I love how quickly this Beef Stroganoff comes together without sacrificing any of the deep, comforting flavors. The seared steak combined with earthy mushrooms and that luscious sour cream sauce makes every bite feel indulgent. It’s a recipe I turn to when I want something warm and satisfying but don’t have time for a long cooking process. The splash of red wine and the fresh herbs at the end elevate the entire dish, giving it a beautiful balance of richness and brightness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/4 cup extra-virgin olive oil, divided
10 ounces white mushrooms, stems discarded and caps quartered
Kosher salt
Freshly ground black pepper
1 pound hanger steak, sliced across the grain 1-inch thick
1/4 cup all-purpose flour
1/3 cup dry red wine
1 tablespoon unsalted butter
1 small onion, thinly sliced
1 small garlic clove, minced
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 teaspoon chopped thyme leaves
1 tablespoon chopped flat-leaf parsley
Buttered fettuccine or egg noodles, for serving
Directions
I start by gathering all the ingredients so everything is ready to go.
In a large skillet, I heat 2 tablespoons of olive oil until shimmering. Then I add the mushrooms and cook over moderately high heat for about 3 minutes until they’re softened. I season with salt and pepper and cook for another minute before transferring them to a bowl.
I generously season the steak with salt and pepper, then toss it with the flour until evenly coated. I make sure to shake off any excess flour.
In the same skillet, I heat the remaining olive oil and add the steak slices in a single layer. I cook them without stirring for about 5 minutes until nicely browned, then transfer the steak to the bowl with the mushrooms.
Next, I deglaze the skillet with the red wine, scraping up all those delicious browned bits. I pour this mixture into the bowl with the steak and mushrooms.
I melt the butter in the skillet and add the sliced onion, cooking for about 3 minutes until softened. Then I add the garlic and cook for another minute.
I return the steak and mushrooms to the skillet, stir in the stock and Worcestershire sauce, and let it simmer for about 7 minutes until the sauce thickens slightly.
Off the heat, I stir in the sour cream, thyme, and parsley. I taste and adjust seasoning with salt and pepper, then serve the stroganoff over warm fettuccine or egg noodles.
Servings and timing
This recipe serves 4 people and takes a total of 35 minutes from start to finish. That includes prep and cook time, making it a perfect option for a quick weeknight meal.
Variations
I sometimes swap the hanger steak for sirloin or even ribeye, depending on what I have on hand. If I’m out of red wine, I’ve used a splash of beef broth with a dash of balsamic vinegar for acidity. For a more herbaceous flavor, I occasionally add a bit of rosemary or tarragon. And when I want to keep it low-carb, I skip the noodles and serve the stroganoff over cauliflower mash or roasted veggies.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stovetop over low heat, adding a splash of broth if the sauce looks too thick. I avoid boiling it, as that can cause the sour cream to separate. This dish doesn’t freeze very well due to the dairy, so I like to enjoy it fresh when possible.
FAQs
How can I keep the beef tender?
I make sure to slice the steak against the grain and avoid overcooking it. Quick searing on high heat helps keep the meat juicy and tender.
Can I use a different cut of beef?
Yes, I’ve used sirloin, ribeye, or even flank steak when hanger steak isn’t available. The key is to slice it thin and cook it quickly.
What can I use instead of sour cream?
I’ve substituted Greek yogurt or crème fraîche in a pinch, and both work well. They bring a similar tang and creaminess to the dish.
Is it possible to make this recipe gluten-free?
Absolutely. I swap the all-purpose flour for a gluten-free flour blend and serve it over gluten-free pasta or mashed potatoes.
Can I make this ahead of time?
While the dish is best fresh, I’ve made it a few hours in advance and gently reheated it before serving. Just be cautious with the sour cream—don’t overheat or boil it.
Conclusion
This Beef Stroganoff recipe is a classic comfort dish I keep coming back to. It’s quick enough for a weeknight but impressive enough for guests. With rich, savory flavors and tender steak in every bite, it’s always a hit at my dinner table.
This rich and creamy beef stroganoff is a comforting classic made from scratch with tender steak, mushrooms, and sour cream. Ready in just 35 minutes!
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:Sautéing, Skillet
Cuisine:American, Russian-Inspired
Ingredients
¼ cup extra-virgin olive oil, divided
10 oz white mushrooms, stems discarded and caps quartered
Kosher salt, to taste
Freshly ground black pepper, to taste
1 lb hanger steak, sliced 1-inch thick across the grain
¼ cup all-purpose flour
⅓ cup dry red wine
1 tbsp unsalted butter
1 small onion, thinly sliced
1 small garlic clove, minced
1½ cups chicken stock or low-sodium broth
1 tbsp Worcestershire sauce
½ cup sour cream
1 tsp chopped fresh thyme leaves
1 tbsp chopped flat-leaf parsley
Buttered fettuccine or egg noodles, for serving
Instructions
Prep & Sauté Mushrooms: Heat 2 tbsp olive oil in a large skillet over moderately high heat. Add mushrooms and cook until softened (about 3 minutes). Season with salt and pepper and cook 1 more minute. Transfer to a bowl.
Coat & Brown Steak: Season steak with salt and pepper. Toss in flour and shake off excess. Heat remaining 2 tbsp olive oil in skillet. Add steak (in a single layer) and cook until browned, about 5 minutes. Transfer to bowl with mushrooms.
Deglaze Skillet: Add red wine to the skillet, scraping up browned bits. Pour wine over steak and mushrooms.
Cook Aromatics: In the same skillet, melt butter. Add onion and cook until softened (about 3 minutes). Add garlic and cook for 1 more minute.
Simmer Sauce: Return mushrooms and steak to skillet. Stir in chicken stock and Worcestershire sauce. Simmer until slightly thickened, about 7 minutes.
Finish with Cream: Remove from heat. Stir in sour cream, thyme, and parsley. Adjust seasoning with salt and pepper.
Serve: Spoon over hot buttered egg noodles or fettuccine.
Notes
Slicing the steak across the grain ensures tenderness.
Use freshly chopped thyme and parsley for the brightest flavor.
Substitute beef stock for chicken stock if desired.
This recipe works well with sirloin or flank steak as alternatives to hanger.
Store leftovers in an airtight container for up to 3 days; reheat gently to prevent curdling the sour cream.
