This Beef Stroganoff recipe is an old family favorite! Tender, juicy meat smothered in a rich, creamy mushroom sauce. It’ll become a classic at your dinner table too!
Easy Beef Stroganoff
There are some recipes that just take you back to simpler times, and this retro favorite is one of them. Beef Stroganoff has been a family favorite since we were kids, when the smell of rich beef and gravy welcomed us in the door after church services on Sunday. My mom would always put it together before we left and it was ready to eat when we got home. A perfect make it and leave it kind of meal, ideal for busy weeknights but special enough to serve for Sunday dinner.
In our family, there are two camps: Camp Noodles and Camp Rice. Since we could never agree on a clear winner, we would alternate which carb to cover with the rich Beef Stroganoff mixture. It is absolutely delicious either way, but just for the record, I was firmly in the Camp Noodles as a kid. But you could top the Stroganoff over baked potatoes or mashed potatoes too.
Suggestions for this Recipe
- This easy Beef Stroganoff recipe is the perfect budget friendly meal. Using a cheaper cut of meat like round steak or sirloin really stretches your dollar. The trick is the way you cut the meat and how long you cook it so slicing the beef in thin strips keeps the beef tender and juicy.
- In a pinch, you could swap out the steak for ground beef. It won’t look as pretty but the outcome will taste similar to traditional stroganoff.
- If you aren’t a fan of canned cream of mushroom soup you can easily make your own sauce. After the meat and mushrooms are done cooking, sprinkle 1/3 cup flour over the top and stir until beef and onions are coated in flour. Then slowly add milk, stirring constantly until sauce thickens. Season with beef bouillon to taste. Or use our homemade Condensed Cream of Mushroom Soup recipe for a healthier, fresher alternative.
- To make this a gluten-free recipe, swap out cornstarch for the flour and find a good GF beef bouillon/broth. Then follow the steps above to make your own cream of mushroom soup, and make it with cornstarch. Most Cream of Mushroom soups contain gluten so watch out for that one. You will also want to skip the Worcestershire sauce completely (unless you can find a GF one). Do all this and then serve over rice and you’ve got a delicious gluten-free beef stroganoff.
- Beef Stroganoff leftovers will freeze beautifully for up to three months. To reheat, make sure to thaw completely in the refrigerator before warming it up on the stove or in the microwave.
- Beef Stroganoff can also be made in the slow cooker! It’s a delicious way to get that buttery melt-in-your-mouth beef. Just don’t forget to sear your meat before throwing it in the crock pot. Searing to a crusty brown ensures those delicious juices are firmly locked into place before cooking. Then make the rest of the recipe in the slow cooker (see recipe card below for instructions).
More Classic Beef Recipes:
From tender roast beef to our Mom’s crowd-pleasing beef stew, try some of these other favorite beef recipes:
- Thick and Beefy Danish Goulash
- Oven Roast Beef
- Crock Pot Mexican Shredded Beef
- Instant Pot Beef Pot Pie
- Mushroom Swiss Roast Beef Sliders
- Beef and Snow Peas
- Mom’s Beef Stew
How to Make Beef Stroganoff
Pound meat to tenderize, then cut into VERY thin strips. Place flour and salt in plastic baggie. Add meat and shake to coat.
Melt butter in large skillet or frying pan. Add onion and mushrooms and sauté until onions are transparent. Add meat and all of the flour that is left in the bag.
Cook meat until brown. Add the soup and milk, stir and cover.
Simmer and stir occasionally, for about 2 hours or until meat is tender.
Crock Pot Instructions: If you don’t want to watch it that close you could put in a crock pot for 2 or 3 hours to simmer and tenderize. (This is a tougher cut of meat and takes a long time to tenderize.)
The sauce will thicken while cooking. If it becomes too thick you can add more milk or beef broth.
Add sour cream and Worcestershire sauce just before serving.
Serve over egg noodles or rice.