This is the kind of weeknight dinner that feels like a hug on a plate. Rich, tangy sour cream coats tender slices of beef and finds the perfect partner in egg noodles. It’s straightforward, forgiving, and comes together fast when you keep the process simple and stick to solid technique.

I write these recipes so you can cook with confidence, not stress. You don’t need exotic tools or long ingredient lists. A good cut of beef, a hot pan, and a cup of sour cream are the building blocks here. Follow the order, respect the heat, and you’ll have a dinner that’s comforting and reliably delicious.

Below you’ll find everything you need: ingredients with quick notes, the exact steps to follow, sensible equipment suggestions, and practical storage and reheating tips. Little touches and common missteps are flagged so you can make the most of this classic dish.

The Essentials

What you need to know before you start: this version focuses on speed and simplicity. The beef is sliced thin across the grain and seared quickly. It finishes in a creamy sauce made by stirring sour cream into the warm skillet—not by simmering. That keeps the sauce silky and the flavor bright.

Plan time for the egg noodles to cook while you handle the beef. Work in batches if necessary so the meat browns, instead of stewing. Keep ingredients close at hand and have a warm place for the drained noodles so they don’t clump.

Ingredients

2 pounds beef (roast, sirloin, or beef tenderloin) — slice across the grain into 1/4-inch slices for tenderness.
1 tablespoon olive oil — used to sear the beef and develop browning.
1 teaspoon Stone House Seasoning — a simple seasoning to add savory depth; adjust to taste if your blend is salty.
1 cup sour cream — creates the creamy sauce; stir in off the heat to prevent breaking.
1 package egg noodles — cook according to package directions; they carry the sauce and make the dish homey.

Beef Stroganoff in Steps

Cook the egg noodles according to package directions; drain and keep warm.
If not already sliced, slice the 2 pounds beef across the grain into 1/4-inch slices and pat dry.
Heat 1 tablespoon olive oil in a medium skillet or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed to avoid overcrowding). Sprinkle with 1 teaspoon Stone House Seasoning.
Sauté the beef, turning as needed, until browned and cooked through, about 8 minutes total. Avoid overcooking.
Remove the skillet from the heat and let it sit off the heat briefly to cool slightly. Stir in 1 cup sour cream until the sauce is smooth and the beef is evenly coated. If necessary, return the skillet to the lowest heat and stir constantly just until warmed through—do not boil or simmer.
Serve the beef and sauce over the cooked egg noodles, or add the noodles to the skillet and gently toss to coat. Serve immediately.

Why This Beef Stroganoff Stands Out

It’s the combination of a quick sear and a cool finish. Browning the beef builds flavor through the Maillard reaction—those browned bits are what make the sauce sing. Finishing with sour cream off the heat preserves the creaminess and prevents the sauce from separating. The method lets the beef stay tender and the sauce stay smooth.

It’s also minimal on steps. No separate pan for onions or mushrooms unless you want them; this version keeps the focus on the beef and the sauce. That means fewer dishes and a faster time from stove to table.

Allergy-Friendly Substitutes

Dairy-free — swap 1 cup sour cream for a dairy-free sour cream alternative (store-bought or cultured plant-based) and stir in off heat the same way.
Gluten-free — replace egg noodles with a gluten-free pasta or rice; cook according to package directions and combine as directed.
Beef-free — for a vegetarian option, use thickly sliced, well-seared mushrooms or seitan in place of beef, and follow the same timing for searing and finishing with sour cream.
Salt-sensitive — reduce or omit Stone House Seasoning and add a pinch of salt at the end to taste.

Must-Have Equipment

Medium skillet or Dutch oven — large enough to hold the beef in a single layer for proper browning.
Large pot — to boil the egg noodles.
Colander — for draining noodles.
Tongs or a spatula — to turn the beef without tearing it.
Measuring spoons — for accurate seasoning and oil.

Don’t Do This

Don’t overcrowd the pan. When pieces of beef touch, they steam instead of sear. Work in batches so each slice hits the hot surface and browns.

Don’t stir sour cream over high heat. That’s the quickest way to curdle it. Remove the pan from the heat, let it cool for a moment, then stir the sour cream in—if you need to warm it slightly, use the lowest flame and stir constantly.

Don’t over-slice the beef. Too thin and the meat can turn tough; aim for the specified 1/4-inch thickness and slice across the grain for a tender bite.

Holiday & Seasonal Touches

For a holiday table, add a simple finishing touch: fold in a handful of chopped fresh parsley or chives just before serving for color and brightness. In fall or winter, sautéed mushrooms added to the beef in the pan give earthiness and stretch the dish a bit further for extra guests.

Consider serving over a bed of buttered spaetzle or alongside roasted root vegetables for a heartier seasonal plate. A splash of white wine in the pan before adding sour cream (and reduced slightly) adds acidity and a lifted flavor—only if you’re comfortable making that small extra step.

Behind the Recipe

This version veers toward convenience without losing the classic character of stroganoff. Traditional recipes can include onions, mushrooms, stock, and long simmering. I pared it down for busy cooks: quick browning, a straightforward seasoning, and a cream finish that preserves texture and flavor.

It’s rooted in the technique of quick, high-heat searing followed by a gentle finish. That technique keeps the meat juicy and the sauce bright. I test these shortcuts so you don’t have to—this version reliably hits comfort-food notes without hours at the stove.

How to Store & Reheat

Refrigerate: Place cooled stroganoff in an airtight container and store in the refrigerator for up to 3–4 days. Keep noodles and beef together or separate—separating reduces moisture transfer and can help texture when reheating.

Freeze: Freeze in airtight containers for up to 2–3 months. Thaw in the refrigerator overnight before reheating.

Reheating

Stovetop: Reheat gently over low heat. Add a splash of water, broth, or milk to loosen the sauce and stir constantly until warmed through. Do not boil.
Microwave: Use medium power and heat in short intervals, stirring between bursts. Add a tablespoon of liquid if the sauce seems thick or separated.

Helpful Q&A

Q: Can I use a different cut of beef?
A: Yes. The recipe calls for roast, sirloin, or beef tenderloin. Choose a tender cut and slice thin across the grain. Tougher cuts can be used if braised first, but that changes the timing and technique.

Q: Can I add onions or mushrooms?
A: Absolutely. Sauté them first in a bit of oil until browned, remove them while you cook the beef, then return them before adding sour cream. That adds flavor and texture but does add a step.

Q: Why not simmer the sauce after adding sour cream?
A: Simmering can cause the sour cream to curdle and separate. Finishing off the heat keeps the sauce smooth. If you need it warmer, very gently heat on the lowest setting while stirring constantly.

Q: Is Stone House Seasoning essential?
A: It gives a simple, consistent savory note. If you don’t have it, use a pinch of salt, black pepper, and a little garlic powder or a mixed seasoning blend you trust.

Save & Share

If this Beef Stroganoff became a dinner hit at your house, save the recipe and pass it on. It’s the kind of dish that benefits from tiny, personal tweaks—share how you serve it, what you add, and your timing notes so the next cook in your circle gets it right the first time.

Happy cooking. Keep the pan hot and the sour cream off the flame, and you’ll have a creamy, comforting dinner in no time.

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Easy Beef Stroganoff Recipe

A simple beef stroganoff made with sliced beef, a sour cream sauce, and egg noodles—ready in a few straightforward steps.

Prep Time5

Cook Time10

Total Time15

Servings: 6 servings

Ingredients

2 poundsbeef roast, sirloin, or beef tenderloin (sliced across the grain into 1/4-inch slices)
1 tablespoonolive oil
1 teaspoonStone House Seasoning
1 cupsour cream
1 packageegg noodles cooked according to package directions

Instructions

Cook the egg noodles according to package directions; drain and keep warm.
If not already sliced, slice the 2 pounds beef across the grain into 1/4-inch slices and pat dry.
Heat 1 tablespoon olive oil in a medium skillet or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed to avoid overcrowding). Sprinkle with 1 teaspoon Stone House Seasoning.
Sauté the beef, turning as needed, until browned and cooked through, about 8 minutes total. Avoid overcooking.
Remove the skillet from the heat and let it sit off the heat briefly to cool slightly. Stir in 1 cup sour cream until the sauce is smooth and the beef is evenly coated. If necessary, return the skillet to the lowest heat and stir constantly just until warmed through—do not boil or simmer.
Serve the beef and sauce over the cooked egg noodles, or add the noodles to the skillet and gently toss to coat. Serve immediately.

Equipment

Skillet

Notes

Notes
Storage Instructions
To make ahead:
Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving.
To store
: Place cooled leftovers in an airtight container and store in the refrigerator for 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones.
To freeze
: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.