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Home » Meat Recipes » Easy Beef Stroganoff

Easy Beef Stroganoff

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Aug 17, 2024
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5 from 9 votes

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This easy beef stroganoff is ready in just 30 minutes. I make it with extra onions and mushrooms, and it's delicious! Served over mashed cauliflower, it's the perfect comfort food. The leftovers are excellent, too, as long as you reheat them carefully.

Beef Stroganoff is served in a skillet with a serving spoon.

My friend Irina is of Russian descent. Her cooking is rich and flavorful, and she confirms that Russians love sour cream. I've been making this easy beef stroganoff a lot lately (I also make a delicious chicken stroganoff). It's a wonderfully rich and creamy comfort food. My version differs from classic recipes. It's easier and quicker, and it features extra mushrooms and onions.

Ingredients

The ingredients needed to make beef stroganoff.

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

  • Sirloin strips: You can splurge and use tenderloin for truly tender beef, but I usually go with sirloin.
  • Avocado oil: An excellent neutral-tasting cooking oil with a high smoke point. Ghee is another great option.
  • Veggies: I use lots of onions, garlic, and mushrooms.
  • Sour cream: It's best to use full-fat sour cream for the richest and tastiest result.

Variations

  1. Instead of cooking the dish in avocado oil, you can use ghee. I also like to use duck fat - it's very flavorful.
  2. You can experiment with adding more seasonings. Good options include paprika and dried thyme. You can season the beef with ½ teaspoon of each.
  3. While nontraditional, try adding a handful of wild mushrooms instead of some of the white (or cremini) mushrooms. I love the flavor they add to the dish.

Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

Cook the meat. Season the beef and cook it in avocado oil until no longer raw, then transfer it to a plate.

Cooking the beef.

Cook the vegetables. In the same skillet, cook the onions, mushrooms, and garlic with salt and pepper.

Cooking the mushrooms and onions.

Add the sour cream. Add the beef back to the skillet. Reduce the heat and stir in the sour cream.

Adding sour cream.

Expert Tips

  1. Removing the sour cream from the fridge at the start of cooking will help it warm up a bit, reducing the risk of it curdling when you add it to the hot dish. It also helps to reduce the heat and allow the skillet to cool off before mixing the sour cream in.
  2. When you add the sour cream, the dish immediately takes on a grayish hue. It's still delicious, but if you'd like a deeper color, add a little Worcestershire sauce. However, don't add too much, or the dish will taste too vinegary. Start with one teaspoon and taste to see how it affects the flavor.

Recipe FAQs

What is Beef Stroganoff?

It's a Russian dish of sautéed pieces of beef served in a sour cream sauce. There are many variations. Mine is quick and easy. I make it with lean beef (sirloin), lots of onions and mushrooms, and a little sour cream. So, I basically change the ratio of the traditional ingredients, adding more vegetables and using less meat and sour cream.

What cut of meat should I use?

The traditional cut of meat used in this recipe is beef tenderloin, a lean and tender cut. I prefer sirloin, another lean cut. It's not as tender, but it's more flavorful, and it's also much more affordable.

Some people make this dish with ground beef. I haven't tried that, but I can see why it would work - it's similar to how Korean ground beef is just as good as Korean beef, or maybe even better. It's easier to mix flavors and spices into ground beef because of its finely ground texture.

Can I use Greek yogurt instead of sour cream?

I advise against that. This is one recipe where you really do want the richness of full-fat sour cream. It's absolutely worth it.

Serving Suggestions

Beef Stroganoff is usually served on top of noodles, but I skip the starch and serve it over mashed cauliflower. It's really good! You can also serve it on top of spaghetti squash noodles or hearts of palm pasta.

I also like to add a side of a bright green veggie, such as roasted broccoli, steamed asparagus, or sautéed spinach. It makes for a prettier presentation. This dish, though utterly delicious, is not exactly pretty to look at.

Storing Leftovers

You can keep the leftovers in an airtight container in the fridge for up to three days. When reheating them, do so gently to avoid drying out the meat and curdling the sour cream. I reheat the leftovers covered in the microwave at 50% power.

Beef stroganoff is served in a cast-iron skillet.

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Recipe Card

Beef Stroganoff is served in a skillet with a serving spoon.
5 from 9 votes
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Easy Beef Stroganoff Recipe

This easy beef stroganoff recipe is ready in just 30 minutes. I make it with extra onions and mushrooms, and it's delicious!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Russian
Servings: 6 servings
Calories: 290kcal
Author: Vered DeLeeuw
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Ingredients

  • ¾ cup sour cream - at room temperature
  • 1 pound top sirloin steak - cut into strips
  • 2 teaspoons Diamond Crystal kosher salt - divided; see notes below
  • ½ teaspoon black pepper - divided
  • 2 tablespoons avocado oil
  • 1 onion - large, chopped; 8 ounces
  • 16 ounces mushrooms - white or cremini, sliced
  • 1 tablespoon fresh garlic - minced
  • 2 tablespoons parsley - chopped, for garnish; optional

Instructions

  • Measure out the sour cream and remove it from the fridge to allow it to get to room temperature. Season the beef with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
    The beef was seasoned with salt and pepper.
  • Heat the oil in a large saucepan over medium-high heat for about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, for about 2 minutes. Quickly remove the beef to a plate to prevent it from over-cooking.
    Cooking the beef.
  • Add the onion and mushrooms to the saucepan with 1 more teaspoon of Diamond Crystal kosher salt (or ½ teaspoon of any other salt). Cook, stirring often, until tender, for 5-7 minutes. If the pan becomes too dry, add the juices from the resting meat.
    Cooking the mushrooms and onions.
  • Add the garlic and cook for 1 more minute. Add back the beef and stir-fry for one more minute.
    The beef was added back to the skillet.
  • Reduce the heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef mixture. Don't allow the sour cream to simmer or boil to avoid curdling.
    Adding sour cream.
  • Season the dish with more black pepper, garnish with parsley, and serve.
    Beef stroganoff is served on a white plate.

Notes

  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • It's easier to cut the beef into strips if you freeze it for about 20 minutes first. You could also buy pre-sliced beef labeled as "stir-fry beef."
  • Removing the sour cream from the fridge at the start of cooking will help it warm up a bit, reducing the risk of it curdling when you add it to the hot dish. It also helps to reduce the heat and allow the skillet to cool off before mixing in the sour cream. 
  • When you add the sour cream, the dish immediately takes on a grayish hue. It's still delicious, but if you'd like a deeper color, add a little Worcestershire sauce. However, don't add too much, or the dish will taste too vinegary. Start with one teaspoon and taste to see how it affects the flavor.
  • You can keep the leftovers in an airtight container in the fridge for up to three days. When reheating them, do so gently to avoid drying the meat and curdling the sour cream. I reheat the leftovers covered in the microwave at 50% power.

Nutrition per Serving

Calories: 290 kcal | Carbohydrates: 7 g | Protein: 26 g | Fat: 17 g | Saturated Fat: 7 g | Sodium: 443 mg | Fiber: 1 g | Sugar: 4 g

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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