Beef – I prefer to use steak in this recipe when possible, it’s tender and has great flavor. Sirloin steak, ribeyes, or beef tenderloin are the best cuts for beef stroganoff. Regardless of which cut of beef you choose, be sure it doesn’t overcook!
If you have leftover steak or cooked beef, slice and add it at the end just enough to heat through.
Short on time? Use frozen or homemade meatballs or ground beef.
Onions & Mushrooms – Onions and mushrooms not only add amazing flavor to this dish, but they also help stretch the beef a bit further! Use either white or cremini mushrooms. You can add other veggies to this beef stroganoff recipe. Try zucchini or even frozen peas.
Stroganoff Sauce – The sauce practically makes itself, it’s so easy. A mixture of broth and seasonings simmered and thickened before stirring in sour cream (or swap in Greek yogurt if you’d like).
You can swap the from-scratch sauce for a can of condensed cream of mushroom soup for an instant dish but honestly, its so easy that it’s worth making homemade.
How to Make Beef Stroganoff
Sear the Beef: Cut the beef into strips and sear in a hot pan per the recipe below.
Soften Onions: Cook onions & mushrooms in butter until softened.
Make Sauce: Stir in the flour and then add the remaining sauce ingredients and simmer.
Add Sour Cream: Stir the beef back into the pan until heated through. Stir in sour cream & serve. Garnish with fresh parsley if you’d like.
To Make Tender Beef
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I assure you, the sauce is the secret weapon in this recipe
