Easy Beef Stroganoff – Tender beef chuck and creamy mushroom gravy come together to make our easy beef stroganoff served with buttery egg noodles; this quick dinner idea is college-student and kid-friendly and uses items from your pantry. The entire meal cooks in under an hour, or you can throw it in a Crockpot before your day begins.
WHAT YOU NEED TO MAKE THIS RECIPE
- Butter: Sear the chuck roast and saute the onions, garlic, and mushrooms in creamy butter.
- Beef: I prefer boneless chuck roast for this easy beef stroganoff recipe because it is easy to find and affordable. Beef chuck is naturally tough and benefits from being cut into small pieces and slow-cooked until tender. There are a few things to consider when buying a chuck roast. The first thing to look for is beef with a good amount of marbling; I recommend purchasing a whole chuck roast and cutting it yourself rather than buying pre-cut stew meat.
- Onion: Onions become a soft and tender base for the dish.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Mushrooms: I use white or Bella mushrooms for this recipe, but any mushroom will do. And if mushrooms aren’t your thing, feel free to skip them altogether.
- Cream of Mushroom Soup: For simple stroganoff, go the easy route and buy a few cans of cream of mushroom soup from the store. However, if you have extra time, try our made-from-scratch keto cream of mushroom soup.
- Onion Soup Mix: You can easily make this spice and herb mix using pantry spices, but Lipton’s has a convenient store-bought version.
HOW TO MAKE EASY BEEF STROGANOFF
The full recipe with measurements is in the recipe card below.
Step 1: Cut the chuck roast into 1-inch strips or pieces. Then, coat the beef with salt and pepper.
Step 2: Warm butter in a Dutch oven over medium-high heat, then add a single layer of the reserved beef. Brown the meat and set it aside. Repeat until all the beef sears.
Step 3: Next, add the onion, garlic, and mushrooms. Saute over medium heat until the onions become translucent and soften, for about 10 minutes.
Step 4: Stir in the cream of mushroom soup, beefy onion soup mix, and Worcestershire sauce. Then, return the beef to the Dutch oven and stir to combine.
Step 5: Cover and cook for about 25-35 minutes; stir occasionally to prevent burning on the bottom of the pan.
Step 6: Garnish with sour cream and serve with egg noodles.
EXPERT TIPS
- Select boneless beef chuck with a good amount of marbling, and cut it yourself rather than using pre-cut stew meat.
- Sear the beef to lock in moisture and build the base of flavor for the stew.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these beef favorites!
SERVING SUGGESTIONS
If you’re deciding what to serve with beef stroganoff, check out a few of our suggestions.
- Egg Noodles
- White Rice, Brown Rice
- Mashed Cauliflower
- Mashed Potatoes
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; it will keep for 3-4 days.
- Freeze – Let the beef cool, then transfer it to a freezer-safe container or bag. I do not recommend freezing the noodles, as they will become mushy. Easy beef stroganoff freezes for 3 months.
- Thaw – Defrost the stroganoff in the fridge overnight.
- Reheat – Warm leftovers on the stovetop and prepare fresh eggs noodles to complete the meal.
FREQUENTLY ASKED QUESTIONS
Where did beef stroganoff originate?
Named after one of the members of the Stroganov family, beef stroganoff originated in Russia; the original recipe included seasoned beef cubes sautéed in butter, simmered in a sauce comprised of mustard and broth, and topped with sour cream.
While ingredients have changed throughout the years (and differ from region to region), the basic methodology is the same. Popular variations of this dish exist in China, Hong Kong, and Japan.
Can I make stroganoff in an Instant Pot?
1. Cut the chuck roast into 1-inch strips or pieces. Then, coat the beef with salt and pepper.
2. Warm butter in an Instant Pot on saute mode, then add a single layer of the reserved beef to the bottom of the dutch oven. Brown the meat and set it aside. Repeat until all the beef sears.
3. Next, add the onion, garlic, and mushrooms. Saute over medium heat until the onions become translucent and soften, for about 10 minutes.
4. Stir in the cream of mushroom soup, beefy onion soup mix, and Worcestershire sauce. Then, return the beef to the Instant Pot and stir to combine.
5. Seal the lid and set the Instant Pot to manual high pressure for 12 minutes with a quick release.
6. Garnish with sour cream and serve with egg noodles.
Can I make stroganoff in a Crockpot or slow cooker?
1. Add the beef and the rest of the ingredients to the Crockpot.
2. Cook on low for 6 hours or high for 4 hours, depending on your preference.
3. To serve, garnish with sour cream and serve with egg noodles.
MORE SOUP AND STEW RECIPES:
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Easy Beef Stroganoff
- 2 pounds chuck roast, cut into 1-inch strips against the grain
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- 2 tablespoons butter, unsalted
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 1 package mushrooms, stems removed and sliced
- 2 cans cream of mushroom soup, 15-ounce
- 1 package beef onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 package egg noodles, cooked according to the package
- sour cream, to garnish
- Cut the chuck roast into 1-inch strips or pieces. Then, coat the beef with salt and pepper.
- Warm butter in a Dutch oven over medium-high heat, then add a single layer of the reserved beef. Brown the meat and set it aside. Repeat until all the beef sears.
- Next, add the onion, garlic, and mushrooms. Saute over medium heat until the onions become translucent and soften, for about 10 minutes.
- Stir in the cream of mushroom soup, beefy onion soup mix, and Worcestershire sauce. Then, return the beef to the Dutch oven and stir to combine.
- Cover and cook for about 25-35 minutes; stir occasionally to prevent burning on the bottom of the pan.
- Garnish with sour cream and serve with egg noodles.
- Select boneless beef chuck with a good amount of marbling, and cut it yourself rather than using pre-cut stew meat.
- Sear the beef to lock in moisture and build the base of flavor for the stew.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Sarah Johnson
Thursday 16th of February 2023
I made this easy beef stroganoff for dinner last night, and it was a hit with my whole family! The beef was tender and flavorful, and the mushroom gravy was so creamy and delicious. We served it over egg noodles, and it was the perfect comfort food meal for a chilly evening. I can't wait to make it again!
Rehoboth
Saturday 19th of November 2022
Nice post Thanks
Tressa Jamil
Saturday 19th of November 2022
@Rehoboth, thanks for taking the time to comment.
RJ
Saturday 16th of July 2022
This has to be one of my favorite recipes. The flavors are rich and go really well with the noodles. The beef is always tender and flavorful.
Tressa Jamil
Monday 18th of July 2022
Two things we love about this meal; it's flavorful and easy to make. I am glad this recipe worked for you!