This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!

A plate of beef stroganoff over egg noodles.

Now that Labor Day is behind us, can we go all-in on warm and hearty comfort foods? Yes? Wonderful!

Beef stroganoff is one of my all-time favorites in that category and for the longest time, I thought it was a crazy complicated dish to make. Spoiler alert: it is not at all.

However, I have had my fair share of dry, tough meat in beef stroganoff; I’m thrilled to share this recipe with you because the meat in this dish is so wonderfully tender and the sauce is rich and flavorful. This is going to easily become one of your go-to favorite easy recipes, just as it has for me!

Beef stroganoff and egg noodles mixed together on a plate.

How Do You Make Beef Stroganoff?

Beef stroganoff looks (and tastes!) like a luxurious bowl of fancy comfort food, but the best part is that it has a simple list of ingredients and comes together incredibly quickly, which makes it a perfect choice for weeknight meals or an easy dinner party staple.

This is a fast rundown of how it’s done:

  • Sear thinly sliced ribeye until it’s browned, then set aside.
  • In the same pan, brown onions and mushrooms until soft.
  • Sprinkle the mushroom mixture with flour and stir, then gradually stir in beef stock. Season with salt, pepper and paprika, then simmer until slightly thickened.
  • Stir in sour cream and serve over cooked egg noodles with a sprinkle of fresh parsley.

Thinly sliced ribeye for beef stroganoff.

The Best Meat for Beef Stroganoff

The beef that you use is what takes average or good beef stroganoff to absolutely phenomenal.

The trick?

Using very thinly sliced boneless ribeye steaks. The meat is so tender and melts in your mouth; it’s the same cut of meat that I use for my Philly cheese steak sandwiches and everyone raves about how juicy and tender they are. No one wants to bite into beef stroganoff and find a tough, stringy piece of beef that gets stuck in your teeth. Ribeye can cook up super fast at high temperature and stay crazy tender.

If you want a quicker/less expensive option, I’ve also used ground beef, which works really well. Obviously, you won’t get the same consistency as you do from whole pieces of beef, but it’s still a great shortcut!

How is Beef Stroganoff Served?

The most traditional way to serve beef stroganoff is over egg noodles (and it’s seriously delicious), but there are tons of other options, too! For something different, try:

  • Rice
  • Mashed potatoes
  • Pan-fried potatoes
  • A bed of greens
  • Steamed green beans or broccoli

A plate of beef stroganoff over egg noodles with parsley sprinkled on top.

Can Beef Stroganoff Be Made Ahead and/or Frozen?

Yes to both!

Beef stroganoff reheats extremely well and you can freeze it by allowing it cool, then placing in a freezer ziploc bag or freezer-safe container and freezing for up to 3 months. Allow to thaw overnight in the refrigerator.

A forkful of beef stroganoff.

I hope you enjoy this dish as much as my family and I have!

If You Like This Beef Stroganoff, Try These:

An overhead photo of a plate of beef stroganoff with a green napkin.

Four years ago: Slow Cooker Spicy Beef Queso Dip
Five years ago: Matzo Ball Soup
Six years ago: Buckeye Peanut Butter Cup Cookies

A plate of beef stroganoff over egg noodles.

Beef Stroganoff

This easy Beef Stroganoff recipe is the absolute best! Super tender beef, a creamy, flavorful sauce and on the table in under 45 minutes!
4.58 (7 ratings)


  • 4 tablespoons unsalted butter, divided
  • pounds (680.39 g) ribeye steak, sliced ¼-inch thin against the grain, and then crosswise
  • 8 ounces (226.8 g) white mushrooms, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) beef broth
  • teaspoons (1.5 teaspoons) salt
  • ½ teaspoon (0.5 teaspoon) black pepper
  • 1 teaspoon paprika
  • cup (153.33 ml) sour cream
  • 12 ounces (340.2 g) egg noodles, cooked and drained
  • 1 tablespoon parsley, finely chopped


  • Season the beef with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the beef to the skillet, spreading it into an even layer. Cook for 1 minute, then use tongs to toss the beef until mostly browned. Remove to a plate; set aside.
  • Melt the remaining butter and add the mushrooms and onions to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the onions are translucent, about 5 to 7 minutes.
  • Sprinkle the mixture with the flour and stir, cooking for 1 to 2 minutes, until no raw flour remains and it emits a nutty aroma. Gradually stir in the beef broth, then add the salt, pepper and paprika. Bring to a simmer and cook until slightly thickened. Add the beef back to the sauce, reduce the heat to low, and cook for 2 or 3 minutes, until the beef is warmed through. Remove from the heat and stir in the sour cream until completely combined.
  • Serve with cooked egg noodles and a sprinkle of fresh parsley. Leftovers can be stored in the refrigerator for up to 4 days.


Nutritional values are based on one serving
Calories: 566kcal, Carbohydrates: 21g, Protein: 28g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 118mg, Sodium: 715mg, Potassium: 559mg, Fiber: 1g, Sugar: 2g, Vitamin A: 640IU, Vitamin C: 3.3mg, Calcium: 54mg, Iron: 3mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!