Crazy Tender Beef Stroganoff

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Quick and EASY Beef Stroganoff  with a creamy sour cream mushroom gravy, egg noodles and crazy tender steak that’s still cooked to a medium doneness, it’s the perfect weeknight meal!

We LOVE a good stroganoff dinner and have versions with meatballs and even in the slow cooker for more easy options. I am slightly obsessed with how delicious stroganoff is with such a small amount of effort.

Easy Beef Stroganoff
 Easy Beef Stroganoff

We love good beef dinners, and using different cuts for each one. We use chuck roasts in recipes like Ultimate Slow Cooker Pot Roast and Slow Cooker Roast Beef (Sliceable!). We love Flank Steak for recipes like Spinach Artichoke Stuffed Flank Steak and Easy Mongolian Beef; but Ribeye is the king of steaks.

We love ribeye but because of the costs we 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.

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

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.

Up Close Ribeye Beef Stroganoff

Why use ribeye steak?

Look, we 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 waaaay past what people would expect. I’ve served this dish to company who have replied with, “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.

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 seconds toss in the steak.

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

Pot full of Beef Stroganoff

Tools Used in the making of this Crazy Tender Beef Stroganoff:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.



Easy Beef Stroganoff

5 from 9 votes
  • Yield: 6 Servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: Russian
  • Author: Sabrina Snyder

Quick and EASY Beef Stroganoff with a creamy sour cream mushroom gravy, egg noodles and crazy tender steak that's still cooked to a medium doneness, it's the perfect weeknight meal!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cook the pasta to one minute shy of the directions on the box.

  2. Add 2 tablespoons of butter to your cast iron skillet on high heat.

  3. Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.

  4. Add another two tablespoons of butter to the cast iron skillet.

  5. Salt and pepper the steak meat and add to the pan.

  6. Sear on high heat for 3 minutes on each side.

  7. Add the beef stock and Worcestershire sauce to the pan, bring to a boil, then reduce heat to medium.

  8. Simmer, covered for 15-20 minutes, then add in the sour cream.

  9. 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.

  10. Add in the pasta, mushroom and onions, stirring well to combine before serving.

Recipe Notes

Note: I use 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 Information

Yield: 6 Servings, Amount per serving: 776 calories, Calories: 776g, Carbohydrates: 63g, Protein: 45g, Fat: 38g, Saturated Fat: 18g, Cholesterol: 190mg, Sodium: 566mg, Potassium: 1043mg, Fiber: 3g, Sugar: 4g, Vitamin A: 480g, Vitamin C: 1.7g, Calcium: 75g, Iron: 5g

All images and text © for Dinner, then Dessert.

Keyword: Crazy Tender Beef Stroganoff
Beef Stroganoff Collage
Ribeye Steak Beef Stroganoff in pan

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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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

  9. 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.

  10. 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!

  11. 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.

  12. 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!

  13. 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.