Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!
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We love one-pot beef dinners like our Filet Mignon, Beef Stir Fry, or Beef Stew. If you haven’t tried beef stroganoff, you are in for a treat!
How to Make Beef Stroganoff Video Tutorial
Watch me make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and is impressive for company.
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Classic Beef Stroganoff Recipe
There are 2 critical factors for making beef stroganoff correctly:
- The Beef – Ensure you are searing quickly over high heat so the beef doesn’t steam cook, and use high-quality beef so it doesn’t end up chewy (see recommendations below).
- Getting the Sauce Right – the correct proportions of sauce ingredients for a balanced sauce that makes the beef really shine. I suggest you make the sauce as written before experimenting.
What are the Best Cuts of Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side), so a high-quality, tender steak is critical for the best results. A poor-quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with these less expensive cuts:
- Top Sirloin (be sure it says “TOP sirloin”)
- Boneless Ribeye steak
- Beef Tenderloin
- Filet Mignon tips
- If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.
What is Stroganoff Sauce Made of?
Although this recipe calls for a high-quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like my slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Aromatics – Onion and garlic add depth of flavor
- Mushrooms – these can be optional, but they add great earthy flavor and bulk up the stroganoff
- Broth – I use beef stock, but chicken broth would work in a pinch
- Whipping Cream – use heavy whipping cream for a creamy base
- Sour Cream – regular full-fat is best, adds a slight tang
- Mustard – I prefer grey poupon to add complexity
- Worcestershire Sauce – we add it for a hint of sweetness and umami
How to Serve Beef Stroganoff
Beef stroganoff is packed with flavor from it’s creamy mushroom sauce so pair it with simple grains or starches that won’t compete with the sauce, such as:
- Egg noodles, lightly buttered (our favorite!)
- Homemade Pasta – so good over freshly cooked noodles
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
- Homemade Gnocchi
Who Invented Beef Stroganoff?
Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff.
I found a picture of Count Pavel Stroganoff (handsome fella!), but I wish I could find the chef as well. The earliest known recorded recipe was published in this Russian cookbook first published in 1871.
More Easy Dinner Recipes to Try
- Beef and Broccoli Stir Fry – easy, one-pan
- Beef Burritos – make-ahead family favorite
- Chicken Fricassee – a timeless French classic
- Lasagna – beefy, saucy, cheesy and delicious
- Chicken Pesto Pasta – in a pesto cream sauce
- Beef Chili – quick and so satisfying
- Creamy Shrimp Pasta – restaurant quality
Beef Stroganoff Recipe
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak, thinly sliced into strips*
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
To Serve:
- 1 Tbsp green onion or parsley, to garnish
- 8-12 oz egg noodles, optional, to serve
Instructions
- Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
- Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
- Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
- Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
- Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
Notes
Nutrition Per Serving
Filed Under
Has anyone ever added wine or cognac to this dish and some paprika? I am making today for a party of 20 or more.
Hi Susanne! There are some comments from my viewers who said they used 1/4 cup wine and really enjoyed the results.
I always add a quarter teaspoon paprika and a 1/4 cup of white wine or brandy. If I want to be very fancy I add the brandy and put a match to it. The flamed brandy gives a very nice, subtle, smokey flavor. To serve it later I’ve had good results with making the dish up to just before adding the sour cream. Refrigerate and then bring it slowly to a simmer and add the sour cream just as the noodles finish.
This is in regular rotation in our house. I love beef stroganoff and this is by far the best recipe I’ve found. Thanks Natasha.
I’m so glad you found a favorite on my blog, Nicky! Thank you for your awesome review.
Natasha, I’m in need of your opinion. I’m going to serve this recipe at a luncheon for my dad and Aunt who are both in their 90s. I need to make everything ahead of time except for the noodles and it will be about two hours from the time I leave my house until I get my dad and then travel to my aunts house. If I fully cook this and put in a crockpot, will the meat get tough? Do you have any recommendations on how I should handle the situation? Thank you!
Hi Debbie! This reheats well on low heat and can be kept in a crockpot on “warm” without it getting tough. I also have a slow-cooked beef stroganoff recipe.
I always used to make my beef stroganoff with a can of cream of mushroom soup but this version is so much better!! It tastes better and you know all the ingredients you put into it! Super fresh! Thank you!
I’m so glad you tried this version, Noelle.
All of the authentic beef stroganoff recipes I have tried, including this one (which is excellent), taste a little bland to me. What can I do to liven up the flavor, give it a little zing, and make it memorable?
Thank you for your feedback. Feel free to add more seasoning or increase the dijon mustard and sauce for more flavor on your next try.
Try a little bit of cinnamon. I know it sounds crazy. But it makes the flavor amazing.
I like the recipe as it’s easy and tasty. I did have to make a couple of changes due to not having the exact ingredients. Only had 18% cream but had lots of sour cream so used 1/3 c 18% cream and doubled the sour cream. Also added 1 T tomato paste, some nutmeg, thyme and 1/2 tsp red pepper flakes to spark it up a bit.
I’m glad to hear you enjoyed it, Sydney! Thank you for sharing your experience.
Can I stop recipe after adding broth and refrigerate to finish for dinner the next day?
Yes, that works fine.
My mom always added a spoonful of tomato paste when she added the mustard. That was the only change I made. It was delicious, reminded me of hers.
That sounds like a great addition!
This was very good! Had to make a few tweaks based on what I had (baked meatballs from frozen and mixed regular mustard with some mayo instead of dijon mustard). Otherwise, followed recipe. My husband had seconds, so that always tells me he likes it. Thank you!
I’m glad to hear that it was a huge success!
This recipe is soooo good! Me and my boyfriend loved it.
I’m happy to hear that you both enjoyed the beef stroganoff!
I like to ad a little bit of nutmeg to my sauce always a hit been making it similar to this for years
That sounds like a good idea, thanks for sharing that with us!
I made this with venison burger, it was delicious, definitely a keeper to try with other meats!!! My family loved it.
I’m so happy to hear that this one is a keeper for you! Thank you for trying the recipe and for the lovely review.
This recipe came out delicious!!!!my family loved it!
Thank you so much for the fantastic review, Christina. I am so happy to hear your family loved it.
Only every made one with ground beef, but this version is awesome. Thank you so much it was delicious!