Beef stroganoff is a rich, creamy, and decadent meal. But, it is actually really quick and easy to make. This is one of those traditional cozy dinners that has stood the test of time because it is DELICIOUS! The rich and tangy sour cream pairs perfectly with the savoury mushroom gravy, and tender strips of beef. Plus with this recipe you can have dinner on the table in under an hour!

Substitutions for beef stroganoff

One thing I love about old-fashioned home cooking, you can transform pretty much any recipe into something that suits you and your family. No recipes are exactly the same because, we love substitutions and making recipes our own!

Beef sirloin substitutions for Stroganoff

Exchange for 1 lb of lean ground beef.

If you want to make it a meat-free version of this meal leave out the beef and add in pan fried zucchini, squash, or potatoes.

Substitutions for sour cream in stroganoff

Exchange sour cream for full fat plain Greek yogurt. You could also use a mixture of cream cheese and full fat cream.

A plate of potatoes covered in a brown sauce with beef and mushrooms in it. There is a skillet in the background with more of the creamy sauce.

Storage

Store your beef stroganoff in the refrigerator

Allow it to cool to room temperature.
Store in an airtight container.
Store in the refrigerator for 2-3 days.

How to freeze beef stroganoff

Beef stroganoff is an excellent meal to prepare ahead of time and freeze for later. Often meals cooked with cream or sour cream can have a slightly altered texture after freezing. If you are planning to make this meal for the freezer, leave the sour cream out. Add it in fresh when you cook it later.

Allow it to cool to room temperature.
Store in an airtight container.
Store in the freezer for up to 3 months.

Reheating beef stroganoff

Remove the frozen meal from the freezer the day before or at least 6 hours before.
Place the beef stroganoff in a pan on medium heat.
Stir and cook until heated through.
If the sour cream was already added to the dish, the texture may be slightly altered.
If not, add the sour cream fresh at the end.

A close up look of a creamy pasta dish with beef and mushrooms.

What to serve with beef stroganoff

My favourite way to serve beef stroganoff is on a bed of rice, on top of wide egg noodles, or on top of mashed potatoes.

Some other delicious beef stroganoff pairings include:

Shoestring potatoes
Gnocchi
As a baked potato topping
Scalloped potatoes
Mashed cauliflower
Riced cauliflower
Couscous
Quinoa
As an open-faced crusty bread sandwich

What type of beef is best for stroganoff

Since we are not cooking the meat for a long time to tenderize it, you will want to stick to a good cut of meat.

Sirloin
Tenderloin
rib eye
Strip steak
Flank Steak
Skirt steak
Ground beef

A countertop full of ingredients including raw beef strips, oil, tomato sauce, and onion, butter, sliced mushrooms, pepper, salt, and flour.

How to make easy beef stroganoff

This recipe is quick and easy to make. So you can get an idea of the process before getting started with this delicious recipe, this is how to make beef stroganoff.

Fry the beef and veggies.
Make a roux out of the fat drippings.
Add stock and flavourings to make a thickened gravy.
Stir in some creamy tangy sour cream to round off the flavours and serve!

A bowl with a flour mixture in it. There is strips of beef inside. Off to the side is a plate with raw strips of beef.

An onion diced on a countertop. There is a knife off to the side.

Ingredients for The Best Classic Beef Stroganoff

1-2 lbs beef sirloin (450 g – 900 g)

4 Tablespoons all-purpose flour (31 g)

½ teaspoon salt (2.5 ml)

½ teaspoon pepper (2.5 ml)

2 Tablespoons of oil (30 ml)

3 Tablespoons butter (45 ml)

1 medium onion, diced

4 Tablespoons all-purpose flour (31 g)

¼ lb sliced mushrooms (113 g)

2 cups beef stock (475 ml)

2 Tablespoons tomato paste (30 ml)

1 Tablespoon Worcestershire sauce (15 ml)

1 teaspoon salt (5 ml), or to taste

½ teaspoon dry mustard powder (2.5 ml)

1 cup full fat sour cream (237 ml)

Pieces of beef being fried in a frying pan with chopped onions inside.

A frying pan with fried mushrooms and floured sprinkled on top.

Method

Cut the beef into thin 1 inch strips.
In a shallow bowl, mix 4 Tablespoons (31 g) flour with ½ teaspoon (2.5 ml) salt and pepper.
Dredge the pieces of meat through the flour mixture.
In a heavy bottomed frying pan over medium-high heat, melt the butter and oil.
Add the diced onion. Stir until translucent.
Add the sliced meat to the pan and fry a few minutes on each side to brown and cook the beef.
You may need to do this in batches.
Remove the meat to a plate and add in the mushrooms.
Fry until soft and browned.
Stir into the pan 4 Tablespoons flour. Mix to form a roux.
Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard.
Cook and stir this mixture until it comes to a simmer and starts to thicken.
Add back in the cooked meat.
Stir to combine and warm through.
Cover the pan and remove from heat.
Once the mixture has stopped simmering, stir in sour cream.
Serve immediately on top of fluffed rice, cooked noodles, or mashed potatoes.

A frying pan with beef and mushrooms in a brown sauce. There is sour cream on top.

A beef and mushroom dish with brown sauce.

The Best Classic Beef Stroganoff

flour and filigree

This rich, creamy, decadent meal is a breeze to make for a cozy dinner any night of the week. This classic comfort food is packed with flavour, creamy mushroom gravy, and tender strips of beef. Dinner is on the table in under an hour!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Russian

Servings 6 people

Calories 518 kcal

Ingredients

1-2 lbs beef sirloin 450 g – 900 g
4 Tablespoons all-purpose flour 31 g
½ teaspoon salt 2.5 ml
½ teaspoon pepper 2.5 ml
2 Tablespoons of oil 30 ml
3 Tablespoons butter 45 ml
1 medium onion sliced
4 Tablespoons all-purpose flour 31 g
2 cups beef stock 475 ml
2 Tablespoons tomato paste 30 ml
¼ lb sliced mushrooms 113 g
1 Tablespoon Worcestershire sauce 15 ml
1 teaspoon salt 5 ml
½ teaspoon dry mustard powder 2.5 ml
1 cup full fat sour cream 237 ml

Instructions

Cut the beef into thin 1 inch strips.
In a shallow bowl, mix 3 Tablespoons (23.5 g) flour with ½ teaspoon (2.5 ml) salt and pepper.
Dredge the pieces of meat through the flour mixture.
In a heavy bottomed frying pan over medium-high heat, melt the butter and oil.
Add the diced onion. Fry until softened and translucent.
In batches, fry the meat. Turn to brown and cook on all sides.
Cover the pan in between turning the meat.
Remove the meat to a plate.
Add the sliced mushrooms. Stir and fry until soft and browned.
Stir into the pan 4 Tablespoons flour. Mix to form a roux.
Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard.
Cook and stir this mixture until it comes to a simmer and starts to thicken.
Add back in the cooked meat.
Stir to combine and warm through.
Cover and remove from heat.
Once the mixture is no longer simmering, stir in sour cream.
Serve immediately on top of fluffed rice, cooked noodles, or mashed potatoes.