The Ultimate Easy Beef Stroganoff: A Rich & Creamy Family Favorite Recipe

Welcome to your new go-to recipe for the most satisfying and incredibly easy Beef Stroganoff you’ll ever make. This isn’t just a meal; it’s a heartwarming culinary experience that promises to become a cherished family tradition. The moment you taste the tender, melt-in-your-mouth beef simmered in a rich, creamy mushroom sauce, you’ll understand why this dish is a timeless classic. It’s so undeniably delicious and straightforward to prepare that your loved ones will be asking for it again and again, and you’ll be thrilled to oblige!

Easy Beef Stroganoff over a bed of egg noodles ready to eat.

While often seen as a hearty, weekend meal, this Easy Beef Stroganoff recipe boasts incredible versatility. With a little planning, it can absolutely transform into a fantastic weeknight option, especially if you leverage the magic of a slow cooker. Imagine coming home to the enticing aroma of perfectly cooked beef stroganoff, ready to be served. It truly is a “set it and forget it” kind of dish that delivers maximum flavor with minimal fuss. Let’s dive into the delicious details and unlock the secrets to this unforgettable meal.

Gathering Your Ingredients for the Best Beef Stroganoff

One of the many beauties of this Easy Beef Stroganoff recipe lies in its approachable ingredient list. While it might seem “medium-sized,” every item is a common pantry staple, easily found at any grocery store. You won’t need to embark on a wild hunt for exotic components; everything is straightforward and budget-friendly. This makes it an ideal choice for feeding a crowd, or even just ensuring you have delicious leftovers for days!

Ingredients needed to make Easy Beef Stroganoff.

Ultimately, what sets this homemade beef stroganoff apart is its ability to deliver profound comfort and satisfaction. It’s a dish that warms the soul and fills the belly, making everyone at the table feel truly nourished. The combination of succulent beef, savory mushrooms, and a rich, creamy sauce is simply irresistible.

To view the complete recipe card with precise ingredient measurements and detailed instructions, you can use the JUMP TO RECIPE button conveniently located at the top of this post, or simply scroll down to the bottom of the page.

Key Ingredients and Their Role:

Chuck Roast: This is the star of our easy beef stroganoff. Chuck roast, with its marbling and connective tissue, transforms into incredibly tender, shreddable beef when slow-cooked. It’s perfect for absorbing all the rich flavors of the sauce.
Crimini Mushrooms: Also known as baby bellas, these mushrooms offer a deeper, earthier flavor than white button mushrooms, adding wonderful umami to the dish. Proper browning is key here for maximum flavor.
All-Purpose Flour: Used to create a roux with the cooked mushrooms, this thickens our sauce beautifully, ensuring that signature creamy stroganoff texture.
Red Wine: A splash of red wine adds depth and complexity, deglazing the pan and contributing to a more sophisticated flavor profile. Choose a dry red wine you’d enjoy drinking.
Beef Broth: The primary liquid for braising the beef, providing a foundational savory flavor for our creamy beef stroganoff sauce.
Sour Cream: The essential ingredient for that signature tang and luxurious creaminess in classic beef stroganoff. It’s added at the end to prevent curdling.
Herbs de Provence: This aromatic blend of herbs (often including thyme, rosemary, oregano, and savory) elevates the seasoning of the beef, adding a fragrant, herbaceous note.
Onion & Garlic: The aromatic backbone of almost any delicious savory dish, building layers of flavor from the start.
Salt & Fresh Cracked Black Pepper: Crucial for seasoning at every stage, enhancing all the other flavors. Don’t be shy, especially with the roast!

Crafting Your Creamy Beef Stroganoff: A Step-by-Step Guide

The method for this easy beef stroganoff is designed for maximum flavor development and minimal effort, especially if you plan to slow cook. We build layers of flavor by browning each component perfectly. Let’s walk through the process to achieve that deeply satisfying, creamy beef stroganoff.

Step 1: Sautéing the Mushrooms to Perfection

I always begin this recipe by cooking the mushrooms. The goal here is to achieve a beautiful, deep brown color, which is essential for unlocking their rich, earthy flavor through the Maillard reaction. Don’t overcrowd the pan; cook them in batches if necessary to ensure they brown rather than steam. Once browned, we’ll stir in the flour directly with the mushrooms. This initial step helps to cook the flour, preventing a raw flour taste in the final sauce and starting our roux. After they’ve browned and the flour has cooked for a couple of minutes, remove them from the pot and set them aside.

Chopped mushrooms that have been sauteed until browned.

Cooked mushrooms coated in flour to make a roux.

Step 2: Searing the Chuck Roast for Deep Flavor

Next, we move on to the star of the dish: the beef. Heavily season your chuck roast on all sides with kosher salt, fresh cracked black pepper, and ground Herbs de Provence. It’s vital to be generous with the seasoning for a thick cut of meat like a roast. Then, in the same pot you used for the mushrooms (adding a touch more oil if needed), sear the seasoned chuck roast until it develops a deep brown crust on all sides. This searing step is crucial for building a foundational layer of flavor, creating those delicious browned bits (fond) at the bottom of the pot that will enrich our sauce.

Seared chuck roast in a large pot with onions, cooked mushrooms, garlic, thyme, red wine, and beef stock.

Step 3: Braising to Fork-Tender Perfection

Once the beef is beautifully seared, it’s time to bring everything together for the long, slow braise. Add the previously cooked mushrooms back to the pot, along with sliced onions, minced garlic, whole thyme sprigs, beef broth, and red wine. This combination of liquids and aromatics will create a deeply flavorful cooking environment. Bring the mixture to a gentle boil, then reduce the heat to a low simmer, cover the pot, and let it cook for several hours. If cooking on the stovetop, remember to flip the roast every hour or so to ensure even cooking and tenderness. The goal is for the chuck roast to become incredibly fork-tender, easily shredding apart with minimal effort.

Step 4: Shredding the Beef and Preparing the Sauce

Once the roast has reached that perfect fork-tender stage, carefully remove it from the pot. Let it cool for a few minutes until it’s comfortable enough to handle. At this point, you can easily pull off and discard any excess fatty spots and remove the spent thyme sprigs. Then, using two forks, shred the remaining succulent meat into bite-sized pieces. This ensures every spoonful of your easy beef stroganoff contains tender strands of beef.

Chuck Roast after braising for a few hours.

Chuck Roast after removing the fat and shredding it.

Step 5: The Creamy Finish

With the beef shredded, it’s time to complete the sauce. While the beef is cooling, bring the remaining juices in the pot to a rapid boil. Let it simmer for 3-4 minutes until the sauce slightly reduces and begins to thicken. This concentrates the flavors and creates a richer base. Turn off the heat before adding the sour cream. This is a crucial step: vigorously stirring the sour cream into the slightly cooled sauce prevents it from curdling, ensuring a silky-smooth, creamy beef stroganoff sauce. Then, gently return the shredded beef to the pot, stirring to ensure every piece is coated in the luxurious sauce. Keep the pot on very low heat, just enough to warm everything through without boiling.

Finished beef stroganoff in the pot after adding the shredded beef back to it and stirring in the sour cream.

Serving Your Delicious Homemade Stroganoff

Now for the best part: serving! This Easy Beef Stroganoff is traditionally served over a generous bed of cooked egg noodles, which perfectly soak up the creamy sauce and evoke a sense of childhood nostalgia. For an extra touch of elegance and fresh flavor, I like to finish each bowl with a few cracks of fresh black pepper and a sprinkle of vibrant chopped fresh parsley. The parsley not only adds color but also a delightful herbaceous note. If egg noodles aren’t your preference, this versatile dish also pairs beautifully with fluffy white rice, creamy mashed potatoes, or even lighter options like roasted spaghetti squash for a low-carb alternative.

Notes & Tips for the Perfect Beef Stroganoff

Achieving the best beef stroganoff means paying attention to a few key details. Here are some tips and notes to elevate your cooking experience:

Season Generously: Remember to heavily season the beef with salt and pepper. Chuck roasts are thick cuts, and you need to ensure the seasoning penetrates all the way through for maximum flavor. Don’t be shy with the salt! If you’re using Herbs de Provence, consider grinding them briefly in a spice grinder. This releases their essential oils and turns them into a fine powder, allowing for a more even distribution and intense flavor throughout the meat.
Choosing Your Red Wine: When selecting red wine for this easy beef stroganoff, follow the golden rule: cook with something you would actually drink. You only need a small amount for the recipe, leaving the rest of the bottle free to enjoy alongside your delicious dinner. A dry red wine like a Cabernet Sauvignon, Merlot, or Pinot Noir works wonderfully, adding a layer of sophisticated depth to the sauce. If you prefer not to use alcohol, you can substitute the red wine with an equal amount of additional beef broth or even a splash of balsamic vinegar for a similar tangy depth.
Making it Ahead or Slow Cooker Option: This is an ideal recipe for starting early in the day and letting it simmer on the stove for hours, developing incredible flavor. For even more convenience, you can cook and sear the mushrooms and beef in a skillet as described, then transfer everything into a slow cooker. Cook on high for 4-5 hours or on low for 6-8 hours, until the meat is wonderfully tender. Simply follow the remaining instructions for shredding the beef and finishing the sauce with sour cream as written. This makes it a perfect hands-off meal for busy days.
Storage and Reheating: Leftover beef stroganoff stores beautifully in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. You may need to add a splash of beef broth or water to loosen the sauce if it has thickened too much. Avoid boiling to prevent the sour cream from curdling.
Freezing: Beef stroganoff can be frozen, but there’s a trick due to the sour cream. Freeze the beef and mushroom sauce *before* adding the sour cream. When ready to serve, thaw, reheat the sauce, then stir in fresh sour cream. This prevents a grainy texture that can sometimes occur when dairy is frozen and thawed.

Versatile Substitutions for Your Beef Stroganoff

This easy beef stroganoff recipe is quite flexible, allowing for various substitutions to suit your preferences or what you have on hand:

Meat Alternatives: While a chuck roast is excellent for its tenderness after slow cooking, you can certainly make this recipe with other tough cuts of meat that benefit from long braising. For a quicker version, diced stew beef works well and will cook faster. Even thinly sliced sirloin or flank steak can be used, though they will require a much shorter cooking time (more of a sauté than a braise) to remain tender, and the texture will be different from the shredded roast. For a truly speedy weeknight option, ground beef stroganoff is also a popular choice, though it will lack the rich, slow-cooked depth of a chuck roast.
Herb Variations: Herbs de Provence bring a wonderful, aromatic complexity to the dish. If you can’t find it, a combination of dried thyme and rosemary is an excellent substitute. You could also experiment with other dried herbs like marjoram or a bay leaf added during the braising stage. Fresh herbs, added at the end, can brighten the flavor profile.
Dairy-Free Option: To make this delicious homemade stroganoff dairy-free, simply omit the butter completely and use only olive oil for sautéing and searing. For the sour cream, there are many fantastic dairy-free sour cream alternatives available on the market made from ingredients like cashews or coconut. These work really well to replicate the creamy texture and tangy flavor without the dairy.
Serving Suggestions: I personally prefer serving this over classic egg noodles, as it truly brings back those comforting childhood memories. However, the versatility of this easy beef stroganoff means it pairs beautifully with many other sides. Consider serving it over fluffy butter rice, creamy mashed potatoes, or even healthier alternatives like roasted spaghetti squash or cauliflower rice for a low-carb meal. Polenta or wide pasta like tagliatelle would also be delicious.

More Slow-Cooked Favorites to Explore

If you loved this Easy Beef Stroganoff, you’ll surely enjoy these other comforting, slow-cooked dishes:

Red Wine Braised Short Ribs
Italian Beef Sandwiches
Pot Roast Sandwiches
Short Rib Bolognese
Shredded Pork Burrito Bowl
Dutch Oven Carnitas

Did you make this incredibly easy and delicious beef stroganoff recipe? I would absolutely love to hear about it! Please let me know by leaving a review or comment below. Your feedback truly helps others discover and enjoy this wonderful dish. And don’t forget to sign up for my newsletter to get more amazing recipes straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and culinary adventures!

📖 Recipe

Yield: 10-12 cups

Easy Beef Stroganoff

Prep Time:
20 minutes

Cook Time:
4 hours

Total Time:
4 hours 20 minutes

This recipe for Easy Beef Stroganoff is just that. So delicious that your family will request it over and over, & you’ll be happy to oblige.

Ingredients

3 pounds Chuck Roast
Kosher Salt, as needed
Fresh Cracked Black Pepper, as needed
2 teaspoons Herbs de Provence, ground
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
12 ounces Crimini Mushrooms, diced
2 tablespoons All-Purpose Flour
4-6 Thyme Sprigs, whole
3 Garlic cloves, minced
1 Yellow Onion, sliced
1 ½ cups Beef Broth
½ cup Red Wine
1 cup Sour Cream
Egg Noodles, cooked to package directions

Instructions

Season the chuck roast on all sides with salt, pepper, and herb de Provence.

Heat the olive oil and butter in a large 7-quart Dutch oven over medium-high heat.

When the pan is hot, cook the mushroom until well browned. When cooked, season them with a couple of pinches of salt and some black pepper. Stir in the flour and cook for 2 minutes. Remove them from the pan and reserve them until needed.

Sear the roast on all sides, in the same pan, until golden brown, 4-5 minutes per side. Adding a touch more olive oil if needed.

Nestle the thyme sprigs, garlic, and onion into the pan, along with the cooked mushrooms.

Pour the beef broth and wine into the pot and mix everything together.

Put the lid on the Dutch oven and cook on low heat for 4-5 hours, or until the meat is cooked through, tender and shreddable.

Remove the beef and shred it into large pieces with two forks.

While the meat is out of the pan, bring the juices that remain in it to a rapid boil. Simmer for 3-4 minutes until slightly reduced and beginning to thicken. Turn off the heat and add the sour cream to the pot.

Return the shredded beef to the sauce and stir to coat.

Serve over egg noodles, rice, or mashed potatoes.

Notes

Notes & Tips

Heavily season the beef with salt and pepper. Roasts are typically really thick cuts of meat and you want to get the flavor all the way through it. Don’t be shy with the salt, and if you use Herbs de Provence grind them in a spice grinder till you have a powder for the best use of the seasoning.

When selecting a red wine for use in this recipe, I like to live by the rule of cooking with something you’d drink. You just need a little bit for this recipe, and you can drink the rest of the bottle with dinner. So it’s a win, win!

This is a recipe I typically start early in the day and let simmer on the stove all day. You could also cook and sear the mushrooms and beef in a skillet and then toss everything in a slow cooker until tender, cooking on high for 4-5 hours. Follow the remaining instructions the way they are written.

Substitutions

A chuck roast is great for this recipe, but really you can make this with any tough cut of meat. You could even speed things up a bit and use diced stew beef.

I like to use some Herbs de Provence because it brings some great flavor to the dish. If you can’t get your hands on it, use some dry thyme and rosemary when you season the beef.

If you want to keep this recipe dairy free, omit the butter completely and use olive oil. And replace the sour cream with a dairy-free alternative sour cream, it works really great.

I personally prefer egg noodles for serving this over, I think it brings back childhood nostalgia. But you could also serve it over butter rice, or roasted spaghetti squash.

Did you make this recipe?

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Quick Creamy Beef Stroganoff