This easy beef stroganoff recipe is a hearty family favorite.
Savory slices of beef are simmered in a rich, creamy gravy with tender noodles, mushrooms, and sweet peas.
Satisfying and substantial beef stroganoff is a meat and gravy lovers dream come true!
Best Beef Stroganoff Recipe
- One skillet meals don’t get any better than this. Filling, satisfying, and comforting come together in one simple dish. Keep it warm in a crockpot and let everyone help themselves!
- Simple ingredients make prepping a breeze. A beef base and onion soup mix make a flavorful, no-fuss. gravy.
- Keep this family favorite in the front of your recipe collection, because it’s one you’ll be called on for a repeat performance!
- This is a great recipe to use up leftover sautéed mushrooms or roast beef since the gravy is already made.
Ingredients & Variations
Beef: Use boneless sirloin, ribeye, steak, or other tender cuts of beef to make the best beef stroganoff recipe. You can also use leftover roasts or steaks.
Gravy: Onion soup mix, beef base, and sour cream combine to produce a rich and creamy sauce that envelops the meat and noodles in savory flavor.
Mushrooms: Sautéed button or Cremini mushrooms will provide more savory flavor to this meaty dish. To unlock the most flavor, sauté them until they are dark brown and almost dry.
Noodles: Wide egg noodles will hold up to the gravy without falling apart. If you prefer narrow noodles, keep an eye on them so they don’t overcook. Alternatively, you can use macaroni.
Peas: Baby peas will provide pleasant pops of sweetness that will balance the savory richness of the sauce.
Variations: For a budget beef stroganoff, substitute ground beef for the sirloin. You can also serve beef stroganoff over rice or mashed potatoes. The peas are optional. Leave them out, or substitute edamame, spinach, or broccoli florets.
How to Make Beef Stroganoff
- Start by cooking the noodles, and while they are boiling, combine flour with the onion soup mix, beef base, sour cream and water.
- In a large skillet, cook half the beef slices and remove, as directed in the recipe below.
- Add mushrooms to the skillet and sauté and add the rest of the uncooked beef.
- Return all the beef to the pan with garlic powder and other seasonings.
- Stir in the sour cream and onion soup mixture and simmer to thicken.
- Add noodles and peas and heat through.
Tips & Tricks
- For a quicker fix, try making beef stroganoff in the Instant Pot.
- If using uncooked beef, freeze for 30-minutes to firm up. It will make it easier to cut thin slices.
- You can substitute onion dip for the onion soup and sour cream.
- If the gravy is too thin, create a new flour slurry and slowly stir it into the pan while it is bubbling. If you need to thin it, add heavy cream or milk.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat in a covered dish in the microwave, or the oven under a tight foil wrapping to prevent drying out. Add heavy cream or milk to loosen it up as necessary.
- Although freezing for up to 3 months is an option, the noodles and sour cream will lose their texture.
Have you tried this Beef Stroganoff recipe? Leave a comment and rating below!
- 12-16 ounces boneless beef sirloin steak or ribeye steak (cooked or uncooked)
- 6 ounces dry egg noodles or other pasta
- 8 ounces sour cream 1 tub
- 2 ½ Tablespoons onion soup mix , or ½ packet
- 2 Tablespoons flour
- ½ cup water
- 2 teaspoons beef base
- 2 Tablespoons butter
- 8 ounces mushrooms quartered (or cut in 6 if large), I use cremini
- 1 teaspoon garlic powder or 1 clove garlic, minced
- ¼ teaspoon black pepper
- 2 cups frozen peas optional
- If using cooked beef, slice thin against the grain. If using uncooked beef, freeze for 30 minutes for easy slicing (if time allows). Slice against the grain in thin slices.
- In a medium pot, boil water for egg noodles. Once boiling, cook egg noodles per package directions, until al dente.
- Meanwhile, whisk together sour cream, onion soup mix, and flour in a small bowl. Add water and beef base, stir, and set aside.
- Melt butter in a large skillet over medium high heat. If using uncooked beef, add half of beef to skillet. Cook for 2-3 minutes and remove.
- Add mushrooms to skillet (and remaining uncooked beef if applicable) and cook for 5 minutes or until almost cooked.
- Add all beef, garlic powder, and pepper to skillet and cook for one minute before adding sour cream onion soup mixture to the skillet. Bring to a boil, and add peas (if using). Cook for 2-3 minutes until thickens and peas are hot.
- Add cooked egg noodles to skillet and stir. Ready to serve!
- Freeze uncooked beef (if using) for 30-minutes so that it is easier to slice thin.
- Use pre-made onion dip instead of sour cream and onion soup mix if needed.
- To thicken gravy, mix 1 Tablespoon flour with 2 Tablespoons water to create a slurry, and slowly stir it into the pan while it is bubbling.
- To thin gravy, add a bit of heavy cream or milk.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Better Homes & Gardens