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1. Shard Calculation

Query:

Response:

Calculated Shard: 41 (from laksa144)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa041.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.killingthyme.net/beef-stroganoff-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.killingthyme.net/beef-stroganoff-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/","crawl_time":1775555231,"first_indexed_time":1703928856,"http_code":200,"src_unparsed":"net,killingthyme!www,\/beef-stroganoff-recipe\/ s443","src_root_hash":"547580998684853841","history_drop_reason":null,"meta_title":"Easy Beef Stroganoff - Killing Thyme","meta_descriptions":["This easy 30-minute beef stroganoff recipe brings all of the cozy flavors together with beef broth, red wine, herbs, and tangy sour cream."],"attrs_boilerpipe_text":"This post contains affiliate links. Please see our \ndisclosure policy\n.\nThis\neasy beef stroganoff\nis as comforting as it gets—and you can whip it up on any weeknight because it’s\nready in 30-minutes\n! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy!\nTable of Contents\nWhy You’ll Love This Recipe\nIngredients Notes\nRecipe Modifications\nCooking Tip\nSides for Beef Stroganoff\nStorage, Reheating & Freezing\nFrequently Asked Questions\nMore Comforting Beef Recipes You’ll Love…\nEasy Beef Stroganoff Recipe\nHearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy\nbeef stroganoff\nis all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of\nJoy of Cooking\n! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll\nlove\nit. This recipe offers up stick-to-your-ribs goodness, just like a stew.\nIf you love dishing up classics, definitely give my\nEasy Chicken Paprikash\nor my\nEasy Chicken Marsala\na shot. And for pure comfort food goodness, allow me to slip these\nFrench Onion Pork Chops\nonto your radar.\nWhy You’ll Love This Recipe\nIt’s quick\n—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones.\nIt’s flavor-packed\n—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy!\nIt’s comforting\n—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night.\nIngredients Notes\nBeef\n—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful.\nBouillon\n—In this recipe, I use a smidgen of the\nBetter Than Bouillon beef paste\nin addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor.\nWine\n—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef!\nRecipe Modifications\nSour cream\n—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation.\nWine\n—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth.\nWorcestershire sauce\n—You could use soy sauce instead.\nBroth\n—In a pinch, you can absolutely use chicken broth instead of beef broth.\nCooking Tip\nTo help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\nStorage, Reheating & Freezing\nLeftovers\nwill keep in the fridge in an airtight container for about 4 days.\nTo reheat\n, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through.\nYou can freeze beef stroganoff\nin a freezer-friendly  But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months.\nFrequently Asked Questions\nWhat is the sauce in an easy beef stroganoff made of?\nThe sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor!\nWhat cut of meat is best for beef stroganoff\nDue to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful!\nWhat can I use instead of sour cream in beef stroganoff?\nFull fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream.\nHow do you keep sour cream from curdling in beef stroganoff?\nFull fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1\/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate.\nMore Comforting Beef Recipes You’ll Love…\nIf you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.\n▢\n1.5\nlb\nfillets of beef\n,\nI suggest Scotch fillet (boneless ribeye) or boneless sirloin\n▢\nSea salt and cracked black pepper\n▢\n3\nTBSP\nbutter\n▢\n1\/2\nmedium yellow onion, thinly sliced\n▢\n8\noz\nmushrooms, sliced\n,\nI like using baby bella\n▢\n1\ntsp\nfresh chopped thyme\n▢\n2\ncloves of garlic, smashed and minced\n▢\n1\/2\ncup\nred wine\n,\nI go for a pinot noir\n▢\n1\ncup\nbeef stock\n▢\n2\nTBSP\nall purpose flour\n▢\n1\nTBSP\nWorcestershire sauce\n▢\n1\ntsp\nBetter Than Bouillon beef base\n,\nOptional, but it adds so much flavor\n▢\n1\ntsp\nDijon mustard\n▢\n1\/2\ncup\nfull fat sour cream\n▢\nFresh chopped chives, for garnish\n▢\n12\noz\negg noodles, cooked as per the directions on the package\nPlace your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1\/2-inch thick. Season them with a generous amount of salt and pepper.\nCarefully slice the fillets, against the grain, into 1\/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.\nGet a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions.\nHeat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone.\nWith a slotted spoon, transfer the meat to a paper towel-lined plate; set aside.\nAdd the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes.\nAdd the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.)\nPour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes.\nIn a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up.\nFinally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed.\nGive it a taste and season with some more salt and pepper if needed.\nBring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you!\nGarnish with some fresh cut chives and serve.\nTip:\nTo help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\nServing:\n1\nserving\n|\nCalories:\n515\nkcal\n|\nCarbohydrates:\n12\ng\n|\nProtein:\n40\ng\n|\nFat:\n31\ng\n|\nFiber:\n1\ng\n|\nSugar:\n5\ng","attrs_markdown":"[Skip to content](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#main-content)\n\n[Keep up with new recipes!→](https:\/\/www.killingthyme.net\/subscribe\/)\n\nMy Favorites\n\n- [Home](https:\/\/www.killingthyme.net\/)\n- [About](https:\/\/www.killingthyme.net\/about\/)\n  - [About KT](https:\/\/www.killingthyme.net\/about\/)\n  - [Privacy Policy](https:\/\/www.killingthyme.net\/privacy-policy\/)\n  - [Contact](https:\/\/www.killingthyme.net\/contact\/)\n- [Recipes](https:\/\/www.killingthyme.net\/recipe-index\/)\n  - [Easy Dinner Recipes](https:\/\/www.killingthyme.net\/category\/dinners\/)\n    - [Chicken](https:\/\/www.killingthyme.net\/category\/poultry-recipes\/)\n    - [Turkey](https:\/\/www.killingthyme.net\/category\/turkey-recipes\/)\n    - [Fish and Seafood](https:\/\/www.killingthyme.net\/category\/fish-and-seafood-recipes\/)\n    - [Beef](https:\/\/www.killingthyme.net\/category\/beef-recipes\/)\n    - [Pork](https:\/\/www.killingthyme.net\/category\/pork-recipes\/)\n  - [By Gadget](https:\/\/www.killingthyme.net\/shop\/appliances\/)\n    - [Air Fryer](https:\/\/www.killingthyme.net\/category\/air-fryer-recipes\/)\n    - [Instant Pot](https:\/\/www.killingthyme.net\/category\/instant-pot-recipes\/)\n    - [Slow Cooker](https:\/\/www.killingthyme.net\/category\/slow-cooker-recipes\/)\n  - [Lunch](https:\/\/www.killingthyme.net\/category\/lunches\/)\n    - [Sandwiches and Wraps](https:\/\/www.killingthyme.net\/category\/sandwiches-burgers\/)\n    - [Soups](https:\/\/www.killingthyme.net\/category\/soups-stews\/)\n  - [Breakfast and Brunch](https:\/\/www.killingthyme.net\/category\/breakfast-brunch\/)\n  - [Salads](https:\/\/www.killingthyme.net\/category\/salads\/)\n  - [Appetizers](https:\/\/www.killingthyme.net\/category\/appetizers\/)\n  - [Sides](https:\/\/www.killingthyme.net\/category\/side-dishes\/)\n  - [Pizza](https:\/\/www.killingthyme.net\/category\/pizza-night\/)\n  - [Pasta](https:\/\/www.killingthyme.net\/category\/pasta\/)\n  - [Soups](https:\/\/www.killingthyme.net\/category\/soups-stews\/)\n- [Subscribe](https:\/\/www.killingthyme.net\/subscribe\/)\n- [Weekly Meal Plans](https:\/\/www.killingthyme.net\/category\/weekly-meal-plan\/)\n- My Favorites\n\n[Home](https:\/\/www.killingthyme.net\/) › [Recipe Index](https:\/\/www.killingthyme.net\/recipe-index\/) › [Beef](https:\/\/www.killingthyme.net\/category\/beef-recipes\/)\n\n# Easy Beef Stroganoff\nBy [Dana Sandonato](https:\/\/www.killingthyme.net\/author\/danakristen-bgmail-com\/)\n\n4\\.97 from 62 votes\n\non Feb 14, 2023, Updated May 15, 2025\n\n[Jump to Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#wprm-recipe-container-23550)[Rate Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#respond)\n\nThis post contains affiliate links. Please see our [disclosure policy](https:\/\/www.killingthyme.net\/ethics-policies\/).\n\n![Easy Beef Stroganoff PIN](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='252'%20height='336'%20viewBox='0%200%20252%20336'%3E%3C\/svg%3E)\n\nThis **easy beef stroganoff** is as comforting as it gets—and you can whip it up on any weeknight because it’s *ready in 30-minutes*! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\\!\n\n![Bowl of beef stroganoff with black and gold fork.](https:\/\/www.killingthyme.net\/wp-content\/uploads\/2023\/02\/beef-stroganoff-13.jpg)\n\n## Table of Contents\n- [Why You’ll Love This Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#what-is-beef-stroganoff)\n- [Ingredients Notes](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-ingredients-notes)\n- [Recipe Modifications](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-recipe-modifications)\n- [Cooking Tip](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-cooking-tip)\n- [Sides for Beef Stroganoff](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-sides-for-beef-stroganoff)\n- [Storage, Reheating & Freezing](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-storage-reheating-amp-freezing)\n- [Frequently Asked Questions](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#-have-you-made-this-recipe-)\n- [More Comforting Beef Recipes You’ll Love…](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-more-comforting-beef-recipes-you-ll-love)\n- [Easy Beef Stroganoff Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#wprm-recipe-container-23550)\n\nHearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy **beef stroganoff** is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of *Joy of Cooking*! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll *love* it. This recipe offers up stick-to-your-ribs goodness, just like a stew.\n\nIf you love dishing up classics, definitely give my [Easy Chicken Paprikash](https:\/\/www.killingthyme.net\/easy-chicken-paprikash-paprika-chicken\/) or my [Easy Chicken Marsala](https:\/\/www.killingthyme.net\/easy-chicken-marsala-recipe\/) a shot. And for pure comfort food goodness, allow me to slip these [French Onion Pork Chops](https:\/\/www.killingthyme.net\/french-onion-pork-chops\/) onto your radar.\n\n## Why You’ll Love This Recipe\n- **It’s quick**—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones.\n- **It’s flavor-packed**—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy\\!\n- **It’s comforting**—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night.\n\n## Ingredients Notes\n- **Beef**—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful.\n- **Bouillon**—In this recipe, I use a smidgen of the [Better Than Bouillon beef paste](https:\/\/amzn.to\/3TdTBCO) in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor.\n- **Wine**—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef\\!\n\n## Recipe Modifications\n- **Sour cream**—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation.\n- **Wine**—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth.\n- **Worcestershire sauce**—You could use soy sauce instead.\n- **Broth**—In a pinch, you can absolutely use chicken broth instead of beef broth.\n\n## Cooking Tip\nTo help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\n\n![Skillet full of egg noodles, beef, and mushrooms.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1400'%20height='1867'%20viewBox='0%200%201400%201867'%3E%3C\/svg%3E)\n\n## Sides for Beef Stroganoff\n- [Air fryer green beans](https:\/\/www.killingthyme.net\/air-fryer-green-beans\/)\n- [Instant Pot Mashed Potatoes](https:\/\/www.killingthyme.net\/herb-and-garlic-instant-pot-mashed-potatoes\/)\n- [Parmesan Roasted Zucchini With Everything Bagel Seasoning](https:\/\/www.killingthyme.net\/parmesan-roasted-zucchini-with-everything-bagel-seasoning\/)\n- [Crispy Oven-Roasted Mini Potatoes](https:\/\/www.killingthyme.net\/roasted-mini-potatoes\/)\n- [Oven-roasted broccoli with nutritional yeast](https:\/\/www.killingthyme.net\/best-oven-roasted-broccoli-with-nutritional-yeast\/)\n- [Creamy mashed potatoes](https:\/\/www.killingthyme.net\/mashed-potato-recipe\/)\n\n## Storage, Reheating & Freezing\n- **Leftovers** will keep in the fridge in an airtight container for about 4 days.\n- **To reheat**, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through.\n- **You can freeze beef stroganoff** in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months.\n## Frequently Asked Questions\n**What is the sauce in an easy beef stroganoff made of?**\n\nThe sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor\\!\n\n**What cut of meat is best for beef stroganoff**\n\nDue to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful\\!\n\n**What can I use instead of sour cream in beef stroganoff?**\n\nFull fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream.\n\n**How do you keep sour cream from curdling in beef stroganoff?**\n\nFull fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1\/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate.\n\n## More Comforting Beef Recipes You’ll Love…\n[![Skillet full of beef, peppers, and Ramen noodles.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/easy-soy-and-sesame-beef-stir-fry-with-noodles\/)\n\nBeef\n\n### [Easy Beef Stir Fry With Ramen Noodles](https:\/\/www.killingthyme.net\/easy-soy-and-sesame-beef-stir-fry-with-noodles\/)\n\n[![Overhead shot of shredded pot roast in serving dish with potatoes, carrots, and mushrooms.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/tender-slow-cooker-pot-roast\/)\n\nBeef\n\n### [Tender Slow Cooker Pot Roast Recipe](https:\/\/www.killingthyme.net\/tender-slow-cooker-pot-roast\/)\n\n[![Plate of mashed potatoes smothered in beef bourguignon, gravy, and garnished with parsley, with a green napkin in the background.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/instant-pot-beef-bourguignon\/)\n\nBeef\n\n### [Instant Pot Beef Bourguignon](https:\/\/www.killingthyme.net\/instant-pot-beef-bourguignon\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/perfect-instant-pot-pot-roast\/)\n\nBeef\n\n### [Perfect Instant Pot Pot Roast](https:\/\/www.killingthyme.net\/perfect-instant-pot-pot-roast\/)\n\n**If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.**\n\n![Bowl of beef stroganoff.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='300'%20height='300'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n[Save](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/)[Saved](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.killingthyme.net%2Fbeef-stroganoff-recipe%2F&media=https%3A%2F%2Fwww.killingthyme.net%2Fwp-content%2Fuploads%2F2023%2F02%2Fbeef-stroganoff-013.jpg&description=Easy+Beef+Stroganoff&is_video=false) [Print](https:\/\/www.killingthyme.net\/wprm_print\/easy-beef-stroganoff)\n\n4\\.97 from 62 votes\n\n## Easy Beef Stroganoff\nBy: [Dana Sandonato](https:\/\/www.killingthyme.net\/about\/)\n\nThis **easy beef stroganoff** is as comforting as it gets—and you can whip it up on any weeknight because it's *ready in 30-minutes*! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\\!\n\nPrep Time: 10 minutes minutes\n\nCook Time: 20 minutes minutes\n\nTotal Time: 30 minutes minutes\n\nServings: 4 servings\n\n### Ingredients 1x 2x 3x\n- ▢\n  1\\.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin\n- ▢\n  Sea salt and cracked black pepper\n- ▢\n  3 TBSP butter\n- ▢\n  1\/2 medium yellow onion, thinly sliced\n- ▢\n  8 oz mushrooms, sliced, I like using baby bella\n- ▢\n  1 tsp fresh chopped thyme\n- ▢\n  2 cloves of garlic, smashed and minced\n- ▢\n  1\/2 cup red wine, I go for a pinot noir\n- ▢\n  1 cup beef stock\n- ▢\n  2 TBSP all purpose flour\n- ▢\n  1 TBSP Worcestershire sauce\n- ▢\n  1 tsp Better Than Bouillon beef base, Optional, but it adds so much flavor\n- ▢\n  1 tsp Dijon mustard\n- ▢\n  1\/2 cup full fat sour cream\n- ▢\n  Fresh chopped chives, for garnish\n- ▢\n  12 oz egg noodles, cooked as per the directions on the package\n\n### Instructions\n- Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1\/2-inch thick. Season them with a generous amount of salt and pepper.\n- Carefully slice the fillets, against the grain, into 1\/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.\n- Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions.\n- Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone.\n- With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside.\n- Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes.\n- Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.)\n- Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes.\n- In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up.\n- Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed.\n- Give it a taste and season with some more salt and pepper if needed.\n- Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you\\!\n- Garnish with some fresh cut chives and serve.\n\n### Notes\n**Tip:** To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\n\n### Nutrition\nServing: 1serving \\| Calories: 515kcal \\| Carbohydrates: 12g \\| Protein: 40g \\| Fat: 31g \\| Fiber: 1g \\| Sugar: 5g\n\nLike this recipe? Rate and comment below\\!\n\n4\\.97 from 62 votes ([2 ratings without comment](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/))\n\n## Leave a comment [Cancel reply](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 124 Comments\n1. **Laura** says:\n   \n   [March 8, 2026 at 4:51 pm](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/comment-page-7\/#comment-200768)\n   \n   The ingredients list is missing the noodles.\n   \n   [Reply](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#comment-200768)\n   1. **Dana Sandonato** says:\n      \n      [March 9, 2026 at 10:40 am](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/comment-page-7\/#comment-200769)\n      \n      Hi Laura, thanks for pointing that out\\!\n      \n      [Reply](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#comment-200769)\n2. **Miche Blacklock** says:\n   \n   [February 24, 2026 at 3:47 pm](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/comment-page-7\/#comment-200714)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This recipe is so yummy..comfort dish full of great flavours.. ❤️\n   \n   [Reply](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#comment-200714)\n   1. **Dana Sandonato** says:\n      \n      [February 25, 2026 at 1:12 pm](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/comment-page-7\/#comment-200719)\n      \n      I’m so glad you enjoy it\\!\n      \n      [Reply](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#comment-200719)\n\n### Comment navigation\n[Older Comments](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/comment-page-6\/#comments)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1289'%20viewBox='0%200%201200%201289'%3E%3C\/svg%3E)\n\nHi, I'm Dana\\!\n\nI believe the best meals sit somewhere between **nourishing** and **a little indulgent**. Nutrition matters, but so does comfort—and food should taste like something you actually want to eat. My goal is to help you cook balanced, satisfying meals that feel good and taste even better.\n\n[more about me](https:\/\/www.killingthyme.net\/about\/)\n\n## Soup *Season*\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/easy-italian-wedding-soup-chicken-meatballs\/)\n\nSoups\n\n### [Easy Italian Wedding Soup + Chicken Meatballs](https:\/\/www.killingthyme.net\/easy-italian-wedding-soup-chicken-meatballs\/)\n\n[![Close up of creamy tortellini soup in a bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/tomato-tortellini-soup\/)\n\nSoups\n\n### [Healthy Creamy Tomato Tortellini Soup](https:\/\/www.killingthyme.net\/tomato-tortellini-soup\/)\n\n[![Kale and white bean Thai curry soup close 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morsels.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C\/svg%3E)](https:\/\/www.killingthyme.net\/easy-sheet-pan-chicken-philly-cheesesteaks\/)\n\nChicken\n\n### [Sheet Pan Chicken Philly Cheesesteak](https:\/\/www.killingthyme.net\/easy-sheet-pan-chicken-philly-cheesesteaks\/)\n\nAs Seen 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Thyme](https:\/\/www.killingthyme.net\/)\n\n- [Home](https:\/\/www.killingthyme.net\/)\n- [About](https:\/\/www.killingthyme.net\/about\/)\n- [Recipes](https:\/\/www.killingthyme.net\/recipe-index\/)\n- [FAQ](https:\/\/www.killingthyme.net\/faq\/)\n- [Contact](https:\/\/www.killingthyme.net\/contact\/)\n- [Privacy](https:\/\/www.killingthyme.net\/privacy-policy\/)\n\n©2026 Killing Thyme. All rights reserved. [Privacy Policy](https:\/\/www.killingthyme.net\/privacy-policy\/) • [Policy Disclosure](https:\/\/www.killingthyme.net\/ethics-policies\/) • [Accessibility Statement](https:\/\/www.killingthyme.net\/accessibility-statement\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post contains affiliate links. Please see our [disclosure policy](https:\/\/www.killingthyme.net\/ethics-policies\/).\n\nThis **easy beef stroganoff** is as comforting as it gets—and you can whip it up on any weeknight because it’s *ready in 30-minutes*! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\\!\n\n![Bowl of beef stroganoff with black and gold fork.](https:\/\/www.killingthyme.net\/wp-content\/uploads\/2023\/02\/beef-stroganoff-13.jpg)\n\n## Table of Contents\n- [Why You’ll Love This Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#what-is-beef-stroganoff)\n- [Ingredients Notes](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-ingredients-notes)\n- [Recipe Modifications](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-recipe-modifications)\n- [Cooking Tip](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-cooking-tip)\n- [Sides for Beef Stroganoff](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-sides-for-beef-stroganoff)\n- [Storage, Reheating & Freezing](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-storage-reheating-amp-freezing)\n- [Frequently Asked Questions](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#-have-you-made-this-recipe-)\n- [More Comforting Beef Recipes You’ll Love…](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#h-more-comforting-beef-recipes-you-ll-love)\n- [Easy Beef Stroganoff Recipe](https:\/\/www.killingthyme.net\/beef-stroganoff-recipe\/#wprm-recipe-container-23550)\n\nHearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy **beef stroganoff** is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of *Joy of Cooking*! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll *love* it. This recipe offers up stick-to-your-ribs goodness, just like a stew.\n\nIf you love dishing up classics, definitely give my [Easy Chicken Paprikash](https:\/\/www.killingthyme.net\/easy-chicken-paprikash-paprika-chicken\/) or my [Easy Chicken Marsala](https:\/\/www.killingthyme.net\/easy-chicken-marsala-recipe\/) a shot. And for pure comfort food goodness, allow me to slip these [French Onion Pork Chops](https:\/\/www.killingthyme.net\/french-onion-pork-chops\/) onto your radar.\n\n## Why You’ll Love This Recipe\n- **It’s quick**—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones.\n- **It’s flavor-packed**—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy\\!\n- **It’s comforting**—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night.\n\nIngredients Notes\n\n- **Beef**—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful.\n- **Bouillon**—In this recipe, I use a smidgen of the [Better Than Bouillon beef paste](https:\/\/amzn.to\/3TdTBCO) in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor.\n- **Wine**—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef\\!\n\n## Recipe Modifications\n- **Sour cream**—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation.\n- **Wine**—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth.\n- **Worcestershire sauce**—You could use soy sauce instead.\n- **Broth**—In a pinch, you can absolutely use chicken broth instead of beef broth.\n\n## Cooking Tip\nTo help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\n\n![Skillet full of egg noodles, beef, and mushrooms.](https:\/\/www.killingthyme.net\/wp-content\/uploads\/2023\/02\/beef-stroganoff-01.jpg)\n\n## Storage, Reheating & Freezing\n- **Leftovers** will keep in the fridge in an airtight container for about 4 days.\n- **To reheat**, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through.\n- **You can freeze beef stroganoff** in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months.\n## Frequently Asked Questions\n**What is the sauce in an easy beef stroganoff made of?**\n\nThe sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor\\!\n\n**What cut of meat is best for beef stroganoff**\n\nDue to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful\\!\n\n**What can I use instead of sour cream in beef stroganoff?**\n\nFull fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream.\n\n**How do you keep sour cream from curdling in beef stroganoff?**\n\nFull fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1\/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate.\n\nMore Comforting Beef Recipes You’ll Love…\n\n**If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.**\n\n- ▢\n  1\\.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin\n- ▢\n  Sea salt and cracked black pepper\n- ▢\n  3 TBSP butter\n- ▢\n  1\/2 medium yellow onion, thinly sliced\n- ▢\n  8 oz mushrooms, sliced, I like using baby bella\n- ▢\n  1 tsp fresh chopped thyme\n- ▢\n  2 cloves of garlic, smashed and minced\n- ▢\n  1\/2 cup red wine, I go for a pinot noir\n- ▢\n  1 cup beef stock\n- ▢\n  2 TBSP all purpose flour\n- ▢\n  1 TBSP Worcestershire sauce\n- ▢\n  1 tsp Better Than Bouillon beef base, Optional, but it adds so much flavor\n- ▢\n  1 tsp Dijon mustard\n- ▢\n  1\/2 cup full fat sour cream\n- ▢\n  Fresh chopped chives, for garnish\n- ▢\n  12 oz egg noodles, cooked as per the directions on the package\n\n- Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1\/2-inch thick. Season them with a generous amount of salt and pepper.\n- Carefully slice the fillets, against the grain, into 1\/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.\n- Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions.\n- Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone.\n- With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside.\n- Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes.\n- Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.)\n- Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes.\n- In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up.\n- Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed.\n- Give it a taste and season with some more salt and pepper if needed.\n- Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you\\!\n- Garnish with some fresh cut chives and serve.\n\n**Tip:** To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.\n\nServing: 1serving \\| Calories: 515kcal \\| Carbohydrates: 12g \\| Protein: 40g \\| Fat: 31g \\| Fiber: 1g \\| Sugar: 5g","meta_canonical":null}

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Meta Description	This easy 30-minute beef stroganoff recipe brings all of the cozy flavors together with beef broth, red wine, herbs, and tangy sour cream.
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Boilerpipe Text	This post contains affiliate links. Please see our disclosure policy . This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it’s ready in 30-minutes ! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy! Table of Contents Why You’ll Love This Recipe Ingredients Notes Recipe Modifications Cooking Tip Sides for Beef Stroganoff Storage, Reheating & Freezing Frequently Asked Questions More Comforting Beef Recipes You’ll Love… Easy Beef Stroganoff Recipe Hearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy beef stroganoff is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of Joy of Cooking ! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll love it. This recipe offers up stick-to-your-ribs goodness, just like a stew. If you love dishing up classics, definitely give my Easy Chicken Paprikash or my Easy Chicken Marsala a shot. And for pure comfort food goodness, allow me to slip these French Onion Pork Chops onto your radar. Why You’ll Love This Recipe It’s quick —Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones. It’s flavor-packed —For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy! It’s comforting —The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night. Ingredients Notes Beef —The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful. Bouillon —In this recipe, I use a smidgen of the Better Than Bouillon beef paste in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor. Wine —Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef! Recipe Modifications Sour cream —Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation. Wine —If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth. Worcestershire sauce —You could use soy sauce instead. Broth —In a pinch, you can absolutely use chicken broth instead of beef broth. Cooking Tip To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. Storage, Reheating & Freezing Leftovers will keep in the fridge in an airtight container for about 4 days. To reheat , simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through. You can freeze beef stroganoff in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months. Frequently Asked Questions What is the sauce in an easy beef stroganoff made of? The sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor! What cut of meat is best for beef stroganoff Due to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful! What can I use instead of sour cream in beef stroganoff? Full fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream. How do you keep sour cream from curdling in beef stroganoff? Full fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate. More Comforting Beef Recipes You’ll Love… If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below. ▢ 1.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin ▢ Sea salt and cracked black pepper ▢ 3 TBSP butter ▢ 1/2 medium yellow onion, thinly sliced ▢ 8 oz mushrooms, sliced , I like using baby bella ▢ 1 tsp fresh chopped thyme ▢ 2 cloves of garlic, smashed and minced ▢ 1/2 cup red wine , I go for a pinot noir ▢ 1 cup beef stock ▢ 2 TBSP all purpose flour ▢ 1 TBSP Worcestershire sauce ▢ 1 tsp Better Than Bouillon beef base , Optional, but it adds so much flavor ▢ 1 tsp Dijon mustard ▢ 1/2 cup full fat sour cream ▢ Fresh chopped chives, for garnish ▢ 12 oz egg noodles, cooked as per the directions on the package Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Season them with a generous amount of salt and pepper. Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside. Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions. Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone. With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside. Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes. Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.) Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes. In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up. Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed. Give it a taste and season with some more salt and pepper if needed. Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you! Garnish with some fresh cut chives and serve. Tip: To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. Serving: 1 serving \| Calories: 515 kcal \| Carbohydrates: 12 g \| Protein: 40 g \| Fat: 31 g \| Fiber: 1 g \| Sugar: 5 g
Markdown	[Skip to content](https://www.killingthyme.net/beef-stroganoff-recipe/#main-content) [Keep up with new recipes!→](https://www.killingthyme.net/subscribe/) My Favorites - [Home](https://www.killingthyme.net/) - [About](https://www.killingthyme.net/about/) - [About KT](https://www.killingthyme.net/about/) - [Privacy Policy](https://www.killingthyme.net/privacy-policy/) - [Contact](https://www.killingthyme.net/contact/) - [Recipes](https://www.killingthyme.net/recipe-index/) - [Easy Dinner Recipes](https://www.killingthyme.net/category/dinners/) - [Chicken](https://www.killingthyme.net/category/poultry-recipes/) - [Turkey](https://www.killingthyme.net/category/turkey-recipes/) - [Fish and Seafood](https://www.killingthyme.net/category/fish-and-seafood-recipes/) - [Beef](https://www.killingthyme.net/category/beef-recipes/) - [Pork](https://www.killingthyme.net/category/pork-recipes/) - [By Gadget](https://www.killingthyme.net/shop/appliances/) - [Air Fryer](https://www.killingthyme.net/category/air-fryer-recipes/) - [Instant Pot](https://www.killingthyme.net/category/instant-pot-recipes/) - [Slow Cooker](https://www.killingthyme.net/category/slow-cooker-recipes/) - [Lunch](https://www.killingthyme.net/category/lunches/) - [Sandwiches and Wraps](https://www.killingthyme.net/category/sandwiches-burgers/) - [Soups](https://www.killingthyme.net/category/soups-stews/) - [Breakfast and Brunch](https://www.killingthyme.net/category/breakfast-brunch/) - [Salads](https://www.killingthyme.net/category/salads/) - [Appetizers](https://www.killingthyme.net/category/appetizers/) - [Sides](https://www.killingthyme.net/category/side-dishes/) - [Pizza](https://www.killingthyme.net/category/pizza-night/) - [Pasta](https://www.killingthyme.net/category/pasta/) - [Soups](https://www.killingthyme.net/category/soups-stews/) - [Subscribe](https://www.killingthyme.net/subscribe/) - [Weekly Meal Plans](https://www.killingthyme.net/category/weekly-meal-plan/) - My Favorites [Home](https://www.killingthyme.net/) › [Recipe Index](https://www.killingthyme.net/recipe-index/) › [Beef](https://www.killingthyme.net/category/beef-recipes/) # Easy Beef Stroganoff By [Dana Sandonato](https://www.killingthyme.net/author/danakristen-bgmail-com/) 4\.97 from 62 votes on Feb 14, 2023, Updated May 15, 2025 [Jump to Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#wprm-recipe-container-23550)[Rate Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#respond) This post contains affiliate links. Please see our [disclosure policy](https://www.killingthyme.net/ethics-policies/). ![Easy Beef Stroganoff PIN](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='252'%20height='336'%20viewBox='0%200%20252%20336'%3E%3C/svg%3E) This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it’s ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\! ![Bowl of beef stroganoff with black and gold fork.](https://www.killingthyme.net/wp-content/uploads/2023/02/beef-stroganoff-13.jpg) ## Table of Contents - [Why You’ll Love This Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#what-is-beef-stroganoff) - [Ingredients Notes](https://www.killingthyme.net/beef-stroganoff-recipe/#h-ingredients-notes) - [Recipe Modifications](https://www.killingthyme.net/beef-stroganoff-recipe/#h-recipe-modifications) - [Cooking Tip](https://www.killingthyme.net/beef-stroganoff-recipe/#h-cooking-tip) - [Sides for Beef Stroganoff](https://www.killingthyme.net/beef-stroganoff-recipe/#h-sides-for-beef-stroganoff) - [Storage, Reheating & Freezing](https://www.killingthyme.net/beef-stroganoff-recipe/#h-storage-reheating-amp-freezing) - [Frequently Asked Questions](https://www.killingthyme.net/beef-stroganoff-recipe/#-have-you-made-this-recipe-) - [More Comforting Beef Recipes You’ll Love…](https://www.killingthyme.net/beef-stroganoff-recipe/#h-more-comforting-beef-recipes-you-ll-love) - [Easy Beef Stroganoff Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#wprm-recipe-container-23550) Hearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy beef stroganoff is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of Joy of Cooking! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll love it. This recipe offers up stick-to-your-ribs goodness, just like a stew. If you love dishing up classics, definitely give my [Easy Chicken Paprikash](https://www.killingthyme.net/easy-chicken-paprikash-paprika-chicken/) or my [Easy Chicken Marsala](https://www.killingthyme.net/easy-chicken-marsala-recipe/) a shot. And for pure comfort food goodness, allow me to slip these [French Onion Pork Chops](https://www.killingthyme.net/french-onion-pork-chops/) onto your radar. ## Why You’ll Love This Recipe - It’s quick—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones. - It’s flavor-packed—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy\! - It’s comforting—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night. ## Ingredients Notes - Beef—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful. - Bouillon—In this recipe, I use a smidgen of the [Better Than Bouillon beef paste](https://amzn.to/3TdTBCO) in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor. - Wine—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef\! ## Recipe Modifications - Sour cream—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation. - Wine—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth. - Worcestershire sauce—You could use soy sauce instead. - Broth—In a pinch, you can absolutely use chicken broth instead of beef broth. ## Cooking Tip To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. ![Skillet full of egg noodles, beef, and mushrooms.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1400'%20height='1867'%20viewBox='0%200%201400%201867'%3E%3C/svg%3E) ## Sides for Beef Stroganoff - [Air fryer green beans](https://www.killingthyme.net/air-fryer-green-beans/) - [Instant Pot Mashed Potatoes](https://www.killingthyme.net/herb-and-garlic-instant-pot-mashed-potatoes/) - [Parmesan Roasted Zucchini With Everything Bagel Seasoning](https://www.killingthyme.net/parmesan-roasted-zucchini-with-everything-bagel-seasoning/) - [Crispy Oven-Roasted Mini Potatoes](https://www.killingthyme.net/roasted-mini-potatoes/) - [Oven-roasted broccoli with nutritional yeast](https://www.killingthyme.net/best-oven-roasted-broccoli-with-nutritional-yeast/) - [Creamy mashed potatoes](https://www.killingthyme.net/mashed-potato-recipe/) ## Storage, Reheating & Freezing - Leftovers will keep in the fridge in an airtight container for about 4 days. - To reheat, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through. - You can freeze beef stroganoff in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months. ## Frequently Asked Questions What is the sauce in an easy beef stroganoff made of? The sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor\! What cut of meat is best for beef stroganoff Due to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful\! What can I use instead of sour cream in beef stroganoff? Full fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream. How do you keep sour cream from curdling in beef stroganoff? Full fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate. ## More Comforting Beef Recipes You’ll Love… [![Skillet full of beef, peppers, and Ramen noodles.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.killingthyme.net/easy-soy-and-sesame-beef-stir-fry-with-noodles/) Beef ### [Easy Beef Stir Fry With Ramen Noodles](https://www.killingthyme.net/easy-soy-and-sesame-beef-stir-fry-with-noodles/) [![Overhead shot of shredded pot roast in serving dish with potatoes, carrots, and mushrooms.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.killingthyme.net/tender-slow-cooker-pot-roast/) Beef ### [Tender Slow Cooker Pot Roast Recipe](https://www.killingthyme.net/tender-slow-cooker-pot-roast/) [![Plate of mashed potatoes smothered in beef bourguignon, gravy, and garnished with parsley, with a green napkin in the background.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.killingthyme.net/instant-pot-beef-bourguignon/) Beef ### [Instant Pot Beef Bourguignon](https://www.killingthyme.net/instant-pot-beef-bourguignon/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='800'%20viewBox='0%200%20600%20800'%3E%3C/svg%3E)](https://www.killingthyme.net/perfect-instant-pot-pot-roast/) Beef ### [Perfect Instant Pot Pot Roast](https://www.killingthyme.net/perfect-instant-pot-pot-roast/) If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below. ![Bowl of beef stroganoff.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='300'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) [Save](https://www.killingthyme.net/beef-stroganoff-recipe/)[Saved](https://www.killingthyme.net/beef-stroganoff-recipe/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.killingthyme.net%2Fbeef-stroganoff-recipe%2F&media=https%3A%2F%2Fwww.killingthyme.net%2Fwp-content%2Fuploads%2F2023%2F02%2Fbeef-stroganoff-013.jpg&description=Easy+Beef+Stroganoff&is_video=false) [Print](https://www.killingthyme.net/wprm_print/easy-beef-stroganoff) 4\.97 from 62 votes ## Easy Beef Stroganoff By: [Dana Sandonato](https://www.killingthyme.net/about/) This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it's ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\! Prep Time: 10 minutes minutes Cook Time: 20 minutes minutes Total Time: 30 minutes minutes Servings: 4 servings ### Ingredients 1x 2x 3x - ▢ 1\.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin - ▢ Sea salt and cracked black pepper - ▢ 3 TBSP butter - ▢ 1/2 medium yellow onion, thinly sliced - ▢ 8 oz mushrooms, sliced, I like using baby bella - ▢ 1 tsp fresh chopped thyme - ▢ 2 cloves of garlic, smashed and minced - ▢ 1/2 cup red wine, I go for a pinot noir - ▢ 1 cup beef stock - ▢ 2 TBSP all purpose flour - ▢ 1 TBSP Worcestershire sauce - ▢ 1 tsp Better Than Bouillon beef base, Optional, but it adds so much flavor - ▢ 1 tsp Dijon mustard - ▢ 1/2 cup full fat sour cream - ▢ Fresh chopped chives, for garnish - ▢ 12 oz egg noodles, cooked as per the directions on the package ### Instructions - Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Season them with a generous amount of salt and pepper. - Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside. - Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions. - Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone. - With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside. - Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes. - Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.) - Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes. - In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up. - Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed. - Give it a taste and season with some more salt and pepper if needed. - Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you\! - Garnish with some fresh cut chives and serve. ### Notes Tip: To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. ### Nutrition Serving: 1serving \\| Calories: 515kcal \\| Carbohydrates: 12g \\| Protein: 40g \\| Fat: 31g \\| Fiber: 1g \\| Sugar: 5g Like this recipe? Rate and comment below\! 4\.97 from 62 votes ([2 ratings without comment](https://www.killingthyme.net/beef-stroganoff-recipe/)) ## Leave a comment [Cancel reply](https://www.killingthyme.net/beef-stroganoff-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 124 Comments 1. Laura says: [March 8, 2026 at 4:51 pm](https://www.killingthyme.net/beef-stroganoff-recipe/comment-page-7/#comment-200768) The ingredients list is missing the noodles. [Reply](https://www.killingthyme.net/beef-stroganoff-recipe/#comment-200768) 1. Dana Sandonato says: [March 9, 2026 at 10:40 am](https://www.killingthyme.net/beef-stroganoff-recipe/comment-page-7/#comment-200769) Hi Laura, thanks for pointing that out\! [Reply](https://www.killingthyme.net/beef-stroganoff-recipe/#comment-200769) 2. Miche Blacklock says: [February 24, 2026 at 3:47 pm](https://www.killingthyme.net/beef-stroganoff-recipe/comment-page-7/#comment-200714) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This recipe is so yummy..comfort dish full of great flavours.. ❤️ [Reply](https://www.killingthyme.net/beef-stroganoff-recipe/#comment-200714) 1. Dana Sandonato says: [February 25, 2026 at 1:12 pm](https://www.killingthyme.net/beef-stroganoff-recipe/comment-page-7/#comment-200719) I’m so glad you enjoy it\! [Reply](https://www.killingthyme.net/beef-stroganoff-recipe/#comment-200719) ### Comment navigation [Older Comments](https://www.killingthyme.net/beef-stroganoff-recipe/comment-page-6/#comments) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1289'%20viewBox='0%200%201200%201289'%3E%3C/svg%3E) Hi, I'm Dana\! I believe the best meals sit somewhere between nourishing and a little indulgent. Nutrition matters, but so does comfort—and food should taste like something you actually want to eat. My goal is to help you cook balanced, satisfying meals that feel good and taste even better. 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Readable Markdown	This post contains affiliate links. Please see our [disclosure policy](https://www.killingthyme.net/ethics-policies/). This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it’s ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy\! ![Bowl of beef stroganoff with black and gold fork.](https://www.killingthyme.net/wp-content/uploads/2023/02/beef-stroganoff-13.jpg) ## Table of Contents - [Why You’ll Love This Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#what-is-beef-stroganoff) - [Ingredients Notes](https://www.killingthyme.net/beef-stroganoff-recipe/#h-ingredients-notes) - [Recipe Modifications](https://www.killingthyme.net/beef-stroganoff-recipe/#h-recipe-modifications) - [Cooking Tip](https://www.killingthyme.net/beef-stroganoff-recipe/#h-cooking-tip) - [Sides for Beef Stroganoff](https://www.killingthyme.net/beef-stroganoff-recipe/#h-sides-for-beef-stroganoff) - [Storage, Reheating & Freezing](https://www.killingthyme.net/beef-stroganoff-recipe/#h-storage-reheating-amp-freezing) - [Frequently Asked Questions](https://www.killingthyme.net/beef-stroganoff-recipe/#-have-you-made-this-recipe-) - [More Comforting Beef Recipes You’ll Love…](https://www.killingthyme.net/beef-stroganoff-recipe/#h-more-comforting-beef-recipes-you-ll-love) - [Easy Beef Stroganoff Recipe](https://www.killingthyme.net/beef-stroganoff-recipe/#wprm-recipe-container-23550) Hearty mushrooms, medium-rare steak, and tender egg noodles—all tossed in a rich and velvety gravy. That’s what a good and easy beef stroganoff is all about. For this particular recipe, I found inspiration in my old 1964 edition hand-me-down of Joy of Cooking! My version brings red wine to the recipe in place of the suggested white. Additionally, I’ve added some extra flavoring with fresh thyme, Dijon mustard, and Worcestershire sauce. I think you’ll love it. This recipe offers up stick-to-your-ribs goodness, just like a stew. If you love dishing up classics, definitely give my [Easy Chicken Paprikash](https://www.killingthyme.net/easy-chicken-paprikash-paprika-chicken/) or my [Easy Chicken Marsala](https://www.killingthyme.net/easy-chicken-marsala-recipe/) a shot. And for pure comfort food goodness, allow me to slip these [French Onion Pork Chops](https://www.killingthyme.net/french-onion-pork-chops/) onto your radar. ## Why You’ll Love This Recipe - It’s quick—Just 10 minutes of prep and 20 minutes of cook time—at most! Which makes it perfect for weeknights. Even slightly busier ones. - It’s flavor-packed—For me, the red wine makes a big difference. Red wine pairs so well with beef, it was an adjustment to the traditional recipe that just made sense to me. It’s so yummy\! - It’s comforting—The rich and velvety beefy mushroom sauce is the perfect thing over noodles on a chilly night. Ingredients Notes - Beef—The best cut of beef for a succulent beef stroganoff is a scotch fillet, which may also be labelled as boneless rib eye or boneless sirloin. The marbling and fat content in this cut is what makes it so tender and flavorful. - Bouillon—In this recipe, I use a smidgen of the [Better Than Bouillon beef paste](https://amzn.to/3TdTBCO) in addition to beef stock for extra seasoning. It’s optional, but I highly recommend it as it adds SO much flavor. - Wine—Both red or white wines work in this recipe, though I opt for red because I find the heavier flavor pairs so much better with the richness of the beef\! ## Recipe Modifications - Sour cream—Opt for full fat. It’s sturdier than low-fat sour cream, so it won’t curdle when it heats the heat. You could also use full fat plain Greek yogurt for a healthier option, though if you’re eating healthy most of the time, there’s no shame in enjoying comfort food as intended in moderation. - Wine—If you prefer to cook without alcohol, you can substitute the red wine in this recipe with more beef broth. - Worcestershire sauce—You could use soy sauce instead. - Broth—In a pinch, you can absolutely use chicken broth instead of beef broth. ## Cooking Tip To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. ![Skillet full of egg noodles, beef, and mushrooms.](https://www.killingthyme.net/wp-content/uploads/2023/02/beef-stroganoff-01.jpg) ## Storage, Reheating & Freezing - Leftovers will keep in the fridge in an airtight container for about 4 days. - To reheat, simply pop leftovers onto a microwave-safe plate and heat in the microwave in 25-second increments until warmed through. - You can freeze beef stroganoff in a freezer-friendly But I highly recommend freezing it without the noodles. Noodles lose their texture and become mushy when frozen. Beef stroganoff can be kept in the freezer for up to 3 months. ## Frequently Asked Questions What is the sauce in an easy beef stroganoff made of? The sauce in beef stroganoff is made up of rich beef broth and tangy sour cream. Recipes will vary, but my recipe also includes red wine, herbs, Worcestershire sauce, and Dijon mustard for extra flavor\! What cut of meat is best for beef stroganoff Due to the fat content and marbling, scotch fillet (also sometimes labelled as boneless rib eye or boneless sirloin) is top choice. It will make your beef stroganoff so flavorful\! What can I use instead of sour cream in beef stroganoff? Full fat plain Greek yogurt works really well as it’s thick and has a tang similar to sour cream. How do you keep sour cream from curdling in beef stroganoff? Full fat sour cream is typically sturdy enough to hold to hot liquid. But to ensure you avoid curdling, you can temper the sour cream. Transfer about 1/4 cup of the hot gravy from the pan to the sour cream, then stir it to combine and warm the cream. Then stir the warmed sour cream into the pan to incorporate. More Comforting Beef Recipes You’ll Love… If you try this Easy Beef Stroganoff, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below. - ▢ 1\.5 lb fillets of beef , I suggest Scotch fillet (boneless ribeye) or boneless sirloin - ▢ Sea salt and cracked black pepper - ▢ 3 TBSP butter - ▢ 1/2 medium yellow onion, thinly sliced - ▢ 8 oz mushrooms, sliced, I like using baby bella - ▢ 1 tsp fresh chopped thyme - ▢ 2 cloves of garlic, smashed and minced - ▢ 1/2 cup red wine, I go for a pinot noir - ▢ 1 cup beef stock - ▢ 2 TBSP all purpose flour - ▢ 1 TBSP Worcestershire sauce - ▢ 1 tsp Better Than Bouillon beef base, Optional, but it adds so much flavor - ▢ 1 tsp Dijon mustard - ▢ 1/2 cup full fat sour cream - ▢ Fresh chopped chives, for garnish - ▢ 12 oz egg noodles, cooked as per the directions on the package - Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Season them with a generous amount of salt and pepper. - Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside. - Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions. - Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone. - With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside. - Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes. - Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.) - Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes. - In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up. - Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed. - Give it a taste and season with some more salt and pepper if needed. - Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you\! - Garnish with some fresh cut chives and serve. Tip: To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself. Serving: 1serving \\| Calories: 515kcal \\| Carbohydrates: 12g \\| Protein: 40g \\| Fat: 31g \\| Fiber: 1g \\| Sugar: 5g
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