Beef stroganoff is the original family favorite skillet meal. It’s easy to make and you can easily switch up the type of meat you used based on what you have or what is on sale. This recipe is so decadent and delicious, you won’t believe it’s such an easy 30-minute meal!
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 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 milder 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.
Can I use ground beef instead of steak?
To replace steak with ground beef, simply brown in a skillet until cooked through, then drain the excess fat. Add in the flour and cook until dissolved, about 2 minutes, before proceeding with the rest of the recipe.
What should I serve with beef stroganoff?
Not everyone loves egg noodles, and that’s okay! Your favorite type of pasta, mashed potatoes, or rice would work well. Looking for a healthier option? Try zucchini noodles or mashed cauliflower.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat single-serving portions in the microwave in 30-second increments until warmed through.
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.
One of the simplest and tastiest recipes I have used. Very quick workday meal. Add a side spinach salad or steamed veggies and it’s dinner. To keep it strictly a one-skillet meal I will occasionally put julienne carrots and frozen fresh sweet peas in the skillet also.Straight-up filling, yummy and easy clean up.
Loved this recipe, so easy, so good!
I love these recipes.
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!!
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
I love your site and you are wonderful!
Wow Love your recipies
Love Love Love IT
So very good mom made it alot
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.
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.
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.
I dont care for mustard. Hunting in my garden I grabbed some dill sprigs. Cut with scissors, they were added with the sour cream..at the end of the recipe but long enoivh to simmer in the flavor. Now its a staple 1/2 the time when I mmake stroganoff. Also available in herbs at the market.
You could try subbing with curry powder (coriander, cumin, turmeric, ginger, not sure what else as there are different types of curry powders)? Or just add fresh parsley just as it’s finishing, not the dried? Or even add in garlic cloves. You could Google what flavours enhance beef/pork/chicken and here are some really good charts. I have had to make substitutions for years due to a Galactose restriction. And now we have a friend with a garlic allergy. You could try horseradish too, but probably after removing from heat unless it’s fresh. 😉
I’m trying to figure out the better dairy subs to go with the different flavours. I have been getting my cooking creativity back watching Rachel’s posts and videos. (THANK YOU RACHEL!)