Think a decadent, restaurant-quality Beef Stroganoff—with tender seared steak and earthy mushrooms in a rich, tangy cream sauce—is an all-day affair reserved for a special occasion? Think again! This quick skillet version delivers all the classic, soul-warming flavor you love in about 30 minutes, making it the perfect, impressive weeknight dinner.
This is your foolproof guide to mastering the art of a quick, yet luxurious, Beef Stroganoff. We’ll show you how to build incredible depth of flavor in a single skillet, from searing the beef to a perfect crust to creating a velvety, no-fail sour cream sauce. Served over a comforting bed of buttery egg noodles, this is a meal that tastes like a splurge but is secretly simple to make.
Table of Contents
Table of Contents
Recipe Overview: A Weeknight-Fancy Favorite
The true brilliance of this Beef Stroganoff recipe is how it achieves its signature rich flavor in such a short amount of time. By using quick-cooking sirloin steak and a simple cornstarch slurry, we bypass long braising times without sacrificing taste. The entire savory sauce is built in the same pan used to sear the beef, capturing every last bit of caramelized flavor. It’s the perfect meal for a “date night in” or any time you’re craving a taste of classic elegance.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for a Perfect Stroganoff
This recipe uses a handful of classic, high-impact ingredients to create its signature rich and tangy flavor profile.
- Sirloin Steak: A fantastic choice for a quick-cooking, weeknight stroganoff. Sirloin is a lean but tender cut of beef that is packed with flavor. When cut into small cubes and seared quickly over high heat, it stays wonderfully tender and juicy.
- Cremini Mushrooms: Also known as “baby bellas,” these mushrooms are the key to the dish’s deep, savory, umami flavor. They have a richer, earthier taste than standard white button mushrooms and they brown beautifully in the skillet.
- Brandy: This is the secret to a restaurant-quality pan sauce. A splash of brandy is used to deglaze the skillet, lifting all the flavorful browned bits from the bottom of the pan and adding a wonderful, subtle sweetness and aromatic complexity to the final sauce.
- Sour Cream & Dijon Mustard: This is the signature finishing duo that makes stroganoff, stroganoff! Full-fat sour cream, stirred in at the very end, provides the classic tangy, creamy finish. A heaping teaspoon of Dijon mustard is a brilliant modern addition that enhances the tang and helps to cut through the richness of the beef and cream.
- The Thickener (Cornstarch Slurry): A cornstarch slurry—which is simply cornstarch dissolved in a little cold liquid—is a quick and foolproof way to thicken the sauce at the end of cooking. It guarantees a perfectly smooth, glossy sauce with no lumps.
- Buttered Egg Noodles: The classic, and in our opinion, the best, base for serving Beef Stroganoff. The wide, tender, and comforting noodles are the perfect vehicle for soaking up every last drop of the delicious, creamy sauce.
Step-by-Step to Classic Beef Stroganoff
Follow these simple, detailed steps to create this deeply comforting and impressive one-pan meal.
Step 1: Prepare and Cook the Buttered Egg Noodles
First, bring a large pot of generously salted water to a rolling boil. Add the 12 ounces of egg noodles and cook according to the package instructions until they are tender and al dente. Drain the noodles well and set them aside for a moment.
Step 2: Sear the Beef in Batches
While the pasta is cooking, prepare the beef. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat.
Pat the cubed sirloin steak dry with paper towels and season it generously with salt and pepper.
Add half of the seasoned meat to the hot pan in a single layer. Brown the beef quickly on all sides.
Pro Tip: Do not overcrowd the pan! Searing the beef in two batches ensures that each piece gets direct contact with the hot skillet, allowing it to develop a deep brown, flavorful crust. If you add it all at once, the meat will steam instead of sear.
Remove the first batch of browned beef to a plate. Cook the rest of the meat, then remove it and set it aside with the first batch.
Step 3: Sauté the Vegetables and Deglaze the Pan
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the halved cremini mushrooms, the finely chopped carrots, and the finely chopped onions. Cook, stirring occasionally, until the vegetables are softened and lightly browned.
Now, turn the heat off for a moment.
Safety Pro Tip: It’s always a good practice to turn off the heat or remove the pan from the flame before adding alcohol like brandy, to prevent it from flaring up.
Add the 1/2 cup of brandy to the pan. Turn the heat back on to medium-high. As the brandy bubbles, use a wooden spoon to scrape up all the delicious browned bits from the bottom of the skillet. Let the liquid reduce for 2 to 3 minutes.
Step 4: Create and Thicken the Sauce
Pour 2 cups of the beef stock into the skillet and bring it to a simmer.
In a small, separate bowl, whisk the 2 tablespoons of cornstarch with the remaining 1/4 cup of cold beef stock until it is completely smooth and there are no lumps. This is your “slurry.”
Pour the cornstarch slurry into the simmering skillet and continue to cook, whisking, until the sauce thickens to a gravy-like consistency.
Step 5: Finish with Sour Cream and Serve
Turn the heat off completely. This is a crucial step.
Stir in the 1/4 cup of sour cream, the heaping teaspoon of Dijon mustard, and the reserved browned beef (along with any of its juices). Continue to stir until the sour cream is fully incorporated and the sauce is smooth and creamy. Taste the stroganoff and adjust the seasoning with more salt and pepper if you like.
To finish the noodles, melt the 2 tablespoons of salted butter in the now-empty pasta pot or another skillet over medium heat. Add the cooked egg noodles and toss them until they are heated through and coated in the delicious butter.
Serve the hot beef stroganoff immediately over the buttered egg noodles, and sprinkle with fresh, chopped parsley for a pop of color and freshness.
Easy 30-Minute Skillet Beef Stroganoff
A classic recipe for Beef Stroganoff served over buttered egg noodles. The dish features tender cubes of sirloin steak and cremini mushrooms in a rich, savory pan sauce. The sauce is created by browning the steak, sautéing carrots and onions, and then deglazing the pan with brandy. The sauce is enriched with beef stock, thickened with a cornstarch slurry, and finished with sour cream and Dijon mustard for a creamy, tangy flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: Russian
Ingredients
- Buttered Egg Noodles:
- 12 ounces egg noodles
- 2 tablespoons salted butter
- Beef Stroganoff:
- 2 tablespoons olive oil
- 1 pound sirloin steak, cut into small cubes
- Salt and freshly ground black pepper
- 8 ounces cremini mushroom caps, halved
- 2 carrots, finely chopped
- 1/2 onion, finely chopped
- 1/2 cup brandy
- 2 1/4 cups beef stock
- 2 tablespoons cornstarch
- 1/4 cup sour cream
- 1 heaping teaspoon Dijon mustard
- Chopped fresh parsley, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Beef and Vegetables: While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper.
- Working in batches, add half the meat to the pan and brown it quickly. Remove the first batch and repeat with the remaining meat. Set all the cooked meat aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the mushrooms, carrots, and onions and cook until lightly browned.
- Make the Sauce: Carefully turn off the heat, add the brandy to the skillet, then turn the heat back on. Let the liquid reduce for 2 to 3 minutes.
- Add 2 cups of the beef stock to the skillet and bring to a simmer.
- In a small bowl, whisk the cornstarch with the remaining 1/4 cup of beef stock to create a slurry. Pour the slurry into the skillet and cook until the sauce thickens.
- Turn off the heat. Stir in the sour cream, Dijon mustard, and the cooked beef. Taste and adjust the seasoning with salt and pepper.
- Finish the Noodles and Serve: In a separate skillet, melt the butter over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
- Serve the beef stroganoff over the buttered noodles, and sprinkle with fresh parsley.
Notes
- Cooking the beef in batches is a key step to ensure it browns properly rather than steaming in an overcrowded pan.
- It is crucial to turn off the heat before adding the brandy to the hot pan to avoid a flare-up.
- Stirring in the sour cream at the very end with the heat off prevents it from curdling and keeps the sauce smooth.
- The entire stroganoff is made in one skillet, which builds layers of flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 800-950
- Sugar: 10-15 g
- Sodium: 900-1200 mg
- Fat: 40-50 g
- Saturated Fat: 18-24 g
- Trans Fat: 0 g
- Carbohydrates: 60-70 g
- Fiber: 5-7 g
- Protein: 45-55 g
- Cholesterol: 200-250 mg
Storage and Make-Ahead Tips
Beef Stroganoff is a wonderful dish for leftovers, as the flavors continue to meld and deepen overnight.
- Storage: Store any leftover stroganoff and noodles in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the stroganoff gently in a saucepan over medium-low heat, stirring occasionally. Do not let it boil, as this can cause the sour cream sauce to separate. You may need to add a splash of beef broth to loosen the sauce as it reheats.
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Creative Recipe Variations
This classic stroganoff recipe is a fantastic base for your own delicious interpretations.
- Classic Slow-Cooker Version: For an even more tender, fall-apart result, you can use 2 pounds of beef chuck instead of sirloin. Brown it as directed, then add the beef and all the sauce ingredients (except for the cornstarch slurry and sour cream) to a slow cooker. Cook on low for 6-8 hours. Just before serving, thicken the sauce with the slurry on the stovetop and stir in the sour cream.
- Make it Chicken or Pork Stroganoff: This delicious sauce is fantastic with other proteins. Try making it with 1 1/2 pounds of cubed, boneless, skinless chicken thighs for a delicious Chicken Stroganoff, or with 1 1/2 pounds of sliced pork tenderloin for a Pork Stroganoff.
- Add More Onions: For an even sweeter, richer sauce, you can thinly slice one whole yellow onion and let it deeply caramelize in the skillet before you add the mushrooms and carrots. This adds a wonderful layer of jammy sweetness to the final dish.
Enjoy a True Comfort Food Classic!
You’ve just created a timeless, elegant, and deeply comforting meal that is sure to become a treasured favorite. This Easy Beef Stroganoff is the perfect dish for a cozy family dinner, a special date night in, or any time you need a delicious and satisfying meal that feels like a hug in a bowl.
We hope you enjoy every last, rich and creamy bite!
If you loved making this recipe, please leave a comment below or share it with a friend who appreciates a true comfort food classic!
Frequently Asked Questions (FAQs)
Q1: What cut of beef is best for Stroganoff?
It depends on your cooking method. For a quick, weeknight version like this one, a tender cut like sirloin steak, beef tenderloin, or ribeye is perfect because it cooks quickly and stays tender. For a slow-cooked, traditional version, a tougher cut with more connective tissue, like beef chuck roast, is ideal because it becomes incredibly tender and flavorful over a long cooking time.
Q2: How do I keep my sour cream from curdling or splitting?
The two most important secrets to a smooth sour cream sauce are to use full-fat sour cream (low-fat versions are much more likely to split) and to avoid high heat. By turning the heat completely off before you stir in the sour cream, you are gently warming it with the residual heat of the sauce, which prevents it from curdling.
Q3: Can I make this recipe without the brandy?
Yes, you can. The brandy adds a wonderful, subtle sweetness and complexity, but if you prefer not to use it, you can simply deglaze the pan with a little extra beef broth. To add a bit of complexity back, you could add a teaspoon of Worcestershire sauce or a splash of balsamic vinegar.
Q4: What should I serve with Beef Stroganoff besides egg noodles?
While buttered egg noodles are the classic pairing, Beef Stroganoff is also delicious served over creamy mashed potatoes, fluffy white rice, or even crispy roasted potatoes. Any base that is good at soaking up the delicious, creamy sauce is a great choice.
Q5: Why do I need to make a “slurry” with the cornstarch?
If you were to sprinkle dry cornstarch directly into a hot liquid, it would immediately seize up and form stubborn lumps. By first dissolving the cornstarch in a small amount of cold liquid (in this case, beef stock) to create a “slurry,” you allow the starch granules to disperse evenly. Then, when you pour the slurry into the hot sauce, it will thicken it smoothly and perfectly without any lumps.