This easy beef stroganoff is a one-pan family dinner with tender strips of beef, mushrooms and a rich, creamy sauce served over egg noodles. Ready in just 30 minutes, it is comfort food at its best — simple, satisfying and on the table fast.
Beef stroganoff has been a family favorite for generations, and this streamlined version keeps all the flavor without the fuss. The beef is seared quickly so it stays tender, the mushrooms add depth, and the sour cream sauce comes together in minutes.
Why You’ll Love This Easy Beef Stroganoff
- Ready in 30 minutes — perfect for busy weeknights
- One pan, minimal washing up
- Tender beef in a creamy, savory mushroom sauce
- Family-friendly and endlessly adaptable
- Great for leftovers the next day
Ingredients
- 500 g (1.1 lb) beef sirloin or rump steak, sliced into thin strips
- 300 g (10 oz) mushrooms, sliced
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef stock (240 ml)
- 3/4 cup sour cream (180 ml)
- 1 tbsp plain flour (for thickening)
- Salt and pepper to taste
- 300 g (10 oz) egg noodles, to serve
- Fresh parsley, to serve
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over high heat. Season the beef strips with salt and pepper, then sear in batches for 1-2 minutes per side until browned. Remove and set aside — do not overcook.
- In the same pan, reduce heat to medium and add a little more oil if needed. Cook the onion for 3-4 minutes until softened, then add the mushrooms and cook for 5-6 minutes until golden.
- Add garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1 minute.
- Pour in the beef stock, Dijon mustard and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until slightly thickened.
- Reduce heat to low and stir in the sour cream until smooth. Do not boil the sauce once the sour cream is added, or it may split.
- Return the beef and any juices to the pan and warm through for 1-2 minutes.
- Serve the stroganoff over egg noodles, garnished with fresh parsley.
Tips for Perfect Beef Stroganoff
- Slice the beef against the grain for the most tender result.
- Sear the beef in batches — overcrowding the pan will steam rather than brown the meat.
- Use full-fat sour cream for the creamiest sauce.
- For a richer sauce, add a splash of cream along with the sour cream.
Variations
Swap the beef for chicken strips or mushrooms for a vegetarian version. Serve over rice, mashed potatoes or crusty bread instead of noodles if you prefer.
Frequently Asked Questions
What is the best cut of beef for stroganoff?
Sirloin, rump or fillet all work well. The key is to slice thinly and cook quickly so the beef stays tender.
Can I make beef stroganoff ahead of time?
Yes, but it is best served fresh. If making ahead, store the sauce and noodles separately and reheat gently, adding a splash of stock if needed.
Can I freeze beef stroganoff?
The sauce can be frozen, but sour cream sauces can change texture when thawed. For best results, freeze the beef and mushroom base before adding the sour cream, then stir in fresh sour cream when reheating.
What can I serve with beef stroganoff?
Egg noodles are classic, but rice, mashed potatoes or even buttered pasta all work beautifully.