Easy Beef Stroganoff

Easy Beef Stroganoff is a classic comfort food recipe that is sure to please any palate. This dish is made with tender beef slices cooked in a flavorful mushroom and onion cream sauce and served over egg noodles. The beef is lightly browned to give it a savory flavor, and the mushrooms and onions provide a wonderful earthy flavor to the sauce.

Beef stroganoff (from the French Bœuf Stroganoff – Stroganoff beef), although the name is French, beef stroganoff is a Russian dish that has become widespread in the world. It can also be found under the names “Meat Stroganoff,” “Beef Stroganoff,” or “Beef a la Stroganoff. “

As is often the case with popular dishes, there is no single version of the history of beef stroganoff. It is only known for sure that it is connected with the name of Count Stroganov. Also, the exact recipe for this dish has not been preserved, therefore, under the name “beef stroganoff,” you can find many cooking variations, and each of them will be called “classic,” although, unfortunately, it is not known what really classic recipe was. The only thing that, perhaps, all the recipes for beef stroganoff agree on is thinly sliced beef pieces in sour cream sauce.

Now a little about the ingredients. Here, in general, there is nothing incomprehensible; the only thing I would like to draw your attention to is meat. Ideally, it should be fresh beef tenderloin.

The best meat for Beef Stroganoff is:

  • Beef Tenderloin
  • Boneless Ribeye steak
  • Tri-Tip
  • Top Sirloin
  • Filet Mignon tips

To prepare Easy Beef Stroganoff, begin by slicing the beef into thin strips. Heat up a skillet over medium-high heat, and add a tablespoon of oil. Once the oil is hot, add the beef strips and season with salt and pepper. Cook the beef until it is lightly browned and cooked through.

Next, add the mushrooms and onions to the pan and sauté until they are softened. Once the vegetables are cooked, add the cream and bring the mixture to a simmer. Simmer the sauce until it is thickened and creamy. Finally, add the cooked beef strips back to the pan and stir everything together.

To serve, spoon the Easy Beef Stroganoff over cooked egg noodles. Garnish with fresh chopped parsley for a pop of color and an extra hint of flavor. Enjoy!

Easy Beef Stroganoff

5 from 1 vote
Recipe by Dish Lingo Course: Dinner, LunchCuisine: Russian, UkrainianDifficulty: Easy


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  • 1 pound 1 beef tenderloin

  • 1 medium 1 onion

  • 2 cups 2 mushrooms

  • 3-4 3-4 garlic cloves, minced

  • 1/2 cup 1/2 cream

  • 1-2 tbsp 1-2 flour

  • 1/2 cup 1/2 water

  • 1 tsp 1 salt

  • 2 tbsp 2 avocado oil

  • black pepper to taste


  • Prepare all the ingredients. Wash and dry the meat.
  • Without cutting the beef, lightly beat it. Put the saran wrap on top, so that the meat does not break, and the hammer does not get clogged with pieces of meat, which are then very difficult to wash.
  • Cut the meat across the grain into thin slices (about 1/4 inch thick).
  • Cut the slices into thin strips. The thinner we cut the meat, the faster it will fry and the more juice will remain inside.
  • Peel and dice the onion. Peel and mince the garlic cloves. Thingly cut mushrooms.
  • Pour a little avocado oil into a frying pan and let it heat up. Fry the meat in a very hot pan in small portions, so that the meat lies on the surface of the pan in one layer. We need the meat pieces to crust immediately, and then all the juice will remain inside. If there is a lot of meat in the pan at once, it will release juice and may become tough. Salt at this stage is not necessary, because salt also provokes the release of juice from the meat, and salt meat later. Fry the meat for 2-3 minutes, turning over, until a crust forms. Because the pieces are very thin, this time is enough, the meat will have time to fry. Remove meat from the frying pan into a dish.
  • Add butter to the same frying pan, heat it well again, and add the chopped onion, diced garlic, and mushrooms and fry them together until golden brown - about 5-7 minutes. Mix the ingredients every 2 minutes or so.
  • Sprinkle the onion and mushroom mixture with flour, mix well and fry for about 2 minutes.
  • Pour water, then cream and Worcestershire sauce into the onion-mushroom mixture and mix it.
  • Spread the meat in the pan, salt, and pepper to taste, mix well and simmer for about 5 more minutes.
  • After 5 minutes, open the lid and try the meat, and now there are several options. If it is soft, then you are lucky with the beef, you cut and fried it correctly, and indeed, in this case, your beef stroganoff is ready. And this was the ideal option, however, due to the quality of beef in our stores, another option is increasingly happening: the meat turned out to be tough. If this happened, then we are not upset, but simply close it again with a lid and continue to simmer further on low heat until it becomes soft. This may take 10 to 40 minutes. If you have to simmer it for a long time and the sauce thickens a lot, just add a little more water to it. When the beef finally becomes soft, remove the pan from the heat.
  • Choose a side dish for beef stroganoff, it goes well with potatoes (fried and mashed potatoes), rice, and pasta. Enjoy your meal!

Recipe Video


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