Easy Beef Stroganoff One Skillet Recipe Video

The mix of the right cut of beef and the homemade stroganoff sauce make this easy beef stroganoff recipe absolutely divine. And with the busy holiday season, sometimes all I want is a classic made with easy-to-follow steps and a guaranteed delicious end result. I have made this for my husband and I time and time again and it simply never gets old.

Easy Beef Stroganoff

This stovetop beef stroganoff is quick, easy, cheap (it’s all about the meat!), made without cream of mushroom soup and comes together in one skillet. Oh, and the stroganoff gravy is accented with the tangy, sweet goodness of sour cream! If that isn’t enough to get you in the kitchen, I don’t know what will! Ready in about an hour, it’s an absolutely delicious and comforting weeknight meal that can be enjoyed at any time of year.

What is beef stroganoff?

Beef or Boeuf Stroganoff, however you like to spell it, comes from the nationality of Russia. This classic Russian dish is a mix of sauteed pieces of beef mixed in a sauce made with smetana, aka sour cream.

Ingredients

There are two components to this homemade beef stroganoff recipe – the meat and noodles, and the sauce.

Ingredients for beef stroganoff

Sirloin Steak Tips – I found this to be the most tender cut of beef, while also being economical, but we will talk more about the best cut of meat in a bit.Wide Egg Noodles – Egg noodles cook quicker than the usual pasta and require less liquid, which works perfectly in this easy stroganoff recipe.

Ingredients for the sauce

Vegetable Oil – I like grapeseed oil, but any light-colored, neutral-flavored oil will do.Onions – One medium yellow onion is all you need – white onions will work, too.White Button Mushrooms – One 10-oz package of white button mushrooms, cleaned and sliced, is the perfect amount of mushroom goodness. If white button mushrooms are not available, cremini mushrooms are a good substitute.

All-Purpose Flour – The flour plays a part in a roux, which helps to create a thick beef stroganoff sauce.Low-Sodium Chicken Broth – I really enjoy homemade chicken broth, but if you decide to purchase it from the store, make sure it is low-sodium. Regular chicken broth is packed with so much extra salt! Store the remainder sealed tight in the fridge and use within one week.Low-Sodium Beef Broth – Either beef broth or bone broth will do just the trick. Again, make sure it is of the low-sodium variety, store the remainder in the fridge and use within one week.Sour Cream – Here is the star of the beef stroganoff sauce recipe. Purchase a high-quality, full-fat sour cream for the best flavor.Lemon Juice – Freshly squeezed lemon juice adds that special brightness at the very end.Fresh Thyme or Italian Parsley – A final garnish of fresh thyme is both beautiful and delicious. Those small specks of green running throughout the sauce make this beef stroganoff all the more homemade. Fresh chopped parsley would be just as delicious, too!Salt and Pepper – Make sure to season as your cooking, as well as at the very end. Once the beef dish is ready, taste and adjust seasonings as necessary. A few fresh cracks of black pepper at the very end can make all the difference!

Best meat for beef stroganoff

The best cut of beef for stroganoff, and incidentally the most economical, is sirloin steak tips. Although you can use the fattier ribeye or more expensive tenderloin, I found sirloin tips provide exceptional flavor while still being easy on the wallet. The secret is in how the meat is cut prior to cooking. A sirloin steak tip will either come in one large piece or already cut into 2-inch wide strips (just as the case with my meat). If the beef is not cut into 2-inch wide strips, slice it into 2-inch strips with the grain. Then, turn each strip parallel to you and cut into ½-inch strips against the grain. This technique of cutting against the grain produces a tender beef stroganoff.

How to make this easy beef stroganoff and sauce from scratch?

This easy beef stroganoff recipe comes together in 3 folds.

How to thicken the sauce

A thick and quick beef stroganoff is made with the help of a roux. In other words, the combination of fat and flour creates a smooth, thick, luxurious sauce that evenly coats the beef and egg noodles. Just make sure to cook the flour for at least one minute prior to adding the liquid – this helps to remove that raw flour flavor.

What side dishes go with this recipe

Since the beef and sauce are the main components of this Russian dish, the blank canvas of egg noodles works as a perfect accompaniment to soak up all that flavorful gravy. For a balanced meal, you can also serve this beef stroganoff with egg noodles along with a simple green salad (or browse through my collection of easy salad recipes to pick one for yourself) or braised red cabbage.

Can you freeze beef stroganoff with noodles?

Yes, this beef mushroom stroganoff can be frozen with a few adjustments to the recipe. Since egg noodles are softer than your usual pasta, I do not recommend freezing it with the noodles. Therefore, if you are planning to freeze, I recommend cooking the recipe until step 7, before you add the noodles, bring it to room temperature, place in an airtight container, and freeze. A day before you are ready to serve, thaw it in the fridge overnight. Transfer it into the pan and heat over medium heat. Add in the noodles and cook until they are softened. You should have enough liquid, but if you feel like it needs more add in some broth or water. Off the heat add in the sour cream, lemon juice, and herbs.