Crazy Tender Beef Stroganoff

by Sabrina Snyder

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56 Comments

4.77 from 17 votes
6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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Crazy Tender Beef Stroganoff is a quick and easy meal that is perfect for winter weeknights! Even the kids will ask for more!

A good beef dinner is so satisfying, and it’s easy to learn which different cuts to use for each one. Use chuck roasts in recipes like Ultimate Slow Cooker Pot Roast and Slow Cooker Roast Beef (Sliceable!). You’ll love Flank Steak for recipes like Spinach Artichoke Stuffed Flank Steak and Easy Mongolian Beef; but Ribeye is the king of steaks.

Sabrina’s Crazy Tender Beef Stroganoff Recipe

Everyone loves a good stroganoff dinner and there are versions with Meatballs and even in the Slow Cooker for more easy options. Beef Stroganoff is so delicious with such a small amount of effort.

Recipe Card

Dinner, then Dessert

Easy Beef Stroganoff Recipe

Crazy Tender Beef Stroganoff is a quick and easy meal that is perfect for winter weeknights! Even the kids will ask for more!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Russian
Author Sabrina Snyder
Beef Stroganoff steak with creamy mushroom gravy over egg pasta in bowl
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Ingredients
 

  • 1 pound egg noodles
  • 1/4 cup unsalted butter , divided
  • 8 ounces crimini mushrooms , sliced
  • 1 yellow onion , thinly sliced
  • 2 pounds ribeye steak , sliced thinly against the grain
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup flour
  • 3 cups beef stock *see note
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup sour cream

Instructions

  • Cook the pasta to one minute shy of the directions on the box.
  • Add 2 tablespoons of butter to your cast iron skillet on high heat.
  • Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.
  • Add another two tablespoons of butter to the cast iron skillet.
  • Salt and pepper the steak meat and add to the pan.
  • Sear on high heat for 3 minutes on each side. Remove and let rest before slicing.
  • Add the beef stock and Worcestershire sauce to the pan, bring to a boil, then reduce heat to medium.
  • Simmer, covered for 15-20 minutes, then add in the sour cream.
  • Mash together the last part of the butter and the flour, then whisk the mixture well into the broth and let cook for 2-3 minutes until the sauce thickens.
  • Add in the pasta, mushroom and onions, Ribeye and resting juices, stirring well to combine before serving.

Notes

Note: This recipe used a thickened beef stock paste/base in place of normal beef stock. If you use a similar stock base you can double the strength of it for an even more flavorful sauce.

Nutrition

Calories: 776kcal | Carbohydrates: 63g | Protein: 45g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 190mg | Sodium: 566mg | Potassium: 1043mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 1.7mg | Calcium: 75mg | Iron: 5mg

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About this Recipe

This pasta has elevated the flavors of this buttery, rich, creamy pasta way past what people would expect. Don’t be surprised if you serve this dish to company and hear, “If my mom made beef stroganoff like this I wouldn’t have pretended I was already full.” Best thing about it is it actually takes LESS time to make this way too.

Chef’s Note

Ribeye is amazing, but because of the costs, it’s a great idea to actually plan ahead for this dish. Supermarkets usually work in cycles where the same thing goes on a great sale around once a quarter. Ribeye follows this cycle but ALSO follows most sports/grilling/male centered holidays that grocery stores promote.

Ingredients

  • Ribeye Steak: This recipe uses Ribeye meat that is cooked to a medium doneness. The resulting flavors are more reminiscent of steakhouse meets stroganoff to a simmered canned soup variety of the dish.
  • Beef Base: You’ll never need to buy boxes of broth if you keep the beef, chicken and vegetable versions of this Better Than Bouillon handy.

Recipe Tips & Tricks

How to Select the Perfect Ribeye Steak

  • Look for the biggest deckle: This is the strip of beef that wraps around the “eye” of the steak (the part in the center, closest to the bone).
  • The deckle is the single most tender piece of meat in the cow with perfect marbling (chef secret).
  • Get a THICK steak, minimum 1 ½ inch cut of steak.
  • Don’t just grab what’s in the meat department already wrapped. Your store’s butcher can cut you a fresh set to YOUR specifications for the same price.
  • Let the meat rest for 5 minutes before slicing and adding it to the pasta.

What to Pair With

With tender Ribeye steak, pasta, and mushrooms, stroganoff can be a complete meal by itself, or serve it with Roasted Broccoli or Green Beans, or quick and easy Dinner Rolls.

How to Store

  • Serve: Don’t leave stroganoff at room temperature for more than 2 hours.
  • Store: After the stroganoff cools down, you can put it in an airtight container to store in the fridge. It will stay good for 3-4 days.
  • Freeze: You can also freeze stroganoff for up to 3 months. Let it thaw in the fridge before reheating the dish.

Variations

Meat: Classically round or rump steak is used because the cost per pound is lower. These cuts require tenderizing and longer cooking times. New York Steak would also be a great choice that is cooked to a medium doneness for this recipe.

More Delicious Stroganoff Recipes

Beef Stroganoff Collage

Photos Used in Previous Posts

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe is easy, tender, and delicious! I used a less expensive cut of meat and it is still perfect. I did not put the egg noodles in with the beef stroganoff, rather I plan to have it separately so it does not overcook.

    Reply

  2. This was a delicious recipe. I admit to having leftover smoked tri-tip from Memorial Day BBQ that i didn’t want to go to waste. So creamy just using beef broth with the sour cream & flour. Truth be told…I’m not a beef eater but had to try. Loved it & so did family!! Thank you so much for posting this recipe. Was asked to repeat this meal again..WOW!

    Reply

  5. My husband & I fixed this stroganoff for dinner tonight. It was wonderful. We’re so glad there were left overs so we can have it again tomorrow. The recipe was easy to follow. We will definitely fix this again & again.

    Reply

  7. Don’t make this unless you add a LOT of extra broth. I just wasted pounds of meat thanks to this useless recipe. Literally a crime with the price of meat in this economy. I could have used those ribeyes elsewhere.

    Reply

  9. I’ve been making my mom’s recipe my whole life – but decided to try this for a night with my son-in-laws. For budget reasons I used 3/4 lb grass fed ground beef and one lb rib eye. I also used 1/2 pt of sour cream instead of only 1/4 C. Other than that, the exact recipe. It was absolutely delicious and a big hit!! The rib eye flavor is far superior to the cheaper cuts of beef! !I’ll never go back. Worth every penny! And the ground beef didn’t distract.

    Reply

      1. This was indeed Delish!! I’m always trying to find the right cut of meat for Stroganoff and Ribeye was it!
        I only used less than a lb of Ribeye n used the same amount of beef stock and it was perfect!
        I would definitely recommend ???

        Reply

  11. This turned out amazing!

    I did end up using more broth for the sauce and I added the meat directly to it. I then served noodles with sauce over it.

    Fantastic recipe. Ribeye makes alllllllll the difference. Meat was so tender.

    Reply

  12. Excellent and easy to make. The rib-eye is perfect complement to other ingredients and so tender. Definitely prefer this version to using ground beef. The sour cream mushroom gravy was delicious.

    Reply

  13. Overall a decent recipe, but I wasn’t a fan of the beef base for the sauce. I prefer a cream base. The steak was cooked perfectly and the noodles too. I definitely plan to incorporate that method into my usual recipe with a creamier sauce. Thanks for the recipe.

    Reply

  14. Wow this is delicious, quick and easy. I followed the instructions with these modifications as there’s only 2 of us:
    – reduced the amount of meat to 1 lb
    – used about 2 cups of beef bone stock,
    – about 2/3 lb of pasta,
    – added about a tablespoon of mustard at the end with the sour cream.
    So good. Leftovers heated up well for lunch the next day. I will definitely make this dish again. Thank you.

    Reply

  15. I doubled this recipe for dinner and made a few alterations. This makes a great base and can be easily added to. I added 2 tbspns dijon mustard, and 2 packets of beefy onion lipton soup mix to enhance the flavor even more. It was a hit. Thank you for sharing. This is my first goood beef stroganoff recipe. Will use this as my go to.

    Reply

  16. This is a great tasting recipe but I think the directions are incomplete, i.e.
    1. I’m assuming the onions and mushrooms are removed from pan before making roux
    2. The last 2 tbls of butter was not enough with ¼ cup flour to make a roux. I had to increase butter.
    3. After adding stock, I still didn’t like the consistency so whisked in 2 Tbls of condensed mushroom soup to thicken with some taste instead of more flour.
    Searing the meat in butter was genius idea…This is now the prettiest and tastiest stroganoff I’ve ever had!

    Reply

    1. Yes, keep it refrigerated in a sealed container and reheat on the stove or even microwave in a pinch (though you might want to add a bit of water to keep the noodles from drying out if you use the microwave method). Enjoy!

      Reply

  19. Loved this recipe! I modified a few things. Only used 2 cups of broth and only had 1/2 cup of sour creamI on hand. I had less than 1.5 lbs of Rib Eye so didn’t use 1lb of pasta. Definitely have this one in your back pocket because it is a crowd pleaser!! My husband loved it and we paired this with a 2012 Cab. YUMMMM.

    Reply

  20. Made this for a family friends dinner. Followed instructions exactly as given minus the sour cream(one friends doesn’t like sour cream) it came out delicious & all had seconds. Served it with a caprese salad. Great combination. Will def. make this often. So quick & easy & great! Thank you

    Reply

  21. Oh dang, this is so good! I’ve always taken the stortcut with stroganoff and done it with cream of mushroom soup. Never again! This is just as easy and way better! Thank you so much!

    Reply

    1. Yay!! You don’t know how happy this makes me reading your comment! Thank you so much for taking the time to come back and let me know.

      Reply

  22. Easy to make. Straight forward instructions. Simple ingredients; I substituted Better than Boullion (chicken-flavored), and it was excellent. The entire family loved it and had seconds and thirds! Thanks!

    Reply

  24. I made this recipe tonight and followed the recipe to the T. Myself and my family loved it.
    I will be making this again and soon. Thank you for sharing it.

    Reply

  25. Made this for dinner tonight and it was a hit! Had the whole family over and we still had plenty. Turned out just like described and pictured! Thank you!

    Reply

  26. How do you make the beef stock base with the Better than Bouillon paste? How much stock and paste do you use together?

    Reply

    1. You’ll want to use as directed. Dissolve 3 teaspoons of paste in 3 cups of water to make the beef stock. The paste makes the stock. I hope this clarifies this for you.

      Reply