Beef Stroganoff Recipe (VIDEO)
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!
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!
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Beef Stroganoff Recipe
There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
What is the Best Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for 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:
- 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 this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
- Mustard
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!)
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
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, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.
More Easy Dinner Recipes to try:
- 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
How to Make Beef Stroganoff:
Watch Natasha make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and impressive for company.
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Beef Stroganoff Recipe
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak thinly sliced into strips*
- 2 Tbsp olive oil
- 2 Tbsp 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 to garnish
- 8-12 oz egg noodles to serve
Instructions
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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.
Recipe Notes
For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use rib eye steak in this recipe
Hi Noor, I haven’t tested this with rib-eye, but it may work. If you experiment, I would love to know how you like that.
Can this be frozen and then gently reheated?
Hi Dollie, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
I’ve cooked this for all our celebrations last December and it never failed me. It’s easy and delicious, my family loves it no matter how many times I cook it. Thank you for this great recipe!
I am so happy to hear that, Mira. Thank you so much for your wonderful feedback!
First time I came across and made a recipe of yours and was immediately hooked. I trust your recipes the most to end up absolutely delicious every single time. 😀 Thanks for your hard work!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Could I substitute beef with chicken?
Hi, I think that could work to make it a chicken stroganoff.
This is by far the best beef stroganoff recipe! I followed the recipe exactly but used thin- sliced round steak instead. It turned out tender and delicious! Thank you. This recipe is a keeper!
That makes me happy! Thank you for sharing that with us, Loretta. I appreciate your kind words and good feedback.
Hi Natasha,
I love most of your recipes
This is the first time I write a comment on your website and I would like to share my experience with your beef stroganoff recipe
IT’S DELICIOUS!! LOVE IT!!
I took nice pictures for it but unfortunately can’t share one
I’m so happy you enjoyed this recipe, Ruba! Thank you for that wonderful review!
Hi Natasha,
I love most of your recipes
This the first time I write a comment on your website and I would like to share my experience with your beef stroganoff recipe
IT’S DELICIOUS!! LOVE IT!!
I took nice pictures for it but unfortunately can’t share one
I’m so glad you enjoyed it!
Hi Natasha,
I learnt how to make it from a Hungarian cook, who also told me the story of Count Stroganov’s French chef. In essence the ingredients are the same although the French chef would probably have made mashed potatoes – as you also suggest – but there is one step in a different order. I start with the mushrooms and onions and garlic, set aside and keep warm and then sear the beef. Once every bit is browned I also remove from the pan and keep warm. Having used a cast iron pan in those days the meat will have left some “fond” which our chef would most likely have deglazed with brandy (but there are discussions if he would not have used wodka instead; either one should be ok I guess), then we add the flour stirring it around till baked to remove the flour taste; add the broth and mix well. Then add the onion mushroom mixture and continue as you do in the video, adding the meat as last step. Just a suggestion, but I can understand omitting the brandy or wodka if serving to children.
Hello Peter, nice suggestions. Thank you so much for sharing some tips with us, so helpful! We appreciate it.
We love this recipe and make it exactly as written ( except for a little more sour cream) and it works perfectly every time. We love it over rice as well with chives instead of green onion. Really nice.
Thank you so much for sharing that with me.
I have made this a couple times now, super easy and delicious! Thanks for sharing Natasha!
Great recipe! Good directions!!
Thank you! I’m so glad you enjoyed it!
I’ve made this twice. First time as written, 2nd time using leftover smoked prime rib. This is a crowd favorite both ways. I serve this to dinner guests who expect above average ordinary (no foo foo ingredients) good food and this delivered both times! No modifications are needed, great recipe. Thanks, Natasha!
Wow, so wonderful to know that! Thanks for sharing that with us.
Hi Natasha! I plan on using left-over rib-eye roast. Since it’s already cooked, should the meat be braised or not?
Hi Glen, that is tough because reheating meat can cause it to overcook and become tough. I would just heat until warmed through and not re-cook it.
Hi Natasha, I made this with our left over beef joint from our Xmas dinner and it was delicious!! I made enough for 2 days. I didn’t have whipping cream so used double cream instead! Thanks for sharing!
Sounds awesome! Thank you for sharing your good feedback with us, Gigi!
Making this at this particular time can’t wait to try it it sounds delicious and has been extremely easy thank you for the recipe I’m dying to try it
You’re welcome, Connie. I hope this becomes your new favorite!
Fantastic recipe! I used trimming from a whole fillet mignon I bought. Only thing I did different was simmer meat in the sauce for 1-1/2 hours at 275° in the oven (before sour cream was added). The meat cut with a spoon and melted in your mouth. Everyone loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Going to make this today .. Love your Recipe and videos .. you are the best ..
Hello Natasha,I just wanted to let you today I’ve try to beef stroganoff recipe thank you so much it was delicious.my family love it..
I’m so glad you all enjoyed it! Thank you for the wonderful review!
Making this meal for Christmas dinner. Can’t wait to try it. Cheers!
I hope you and your family enjoyed this recipe!
The best beef stroganoff! I use this recipe every time I make it.
Love it! Thanks for your awesome review and feedback, Veronica. We’re so glad you loved this recipe.
We loved the recipe. The sirloin that I bought was chewy, unfortunately. I will make this again and buy the sirloin elsewhere! Sauce was excellent!
I’m glad you enjoyed the flavor! I hope you give this another go soon.
Can this be made the day before?
Hello Alexis, this recipe never lasted long enough for us to freeze or refrigerate so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
We made this tonight. Loved it. Thank you.
You’re welcome, Diane. Glad you enjoyed it!
Hi Natasha!
Do you have substitutes for Worcestershire sauce and the Dijon? They’re not really two ingredients I tend to have on hand
Hi Malak, you can try yellow or honey mustard. For the Worcestershire sauce, you can use regular soy sauce.
I used ground beef because elderlies have trouble chewing. They had seconds! Kids liked it too. Will have to double recipe next time!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This recipe is amazing! So much better than the ones with loads of sour cream! And using a good cut of meat is key.
Thank you for that wonderful review, John! I’m so glad you enjoeyd this recipe!
I made your Chicken Pot Pie last night and it was delicious. My family wanted me to thank you. Loving all your recipes and videos. Thanks.
That’s just awesome! Thank you for sharing your wonderful review!
Delicious and easy!
Thank you!
Brilliant!!! Tried it tonight after a 20 year stroganoff absence! Went wonderfully.
Thanks
Mike, Osaka, Japan
I’m so glad you enjoyed my Beef Stroganoff recipe, Michael!
WOW NATASHA YOU SUCH FUN TO WATCH !! THANK YOU FOR YOU HAPPY SPIRIT AND WOW ! YOUR BEEF STROGANOFF RECIPE IS AMAZINGLY GOOD YUMMIE!
You’re welcome! I’m so glad you’re enjoying our recipes!!
Hi Natasha!
Any suggestions for substituting the dijon and Worcestershire sauce? They’re not typically two ingredients I have on hand and won’t necessarily use them for other recipes.
Hi Malak, you can try yellow or honey mustard. For the Worcestershire sauce, you can use regular soy sauce.
Perfect. My first time making this and it came out perfectly. I added corn and broccoli after sweating the onions and mushrooms, for a bit of color. And deglazed the pan with brandy. Other than that. All you. Thank you!
Sounds like a great addition to this recipe. Thank you for sharing that with us, Stephanie!
Best beef stroganoff I’ve made. So yummy, so quick and easy to make.
Awesome! Thank you so much, Lisa for your great review.
Absolutely perfect- another hit! Your recipes are always the best. Thank you so much!
I’m so happy you enjoyed that. Thank you for sharing that wonderful review with us, Leisha!
delicious …. I had heard that it is good to add tarragon to beef stroganoff …. should I try it?
Hi Catalina, I have not personally tried that yet but I think that would be a good addition to the recipe. If you do an experiment, please share with us how it goes.
Great, simple , stroganoff recipe. Loved how quickly and easily it came together with basic ingredients I frequently have on hand. Even my mushroom loathing husband licked his plate clean. Dijon added a nice touch. I recommend seasoning in layers to build more flavor as opposed to just at the end.
Thank you for sharing that thoughtful review with me, Jeralyn! I’m so glad you enjoyed this recipe!
I made Stroganoff from another recipe book for over thirty years but this one is definitely better, it will be my new recipe from now on.
I’m glad you liked my recipe, Danielle. Thanks for your good feedback!
This was absolutely delicious!
Only addition was I added a little bit of cognac. Don’t know if that really made much of a difference though.
I’m so glad you enjoyed this recipe, Jane! That’s so great!
I made your beef stroganoff recipe today and loved it! Being gluten free, I substituted sweet rice flour for the all-purpose flour and served it over potatoes. I will definitely make this one again.
Awesome, I’m glad you shared that with us so others can make a gluten-free version too.
This was a hit at my house. I added half a cup of white wine. And used half n half since I didn’t have heavy cream. Turned out great.
Awesome! Thank you for sharing your good experience with us, Kandice. We appreciate it!
Hubby ate 3 helpings and didn’t want to stop. I added a bit of Merlot as well.
Yummy for sure.
Isn’t it so delicious! I’m glad you enjoyed this recipe, Kim!
Trying to get the recipe but 3/4 of the page is covered by ads.
VERY ANNOYING!!!!
Hi Mike, thank you for sharing your concerns and feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.
I appreciate your feedback and I hope you love every recipe you try.
Awesome
Followed recipe to a tee. Perfect!
Thank you
You are so welcome, Linda. I’m glad you enjoyed this recipe!
Thank you for this recipe, I added a 1/2 TBS more of worchestershire sauce and a small amount of cornstarch in a little cold water to thicken slightly more, it was amazing! Thanks again.
You’re welcome! I’m so happy you enjoyed it, Sonya!
Hello, This looks so good. I plan to make it for friends for a small dinner party. Do you think I can make it earlier in the day and just heat it up to serve? Thank.
Hi Greg, beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor if you know what I mean, just heat over low heat just until warmed through and so the sauce doesn’t break and stays creamy.
Amazing, I meal prepped two different dishes tonight for this week and this was one of them, followed everything exactly and it’s delicious!! I used extra meat and less mushrooms because that’s how I like it but it still turned out great! I’m going to meal prep this for the freezer/crock pot too! Thank you for this great recipe!
You’re welcome! I’m so happy you enjoyed it, Nathalie!
How well doe this freeze?
Hi Jan, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
OMGosh, OMGosh. So good. Haven’t made stroganoff in a few years. This recipe is so delicious. I added a half can of cream of mushroom soup along with the other ingredients. Will definitely be making in the future. YUMMY!
That’s just awesome Donna! Thank you so much for sharing this awesome review with me!
This was absolutely delicious! I just made it for my sister’s birthday dinner as it is her favourite meal and it was a resounding success. My only adjustment to the recipe was to add some thyme while I was sauteeing the onions/mushrooms.
I forgot to mention that I also seasoned the meat with S&P before searing and I added shitake mushrooms in addition to cremini. And increased the quantities of the sauce since I had just over a 1lb of meat.
Absolutely love it! Thank you for your great comments and feedback. We appreciate it.
Just made this tonight! I get the jars of minced garlic, which is much less flavorful than fresh minced garlic, so I added 3 heaping tablespoons to the pot. I also added maybe 1/2 cup sour cream and a splash more of beef broth (I like more sauce). This is by far the best stroganoff I’ve tried! I’ve tried slow cooker recipes and instant pot recipes that were just meh, but this one is definitely top notch!
Yay so perfect! Thanks for sharing that with us, Bethany. I love that you shared what you added in this recipe.
Looking forward to making this recipe. The best I’ve eaten was at a restaurant outside of Sergiev Posad in Russia. This looks like it will be it’s equal!
Can’t wait!
I hope you love this more than the version you tried at the restaurant. Enjoy!
can chuck roast be used instead of steak
Hello Debra, I haven’t tried that yet to advise but I imagine that should also work. If you try it, please share with us how it goes.
I didn’t see any comments about the egg noodles but your recipe calls for 8-12oz egg noodles. As a novice cook I had to go to a more experienced checker at the grocery store to get her expertise. She and I agreed, 8 bags of egg noodles for 4 people was excessive.
It is a range of 8oz to 12oz of noodles. 8 bags would definitely be too much.
Brice, I believe the recipe meant between 8 oz up to 12 oz of egg noodles. Approx. 1 bag.
This recipe was so delicious and easy. I added a bit extra Dijon. Slicing and braising the tenderloin was a great idea!
Perfect! Thank you so much for your great feedback, Mary.
DELICIOUS!!! I’ve made this at least 4 times in the last month since finding it. I’m 59 and always thought it was a hard dish. It’s SO easy! I made it with Filet mignon and I’m here to tell ya, it’s mouthwatering, you will want seconds! The only changes I made were to increase sour cream to 1/2 C and increase Dijon to 1.5 Tsp. I just made a gigantic quadruple batch to freeze for a quick and delicious meal!
That’s just awesome Darlene! I’m so glad you gave it a try!
I made this tonight. I followed the exact recipe, but doubled the sauce for the 1 lb egg noodles. It was delicious! Everyone had seconds. They all agreed to put this in the monthly rotation.
I’ve tried several of your recipes and they are all amazing. One of our favorite is the Lemon Chicken Pasta. My daughter cannot eat enough of that.
Thank you so much for making shelter-in-place bearable.
You’re welcome, Susan! I’m so happy you enjoyed this recipe!
I followed the recipe to the letter with the exception of adding heavy cream substituting extra sour cream. I liked the spicing in this recipe. The only changes I would make the next time is to use 3 tbsp of flour so the sauce comes out thicker…and yes I cooked off the mushroom liquid as directed.
As it is this recipe has a very sauce. Everyone has their own idea of what thick and thin is. So I will describe the recipe sauce as being the same consistency as store bought maple syrup. It leaves a trace but runs off what it is put on. So if you like gravy thickness use more flour.
Hi Chris, I always highly recommend making a recipe as written without substitutions the first time. I’m glad you enjoyed the flavors though.
Hi! Tried using the recipe with just cream and it turned out very good also! Since in our place we don’t have worcestershire sauce, i used soy sauce instead. Thank you for this delicious recipe!
You’re much welcome, Yoli. I am so happy to hear that you enjoyed this recipe!
Hello Natasha, I currently don’t have heavy cream can I just use the sour cream ? I have half and half
Hi Rachel, I haven’t tried this but one of our readers subbed half & half and it worked great! I hope you love this recipe!
1/3 cup butter 2/3 cup whole milk heated in the pan makes whipping cream!
Very delicious! This recipe is a keeper! I did season the beef with salt and pepper before browning. And as the mushrooms cooked, I added a small splash of Marsala wine (but that’s how we like mushrooms). Great dish for busy weeknights! Thanks Natasha!
Hello Christie, so great to hear that! Thanks for sharing some of the things that you did to make the recipe tastier.
pls. advise me as to what size dutch oven did you use, such as 7 quart ? Is this considered a large size?
Hi Linda, we used this 4qt Staub Braiser HERE. I hope this helps!
Delicious! Made a few changes because I lacked some ingredients. I used organic grass feed ground beef, didn’t have whipping cream so used half and half, didn’t have Worcestershire sauce but used liquid aminos plus a little anchovy paste. Sprinkled in some thyme. Flour didn’t thicken it quite enough so used some corn starch. My husband and myself loved it.
Hello Theresa, I’m so glad to know that the substitutes that you used came out delicious! Thanks for sharing that with us.
This recipe is excellent and fairly simple. My only suggestion would be to season the beef before searing. The sauce was very flavorful, but the beef itself lacked seasoning for my taste. I would definitely make this again!
Thanks for your comments and suggestion! Yes, that’s right. You can marinate the beef before cooking if you prefer a tastier output.
I marinated the beef in a little Worcestershire and fish sauce for 30 mins prior to cooking and it was fantastic! Not any fish flavor, but it gives it the umami bomb and makes the beef stand out more.
Absolutely delicious! I did add more beef broth and sour cream so it made more sauce, we love sauce! Thank you for the easy recipe.
You’re most welcome, Jennifer. So glad you loved this recipe!
I made it for dinner just as read and i did not feel it had enough flavor. I even added more mustard and Worcestershire. Also some fresh parsley. Do you have a suggestion? Love your recipes.
You can marinate the beef too before cooking if you prefer it to be tastier and you can adjust the seasoning according to your preference.
I just have one question, I don’t eat mushrooms, in your infinite wisdom do you have any idea what vegetable(s) I can use in place of the mushrooms?
Hi Terry, I haven’t tried without mushrooms and they do impart great flavor. I think it would still work if you leave them out.
I haven’t made this yet, but am making it tonight.
Canned mushrooms may be an option for you. They have little to no flavor. Drain a small 4 oz can and pat them dry before adding.
I hope you love this recipe Nancy!
Made this and it was so delicious! Husband and kids loved it.
I so happy you enjoyed this recipe, Stefanie! Thank you for that wonderful review!!
Made this and it was so delicious! Husband and kids loved it! Will definitely look for more of your recipes Natasha.
That is the best when kids and husbands love what we moms make. That’s so great!
I made this 2-3x already! Its definitely a household favorite now! Thank you so much for the recipe!
I was wondering if we could make it with shrimp and follow everything else for the steps/ingredients? any thoughts?
Hi Esha, that’s a very innovative thought for this recipe! I haven’t considered or tested this with shrimp to advise. If you happen to experiment I would love to know how you like that!
Made this tonight using leftover prime rib cut into cubes. I doubled the sauce. It is so tasty, and such a quick and easy meal to prepare. Thanks, Natasha! You are becoming a go-to for recipes for me.
That’s just awesome Stacy! I’m so happy you enjoyed this and all of our recipes!
This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.
In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizes the meat.
I then added all of the other ingredients except the noodles.
Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles to the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.
Sprinkled some smoked paprika on top and it was good to go.
My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.
Sounds great! Thank you so much for sharing your experience with us, we appreciate it.
This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.
In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizers to meet.
I then added all of the other ingredients except the noodles.
Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles in the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.
Sprinkled some smoked paprika on top and it was good to go.
My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.
That’s just awesome Nick! Isn’t it the best when the kids like what we parents make! Thank you so much for sharing this with us!
I just made this tonight and it was delicious. I cooked as I follow you video.
Love your recipes. You have a beautiful family
God bless
I’m so happy you enjoyed this recipe Rosemarie!
Hi Natasha
Intried the recipe and followed the instructions ( I reckon without watching the video)
I know were supposed to add flour for thickening but I dont seem to find the step at which it is added in the recipe.
(My sauce is not as thick as it should be)
Discovering Natasha’s kitchen made my confinement easier and from busy professional I became a good cook (my oldest granting me with a positive comment last nite was the epitome of my day…)
Best, Eileen
Hi Eileen, We have it listed in step 3 here: “3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.” I hope this is helpful!
Natasha, this looks delicious and I can’t wait to try it! If following a strict Keto diet, would you recommend using Almond or coconut flour? Thanks!
Hi LeeAnn, I haven’t tested this with almond or coconut flour to advise. One of our readers did write in saying: ” Xanthan Gum instead of cornstarch and it turned out perfect.” I hope this helps!
Xanthan gum works great just be careful adding it and tiny sprinkle goes a long way
When the sauce doesn’t thicken what do you suggest??
Hi Linda, To thicken it you can add more flour or reduce the cook time. Also, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!
Hi Natasha!
Loved making this recipe. I followed all instructions but while sautéing the mushrooms and onions the liquid never evaporated. Was it because I washed the mushrooms? Regardless it came out great, the only thing is the sauce was not a thick creamy sauce it was slightly more on the liquid side. What do you think I could have done to make it more creamier?
Hi Marisa, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!
Hi, Natasha! I made this last night for my family – it was a favorite growing up, and Mom lost her recipe – the best compliment was from Mom (who hates mushrooms) “that was so delicious, reminds me of comfort food.” She has dementia now, so the dish brought forward happy memories for my soon-to-be 79 year old BFF! I only added 1c Cabernet Sauvignon, because that is all I remembered from Mom’s recipe. Thank you so much for this special dish.
You are most welcome. I’m so glad to hear that you and your Mom enjoyed it.
Hi Natasha!! Loved this recipe it came out Delicious! I have a quick question when putting in the mushrooms and onions, the liquid didn’t really evaporate. Was it because I was the mushrooms before adding them to the Dutch oven? Other than that the outcome of this recipe was really good. I just felt my cream sauce wasn’t as creamy.
Hi Marisa, I haven’t tested this in a dutch oven so I can’t say for sure. I suggest following the instructions as written to see if you run into the same issue. I haven’t had that happen before so I suspect it is due to modifications.
Can you give me the link for the large deep pan that you used in this video? I want to buy one. Thanks
Hi Katya, I have here a list of the kitchen tools that I use here in our Amazon Page. I think that pan can also be found on the list.
Great recipe! I doubled the recipe (8 servings) but had to use half the amount of heavy cream plus equal part cream cheese due to what I had on hand. Still came out fantastic! If you do use cream cheese, I’d suggest making sure it’s quite soft before adding it in though.
I’m so glad you enjoyed that Tina!
I love this recipe! Absolutely scrumptious. A little on the history of the dish- Count Strogonov died in 1817, his chef did not make this meal for him! People seem to hold onto that small piece of false history, but that chef who made the dish entered it into a culinary contest in 1891, almost 80 years after the Counts death. It is true that the first known recipe was found in the Russian cookbook you mentioned! The recipe is delicious. There was a lot of French influence in the family’s home for many many years after the Counts death, and it is more accurately believed to have been named after the Strogonov family due to their wealth and massive fortune! I’m a food-history fenatic and love to educate others 😁I hope you have a wonderful day!
So nice to know that! Thank you so much for sharing that with us, Nicole.
I very much enjoyed the video and the recipe is so easy to follow. The finished product is terrific; thanks!
That’s just awesome Richard! Thank you for that wonderful review!
Beef stroganoff has long been one of my go-to, easy meals when I can’t think of anything else to cook! Your recipe is very similar to the way I learned to make stroganoff when I was in Russia, which of course is very different from the Hamburger Helper stroganoff I ate as a kid here. Gotta have the onions and sliced mushrooms! I love to use thinly sliced ribeye that I get from the Korean supermarket, and I have also used beef for carne picada. I also have to say, reading through your write up for the recipe, I have the same circa 1990 Russian cookbook! But, much of what I learned to cook in Russia, I don’t have a written recipe or measure anything when I cook. I love your site and your recipes, your beef stew is my favorite beef stew recipe now, and I have tried many or your other recipes. Thanks for posting such great recipes!
You’re welcome, Lisa! I’m so happy you’re enjoying this recipe!
Can I use London Broil for the beef?
Hi Laura, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi,
I dont have dijon mustard, can i skip on it or any suggestion on what to subsitute
Hello Marj, you can also use honey mustard or the classic yellow mustard. You can also leave it out and it should still work well.
Best online recipe for stroganoff thank you my family loves it
Awesome! Thank you so much for sharing that with us.
I made this for my husband for Father’s Day. He loved it, but I ended up using two lbs of top sirloin. One wasn’t nearly enough for the amount of sauce, in my opinion.
Thanks for sharing that with us, Marianne.
Very rich but oh my goodness it was delicious and felt I was being treated to restaurant food ! Great for lockdown treat
I’m so glad you enjoyed that Sarah!
Amazing recipe have made it twice once with sirloin and the other time with pork fillet. Both were delicious and lots of compliments 👍
Wonderful! Thanks for sharing that with us.
Could you make an Instant Pot version of this recipe? Or tell me what modifications you think I should do?
Thanks!
I have not tested this in an Instant Pot to advise. If you experiment with that I would love to know how you like this recipe. I’m also adding it to my list, thank you!
I’ve made this recipe several times, and it has been a hit every time. It’s super easy, too! I love your recipes and instructional videos.
I’m so happy to hear that Debbie! Thank you for the great review!
Delicious recipe but I changed from Dijon mustard to stone ground mustard. Made it muuuuuch better! (I dont like dijon though)
That is great! Thank you so much for sharing that with us, Steph.
Greetings Natasha, I tried your Beef Stroganoff recipe and i loved it. It was super easy and flavorful. I had always wanted to try a homemade Stroganoff but always thought it too complicated. But I found your site and recipe and after reading it, decided it was worth a try. Voila! It turned out awesome. Thank you so much. Looking forward to trying something else. Be well.
Thank you Kimara! I’m so glad you enjoyed this recipe!
Amazing recipe! Super easy to follow. My husband absolutely loved it. I didn’t have sour cream so I substituted with the same amount of plain yoghurt. Thank you for inspiring my little inner-chef! Be blessed
You’re welcome Rumbi! I’m so happy you enjoyed that!
I don’t eat beef, can I use chicken strips instead with chicken broth?
Hi Ann, I haven’t tested that but I bet that could work. If you experiment, please let me know how you like that.
A neighbor gave us thinly sliced venison. Could I use instead of beef? Thanks!
Hi Lynn, I haven’t tested this with venison but I imagine it may work. If you experiment please let me know how you like it.
I’ve been playing with different stroganoff recipes for a few years and never quite thought they were right. Yours is the best by far! My hubs could not get enough! The only change I made was using more like 2 T Worcestershire, but we love that stuff! Thanks for the recipe!
I’m so glad you enjoyed it! Thank you for the wonderful review!
This was the best stroganoff recipe I’ve ever tried! I used leftovers from a prime rib we had and doubled the recipe (but did not double the sour cream). It was perfect! My dinner guests absolutely loved it and so did I! I can’t wait to try more of your recipes!
That is so awesome Janet! Thank you for giving this recipe a great review and I hope you love every recipe that you try.
Looks great. Will try it tomorrow for eight people. Should I double the recipe or more? How do I thicken or thin the sauce if needed? Thanks.
Hi JC, I would double this for 8 people. To thicken it you can add more flour or reduce the cook time. To thin it I would use less flour. I hope that helps!
Didn’t have to thicken or thin. I run a tugboat in Alaska…gave the cook a break for a night. Crew all loved it.
So lovely to hear that JC. I hope you all love every recipe that you try!
I literally licked my plate it was so good!
That’s so great! It sounds like you have a new favorite!
Never made Beef Stroganoff before and had two small pieces of tenderloin on my freezer. This was fantastic, will definitely make again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
just made this its such a simple dish to make and amazing taste. its definitely a meal I will make again. thank you for the recipe
You’re welcome! I’m so glad you loved this recipe.
First time making it and loved it! It’s done super quick and easy. Didn’t have too good of a quality beef but the taste made up for it. Nice and hearty meal and hubby enjoyed it.
I’m so glad you enjoyed it! Thank you for the wonderful review, Millie!
Amazing! I absolutely love watching your cooking shows and your food, unbelievable. Thank you so much for the easy to follow recipes. Take care
Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!
This is my new favorite “special” meal I am adding to my regular menu. Absolutely the best! The gravy is smooth yet robust with flavor. I cooked the meat just as directed and I could cut it with my my fork – so tender. Thank you for sharing yet another delicious recipe!!!
So glad to hear that you loved it Karen, thank you so much for sharing that with us!
Easy recipes & delicious plates just like 5 stars restaurants
Thank you for your compliments!
Excellent, but I used venison loin , and then had 1st strawberry rhubarb pie of season I made this morning!!
I”m so glad you loved the recipe!
Omg! I made this recipe tonight (doubled it because we are a family of seven) and it was so good!!! My partner even said its better than his dads, which says A lot!! Thanks so much we loved it.
That’s so awesome! Thank you for that great feedback Shelley!
Wow! What an amazing recipe, and so easy to put together too. My bf loved it so much we don’t have left overs for tomorrow night. Thanks for all the inspiration Natasha and for all the iso-living entertainment x
Great to hear that you both loved it! Thanks for giving this recipe a try and for giving an excellent feedback.
Hi Natasha,I have made beef stroganoff a few times now and it is amazing!thank you so much for all your yummy and easy to follow recipes ..x
You’re very welcome, Linda. Looks like this is one of your favorite recipes!
Hi Natasha!
Long time no chat.
Question for you or others out there. I am interested in your Beef Stroganoff recipe.
I have seen some post here and other recipes that Sherry is highly recommended.
Does anyone know when the Sherry comes into play? When is it added and for how long on stewing it? Simmer?
Thanks bunches!
Mo
At the end of step 2, add 1/2 cup dry sherry, and let it reduce to burn off alcohol, and proceed to step 3.
I have made this recipe 3 times already and tonight will be my 4th. I love the taste of this stroganoff. So much better than Hamburger Helper stroganoff that we used to eat all the time – which always gave me an upset stomach.
Nice, it sounds like this could be one of your favorite recipes. Thanks for giving this a try and for your excellent feedback!
Made this tonight. Two of my boys do not like mushrooms and they loved it. I asked if this dish should go into the rotation and everyone said yes! I think I might add a touch of sherry the next time.
Yay I think this will become one of their favorite recipes. Thank you for sharing that with us and for giving this recipe great feedback!
Can’t wait to try this. I do not have Dijon but I have a grainy mustard. What do you think? Only going to the grocery store once a week or less. Thanks.
Hello Julie. I haven’t tried using grainy mustard yet to advise, if you decide to do an experiment please share with us how it goes.
Made this recipe tonight for dinner; used a different cut of meat but it served well. Used 1/2 and half milk rather than heavy whipping cream because that’s what I had on hand. Doubled the amount of mushrooms and part of the other ingredients…turned out extremely well! Loved this recipe and will definitely use it again!
Super! Thank you for sharing that with us, Karen. I’m so glad that you loved this recipe and sounds like it could become one of your favorites.
Made this recipe today with lactose free 2% milk and sour cream. I used a cheap cut of beef and did it in the pressure cooker and served it over cauliflower rice. It was fantastic, thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this last night. I served it with extra wide noodles. Then added sautéed veggies on the side. A glass of good wine. Yum.
It sounds like a perfect night, Belinda. Thank you for sharing that with us and I hope you love every recipe that you try!
Could this be frozen and then defrosted later?
Hi Carly, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
Made this for my daughter and son-in-law, both front-line doctors here in NYC, and we all loved it! A delicious diversion from this nightmare!
That is such a nice gesture, Caren. I am so glad that they were also able to taste it and that you all loved it! Thank you for your great feedback, I appreciate it.
Total crowd pleaser! Happy to have found this recipe! I did roughly a 1.5x recipe, and cooked everything in one pan. Started by toasting fresh rosemary that I ground and added to a salt/pepper mix to give the sliced steak a nice dry dusting while I prepped everything else. Deglazed the pan with 1/4 cup Russian imperial stout (Figured it was appropriate) after searing the top sirloin you recommended. Only changes made other than “to taste” was chicken stock in place of beef stock, the previously stated rosemary, and I garnished each dish with a little paprika in addition to the green onion. Thankful to have found this recipe. So happy that the instructions section say the ingredient, and quantity as well. It really alleviates constant scrolling between steps and shopping list. Very nice touch. Thanks a lot!
I’m so glad that was helpful, Jake! Thank you for sharing that feedback with us!
This was one of the best beef stroganoff recipes I have tried! I didn’t have heavy cream and used whole milk and it worked fine. Definitely will be making this again!
That’s just awesome!! Thank you for sharing your wonderful review, Gina! It sounds like you have a new favorite!
I made this oh so yummy beef stroganoff recipe tonight on my cook top. I substituted plain Greek yogurt for the sour cream, and used gluten free flour. I only used butter instead of olive oil. The recipe doubles nicely. I served the stroganoff over mashed potatoes and it was absolutely delicious. This is definitely a recipe to make for company!
That is so great! I’m so happy to hear that the end result was amazing. Thank you for your review I appreciate it.
If I wanted to make this in a slow cooker do I just throw all the ingredients together?
Hi Alexandra, Our Slow Cooker Beef Stroganoff recipe is perfect for that.
OMG! I FINALLY found the PERFECT recipe like my mom used to make. She is Italian but makes a damn good Stroganoff that my father’s mother taught her. That generation did/does everything free hand so no measurements. Even though my mom gave me the best measurements that she could I never got it just right. I can’t wait to make it for her. Side note, to make it Keto friendly I used 1/4 tsp. Xanthan Gum instead of cornstarch and it turned out perfect. I’ll be eating it over cauliflower rice. For my mom I’ll make it the way it was intended and with egg noodles. Thank you so much you wonderful wonderful woman!
That’s so great! It sounds like you have a new favorite, Paula! Thank you for sharing those tips with us.
I made this last night and posted a photo on my Facebook page. I’ve become a superstar (still giving you credit)!
That’s so awesome! Sounds like you found a new favorite!
I prepared Natasha’s beef stroganoff this past weekend. The instructions were very concise and easy to follow. I enjoy the videos as I am a visual learner. As usual there were no leftovers, a sure fire way to determine if my family likes a dish. I used top sirloin and doubled the recipe to accommodate my family as I cook dinner for our grandchildren and their parents to allow them more time to spend with the kids after work. I recently retired and am really enjoying having time to prepare quality meals and to hear family members rave about a dish is very fulfilling. This beef stroganoff did not disappoint, the beef was tender, the sauce was rich and flavorful. This is yet another recipe that will be added to our menu.
Thank you for that wonderful review, Tammie! I’m so glad you enjoyed this recipe!
Just finished this. It is too good!
I’m so glad you enjoyed that Carlie! Thank you for that wonderful review.
Made this tonite .. OMG.. so good!
So great to hear that Char. Glad you loved it!
It is very easy to make and very tasty . Thank you Natasha for a fabulous recipe . I love your recipes .
You’re very welcome and thank you as well for your great review! I hope you love every recipe that your try.
Thank you for sharing this perfectly simple and deliciously wonderful recipe. It was a complete hit with my husband and myself.
You’re very welcome! I’m glad you both loved this.
Hello Natasha I love your recipes, with what can I exchange the sour cream and Worcestershire sauce?
R
Thank you!
Others have tried greek yogurt in substitute to sour cream. I honestly haven’t tried anything besides Worcestershire since it works so well. I’m guessing the closest substitute might be soy sauce (but I haven’t tested that so if you experiment, add it to taste). You could also omit it and add more seasoning to taste.
I think Asian fish sauce would work, as a main ingredient in worcestershire is anchovies.
Can I use strip steak
Hello Nicole, I imagine that should work too. Please let us know how it goes.
Love this easy to do recipe for beef stroganoff! Huge hit!!
That’s so awesome Jan! Thank you for that awesome review!
I must have tried a half a dozen recipes for the perfect stroganoff and all of them have fallen short, until I tried Natasha’s. Hers has the combination of mushrooms, beef and onions for the earthy base and the sour cream and heavy whipping cream for the mild richness of dairy. The combination is unbeatable.
That’s so great! It sounds like you have a new favorite!
Sounds really good the way u put it that way. Can’t wait to try it.
I hope you love it Katie!
Awesome!!! We live in MN and used our dehydrated Morel Mushrooms. We took it for our Curling potluck and it was a hit! Love this recipe. Thank you so much!!!
Great to hear that it worked, Elizabeth. Thank you for the great review!
Can you put Spinach in it
Hi Lisa, I have not tested that but I bet it could work!
Made this today with 2 “minor” changes. 1) fresh homemade egg noodles and 2) bottom round sous vide 25 hours at 132 F. A classical and classy/tasty dish. Thanks so much for the recipe!
Yum! I bet this is that much more better with fresh noodles. Thank you so much for sharing that with me.
Made this recipe tonight. Followed it to a tee. Delicious! First words out of my wife’s mouth was “This is good!”
Thank you for the awesome review Jonathan! So glad that your wife loved this.
OH My Gosh! This Recipe is a winner I made this recipe today and my family loved it and now it’s my family favorite thanks @Natashaskitchen.com ***** 👍
Great to hear that Linda. This recipe is indeed a favorite!
Could this be made in a slow cooker, and if so, what might directions be, and would you use a less good cut of beef since it’s cooking a lot longer than recipe called for.
Hi Laney. You can check out my other beef stroganoff recipe.
So yummy!!
Isn’t the flavor amazing?
Hi there, Made this recipe and we all loved it. Was wondering if it freezes well as I would love to make a batch and freeze it for my boys when I am not around. Thanks
Hi Linda, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
Made this last night and it was amazing. Also – I like the blue serving bowl that you used in your video. Can you tell me where they are from?
Hi Fran, we have that bowl listed in our shop here. I hope that helps
Just wanted to ask a question–i want to try to make this like my beef tips but am unsure if I could put the cream and sour cream in the oven. Do you know if it would be ok to brown floured meat and then add the rest of the ingredients then finish in the oven for about 30-45 mins ?
Hi Sarah, the creamy elements would probably separate and turn oily rather than remain creamy if it were in the oven that long. I haven’t tested it but that is my best guess.
Can I cook it in the Instapot?
Hi Daiva, I have not tested this in an Instant Pot to advise. If you experiment with that I would love to know how you like this recipe.
This recipe was easy and the taste was excellent. I followed your advice and used Angus top sirloin. My husband says he hates mushrooms, but will eat Cream of Mushroom soup (from a can, ugh.) So I took a chance. He had two helpings!
I’m just curious about your slow cooker version. The ingredients seem so different. I would like to try it one day.
Hi Cindy! The ingredients are different since that one is a lot more involved. I hope you try that version soon too.
Fantastic!!!
I’m so glad you liked that, Amy!
Delicious and easy! Flavour!
I’m so glad you liked that, Sheryl!
I substituted the beef with pork tenderloin and it turned out fantastic!
Thank you so much for sharing that, Adrian! I’m happy you liked this recipe.
I substituted the beef with pork tenderloin and it turned out fantastic!
Thank you for that great feedback, Adrian!
Hey natasha, just wanted to say that your recipe for beef stroganoff was the best. I made it last week and my boys loved it. We loved it so much we are craving it again and will be making it again this week. Im going to lidl to get the good quality beef. I really like how you explained not to cook the beef too long so it wasnt chewy. Thanks for all you do. Yum yum.
Hi Melissa, thank you so much for stopping by. And thank you for that amazing review!
This is the second recipe I’ve made of yours and again it was a hit. Especially with my dad who is somewhat picky (although he denies it). Good flavor and the meat was tender. Thank you! Will remake
That’s just awesome, Ashley! Isn’t it the best when the picky eater approves?
Just made this tonight. This tasted like I remembered Beef Stroganoff tasting. Thank you for the recipe and video.
You’re welcome! I’m so happy you enjoyed it, Tony!
Well, I have to be honest, it was absolutely delicious, and I’m making it again tomorrow. My friend used your recipe last week because she was craving beef stroganoff too and it turned out great as well!
That’s just awesome!! Thank you for sharing your wonderful review, Melissa!