Easy beef stroganoff

This easy Beef Stroganoff is one of my go-to weeknight dinners. It’s fast, cozy, and always a crowd-pleaser. It comes together in about 30 minutes with tender beef, lots of mushrooms, and a creamy sauce that tastes like you cooked all afternoon. And yes, it all happens in one pan.

If you’re in the mood for more cozy beef dinners, you’ll also love this comforting beef and rice skillet or this melt-in-your-mouth garlic butter beef.

Beef Stroganoff

Beef stroganoff has Russian roots, and at its heart it’s all about tender beef in a creamy, slightly tangy sauce. Over the years, onions and mushrooms became a popular add-in (and I’m all for it), and most of us serve it over noodles. Traditional beef stroganoff is simple and cozy, and it’s one of my favorite ways to make an ordinary weeknight dinner feel a little special.

This is one of those dinners that feels cozy but doesn’t take all night. The mushrooms make it hearty, the sauce is creamy and tangy, and everything comes together fast. It’s simple, it’s homemade, and it always hits the spot.

• Loaded with mushrooms. They add big flavor and make the sauce feel extra hearty.
• Ready in 30 minutes. Perfect for busy weeknights.
• Large skillet. Everything cooks in one large skillet, so cleanup is minimal and dinner feels effortless.
• Easy to serve. Spoon it over noodles, rice, or mashed potatoes.

Beef Stroganoff Ingredients

• Beef (sirloin or flank steak): Tender, quick-cooking cuts that are perfect for stroganoff. Slice against the grain so the beef stays juicy and soft.
• Salt & black pepper: Simple seasoning that lets the beef shine.
• Oil: Helps the beef sear nicely and develop flavor.
• Mushrooms: I used white (button) mushrooms, but cremini mushrooms work just as well and add a slightly deeper flavor.
• Onion: Soft, sautéed onions add a subtle sweetness that balances the sauce.
• Beef stock: Forms the base of the sauce and adds savory depth.
• Flour: Helps thicken the sauce into that classic, creamy consistency.
• Dijon mustard: Just a small amount, but it gives stroganoff its signature savory bite.
• Heavy cream: Makes the sauce rich and silky.
• Sour cream: Adds tang and keeps the sauce balanced. Full-fat works best.
• Soy sauce: A little umami boost that deepens the overall flavor.
• Parsley: Freshens everything up right before serving.

How to Make Beef Stroganoff (Step-by-Step)

Quick overview: Sear thin strips of beef, sauté onions and mushrooms until golden, then build a creamy sauce right in the same pan. Add the beef back in, simmer a few minutes, and dinner is ready.

Prep the vegetables and beef. Thinly slice the onion. Then slice the beef against the grain into strips. This is the easiest way to keep it tender.

Season the beef. Toss the beef with salt, black pepper, and a little oil so it browns nicely in the pan.

Heat the pan. Add oil to a large skillet and set it over medium-high heat. When the oil looks shimmery (or just starts to smoke lightly), you’re ready to sear.

Sear the beef. Add the beef in a single layer and brown it on both sides. Work in batches so the beef sears instead of steaming. Once the beef is seared, lower to medium heat. Transfer to a bowl and set aside.

Melt the butter. Lower the heat slightly and melt the butter in the same pan (don’t wipe it out. Those browned bits add flavor).

Cook the onion and mushrooms. Sauté the onion until soft, then add the mushrooms and cook until they release their moisture and turn a deep golden brown.

Sprinkle the flour over the mushrooms and stir for about a minute. This cooks out the raw flour taste and helps the sauce turn silky and thick.

Make the sauce. Slowly whisk in the beef stock and Dijon mustard, scraping up any browned bits from the bottom of the pan. Let the stroganoff sauce simmer until it starts to thicken.

Make it creamy. Stir in the heavy cream, sour cream, soy sauce, salt, and black pepper. Keep it at a gentle simmer (not a hard boil) and cook uncovered for about 3 minutes until smooth.

Return the beef. Add the beef (and any juices) back to the pan. Simmer for about 5 minutes, just until it’s warmed through and tender.

Finish and serve. Turn off the heat, stir in fresh parsley, and serve over rice, mashed potatoes, or egg noodles. Then spoon extra sauce over the top.

Chef Tip & Notes

Chef’s Tip: Don’t rush the onions and mushrooms. Letting them get golden is what makes the sauce taste deep and cozy. That little bit of patience pays off big time.

• Pick the right cut. Tender cuts like sirloin or flank are best for quick stovetop stroganoff.
• Let things brown. Give the beef and mushrooms time to caramelize. This is where the flavor comes from.
• Use a wide pan. More surface area means better browning and less steaming.
• Keep the heat gentle. Once the sour cream goes in, a low simmer keeps the sauce smooth and creamy.
• Extra flavor. A splash of Worcestershire sauce adds depth, but soy sauce works just as well.
• Variation. You can also make a quick ground beef stroganoff using the same creamy sauce.

Slow Cooker Method: Lightly sear the beef in oil, then cook the onions and mushrooms until they start to brown. Transfer everything to the slow cooker, add the beef stock and bay leaves, and cook on low for 4 to 6 hours, until the beef is tender. Stir in the sour cream at the end, season to taste, and serve over noodles.

Instant Pot Method: Use Sauté mode with a little oil and cook the beef, mushrooms, onions, and garlic for 6 to 8 minutes, until lightly browned. Add the beef stock and bay leaves, lock the lid, and cook on high pressure for 20 minutes. Quick release carefully, then stir in the sour cream, seasonings, and parsley before serving.

If you love cozy homemade meals, don’t miss my Cabbage Stir Fry or my creamy, comforting Creamy Potato Soup.

What to serve with beef stroganoff: Beef stroganoff is rich and creamy, so I like pairing it with something simple that can soak up the sauce (and maybe something green on the side). Here are a few favorites:

• Wide egg noodles: The classic choice. They do the best job soaking up the creamy stroganoff sauce.
• Creamy mashed potatoes: Creamy mashed potatoes make this dish extra comforting and satisfying.
• Stovetop rice: A simple and traditional option that pairs beautifully with the sauce.
• Buttered pasta: Any short or long pasta works well if egg noodles aren’t available.
• Steamed vegetables: Broccoli, green beans, or peas add freshness and balance to the rich sauce.
• Crusty bread: Perfect for soaking up every last bit of the stroganoff sauce.

Storing and reheating beef stroganoff: Leftover beef stroganoff tastes even better the next day as the flavors settle. Just reheat it gently so the sauce stays creamy and smooth.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Stovetop reheating: Warm gently over low heat, stirring often. Add a splash of stock or cream if needed.
• Microwave: Reheat in short intervals, stirring between each, until warmed through.

Common questions: Here are a few quick answers to things people often ask about making beef stroganoff.

What is the best cut of beef for beef stroganoff?
For quick stovetop stroganoff, tender cuts like sirloin or flank steak are perfect. If you’re going the slow cooker route, chuck roast or bottom round turns fall-apart tender after a few hours.

Why is my beef stroganoff tough?
Most of the time it’s either sliced with the grain or cooked too long. Slice against the grain and keep the simmer gentle and short once the beef goes back in.

Can I make beef stroganoff ahead of time?
Yes! You can make it a few hours ahead and reheat it gently. If the sauce thickens up, just add a splash of stock or cream to loosen it.

Can I substitute sour cream?
Full-fat sour cream gives you the best texture and that classic tang. Greek yogurt works too, but it’ll taste a little sharper and less rich.

What should I do if the sauce is too thick?
Easy fix. Stir in a little beef stock or cream, a splash at a time, until it’s just right.

Can I make beef stroganoff without sour cream?
Yes. Heavy cream or crème fraîche will work, but the sauce will be a bit less tangy.

Can I use chicken instead of beef?
Absolutely. Thinly sliced chicken breast works great and cooks even faster.

How do I keep sour cream from curdling?
Keep the heat low and stir it in at the end. For extra safety, mix the sour cream with a spoonful of warm sauce first, then stir it into the pan.