Creamy beef stroganoff is everything the name implies and then some. This rich, creamy beef dish is filled with delicious flank steak, mushrooms, garlic, classic sour cream, and a flavorful kick of Worcestershire sauce. It’s an easy, hearty family meal that’s a breeze to make and so satisfying for everyone who eats it.
Creamy beef stroganoff makes an appearance on my family’s dinner table at least once a month. While I have an almost endless supply of recipes at my disposal, I find myself making this delicious beef dish quite a bit. That’s because it’s so easy and so good. My philosophy is: when I find something that works, I stick with it. And this recipe works, my friends. It’s a special enough treat to serve for Sunday dinner, but it’s easy enough for a random weeknight meal whenever you feel like making it.
Creamy Beef Stroganoff
Tender flank steak, garlic, and mushrooms come together with a creamy sauce and egg noodles to create a dish that is always a crowd-please. As I said, I make this recipe quite a bit, and my family never gets tired of it. In fact, I usually double the recipe so we can have it for a few days. That’s how good it is.
While taste is certainly important to me when I’m choosing a dish, so is easy, and this beef stroganoff is absolutely an easy recipe. It only takes a pot for boiling the noodles and a large skillet for everything else. It also comes together quickly. When you put all of that together, you get a dish that is fast, easy, and delicious. A dish that gets me in and out of the kitchen fast and keeps the dishes to a minimum. Now, if that’s not a winning combination, I don’t know what is!
This is the perfect dish for weekends, weekdays, or even potlucks. If you’re bringing it to a potluck, simply transfer a double batch to a Crockpot, and bring it with you to your event. When you arrive, put the Crockpot on low to keep the stroganoff nice and warm. It’s just that simple.
This creamy beef stroganoff is a super easy recipe. It only requires a little slicing, sautéing, and mixing. That’s it. With a recipe this easy, there aren’t many tips at all. In fact, I only have a couple of major tips for you, but they’ll make your stroganoff so much better. It’s super simple, as well. Ready? Here we go.
Cut the Beef Against the Grain
Cut your beef at a slight angle against the grain. By cutting against the grain on an angle, you’ll ensure that the beef gets super tender as it cooks. This cross-grain cutting allows the muscle fibers to really tenderize as they cook. If you cut with the grain, your beef will not be nearly as tender, and it might end up just plain tough. I’m sure there’s a scientific reason for this, but I don’t know what it is. Just trust me. Have I ever steered you wrong?
Keep the Strips Thin
This is another tip related to ensuring that your beef is tender. Keep your strips thin. They should only be cut about 1/4″ thick. This ensures that the strips cook quickly initially in the pan and then get nice and tender as the rest of the cooking process in the recipe takes place.
Serving Creamy Beef Stroganoff
All you need are egg noodles, a plate, and a fork. This is a rich, hearty dish. There won’t be any room in your stomach for anything else, so there’s no need for sides. It’s a complete meal in and of itself.
This stroganoff is perfect for weekends or weekdays. It’s so incredibly easy that you can make it any time you like. It’s also a nice addition to potlucks if you want to bring it in a crock pot to keep it warm. No matter where or when you serve it, everyone will be happy to have a plate (or two) of this delicious dish.
Storing the Stroganoff
This stroganoff will keep well in an air-tight container in the refrigerator for three to four days. For longer storage, you can put it in heavy-duty, freezer-safe bags and freeze it for up to two months. To reheat the stroganoff, simply put it in a pan and bring it to temperature on low heat. Be sure to only heat it through. You don’t want to overcook the beef.
Try This Creamy Beef Stroganoff
This creamy beef stroganoff is absolutely delicious and exceptionally easy. The most labor-intensive part of the recipe is simply cutting up the beef and the vegetables. After that, it’s as simple as simmering and mixing. That’s it! Give this creamy beef stroganoff a try. I know that you and your family will thoroughly enjoy it. We absolutely love this recipe!
Ingredients Needed to Make Beef Stroganoff
- Beef flank steak
- Vegetable oil
- Crushed red peppers
- Beef broth
- Worcestershire sauce
- Sour cream
- Egg noodles
(Actual measurements are in the recipe card below.)
How To Make Beef Stroganoff
- Cook pasta according to package directions.
- Cut flank steak into 1/4″ thick x 2″ long slices and place in a large bowl. Sprinkle with salt, pepper, cumin and crushed red peppers, stir.
- In a large cast-iron pan, or frying pan, heat 1 tablespoon of oil over high heat.
- Sear beef on both sides then remove from pan.
- Melt 2 tablespoons of butter over medium heat and sauté onions, mushrooms, and garlic until onions are translucent and mushrooms are cooked.
- Sprinkle flour over onion mixture, stir and cook for a minute or two.
- Slowly pour beef broth into the pan and stir.
- Next, add Worcestershire sauce and then add the beef back into the pan. Stir.
- Continue cooking over medium heat, stirring frequently, and once sauce thickens, add sour cream, stir until combined.
- Serve over prepared egg noodles. Salt and pepper to taste and then enjoy!
Try This Delicious Quick and Easy Beef Stroganoff Today
Here are a few more delicious comfort food recipes that can be found on the blog:
- Salisbury Steak in Mushroom Onion Gravy
- Chicken Fried Steak with Country Gravy
- Salisbury Steak Meatballs and Noodles
- Chicken Fried Pork Fingers
A hearty and delicious comfort food recipe the whole family will enjoy!
- 2 lbs beef flank steak,
- 1 Tbsp vegetable oil
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp salt
- ½ tsp crushed red peppers
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- ⅓ cup flour
- 2 Tbsp butter
- 32 oz beef broth
- 2 tsp Worcestershire sauce
- 1+ cup sour cream
- 12 oz pkg egg noodles
Cook pasta according to package directions. Set aside.
Cut flank steak into ¼" thick x 2" long slices and place in a large bowl. Sprinkle with salt, pepper, cumin and crushed red peppers, stir.
In a large cast iron pan, or frying pan, heat 1 tablespoon of oil over high heat.
Sear beef on both sides then remove from pan.
Melt 2 Tbsp butter over medium heat and saute onions, mushrooms and garlic until onions are translucent and mushrooms are cooked.
Sprinkle flour over onion mixture, stir and cook for a minute or two.
Slowly pour beef broth into pan and stir.
Next, add Worcestershire sauce then add beef back into pan. Stir to combine.
Cook over medium heat, stirring frequently, until sauce has thickened, then remove from heat, add sour cream, stir to combine and serve over cooked pasta.
Here are a few pics that are perfect to pin to your Pinterest boards.
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