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
-
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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can you use light cream instead of whipping cream? It’s all I have on hand.
Hi Lucille, I’ve only made it with whipping cream. It will likely be less rich and creamy with light cream.
I’ve made this recipe three times now and to say it’s a hit with my kids is an understatement! They beyond love it. It’s a must try that will become a favorite go to meal. Every recipe that I have tried from Natasha has turned out beautifully and delicious. 🙂
That is the best when kids love what we moms make. That’s so great!
Sad that I made this so wrong for so long! But I am in love with this recipe! Only thing I do different is add green peppers! It gives it that zing and I love texture & crunch in my food. Also add shallots. Thank you for saving me from the old fashioned way of making stroganoff!
You are very welcome! Good to know that you finally found your new go-to recipe, Janine.
that was great, next time i would add a extra tbs of flour and little wine when cooking the onions
I’m so glad you enjoyed it!
Can i make ahead and just add the sour cream at the end? thanks Sandra
Hi Sandra, yes that will be alright. I hope you enjoy this recipe!
It is probably because I didn’t have mushrooms and thought it would be fine but it was so incredibly bland. I adore Natasha and have made many many things, some over and over and all was 5 star. Just an FYI to anyone going to make it.
Hi Tracy, mushrooms do add quite a bit of flavor and you would miss them in this dish. Thanks for your feedback.
I made this wonderful Beef Stroganoff recipe last night and my husband and I absolutely loved it!
The prep was very easy, the ingredients and measurements were perfect! The best Beef Stroganoff we have ever had–thank you so much for sharing all of your knowledge with us. I can’t wait to try the broiled lobster recipe–thank you again Natasha!
Thank you for the great review and feedback, Nancy! I hope you will love all the recipes that you will try from my website.
Natasha, I have been making a lot of your recipes and LOVE all if them!!! I made the beef stroganoff the other day and it was a HUGE HIT with me, my husband, my sister and niece. I had the butcher slice up a sirloin steak for me and it was so tender. I also made the pork tenderloin this week for both my sisters my brother-in-law and my niece and they were ALL IN FOOD COMAS after eating. They already asked if I will make it for them again next time I make it. Thanks for all the great recipes!!!!
That’s just awesome! Thank you for sharing your wonderful review, Linda!
I made this dish tonight for my husband and I. I didn’t have whipped cream on hand and used cream cheese instead. It was absolutely a hit! My husband was hungry with his eyes and had over loaded his plate (serving for 2), but he ate every single bite. I love that you had a video to go with it and the recipe was super easy to follow. I will be making your recipe in the future meals to come! Thank you
I’m happy to hear that it was a hit! Thank you for sharing that with us, I hope you’ll all enjoy all the recipes that you will try.
i LOVED this ! i added a wine reduction to my mushrooms with sage and some rosemary and it kicked up the mushrooms 15 notches !!. for my first time trying stroganoff i was NOT disappointed !!!!
That’s just awesome! Thank you for sharing your wonderful review, Hannah!
I love this! The only change I make is to pop this into the oven for about an hour at 160 degrees. Makes even cheaper cuts of meat amazingly tender.
Glad you loved it, Kelly! Thank you for your good comments and feedback.
Made this today. Only thing I did different was slice sirloin ultra thin and toss it in cornstarch before searing. Did this instead of flour. Let the meat simmer with mushrooms much longer after the searing step until it started to thicken slightly then added dairy last 5 min and had a very nice viscosity in the end. All in all a solid go to recipe, thank you!
Sounds great, Rodney. Good to know that you enjoyed this recipe and thank you for sharing that with us too.
I Love stroganoff.
I just found out after years of cooking it that my husband dislikes egg noodles…who knew?
He probably figured after 15 years of being married he should share that secret with me (clearly it wasn’t a deal breaker).
I suppose it’s about time I learned what my other options are that would pair nicely with the sauce? Any ideas would sure be appreciated.
Hi Sheryl, this recipe is so versatile and could be paired with almost anything like rice, vegetables, or mashed potatoes.
We eat Stroganoff with mashed potato, roasted potato, rice, buckwheat. Any of these options are a great pair!
Just had Thanksgiving here in Canada. I was looking for something different to use up the leftover turkey and mushrooms. I just happened to have all the ingredients for turkey stroganoff. I was worried it may be too rich with the turkey but worked out great! Love the creaminess of this recipe and look forward to using it with beef!
Sounds good, Joanne. I’m glad it turned out great too using turkey. Hope you love it using beef too!
Made the recipe last week & it was quite delicious…Will certainly make it for “company” & will try the Mashed potatoes, instead of egg noodles..;) Love making it with the video..it helps answer questions…;)
Thank you for your review, Virginia. I hope it becomes a hit again next time!
I made your stroganoff several times and it is PERFECT! We love it and it is always a success when we have guests. Thank you Natasha.
Yay, that is perfect. I’m happy to hear that you and your guests love it!
Loved this recipe. Very easy to make but for me i didn’t have the patience to brown and turn one by one so i ended up doing a quick stir-fry i didnt get the nice char like yours but it worked out 😅
I’m so glad it all worked out, Rebecca! Thank you for your great feedback!
Made this tonight and absolutely delicious. Thanks Natasha
You’re welcome, Gail. Happy to hear that you loved this recipe!
Made this tonight. Not bad. But felt the meat was a bit tough. Sirloin tips used. Sauce tasted like Dijon a bit much. Hubby liked and would have again. And I will try again.
Hi Debbie, tough meat could be a few things – first it’s likely the tougher cut that was used, and also overcooking the beef or searing at too low of temperature would cause it to be tough.
Hi! I’m making this for my birthday tomorrow, and we don’t have any sour cream. What could we use as an alternative?
Hi Zwei, Others have tried greek yogurt as a substitute for sour cream. You can also use heavy whipping cream.
I have had just mushroom Stroganoff , it was supposed to be fat free or nearly so, and it was delicious. can you think of how I could modify this recipe to make it??
Hi Leo, I haven’t tried it that way, but the beef does impart really nice flavor into the sauce. I think it could be modified without the beef to be like a mushroom gravy.
This looks amazing. What pan did you use in this recipe? Can you please provide a link? Looks like cast iron but deep. Thank you for another awesome recipe
never mind noticed you already amswered below
Glad you found the link, Vera! I hope you love these pans!
Hi Natasha,
Planning on making this tonight. Can this recipe be doubled for more people?
Hi Gemma, yes, you can double this recipe!
I love your recipes! This is a favorite in my household (and the spicy chicken sandwich). Sooo good! My husband and I both cook a lot so go to your website often.
I had surprised him with your recipe of the churro‘s and chocolate ganache topped with vanilla ice cream, he was ecstatically surprise and loved it, it was so delicious 🤤
I’m happy that you’re enjoying my recipes! I hope your family will love all the recipes that you will try.
Absolutely the best beef stroganoff recipe! I wanted to take a picture but forgot to do so because it was just so mouthwatering, packed with flavour. Thanks for sharing the recipe!
You’re welcome! I’m so happy you enjoyed it, Gia!
Made the beef stroganoff with ribeye steak it was absolutely to die for!
Love it! I’m happy that you enjoyed this recipe, Malinda.
Hi Natasha!
I see you used a Staub pan for this Beef Stroganoff. What type was it and what size??
Hi Susan, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE. I used this Staub here.
Sour cream? Mustard? Where this recipe came from? Not from Russia
Hi Helen, I hope you give this version a try and I’d love to hear what is your go-to recipe for stroganoff.
Wow so good!! I am pregnant and was craving a good stroganoff, based on reviews I just had to try this plus it was so quick and simple. I didn’t have worstershire sauce but subbed it for a dash of soy sauce and lemon juice and turned out great. Will definitely buy worstershire in my next shop to try it properly. Thank you for such a quick easy simple yet delicious recipe!!
This is one of my favorite comfort food recipes! I’m glad you enjoyed it, Mia!
Seriously SO good. It was such a hit that there were no leftovers!
I’m so happy this was a hit, Diana! We love this recipe, and I’m so glad you do too!
Hello Natasha, love this recipe, my family’s favorite version of stroganoff. I am wondering if I could make the recipe minus the noodles and freeze for easy meal prep during an upcoming pregnancy?
Hi Emily, 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.
Great recipe Natasha! Just finished it and it’s delicious. You are a good cook and fun to watch, not to mention kind of hot LOL!😜 are you married LOL?
You’re so nice, Joe! Thank you so much for sharing that with me.
Sorry to break it to you buddy but she is married.
Great recipe, i changed only a few things, i used morel mushrooms, and smoked elk roast….out of this world….. we forage them in north Idaho every year..along with the elk…we dehydrate the morels to use year round…so use the liquid from the rehydration process instead on the beef broth. Yum!
Thanks for sharing some of the changes that you made, Anthony. I’m happy that it turned out great! Thanks for your good comments and review.
This truly is absolutely delicious!! Thank you for sharing🥰I will be adding to my favorites😋❤️
I’m so happy you enjoyed that, Janice! I’m glad you found a flavor on my site!
I looked for so long for a good traditional beef stroganoff that tasted like when I was a little girl, (and didn’t have tomatoes paste as an ingredient! Ugh)and this is IT! I’ve made this many times, it’s simple and Tastes just like I remember it. Thank you so much!
That is just perfect! I’m happy to know that you find the perfect taste that you were looking for in beef stroganoff.
Can this be cooled and stored in the fridge?
Hi Aaron, yes that would work. Beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor, just heat over low heat just until warmed through and so the sauce doesn’t break and stays creamy.
So yummy! I didn’t have anything but ground beef and yogurt and it was still amazing!!
That’s just awesome! Thank you for sharing your wonderful review!
This was amazing.
I’m so glad you enjoyed it!
OMG…Decadently delicious!
Isn’t the best! We love hearty comforting recipes like this and I’m so happy you enjoyed it Kim!
Could I sub sour cream/cream cheese for heavy cream? Forgot it at the store!
Hi Chandise, I haven’t tried that substitution to advise. If you happen to experiment, I would love to know how you like it. We prefer heavy cream since it makes the recipe nice and creamy.
Delicious, definitely will be making again in the future 🙂
I’m so glad you enjoyed it!
This was one of my dad’s favorite when I was a child. I love this recipe. It’s just my husband and I so I cut everything in half and it reminds me of him very much. I make this twice a month
I’m glad that you were reminded of your father because of this delicious recipe. Thanks for sharing that with us and I hope that you’ll both love every recipe that you will try.
Just delicious! It’s the best beef stroganoff that I’ve ever had. I love how all the ingredients came together to make a complex and non-anemic looking gravy! For me, it took an hour of prep and cooking time. Would definitely make it again and highly recommend!
I’m so glad you enjoyed it! Thank you for this wonderful review, Carolyn!
I just made this to the letter and it is amazing. I have made it in the past, but it never had the zip that this recipe has. I’m glad I stumbled onto your recipe darling.
I’m so glad you discovered my blog and recipe, Cindy! Thank you for sharing this great review with me.
This recipe is hands down the best recipe out there that I’ve tried! I got a Joanna Gaines cookbook as a gift but I got to say your recipe is still number one!
We’ve made it countless times one thing I would definitely suggest to others is to not cheap out on a better cut of meat 🙂
That’s a great suggestion. Thanks for sharing that with us, Alla. We appreciate your great feedback!
I made your beef stroganoff tonight and it tasted good however the sauce didn’t thicken. What am I doing wrong?
Hi Heather, To thicken it, you can add more flour or reduce the cooking 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!
Im newly on a keto diet…I see your beef stroganoff recipe has 48 g of carbs…are the noodles included in this?? I don’t see any carbs in the other ingredients…I love this recipe and have made it several times…but tonight is the first time since my keto diet…thank you
Hi Rhonda, 8 ounces of egg noodles are included in the nutrition label for the beef stroganoff. The 48 g of carbs is per serving. The number of servings is listed towards the top of the print from the recipe card.
I made this tonight for dinner but forgot to take a pic. We loved it and my picky husband said it was excellent and would like to have it again.
It is a quick easy recipe and would be great to serve guests as well as a regular weeknight dinner.
By the way, you are sooo right about the sauce. Yum!
That’s so great, Beverly! It sounds like you found a new family favorite! It was raining here yesterday, and I would have loved some warm and cozy Stroganoff! Thank you for sharing your awesome review with me!
Hi I have visitors on Saturday can I cook it one day earlier on Friday and keep the whipping cream on Saturday when o serve it as iam fasting and want to try it before serve it ?
Hi Rania, I haven’t tried making this recipe ahead but I imagine that process will work. If try that, please share with us how it goes!
I made this yesterday and it was the BEST beef stroganoff recipe ever. I sprinkled a little corn starch on the meat (I used sirloin) to tenderize it and it turned out mouthwatering and so tender!
That’s just awesome! Thank you for sharing your wonderful review!
Amazing!
I’m so glad you enjoyed it!
I made this completely dairy free and it turned out great!
That’s just awesome! Thank you for sharing your wonderful review, Amanda!
I would love to try a dairy free version. What substitutions did you make for it to be dairy free?
This sounds delicious, but I don’t eat beef anymore😔. Do you think it would be good with pork? Or chicken? If so, should I add anything or make any modifications? Thanks, in advance, for any suggestions!
Hi Shannon, I think that could work to make it a chicken stroganoff.
I made this last week and have been told I must make it again. Thank you
Sounds great! Glad it was a hit.
Hi Natasha, thank you for this recipe.
I made it for dinner tonight and what a hit!
Sending you a hug from Costa Rica
PS. I love your recipes.
You’re very welcome, Adriana. Thank you for sharing your great feedback with us!
Thank you. This was a hit with the family. Easy and quick.
Good to know that the recipe was a hit!
Just made your stroganoff… easy easy as and taste is to die for
Made totally gluten free
Thanks again Natasha for an amazing simple but tasty recipe
I served it with gluten free tagliatelle pasta and a crisp green salad
Jane
South Australia
Hi Jane, glad you loved it using your gluten-free substitutions. Thanks for sharing that with u!
Hello. I’m sorry for my dumb question but is this enough of time for beef to be cooked through for 1 minute from each side. Won’t we get some food poisoning because of not fully cooked meat? Thank you ahead
Hi Rina, since they are very thinly sliced (make sure they are), that should be the right amount of time. As always, you are welcome to check the meat for doneness.
Success! This is easy but it’s so decadent and delicious! It was a huge win with the family. Thank you for the video and the recipe.
You are very welcome, Michell. Glad it was a huge hit!
Do you mean “since they are very THINLY sliced?”
Hey Kat, that was my mistake; I meant “thinly” sliced!
This recipe is so tasty. This is now my go to recipe for Beef
Stroganoff, I make it all the time.
So glad I found Natasha’s Kitchen.
That’s just awesome! Thank you for sharing your wonderful review!
This was great. I added a couple tablespoons of red wine. I really enjoyed this and will be making it again!
Thank you so much for sharing that with me.
My apologies to Count Stroganoff, but I have a family of 7 to feed. I start with 1.5 pounds of sirloin and add a large potato and finely chopped stalk of celery. Add thick bread to soak up the sauce. Best served with a White Russian beverage.
Thank you so much for sharing that with me. I’m so glad you all enjoyed it!
Just made this for lunch today thursday march 18 in electric skillet boiled my egg noodles in micowave 8 mins… cooked meat then put in all except mushrooms really don’t like them… onion salt not an onion person wonderful flavor meat was tender loved it easy but need those ingredients quickly fast pace but worth the effort…thanks maryanne
Hi Maryanne, thanks for sharing that with us. I’m glad you liked the recipe!
What am I doing wrong? My sauce is curdling.
Hi Sylvia, sour cream can curdle if added directly to hot liquid. To prevent that, I suggest you temper the sour cream by adding the hot broth into it, stirring until emulsified, and then adding the warm cream to the pan.
can i sub the heavy cream for evaporated milk? That’s all i have and whole milk…
Hi Hanz, I haven’t tried that substitution to advise. If you happen to experiment, I would love to know how you like it. We prefer heavy cream since it makes the recipe nice and creamy.
I am making this tonight!! Has anyone ever added a little smoked paprika? I think my mom did. This looks yummy!!
We have not tried it with that. If you experiment, let me know how you liked the recipe.
When I don’t have the heavy cream I add flour first and then add milk. Work great!
I made this the other night for the first time. I added frozen peas to it at the end since I didn’t have chives. I used a pound of ribeye steak sliced. Used your tip to freeze the steak for 30 minutes prior to slicing. Worked like a charm! Definitely a family favorite will make again. Thanks Natasha!!!
Thank you so much for sharing that with me, Karyn! I’m happy you enjoyed this recipe.
I am definitely doing this.
I hope you love it!
Perfect for leftover roast! Halved the recipe, and even substituted a smidge of 1/2 and 1/2 for heavy cream and it was lovely! Well def keep this in the line- up! Thanks for the recipe.
You’re welcome, Em. I’m glad you loved it!
I Have made this twice and going to make it tonight and tomorrow as my Fiance’ are having dinner guests and when I asked if Beef Stroganoff sounded good they said yes it has been a while since they have good Stroganoff. This is the best!!Thank You for making me like I am a great cook. Blessings continue with the great recipes.
That’s so great! It’s also perfect for entertaining.
Thank you Natasha for such as a wonderful recipe, I made it tonight for dinner and everyone love it!!! I will definitely make it again and again ☺️
I’m so happy to hear that! Thank you for sharing your great review, Aylen!
Hey Natasha ! I made this a few times so far and it always turns out PERFECT !!! I use the top sirloin steak and it comes out DELICIOUS !!! I’m making it today for my husband and I, and honestly I just cannot wait for today’s dinner !!! I love your videos and I’m so thankful for them ! You’re so awesome and I LOVE that smile and laugh or yours- it’s so cute and always puts a smile on my face <3
Aww, that’s the best! Thank you so much for sharing that thoughtful review with me, Heidi. I’m all smiles.
This is the second time I have made this. It is excellent. You can get beef tenderloin tails at a reasonable price from Wild Fork Foods if you are lucky enough to be in their delivery area. You can probably get them other places too, but I have never seen them. I can usually cut steaks for one meal and slice down the smaller pieces for either this, or your beef and broccoli. Both are delicious!
Thanks so much for sharing, Kat and for giving some tips! We appreciate it.
Hi Natasha I made this awhile back and it was killer good . going to make it again today cant wait .. going to used a Ribeye steak this time , last time i made it with left over prime rib which was great . Thank you for the great Recipe you do and the Videos.. Just love them ..
I can’t wait to hear how it goes! I’m so happy you enjoeyd this recipe!
Hey Hurbie, that’s exactly what I’m going to attempt to make the Stroganoff our of today. I’m encouraged to hear that yours turned out great!
I made your beef stroganoff with porterhouse steak and doubled the recipe. It tastes good, but the broth would not thicken; even added more flour and I used Land of Lakes heavy whipping cream.
Hi Mary Jane, I’m glad you liked it! The consistency should not really be that thick but you can add more cornstarch or flour next time to make it thicker or according to your preference.
I only had cheap stewing beef so that’s what I used. I also did not have mustard or Worcestershire sauce but still it tasted amazing. The best quality dinner I made in under 30 mins!
I’m so glad you enjoyed that, Anna!
AMAZING! I had been craving beef and mushroom stroganoff and I’m so glad I waited for this recipe. I was so much better than any other stroganoff I’ve ever had. Thank you so much!!
Perfect! Thank you for your awesome comment and review. We appreciate it!
Hi Natasha, I have some frozen leftover prime rib (from your own recipe, YUM) and I was wondering if that would work in this recipe. It was cooked medium rare.
Hi Kevin, It’s hard to say without trying that myself, but I imagine you can skip a step with cooking the beef and adding that in there. If you experiment, I would love to know how you like it.
Thank you for your quick reply! I will try it, and let you know how it turns out.
Kevin
The left over Prime Rib was delicious in the Stroganoff. I followed everything else in the recipe and it worked. By the way, it was your recipe for the prime rib so maybe that was one of the reasons that it turned out as well as it did. Thanks for providing such a wonderful service!
Nice, I am very happy to hear that you loved the recipes! I hope you’ll love every recipe that you will try.
my dish turned out great. Holy moly 😳 😍 🙌 😅
I’m so happy you enjoyed that!
Really good and decadent. Also easy to put together if everything is ready when you start. Already a favorite!
Thank you for sharing that great review, Wallace!
Our favorite beef stroganoff recipe. Made it again tonight. Love it.
Awesome! Glad you love this recipe, Karen.
Wonderful recipe! Thank you Natasha! Pretty easy to make!My husband is picky eater and he loved it!!! He Does not like mushrooms either but ate everything on his plate!
Hello Vera, so good to hear that. Thanks for sharing that with us!
So I just realized I dont have sour cream… what else can I do??
Hi Maggie, we recommend making the recipe written the first time around, but others have tried greek yogurt as a substitute for sour cream.
I don’t want to buy whipping cream. Is there anything else I can use? What’s the cream for?
Hi Faye, you can use Sour Cream or Half & Half to substitute.
Doesn’t using a steak get tough if it gets cooked to well done? Would it be better to use a chuck roast and let it simmer til tender? Just wandering. I’ve never made beef stroganoff. Anyway I enjoy watching you and your recipes. Love them. I did make the no bake cheesecake with the marscapone added. I got lots of compliments. It was delicious.
Hi Kathleen, we found making it following this recipe was the best outcome. One of our readers reported using chuck roast to make this a little cheaper and enjoyed it.
Hi Kathleen, I always make beef stroganoff with the leftovers from my pot roast, along with leftover juice and gravy. Makes the best ever since those slow cooked flavors are already there!
Love your tecipes
I’m so happy to hear that Sharon! Thank you for that great review.
Absolutely Delicious! It was easy to make and so good!
Thank you for your great review, Stefani!
This is a slap your momma good recipe! Made it tonight And doubled it up so there’d be leftovers. After seeing everyone’s reviews, I figured it was good, but MAN, didn’t know how good! I used Filet Mignon, baby bella mushrooms, heavy whipping and light cream, and a can of Campbell’s beef broth and vegetable broth to make up the two cups of broth for the double recipe. Take your time to cook down the onions and mushrooms (twice the amount = twice the liquid).
It was the perfect dish for today (rain / snow all day and temps in the 30s) and warmed us all through. Even our picky kids (4 and 6) liked it. This was their first stroganoff experience.
After making this, I’ll never waste my time with Hamburger Helper it any other recipes that call for ground beef. A little more time and energy is WELL worth it!
Hello Karl, what an awesome comment and feedback! Love it! Thank you so much for sharing your fantastic review with us, glad you and your family enjoyed this recipe!
I loved the hamburger helper potato stroganoff in the 1980s. When my wife was pregnant in 1983 she had morning sickness and vomited the hamburger helper version. To this day she won’t eat stroganoff. Natasha’s recipe is wonderful, but I still cut up a potato in it.
Haven’t made it yet, but it looks delicious. Is top sirloin petite steak okay to use?
Sounds like a good plan, Rachel. I think that should be a good part to use too!
I wanted to try your beef stroganoff receive, and i kid you not, my husband loved it so much…every bite he took, the hmmmm sound proved that he loved it. Very tasty! Thanks again for your recipe 😁
You’re welcome, Danielle! I’m so glad you both enjoyed this recipe!
My mom used to make this for me all the time before I traveled abroad. I have missed this meal so much so I tried your recipe and it was so nostalgic! I started cooking recently and I absolutely LOVE your recipes, and the way you present them makes it so easy. Thank you so much! No exaggeration, I have developed a hobby out of your recipes.
My only suggestion would be about the website. Sometimes it is hard to find the video of the recipe.
Hi Mohamad, thank you for your kind words and feedback. I’m glad you’re enjoying my recipes! Thanks for your comment regarding my website too. One tip is for you to use the search bar, you can type the name of the recipe that you’re looking for to easily find it.
Great recipe! I actually used Home pressure canned venison which is extremely tender and flavorful and lean and I couldn’t resist adding a couple tablespoons of my favorite wine. An addicting recipe! Nice work, clear instructions. Thankyou!
I’m so glad you enjoyed it! Thank you for that wonderful feedback!
Very delicious recipe. I used filet mignon cut very thin, not pounded. I used a Tiny splash extra Worcestershire and half n half instead of cream. I did not have beef broth so used turkey and no one noticed (lol). I used a Little more beef because I had it and it really turned out I needed it because this family of four REALLY loved it. When I make it again, and I will, I will make double the sauce and add just an extra pinch of the mustard – only because I like a little more tang, but the balance as written was really really good. I would just tweak it VERY slightly for my personal taste. Very excellent and uncomplicated recipe for a beginner trying to upgrade skills a bit. In fact, I plan to teach my Granddaughter to make this. She and her husband will love it – without the mushrooms, I’m sad to say. Ah well…kids today. Thank you, Natasha! Well done. I really appreciate a well written recipe that turns out the First Time the way I think it should!
You’re welcome! Thank you for sharing that with us! I’m so happy you enjoyed it!