Easy Beef Stroganoff with Sour Cream

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This is the creamiest, dreamiest, best ever Easy Beef Stroganoff you will ever have. Tender pieces of beef, fresh sauteed mushrooms, and copious amounts of sour cream, this is that ultimate comfort food that you NEED in your life, and it's a perfect quick & easy weeknight meal!

I'm not kidding when I say this is the best beef stroganoff ever. I am straight faced serious. The boyfriend and I have frequented a number of Russian restaurants, and I have made several versions of this recipe, only to finally arrive at the all time best.

This has become an ultimate favorite. It's such a hit that the boyfriend wants to learn to make it himself.

Keep in mind he does not cook. This is a big deal guys. It must be good if he's willing to get in the kitchen.

But that also means it's easy and takes just 30 minutes from start to finish. There is no reason not to make this. And if you want even more hands off, make this Instant Pot ground beef stroganoff - it's FIRE!

If you like the heartiness of this dish, you'll also love this Instant Pot Chicken Paprika, paprika schnitzel, German goulash and you should definitely make these air fryer pierogies to serve with it!

Jump to:

• The Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

The Ingredients

All ingredients you should be able to find quite easily in your local grocery store.

What Cut Of Beef Is Best For Stroganoff?

You really want a tender cut of beef for this recipe. I typically use tenderloin, but tri-tip or a really good sirloin would work great as well. The point is to make sure it is tender, because a tough piece of meat will ruin your stroganoff!

Try cooking this sous vide tri tip (without the seasonings) and using it in your stroganoff for ultra tender results!

What Is Stroganoff Sauce Made With?

The sauce for this easy beef stroganoff is made from beef broth, sherry, cream, mushrooms, onions and other seasonings. I personally use a can of cream of mushroom soup in this recipe. Don't judge. If you prefer not to use canned soup, try this recipe for Cream of Mushroom Soup.

Step By Step Instructions

Heat the bacon grease in a skillet on medium high heat. If you don't have bacon grease, canola oil, avocado oil, coconut oil or vegetable oil will work fine (should be a high smoke point oil).

Pat cubed beef dry with paper towels, season with salt and pepper and dust lightly with flour.

Arrange the beef around the pan and lightly brown on all sides - this should take about 5 minutes. Once browned, remove and set aside.

**The browned crust enables to meat to stay tender and juicy inside, like in this Mongolian Beef recipe.  

Reduce heat to medium and add the mushrooms, onions and garlic to the pan; sauté until the aromatics (onions and garlic) are soft and the mushrooms have released much of their liquid and started to brown.

Add the sherry to de-glaze the pan and cook for about 1 minute.

Add the beef broth, cream of mushroom soup and the browned beef cubes.

Simmer for 15 minutes, add the heavy whipping cream, and simmer another 5 minutes.

Remove from heat and add stir in the sour cream. Stir in the sour cream after the pan has been removed from the heat to prevent curdling.

Add any additional salt and pepper to taste. Garnish with fresh chives and serve over egg noodles or rice.

Expert Tips

1. Getting the oil extremely hot before adding the beef helps it to get browned and develop a crust on the outside. This crust adds flavor and also helps the meat become more tender and juicy on the inside.
2. Don't add the sour cream until you have removed the pan from the heat. Sour cream will curdle if it boils. We want to just stir it into the already warm sauce for a nice and creamy texture.
3. You can make this with ground beef as well if that's all you have on hand. Just brown the ground beef at the same time you would have cooked the tenderloin.
4. You really want a tender cut of beef for this recipe. I typically use tri-tip, but tenderloin or ribeye would work great as well.
5. If you don't have sherry, you can leave it out. However, I find it adds a great flavor to the stroganoff and recommend using it if you can.

What Is Beef Stroganoff Traditionally Served With?

In the US, beef stroganoff is often served over egg noodles or steamed rice (brown or white). My personal preference is egg noodles, which is what this recipe calls for. Beef stroganoff is often served over fried potatoes in Russia. I' a fan of this as well. Try it served with these other awesome recipes:

• Serve it over these Creamy Mashed Potatoes or these Cheesy Grits;
• This Grilled Garlic Bread would be awesome on the side;
• Sauteed Broccolini or Roasted Asparagus.

Can This Recipe Be Made Ahead Of Time?

Follow the recipe instructions up to the point where sour cream is added. Store stroganoff sauce in a container in the fridge overnight or up to 3 days.

To reheat, place sauce in a skillet and heat over medium heat until it starts to simmer. Add additional broth to thin the sauce if necessary.

Once sauce is bubbling and has reached desired consistency, remove from heat and add the sour cream. Serve with egg noodles, rice or potatoes.

Can It Be Frozen?

Let the stroganoff cool then place in an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight then heat on the stove top or in the microwave.

Add additional beef broth if the sauce is too thick, until desired consistency is reached.

Did you make this recipe? Rate the recipe and leave a comment and let me know what you think!

Recipe