easy beef stroganoff recipe cravings hit me most on hectic weeknights when the clock somehow sprints ahead of dinner. You know those evenings when you want something cozy, but you also want dishes done before bedtime? That’s exactly why I love this dish. It’s creamy, hearty, and fast enough to pull off while your noodles cook. Best part, it’s picky eater friendly and feels like a hug in a bowl. Stick with me and I’ll walk you through every easy step so dinner happens without drama. 
What Is Beef Stroganoff?
Beef stroganoff is a classic, comforting skillet dish made with tender beef strips, mushrooms, onions, and a silky sour cream sauce. It’s rich without being heavy, and it’s one of those meals that makes your kitchen smell like comfort. Traditionally, it’s served over egg noodles, but I’ve also had great results with rice or creamy mashed potatoes.
A quick history
While the origins point to 19th century Russia, the version many of us grew up on is the weeknight hero. In my kitchen, this Quick and Tasty Easy Beef Stroganoff Recipe for Dinner keeps the spirit of the original, but streamlines the steps, cuts down the prep, and keeps everything in one pan. It’s classic flavor with modern convenience.
What I love most is that you don’t need fancy ingredients. A good sear, a splash of broth, a spoonful of sour cream, and that’s dinner. This is the kind of meal you stash in your mental back pocket for busy nights or when company drops in.
For more cozy mains you can spin up on a weeknight, check out my one pot dinners guide. 
What Makes This Recipe So ‘Simple?’
Here’s the secret. The method respects time and flavor. We slice the beef thin so it cooks in minutes. We build a quick pan sauce with onions, mushrooms, garlic, a touch of Dijon, and Worcestershire. And we finish with sour cream off the heat so the sauce stays smooth. That’s it. No tricky steps.
Pantry-friendly ingredients
I keep a few staples on hand that make this work any night: egg noodles, beef or chicken broth, Dijon mustard, and sour cream. If you don’t have fresh mushrooms, you can still make a fantastic sauce with extra onions and a splash more broth. And if you’re low on beef, a little goes a long way when it’s sliced thin and seared hot.
Another win is that you can use budget-friendly cuts. Sirloin is great, but thin-sliced chuck or flank works when treated right. The trick is to cut across the grain and not overcook it. Want help nailing that golden crust? Here’s a quick primer on how to sear beef that keeps meat juicy.
“I followed your timing and used sirloin tips. The sauce came together in minutes and my kids asked for seconds. Definitely a keeper for our weeknight rotation.”
When you want something everyone will happily eat, this Quick and Tasty Easy Beef Stroganoff Recipe for Dinner delivers without a mountain of dishes. 
How to Make Beef Stroganoff
Ingredients
- 12 ounces egg noodles
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 1 tablespoon flour
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and black pepper
- Fresh parsley, chopped, for garnish
Step by step
- Boil the noodles in salted water until tender. Drain and set aside.
- Heat 1 tablespoon oil in a wide skillet over medium high. Pat beef dry, season with salt and pepper, and sear in two quick batches. Do not crowd the pan. Remove to a plate.
- Add remaining oil and butter. Cook onions and mushrooms with a pinch of salt until golden and concentrated in flavor. Stir in garlic for 30 seconds.
- Sprinkle flour over the pan and stir for 30 seconds. Whisk in broth, Dijon, and Worcestershire, scraping up the browned bits.
- Lower heat to medium low. Simmer 2 to 3 minutes until lightly thickened.
- Return beef and its juices to the pan. Turn off heat and stir in sour cream. Season to taste. Serve over noodles, garnished with parsley.
Key moves to remember. Pat the beef dry so it browns, not steams. Work in batches to get that caramelized crust. And when you add sour cream, the heat should be off. That’s how you keep the sauce silky instead of grainy.
I sometimes toss the noodles with a small pat of butter and a sprinkle of salt before topping with the sauce. If you love ultra-tender, buttery sides, peek at my simple buttered noodles tutorial for extra flavor ideas.
What to Serve With Beef Stroganoff
Egg noodles are the classic partner, but there are plenty of good options if you want to switch it up. The rich sauce loves starchy sides that soak it in, and a fresh crunchy veg on the side keeps the plate balanced.
- Mashed or roasted potatoes
- Steamed white or brown rice
- Cauliflower mash for a lighter option
- Buttered green beans or peas
- Crisp salad with lemony dressing
If you prefer a lighter dinner, spoon your beef and mushrooms over sautéed zucchini ribbons or roasted asparagus. The sauce clings beautifully. And if you want to riff on the creamy element, this mushroom cream sauce method gives you extra ideas for adapting the base to other dishes.
One more flavor boost. A quick sprinkle of fresh dill or chives on top gives a bright finish that cuts through the creaminess. It’s simple and feels a bit special without extra work.
Best Tips For Tender Beef Stroganoff
Choose the right cut. Sirloin is reliable and tender, but well-trimmed flank or thin-sliced chuck also works if you keep the cook quick. Slice the beef very thin and across the grain. That’s crucial for tenderness.
Sear hot and fast. You want to see browning in 60 to 90 seconds per side. If the pan looks dry, add a small splash of oil between batches. And please don’t overcrowd. That’s how you get steaming instead of searing, and it makes the beef tough.
Build flavor in the pan. After searing, your skillet has lots of little browned bits. Use broth to deglaze and pull those into the sauce. That’s free flavor. A small spoon of Dijon adds gentle tang. Worcestershire brings savory depth. Taste as you go and adjust the salt at the end.
Respect the dairy. Stir sour cream in with the heat off. If the pan is too hot, dairy can split. If your sauce is too thick after adding it, whisk in a splash of warm broth. If it’s too loose, let it sit off heat for a minute. It thickens as it stands.
Make ahead and storage. Stroganoff keeps well in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth to loosen. I don’t recommend freezing because sour cream can change texture, but leftovers are still delicious the next day.
This Quick and Tasty Easy Beef Stroganoff Recipe for Dinner wins every time because it’s flexible, forgiving, and full of flavor. It’s the thing I make when friends drop by and I need dinner on the table with zero stress. It’s also the little ritual I reach for when I need a cozy bowl and a quiet night in.
Common Questions
What cut of beef works best?
Sirloin is my go to for tenderness and speed. Flank, ribeye trim, or thin-sliced chuck also work if you cut across the grain and keep the sear quick.
Can I make it without mushrooms?
Yes. Double the onions or add thin-sliced bell peppers. You’ll miss some earthy notes, but the sauce still tastes great.
How do I keep the sauce from curdling?
Turn the heat off before stirring in sour cream. If the pan is too hot, dairy can split. You can temper the sour cream by whisking in a spoonful of hot sauce first, then add it back.
What can I use instead of sour cream?
Full-fat Greek yogurt works in a pinch. Stir it in off heat and avoid boiling. For dairy free, use a thick, unsweetened plant yogurt and a touch more mustard for tang.
Can I make it ahead?
Yes, cook the sauce and beef, cool, and refrigerate up to 3 days. Reheat gently with a splash of broth. Cook fresh noodles right before serving for the best texture.
Ready to Cook Tonight?
If you’re craving a cozy skillet dinner that’s fast and friendly, this Quick and Tasty Easy Beef Stroganoff Recipe for Dinner is your move. It’s the kind of meal that makes the table go quiet for a minute while everyone takes their first bite. For more inspiration and a classic take, you might like this Simple Beef Stroganoff Recipe. And if you want another approachable walkthrough with smart tips, this guide to Beef Stroganoff is helpful too.
Try it once, and I bet it lands in your weekly rotation. Keep it simple, keep it warm, and don’t forget to taste as you go. If you need a five star weeknight hero, this Quick and Tasty Easy Beef Stroganoff Recipe for Dinner truly delivers. 
Beef Stroganoff
Ingredients
Method
- Boil the noodles in salted water until tender. Drain and set aside.
- Heat 1 tablespoon oil in a wide skillet over medium high. Pat beef dry, season with salt and pepper, and sear in two quick batches. Do not crowd the pan. Remove to a plate.
- Add remaining oil and butter. Cook onions and mushrooms with a pinch of salt until golden and concentrated in flavor. Stir in garlic for 30 seconds.
- Sprinkle flour over the pan and stir for 30 seconds. Whisk in broth, Dijon, and Worcestershire, scraping up the browned bits.
- Lower heat to medium low. Simmer 2 to 3 minutes until lightly thickened.
- Return beef and its juices to the pan. Turn off heat and stir in sour cream. Season to taste.
- Serve over noodles, garnished with parsley.
