This Quick Simple Beef Stroganoff is a cozy, weeknight-friendly dish that comes together fast. Tender strips of beef mingle with sautéed mushrooms and onions in a creamy, tangy sauce. The aroma of garlic and Worcestershire sauce wakes up your kitchen, and the silky sour cream gives the sauce a smooth, comforting finish. Serve it over warm egg noodles or rice for a filling, satisfying meal. If you enjoy simple pasta sides, try this quick garlic butter pasta as an easy companion.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 650 kcal
- Protein: 38 g
- Carbohydrates: 48 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 500 mg
Why Make This Quick Simple Beef Stroganoff
This recipe is fast, forgiving, and full of flavor. It uses simple ingredients you likely have on hand. The beef browns quickly and stays tender when sliced thin. The mushrooms add an earthy richness, while sour cream makes the sauce creamy without heaviness. It’s perfect for busy weeknights, date nights at home, or when you want comfort food without fuss.
How to Make Quick Simple Beef Stroganoff
This method keeps things simple: brown the beef, sauté the aromatics and mushrooms, thicken the pan juices, then finish with sour cream and Worcestershire for bright, savory flavor. Use medium heat and don’t overcook the sour cream—warm it gently so it stays silky.
Ingredients:
- 1 pound beef sirloin, cut into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Cooked egg noodles or rice
Directions:
Step 1: Preparation
Pat the beef strips dry and season lightly with salt and pepper. Chop the onion, mince the garlic, and slice the mushrooms. Have the flour and beef broth measured and ready.
Step 2: Searing the Beef
Heat a large skillet over medium-high heat with a tablespoon of oil or butter. Add the beef strips in a single layer and cook until browned on both sides, about 2–3 minutes per side. Remove the beef from the skillet and set aside. Browning creates a savory crust and depth of flavor.
Step 3: Sautéing Vegetables and Thickening
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and beginning to soften, about 2–3 minutes. Add the sliced mushrooms and cook until they release moisture and soften, about 4–5 minutes. Sprinkle the flour over the vegetables and stir well to coat; cook 1 minute to remove the raw flour taste.
Step 4: Simmering and Finishing
Gradually pour in the beef broth while stirring to prevent lumps. Bring the mixture to a gentle simmer so the sauce thickens. Stir in the Worcestershire sauce, then return the browned beef and any juices to the skillet. Reduce heat to low, stir in the sour cream, and warm through—do not boil after adding the sour cream to avoid curdling. Taste and adjust salt and pepper. Serve over cooked egg noodles or rice.
How to Serve Quick Simple Beef Stroganoff
Serve stroganoff spooned over hot egg noodles for classic comfort. It also pairs well with mashed potatoes, rice, or a bed of buttered pasta. Garnish with chopped fresh parsley for color and a fresh herb note. For a lighter meal, serve smaller portions over steamed vegetables or zucchini noodles.
How to Store Quick Simple Beef Stroganoff
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.
- Freezer: You can freeze for up to 2 months, but sour cream can separate after freezing. For best results, freeze without sour cream and add fresh sour cream when reheating.
- Reheating tip: Reheat slowly over low heat, stirring often. Add a tablespoon or two of broth or milk if the sauce is too thick.
Expert Tips for Perfect Quick Simple Beef Stroganoff
- Slice beef thin against the grain to keep it tender.
- Pat the beef dry so it browns instead of steams.
- Don’t overcrowd the pan when searing; work in batches if necessary.
- Use full-flavor beef broth and taste for seasoning as you go.
- Warm the sour cream slightly before adding, and stir it in off the heat to prevent curdling.
- If sauce is too thin, simmer a minute longer; if too thick, thin with a little broth or milk.
- Substitute Greek yogurt for sour cream for a tangy, lower-fat finish—add off heat.
Delicious Variations
- Mushroom Lover’s: Double the mushrooms and add a splash of dry white wine when deglazing.
- Creamy Dijon Stroganoff: Stir in 1 tablespoon Dijon mustard with the sour cream for a tangy depth.
- Chicken Stroganoff: Swap beef for thinly sliced chicken breasts; reduce cook time to avoid overcooking.
- Gluten-Free: Use gluten-free flour or cornstarch for thickening and serve over gluten-free pasta or rice.
- Lighter Version: Use plain Greek yogurt instead of sour cream and leaner beef cuts, then add more mushrooms to boost volume.
Frequently Asked Questions
- How do I prevent the sour cream from curdling?
- Remove the skillet from high heat before stirring in sour cream. Warm it slightly and add it on low heat, stirring gently. Avoid boiling after adding sour cream.
- Can I use ground beef instead of sirloin?
- Yes. Brown the ground beef thoroughly and drain excess fat. The texture will be different but still tasty. Adjust seasoning and reduce cooking time for the veggies accordingly.
- Is there a vegetarian version?
- Replace beef with firm tofu, tempeh, or extra mushrooms. Use vegetable broth and omit Worcestershire (or use a vegan Worcestershire) to keep it vegetarian.
- Can I make this ahead for guests?
- You can cook the stroganoff fully, cool, and refrigerate up to 24 hours. Reheat gently and refresh the sauce with a little broth or a dollop of sour cream before serving.
- What sides pair best with stroganoff?
- Egg noodles, rice, mashed potatoes, or buttered pasta are classic. Add a crisp green salad or steamed green beans for freshness and crunch.
- How do I thicken the sauce if it stays thin?
- Mix 1 teaspoon cornstarch with cold water and stir it into the simmering sauce a little at a time until desired thickness. Cook a few minutes to remove any raw starch taste.
- Can I use low-fat sour cream?
- Yes, you can. Low-fat sour cream may be slightly less rich but still works. Add it off heat and stir gently to avoid separation.
Conclusion
Quick Simple Beef Stroganoff is a fast, comforting meal that delivers creamy texture, savory beef flavor, and warm mushroom notes. It’s perfect for busy nights and easy to adapt to your pantry and taste. For another trusted take and extra ideas, see this Simple Beef Stroganoff Recipe for comparison and inspiration. Give this version a try — it’s quick to make and satisfying to share.
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Quick Simple Beef Stroganoff
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, weeknight-friendly dish featuring tender beef strips in a creamy, tangy sauce with mushrooms and onions, served over egg noodles or rice.
Ingredients
- 1 pound beef sirloin, cut into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Cooked egg noodles or rice
Instructions
- Pat the beef strips dry and season lightly with salt and pepper. Chop the onion, mince the garlic, and slice the mushrooms. Have the flour and beef broth measured and ready.
- Heat a large skillet over medium-high heat with a tablespoon of oil or butter. Add the beef strips in a single layer and cook until browned on both sides, about 2–3 minutes per side. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and beginning to soften, about 2–3 minutes. Add the sliced mushrooms and cook until they release moisture and soften, about 4–5 minutes. Sprinkle the flour over the vegetables and stir well to coat; cook 1 minute to remove the raw flour taste.
- Gradually pour in the beef broth while stirring to prevent lumps. Bring the mixture to a gentle simmer so the sauce thickens. Stir in the Worcestershire sauce, then return the browned beef and any juices to the skillet. Reduce heat to low, stir in the sour cream, and warm through—do not boil after adding the sour cream to avoid curdling. Taste and adjust salt and pepper. Serve over cooked egg noodles or rice.
Notes
Serve with cooked egg noodles or rice. Can also pair with mashed potatoes or buttered pasta. Garnish with fresh parsley for a touch of color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg
