Name: Easy Beef Stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1.5 pounds beef round (cut into strips); 4-6 tablespoons flour; 2 tablespoons butter; 1 onion (finely diced); 1/2 pound mushrooms (sliced); 1 10- oz can beef broth; 1/2 cup water (or more as needed); 1/2 teaspoon salt; 1 8- oz pot sour cream; egg noodles (rice or mashed potatoes (to serve))

pan filled with beef strips and mushroom gravy

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4.67 from 9 votes

Yield:

Ready In: 30 mins

I have to say, this stroganoff is one of my all-time favorite recipes. It’s quick, it’s easy and it tastes so good, even the kids eat it all up 😉 It's such a classic that's gaining popularity again, and I'm very happy about that.

To avoid chewy beef, make sure to only sear the strips of meat for a short amount of time – that way they stay tender. We serve stroganoff over egg noodles or with mashed potatoes, but you can use whatever will help you mop up all of that delicious sauce.

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Recommended Equipment:

Large Skillet

Ingredients

1.5 pounds beef round (cut into strips)
4-6 tablespoons flour
2 tablespoons butter
1 onion (finely diced)
1/2 pound mushrooms (sliced)
1 10- oz can beef broth
1/2 cup water (or more as needed)
1/2 teaspoon salt
1 8- oz pot sour cream
egg noodles (rice or mashed potatoes (to serve))

Prep Time: 10 mins

Cook Time: 20 mins

Ready In: 30 mins

Instructions

Prep the beef: Toss the beef strips in 4-6 tablespoons of flour (depending on how thick you want the sauce to be – more flour yields a thicker sauce).
Brown the beef: Heat the butter in a large skillet over medium-high heat. Brown the beef in batches. Do not overcrowd the pan! And you only need to cook the beef for 30-60 seconds per side – this is a cut that only needs a short cooking time. Remove the browned beef to a plate and continue until you have browned all the meat.
Sauté the vegetables: Add the onion and mushrooms to the hot skillet and sauté until softened. Add some more butter if needed.
Deglaze the pan: Pour chicken broth into the pan, scraping any browned bits off the bottom of the skillet. Simmer until it has thickened into a gravy. Add more broth or water as needed and season with salt to your taste.
Finish the sauce: Stir the meat back into the sauce and heat through. Stir a litte of the sauce into the sour cream (to warm it up so it doesn’t split!), then quickly stir it into the sauce in the pan. Serve immediately with your favorite sides.

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Nora’s Tips

Step by Step Photos:

Cooking Tips:

do brown the beef in batches (I know it’s annoying, but it’s worth it!) – if you overcrowd the pan, it will turn out soggy
don’t overcook the meat! please don’t believe the recipes telling you to cook stroganoff for a crazy amount of time. This cut of beef is delicate and only needs a short cooking time.
If you don’t like mushrooms, you can just leave them out!

For a thicker sauce:

If your sauce hasn’t thickened enough to your liking, you can add a cornstarch slurry. Place 1-2 teaspoons of cornstarch into a jar and mix it with 1-2 tablespoons of cool water.

Stir this into the stroganoff (you need to stir it in quickly and very well to evenly distribute!) and gently simmer until it has thickened.

Not Freezer Friendly!

I frequently get eMails about freezing this dish, but I do not recommend it.

The quality of the meat will not be the same as cooked fresh, and the sauce with the sour cream and mushrooms is not the best for reheating.

Some of our Favorite Side Dishes:

Starchy Sides

rice
mashed potatoes (or Instant Pot Mashed Potatoes!)

Vegetable Sides

Nutrition

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Or browse all of my easy beef recipes here!

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Easy Beef Stroganoff

Recommended Equipment:

Ingredients

Instructions