Easy Beef Stroganoff Recipe: No-Fuss, Full Flavor

Saucy, flavorful, and filled with tender chunks of beef, this Easy Beef Stroganoff recipe is a must-try for anyone who loves quick meals loaded with flavor. Always a favorite in my house, try it today, and your family will love it, too!

Easy Beef Stroganoff

Easy Beef Stroganoff is a quick meal that’s packed with homemade flavor. It tastes like it’s been cooking all day long!

This beef recipe uses an affordable cut of beef, and when you cook it just right, it is tender and delicious. Plus, it loads this dish with plenty of beefy flavor.

And that gravy? Oh my goodness! 

This Easy Beef Stroganoff recipe is inspired by one of Naomi Judd’s recipes. I taught myself to cook by making each recipe in her cookbook. I started on the first page and worked my way to the last one.

This stroganoff recipe has been one of my favorites since the first day I made it. I’ve changed it up somewhat, but it’s still very much inspired by Naomi’s original beef stroganoff recipe.

Most simple beef stroganoff recipes will call for a can of cream of mushroom soup and ground beef (because, yeah, that makes for a quick meal).

But this isn’t a ground beef stroganoff recipe.  It’s still super easy to put together though!

My recipe leaves out the can of mushroom soup because the sauce is lick-your-plate-clean good without it! 

Why You’ll Love My Easy Beef Stroganoff Recipe

• Perfect for Busy Weeknights: This easy beef stroganoff recipe is quick to put together, making it a fantastic easy dinner recipe for those nights when time is tight. In just about an hour, you’ll have a warm, satisfying meal on the table.
• Rich, Creamy Sauce: The beef broth and Worcestershire sauce blend with sour cream to make a creamy brown gravy that’s just to-die for! The sour cream sauce gives the dish a smooth, tangy taste that my people just gobble up!
• Tender Beef and Savory Mushrooms: Using top round steak and sautéed mushrooms gives you tender beef with a hearty, earthy flavor. The beef cooks until it’s fall-apart tender, and the mushrooms add the perfect touch of savory goodness.
• Comfort Food Classic: This is a classic beef stroganoff recipe that’s comforting and satisfying.
• Great for the Entire Family: This dish is a favorite meal for my entire family. Anything with cooked noodles makes my kids happy!

Easy Beef Stroganoff Ingredients

See my suggestions below for the best beef to use in this recipe, plus some variations.

• Vegetable Oil: You can use any oil, such as avocado oil, canola oil, etc. —whaterver you like to use. You’ll sear the meat with it. 
• Top Round Steak: It’s perfect for a classic beef stroganoff since it holds up well during cooking.
• Chopped Onion: I just use a yellow onion, but feel free to use a white onion instead. 
• Beef Broth: Broth forms the base for the beef stroganoff sauce, adding rich, savory flavor to the meat and mushrooms. It helps create that delicious, creamy gravy texture.
• Worcestershire Sauce: Just a dash of this sauce brings out a lot of flavor, adding a hint of tanginess that pairs beautifully with the broth.
• Sautéed Mushrooms: You can use white, portabello, or cremini mushrooms for this. Fresh is definitely the best choice over using a small can of mushrooms.
• Package Brown Gravy Mix: Using a packet of gravy mix is a quick way to make the juices rich and creamy. It thickens up the sauce, making it cling to the beef and noodles.
• All-Purpose Flour: A sprinkle of flour helps thicken the sauce just right.
• Uncooked Medium Egg Noodles: They’re a classic pairing for stroganoff, soaking up every bit of the creamy goodness.
• Sour Cream: The sour cream is stirred in at the end, adding a rich, tangy flavor that gives stroganoff its signature taste. 
• Salt and Pepper to Taste: You’ll just season it to taste using salt and black pepper. 

What’s the Best Beef For Beef Stroganoff?

Beef stroganoff is traditionally made with beef tenderloin, but that’s a pricy cut of meat for a family dinner!

Sometimes I’ll find tenderloin tips for a super good deal, and I’ll snatch them up right away, but more often than not, I opt for top round steak. It’s an affordable cut of meat that holds up well when braised for my beef stroganoff recipe.

Here are the best beef cut options:

• Top round steak – My first pick for this quick beef stroganoff recipe.
• Sirloin steak – You might have to trim off extra fat and gristle, but this cut also works well.
• Stew meat – Cut up small, stewing beef will cook up tender and delicious. If that’s all you’ve got, use it!

How To Make This Simple Beef Stroganoff Recipe

1. Sear the Meat and Onion: In a large, heavy skillet, heat a little vegetable oil over medium-high heat. Add the top round steak pieces and chopped onion. Sauté until the meat is golden brown and the onions have softened up nicely.
2. Add Broth, Worcestershire, and Mushrooms: Reduce the heat to medium-low heat and stir in the beef broth, Worcestershire sauce, and the sautéed mushrooms. Cover the skillet, and let it all simmer together until the meat is fall-apart tender. This will take about 45 minutes.
3. Mix in the Gravy and Flour: Once the meat is tender, push it to one side of the skillet. Sprinkle in the brown gravy mix and all-purpose flour. Stir them into the broth until it thickens to a smooth creamy mushroom sauce consistency. Let it cook for about a minute on low to blend all the flavors.
4. Cook the Noodles: Meanwhile, in a pot of boiling water, cook the medium egg noodles until they’re tender. This should take about 5-7 minutes. Drain and set them aside.
5. Add the Sour Cream and Seasonings: Stir in the sour cream into the meat mixture, and add a little salt and black pepper to taste. Gently heat through, stirring as you go. Be careful not to let it simmer, or the sour cream may separate.
6. Serve Over Noodles: Spoon the beef and creamy mushroom sauce over the cooked noodles, or you can mix it all together if you prefer. Top with a little fresh parsley or thyme if you like, and serve it up hot.

Recipe Tips

The best part of this dish is how tender the beef is. Don’t rush it – let it cook until it is soft and tender.

• Once you add the sour cream, don’t boil the sauce, or the sour cream could curdle. 
• No egg noodles? Try this dish with white or brown rice instead. Or top it over my old-fashioned cream potatoes!
• Instead of spooning the sauce over the noodles, try mixing it all together and serving it casserole-style. You could even top it with cheese and bake it for a golden brown finish.

Other Great Crockpot Recipes You’ll Love

• Crockpot Porkchops with Mushroom Soup
• Crockpot Shredded Beer Chicken
• Crockpot BBQ Pork Chops
• Crockpot Mississippi Roast
• Crockpot Taco Dip

How to Serve

Are you wondering what to serve with beef stroganoff? Here are some of my favorite side dishes, and don’t forget the homemade biscuits or Copycat Longhorn Bread to soak up all that sauce!

• Corn on the cob
• Air fryer broccoli
• Crack green beans
• Roasted asparagus

Storage

Store your leftover beef stroganoff in an airtight container in the fridge for 3-4 days.

Frequently Asked Questions

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Easy Beef Stroganoff

Ingredients

• 3 Tbsp vegetable oil (or avocado oil, canola oil, etc.) 1
• 1 Pound top round steak trimmed of excess fat & cut into bite size pieces
• 1 Cup chopped onion
• 1 Cup water
• 1/2 Cup beef broth
• 1/4 Cup Worcestershire sauce
• 2 Cups sautéed mushrooms
• 1 Package .75oz brown gravy mix
• 2 Tbsp all purpose flour
• 2.5 Cups uncooked medium egg noodles
• 8 Oz sour cream
• 1/2 Tsp salt

Instructions

• In a large heavy skillet, heat the oil over medium high heat. Add the meat and onion – sauté until the meat is browned and the onion is softened. Reduce the heat to low.
• Stir in the water, beef broth, Worcestershire sauce, and mushrooms. Cover the skillet and simmer until the meat is fall apart tender, about 45 minutes.
• Push the meat to one side of the skillet and whisk in the gravy mix. Sprinkle with the flour and stir it to mix. Simmer until thickened, about 1 minute. Keep warm over very low heat.
• Meanwhile in a large pot of boiling water, cook the noodles until tender – about 5 minutes. Drain the noodles.
• Stir the sour cream and salt into the meat mixture. Gently heat through, stirring, but do not let the mixture even simmer or the sour cream will separate. Spoon over the cooked noodles and serve immediately. Alternatively, you can mix the meat and sauce in with the noodles instead of serving the meat over top.