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This one-pan beef stroganoff is a classic recipe as you’ve never had it before! It has the juiciest seared steak bites wrapped in silky sour cream mushroom gravy, served over egg noodles or mashed potatoes!
Beef stroganoff is one of those retro recipes, like a good ol’ Swiss steak or goulash, that I’ll never get tired of. Similar to Salisbury steak, it had me at mushroom sauce! This beef stroganoff with egg noodles is one of my favorite meals on a cozy weeknight. It comes down to perfectly seared beef that stays juicy, and a cream sauce brimming with savory, caramelized mushrooms, all prepared in the same pan.
Why You’ll Love This Beef Stroganoff Recipe
- One pan. You’ll cook your beef and stroganoff sauce in the same skillet. I realized a long time ago that this is essential for flavor. And, clean-up is quick.
- Juicy beef. The trick to the perfect stroganoff is searing the beef quickly. It’s what keeps the steak juicy and tender.
- Flavor-packed. The creamy sour cream gravy is built on layers of flavor from the beef, mushrooms, and white wine, thickened with flour. It’s rich, beefy, and similar to my dinner-party-ready beef tenderloin with mushroom gravy.
Ingredients You’ll Need
- Wide Egg Noodles – The classic choice for beef stroganoff. You can use pappardelle, tagliatelli, or even fettuccine pasta.
- Flank Steak – Cut into cubes and seasoned with salt and pepper. I have also used chicken to make a crock pot chicken stroganoff.
- Butter and Oil – You can use salted or unsalted butter.
- Onion – Yellow, white, or any mild variety will work here.
- Mushrooms – Cremini mushrooms are my favorite. You can use button, brown, or portobello mushrooms.
- Garlic Powder – Or use freshly minced garlic. You’ll need 1 clove per ¼ teaspoon of powder, so 3-4 cloves for this recipe.
- Flour – All-purpose or your favorite gluten-free flour, to thicken the cream sauce.
- White Wine – Like Chardonnay, or you can use dry sherry, or substitute beef stock.
- Beef Stock – Chicken stock also works, but the flavor won’t be as rich and beefy.
- Heavy Cream – Substitute heavy cream with whole milk or half-and-half.
- Worcestershire Sauce – You can also use soy sauce, tamari, or coconut aminos.
- Sour Cream – Another option is plain Greek yogurt.
What Cut of Beef Is Best for Stroganoff?
The best cuts of beef for stroganoff are quick-cooking cuts and boneless, tender steaks. Flank steak is one of my favorite cuts for everything from fajitas to beef stir-fry and beef stroganoff. You can also use ground beef and make my hamburger stroganoff recipe. Other good choices are sirloin steak, beef tenderloin, or rib-eye steak.
The Secret to Tender Beef
The secret to the best beef stroganoff is in that quick first sear. You want to brown the steak for 30 seconds to a minute so that it caramelizes the outside, locking in the juices. It’s fine if it’s underdone at this point. When you add the beef back into the gravy later, it finishes cooking to the perfect juicy doneness.
Tada! Perfectly tender beef. Plus, all that flavor leftover after the sear goes straight into the pan gravy. Never skip the sear!
Serving Suggestions
Beef stroganoff is great over egg noodles, but you can serve it over any type of pasta you’d like. I also love the saucy beef and mushroom gravy served over mashed potatoes or rice for a hearty dinner, with fluffy dinner rolls or focaccia for sopping up the extras. For a low-carb version, try creamy cauliflower mash and a side of steamed broccoli.
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Beef Stroganoff
Ingredients
For the noodles
- 1 teaspoon salt, for pasta water
- 1 pound wide egg noodles
- ¼ cup salted butter, cubed
For the steak
- 2 tablespoons olive oil
- 1½ pounds flank steak, cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For the sauce
- 2 tablespoons butter
- 1 small red onion, thinly sliced
- 1 pound cremini mushrooms, sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons flour
- ⅓ cup white wine
- 1 cup beef stock
- ½ cup heavy cream
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- ¼ cup chopped fresh parsley
Instructions
- Cook the noodles. Bring a large pot of water to a boil. Add the salt followed by the noodles. Cook per the package instructions to al dente. Turn off the heat, drain the noodles, and return them to the pot. Stir the butter into the noodles until melted.
- Cook the steak. Heat the olive oil over medium-high heat in a large heavy-bottomed pan. Add the steak to the pan and season with salt and pepper. Saute until nicely caramelized and almost cooked through. Use a slotted spoon to transfer the steak to a plate. Set aside.
- Saute the veggies. Reduce the heat to medium and add the butter to the pan. Add the red onion and saute until nicely caramelized. Add the mushrooms and season with salt, pepper, and garlic powder. Saute until the mushrooms have caramelized.
- Make a roux. Add the flour to the mushrooms and cook for 1 minute, stirring consistently.
- Deglaze. Add the white wine. Cook for 1-2 minutes, stirring occasionally.
- Make it saucy. Add the broth, heavy cream, and Worcestershire sauce. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5 minutes or until the sauce has thickened, stirring occasionally.
- Put it all together. Stir the sour cream into the sauce. Stir in the beef. Let it all simmer for a minute or so until the beef is heated through. Turn off the heat.
- Serve. Serve the sauce over the buttery noodles and garnish with fresh parsley.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Beef Stroganoff
This easy beef stroganoff recipe comes down to layering the flavors, and the best way to do it is to cook everything together in one pan.
- Cook the noodles. First, boil the egg noodles in a pot of salted boiling water. Once they’re cooked al dente, drain and then toss the noodles with butter.
- Cook the steak and veggies. Meanwhile, sear the cubed flank steak in a large pan with oil. Remove the steak, add butter, and saute the onions, then the mushrooms, until they’re tender and caramelized.
- Make the sauce. Now, sprinkle flour over the mushrooms. Let that cook off for a minute before deglazing the pan with white wine. Next, stir in the broth, cream, and a dash of Worcestershire sauce. Simmer the sauce so that it thickens.
- Put it all together. Stir in the sour cream. The steak cubes go into the sauce last, and once that’s heated through, you’re ready to serve. Spoon the beef and mushroom sauce over the egg noodles and give the dish a sprinkle of parsley.
Storing and Reheating Leftovers
- Fridge. Store any leftovers in an airtight container. Beef stroganoff lasts 3-4 days in the fridge.
- Reheat. Warm your beef stroganoff in the microwave or on the stovetop. Take care not to overcook the beef on the reheat.
- Freeze. You can also freeze beef stroganoff for up to 2 months. Defrost in the fridge before reheating.
I like to try this recipe, but I don’t like to use creams. Can I use milk instead of cream?
Hi!
The cream makes the sauce creamier, but yes, you can substitute heavy cream with whole milk or half-and-half for a lighter sauce.
The crack chicken recipe is a wnner!!
I’m so glad you loved the crack chicken recipe! Thank YOU! 🙂