Beef Stroganoff is a delicious dinner recipe made with tender ribeye steak sautéed in a buttery mushroom and sour cream sauce and served over tender egg noodles.
Now that the cold weather is upon us, it’s time to start cooking up comfort food like Beef Stroganoff. Thick pieces of tender steak over soft egg noodles and served in a rich, creamy mushroom sauce — what’s not to love?
This Easy Beef Stroganoff Recipe is simple enough to make on weeknights when you want the family to gather around a hot meal but don’t want to spend too much time cooking it.
Plus, making something delicious is the best way to get everyone around the table so you can catch up after a busy day.
JUST TAKE ME TO THE BEEF STROGANOFF RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Best Ever BEEF STROGANOFF Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
This is one of my favorite comfort food dishes! Not only because it’s yummy, but because it brings back some good memories of my childhood. I grew up eating the Hamburger Helper version, but now love making it from scratch.
After trying this Easy Beef Stroganoff Recipe, I’m never going back, and you won’t either! The few extra steps it takes to assemble it by hand is totally worth it and it will still only take you about 30 minutes to make!
How To Make Beef Stroganoff:
In this simple recipe, the first step is to sear the steak quickly, then remove it and use the drippings to flavor the sauce!
The sauce is made with a base of sauteéd onions, butter, and mushrooms.
Then you’ll add beef broth, garlic powder, sour cream, and a dash of Dijon mustard complete the decadent sauce.
You can also add additional salt and pepper to taste!
Pour everything over a bowl of soft egg noodles, and you’ll have a dish that’ll warm you from the inside out on a cool day! And if you make enough (and everyone doesn’t go for seconds), it’s also tasty re-heated and enjoyed as leftovers.
Fall is a busy time of year, and in the coming months, there are even busier times are ahead! It’s important to take the time to sit down to family meals like this Beef Stroganoff Recipe. And I hope it becomes a favorite in your house like it is in mine!
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- 1.25 pounds ribeye steak
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- 2 tablespoons olive oil
- 4 tablespoon salted butter
- 1 large white onion, diced
- 8 ounces baby mushrooms, roughly chopped
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 12 ounces cooked egg noodles
- Pound your ribeye steak so it's nice and thin and slice into thin (1/4-inch) strips, removing any excess fat. Sprinkle the strips with salt and pepper and toss to coat.
- Add the olive oil to a large skillet over high heat, add in the steak and perform a quick sear, flip the steak and sear the other side just until brown, remove from pan. *You might have to cook the beef in two batches.
- Add the butter, diced onions, chopped mushrooms to the pan and cook over medium-high heat until for 2 to 3 minutes until onions are tender.
- Sprinkle the flour into the pan and stir for 1 minute, slowly add in the beef broth while continuing to stir. Make sure to scrape the bottom of the pan to deglaze it and get all those bit of flavor off the bottom.
- Stir in the sour cream, garlic powder, and mustard until fully combined, reduce heat to low and allow the sauce to simmer for 2 to 3 minutes.
- Add the steak and any juices back into the sauce and simmer for another 1 to 2 minutes to heat the meat through. Add additional salt and pepper to taste.
- Serve over or tossed with egg noodles.