Beef Stroganoff Recipe
This easy Beef Stroganoff Recipe is one of my favorite classics and is a family favorite dinner. Tender and flavorful steak, onions, mushrooms, and tender pasta smothered in a sherry-based sauce. Your family will thank you for such a wholesome dinner.
Homemade Beef Stroganoff
Serve up a plate of this classic family favorite dinner, Beef Stroganoff. Tender and flavorful steak, onions, mushrooms, and tender pasta smothered in a sherry-based sauce. Your family will love this classic wholesome dinner.
Beef stroganoff is a total weakness of mine! I reach for steak because when doesn't steak make everything better? This is a classic recipe with sour cream, beef, and sherry and is homemade without any "cream of" soups, either.
This simple beef stroganoff recipe is a traditional version, but if you are a ground beef fan, try my Homemade Ground Beef Stroganoff. It is budget-friendly and delicious.
French Onion Beef Stroganoff and Stroganoff Soup are also outstanding contenders for the beef stroganoff bandwagon!
You need more PASTA in your life.
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Butter
- Mushrooms
- Onion
- Butter
- Garlic
- Flour
- Oil
- Steak
- Sherry
- Beef broth
- Sour cream
- Egg noodles
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Noodles - Boil salted water and cook egg noodles until al dente. Drain.
- Mushrooms - Sauté mushrooms and onions in butter. Add garlic, flour, and cook.
- Steak - In another pan, cook seasoned steak slices until browned.
- Sauce - Deglaze steak pan with sherry and beef broth, add mushroom mixture, simmer until sauce thickens.
- Mix - Mix sauce with sour cream, serve over noodles.
Try our Traeger Ribeye
Recipe FAQ
Generally, I reach for a quality steak like a flat iron or a ribeye. Any higher quality steak that you'd generally serve as a grilled or pan-fried steak would work.
My favorite steaks for beef stroganoff are:
- Flat Iron
- Ribeye
- Sirloin
- Tenderloin
Store your leftover stroganoff in the fridge for up to three days. If you don't think you will eat your leftovers in time, then just freeze what you won't eat.
What I like to do is meal prep for a few days. I put some of the stroganoffs in single-serving-sized plastic containers and toss in the fridge. Then for quick lunches during my busy day, I can reheat and eat a savory meal.
You can freeze beef stroganoff, just make sure when you go to reheat that you don't overcook the steak or it can make it a bit tough.
Freeze in an airtight container and for up to three months. Thaw in the fridge the night before, and then warm up on the stove or microwave.
Egg noodles are always what I recommend. Tender noodles that are made to soak up the sauce, so they offer incredible flavor in each bite.
Make sure to salt the water well or your end result will end up much less flavorful than you'd like!
If you are not a fan of egg noodles or if you need a gluten-free option, you can sub in any variety you'd like and it will still be delicious.
Serve This With
I usually serve our stroganoff with whatever we have on hand. I might roast up some veggies from the produce drawer or make some rolls. It is a great way to soak up any extra juices left on the plate!
- Mashed Potatoes
- Dinner Rolls Or Bread
- Cornbread
- Roasted or Steamed Broccoli or other veggies
- Green Salad with Greek Freak Dressing
- Garlic Twisty Bread
Pin For Later
Beef Stroganoff
Easy, delicious comfort food! Tender beef in a rich sour cream sauce over a bed of egg noodles. Use the best cut of beef you can buy, and take care not to overcook!
Ingredients
- 2 tablespoons butter
- 2 cups sliced mushrooms
- 1 cup diced onion
- 4 tablespoons butter
- 1 teaspoon Gourmet Garden Chunky Garlic
- ¼ cup flour
- 1 teaspoon oil
- 1.5 - 2 pounds good quality steak, like a flat iron
- ½ cup sherry
- 3 ½ cups beef broth
- ½ cup sour cream
- 1 pound egg noodles
Instructions
- Put some salted water on to boil.
- Place 1 tablespoon of butter into a saute pan. Add the mushrooms and onions, and cook over medium heat until the onions are translucent. Add in another 4 tablespoons butter, the garlic, and the flour, and stir until all the lumps of flour are gone. Remove from heat and set aside. Beef and onions sauteed in a skillet.
- Preheat a large skillet over medium-high heat with the oil in the pan. While it is preheating, slice your steak across the grain, and sprinkle with salt and pepper. Place into the hot pan, and cook for 3-4 minutes allowing each side to develop some color.
- Cook egg noodles in boiling water until al dente. Drain and set aside.
- Deglaze the pan with the sherry and beef broth, add back in the mushroom/onion/flour mix, and stir to combine the sauce.
- Let simmer until thickened.
- Remove from heat, and place ½ cup of the sauce into a separate bowl with the sour cream. Mix to combine, and then stir that mixture into the dish. This will temper the sour cream so it doesn't break in the hot sauce.
- Serve over egg noodles, and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 567Total Fat: 35gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 163mgSodium: 615mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 38g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
