Description
This Easy Beef Stroganoff recipe delivers a classic Russian-inspired comfort dish featuring tender strips of beef round, sautéed mushrooms and onions, and a creamy sour cream gravy. Perfectly browned beef and a rich, velvety sauce come together in just 30 minutes for a satisfying meal that pairs beautifully with egg noodles or rice.
Ingredients
Scale
Beef
- 1 ½ pounds beef round, cut into thin strips
- 4 tablespoons flour (plus 1–2 extra tablespoons as needed for thicker sauce)
- 2 tablespoons butter
Vegetables
- 1 medium onion, finely diced (about 1 cup)
- ½ pound mushrooms, thinly sliced
Liquids & Seasoning
- 1 (10 oz) can beef broth
- ½ cup water (or more as needed)
- ½ teaspoon salt (or to taste)
Finishing
- 1 (8 oz) container full-fat sour cream
Instructions
- Prep Beef: Toss 1 ½ pounds of thinly sliced beef round in 4 tablespoons of flour, adding 1-2 extra tablespoons if you prefer a thicker sauce. This coating helps to brown the beef and thicken the sauce later.
- Brown Beef: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Brown the beef strips quickly, about 30-60 seconds per side, to keep the meat tender. Avoid overcrowding the pan by working in batches. Once browned, transfer the beef to a plate and tent with aluminum foil to keep warm.
- Sauté Vegetables: In the same skillet, add the finely diced onion and thinly sliced mushrooms. Sauté until softened, adding more butter if necessary, but do not use excessive butter to avoid soggy vegetables.
- Deglaze Pan: Pour the beef broth into the skillet, scraping the browned bits off the bottom to incorporate deep flavor. Let the mixture simmer until it thickens into a gravy. Add up to ½ cup of water or additional broth to reach your preferred consistency. Season with ½ teaspoon of salt or adjust to taste.
- Finish Sauce: Return the browned beef to the skillet and warm through in the sauce. Temper the sour cream by stirring a little sauce into the 8 oz container before adding it completely to the pan, preventing curdling. Stir gently to combine without boiling. Serve immediately with your preferred sides like noodles or rice.
Notes
- Beef: Using beef round is recommended for tender, quick-cooking stroganoff. Chicken breast cut into strips can substitute if desired.
- Mushrooms: Mushrooms can be omitted if you prefer.
- Broth: Chicken broth can replace beef broth; consider adding Worcestershire or soy sauce for color and flavor balance.
- Sour Cream: Full-fat sour cream is best to prevent curdling in hot sauce.
- Cooking Tips: Brown beef in batches to avoid steaming and to keep texture firm. Do not overcook the beef to maintain tenderness.
- Thicker Sauce: Use a cornstarch slurry (1-2 teaspoons cornstarch mixed with 1-2 tablespoons cold water) added during simmering to thicken further.
- Freezing: This dish is not freezer-friendly due to changes in meat texture and sauce quality when reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
