My beef stroganoff recipe is the perfect hearty comfort food! My dish will wrap you up in its rich, creamy flavors and make any dinner special.
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Why you’ll love this recipe for Beef Stroganoff
Believe me when I tell you there’s nothing cozier than making my recipe for beef stroganoff at home. I turn to it whenever I want something hearty and satisfying!
The first time I tried it, I was sure it would be good, but I was worried it wouldn’t live up to my expectations. Turns out I had no reason to worry. My whole family agreed this is the best beef stroganoff recipe they’ve ever had!
And honestly, it’s the best version I’ve had as well. It’s creamy, flavorful, and I use a few canned items to make it easy to make, because my life is busy.
For more comforting dishes try my recipes for chicken cordon bleu, chicken spaghetti, smothered pork chops, London broil in the oven, and chicken fajita wraps.
Best Beef Stroganoff Ingredients
- Ribeye steak — boneless
- Olive oil
- Sour cream
- Beef broth
- Condensed cream of mushroom soup
- Canned brown gravy with onions
- Tomato paste
- White button mushrooms
- Egg noodles
- Parsley
What kind of meat do you use for beef stroganoff?
The classic choice for the best beef stroganoff recipe is ribeye steak. The marbling and tenderness are perfection.
I’ve found this cut also cooks quickly but remains tender. Ribeye goes so beautifully with my creamy sauce to create a luxurious dish.
How to make Creamy Beef Stroganoff
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Thinly slice the ribeye steak against the grain.
STEP TWO: Cook the egg noodles in boiling water according to the package instructions. Once done, drain the noodles and set them aside.
STEP THREE: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
STEP FOUR: Add the sliced steak in a single layer and cook the strips until brown, about 3-4 minutes per side. Remove the steak from the skillet and set it aside.
STEP FIVE: In the same skillet, add the sliced white mushrooms and sauté until golden brown and tender.
STEP SIX: Add the beef broth, condensed cream of mushroom soup, brown gravy with onions, sour cream, and tomato paste to the skillet with the mushrooms. Stir the ingredients well to combine, then bring the mixture to a simmer.
STEP SEVEN: Return the cooked beef strips to the skillet with the creamy mushroom sauce. Stir to coat the steak with the sauce and let it simmer for another 5 minutes until it is heated through.
STEP EIGHT: Divide the cooked egg noodles among plates and then spoon the beef stroganoff over the noodles. Garnish with chopped fresh parsley, if desired.
Traditional Beef Stroganoff Recipe Substitutions
- Use ground beef instead of steak in this recipe for a quicker, budget-friendly option.
- Substitute chicken breasts or thighs instead of the steak if you want a lighter dish.
- Use coconut cream instead of sour cream for a dairy-free version.
- For a gluten-free version, opt for a gluten-free cream of mushroom soup.
- If you want to add more veggies, bell peppers give the dish a nice pop of color.
What to serve with Homemade Beef Stroganoff
When I want something lighter to balance out the creamy beef stroganoff, I make my air fryer asparagus, classic caprese salad, or air fryer broccolini.
When I want to really lean into the hearty vibes, I love to pair it with my twice baked mashed potatoes, rosemary mashed potatoes, or broccoli casserole!
Best Beef Stroganoff Storage Tips
- Ensure the beef stroganoff cools down before storing.
- Store in airtight containers to keep it fresh.
- Refrigerate within two hours of cooking.
- Store noodles and stroganoff separately if possible. I find the noodles can get soft when they’re stored together.
- Stir well when reheating to maintain the creamy texture.
How long does beef stroganoff last in the fridge?
Beef stroganoff can be safely stored in the refrigerator for up to 3-4 days. Make sure it’s kept in an airtight container or covered.
Can you freeze beef stroganoff?
Beef stroganoff freezes well! It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Homemade Beef Stroganoff FAQs
How to thicken beef stroganoff
To thicken my recipe for beef stroganoff, add a cornstarch slurry.
Mix a tablespoon of cornstarch with cold water and stir it into the stroganoff, then simmer until it reaches your desired consistency.
Can you add sour cream to stroganoff without curdling?
Adding the sour cream along with the beef broth, condensed cream of mushroom soup, brown gravy with onions, and tomato paste will help prevent it from curdling. Just make sure to stir well.
What is the best substitute for sour cream in stroganoff?
Greek yogurt is a great substitute for sour cream. It gives a similar tangy flavor and creamy texture. I’ve used half sour cream and plain Greek yogurt and it’s tasted great.
What kind of noodles for beef stroganoff?
A traditional beef stroganoff recipe calls for egg noodles. However, I’ve also served beef stroganoff with ribbon noodles, pappardelle, or even over mashed potatoes or rice.
More Easy Beef Recipes
- Crock Pot London Broil
- Air Fryer Hamburgers
- Beef Barley Soup
- Salisbury Steak
- Steak Sandwich
- Steak Fajitas
- Stuffed Shells with Ground Beef
- London Broil Marinade
Homemade Beef Stroganoff
Ingredients
- 1 pound boneless ribeye steak thinly sliced against the grain
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1 cup beef broth
- 1 10.75 ounce condensed cream of mushroom soup canned
- 1 10.75 ounce brown gravy with onions canned
- 1 tablespoon tomato paste
- 8 ounces white button mushrooms sliced
- 12 ounces cooked egg noodles
- Chopped fresh parsley for garnish (optional)
Instructions
- Thinly slice the ribeye steak against the grain.
- Cook the egg noodles in boiling water according to the package instructions. Drain the noodles and set them aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the sliced steak in a single layer.
- Cook the thin strips of beef until they brown, about 3-4 minutes per side. Remove the steak from the skillet and set it aside.
- In the same skillet, add the sliced white mushrooms and sauté them until they are golden brown and tender.
- Add the beef broth, condensed cream of mushroom soup, brown gravy with onions, sour cream, and tomato paste to the skillet with the mushrooms. Stir the ingredients well to combine and then bring the mixture to a simmer.
- Return the cooked strips of beef to the skillet with the creamy mushroom sauce. Stir to coat the steak with the sauce and let it simmer for another 5 minutes, until the steak is heated through.
- Divide the cooked egg noodles among plates and then spoon the beef stroganoff over the noodles. Garnish with chopped fresh parsley, if desired.
- Enjoy your delicious homemade Beef Stroganoff!
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
