Easy Beef Stroganoff Recipe

This delicious, easy-to-make classic beef stroganoff recipe is the perfect weeknight meal that comes together in no time. You will love the simplicity and tasty flavors in this dish.

I don’t eat meat too often these days, but if I do, I make sure it’s loaded with flavor. If you’re similar to me, check out my Steak Pizzaiola or Bistecca Alla Fiorentina.

 

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 late 1800s with influence from the Stroganov family.

Its earliest adaptation did not use onions or mushrooms like the many recipe variations you may see today. In addition, while noodles are commonly served with beef stroganoff, it is more traditional to serve it with rice pilaf.

Ingredients and Substitutions

• Oil – You can use olive or avocado oil. In addition, beef tallow, clarified butter, or any neutral-flavored oil will work.
• Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Onions – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.
• Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.
• Alcohol – Brandy is used to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it,
• Stock – I used beef stock in this recipe. You can also use brodo or even water.
• Herbs – Fresh parsley and bay leaves are used in the sauce. I used extra parsley for garnish.
• Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.
• Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.
• Noodles – Any egg noodle of any width will work.

How to Make Beef Stroganoff

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, which takes about 8-10 minutes. Note: Make sure to caramelize the onions.
6. Add 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 be incorporated 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.

Slow Cooker Beef Stroganoff

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 saúte 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.

Instant Pot Beef Stroganoff

1. Turn the instant pot to saúte 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.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it’s finished cooking.

How to Store: Cover it and keep it 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.

How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. 

More Weeknight Recipes

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