Tender beef and creamy mushroom gravy come together in this easy beef stroganoff, served over buttery egg noodles. Make it in under an hour on the stovetop, or throw it all in your Crockpot at the start of your day.
Key Ingredients
- Butter: Sear the beef and saute the aromatics in unsalted butter to control the saltiness.
- Beef: I love using boneless chuck roast for this easy beef stroganoff recipe—it’s affordable, easy to find, and turns out super tender. Since chuck is a naturally tough cut of meat, cutting it into small pieces helps it cook evenly. When buying a chuck roast, look for good marbling, and if possible, purchase a whole roast and cut it yourself rather than using pre-cut stew meat.
- Onion: Yellow onions work best, but shallots or white onions are great substitutes.
- Garlic: Freshly minced garlic adds the best flavor—don’t skip it!
- Mushrooms: I usually go with white or Bella mushrooms, but any variety works. You can also leave them out.
- Cream of Mushroom Soup: Keep it simple by using canned cream of mushroom soup to create a creamy base.
- Beefy Onion Soup Mix: You can make a similar spice and herb blend with pantry staples, but Lipton’s is a quick and convenient option.
- Worcestershire Sauce: Add depth with a splash of Worcestershire sauce.
- Spices: Season the meat and gravy with kosher salt, coarse black pepper, and a touch of ground allspice.
Additions and Substitutions
- Experiment with mix-ins. Add Sarepska mustard (Dijon mustard) with the beef stock and sauces, and finish the dish with a scoop of Smetana (sour cream) at the end for a more authentic flavor.
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 and coat the beef with kosher salt and black pepper.
Step 2: Warm the butter in a Dutch oven over medium-high heat. Add the beef in a single layer, moving the meat around until it browns on all sides. Set the meat aside and repeat until all the beef browns.
Step 3: Add the onion, garlic, and mushrooms to the same pot. Saute over medium heat until the onions soften, for 5-8 minutes.
Step 4: Mix in the cream of mushroom soup, onion soup mix, Worcestershire sauce, and ground allspice. Add the beef back to the pot and stir well to combine. Cover and cook for 25-35 minutes until the meat is fork-tender.
Cooking Tip
Stir occasionally to prevent it from burning to the bottom of the pan.
Expert Tips
- Brown the beef. Sear the meat to lock in moisture and add flavor.
If you enjoy this easy beef stroganoff, try more hearty beef recipes!
Serving Suggestions
Check out these delicious ideas if you’re wondering what to serve with beef stroganoff. Otherwise, you can’t go wrong with spooning stroganoff over buttery egg noodles, mashed potatoes, or brown or white rice. Serve it with mashed cauliflower for a tasty low-carb option.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Let the beef cool, then transfer it to a freezer-safe container or bag. Easy beef stroganoff will freeze for 2-3 months.
- Thaw: Defrost the stroganoff in the fridge overnight.
- Reheat: Warm leftovers on the stovetop over medium-low heat and prepare your sides to complete the meal.
Frequently Asked Questions
Where did beef stroganoff originate?
The exact origin of the dish is unknown, but it gets its name from the Stroganov family in Russia. The original recipe combined seasoned beef fillet or strip steak sautéed in butter and simmered in a sauce made from beef stock, Sarepska mustard, ground allspice, and black pepper with smetana (similar to sour cream) stirred in at the end.
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 the stroganoff in the Instant Pot?
1. Prepare the ingredients as instructed in the recipe card below. Then, warm the butter in the Instant Pot in saute mode.
2. Arrange the beef in a single layer and brown the meat in batches. Set the beef aside.
3. Add the onion, garlic, and mushrooms to the pot and cook in sauté mode for 5-8 minutes.
4. Mix in the cream of mushroom soup, onion soup mix, Worcestershire sauce, and ground allspice; carefully scrape up any stuck-on bits from browning the beef so you don’t get a burn notification.
5. Return the beef to the pot and stir to combine. Secure the lid and set the Instant Pot to manual high pressure for 12 minutes with a 10-minute natural release.
What’s a natural release?
Natural release on the Instant Pot allows the pressure inside the pot to gradually decrease after cooking without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the liquid inside the pot. As the pressure decreases, the float valve will drop, signaling it’s safe to open the lid.
Can I make the recipe in a Crockpot?
For a hands-off approach, toss the ingredients into a slow cooker or Crockpot and give it a quick stir. Let it cook on low for 8 hours or high for 4 hours, depending on your schedule for the day.
More Cozy Dinner Recipes:
Easy Beef Stroganoff
- 2 pounds beef chuck roast, cut into 1-inch strips against the grain
- 2 teaspoons kosher salt
- 2 teaspoons coarse black pepper
- 4 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- 1 package mushrooms, stems removed and sliced
- 2 cans (15 ounce) cream of mushroom soup
- 1 package (2 ounces) beefy onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground allspice
- Cut the chuck roast into 1-inch strips and coat the beef with kosher salt and black pepper.
- Warm the butter in a Dutch oven over medium-high heat. Add the beef in a single layer, moving the meat around until it browns on all sides. Set the meat aside and repeat until all the beef browns.
- Add the onion, garlic, and mushrooms to the same pot. Saute over medium heat until the onions soften, for 5-8 minutes.
- Mix in the cream of mushroom soup, onion soup mix, Worcestershire sauce, and ground allspice. Add the beef back to the pot and stir well to combine.
- Cover and cook for 25-35 minutes until the meat is fork-tender.Tip: Stir occasionally to prevent it from burning to the bottom of the pan.
- Brown the beef. Sear the meat to lock in moisture and add flavor.
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!