If you’ve ever craved a cozy, comforting meal that comes together with minimal fuss but delivers maximum flavor, you’re going to flip for this Easy Beef Stroganoff with Mushrooms and Sour Cream Recipe. It’s a dish I turn to when I want something hearty that feels special, yet is straightforward enough to whip up any night. Juicy beef strips, earthy mushrooms, and that creamy sour cream sauce – it’s just pure comfort in a bowl. Stick around, because I’m about to share all the tips and tricks that make this recipe a family favorite (mine sure goes crazy for it!).

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Why You’ll Love This Recipe

Super Quick and Simple: You’ll get a delicious dinner on the table in about 30 minutes – perfect for busy weeknights.
Juicy, Tender Beef: The quick sear technique locks in moisture, making the beef melt in your mouth every time.
Rich, Creamy Sauce: The combo of sour cream and mushrooms creates that silky smooth sauce that feels indulgent but isn’t complicated.
Family-Approved Comfort: This recipe has been my go-to for satisfying hungry crowds – everyone digs in for seconds.

A close-up view of a black pan filled with a creamy, light brown sauce that has several pieces of cooked brown meat and sliced mushrooms mixed throughout. The sauce looks smooth and thick, with small green herbs sprinkled on top for color. A silver spoon is partly dipped into the sauce, showing the creamy texture and some of the ingredients. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients here work in harmony to build layers of flavor that make this recipe shine. I like picking fresh mushrooms that aren’t too thin so they hold their texture, and I always opt for a good-quality beef cut to ensure tenderness without breaking the bank.

Scotch Fillet Steak / Boneless Rib Eye: These cuts are tender with just the right fat content; they cook quickly and stay juicy.
Vegetable Oil: Use a neutral oil with a high smoke point to get a perfect sear on the beef.
Onion: I usually use one large, but two small onions work too – they add sweetness and depth.
Mushrooms: Slice thicker rather than thin so they don’t get mushy when cooked.
Butter: Adds richness to the sauce and helps soften the onions and mushrooms beautifully.
Flour: This helps thicken the sauce – no need for complicated thickeners here.
Beef Broth: Use low-sodium if possible so you can control the seasoning more easily.
Dijon Mustard: Just a touch brightens the sauce and balances its creaminess.
Sour Cream: The star ingredient for that classic stroganoff tang and creaminess.
Salt and Pepper: Essential for seasoning throughout the cooking process.
Pasta or Egg Noodles: Pick your favorite – I love egg noodles for that authentic feel.
Chopped Chives (optional): For a fresh pop of color and mild onion flavor at the end.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe as-is for the classic vibe, but I’m also a fan of mixing it up depending on what’s in the fridge or my mood. Don’t hesitate to take these ideas and make this recipe your own!

Using Different Mushrooms: I once swapped in a medley of cremini and shiitake mushrooms, and the earthiness added an amazing depth to the sauce.
Substitute Greek Yogurt for Sour Cream: If you want a lighter version, plain Greek yogurt works well – just add it off heat to avoid curdling.
Beef Velveting: For tougher cuts, I’ve tried the Chinese velveting method – it makes the beef ultra tender and silky, perfect for this stroganoff.
Make it Vegetarian: Swap the beef for hearty seitan or portobello mushrooms to enjoy a veggie-friendly spin.

How to Make Easy Beef Stroganoff with Mushrooms and Sour Cream Recipe

Step 1: Prep Your Beef Like a Pro

Start by flattening your scotch fillet steaks to about ¾ cm thickness – I usually use my fist or a rolling pin for this. Then slice the beef into thin strips, about 5mm wide. I cut longer strips in half to keep them manageable. A quick sprinkle of salt and pepper preps your beef for searing. This quick prep keeps the beef tender and helps it cook evenly.

Step 2: Sear the Beef Quickly for Juiciness

Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half your beef strips into the pan and spread them quickly with tongs. Resist the urge to stir — leave them until browned on one side, about 30 seconds. Then flick them over and brown the other side for another 30 seconds. The key here is speed so you lock in juices without overcooking. Remove the beef to a plate immediately and repeat with the remaining beef and oil.

Step 3: Sauté Onions and Mushrooms to Golden Perfection

Drop the heat to medium-high, add butter to the same pan, and let it melt. Toss in your sliced onions and cook for about a minute, then add the mushrooms. Stir and cook until those mushrooms turn a beautiful golden color – don’t rush this, it’s where flavor really develops. Scrape up any browned bits from the pan bottom; they’re pure flavor gold!

Step 4: Build the Sauce with Flour and Broth

Sprinkle your flour evenly over the mushrooms and onions and cook, stirring constantly, for about a minute to remove the raw flour taste. Gradually add half of the beef broth while stirring to avoid lumps, then pour in the rest. The sauce will start to thicken as it comes to a gentle simmer.

Step 5: Finish with Sour Cream and Mustard

Stir in the sour cream and Dijon mustard. Don’t worry if it looks a little split or curdled at first – the sour cream will smooth out as it heats gently. Keep the heat medium-low and simmer until the sauce thickens to a creamy, pourable consistency (think pouring cream) in about 3 to 5 minutes. Taste and adjust salt and pepper.

Step 6: Bring It All Together

Add the seared beef strips back to the pan, including any juices that accumulated on the plate. Let everything warm through for about a minute—don’t overcook now or the beef will get tough. Remove from heat immediately, and you’re ready!

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Pro Tips for Making Easy Beef Stroganoff with Mushrooms and Sour Cream Recipe

Use a Large Skillet: A big pan ensures your beef strips don’t overcrowd, achieving a great sear instead of steaming.
Avoid Overcooking the Beef: By searing quickly and finishing only briefly, the beef stays tender and juicy.
Don’t Skip Scraping the Pan: Those browned bits carry deep flavor – scraping them into your sauce is a game changer.
Add Sour Cream Off Heat if Needed: To avoid curdling, especially if sour cream is cold, stir it in after removing from heat or at very low heat.

How to Serve Easy Beef Stroganoff with Mushrooms and Sour Cream Recipe

A close-up view of a creamy mushroom and meat dish in a white bowl, filled with a light brown sauce that has a smooth, thick texture. The dish contains several layers of sliced mushrooms, both whole and halved, mixed with brown pieces of tender meat, all coated evenly in the sauce. Small green bits, likely chopped herbs, are sprinkled on top, adding a touch of fresh color. A silver spoon is partially submerged on the right side of the bowl, resting inside. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle chopped fresh chives on top for a lovely burst of green and a subtle oniony pop. Sometimes I add a little extra dollop of sour cream right before serving because, well, why not? It just makes it feel that little bit more indulgent.

Side Dishes

While stroganoff is delicious over egg noodles or pasta, I’ve also served it with buttery mashed potatoes and steamed green beans on the side for extra comfort and balance. Roasted vegetables are another fantastic pairing, giving you some texture contrast.

Creative Ways to Present

For special meals, I like plating the stroganoff in pretty shallow bowls with a sprinkle of toasted breadcrumbs on top for crunch and a lemon wedge on the side to brighten things up. It’s a simple touch that elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into an airtight container and store them in the fridge for up to 3 days. The sauce thickens as it cools, so you might need to stir in a splash of broth or water when reheating to loosen it back up.

Freezing

I’ve frozen this stroganoff a couple times without issue—pack it tightly in a freezer-safe container and thaw overnight in the fridge before reheating. Just know the noodles might get a bit softer after freezing, so I sometimes prefer reheating the sauce and cooking fresh pasta.

Reheating

Gently reheat on the stove over low heat, stirring frequently. Adding a splash of broth or water helps bring the sauce back to its silky consistency without drying out the beef. Avoid high heat to keep the beef tender.

FAQs

Can I use a different cut of beef for this stroganoff?

Absolutely! While scotch fillet or boneless rib eye are ideal for their tenderness and flavor, you can substitute other tender cuts like sirloin or rump. If you use tougher cuts, consider marinating, velveting, or slicing very thinly to ensure tender results.
What’s the secret to preventing sour cream from curdling?

The trick is to add the sour cream off the heat or at very low heat while stirring constantly. If you add it directly into boiling sauce, it can split. You can also temper sour cream by mixing a little hot sauce into it before adding it back to the pan.
What type of noodles work best with Beef Stroganoff?

Egg noodles are traditional and really soak up that sauce nicely, but wide pasta ribbons or even rice can be great alternatives. Choose noodles that can hold up to a creamy sauce without getting mushy.
Can I make this recipe ahead of time?

Yes! You can prepare the stroganoff a day ahead and store it in the fridge. Just reheat gently on the stove, adding a splash of broth if it’s too thick. For best texture, cook fresh noodles right before serving.

Final Thoughts

Honestly, this Easy Beef Stroganoff with Mushrooms and Sour Cream Recipe has become a staple in my home because it’s reliably delicious and easy enough to make after a long day. I love how the flavors come together in that creamy sauce, and how tender the beef always turns out when you follow the quick sear method. If you’re searching for a comforting meal that feels like a warm hug, this one’s going to wow you – so grab those mushrooms and that sour cream, and get ready to impress!