Quick & Easy Beef Stroganoff Recipe (video)

a close up image of beef stroganoff noodles in a bowl

Creamy and aromatic beef stroganoff over egg noodles is a true classic! This delicious beef pasta recipe is my take on the traditional Russian recipe. I make my version with thinly-sliced beef tenderloin, sliced mushrooms, plenty of onion and garlic, and a generous helping of fresh dill! You’ll love the creamy and delicious sauce, too! It’s an easy dinner dish you can have ready in under 30 minutes, so it’s great even for a busy week night.

Find this delicious recipe in my latest cookbook, Beyond Borscht!

Watch My Beef Stroganoff Video!

Watch my YouTube beef stroganoff video tutorial for step-by-step instructions and see how I make this dish at home! Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel to get a notification each time a new recipe goes live!

Ingredients for Beef Stroganoff

Here are some tips for the main ingredients you’ll need to make this delicious Russian dish at home. Find the full list of ingredients in the printable recipe card below.

  • Beef: Traditionally, a cheaper cut of beef or ground beef is used for this beef stroganoff recipe. I love to use beef tenderloin or tenderloin tips because it’s super tender and delicious.
  • Mushrooms: white, brown or even portabella mushrooms will all work great.
  • Egg Noodles: noodles, pasta, rice or even mashed potatoes will all taste delicious as the base for the beef sauce.
  • Fresh Dill: the quintessential herb of Eastern Europe! Fresh dill is always the best choice since it’s very aromatic.
  • Whole Milk: for making the creamy sauce.
creamy beef stroganoff with mushroom sauce

How to Make Easy Beef Stroganoff

Here’s how to make this easy and delicious beef noodle dish:

  1. Prepare the egg noodles according to package instructions, drain and keep warm.
  2. Preheat a large sauté pan over medium-high heat, add a splash of olive oil and the thinly sliced beef tenderloin. Season with a pinch of salt and sauté until golden brown and cooked through. Remove the meat from the pan; set aside and keep warm.
  3. In the same pan, melt the butter, then add the sliced mushrooms, onion and garlic. Season with salt and pepper and sauté until onion and mushrooms are tender, about 10 minutes.
  4. Next, sprinkle the flour into the pan, stir to incorporate it and cook for 1 minute. Then pour in the wine, beef broth and milk. Allow the mixture to come up to a simmer, then add the prepared beef. Simmer for 7 to 10 minutes, allowing the sauce to thicken.
  5. Sprinkle fresh dill over the sauce when ready to serve. Combine the sauce with the noodles and toss to coat.
beef and mushroom stroganoff over egg noodles with fresh dill

Get My Cookbook!

Beef stroganoff is a traditional Russian and eastern European dish. I’m sure every household has their own version of beef stroganoff! My mom used to make this dish with ground beef and sometimes even add carrots to the sauce. The carrots add a little bit of sweetness to the recipe. No matter which way you prepare this dish, it’s bound to be delicious!

Find this delicious recipe in my new cookbook, Beyond Borscht! This book has 75 traditional recipes including salads, soups, appetizers, main entrees and desserts. Get your copy today!

Beyond Borscht cookbook with russian beet soup - borscht and rustic bread

More Recipes!

Enjoyed this delicious beef dinner recipe? Make sure to check out some of my other traditional recipes you’re sure to enjoy!

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The Best Quick & Easy Beef Stroganoff Recipe (video)

20 mins prep + 30 mins cook
6 servings
How to make the best beef stroganoff, with tender beef and a creamy mushroom sauce!

Ingredients 

  • 1 pound wide egg noodles
  • 1 pound beef tenderloin tip, thinly sliced
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 10 to 12 mushrooms, sliced
  • 4 to 5 garlic cloves, minced
  • 1 teaspoon EACH: salt, black pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup white wine
  • 1/2 cup beef broth
  • 1 1/2 cups milk or cream
  • 2 to 3 tablespoons fresh dill

Instructions

  • Prepare the egg noodles according to package instructions and keep warm.
  • Preheat a large saute pan over medium-high heat, add a splash of olive oil and the thinly sliced tenderloin. Season with a pinch of salt and saute until golden brown and cooked through. Remove the meat from the pan; set aside and keep warm.
  • In the same pan, melt the butter, then add the sliced mushrooms, onion and garlic. Season with salt and pepper and sauté until onion and mushrooms are tender, about 10 minutes
  • Next, sprinkle the flour into the pan, stir to incorporate it and cook for 1 minute. Then pour in the wine, beef broth and milk. Allow the mixture to come up to a simmer, then add the prepared beef. Simmer for 7 to 10 minutes, allowing the sauce to thicken.
  • Sprinkle fresh dill over the sauce when ready to serve. Combine the sauce with the noodles and toss to coat.

Nutrition

Calories: 625kcal | Carbohydrates: 61g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 172mg | Potassium: 654mg | Fiber: 3g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 4mg