Creamy Beef Stroganoff Recipe
(Easy & Creamy Weeknight Dinner)
This recipe delivers tender beef and a savory mushroom sauce, perfect for a comforting and quick weeknight meal.
Ingredients.
- 1.5 lbs beef sirloin or tenderloin, thinly sliced against the grain
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup dry white wine (optional, or more beef broth)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 cup sour cream, at room temperature
- 2 tbsp fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper to taste
- Cooked egg noodles, for serving
How to Make This.
- Prepare Beef: Pat the beef slices dry with paper towels. In a small bowl, combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper (if using), 1 tsp salt, and 1/2 tsp black pepper. Season the beef generously with this spice blend. Set your electric skillet to 350°F (175°C).
- Sear Beef: Add olive oil to the electric skillet. Once hot, sear the beef in batches until browned on all sides, about 1-2 minutes per side. Do not overcrowd the skillet. Remove the seared beef and set aside.
- Sauté Aromatics: In the same skillet, add the sliced onion and mushrooms. Sauté until softened and the mushrooms have released their liquid and browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze & Simmer: Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard. Bring to a gentle simmer.
- Combine & Finish: Return the seared beef to the skillet. Reduce the electric skillet temperature to 200°F (95°C) or low. Cover and simmer for 10-15 minutes, or until the beef is tender. Remove the skillet from heat. Stir in the sour cream until fully incorporated and heated through (do not boil after adding sour cream to prevent curdling). Taste and adjust seasonings as needed.
- Serve: Serve immediately over hot, cooked egg noodles, garnished with fresh chopped parsley.
Tips.
- Thin Slices: Slicing the beef thinly against the grain ensures tenderness and quicker cooking.
- Room Temperature Sour Cream: Adding sour cream at room temperature helps prevent it from curdling when stirred into the hot sauce.
- Don’t Overcook Beef: Beef for stroganoff cooks quickly. Overcooking will make it tough.
Why Make This?
An electric skillet is ideal for making beef stroganoff because it provides consistent, even heat for searing and simmering, all in one pan. This recipe offers a comforting, hearty meal with tender beef and a rich, tangy sauce that comes together much faster than oven-braised dishes. It’s a perfect solution for a satisfying weeknight dinner that feels special without requiring extensive effort.
SERVING SUGGESTIONS.
Classic beef stroganoff is traditionally served over egg noodles.
Pairs well with mashed potatoes, rice, or even a side of crusty bread.
A simple green salad or steamed green beans would complement the richness of the dish beautifully.
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