Easy Beef Stroganoff

The simplest recipe for beef stroganoff with real ingredients. Tender beef smothered in a tangy sour-cream sauce with mushrooms and onions. It pairs well over a plate of egg noodles or brown rice.

This post may contain affiliate links. Cooking with Ginger is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases.

This recipe for beef stroganoff saves time by using pre-cut thinly sliced ribeye steak. The same stuff you would use for philly cheesesteak sandwiches. Pre-cut beef requires no time for cutting, and cooks very quick while remaining tender and flavorful.

Here is what you will need:

  • 4 tbsp Butter

  • 1 Small Onion, finely chopped

  • 12 oz. Pre-cut Thinly Sliced Ribeye Steak

  • 8 oz. Mushrooms, sliced

  • 1 tbsp Worcestershire Sauce

  • 1/2 tsp Garlic Powder

  • 1 cup Sour Cream

  • 1 tbsp Flour

  • Salt and Pepper

  • 1 cup low sodium Beef Broth

  • Fresh Parsley

    Optional, for garnish

Recipe and Instructions

Melt 2 tablespoons of butter in a large skillet. Add the chopped onion and cook until transparent.

Remove the onion from the pan and set aside.

On medium-high, cook the beef until brown.

Remove the beef and set aside along with the onions.

Add the remaining 2 tablespoons of butter to the skillet. After the butter has melted, add the sliced mushrooms, the garlic powder and worcestershire sauce. Cook for 5 minutes.

Add in the flour and cook for 1 minute. Next, whisk in the sour-cream and broth. Continue to stir until fully incorporated. Simmer for 3 minutes, then return the beef and onions to the pan. Heat through.

Serve over brown rice or egg-noodles and enjoy!

Easy Beef Stroganoff

Beef smothered in a tangy mushroom sauce. Place over a plate of egg noodles or brown rice.
Course: Main Course
Servings: 4

Ingredients

  • 4 tbsp Butter
  • 1 small Onion chopped
  • 12 oz. Ribeye Steak thinly sliced
  • 8 oz. Mushrooms sliced
  • 1/2 tsp Garlic Powder
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Flour
  • 1 cup Sour Cream
  • 1 cup Beef Broth low sodium
  • Salt to taste
  • Black Pepper to taste

Instructions

  • In a large skillet, melt 2 tbsp of butter. Add the chopped onion and cook until transparent.
  • Remove the onion from the skillet and set aside.
  • On medium-high, cook the beef until brown. Remove the beef from the skillet and set aside with the onions.
  • Add the remaining 2 tbsp of butter to the skillet. Add the sliced mushrooms, garlic powder, and worcestershire sauce. Cook for 5 minutes.
  • Add in the flour and cook for 1 minute. Whisk in the sour-cream and broth. Continue to stir until fully incorporated. Simmer for 3 minutes, then return the beef and onions to the pan. Heat through. Add salt and pepper.

  • Serve over egg noodles or brown rice.

If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it! Save the image below to your pinterest boards!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*