This Simple Beef Stroganoff delivers rich, creamy comfort with minimal effort. It’s a one-pan wonder that comes together quickly for a satisfying weeknight meal. You’ll love how the tender beef and silky sauce create a cozy, homemade dinner.
Love Simple Beef Stroganoff? So do we! If you're into Dinner Ideas or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Simple Beef Stroganoff
- One-pan wonder: Everything cooks in a single skillet for maximum flavor and easy cleanup.
- Dreamy sauce: Luxuriously creamy and savory, with a perfect tang from sour cream.
- Incredibly versatile: Serve over noodles, zucchini noodles, or cauliflower rice.
- Fancy without effort: Impressive results with surprisingly quick, simple steps.
Ingredients & Tools
- 1 lb sirloin steak or beef tenderloin, thinly sliced against the grain
- 2 tbsp olive oil or avocado oil, divided
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup full-fat sour cream
- 2 tbsp cream cheese, softened (optional, for extra creaminess)
- 1 tbsp fresh parsley, chopped
- to taste sea salt and freshly ground black pepper
Tools: A large skillet (cast iron or stainless steel works great), tongs, a wooden spoon or spatula.
Notes: Slice beef thin and against the grain for tenderness. Worcestershire and Dijon add depth and balance.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without sour cream) for up to 2 months.
- Reviving: Reheat gently over low heat, stirring in a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Buttery Zucchini Noodles — A low-carb classic. They provide a lovely, light base that soaks up the sauce without competing with the rich flavors of the stroganoff.
- Cauliflower Mash — Creamy and comforting, it’s like the perfect fluffy cloud for your beef and gravy to rest on. The mild flavor is an ideal backdrop.
- A Simple Arugula Salad — The peppery bite of arugula with a sharp lemon vinaigrette cuts through the richness of the dish and adds a fresh, crisp element to the meal.
Drinks
- A Bold Cabernet Sauvignon — The tannins and dark fruit notes in a good Cabernet stand up beautifully to the savory, earthy flavors of the beef and mushrooms.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
Something Sweet
- Dark Chocolate Espresso Bites — Just a small piece of rich, dark chocolate with a hint of coffee after dinner provides a bittersweet finish that contrasts perfectly with the creamy, savory main course.
- Berry Chia Pudding — A light, fruity, and slightly tart dessert that feels indulgent but won’t leave you feeling overly full after a hearty meal like stroganoff.
Before You Start: Tips & Ingredient Notes
- Slice your beef when it’s cold. It’s so much easier to get those thin, even slices if the beef is straight from the fridge. Pop it in the freezer for 15 minutes if you have time—it firms up just enough to make slicing a breeze.
- Don’t crowd the pan when searing. This is probably the most common mistake, and I’ve been guilty of it too. If you add all the beef at once, it will steam instead of sear. We want a beautiful brown crust for maximum flavor, so work in batches if needed.
- Embrace the fond. Those little browned bits stuck to the bottom of the pan after you sear the beef? That’s liquid gold, called fond. When you deglaze the pan with broth, you’re scraping all that flavor up, and it’s the foundation of an incredible sauce.
- Let your sour cream come to room temperature. Adding cold sour cream directly to a hot pan can cause it to curdle. Taking it out of the fridge 20 minutes before you need it ensures it blends into the sauce smoothly and silkily.
How to Make Simple Beef Stroganoff
Step 1: Start by prepping all your ingredients. Thinly slice the beef against the grain, chop your onion, mince the garlic, and slice the mushrooms. Having everything ready to go (your *mise en place*) makes the cooking process feel seamless and stress-free. Pat the beef slices dry with a paper towel—this is a small step, but it’s crucial for getting a good sear instead of a steam.
Step 2: Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, add half of the beef in a single layer. You’ll hear a satisfying sizzle. Season with salt and pepper, and let it cook undisturbed for about 1-2 minutes to develop a nice brown crust. Flip and cook for another minute, then remove to a plate. Repeat with the remaining beef and oil. Don’t worry, it doesn’t need to be cooked through at this stage; we’re just building color and flavor.
Step 3: Reduce the heat to medium and add the sliced onions to the same skillet. You’ll notice all those beautiful browned bits from the beef are still there. Cook the onions for 3-4 minutes until they start to soften and become translucent. Then, add the mushrooms. They might look like a lot at first, but they’ll release their water and shrink down significantly. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are golden brown and any liquid has evaporated.
Step 4: Add the minced garlic and cook for just 30 seconds until fragrant—you don’t want it to burn. Now, pour in the beef broth and Worcestershire sauce. This is the deglazing part! Use your wooden spoon to scrape up all the fond from the bottom of the pan. Let the liquid simmer for 2-3 minutes, allowing it to reduce slightly. Stir in the Dijon mustard.
Step 5: Reduce the heat to low. It’s very important the sauce is not boiling at this point. Add the sour cream (and cream cheese, if using) and stir continuously until it’s fully incorporated and the sauce is smooth and creamy. The sauce should look glossy and have a pale tan color. Taste it and adjust the seasoning with more salt and pepper if needed.
Step 6: Return the seared beef and any accumulated juices back to the skillet. Gently stir to coat the beef in the sauce and warm it through, which should only take 1-2 minutes. You don’t want to overcook the beef now, or it can become tough. The goal is just to heat it back up in that luxurious sauce.
Step 7: Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. Give it one final stir, and your Simple Beef Stroganoff is ready to serve. Spoon it over your chosen base while it’s hot, and enjoy that first, incredible bite.
Top Mistakes to Avoid
- Overcooking the beef after adding it back to the sauce. The beef is already seared and only needs to be warmed through in the final step. Letting it simmer for too long will make it tough and chewy, undoing all your careful work.
- Adding sour cream to a boiling sauce. High heat is the enemy of dairy-based sauces. If the liquid is too hot, the sour cream will separate and look grainy. Always reduce the heat to low before stirring it in.
- Skipping the deglazing step. All those browned bits are pure flavor. If you don’t scrape them up with the broth, you’re leaving the best part of the sauce behind in the pan. Don’t be shy—get in there with your spoon!
- Using the wrong cut of beef. While you want something quick-cooking, using a very lean cut can sometimes lead to dryness. Sirloin is a great balance, but avoid super-tough cuts like chuck that need long, slow cooking to become tender.
Expert Tips
- Tip: For an even deeper, more restaurant-quality flavor, try using a combination of beef broth and a splash of dry sherry or brandy when you deglaze the pan. The alcohol cooks off, leaving behind a wonderful complexity.
- Tip: If your sauce seems a little too thin for your liking, you can thicken it effortlessly. Mix a teaspoon of xanthan gum with a tablespoon of cold water to make a slurry, then whisk it into the simmering sauce. It will thicken almost instantly.
- Tip: If you have time, marinate your sliced beef in a tablespoon of the Worcestershire sauce for 15-30 minutes before cooking. It adds an extra layer of savory flavor right into the meat.
- Tip: For a dairy-free version, full-fat canned coconut milk can be a surprisingly good substitute for the sour cream. It adds a different, but still delicious, creamy richness.
FAQs
Can I make this ahead of time?
You can, but with a small caveat. You can prep all the components—slice the beef, chop the veggies, make the sauce base—a day ahead. However, I highly recommend combining the beef and the sour cream sauce only when you’re ready to serve. Reheating the fully assembled stroganoff can sometimes cause the beef to overcook and the sauce to separate. If you must, reheat it very gently over low heat, stirring constantly.
What’s the best way to slice the beef so thin?
The trick is to make it easier on your knife. As mentioned, a cold piece of meat is key. Place it in the freezer for 15-20 minutes until it’s firm but not frozen solid. Then, use a very sharp chef’s knife and slice across the grain into ¼-inch thick strips. Slicing against the grain shortens the muscle fibers, which is what makes each bite so tender.
My sauce curdled! What happened and can I fix it?
This almost always happens because the sauce was too hot when the sour cream was added. To fix it, you can try taking the pan off the heat entirely and whisking in another tablespoon or two of cold sour cream or a splash of heavy cream. Sometimes you can bring it back. If not, it will still taste great, even if the texture isn’t perfectly silky.
Can I use a different type of mushroom?
Absolutely! Cremini mushrooms are just baby portobellos and have a bit more flavor than white buttons, but either works well. For a real treat, try using a mix of wild mushrooms like shiitake or oyster mushrooms. They’ll add an incredible earthy, woodsy depth to the dish.
Is there a substitute for Worcestershire sauce?
If you’re out, you can use a tablespoon of coconut aminos or tamari for a similar hit of umami. You could also use a teaspoon of fish sauce, though the flavor will be a bit different. It won’t be exactly the same, but it will still add that necessary savory backbone to the sauce.
Simple Beef Stroganoff
Make this easy Simple Beef Stroganoff recipe for a rich, creamy dinner in 35 minutes. Perfect for busy weeknights. Get the one-pan recipe now!
Ingredients
For the Ingredients
-
1 lb sirloin steak or beef tenderloin (thinly sliced against the grain)
-
2 tbsp olive oil or avocado oil (divided)
-
1 medium yellow onion (thinly sliced)
-
2 cloves garlic (minced)
-
8 oz cremini or button mushrooms (sliced)
-
1 cup beef broth
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1/2 cup full-fat sour cream
-
2 tbsp cream cheese (softened (optional, for extra creaminess))
-
1 tbsp fresh parsley (chopped)
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sea salt and freshly ground black pepper (to taste)
Instructions
-
Start by prepping all your ingredients. Thinly slice the beef against the grain, chop your onion, mince the garlic, and slice the mushrooms. Having everything ready to go (your *mise en place*) makes the cooking process feel seamless and stress-free. Pat the beef slices dry with a paper towel—this is a small step, but it’s crucial for getting a good sear instead of a steam.01
-
Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, add half of the beef in a single layer. You’ll hear a satisfying sizzle. Season with salt and pepper, and let it cook undisturbed for about 1-2 minutes to develop a nice brown crust. Flip and cook for another minute, then remove to a plate. Repeat with the remaining beef and oil. Don’t worry, it doesn’t need to be cooked through at this stage; we’re just building color and flavor.02
-
Reduce the heat to medium and add the sliced onions to the same skillet. You’ll notice all those beautiful browned bits from the beef are still there. Cook the onions for 3-4 minutes until they start to soften and become translucent. Then, add the mushrooms. They might look like a lot at first, but they’ll release their water and shrink down significantly. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are golden brown and any liquid has evaporated.03
-
Add the minced garlic and cook for just 30 seconds until fragrant—you don’t want it to burn. Now, pour in the beef broth and Worcestershire sauce. This is the deglazing part! Use your wooden spoon to scrape up all the fond from the bottom of the pan. Let the liquid simmer for 2-3 minutes, allowing it to reduce slightly. Stir in the Dijon mustard.04
-
Reduce the heat to low. It’s very important the sauce is not boiling at this point. Add the sour cream (and cream cheese, if using) and stir continuously until it’s fully incorporated and the sauce is smooth and creamy. The sauce should look glossy and have a pale tan color. Taste it and adjust the seasoning with more salt and pepper if needed.05
-
Return the seared beef and any accumulated juices back to the skillet. Gently stir to coat the beef in the sauce and warm it through, which should only take 1-2 minutes. You don’t want to overcook the beef now, or it can become tough. The goal is just to heat it back up in that luxurious sauce.06
-
Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. Give it one final stir, and your Simple Beef Stroganoff is ready to serve. Spoon it over your chosen base while it’s hot, and enjoy that first, incredible bite.07
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