quick and Simple Beef Stroganoff

When I need a comforting dinner that my family will devour, Simple Beef Stroganoff always comes to mind.

This classic dish transforms tender beef and mushrooms into a rich, creamy masterpiece that you can have on your table in no time.

My version balances traditional flavors with modern simplicity—perfect for busy weeknights when you need something hearty and satisfying.

Why You’ll Love This Simple Beef Stroganoff

This beef stroganoff recipe has been in my kitchen rotation for years because it delivers maximum flavor with minimal effort.

You’ll appreciate how the tender beef melts in your mouth, while the creamy sauce hits all the right notes of savory goodness.

It’s one of those rare dishes that feels special enough for company but easy enough for Monday night dinner. My kids always clean their plates when I make this!

This Simple Beef Stroganoff is one of my go-to favorites, but I also adore making Tropical Hawaiian Chicken Pineapple Kabobs and Slow Cooker Butter Chicken. They’re always a hit with family and friends.

Ingredients You Need for Simple Beef Stroganoff

• 1½ pounds chuck beef, cut into bite-sized strips
• 3 tablespoons butter, divided
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ¾ cup sour cream
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 12 ounces egg noodles, cooked according to package directions

Ingredient Notes: Chuck beef works wonderfully here, but you can substitute sirloin for a more tender cut. For the mushrooms, I prefer cremini for their deeper flavor, but white button mushrooms work beautifully too.

How to Make Simple Beef Stroganoff

1. Prepare the beef: Pat the beef strips dry with paper towels and season generously with salt and pepper. This helps create a beautiful brown crust.
2. Brown the beef: In a large skillet over medium-high heat, melt 1 tablespoon butter. Working in batches to avoid crowding, cook the beef until browned on all sides, about 2-3 minutes per batch. Transfer to a plate and set aside.
3. Sauté vegetables: In the same skillet, add another tablespoon of butter. Add onions and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Cook mushrooms: Add the remaining tablespoon of butter and mushrooms to the skillet. Cook until mushrooms release their moisture and begin to brown, about 5-7 minutes.
5. Create the sauce base: Sprinkle flour over the mushroom mixture and stir constantly for 1 minute. Gradually whisk in beef broth, making sure to scrape up all the flavorful bits from the bottom of the pan.
6. Add seasonings: Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer and cook for 2-3 minutes until the sauce begins to thicken.
7. Return beef to sauce: Add the beef and any accumulated juices back to the skillet. Reduce heat to low and simmer for 5 minutes.
8. Finish with sour cream: Remove the skillet from heat. In a small bowl, whisk a few tablespoons of the hot sauce into the sour cream to temper it. Then stir this mixture back into the skillet.
9. Serve: Sprinkle with fresh parsley and serve hot over cooked egg noodles.

My Tips for the Best Simple Beef Stroganoff

My years of making this dish have taught me a few secrets. First, don’t rush the mushrooms—letting them really brown creates an incredible depth of flavor.

Also, cutting the beef against the grain makes each bite tender, even with more economical cuts.

I always take the pan off the heat before adding sour cream to prevent curdling. When my mom taught me this recipe, she insisted on this step, and she was absolutely right!

For extra richness, a splash of dry white wine works wonders.

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Can I make beef stroganoff ahead of time?

I often prepare everything except the sour cream addition the day before. Simply reheat gently on the stovetop, then stir in the sour cream just before serving.

This makes it perfect for busy days when I know I won’t have time to cook.

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What can I substitute for sour cream?

Greek yogurt makes a fantastic healthier alternative that I use regularly. It provides that same tangy creaminess.

For a dairy-free version, I’ve had success with coconut cream mixed with a little lemon juice.

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How do I store leftovers?

Store any leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently over low heat to prevent the sauce from separating.

I sometimes add a splash of broth if the sauce has thickened too much.

Can I freeze beef stroganoff?

In my experience, cream-based sauces can separate when frozen and thawed. If you need to freeze it, I recommend freezing just the beef and mushroom mixture without the sour cream.

Then add fresh sour cream after reheating.

Some Serving Suggestions

I most often serve my Simple Beef Stroganoff over buttered egg noodles with a side of steamed green beans or roasted asparagus.

For Sunday family dinners, I pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish.