Beef Stroganoff easy

Introduction

Beef Stroganoff is the epitome of comfort food—a rich, creamy Russian classic featuring tender strips of beef and earthy mushrooms smothered in a tangy sour cream sauce. While traditional preparation can be lengthy, this ‘easy’ version streamlines the process without sacrificing the deep, savory flavor. Originating in 19th-century Russia, named after Count Pavel Stroganov, this dish is perfect for a satisfying weeknight meal but elegant enough to serve to company. It’s a guaranteed crowd-pleaser that comes together in under 30 minutes.

Ingredients

1 pound (450 g) beef sirloin or tenderloin, cut into thin strips
1 tablespoon all-purpose flour (optional, for thickening)
2 tablespoons olive oil or butter, divided
1 small yellow onion, thinly sliced
8 ounces (225 g) cremini mushrooms, sliced
2 cloves garlic, minced
2 cups (475 ml) beef broth (low sodium preferred)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ cup (120 g) sour cream (full-fat works best)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Step-by-step Preparation

Prepare and Sear the Beef (5 minutes): Pat the beef strips dry and season liberally with salt and pepper. If using the flour, lightly toss the strips in it. Heat 1 tablespoon of oil/butter in a large skillet or Dutch oven over high heat (approximately 375°F / 190°C). Sear the beef in batches for 1-2 minutes per side until nicely browned but still slightly pink inside.

Tip: Do not overcrowd the pan; this ensures the beef sears rather than steams. Remove the seared beef and set aside on a plate.
Sauté the Aromatics (7 minutes): Reduce the heat to medium (approximately 300°F / 150°C). Add the remaining oil/butter to the skillet. Add the sliced onions and mushrooms. Sauté for 5-7 minutes until the mushrooms have released their moisture and the onions are translucent. Add the minced garlic and cook for 1 minute until fragrant.
Build the Sauce (8 minutes): Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer, scraping up any browned bits (fond) from the bottom of the pan—this adds immense flavor. Let the sauce simmer and reduce slightly for about 5 minutes. Taste and adjust seasoning with salt and pepper.
Finish and Serve (3 minutes): Remove the skillet from the heat entirely. Allow the sauce to cool for 1 minute, then gently stir in the sour cream until fully incorporated and the sauce is uniform and creamy. Return the beef strips and any accumulated juices to the skillet. Stir gently to coat, ensuring the sauce is heated through but does not boil, which can cause the sour cream to curdle.

Tip: Never boil the sauce after adding sour cream; high heat will cause it to separate.

Nutritional Information

Based on four servings, a typical serving of this easy Beef Stroganoff contains approximately 480-550 calories, 40g of protein, and 35g of fat (depending on the cut of beef and fat content of the sour cream). This dish is an excellent source of high-quality protein and B vitamins (B12 and Niacin), essential for energy metabolism. The inclusion of mushrooms also provides beneficial antioxidants and Vitamin D.

Storage

Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3–4 days. Reheating should be done gently on the stovetop over low heat. If the sauce appears too thick, add a splash of beef broth or water while reheating. Note that sour cream-based sauces do not freeze well, as the dairy tends to separate and become grainy upon thawing.

Conclusion

This easy Beef Stroganoff delivers maximum flavor with minimal effort, making it a perfect addition to your weeknight rotation. The classic way to serve Stroganoff is over wide egg noodles, which soak up the luxurious sauce beautifully. However, it is equally delicious served over mashed potatoes, rice, or even low-carb zucchini noodles. For a simple variation, swap the beef for chicken breast or pork tenderloin. Enjoy this timeless, comforting classic!