Easy Beef Stroganoff
Saucy, flavorful, and filled with tender chunks of beef, this Easy Beef Stroganoff recipe is a must-try for anyone who loves quick meals loaded with flavor. Always a favorite in my house, try it today, and your family will love it, too!
Easy Beef Stroganoff is a quick and easy meal. I love that it’s packed with homemade flavor without cooking all day long. And it goes so well with so many different sides that you can mix and match to discover all your favorites!
This beef recipe uses an affordable cut of beef, and when you cook it just right, it is tender and delicious. Plus, it loads this dish with plenty of beefy flavor. And that gravy? Oh my goodness! I’m always tempted to lick my plate clean!
This Easy Beef Stroganoff recipe is inspired by one of Naomi Judd’s recipes. I taught myself to cook by making each recipe in her cookbook. I started on the first page and worked my way to the last one.
This stroganoff recipe has been one of my favorites since the first day I made it. I’ve changed it up somewhat, but it’s still very much inspired by Naomi’s original beef stroganoff recipe.
The beef is the star of this dish. See my suggestions below for the best beef to use in this recipe, plus some variations.
- Vegetable oil
- Top round steak – Cut into bite-sized cubes.
- Onion – Yellow or white onion will work.
- Beef broth – Use low or no-sodium added to control the salt.
- Worcestershire sauce – This adds so much depth of flavor to this easy stroganoff recipe!
- Mushrooms – Sauteed.
- Brown gravy mix – I cheat a little bit and add packaged gravy to give the recipe a boost of flavor.
- All-purpose flour – This will thicken the sauce.
- Dried egg noodles – Egg noodles are perfect with this recipe.
- Sour cream – This is what gives the gravy its creamy texture and tang.Salt – Just a bit to taste.
What’s the Best Beef For Beef Stroganoff?
Beef stroganoff is traditionally made with beef tenderloin, but that’s a pricy cut of meat for a family dinner! Instead, I turn to affordable cuts of beef like these:
- Top round steak – My first pick for this quick beef stroganoff recipe.
- Sirloin steak – You might have to trim off extra fat and gristle, but this cut also works well.
- Stew meat – Cut up small, stewing beef will cook up tender and delicious. If that’s all you’ve got, use it!
How To Make This Simple Beef Stroganoff Recipe
- Heat the oil in a large skillet, then add the meat and onions and saute until the meat is browned and the onion is softened.
- Reduce the heat to low and add the water, beef broth, Worcestershire sauce, and mushrooms.
- Cover the skillet and simmer until the meat is fall-apart tender.
- Push the meat to one side of the skillet and add the gravy mix and sprinkle with the flour. Mix well to combine.
- Simmer until the gravy is thickened.
- Boil water in a large pot and cook the egg noodles until they’re tender. Drain.
- Stir the sour cream and salt into the meat and gravy and heat through. Spoon over the cooked noodles and serve!
The best part of this dish is how tender the beef is. Don’t rush it – let it cook until it is soft and tender.
- Once you add the sour cream, don’t boil the sauce, or the sour cream could curdle.
- No egg noodles? Try this dish with white or brown rice instead.
- Instead of spooning the sauce over the noodles, try mixing it all together and serving it casserole-style.
How to Serve
Are you wondering what to serve with beef stroganoff? Here are some of my favorite side dishes, and don’t forget the biscuits to soak up all that sauce!
Store your leftover beef stroganoff in an airtight container in the fridge for 3-4 days.
Frequently Asked Questions
The beef will take some time to tenderize, so between that and getting the rest of your recipe ready, give yourself about an hour from start to finish.
Mushrooms add a lot of flavor and texture to this dish, but if you don’t like mushrooms, then go ahead and leave them out.
Yes! Cream cheese is a suitable replacement. It is thicker and will be a bit harder to work into the sauce, so it’s best if you let the cream cheese come to room temperature first.
Easy Beef Stroganoff
- 3 Tbsp vegetable oil 1
- 1 Pound top round steak trimmed of excess fat & cut into bite size pieces
- 1 Cup chopped onion
- 1 Cup water
- 1/2 Cup beef broth
- 1/4 Cup Worcestershire sauce
- 2 Cups sautéed mushrooms
- 1 Package .75oz brown gravy mix
- 2 Tbsp all purpose flour
- 2.5 Cups uncooked medium egg noodles
- 8 Oz sour cream
- 1/2 Tsp salt
- In a large heavy skillet, heat the oil over medium high heat. Add the meat and onion – sauté until the meat is browned and the onion is softened. Reduce the heat to low. Stir in the water, beef broth, Worcestershire sauce, & mushrooms. Cover the skillet and simmer until the meat is fall apart tender, about 45 minutes.
- Push the meat to one side of the skillet and whisk in the gravy mix. Sprinkle with the flour and stir it to mix. Simmer until thickened, about 1 minute. Keep warm over very low heat.
- Meanwhile in a large pot of boiling water, cook the noodles until tender – about 5 minutes. Drain the noodles.
- Stir the sour cream and salt into the meat mixture. Gently heat through, stirring, but do not let the mixture even simmer or the sour cream will separate. Spoon over the cooked noodles and serve immediately. Alternatively, you can mix the meat and sauce in with the noodles instead of serving the meat over top.