Crazy Tender Beef Stroganoff

Quick and easy Beef Stroganoff in 40 minutes has a creamy mushroom gravy, egg noodles and crazy tender steak. It’s the perfect weeknight meal!

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.

Beef Stroganoff steak with creamy mushroom gravy over egg pasta in bowl

EASY BEEF STROGANOFF

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.

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.

Beef Stroganoff ribeye steaks on cutting board

This means usually every other month you’ll find a sale for ribeye steaks for under six dollars a pound. When this happens, to the grocery store and annoy the butcher for 4-5 packages of steak, cut to your specifications. Then seal the steaks and keep them in the freezer for future meals.

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

Beef Stroganoff onions and mushrooms in skillet

BEST MEAT CUTS FOR BEEF STROGANOFF:

Classically round or rump steak is used because the cost per pound is lower. These cuts require tenderizing and longer cooking times. This recipe uses ribeye meat (New York Steak would also be a great choice) that is cooked to a medium doneness.

The resulting flavors are more reminiscent of steakhouse meets beef stroganoff to a simmered canned soup variety of the dish.

WHY USE RIBEYE STEAK?

Look, you could certainly use the leaner cuts, but with a tender ribeye steak and this pasta you’ve 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.

Beef Stroganoff onions and mushrooms with creamy gravy in skillet

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.

HOW TO MAKE BEEF STROGANOFF:

  • Set your pasta to cook while cooking your steak in the cast iron skillet.
  • While the steak is resting cook the mushrooms and sour cream gravy.
  • Combine the pasta with the sauce and at the very last second toss in the steak.

This method will give you the most luxurious and crazy tender beef stroganoff you’ve ever eaten.

Beef Stroganoff steak with creamy mushroom gravy over egg pasta

Tools Used in the making of this Crazy Tender Beef Stroganoff:
Cast Iron Skillet: This is a workhorse in any kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: Use this to flip the steak easily. This tool is amazing for EVERY time you cook something that requires flipping.
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.

HOW TO STORE BEEF STROGANOFF

  • Serve: Don’t leave this Crazy Tender Beef Stroganoff at room temperature for more than 2 hours.
  • Store: After the Beef 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.

Beef Stroganoff steak with creamy mushroom gravy over egg pasta in bowl

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Easy Beef Stroganoff

Quick and easy Beef Stroganoff in 40 minutes has a creamy mushroom gravy, egg noodles and crazy tender steak. It's the perfect weeknight meal!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Russian
Author Sabrina Snyder

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.
  • 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, 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
Keyword: Crazy Tender Beef Stroganoff

Beef Stroganoff Collage

Photos used in a previous version of this post.
Easy Beef StroganoffUp Close Ribeye Beef Stroganoff
Pot full of Beef Stroganoff
Beef Stroganoff Collage
Ribeye Steak Beef Stroganoff in panBeef Stroganoff Collage

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

    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!

  8. 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.

  9. 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

  10. 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!

    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.

  11. 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!

  12. 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.

  13. 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!

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

    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.