This Easy Beef Stroganoff recipe is a family favorite that is often requested, and thoroughly enjoyed when it's what's for dinner.
Even better, my sometimes finicky kitchen helpers love to help with making this dish all the way through from start to finish!
We've included mushrooms in this version (because I'm outvoted 3-to-1 on their inclusion), but if you're like me and can't stand the texture go right on ahead and omit them as I wish I could...
To Make Our Easy Beef Stroganoff...
Start out with the all-purpose flour, beef (sliced or cubed), vegetable oil, beef bullion cubes, water, sour cream, Worcestershire, mushrooms and pasta (I usually use egg noodles). I use onion powder, paprika, salt and pepper for seasoning.
Start by coating the sliced or cubed beef in the flour by placing it in a bowl of the flour, then roll it through until fairly well covered. The beef does not need to be perfectly covered (evenly or thoroughly). While prepping the meat bring a large skillet to medium high heat. Once I have done this, I add oil to my large skillet and place the flour-coated beef portions in the heated oil.
Add seasoning: salt, pepper, onion powder and paprika and continue to cook the meat for about 1-2 minutes. During this time, add bullion cubes to a measuring cup of water and heat in the microwave for 2 minutes, stir, and heat again for another minute.
Once the meat is starting to leave some juices in the pan, add the sliced mushrooms and continue to cook until the meat portions are medium rare with a pretty good sear on all sides. Do not worry about some of the 'gunk' left in the pan, this is called fond and we want it for our excellent gravy!
Add the heated beef broth to the cooked meat and mushrooms, stir, then add Worcestershire sauce. Bring the skillet contents to a rapid boil, then reduce heat to low and simmer for approximately 8-10 minutes. Your beef broth should thicken as it simmers, and will continue to thicken once removed from heat. After the 10 minutes of simmering, remove from heat and add sour cream. Stir in the sour cream until evenly distributed through the gravy.
During the simmering period, make sure your noodles are cooked, drained and rinsed. Typically, I return my noodles to the same pot that I used for boiling them in and will add my meat and gravy directly to the noodles. You can also serve by portioning out your noodles onto plates and then topping them with the Beef Stroganoff. Butter your egg noodles, if desired, for an even more decadently delicious meal and garnish with (optional) parsley! Enjoy!
*If your sauce is too thin after adding the sour cream, remove from burner completely and allow to sit for 5-10 minutes to thicken.
**We like our stroganoff with a strong Worcestershire sauce flavor, however, when making this recipe for the first time you can start with less and add more after combining the sour cream as needed.
***Different brands of Worcestershire sauce will yield different flavor results (ie. Heinz is sweeter than Lea & Perrins. Lea & Perrins is also stronger flavored, so start with less.
~ A big 'thank you!' to my stepmom Diane that was the first person who made this dish for me, and shared this recipe many (many!) years ago that I now have memorized as a family staple meal!!
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Easy Beef Stroganoff Recipe on my Bake It With Love YouTube Channel
Easy Beef Stroganoff Recipe
Ingredients
- 1 lb beef (any cut will work, slice thinner when using tougher meats)
- 1 cup mushrooms (sliced, we are using white mushrooms here but have also used baby portabellos)
- 1 cup all-purpose flour
- 2 tablespoon vegetable oil
- 1 cup water (to add the beef bullion cubes to)
- 2 cubes beef bullion
- ¾ cup Worcestershire sauce (seriously...I typically use half the bottle! *when using Heinz Worcestershire sauce as in this recipe, start with ⅓ c when using Lea & Perrins)
- 1 lb/16 oz sour cream
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 cups pasta (3 cups dry egg noodles - cooked, drained and rinsed)
Instructions
- Slice beef and mushrooms. Preheat large skillet with vegetable oil to medium high heat.
- Place sliced beef in a bowl of flour and coat with flour then add to the heated oil in your skillet. Add seasoning: salt, pepper, paprika and onion powder. Cook for 1-2 minutes, long enough for the flour to be dampened by oil and the meat juices. Add sliced mushrooms and continue to cook until meat slices are browned around the edges.
- While the meat is cooking, heat water with bullion cubes in the microwave for 2 minutes, stir and then heat an additional 1 minute. Stir again, then add to the skillet once meat slices are ready. Add Worcestershire sauce, and stir to combine.
- Bring gravy to a boil, then reduce heat to low and simmer for 8-10 minutes. Remove from heat when gravy is slightly thickened and add sour cream. Stir in sour cream until evenly distributed throughout the cream sauce.
- Serve Beef Stroganoff immediately, either combined with noodles or atop your cooked (and buttered, optional) noodles. Garnish with chopped parsley, if desired.
Notes
**We like our stroganoff with a strong Worcestershire sauce flavor, however, when making this recipe for the first time you can start with less and add more after combining the sour cream as needed.
***Different brands of Worcestershire sauce will yield different flavor results (ie. Heinz is sweeter than Lea & Perrins. Lea & Perrins is also stronger flavored, so start with less. https://bakeitwithlove.com/easy-beef-stroganoff-recipe/
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Sarah says
This was SO watery. Followed the recipe exactly, even let it sit to thicken which it didnt! I think it called for too much liquid.
Angela @ Delectable Cooking and Baking says
Hello Sarah, sorry to hear that it didn't turn out for you (this time). As a standby recipe for me that I use as a quick anytime meal, this is one that I know backwards and forwards by heart so the liquid amount is right. There may have been an issue in whether or not it reached a full rolling boil and/or how long it simmered...please, if you have any questions feel free to follow up with me 🙂 Thanks!
Anonymous says
For my family's taste, I would cut the Worcestershire sauce way back. I might would add 1/4 instead of 1 full cup. The sauce tasted too much like Worcestershire:)
Angela @ Delectable Cooking and Baking says
Thanks for the comment, yes please adjust to your taste 🙂 My husband absolutely loves the heavy Worcestershire sauce flavor!
Angel O. says
Thank you so much! Making it tonight for dinner for he first time and your video really helps 🙂
Angela @ Delectable Cooking and Baking says
Glad to hear! This is truly a family favorite (although I use other methods as well) and is certainly quick, easy, and very tasty!!
Patty Goethals says
How many people does your beef stroganoff recipe serve? I'm having 20 for Christmas. Thank you
Angela @ Delectable Cooking and Baking says
Hello Patty, this beef stroganoff will easily serve 6-8 people. Our family of four (now three) usually has it one night with plenty of leftovers to serve 4 again. It can feed more depending on portion size and sides. Enjoy!