Creamy Beef with Mushroom Recipe (One Pan!)
Our Creamy Beef with Mushroom recipe is the most simple and delectable version of Beef Stroganoff out there! Make this simple beef dish in ONE pan and in 28 minutes or less! Serve this easy and creamy beef stroganoff over rice, pasta or even mashed potatoes!
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If you love quick and tasty beef dishes, be sure to also check out our Easy Carne Asada, Steak Quesadillas and Philadelphia Cheesesteak recipes that make great meals for busy nights!
Why We Love this Recipe
- Basic ingredients– Other than the beef and mushrooms, you are likely to have many of the ingredients for our beef and mushroom sauce in your panty or fridge.
- ONE pan– You’ll only need ONE pan for this recipe. Minimal mess, minimal cleanup!
- Cooks fast! Like all of our recipes, our easy beef mushroom stroganoff can be made in 28 minutes or less!
- Perfect leftovers!– This creamy beef mushroom sauce is easy to reheat! Store sauce for later and serve over rice, egg noodles or potatoes.
🛒 Ingredients
Notes on ingredients:
Beef– We prefer sirloin for its tender cut and juicy flavorful, but beef tenderloin or boneless ribeye also work nicely. We recommend cutting it into small cubes or strips.
Mushrooms– Just about any variety of mushroom will work for our creamy beef and mushroom sauce! Consider buying pre-sliced to save time on slicing!
Broth-2 tsp of better than bouillon beef base or 2 bouillon cubes mixed with 2 cups of water may be used instead of packaged liquid broth.
Sour cream– To keep things lighter, consider using a lite version of sour cream. Cream cheese, heavy cream or plain Greek yogurt may also be used.
Garnishes (not pictured): We like chopped chives on our creamy beef and mushroom dish, but fresh, chopped parsley is also lovely.
Pasta– Optional, for serving.
🥩 How to Make this Beef with Mushroom Recipe
Step 1: Season and cook veggies in butter.
Step 2: Mix in beef and flour.
Step 3: Add broth mixture and simmer.
Step 4: Stir in sour cream.
To plate: Serve our beef and mushroom sauce over pasta or rice. Optional: Top with chopped chives.
✏️ Expert Tips & Tricks
🥩 To keep sirloin tender, be sure to cut against the grain.
🥩 Buy pre-sliced ingredients to save time on prep work. Simply ask your butcher to slice your beef and/or buy pre-sliced mushrooms. That way, the only prep you’ll need to do is chop the onion and garlic.
🥩 To keep mushrooms firm (and not soggy!) be careful not to overcook them in the butter.
🥩 This creamy beef with mushroom sauce will thicken as it cooks. Allow sauce to simmer until you reach your desired thickness.
❓FAQ
To thicken your sauce, simply add 1 cup water and 2 T cornstarch in a Pyrex container. Then pour that mixture into the sauce and stir continuously until thickens as desired.
We recommend serving this beef and mushroom sauce over rice, pasta or mashed potatoes. We served this recipe over egg noodles and it was a huge hit with the kids! This dish also pairs nicely with a simple side salad, or sliced veggies like cucumbers or carrot sticks.
Store leftover beef with mushrooms in an air tight container for up to three days. To reheat, simple microwave or reheat in a pot on the stove.
You may be using the wrong cut of beef. Stick to tender cuts like sirloin or ribeye, and slice thinly against the grain.
Tips for Picky Eaters
- Plain mushrooms on the side! If your kids don’t like mushrooms in a sauce, set aside some plain mushrooms before mixing them into the sauce.
- Kids choose the pasta. Let kids pick the dish’s pasta or grain. The base is really just a vehicle for the delicious sauce. Lol!
- Sauce on the side. If kids don’t want their noodles and sauce mixing together, serve the beef and sauce on the side.
Craft For This Recipe
DIY Mushroom House
Celebrate mushrooms with this adorable mushroom craft! This DIY mushroom house craft is easy to make, doesn’t require many supplies, and can keep the kids entertained for hours! Invite the kids to build this adorable mushroom house while you make this dish.
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Creamy Beef with Mushroom Recipe (One Pan!)
Equipment
- 1 large pan
Ingredients
- 3 Tablespoon butter
- 1 medium onion ((chopped))
- 2 cloves garlic ((chopped or minced))
- 1 Pound mushrooms ((sliced))
- 1 Teaspoon pepper
- 3 Teaspoon salt
- 1.5 pounds sirloin steak ((sliced thin into 1/4" pieces, cut against the grain of the meat))
- 4 Tablespoon flour
- 2 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoon smoked paprika
- 1 cup sour cream
- fresh chives ((chopped, optional))
- 1 Pound egg noodles (optional)
Instructions
- Heat the butter in a large pan on medium-high heat. Once butter has melted, add the onion, garlic, mushrooms, salt, and the pepper. Saute for 5-7 mins, stirring regularly.
- Add the beef and flour to the pan. Whisk until well mixed into the veggies. Keep stirring constantly, for at least 5 mins.
- Meanwhile, in a separate bowl or pyrex, whisk together the beef broth, Worcestershire sauce, and smoked paprika. Slowly add the broth mixture to the pan and simmer beef mixture together for 5 minutes.
- As a final step, stir in the sour cream and stir/whisk until evenly distributed, until it's as thick as you like. Scoop beef mixture on top of pasta for rice. Optional: Sprinkle with fresh, chopped chives.
Video
Notes
- To keep sirloin tender, be sure to cut against the grain.
- 2 bouillon cubes or 2 tsp of better than bouillon beef base mixed with 2 cups of water may be used instead of packaged liquid broth.
- Buy pre-sliced ingredients to save time on prep work. Simply ask your butcher to slice your beef and/or buy pre-sliced mushrooms. That way, the only prep you’ll need to do is chop the onion and garlic.
- To keep mushrooms firm (and not soggy!) be careful not to overcook them in the butter.
- Sauce will thicken as it cooks. Allow sauce to simmer until you reach your desired thickness.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Your instructions say multiple times to slice beef “along” the grain. Do you mean “with” the grain? In the same direction of the grain? I always thought that meat should be sliced ACROSS the grain, as I’ve always done for my pot roasts, stir frys and beef jerky. To slice WITH or ALONG the grain will result in tough, stringy meat. I’m a bit confused about the terminology for this recipe.
Janet – good catch! Absolutely, the meat should be cut against the grain. I’ll fix that right away 🙂 Let us know if you make the dish and what you think. Cheers! –Julie
What a FUN and delicious recipe! Our teenage boys made this tonight and everyone drooled over it. Seriously, where has this dish been all of my life?! Thanks for sharing this one!
Dan! Thank you so much!!! I’m thrilled you guys like it. Cheers -Julie