Skillet Beef Stroganoff With Mushrooms

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/11/19
Beef Stroganoff
= Lisa Thornberg / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
609 Calories
39g Fat
26g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 609
% Daily Value*
Total Fat 39g 50%
Saturated Fat 20g 101%
Cholesterol 167mg 56%
Sodium 744mg 32%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 12%
Protein 38g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This skillet beef stroganoff is a simple, classic combination of steak strips, mushrooms, beef broth, and a sour cream sauce. 

Beef stroganoff is wonderful over hot cooked noodles, but it is also excellent with rice or mashed potatoes. Add color to the dish with a garnish of fresh chopped parsley or chives.

This recipe will serve a family of four, and it's easily scaled up or down for a larger family. Add extra meat for 5 or 6 people.

Ingredients

  • 8 ounces sliced mushrooms
  • 3/4 cup sliced onion
  • 6 tablespoons butter (divided)
  • 6 tablespoons all-purpose flour (divided)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound round steak (about 1/2-inch thick, cut into very thin strips)
  • 1 1/4 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • Optional: Noodles or rice, for serving
  • Optional: Chopped parsley or chives, for garnish

Steps to Make It

  1. In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside.

  2.  In a food storage bag or shallow bowl, combine 4 tablespoons of flour, salt, and pepper; dredge meat in the flour mixture.

  3. Place the skillet on medium heat and add the remaining butter to the skillet. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging the beef. Stir until blended.

  4. Add the beef stock and Worcestershire sauce to the skillet; simmer for 3 to 5 minutes, or until the beef is tender.

  5. Stir the remaining 2 tablespoons of plain all-purpose flour into the sour cream until smooth.

  6. Add the sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions back to the skillet; cook over low heat until thickened and hot. Do not boil.

  7. Serve the beef stroganoff over hot cooked rice or noodles.