavor.
Are you able to make this using a slow cooker? I do not have a sauté pan big enough.
This dish is a quick, medium high heat cook recipe. All the ingredients are seared, browned, low boiled and/or stirred. It can be made in a Wok, a small Dutch Oven, or a three or four-quart iron stew pot, or a heavy 10-inch skillet. It could make it in a quick pot if it has a saute setting. and a medium high setting, Prep all the ingredients before you start. You can’t fiddle around pulling stuff you forgot to measure out of the cabinet or fridge once you start making this dish Follow the recipe step-by-step. Make believe this is an European Stir Fry. Don’t skimp on the quality of the sour cream.
We like this dish but we don’t like mushrooms. I’ve never found one that leaves them out all together or suggests a sub. Do you have any ideas on if i could just leave out the mushroom and not mess with with overall balance of the dish?
You could leave the mushrooms out, that would be just fine!
Is ther something you would recommend instead of the flour for a gluten free version?
I’ve heard that Pillsbury has a gluten free flour that would work great!
I dont see how they made the gravy…unless I over looked it
Hi Misty, the gravy is made when you stir in the beef broth and it gets creamy with the sour cream. 🙂
the sour cream would be the thickener