Is there anything quite like Homemade Beef Stroganoff? Saucy, rich, savory, packed with tender pieces of beef, mushrooms, and onion. All whipped up in one skillet and 30 minutes, this is a classic dinnertime favorite for a reason. Whether you prefer your stroganoff over noodles or potatoes, you’re going to love this rendition.
Stroganoff is one of the few recipes that gets everyone excited. I mean that; everyone! No matter how picky one’s palate may be, we all have a love for stroganoff in common. The flavors are simple, yet still rich and deep. Plus, who wouldn’t love all that gorgeous silky sauce piled up on their plate?
I’ll admit, this ingredient list may look a little long, but it’s all kitchen staples in here. If anything, you’ll just have to go grab a fresh steak and some mushrooms! I even have instructions in the FAQ section below on how to make this recipe using ground beef.
Ingredients
Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below I have substitutes, extra information, FAQ, and pro tips to make sure you nail it the first time!
- Steak – The best types of beef to use for stroganoff are top sirloin, ribeye, and tenderloin. You want to use well-marbled and tender cuts so you don’t end up with rubbery pieces of meat. I don’t recommend using chuck, round, or flank.
- Flour – All-purpose. For a gluten-free option, use cornstarch. Since cornstarch is a more powerful thickener, use 1 tbsp to coat the beef and whisk 1 1/2 tsp of the cornstarch with a splash of water to create a slurry before adding it to the bubbling sauce.
- Salt & pepper – Season to taste.
- Olive oil – Vegetable, canola, sunflower, safflower, grapeseed, or avocado oil would work too. I don’t suggest substituting butter to sauté the beef.
- Butter – You can use a bit more olive oil or a butter alternative if you prefer.
- Mushrooms – Cremini mushrooms, aka baby bellas, or white button mushrooms are best for this recipe.
- Onion – Any type you have handy. Even shallot!
- Garlic – As much or little as you like. Freshly minced or jarred.
- Beef broth – If you have chicken or veggie broth that you want to use up, that will work instead.
- Dijon – I like to use smooth but you can use grainy. You can also replace the dijon with 1 tsp mustard powder.
- Worcestershire sauce – Use more or less if you’d like.
- Sour cream – Regular over reduced fat works best to avoid the sour cream breaking in the sauce. Plain Greek yogurt can be used instead.
- Chives – For garnish. I love the fresh flavor chives add! Parsley is also a great option.
- Noodles – Stroganoff is traditionally served with broad egg noodles. If you want to use a different type of noodle, I would stay within the realm of small shapes rather than long spaghetti-like pasta or noodles.
How to make homemade beef stroganoff
- Beef: Toss the sliced beef with 2 tbsp of the flour and a pinch of each salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the strips of beef, working in batches if needed, and cook until golden brown. 2-3 minutes. Remove the beef from the skillet and set it aside.
- Veggies: Melt the butter in the skillet and add the mushrooms and onion along with a pinch of each salt and pepper. Cook for 4-5 minutes, or until nicely browned. Stir the garlic and remaining 1 tbsp of flour into the skillet and cook for another minute.
- Sauce: Slowly pour the beef broth into the skillet while stirring. Continue to stir until the mixture is bubbling and smooth. Add the beef back to the skillet along with the dijon mustard and Worcestershire sauce. Reduce the heat to a medium simmer.
- Finish: Let the sauce simmer for 5-10 minutes until it thickens. Turn off the heat and stir in the sour cream. Garnish with chives and serve over egg noodles.
FAQ
Since we are using a “fast fry” method, you want to choose steak that is tender all on its own. I like to stick to top sirloin, ribeye, or tenderloin. Listed from least to most expensive, those three cuts are big in flavor and will stay tender in your stroganoff.
Cuts such as chuck and round are much tougher and won’t be great for this application.
Yes, you can! In this case, you’ll need to make a few adjustments. Reduce the flour called for in the recipe to 2 tbsp. Fry the beef without any flour. Then, add all the flour at once as called for in step 2. Other than these little adjustments, follow the recipe exactly as is.
I love to serve my stroganoff with classic broad egg noodles. Many people will insist that mashed potatoes are the best carb companion for stroganoff! Looks like you’ll have to try both ways and see which is your favorite. If you are looking for a low-carb option, try some cauliflower mash or rice.
Tips for making perfect homemade beef stroganoff
- If you’re not sure what type of steak to go for, check out the notes of the recipe card or the FAQ. Good, tender beef makes a difference!
- Slice the steak against the grain and not with it. This will give you a much better and more tender texture.
- If you love herbs, try simmering the sauce with a few sprigs of fresh thyme.
- This recipe is really easy to tweak and customize! You can adjust the amount of mushrooms, onion, garlic, dijon, sour cream, and chives to really personalize according to your tastes.
How to store leftovers
Fridge: Transfer leftovers to an airtight container and store them in the fridge for 3-4 days. You can reheat in the microwave at 30-second intervals, stirring in between, or on the stovetop. Reheat in a skillet or saucepan over medium heat, stirring often. Add a splash of broth or water if the sauce gets too thick.
Freezer: Transfer leftovers to an airtight container and store them in the freezer for up to 3 months. I would freeze just the stroganoff and not the noodles. It’s best to enjoy noodles fresh as they can get quite soft and mushy out of the freezer. Let the stroganoff thaw overnight in the fridge before reheating.
Homemade dinner is only 30 minutes away! Try these:
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Homemade Beef Stroganoff
Ingredients
- 1 lb steak* sliced
- 3 tbsp flour all-purpose, divided
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- 8 oz mushrooms cremini or button
- 1 medium onion sliced
- 2 cloves garlic
- 2 cups beef broth low sodium
- 2 tsp dijon mustard
- 1 tbsp worcestershire sauce
- 1/2 cup sour cream
- 1 tbsp chives chopped, for garnish
- optional broad egg noodles cooked according to package instructions
Instructions
- Toss the sliced beef with 2 tbsp of the flour and a pinch of each salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the strips of beef, working in batches if needed, and cook until golden brown. 2-3 minutes. Remove the beef from the skillet and set aside.
- Melt the butter in the skillet and add the mushrooms and onion along with a pinch of each salt and pepper. Cook for 4-5 minutes, or until nicely browned. Stir the garlic and remaining 1 tbsp of flour into the skillet and cook for another minute.
- Slowly pour the beef broth into the skillet while stirring. Continue to stir until the mixture is bubbling and smooth. Add the beef back to the skillet along with the dijon mustard and worcestershire sauce. Reduce the heat to a medium simmer.
- Let the sauce simmer for 5-10 minutes until it thickens. Turn off the heat and stir in the sour cream. Garnish with chives and serve over egg noodles.
Great recipe! Been making this for years but always used package. Loved finding ingredients in my pantry. Thank you so much!
The Beef Stroganoff to die for. Excellent.
Thank you, Eileen! You’ve made my day ❤️