Beef Stroganoff Recipe (2024)

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by Michelle
September 4, 2018 (updated Nov 19, 2018)

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4.58 (7 ratings)

This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!

Beef Stroganoff Recipe (1)

Now that Labor Day is behind us, can we go all-in on warm and hearty comfort foods? Yes? Wonderful!

Beef stroganoff is one of my all-time favorites in that category and for the longest time, I thought it was a crazy complicated dish to make. Spoiler alert: it is not at all.

However, I have had my fair share of dry, tough meat in beef stroganoff; I’m thrilled to share this recipe with you because the meat in this dish is so wonderfully tender and the sauce is rich and flavorful. This is going to easily become one of your go-to favorite easy recipes, just as it has for me!

Beef Stroganoff Recipe (2)

How Do You Make Beef Stroganoff?

Beef stroganoff looks (and tastes!) like a luxurious bowl of fancy comfort food, but the best part is that it has a simple list of ingredients and comes together incredibly quickly, which makes it a perfect choice for weeknight meals or an easy dinner party staple.

This is a fast rundown of how it’s done:

  • Sear thinly sliced ribeye until it’s browned, then set aside.
  • In the same pan, brown onions and mushrooms until soft.
  • Sprinkle the mushroom mixture with flour and stir, then gradually stir in beef stock. Season with salt, pepper and paprika, then simmer until slightly thickened.
  • Stir in sour cream and serve over cooked egg noodles with a sprinkle of fresh parsley.

Beef Stroganoff Recipe (3)

The Best Meat for Beef Stroganoff

The beef that you use is what takes average or good beef stroganoff to absolutely phenomenal.

The trick?

Using very thinly sliced boneless ribeye steaks. The meat is so tender and melts in your mouth; it’s the same cut of meat that I use for my Philly cheese steak sandwiches and everyone raves about how juicy and tender they are. No one wants to bite into beef stroganoff and find a tough, stringy piece of beef that gets stuck in your teeth. Ribeye can cook up super fast at high temperature and stay crazy tender.

If you want a quicker/less expensive option, I’ve also used ground beef, which works really well. Obviously, you won’t get the same consistency as you do from whole pieces of beef, but it’s still a great shortcut!

How is Beef Stroganoff Served?

The most traditional way to serve beef stroganoff is over egg noodles (and it’s seriously delicious), but there are tons of other options, too! For something different, try:

  • Rice
  • Mashed potatoes
  • Pan-fried potatoes
  • A bed of greens
  • Steamed green beans or broccoli

Beef Stroganoff Recipe (4)

Can Beef Stroganoff Be Made Ahead and/or Frozen?

Yes to both!

Beef stroganoff reheats extremely well and you can freeze it by allowing it cool, then placing in a freezer ziploc bag or freezer-safe container and freezing for up to 3 months. Allow to thaw overnight in the refrigerator.

Beef Stroganoff Recipe (5)

I hope you enjoy this dish as much as my family and I have!

If You Like This Beef Stroganoff, Try These:

  • Slow Cooker Beef Stroganoff
  • Turkey Tetrazzini
  • Shepherd’s Pie
  • Guinness Beef Stew

Beef Stroganoff Recipe (6)

Four years ago: Slow Cooker Spicy Beef Queso Dip
Five years ago: Matzo Ball Soup
Six years ago: Buckeye Peanut Butter Cup Cookies

Beef Stroganoff Recipe (7)

Beef Stroganoff

Yield: 4 to 6 servings

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!

4.58 (7 ratings)

Print Pin Rate


  • 4 tablespoons unsalted butter, divided
  • pounds (680.39 g) ribeye steak, sliced ¼-inch thin against the grain, and then crosswise
  • 8 ounces (226.8 g) white mushrooms, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) beef broth
  • teaspoons (1.5 teaspoons) salt
  • ½ teaspoon (0.5 teaspoon) black pepper
  • 1 teaspoon paprika
  • cup (153.33 ml) sour cream
  • 12 ounces (340.2 g) egg noodles, cooked and drained
  • 1 tablespoon parsley, finely chopped


  • Season the beef with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the beef to the skillet, spreading it into an even layer. Cook for 1 minute, then use tongs to toss the beef until mostly browned. Remove to a plate; set aside.

  • Melt the remaining butter and add the mushrooms and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are translucent, about 5 to 7 minutes.

  • Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes, until no raw flour remains and it emits a nutty aroma. Gradually stir in the beef broth, then add the salt, pepper and paprika. Bring to a simmer and cook until slightly thickened. Add the beef back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the beef is warmed through. Remove from the heat and stir in the sour cream until completely combined.

  • Serve with cooked egg noodles and a sprinkle of fresh parsley. Leftovers can be stored in the refrigerator for up to 4 days.


Nutritional values are based on one serving

Calories: 566kcal, Carbohydrates: 21g, Protein: 28g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 118mg, Sodium: 715mg, Potassium: 559mg, Fiber: 1g, Sugar: 2g, Vitamin A: 640IU, Vitamin C: 3.3mg, Calcium: 54mg, Iron: 3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Main Course

Cuisine: American

Originally published September 4, 2018 — (last updated November 19, 2018)

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19 Comments on “Beef Stroganoff Recipe”

  1. CeeJay Reply

    My family enjoys this stroganoff on noodles, on toast points {dry toast cut in quarters, diagonally twice} and also on baked potatoes. One of our favorite meals!

  2. Michael McCabe Reply

    Michelle, I bought 12 tamales at a Hispanic market and I want to make a baked dish to serve. Suggestions?

  3. Cindy Reply

    Made this last night absolutely delicious.

    • francesco caselli Reply

      This is delicious! I will preparethiseveningformypartner. Thankyouverymuch

  4. Renee Reply

    One of my kids doesn’t like any kind of steak., so I made this diced chicken breast, & it still turned out great! The flavors and sauce are really great.

    Both my kids & hubby ate a lot of it! Served it over cavatappi, bc I had some cooked on-hand. I also made biscuits, which was great for sopping up the sauce. Thanks for sharing the recipe!

  5. Maria Reisman Reply

    Made this dish for my family. They loved loved it! Surprised at how easy this dish came together. Will definitely make it again!

    • Michelle Reply

      I’m so thrilled you enjoyed it Maria! Thanks so much for taking the time to stop back and leave a review, it’s much appreciated.

  6. Sabrina Reply

    I’ve missed having this dish and have even kinda forgotten about beef stroganoff. my recipe is so old I can’t find it, but don’t think it uses ribeye, so am so happy yours does! My favorite cut, thank you for this recipe!

    • Michelle Reply

      You’re welcome Sabrina, enjoy!

  7. Sally Reply

    It never occurred to me to use ribeye for Beef Stroganoff or Philly Cheese Steaks. What a great idea! Thanks!

    • Michelle Reply

      You’re welcome Sally, enjoy!

  8. Geraldine Reply

    Hi Michelle,

    I’ve never seen beef stroganoff served with noodles/pasta?

    I’m from Ireland and live in the UK and I’ve only ever seen if served with rice! Is this a US-thing? It certainly looks good! Did you use a particular type of egg noodles?

    • Michelle Reply

      Hi Geraldine, Yes I think the noodles are definitely a U.S. spin! I just use wide egg noodles.

  9. Ann Reply

    I love Beef Stoganoff. Never occurred to me to use steak. This will be in regular rotation now. Thanks.

    • Michelle Reply

      You’re welcome, enjoy!

  10. Louis Reply

    I went with the recipe exactly. Loved it

    • Michelle Reply

      I’m so thrilled to hear that!

  11. Gary in Georgia Reply

    It’s my understanding that a ribeye steak has already been cut against the grain by the butcher so how do you cut against the grain when making 1/4 inch slices?

    I think we could benefit by your giving lessons on grain of meats: beef, chicken, and pork.

    • Michelle Reply

      Hi Gary, Perhaps a better description is cutting the steak crosswise. I hope that helps!

Beef Stroganoff Recipe (2024)


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