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. 
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 thickly sliced (make sure they are), that should be the right amount of time. As always, you are welcome to check the meat for doneness.
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!
Excellent!
Hi Natasha Thank you. My dish turned out great.
I’m so glad you enjoyed it!
Hi Natasha,
I am from Indonesia and my kids loves stroganoff very much, we ordered from restaurant and now i can make it for dinner. Thanks for sharing the recipe
You’re welcome! I’m so happy you enjoyed it, Nina!
My husband told me this was one of the best meals he’s ever had! So super tasty and I’ll certainly be making this one again! Thanks, Natasha!
That’s so great! It sounds like you have a new favorite!
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.
I made this recipe with ribeye steak but personally didn’t care for it
I’ve made Beef Stroganoff all my life. I’ve found filet or sirloin works best but it’s a matter of preference. I also like to add white wine to deglaze the pan before adding the onion. But this recipe is very yummy!
I’m so glad you enjoyed it!
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!