Easy Beef Stroganoff

Did you have Hamburger Stroganoff or hamburger helper as a kid? Made from a box or with canned soup. Good but we wanted to create a version for today, easy yet made from scratch. This version is pure comfort food—rich, creamy, and full of flavor without any canned soup in sight. It comes together with simple ingredients and feels like something special, whether it’s a weeknight dinner or a cozy weekend meal. Serve it over egg noodles, rice, or even mashed potatoes and watch it disappear fast.

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This version calls for cremini mushrooms but white or button mushrooms will work well too. It calls for 8oz but feel free to use a few more if your crew are mushroom lovers.

Next, dice the onion and garlic.

Tenderloin is a great choice for this dish, but we opted to use a more budget friendly top sirloin. Using one pound of meat will yield enough for 4 main courses.

It’s All in the Prep

Once the prep is complete this dish pulls together very quickly. Be sure to have your egg noodles or rice cooking as an accompaniment.

Start with searing the beef in batches so it sears, not “boils.” Cook it to medium rare as it will finish cooking at the end.

After the beef is cooked and removed from the pan, let it cool a bit before adding the butter. Once the butter is melted sauté the onions until soft. Next add the garlic and sliced mushrooms.

Use the flour as a thickener, coating the veggies fully. Then, add the beef broth, scraping up any brown bits. Don’t forget the Worcestershire and mustard! Let all cook together, stirring frequently.

Turn the heat down and add the sour cream. Stir in thoroughly.

Add the beef back to the pot to pull the dish all together. Keep the heat on low but cook for a few minutes more. Tip: give it a taste and add more salt, pepper and sour cream to taste, if desired.

Serve with either egg noodles or rice. Top with a bit a parsley. This all comes together in about 45 minutes, making a comfort dish for any night of the week.

Yield: 4

Author: Jennifer Hipskind

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Easy Beef Stroganoff

A rich and creamy beef stroganoff made from scratch—no canned soup! A comforting classic and easier to make than you'd think.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 lb beef sirloin or tenderloin, sliced into thin strips
• Salt & pepper, to taste
• 2 tbsp olive oil
• 1 tbsp butter (for veggies)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• 1 tbsp flour (for thickening)
• 2 cups beef broth (preferably low-sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ cup sour cream (+additional 1-2 tbsp for finishing
• Fresh parsley, chopped (for garnish)
• Cooked egg noodles or rice, for serving

Instructions

1. Season beef with salt and pepper.
2. Heat olive oil or butter in a large skillet over medium-high heat.
3. Sear beef in batches (don’t overcrowd) until browned but not fully cooked through. Remove and set aside.
4. Lower heat to medium.
5. Add 1 tbsp butter, then cook onions until soft, about 3–4 min.
6. Add garlic and mushrooms; sauté until mushrooms are browned and their liquid has mostly evaporated, about 5–6 min.
7. Now turn the mushroom mixture into the sauce. Sprinkle in flour and stir for 1 minute.
8. Gradually add beef broth, scraping up browned bits. Stir until smooth.
9. Add Worcestershire sauce and mustard. Simmer 3–4 minutes to thicken slightly.
10. To finish off the dish, turn heat to low. Stir in sour cream, then return beef and any juices to the pan.
11. Simmer gently for a few minutes until beef is cooked through and sauce is creamy. Avoid boiling to prevent sour cream from curdling.
12. Taste and adjust seasoning.
13. Spoon over egg noodles or rice. Garnish with parsley. Enjoy!