Easy Beef Stroganoff Recipe

Looking for a great weeknight meal to serve the family with?  Try this delicious easy to make classic beef stroganoff recipe that comes together in 30 minutes.

I didn’t grow up eating beef stroganoff, and in fact, the only experience I had with it was when I ate over a childhood friend’s house.  It was the grossest thing I had ever eaten.  Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.

What Is Beef Stroganoff

This is a classical Russian recipe consisting of pan-roasted slices of beef that are served in a sour cream sauce.  The recipe stems back to the last 1800s with influence from the Stroganov family.

Its earliest adaptation did not use onions or mushrooms like the many variations of the recipe you may see today.

What Cut of Meat Is the Best to Use

There are several cuts of beef that work well in stroganoff and here are the best:

Top Sirloin – This lean cut comes from the top portion of the sirloin and is fairly lean and expensive.  This is my favorite cut of meat to use for this recipe.

Strip Sirloin – This cut comes from the sirloin part of the cow and has a great combination of lean to fat and makes for a tasty, but more expensive stroganoff.

Filet Mignon – This cut is extremely tender and comes from the upper back portion of the cow and is a very lean cut of beef.  It would be awesome but is very expensive.

What Is Stroganoff Sauce Made Of

The sauce is very simple to make and is absolutely delicious.  The main ingredients are:

• Oil or Unsalted Butter
• Beef Stock
• Mustard (I prefer whole grain or coarse ground)
• Sour Cream
• Salt and Pepper

How to Make It

1. Start by adding some oil to a large frying pan or rondeau pot over medium-high heat until it begins to lightly smoke.

2. Add in the sliced meat and cook for 1 to 2 minutes or until lightly browned.  Spread the meat across the entire pan when cooking it to ensure you get a sear on each piece.

3. Set the meat aside on a plate.

4. Add some unsalted butter back into the pan where you cooked the meat over medium-high heat until it is melted.

5. Place in the onions and mushrooms and cook until caramelized, about 8-10 minutes. Note: Make sure to caramelize the onions.

6. Add in the garlic and cook for 1 to 2 minutes while constantly stirring.

7. Add the beef back into the pot with the cooked mushroom mixture.

8. Deglaze with brandy and cook until au sec, or almost gone.  The brandy should evaporate and incorporate into the ingredients in the pan.

9. Add in the stock, bay leaves and mustard and cook over medium-high heat for 8-10 minutes.  The sauce should be reduced to about ¼ cup to ½ cup.

10. Cook the wide egg noodle pasta in a large pot of boiling salted water until al dente, about 8-10 minutes.

11. Finish it off by stirring in the sour cream, salt, pepper, and parsley.

12. Toss it with the cooked noodles until combined and serve.

What Do You Serve It With

Classically it’s served with cooked rice.  Here are some great side dishes to serve with beef stroganoff:

• Cooked Noodles (classically egg noodles, and my favorite)
• Cooked Rice
• Quinoa
• Braised Red Cabbage
• Cooked Vegetables
• Potatoes (baked, fried or mashed)
• Bread

Slow Cooker Beef Stroganoff

If you wanted to make it in a slow cooker, here’s how easy it is to do.

Turn the slow cooker to the saute function and add in some oil.  Place in the beef and cook until lightly browned, which takes about 2 minutes.

Next, add in the onions, mushrooms, and garlic and saute for 6 to 8 minutes or until lightly browned.

Add in the beef stock and bay leaves and cook on low heat for 4-6 hours or until the beef is tender and the stock has reduced to ½ cup.

Finish by stirring in the sour cream, salt, pepper, and parsley and serve with egg noodles.

• CHEF NOTE: Making this in the slow cooker is a great option if you don’t have time to stand in front of the cooktop, plus the meat is really tender.

Instant Pot Stroganoff

To make this in an instant pot as a variation to this recipe do the following:

1. Turn the instant pot to saute and pour in the oil
2. Add in the beef, mushrooms, onions, and garlic and saute for 6-8 minutes or until lightly browned.
3. Pour in the stock and add in the bay leaves
4. Place the lid on the instant pot and cook for 20 minutes
5. Release the steam
6. Finish by stirring in sour cream, salt, pepper, and parsley and serve with egg noodles.

To me, the best way to make beef stroganoff is right on the cooktop as it only takes 30 minutes to make and it’s absolutely delicious!

Reheat and Storage

How to Reheat: to reheat it simply add it back to a pot with a little bit of beef stock and cook over low heat until hot.  In addition, you can reheat in the microwave.

Storing and Freezing: to store it, cover it and keep in the refrigerator for up to 4 days.  It will freeze covered in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.

More Quick Weeknight Recipes

• Easy Beef Stir Fry
• Homemade Sloppy Joe
• Easy Broiled Salmon
• Chicken Saltimbocca
• Grilled Cheese Sandwich and Tomato Soup

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