Indulge in the finest comfort food with our Creamy Beef Stroganoff Recipe! Tender noodles smothered in a luscious ground beef stroganoff sauce made from simple ingredients. This savory meal is quick to prepare, and for a delightful twist, try using tender beef strips instead of ground beef!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
My family loves comfort food meals! From classic meatloaf, to hearty casseroles and cozy soups, we love them all! This recipe takes classic beef stroganoff and makes it even better with a creamy sour cream and cream of mushroom addition!
What makes this Easy Beef Stroganoff recipe the best
With so many different versions of Beef Stroganoff available, you are probably wondering why this one is the best, right?! Well, first, its the simplicity of the recipe. Using simple ingredients you may already have on hand creates a recipe you can quickly throw together on busy nights! Next, its the flavor! Using sour cream and cream of mushroom soup adds a creamy addition that just can’t be beat! And to finish it all off, the variety this meal offers. If you don’t want to use ground beef, feel free to change it up to use stew meat, chuck roast, sirloin, or steak strips! Add in some mushrooms, omit if you aren’t a fan, etc. So many possibilities!
Ingredients needed for this Rich and Creamy Beef Stroganoff
Here is the basic list of ingredients needed to make this simple recipe! Scroll down to the printable recipe card for exact ingredient amounts and step by step instructions.
- Beef– traditional beef stroganoff calls for seared steak strips however, I tend to go a bit simpler and use ground beef that has been fully cooked and drained. Feel free to use whichever you prefer
- Onion– diced
- Garlic– fresh minced garlic is best, however, you can use garlic flakes or powder if needed
- Worcestershire Sauce– this adds such tasty flavor! Don’t skip this ingredient as it makes it incredible
- Mushroom– this is optional, any type works or you can do a combination of types
- Beef Broth– use low sodium to control the salt levels in this recipe
- Cream of Mushroom– if you don’t want to use canned cream of mushroom, you can also make a homemade version or increase sour cream to offset
- Sour Cream– feel free to use low fat, this adds such a creaminess to the stroganoff and really combines the ingredients nicely, You can also use plain Greek yogurt in place of the sour cream
- Salt/ Black Pepper– to taste
- Egg Noodles– I love these noodles because they cook quickly, aren’t heavy, and don’t absorb a lot of the sauce which can sometimes cause the pasta to be dry in other types
- Butter– this coats the noodles once they are cooked and not yet combined with the sauce. If you prefer, you can also add some olive oil in place of the butter
How to make Creamy Beef Stroganoff
- Preheat oven to 350 degrees and lightly grease a 13×9 dish.
- Brown the beef, onion, and garlic in a large skillet over medium-high heat until cooked thoroughly. Drain fat.
- Stir Worcestershire, mushrooms and beef broth into the meat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream of mushroom soup, sour cream, salt and pepper and remove from heat.
- Boil egg noodles until al dente. Drain and stir in butter until melted.
- Pour noodles into the 13×9 dish and top with the meat sauce.
- Bake for 30-35 minutes. Remove from oven and garnish with some Parsley on top for added color. Enjoy!
What is the best beef for stroganoff?
As I mentioned above, classic beef stroganoff calls for tender strips of steak instead of the ground beef used in this recipe. I tend to use ground beef because its more affordable and I almost always have it on hand. If you prefer using the steak strips, I recommend using one of the cuts listed below.
- Sirloin Steak
- Flank Steak
- Beef Chuck Roast
- Boneless Ribeye Steak
- Filet Mignon Tips
- Beef Tenderloin
- Beef Stew Meat
Tips and Recipe Variations
- If you choose not to use ground beef and use steak, be sure to cut your steak AGAINST THE GRAIN to ensure your beef pieces are tender and not chewy.
- Feel free to omit the mushrooms if you aren’t a fan.
- A splash of white wine into the cream sauce makes a tasty addition.
- If you want to cut out the pasta, you can cook rice or mashed potatoes and simply pour the beef stroganoff on top in the casserole pan. Cook in the oven for about 20 minutes, or until heated through.
How to serve classic beef stroganoff
Once you are ready to serve your delicious beef stroganoff casserole, here are some great options that pair perfectly with it!
- Roasted Vegetables such as carrots, asparagus, Brussel sprouts, or any other desired veggie!
- Cauliflower Rice instead of egg noodles.
- Tender white rice in lieu of the pasta.
- A fresh side salad to pair with a serving of the casserole.
- Fluffy mashed potatoes such as garlic mashed potatoes.
Frequently Asked Questions
What is Beef Stroganoff?
Beef stroganoff is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Can I make Beef Stroganoff in my Instant Pot?
Absolutely! In fact, the Instant Pot version is one of my new go to versions due to how easy it is and its a one pot meal!
How do I make Beef Stroganoff gluten free?
You can use gluten free pasta in place of the egg noodles to make this gluten free!
How do I make slow cooker beef stroganoff?
I haven’t tried it using the slow cooker, so I can’t give exact directions. Should work, but you’ll want to cook the ground beef first and then go from there!
How to store
If you’re lucky enough to have leftovers of this recipe, here are some great tips on how to store so it stays fresh and flavorful.
- Room Temperature– when serving this dish, don’t leave it out at room temperature for longer than an hour due to the sour cream being added in.
- Refrigerator– once fully cooled, place leftovers in airtight container in the refrigerator for up to 4 days. Reheat in microwave.
- Freezer– unfortunately, due to the egg noodles not thawing well, I don’t recommend freezing this casserole. It will get too mushy and soggy.
More Pasta Recipes to try
Chicken Bacon Ranch Casserole– this casserole literally is mouthwatering yummy and PACKED with flavor. Seasoned chicken, chopped up bacon, Alfredo sauce, and pasta.….what more could you ask for in one dish??
Bruschetta Chicken Pasta– an easy weeknight dinner full of fresh tomatoes, basil, pasta, balsamic vinegar, and topped with seasoned chicken!!
Italian Noodle Pasta– ground Beef, egg noodles, seasonings, cheeses, and more all combined into a casserole that is packed with flavor, but easy to prep!
Lemon Spaghetti– an easy dish bursting with refreshing, light flavor! Ready to enjoy in under 20 minutes, this is perfect for those busy weeknights!
Creamy Baked Ziti– a simple and delicious baked pasta dish that never fails to please. Cheesy comfort food at its finest!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Creamy Beef Stroganoff Casserole Recipe
Equipment
Ingredients
- 1 lb ground beef *or turkey
- 1 onion *diced
- 2 teaspoon minced garlic
- 3 tablespoon Worcestershire sauce
- 2 cups mushrooms *sliced, optional
- 14 oz beef broth
- 10 oz cream of mushroom
- 16 oz sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 oz wide egg noodles
- 2 tablespoon butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 13×9 dish.
- In a large skillet, brown beef, onion and garlic until cooked thoroughly. Drain fat.
- Stir Worcestershire, mushrooms and beef broth into the meat. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in cream of mushroom soup, sour cream, salt and pepper and remove from heat.
- Boil egg noodles until al dente. Drain and stir in butter until melted.
- Pour noodles into the 13×9 dish and top with the meat sauce.
- Bake for 30-35 minutes. Sprinkle with Parsley if desired and serve!
Calli
Just took this out of the oven and …. Damn it’s delicious! Perfect recipe on a rainy day when I’m feeling kinda blue. Feel better already!
Kristin
Yay!! Love hearing this! So glad you enjoyed!!
Tiki
I was looking for a quick meal and decided to go with this. Made this tonight. I had no sour cream so I subbed with mayo and lime juice. Added the splash of white wine to the sauce and topped the casserole with panko and parmesean. Turned out amazing! thank you for this recipie. Total prep time was about an hour figuring out how to substitute things, but it worked really well. This is a good dish. I have pics if you want 🙂
Kristin
Yay! Love hearing this! Glad you enjoyed!! Sounds like a tasty variation you tried, yum!
lisa
how to make in instant pot….
Kristin
Here is the Instant Pot version, my fav! Enjoy! https://thecookinchicks.com/instant-pot-beef-stroganoff/
Rhonda
Can this be prepared in a crockpot vs. baking it?
Kristin
Yes, but you would need to pre-cook the meat and add cooked pasta at the end!
Susan Dugger
thank you for the recipe, i paired it with the neeleys broccoli cheddar cornbread got my cheese.
Kristin
Glad you enjoyed it!
Susan Dugger
i figure you were busy making wonderful recipes, and if i was rude sorry., i print out some more of your recipes to try.
Kristin
Not rude at all, I am here to answer any questions! Hope you enjoy!
Susan Dugger
yes, a friend said 1 cup was okay.
Susan Dugger
can i use cheese.
Kristin
What kind of cheese? Are you wanting to use shredded cheese at the end? If so, that would work good!
Susan
Hi, Kristin. I love casseroles and this sounds delish. You mentioned that this is great for freezer meals. Do you freeze it before or after baking? I live alone and am always looking for ways to be able to indulge in casseroles without having a lot of waste. Enjoy your blog… Thanks!
Kristin
Hi Susan! So glad you enjoy the blog! I typically freeze this one after cooking it, but I have heard that people have covered this in plastic wrap and tin foil after prepping it, frozen it for a later date, thawed it and tossed in the oven to bake. Its really up to you!
Meredith
If I use a different type of noodle, should I still use 8 oz?
Kristin
Yep, amount stays the same! Enjoy!!
Lisa
I’ve made this and tweaked it for instant pot, it’s so good! My whole family loves it. Just add sour cream after it cooks for 8 min.
Kristin
Wow, sounds tasty! Did you cook using manual high for 8 minutes? I will have to try that!
sabrina
Do you use fresh or canned mushrooms?
Kristin
I have used both and they work equally as good, but typically I use fresh! Enjoy!
Roger
Well, I got the official thumbs up. My wife says that I can make it again. The kids say it is really good. I liked it too. I probably ate too much.
Kristin
Yea!! So glad it was a hit and you all enjoyed it! I hope your wife feels better soon! Great idea on adding in the peas!!
Roger
Mine is in the oven now. My wife isn’t feeling well today, so I get to cook. I added a couple of cups of frozen peas. I was thinking that for a one dish meal, I better andd vegy. It filled the 9X13 dish clear to the top, so I put a larger cookie sheet under it. I am hoping that solves any boil over problems. My wife would be pretty unhappy if I got her oven dirty.
joony
Made this last Saturday. It was good the first night but the flavor seemed to improve overnight. Finishing the last of it tonight – not a crumb will go to waste. Added to my list of favorites.
Kristin
Yea!! So glad to hear that you enjoyed it! I agree, this definitely gets even better as time goes on!!
David Squires
Regarding Creamy Beef Stroganoff Casserole. We went yesterday to the market to buy those ingredients we didn’t already have. We prepared it according to the directions. It’s in the oven now and the proof will be in the eating. Thanks for your great web blog. ds
Kristin
Awww that is great! I hope you all enjoyed it! My family LOVES that casserole!!