Russian Beef Stroganoff

If you don’t like this beef recipe, your taste buds aren’t working right. Beef Stroganoff was named after Count Stroganoff from the court of Alexander III. It’s been around for a long time. I’ve tried several variations of this and we refer to it as simply “beef.”

It’s excellent paired with mashed potatoes or over a bed of white rice. Maria (my sister’s mother-in-law) is famous for this dish. She frequently brings it to parties and church potlucks.

This is my all-time favorite beef recipe. I was so excited when Maria shared this with me. I was equally excited to discover it’s not as difficult as I imagined (sometimes beef intimidates me). I’m pleased to share this classic Russian recipe with you. See my notes in the comments section regarding making a larger batch.

Ingredients for Russian Beef Stroganoff:

2 lbs steak – I used: “beef round bottom round thin sliced” or any kind of sirloin should work. Nothing too marbleized. I purchased the thin-sliced steak at Costco at $3.69/lb.
1 tsp Mrs. Dash seasoning
1/8 tsp pepper
1/2 tsp salt
1/8 tsp paprika
2 Tbsp Olive Oil
1  1/2 Tbsp Soy Sauce (i.e. 2 packets from Panda Express)
1  1/2 cups water
1 large garlic clove, finely grated or pressed
1  1/2 cups whipping Cream
2 Tbsp butter
1  1/2 Tbsp all-purpose flour

How to Make the Best Beef Recipe:

Preheat the Oven to 350°F.
1. Trim beef of excess fat and slice it into 1/2-inch strips.

Russian Beef Stroganoff-5

2. Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon.

Russian Beef Stroganoff-6

3. Remove from heat and rinse the beef in a colander. Next, place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.

Russian Beef Stroganoff

4. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and Bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour  – if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist – remember it’s not a soup.

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5. After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic, stir in 1 1/2 cups whipping cream.

Russian Beef Stroganoff-9

6.Next,  melt butter, then blend flour into butter using a fork. Add butter mixture to the pot and stir to combine.

Russian Beef Stroganoff-8

7. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

Russian Beef Stroganoff-2

YUMM! YUMM! YUMM!! Notes: if you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water. Beef – $4/lb,… Organic cream – $3.50,…..Turning around and seeing your son in the crockpot – PRICELESS.

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Maria's Russian Beef Stroganoff

4.9 from 12 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $10-$12
Serving: 4

Ingredients

  • 2 lbs sirloin steak
  • 1 tsp Mrs. Dash seasoning
  • ⅛ tsp pepper
  • ½ tsp salt
  • ⅛ tsp paprika
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Soy Sauce
  • 1½ cups water
  • 1 large garlic clove, finely grated or pressed
  • 1½ cups whipping Cream
  • 2 Tbsp butter
  • 1½ Tbsp all-purpose flour

Instructions

Preheat the Oven to 350°F.

  1. Trim beef of excess fat and slice it into ½-inch strips.
  2. Fill a medium pot ⅔ with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon. Remove from heat and rinse the beef in a colander.
  3. Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
  4. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour - if the meat has absorbed most of the water, add another ½ cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist - remember it's not a soup.
  5. After the meat has been baking for 1 and ½ hours, remove from the oven and add the grated/pressed garlic.
  6. Stir in 1½ cups whipping cream.
  7. Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
  8. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

YUMM! YUMM! YUMM!!

Notes

If you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with ¾ cup and periodically check to see if you need more water.

Read comments/reviewsAdd comment/review

  • Nadia
    December 29, 2016

    Could this be turned into a slow cooker recipe? If so, how you’d you do it? Thanks much! Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Nadia, I’ve never done it in a slow cooker so you would have to experiment. If you try it, let me know how it goes. I’d probably try 4 hours on high or 6 hours on low, but test it for tenderness. I just haven’t tested it to tell you for sure. Reply

  • Olya
    November 29, 2016

    This is SO good! Love this recipe! My husband loved it and my two year old enjoyed it too! Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Yay!! I’m so happy to hear that 🙂 Reply

  • Nath
    October 13, 2016

    can it be kept in the fridge for the next day
    when my close friends come to my house for lunch? Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Hi Nath, this does refrigerate well. When you reheat, do so over lower heat so the oil doesn’t separate from the cream. Reply

  • Inna
    July 5, 2016

    Made this and my hubby couldn’t stop refilling his plate.. Thank u. Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      That is the best! Thanks for sharing that with me 🙂 Reply

  • Natasha
    April 13, 2016

    Really good and delicious! Next time I’ll just use more meat so I’ll have more leftovers! Thank you Natasha. Your recipes never fail me👏 Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      We usually double the recipe also to feed our crowd :). I’m so happy you liked it! 🙂 Reply

  • Alesya
    April 12, 2016

    This has became one of my top dishes. My husband absolutely loves it! Thank you so much for such a great recipe. Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      That’s wonderful! Thank you so much for sharing that with us 🙂 Reply

  • Nadia
    January 5, 2016

    Hi Natasha, I love this recipe! If I wanted to triple it, how should I adjust the cooking times? Thanks!!! Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      The cooking time should be about the same. I’m so glad you love the recipe 🙂 Reply

  • Gigi
    January 3, 2016

    Hi Natasha! To be honest, I was a little skeptical about this recipe, but decided to give it a try. And I’m so glad I did!!! It turned out to be perfect stroganoff . My husband had seconds and thirds 😊. Thank you very much! Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Gigi, thank you for such a nice review, I’m so glad you gave it a try 😁. Reply

  • Olga
    December 23, 2015

    Hi Natasha,
    Could I make this and heat it up the next day to use? basically to be served for the next day? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      I think that would work fine – reheat it over low heat. I would suggest garnishing with a little parsley or chives to bring it back to life the next day. Reply

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