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Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won’t believe it’s a 30 minute meal!

Beef stroganoff with sliced mushrooms on egg noodles stirred with a wooden spoon, parsley in background

Why should beef stroganoff come from a box, when it is so quick and easy to make from scratch? With so much thick, creamy sauce and savory beef, no one can deny that beef stroganoff is the ultimate comfort food. Even the picky, mushroom haters in the house will be coming back for seconds!

We know and love this recipe with egg noodles, however beef stroganoff was traditionally served with potatoes, and across the world has also been known to pair with rice. We’re particularly fond of the egg noodles, but with so many possible varieties, there’s something for everyone!

  • I don’t have Worcestershire sauce on hand. Can I substitute with anything else? 

    We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

  • What type of mushrooms should I use?

    You are welcome to experiment with various types of mushrooms in this recipe! White Button mushrooms are more mild in flavor, and would work well in beef stroganoff. Crimini are more flavorful, but can be used interchangeably with white button mushrooms. Portobello mushrooms are much richer in flavor, but could work well here as well. Fun fact: Crimini mushrooms are simply young, small Portobellos!

  • Can I use any other cuts of steak? 

    The secret to making the best beef stroganoff is the cut and quality of meat used. Look for a cut with a nice amount of marbled fat throughout. Boneless ribeye and beef tenderloin are two great cuts of meat if you want to experiment with something other than beef sirloin steak. 

    Ground beef lovers? To replace steak with ground beef, simply heat in a skillet until cooked through, then drain excess fat. 

  • What should I serve with beef stroganoff?

    Not everyone loves egg noodles, and that’s OK! Your favorite type of pasta, mashed potatoes or rice would work well. Looking for a healthier option? Try zucchini noodles or mashed cauliflower.

Beef stroganoff served over egg noodles on a white plate

If you like this recipe, you may also be interested in these other delicious beef recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Beef stroganoff with sliced mushrooms on egg noodles stirred with a wooden spoon, parsley in background
Beef stroganoff is the original family favorite skillet meal. This recipe is so decadent and savory, you won't believe it's a 30 minute meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
  • 1 tablespoon olive oil
  • 2 pounds beef sirloin steak sliced into thin strips
  • 1/4 cup all-purpose flour
  • 1 pound egg noodles
  • 1 medium white onion sliced
  • 8 ounces sliced mushrooms
  • 1/4 cup salted butter
  • 3 cups beef broth
  • 2 tablespoons worcestershire sauce
  • 1 cup sour cream
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
Instructions
  • Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
  • Cook egg noodles according to package directions. Drain well.
  • Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
  • Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.
Notes
Beef stroganoff can be served over egg noodles, mashed potatoes, or rice. 

Nutrition

Calories: 694kcal | Carbohydrates: 63g | Protein: 49g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 193mg | Sodium: 732mg | Potassium: 1035mg | Fiber: 3g | Sugar: 5g | Vitamin A: 522IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 5mg
Course: Main Course, Main Dish
Cuisine: American
Keyword: Beef Stroganoff

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Terrence Johnson

I love your site and you are wonderful!

Wanda bishop

Wow Love your recipies

Linda Stumon

I have made beef stroganoff since the 60’s. This one sounds healthier. The one I fixed called for cream of mushroom soup and a can of golden mushroom soup. It is delicious. Basically, the only difference in the recipe is leaving the soups out and using the beef broth. Thank you. Linda S

Steven

So just curious what alternative can you use in place of the Dijon mustard when you have people allergic to that type of mustard including all other types of spicy mustards.

You can substitute with standard yellow mustard.

Anna

Yes, I use yellow mustard all the time in beef stroganoff. My recipe comes from Women’s Day magazine circa 1975, it’s only in my memory.
My kids love it.

Cathy

Perhaps you could use a dry mustard powder…? I make stroganoff often,and never use mustard at all. I use a bit of horseradish and also red wine.

Loved this recipe, so easy, so good!

Sandra K Douglas

5 stars
That was a really great video to follow. It was easy, and the instructions were clear, and that’s what I like in a video recipe!!

LILLIAN

I love these recipes.

Carolyn Mackin

5 stars
I know thiswillbe marvelous just by the ingredients. Can’t wait o try it. I will invite grandsonoverfor supper, he ll love it.. thank you!!!!so

Arlene

Love Love Love IT

Steven Peterson

5 stars
So very good mom made it alot

Jane

5 stars
Thanks so much for this I’ve always used a pkt mix with this fish and am so happy to have found a great easy recipe to make it from scratch.

Jane

Sorry fish not fish.

Jane

Oh geez what is wrong with me too early in the morning dish not fish

5 stars
yummy!!!!! 😀

Bernice Desiderio

It was very good but made so much. Will cut in half and less liquid

Steven Peterson

This is how my mom made it it is wonderful you can’t go wrong, filling and delicious.

Alison

Really rich and delicious. Definitely took me longer than 30 minutes to brown 2lbs of meat and then reduce to proper consistency. But it was well worth the wait. And who knows, maybe I will get faster as I make the recipe more. I’m no expert.

I made this today for dinner tonight, and I had to taste test it! It was very tasty! Lots of steps to do, but it is so worth it! Thanks for this great recipe!

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