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The Best Easy Beef Stroganoff Recipe from Scratch

by | Oct 28, 2021 | Recipes

This rich and creamy Easy Beef Stroganoff recipe uses simple ingredients that every home cook can master to create the comforting classic dish. Strips of tender lean beef, thinly sliced onions and mushrooms, beef broth, and tangy sour cream quickly come together in less than 45 minutes for a deeply flavorful, meaty main entree. For a down-home cozy meal, try it ladled over mashed potatoes. Or, lighten things up by serving it over a lower carb option like spiralized zucchini or spaghetti squash!

macro close up of the best beef stroganoff recipe from scratch

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Growing up, the closest thing I ever had to “homemade” Beef Stroganoff was the kind out of a Hamburger Helper box. In our home, if it wasn’t pork chops or ground beef patties for dinner, then it was most likely coming out of a box or a can. Not to trash on Hamburger Helper (or it’s beloved cousin, Tuna Helper); there’s definitely a time and place for a tasty box meal. But after so many years of box meals while growing up, and a ton of ramen noodles in my early college years, I was avoiding box meals BIG TIME when I finally started craving beef stroganoff again.



Beef Stroganoff

It wasn’t until I was in my late 20s that I started missing Hamburger Helper’s Potatoes Stroganoff. That’s what really began my journey in coming to this Easy Beef Stroganoff recipe. As most folks do, it seems, I started out with recipes that used convenience items. Things like canned mushroom soup and packets of onion soup mix.

They were always perfectly fine, and quite tasty. BUT, I knew this tasty dish became a classic because it had to be pretty easy to make from scratch. Replacing the onion soup mix was a cinch. However, I needed to go through some trial and error to figure out how to get a thick, rich, meaty, and creamy sauce without using canned mushroom soup.

So, I set out to experiment with the ingredients and come up with my own variation that’s just as easy as using the convenience items.

overheat close up of the best easy beef stroganoff recipe

How to Make a Rich & Creamy Stroganoff Sauce

I found that there were two keys to a addictively delicious beef stroganoff. First, was with getting the proportions of all of the ingredients right. And second, was using a method of cooking the lean beef that would render the most beefy flavor possible. This easy beef stroganoff uses a 2:1 ratio of beef broth to sour cream. Such a ratio gives the stroganoff a big beefy flavor with that little tang at the end of each bite. To further increase the beef flavor, I found that quickly searing off just the outside of the strips of beef in some olive oil creates a beautiful golden fond that helps deepen the rich, meatiness of the sauce.

close up of creamy beef stroganoff over egg noodles garnished with chives

Over the years, I came across multiple ways to thicken the stroganoff sauce. Of course, one can always avoid thickening agents. To do this, you simply simmer this beef stroganoff until it is reduced to their desired thickness. But, doing so also reduces the overall volume of the sauce. I find that using a thickening agent like all-purpose flour or cornstarch only slightly reduces the volume while giving me a thicker, silky sauce.

The sauce of this super easy beef stroganoff is already quite rich, so I tend not to enhance that aspect. But, as noted in the Ingredient Swaps & Variations section, you can also add heavy cream to make a richer sauce.

I certainly hope that you’ll try this crowd-pleasing, comforting classic. If you do, share your photos with me on Instagram (@sweetsavorynsassy) so I can see!

Gonna try out this recipe?

Leave a star rating or review in the comments to let me know what you think!

Ingredients For Beef Stroganoff

overhead shot of labeled ingredients to make this easy stroganoff recipe
  • Lean Beef – Typically, I prefer to use a lean cut of steak like a top round or sirloin.
  • Sour Cream – You can use full fat or a reduced fat variety depending on your preference.
  • Beef Broth – I developed this beef stroganoff recipe using regular beef broth instead of a low or no sodium version. If you opt for no sodium or low sodium beef broth, you’ll want to adjust the salt to taste in your final dish.
  • Onion – I like to use a white or yellow onion for this stroganoff. I avoid sweet onions and red onions because I don’t want the higher concentration of sugars from those kinds of onions.
  • Mushrooms – I’m not a huge fan of mushrooms. I like to slice them very thin and cook them down before adding them into the stroganoff. But, I know a ton of people don’t like them at all. So, in my eyes mushrooms are optional in this dish.
  • Olive Oil or Butter – You can use either olive oil or butter in this stroganoff recipe. I tend to use both–the oil to get a good sear on the beef and the butter to sauté the mushrooms.
  • All-Purpose Flour – Flour is the thickening agent that I ultimately prefer to use. As you’ll see below, I like to sprinkle it onto the beef so that it soaks up any remaining oil as well as the juices of the beef strips.
  • Garlic Powder – I’ve found over the years that adding in some garlic bumps of the savory factor in this beef stroganoff.
  • Salt – As usual, the salt in this recipe acts as a flavor amplifier. I like to use Morton’s kosher salt.
  • Black Pepper – You can use a coarse or a fine grind of black pepper, both deliver similar results.
  • Optional Garnishes – Fresh chopped parsley, sliced chives, or sliced green onions are all a great choice for garnish on this creamy beef stroganoff.

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Ingredient Swaps & Variations

  • Make It Creamier! – If you want to increase the richness and creaminess of the sauce in this beef stroganoff, add in 1/2 cup of heavy cream or 2/3 cup of half and half. It will make the sauce even more silky smooth!
  • Go for Ground Beef! – If you don’t have a lean cut of beef on hand, opt for using ground beef in its place. It’s a bit more affordable than steak and it will give you an equally rich, meaty flavor to the stroganoff sauce.
  • Give It More Tang! – My recipe for this easy beef stroganoff balances the beef broth and sour cream to emphasize a rich, beefy flavor in the stroganoff sauce. But if you’d prefer a sauce with a big more zip, add in an extra 1/2 cup of sour cream.
  • Alternate Thickener – Instead of all-purpose flour, you can also thicken the stroganoff sauce by using cornstarch in its place. If you opt to use cornstarch, you’ll want to wait to add it to the sauce during the final simmering stage. I suggest starting out with a slurry of 1 tablespoon warm water and 1 tablespoon cornstarch; add more cornstarch slurry as needed to reach your desired thickness.

Recipe Tips & Tricks

What to Remember – Don’t worry about the fond (the golden and dark brown bits) that develop on the bottom of your pot as you sear the beef and sauté the onions and mushrooms. The fond will easily come up when you begin adding in the liquids, and its what helps to impart a richer, deeper flavor to this easy beef stroganoff.

What to Avoid – Try your absolute best to avoid overcooking the steak! We’re just doing a quick sear to get a little color on the beef. The beef strips will finish cooking in the sauce during the final simmer.

Recipes That Go Well with this Easy Beef Stroganoff – I like serving a side salad or veggies with this stroganoff to make a meal. Delicious and easy side dish pairings include my Super Garlicky Green Beans, Honey Balsamic Roasted Carrots, Green Beans & Potatoes with Parmesan, or Crispy Roasted Broccoli with Feta & Lemon.

macro close up of creamy beef stroganoff

Recipe Notes

Storage – Store beef stroganoff leftovers in an airtight glass or plastic container in the fridge. Stored properly, the stroganoff leftovers will last for up to 7 days.

Reheating – The stroganoff can be reheated in the microwave or on the stove top over medium-high heat, both work equally well.

Servings & Nutrition – One serving of this Beef Stroganoff is a little over 3/4 cup. This recipe makes 6 servings. Each serving has approximately 460 calories, 8 g of carbohydrates, 33 g of protein, 32 g of fat, and 2 g of sugar. For the full recipe and additional nutritional information, please see the recipe card below.

How to Make Beef Stroganoff

Step 1. In a medium to large mixing bowl, combine the beef broth and sour cream together with a fork or whisk. Set mixture aside.

Step 2. Add the butter to a heavy bottomed pot over medium-high heat and melt. Once melted, add the sliced mushrooms to the pot.

steps 1 through 4 of how to make this beef stroganoff recipe

Step 3. Sprinkle in a pinch of the salt and sauté the mushrooms for about 3-4 minutes, or until they’ve reduced in volume by half. Use a large spoon to transfer the cooked mushrooms to a plate or bowl and set aside.

Step 4. Add half of the olive oil to the pot and let heat through for 60-90 seconds. Then add in the beef strips and sprinkle the garlic powder, black pepper, and remaining salt over the strips. Note: Depending on the size of your pot, you may need to sear off the beef in two batches so that you get a good sear and avoid simply steaming the meat.

Step 5. Sear the beef strips for about 90 seconds, then sprinkle in the flour and stir well for another 90 seconds to evenly coat the beef strips. Once coated, transfer the beef strips to the same bowl or plate as you have the reserved mushrooms.

Step 6. Add the remaining olive oil to the pot and let heat through 60-90 seconds. Then, add in the sliced onions. Sauté the onions until they become clear, approximately 5 minutes.

steps 5 through 8 of how to make this beef stroganoff recipe

Step 7. Now, add the reserved seared beef strips and sautéd mushrooms back to the pot. Then, slowly stir in the beef broth and sour cream mixture. As you stir, apply a little pressure to the bottom of the pan to help remove the fond and incorporate it into the stroganoff sauce.

Step 8. Bring the mixture to a boil, then reduce the heat to medium and simmer for 10 minutes or until the sauce is as thick as desired. Serve immediately on its own or over cooked egg noodles, white rice, or mashed potatoes.

close up of beef stroganoff served over egg noodles

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

Are there any alternatives to rice, pasta, and potatoes that I could serve this beef stroganoff over?

Yes–many options! This easy beef stroganoff would be super tasty over some cooked zucchini noodles, cooked carrot noodles, or even some roasted spaghetti squash. You could also go rogue and ladle it over a medley of oven roasted veggies.

We don’t like onions, can we leave them out of this recipe?

While I don’t recommend it, you certainly could omit the onions. If it’s a texture issue, opt for using 1 to 1 1/2 teaspoons of onion powder instead of the raw onion.

We don’t eat a lot of red meat, but this looks really good. Could I swap out the beef for another meat?

Sure. A good swap is ground chicken or turkey. I would recommend sticking to the beef broth to retain as much of the original, classic stroganoff flavor as possible. But if you don’t have beef broth on hand and are using the chicken or turkey, use a chicken broth in place of the beef broth.

Other Recipes You May Enjoy

macro close up of the best beef stroganoff recipe from scratch

Easy Beef Stroganoff

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Tender beef strips, thinly sliced onions, and mushrooms in a rich and creamy sauce packed with flavor that's classic and comforting.


  • 1 1/2 lb beef, cut into 2-inch strips
  • 1 cup sour cream
  • 1 medium onion, cut in half and thinly sliced
  • 1/2 cup diced mushrooms
  • 1 tbsp olive oil, divided
  • 2 cups beef broth
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp coarse black pepper
  • 3 tbsp flour


1. Combine the beef broth and sour cream in a medium to large bowl, then set aside.

2. Melt butter over medium-high heat in a heavy bottomed pan.

3. Add sliced mushroom to the pot along with a pinch of the salt. Saute until mushrooms are reduced in half by volume (about 3-4 minutes). Transfer cooked mushrooms to a plate or bowl and set aside.

4. Add half of the olive oil to the pot and heat through. Then, add in the beef strips and sprinkle the garlic powder, black pepper, and remaining salt over the strips.

5. Sear the beef strips for 60-90 seconds, then sprinkle the flour over the strips. Stir well to coat the strips as they cook another 60-90 seconds. Transfer beef strips from the pot to the same bowl/plate as the mushrooms.

6. Add remaining olive oil to the pot and heat through. Then, add in the onions and saute until softened and clear.

7. Add beef strips and mushrooms back to the pot. Slowly stir in broth mixture while scraping up the fond on the bottom of the pot.

8. Bring mixture to a boil, then reduce heat to medium and simmer 10 minutes. Serve immediately over cooked egg noodles, white rice, or mashed potatoes.

Nutrition Information:
Yield: 6 Serving Size: a little over 3/4 cup
Amount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 576mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 33g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.


Leave a review below or tag @sweetsavorynsassy on Instagram and hashtag it #sweetsavoryandsassy so I can see your photos!!

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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