How to Make Beef Stroganoff – the EASY Way!
If you’re wondering how to make beef stroganoff or need a good stroganoff sauce recipe, you’ve come to the right place! This Classic Beef Stroganoff recipe is easy to make and perfect for a simple weeknight dinner.
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This Classic Beef Stroganoff recipe is the ultimate easy weeknight dinner idea!
Wondering how to make beef stroganoff from scratch? The process is actually simple and makes for an easy weeknight dinner idea. Start by browning sirloin beef strips, mushrooms and onions.
These are set aside and in the same skillet you’ll make the sauce using a roux, beef broth, sherry, Worcestershire sauce, sour cream, garlic salt and pepper. To the sauce you’ll add back in the beef, mushrooms and onions. This is all served over egg noodles for a wonderfully comforting, delicious dinner!
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Here are the simple steps to making this amazing stroganoff sauce recipe
Step 1: Start by Sauteing the Mushrooms, Onions and Sirloin Beef
In a large skillet, you’ll start by sauteing the mushrooms and onions. These will take approximately 5-7 minutes over medium-high heat to cook through. Onions will be translucent and the mushrooms will cook down. Transfer these to a separate bowl and cover to keep warm.
In the same skillet, saute the sirloin beef. This should just take around 5 minutes over medium-high heat. Once browned, transfer to the bowl with the mushrooms and onions. Cover to keep warm.
At this point, it’s a good time to bring water to a boil to cook the egg noodles.
Step 2: Make the Stroganoff Sauce – PS, this is the BEST Stroganoff Sauce recipe!
In the same large skillet that you sauteed the beef, mushrooms and onions, you’ll make a roux. A roux is your thickening agent that is made with melted butter and flour.
Melt the butter, and then add the flour. Over medium heat, whisk together until bubbly – this is to make sure the flour is cooked.
Next, add the beef broth to the roux. Whisk this into the roux, and over medium-high heat, bring to a low simmer. You’ll then add the cooking sherry and Worcestershire sauce. Continue whisking and bring back to a simmer.
FAQ: Will this stroganoff sauce recipe taste boozy due to the sherry?
No. Once you bring the sauce back to a simmer, the alcohol in the sherry will cook off. It leaves an amazing flavor and richness to the sauce that brings this stroganoff sauce recipe from good to incredible! If you prefer to not use sherry you can omit it, however, I do not recommend it.
Step 3: Add the Sour Cream and Spices to the Sauce, Add in the Beef, Mushrooms and Onions
The last step to creating this delicious stroganoff sauce recipe is to whisk in the sour cream, garlic salt and pepper. Whisk together well to bring the sauce to a smooth, creamy consistency. Then, add back the cooked beef, mushrooms and onions. Stir together and heat the sauce over medium heat for approximately 5 minutes.
You’ll have a wonderfully creamy, rich sauce that tastes amazing! Serve this stroganoff sauce recipe over hot egg noodles, or you can pour in the egg noodles directly into the skillet and stir together for some creamy, beefy noodle deliciousness!
Step 4: Serve over egg noodles OR stir in the noodles to the stroganoff sauce and serve as one
You’ll have a wonderfully creamy, rich sauce that tastes amazing! Serve this stroganoff sauce recipe over hot egg noodles, or you can pour in the egg noodles directly into the skillet and stir together for some creamy, beefy noodle deliciousness!
FAQ’s about how to make beef stroganoff
What is beef stroganoff made of?
Beef stroganoff is made with a sour cream sauce that includes a roux, beef broth, sour cream, spices, and sauteed mushrooms, onions and sliced sirloin beef. It is typically served over egg noodles.
What is the best cut of meat for beef stroganoff?
The classic cut of meat for beef stroganoff is thinly sliced sirloin strips. For a more economical option, you can also use browned ground beef.
How can I make beef stroganoff lower in carbs?
A great way to lower the carbs in this classic beef stroganoff is to substitute the egg noodles. Good low-carb options are spaghetti squash, zoodles (spiralized zucchini), or riced cauliflower.
Is there a way to make this stroganoff sauce recipe dairy free?
Instead of regular dairy-based sour cream, you could definitely substitute the sour cream for products like Good Karma Dairy-Free Sour Cream* or Greek Style Dairy Free Cultured Coconut Milk* made by brand So Delicious. *I have not tested either of these products in this beef stroganoff recipe.
If you loved this recipe, then check out some of my other similar beef recipes:
- French Onion Meatloaf
- Beef and Broccoli Stir Fry
- Sour Cream Beef Enchiladas
- Slow Cooker Sirloin Beef Stew
- Vegetable Beef Stir Fry
- One Pot Cheesy Italian Goulash with Ground Beef
- Vegetable Beef and Barley Soup
Could you use some side dish ideas? These are some of my favorites!
- Parmesan Mashed Potatoes
- Sauteed Carrots
- Roasted Rainbow Carrots
- Healthy Green Bean Casserole
- Garlic Herb Roasted Red Potatoes
- Roasted Carrot Salad with Apples and Pistachios
Classic Beef Stroganoff
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Classic Beef Stroganoff
Equipment
- Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
- Large Whisk This 12" Cuisinart silicone wrapped whisk is ideal for using with non-stick cookware.
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
Ingredients
- 1 lb. sirloin beef thinly sliced into 1″ pieces
- 2 Tablespoon olive oil
- 1 medium yellow onion diced, about 2/3 cup
- 3 cups sliced baby bella mushrooms about 8 oz.
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 (14.5 oz. can) low-sodium beef broth
- 1/4 cup dry cooking sherry
- 2 Tablespoons Worchestershire sauce
- 1 cup sour cream
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 8 oz. egg noodles cooked according to package directions
Instructions
- In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add sliced sirloin and saute until browned. Transfer to a separate bowl and cover to keep warm.
- In same skillet, add the last tbsp of olive oil and heat over medium-high. Saute the sliced mushrooms and onions for 5-7 minutes or until onions are translucent. Transfer mushrooms and onions to bowl with beef and cover to keep warm.
- In same skillet, add the butter and melt over medium heat. Add in the flour and whisk together to create a roux. Whisk for about 2 minutes until it bubbles, which means the flour is cooked through. To the roux, add the beef broth and whisk together over medium heat for about 5 minutes until thickened and comes to a low simmer. Add the sherry and Worcestershire and bring back to a simmer. The alcohol in the sherry will cook off.
- Once the sauce comes back to a simmer, add the sour cream, garlic salt and pepper. Whisk together until all ingredients become smooth and creamy. To the sauce add the beef, mushrooms and onions, and stir together. Heat on medium low for about 5 minutes.
- Serve the stroganoff over cooked egg noodles. The egg noodles can also be stirred into the sauce before serving.
- Refrigerate any leftovers in an airtight container for up to 5 days.
Notes
Nutrition
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