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 unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
To Serve:
- 1 Tbsp green onion, 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.
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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.
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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.
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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.
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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. 
Could’ve upped the spices and flavor a little, but it makes great comfort food!
Hi Amy! I’m glad you loved the recipe, thank you. 🙂
Is there a way I can leave the mustard out of the recipe? My husband very much dislikes mustard … My mom used to make beef stroganoff for us when we were kids and I’m hoping to cook it for my family … but scared of the mustard 😀 Thanks in advance
Hi Lena! That should be fine. Let us know how it turns out. 🙂
Dandy recipe. So many stroganoff recipes are bland. I did some tinkering. Since we love mushrooms I increased their number. I also added ¼ cup Chardonnay wine. I am 84 years old and love to cook.
Hi Jim! That sounds delicious! Thanks for sharing.
Excellent! I used this with leftover brisket! Everyone devoted it! I had to double the sauce recipe due a pound of egg noodles, and it was still just barely enough.
That’s nice to know, thanks for sharing. So happy that the recipe was a huge hit!
Hi Natasha, Thank you so much for this recipe. I made it last night and it was the best beef stroganoff ever! Very easy to make as well. I also appreciate that you added the slide tab to recalculate measurements per number of servings.
Hi Lorri! Thank you for the feedback. So glad you enjoy this recipe. 🙂
Made almost exactly as written. I didn’t have heavy cream so I used milk and a little extra sour cream. I totally spaced making my noodles and we had someplace to go so ended up making 3 minute rice with it. Still good but I wish the directions would have included making the noodles since I was in a rush with a lot on my mind and literally just followed the instructions for the recipe which didn’t involve making the noodles.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
Jennifer- Boil water, add a bag of egg noodles to the water and continue simmering for 10 minutes. Drain and add to your stroganoff. Easy peezy!
Can I make this recipe the day before? If so how do I heat it up
Hi Judi! Yes, you can reheat the Beef Stroganoff over low heat just until warmed through so the sauce doesn’t break and stays creamy. I like to make fresh noodles to serve with.
Hi, I’m excited to try this recipe. Just wondering if the nutrition information is for the Beef Stroganoff alone or if the butter egg noodles are included. The carb count seems high for just the Stroganoff
Hi Debbie, the nutrition label does not include the egg noodles. I hope you love this recipe!
This is the best recipe I’ve ever tried for beef stroganoff. I’ll never use another one!
That’s wonderful, Lindsey! So glad you liked it.
could you use a beef chuck roast for this? or is that cut of beef too tough
Some of my readers have reported good results using ground chuck beef. Also, see my notes above for recommendations on the best beef cuts to use.
Great recipe and very easy to follow! You might want to add a bit more salt after browning the meat. Also make sure to get a wide pan, so it’s easier to thicken the sauce.
Thank you for sharing, Igor! 🙂
Excellent recipe. Only thing I changed was my own personnel “cheat code”. A tablespoon of Better Than Bouillion Beef Base.
Thank you! I’m glad you loved it. 🙂
Hi! I was thinking about making stroganoff for dinner and then freezing for my parents, is this dish is freezable?
Hi Jenni! I have not frozen this but some of my readers have reported good results freezing it. 🙂
The only mistake I made was not using a better cut of meat! I used beef stew meat and cut it pretty small – but filet would have been TOTALLY AMAZING.
My family loved it!
I’m glad your family loved it! 🙂
This was delicious as written. It was so easy and fast to make with not too many ingredients or steps. This was Anxiety free cooking for me. Thanks for the great recipe my son and I loved it. I will be making it again.
You’re very welcome. I hope your family will love all the recipes that you will try!
This is so good! Reminds me of Rigatoni D from Maggiano’s Restaurant in Chicago! This recipe is a keeper!
So glad you loved it! Thank you for sharing.
sensational, this beef stroganoff recipe was a tremendous hit, i will make it again, we loved it.
I’m so happy to hear it was a hit, Barbie! Thank you so much for sharing that with me.
You should really add left over smoked brisket to the cuts of beef to use in this recipe!
I’ve made it several times now, with the smoky beef adding a generous portion of delicious to the dish!
That sounds delicious! 🙂
Sooooo good. Amazing. I added more garlic and used chicken broth because that’s what I had on hand. But the flavor is amazing. Served with mashed potatoes. *Chef’s kiss*
Hi Oriana! That’s wonderful. Thank you for sharing.
This was amazing! Double it you will be happy you did with leftovers. This dish will be added to our rotation.
Hi Cindi! I’m so glad you loved it. Thank you for the feedback.
Maybe I’m missing it but when do you cook and add the noodles?
Hi Monica! This recipe is just for the stroganoff. The egg noodles are recommended as something to serve with. 🙂
Love your recipes, Natasha, but very curious as to why there is no paprika in this???
Hi Diane! Thank you! I’m glad you love them. We enjoy this recipe as is, but some of my readers have commented that they love adding paprika to it. You can do so if you prefer. 🙂
Hubby asked me to make beef stroganoff, which I had never made before. So the first place I looked was Natasha’s Kitchen. As usual I found my forever recipe to go along with my FAVORITE beef stew, and yummy baked ziti! My son wolfed it down like crazy and told me to make it again, please! There will be a race to pack lunches tomorrow because we’ll all want the leftovers!
Hello Kathy, that’s always inspiring to hear good results! Thanks a lot for sharing and for trusting me and my recipes.
My husband is the cook and I found this recipe. Had it tonight and we both agree it is the best Beef Stroganoff ever!
I am so glad he doubled the recipe, can’t wait for leftovers!
Thank you so much.
You’re so very welcome, Robin! I’m so glad it was a hit.
Once you make this recipe is it possible to let it sit in the oven on warm for about 30-45 minutes if you don’t plan to eat right away?
Hi Suz, you can keep warm but keep an eye on it in case your oven runs too hot; some ovens have the keep warm setting that should work well (100 degrees usually). You don’t want it to be simmering, or the sauce might separate.
Good advice! Thank you! I can’t wait to make this for my family.
Beef Stroganoff has never been so good. Thank you for this amazing recipe. We could not stop eating and I think my husband licked his plate! I did add red pepper flakes. I love to cook and this was truly the best!
I’m so glad to hear that. I appreciate the wonderful feedback. Thank you
I like a lot of sauce so I doubled the in ingredients for the sauce and thought it was barely enough. I also used beef stock instead of broth.
Delicious!
Big hit, our guests liked it so much they asked for the recipe and made it the following week for their vistors.
Hi Bill, adding sauce sounds great and we’re glad that you enjoyed it!
I made this but realized I was out of sour cream. To avoid a trip to the grocery store, I substituted the dip I made (sour cream with onion soup mix) for the sour cream and it was delicious.
Hi Mary! That’s great to hear. I’m glad it turned out for you.
I made this recipe for my family because it is one of my daughter’s favorite dishes. She was leaving for college and I wanted her to have the meal of her choice before she left. I tried this recipe and I’m so happy I did, it was delicious, BEST stroganoff we ever had. I will be making this again, no doubt! Thanks Natasha!
I’m so glad it was a hit, Julie! Thank you for sharing.
The heavy cream made this dish much lighter than using sour cream alone without changing the taste. Delicious!
Thank you for the feedback, Larien! So glad you loved it.
Looks great, and I’m sure it is, but you are forgetting one of the most basic and important culinary skills there is; to season the dish with each ingredient added. Season the meat with salt and pepper, then season the onions and mushrooms with more salt and pepper, etc. You build up layers of flavor by doing this. Be sure not to over-salt, of course, but a pinch of salt and pepper in each ingredient will truly bring out the flavor of the dish. BTW, I’m not making this up; it’s one of the very first things they teach you in culinary school, and one of the most important things to do. Hope this helps.
Thanks for the tip, we appreciate it!
Agree. The sauce was delicious but the beef and mushrooms were underseasoned. Lightly salting each as they were added would have improved the dish.
Natasha, your Beef Stroganaff recipe is absolutely delicious! My hubby and I used the tenderloin beef filet mignon tips from the Kansas City Steak Company and they were so tender and perfect for your recipe! Your recipe is now our Stroganoff recipe! We served it on rice. It’s the best stroganoff ever!!! ♥️ I’m looking forward to ordering your new cookbook when it comes out!
Thank you, Natasha!
Hi Christine! Thank you. I’m so glad you love it. October 2023 is the expected release. Be sure to click on my subscribe link from the menu above to get all our updates.
Tried this one a few times and then branched out to your slow cooker recipe, but this one is the winner by far for us.
Thanks for sharing, Jacob! So glad you love the recipe.
Amazing recipe! favourite in or house! I add jar or pickled baby onions and jar of pickled tiny gerkins too and its soooo good! In fact, thats what we are having for dinner today! Thank you so much for lovely recipe! Easy to follow and its utterly delicious!
That’s just awesome! Thank you for sharing your wonderful review, Laura! I’m so glad this was a hit in your home!
The best I’ve ever made! Heavy cream made all the difference! Only difference I made was using minced onion instead of fresh.
Glad you loved the recipe, Trudi! Thank you for sharing.
This recipe is delicious, thank you! I used left over pot roast and followed everything else as written
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Hi Natasha!
I don’t have any onion but I have everything else. Can I make without Onion?
Hi Shannon. It may be lacking in flavor a bit but should be fine.
I am a fan of all your recipes!
Simple to follow and always the best.
Thank you for that wonderful compliment!
Hi Natasha. I am one of your many followers and have tried a couple of your recipes which made a hit with my family. I want to try this beef stroganoff recipe tonight and I’m wondering if I can use a cooking cream instead of whipping cream. Then follow the rest of your ingredients.
Hi Elsa, I think that will work. Please share with us how it goes if you try that.
I made several substitutions, but it still turned out great. I used skirt steak, 2% milk instead of heavy whipping cream, and plain goat milk yogurt instead of sour cream. Will be making again!
Thank you so much for sharing that with us, Cameron! I’m so glad that worked out well!
Fabulous! The cream really makes a difference. Most do not suggest adding that with the sour cream. More gravy, Hooray! Thanks for sharing!
You’re welcome, Deborah! Glad you loved the recipe.
This was so, so good! Easy to follow and delicious. I used ground beef and it was still super good! I served over ribbon noodles. I’m such a fan of your recipes. Another hit! Thank you!!
Aww, thank you, Katie! I’m so glad you love my recipes.
A wonderful and easy recipe! I cooked it for the first time and it came out great! My husband loved it too! 😋 thank you so much for sharing it!
You’re welcome! I’m glad that your family enjoyed this recipe.
The Stroganoff was delicious. I have tried several recipes and this is definitely the best.
That’s great to hear! Thank you for the feedback. 🙂
I tried you beef Stroganoff it was absolutely the best I have ever made..Will keep this yummy recipe for years to come.Thank you so much
That’s so great! It sounds like you have a new favorite, Betty! Thank you so much for sharing that with me.
Not bad as is, but double the sour cream, mushrooms, and half-again the onion, and it’s great. Hadn’t thought of the touch of Dijon. Gives it a nice extra zing.
Most of my Christmas dinner were your recipes and now so are the leftovers. Amazing. Your food is delicious and presented in a gentle way so that people like me can follow. I am a groupie. Thank you!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Made this with left over beef tenderloin from Christmas. This is the BEST stroganoff recipe I’ve used! Thank YOU!
That’s just awesome! Thank you for sharing your wonderful review, Tina!
This Beef Stroganoff is OUTSTANDING! Delizioso!
I used my Christmas leftovers of standing rib roast .
Hi Cheryl! I’m so glad you loved it. Thank you for sharing.
Wondering how I would size this recipe up for a larger family. Could I just double the ingredients?
Hi Rob! Yes, this recipe doubles well. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Hi Rob, that will work. One of our readers shared this “AT the request from my Son, the recipe was doubled and he didnt even take his first bite. Loved by the entire fam.” I hope that helps.
Hi .. I was wondering if I could use my crockpot to make this recipe and if so how would I go about it ??
ThankYou
Randy
Hi Randy! I haven’t tested this recipe in a crockpot. I think it could work. Let us know how it turns out if you experiment with it.
This was fabulous, I made it straight from the recipe using beef tenderloin and it was delicious! In the future I plan to use a splash or two of red wine before the beef broth to deglaze for a bold flavor. I served this to my husband with a glass of bordeaux!
Natasha, thanks for the recipe. I’m going to try it tonight. Looks so yummy! I would love to tweak it to reduce the fat. What can I use in lieu of the heavy cream? Greek yogurt? Other ideas? I know it won’t be as tasty without the extra fat, but close enough? Thanks!
Hi Indy, I haven’t tried a 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.
Natashas – Your beef stroganoff recipe was incredible. The sauce was so good you could “drink it”! I am going to try this with chicken as well. Thanks for a wonderful new recipe
Hi Donna! That’s wonderful to hear. Thank you.
Hi!! I’ve made this before and it is a hands down fave. Making it tonight for guests and I’m wondering if it’s something I can prepare ahead of time?
Hi Mary! You can definitely prep your ingredients, have them measured out, and ready to go. 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 so the sauce doesn’t break and stays creamy.
I make this receipe with barbacoa that I pick up at the mercado instead of sirloin This recipe is perfect!
That sounds good and that’s nice to know that you love this recipe!
I didn’t eat it yet but it looks good but my dad put in TWO minced garlic 🙁 it was supposed to have 1 minced garlic…
I hope you will love the taste!
Could you substitute creme fraiche for the sor cream. It would avoid potential curdling?
I think it could work but I haven’t tested it to advise.
Love it, looks fantastic,Definitely put egg noodles on bottom of plate. You make fantastic dishes.
Thank you, Jeannette! So glad you love my recipes.
I used this with Montana venison and it was excellent! I will use this for Alaskan Caribou also. Love the Dijon Mustard flavor!
Hi Brian! That sounds delicious. Thank you for the feedback. I’m glad you enjoyed the recipe.
Soo good! I followed this exact recipe except I omitted the worcershire sauce and used cubed pressure cooked chuck roast instead of seared steak. The meat was fall apart soft and decadent, and complemented this dish very much. Thank you for the recipe Natasha!
I’m so glad you loved it, Angelina! Thank you for your feedback.
Wow! This recipe is so simple, quick and delicious! Definitely adding to our go to recipe book. Thank you!
Yay, that’s awesome! Thanks for sharing that with us, Angela.
Thank you for adding the history regarding this dish. I used some leftover thin sliced bbq’d tri-tip and it turned out great! The mustard added some depth as well. My wife is from Siberia (Krasnoyarsk) and she never knew this originated in her home country.
You’re welcome, glad you appreciate that and the recipe!
This is delicious as written! I love beef stroganoff and have made my mom’s recipe for years.
We tried this one tonight and it was so good! This will be my go to from now on. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
This is delicious as written! I love beef stroganoff and have made my mom’s recipe for years.
We tried this one tonight and it was so good! This will be my go to from now on.
I’m so glad this recipe was a hit, Jennifer! Thank you for your great feedback!
I usually mix your recipe up with my own twists. All are generally good. Tonight I made it straight to your recipe and it was a winner. My 3 year old ate her whole plate and asked for more steak. That never happens. Thank you!
Hello Mike, thank you for following the recipe. We’re happy to know that you loved it especially your 3 yr old!
This is a very good, very standard recipe which will easily and quickly produce a nice stroganoff. But for the life of me I cannot understand why one would take a steak, slice it, and then try and sear it. Just cook the steak whole to medium rare, let rest, and slice. So much easier and no chance of making shoe leather.
Hello, could this be made in an instant pot? If so, can you please share time and temperature, I’m fairly new to instant pots. Thank you!!
Hi Tee, one of our readers shared this comment “Amazing! My first time cooking this dish. I used Instant Pot and added cornstarch to thicken the sauce. Sooo good and tender!” I haven’t tested it to advise of the temperature and timing.
Planning on making this for dinner tonight. Can you use top sirloin and get similar results?
Hi Rick! This will work with Sirloin! Here’s what one of my readers wrote: “Amazing recipe have made it twice once with sirloin and the other time with pork fillet. Both were delicious and lots of compliments 👍” I hope that helps!
Delicious!
I am going to double the sauce next time, but keeping the amount of noodles & beef the same.
Shortcuts:
Used leftover cooked roast beef & drained canned mushrooms, both stirred in at the end.
Also used chicken broth to cook the noodles & for the sauce.
I’m glad to hear that, Alice! Thank you for sharing.
Hello,
This looks so yummy!! But I’m gluten intolerant and was wondering if I could sub the flour with gluten free rice flour? Any other suggestions would be appreciated.
I’d love to give this recipe a try!
Thank you, Becky
Hi Becky! I have not tested it to advise. One of my readers reported using corn starch with good results.
I didn’t have regular flour and now can’t remember if I used coconut or arrowroot.. I have a SLEW of alternative flours (LOL!) I wish the sauce was thicker (maybe bc of the flour sub/maybe because I was impatient on my simmer) but the taste was excellent!
I am not a big fan of mushrooms but wanted to try it for my husband and I have to admit this is DELICIOUS! So much so that this is the second time I am making in 2 weeks.
That’s wonderful, Kelly! I’m so glad it’s loved!
Delicious recipe! I ended up using portobello mushrooms because it was all I had on hand. Turned out perfect. Will definitely make again.
That’s wonderful! I’m glad it was enjoyed.
Great recipe, but I think you need to open your eyes to Flank Steak or Hanger Steak. Both cuts, when sliced against the grain, are much better steaks thanSirloin outright. Have better flavor than tenderloins/filet, and are almost as tender, if sliced correctly, as a Rib-eye. I use either cut in all of my stir-fries, fajitas and, yes, stroganoff!
Thank you for your feedback and suggestion, Christian!
Amazing! My first time cooking this dish. I used Instant Pot and added corn starch to thicken the sauce. Sooo good and tender!
Thank you for sharing, Olga! I’m so glad you loved it.
AT the request from my Son, the recipe was doubled and he didnt even take his first bite. Loved by the entire fam.
That’s wonderful, Juli! I’m so glad it was loved!
I made this when I was eating meat.Now I am a vegetarian not super strict still will used beef and chicken broth.
I wonder if you have a mushroom stroganoff recipe or if I can just leave out the beef in this one.
Hi Shelly, I don’t have that recipe but you can leave the beef if you want.
Shelly, I’m a vegetarian and this is what I do….try soy curls…use them like the way you would beef. I use the thick rice noodles (Thai noodles) instead of egg noodles. It taste just like stroganoff.
This was DELICIOUS!!! I’m not normally a recipe-follower but I followed this one to a t and we loved it!!! Thank you so much for sharing!
That’s wonderful to hear, Aly! So glad you loved this recipe. Thanks for the review.
Another “new” recipe for an old classic dish. Boring. Not enough sauce, the sauce is very bland, and not enough sour cream taste. I will continue to stay with the tried and true classic recipe.
Hi Bobby! This recipe has great reviews. Did you make any substitutions or miss anything? I’m sorry you did not enjoy this recipe but I’m glad you have a recipe you enjoy.
Thank you for sharing this amazing recipe! It was easy to follow and produced a delicious dish!! Seriously the tastiest thing I’ve made in a while. Even my boys liked it, which is saying something.
That’s awesome! Thank you for your good comments and feedback, we appreciate it.
Can I make this without mushrooms? My husband and son are not a fan. Thank you
Hi Kelly, mushrooms do add quite a bit of flavor and you would miss them in this dish. Thanks for your feedback.
Can you make ahead & freeze cooking the noodles just a little.
I usually service the noodles on the same day I cook it.
Well I’m going to try this at the fire station when I go back on shift. I’ll let you know how the guys like it.
I hope everyone loves it, Wade!! We look forward to your feedback!
Can this be frozen? I can’t wait to try it – I want to take it camping and was hoping it would survive being frozen first?
Hi Shannon, 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.
If you have a vacuum seal machine, it does great when freezing!!
This recipe was spot on! The taste of the gravy is rich and full of body and flavor! It’s an extremely easy dish to prepare as well
I’m so happy you enjoyed that. Thank you for sharing that with us, JoJo!
How many people does this recipe feed? Sounds delicious. Having a couple over for their Anniversay.
Hi Elizabeth! I have the number of servings listed on the recipe card. You can also hover your cursor over the number of servings in red lettering and slide it to the right or left to increase/decrease the serving size.
Hi, when you hover and change the servings, the ingredients increase or decrease but the instructions stay the same no matter what you change the servings to. I wish that could be changed.
Hi Rob! Yes, unfortunately, the website doesn’t have this feature. Hopefully something that will be available in the future.
Would it work if I make this a day ahead?
If so, If it’s all been properly refrigerated, should it be assembled right before serving? Im a little worried about the rare beef.
Thank you in advance!
Hi Ann, 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.
Not since the internet got going in the 90’s have I ever added a comment on a recipe. EVER! This is nuts good. Do it to the letter the first time around and tweak it as you see fit. Natasha’s skills are wonderful and simple to follow. Trying Mongolian beef next.
Thank you so much for the great feedback, John! I’m so glad you enjoyed this recipe. I hope you love the Mongolian Beef as well! 🙂
This is the BEST! Using it again this Friday for my Fiance’s birthday dinner and party,Having a few couples over and since this is his favorite and he made sure is what being served. I will serve it with noodles and the green onions for garnish. Thank you for making me a wonderful cook and keeping my fiance’ loving all your wondwerful dishes!!
Hi Beth! You’re welcome. I’m so glad you both love this recipe. Happy “early” Birthday to your fiancé!
Tried this recipe and do not want to use any other one again- it is really the best- thanks
That’s so great! It sounds like you have a new favorite, Debbie!
This is the best beef stroganoff I’ve ever made. I doubled it and it still came out perfect (though I did have to use a little corn starch and water to thicken it a bit more). Served it with egg noodles and it was a HUGE hit. Seriously, make this. You won’t regret it. Thanks for the awesome recipe!
I’m so glad you enjoyed it, Maria!
My husband used elk tenderloins and he followed your directions exactly. It was so good everyone wanted to lick their plates. Love all your recipes. Thanks for creating such delicious and easy to follow recipes.
Hooray! I’m so happy to hear you all loved the beef stroganoff. Thanks for the awesome review.
My husband and I are always on the lookout for a great Beef Stroganoff recipe. We never found that one authentic recipe until now. This is the BEST! Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it, Gail!
Made this yesterday and it’s very good. My husband and I really enjoyed it.
Thats great, Marie! Glad to hear that. 🙂
Great Sauce. Will make more sauce next time. Thank you for recipe and background of the dish. Enjoying your site.
You’re very welcome! I’m glad you loved it.
Loved it! Company worthy dish! I would double all the ingredients that go into the sauce, i.e., everything but the meat and mushrooms. I used tenderloin steak to ensure is was tender. Thank you!
Extra sauce is the best! Thanks for sharing. I’m glad it was enjoyed
Natasha!! I just made your beef stroganoff… the best I have ever made. Thank you for your delicious recipes!
Kathy, love this message! Thank you so much for sharing your experience trying this recipe.
Common ingredients, easy steps, one pot cook, tastes great.
Adding this to our regular menu rotation.
Thank you Natasha!
You’re welcome! I hope you’ll love all the recipes that you will try.
Good afternoon,
I’ve made many of your recipes and have been very happy. I’m
Very happy.
Do you have a cookbook?
Hi Rick! I’m so glad you enjoy my recipes. Thank you. I’m working on my first cookbook, Fall 2023 is when it will be ready.
Made this recipe for our family last night, thank you. My husband loved it.
I’m so glad it was a hit, Brandy!
Thank you for sharing this recipe, my husband and daughter loves it. I will put this recipe in one of my top list.
You’re welcome! I hope your family will love all the recipes that you will try for them.
Was very good!!!! although i wanted twice the mushrooms lol and sauce….TY
We love those mushrooms too, Lance! I’m so glad you enjoyed this stroganoff!
I’m wanting to make this but I always want more sauce when I make similar dishes. Any recommendations on how to make it more saucy without messing up the flavor?
Hi Holly, one of my readers tried that, here’s what they said: “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.” I hope this helps!
I messed up and told my mom it was the best ever and now she blocked my number. Stroganoff is one of my all time favorite foods and I somehow never thought of adding heavy cream (we also always add beef consomme along with the broth). It was so beautifully rich. I made 3 pounds of meat so I could have it the next couple days. It will be lucky to last until lunch tomorrow. Can’t wait to play with this some more and see what creations I can come up with. Thank you! 6 stars/5 – Seth
Haha! That is funny, Seth! Thank you for the laugh and the wonderful review. I’d love to hear what some of your creations are. 🙂 Please come back and share if you are able to or tag me on Instagram or Facebook #natashaskitchen
Delicious! I used flank steak, thinly sliced and seared. Perfect! Thank you!
You’re very welcome, Sally! 🙂
Hi👋 How thin do you slice your top sirloin. One/Fourth Inch OR Half/Inch?
Hi Susan! I cut mine up to 1/2”, sometimes a lot less. It’s based on preference. It just becomes easier to overcook overly thin sirloin so you’d have to watch it.
I have a chuck roast that I can use. So just cook a little longer to tenderize?
Hi Annie, I have not tested it but some of my readers reported good results ground chuck beef.
When I use chuck in a quick sear fashion, I don’t cook longer to tenderize but rather just try to cut the larger areas of fat and then treat what is left no differently than any other meat. Typically the problem with using chuck in a quick-heat situation is that while plenty of people like medium to medium rare steak, no one likes medium-rare fat. So just cut out the fatty parts and use the nicely marbled other parts just like you would sirloin or filet. IMO 🙂
Oops I commented on the wrong recipe(was same dish but another persons version) but I was thinking of trying this 1 to see if I liked it even better than the other recipe i tried, i think thats how i got mixed up
😊
Hi Mindy! No worries. I hope you love this recipe as well. 🙂
This is comfort food for me, and this recipe is exactly what I needed! I followed all directions exactly as written and every picky eater in this house loved it. Thanks for a great recipe!
So glad to hear that! Thank you.
Awesome Recipe! Had it for dinner tonight, with left over Prime Rib Roast, worked just as good 🙂 Thanks again for all you do!
Wonderful! Thank you!! 🙂
I have filet mignon tips that I’d like to use for this recipe. Do I need to cut them into smaller pieces ?
Hi Annette, I think that will work. Please update us on how it goes if you decide to try that!
Great recipe! Perfect every time, and I make this often. Only thing I’ve changed is, I swapped the chives for fresh dill. Just like my Mom made! Thanks.
Awesome feedback, thank you for sharing!
I love stroganoff! And though this recipe is along the lines of most, it produced a much lighter meal. I did tinker with it a bit, I had left over sushi rice that I used instead of noodles and I used coconut milk instead of beef broth and 95% fat free hamburger instead of sirloin.
The end result was savory, fulfilling yet not heavy.
This is a great variation!
Hello Linda, thanks a lot for the good review! Good to know that the substitutions that you used worked so well too!
That’s great to read. We have dairy allergies so was curious if it would turn out with an alternative. Now I’m definitely going to try this! Thnx
I’ve made about 30 of her recipes lol. I make mine a little spicier, we are southern, but everyone of her meals is a friggin hit! Ive made this particular recipe about 10 times. If you are ever in Houston, let me know!!!!!
I’m happy to know that you have been enjoying the recipes that you tried!
Made this tonight and it was delicious! I used ground beef because that’s what I usually prefer for stroganoff and I used about half of the amount of mushrooms because my husband doesn’t like them lol. Even with those modifications, my husband and I both loved this dish 🙂
Ground beef sounds good too, happy to know that you both enjoyed this recipe!
I’ve made this recipe twice, before with beef and tonight with venison steak. Delicious both times, my friends and I both agreed, we couldn’t even tell we were eating venison! It is an outstanding stroganoff recipe!! 😊❤️😋
Hi Christine, good to hear that you loved the 2 versions and thank you for sharing that with us!
Where is this and the whole family loves it thank you for sharing your recipe. I always enjoy watching your videos. Thanks again
I hope you get to try this recipe soon! THank you for watching my videos!
I used almost a pound of ground beef, plus some precooked rib-eye steak…cut up….to make it to about a pound of meat. I have made Roy Andries de Groot’s stroganoff recipe (circa 1966) which calls for a more highly spiced, flavored sauce, so I added more dijon mustard plus some chili powder and paprika. tasted great! Using ground beef certainly makes the kitchen clean-up easier than searing meat at high temperatures with splatters everywhere! Thanks!
Thank you so much for sharing that with me, Douglas! I’m so glad you enjoyed it!
I made this recipe several times. It is So delicious and easy to make.
I’m so glad you enjoyed it, Marie-Claude!
Added to the Family Cookbook – Awesome – thanks!
One suggestion, beef consume is a great add rather than broth
Thank you so much for sharing that with me, Elizabth! I’m happy you enjoyed it!
So I usually dont cook very well. Something usually goes wrong and the meals dont quite turn out well. But… I followed this recipe to the letter and it turned out to be the best meal I every cooked. It was perfect. Even my skeptical daughter went back for seconds. I now reign “King of the Kitchen”!
Hi Mike! I’m so glad you loved this recipe. Thank you for the wonderful review. I hope you find many more recipes you can successfully make and enjoy! 😉
It looks good! I would love to try this and can I use chicken instead of beef?
Yes, that would work.
Can you use a crock pot sear the beef and put it in a Crock-Pot with all the other ingredients and leave it for the day on slow?
Hi Michele, I haven’t tried using a crock pot to sear beef before, so I can’t say how that would work. If you experiment, let me know how you liked the recipe
Delicious but prices have grown so that this is now a $50 meal
I never leave reviews for recipes I’ve found online, however, this meal warrants a comment. It is delicious! I’ve been looking for a yummy stroganoff recipe and this is it. I love the flavors of the sour cream, Dijon mustard and Worcestershire sauce together. Just go ahead and make it – you won’t be disappointed.
Thank you for the review, Ellie! I’m so glad you enjoyed this recipe.
I made this for my husband for Father’s day today. It was a hit, he wants this again. I followed your recipe all the way. Even the picky kids loved it.
Definitely making this again!!
Thank you for following the recipe exactly as written. I’m glad it was a hit!
Made this recipe for my husband and it was really tasty. We had to use corkscrew noodles because no egg noodles to be found in our area. I really think the noodles added another flavor to this dish. We will have this again.
Sounds great, I’m glad that worked out fine!
Made it tonight and even my little ones who are picky eaters were licking their bowls. My Russian wife also loved it. I highly recommend you use ribeyes and if that’s not your flavor, go with filet. If you don’t have to, don’t go cheap on the steak. Also, I used cornstarch as I prefer it over flour for thickening sauce. MAKE THIS DISH!
That is the best when kids love what we parents make. That’s so great! Thank you for your great review, Greg!
One of the best beef stroganoff recipes I have tried. I used left over prime rib, substituded 1/2 c Non Fat Half and Half for the cream as I am dieting and did add 1/4 c red wine. Will definetly make again. Thanks for sharing.
I’m so glad it was a hit, Maureen! That’s so great!
An absolutely fab recipe. I made it with leftover sirloin cap. Simple and delicious. No leftovers!!! Ha ha ha!
Thank you Natasha!!
Love that you enjoyed it!
The recipe was lacking one thing! Red Wine. After we added a third cup of red wine for a serving of 6 it was amazingly good. Otherwise it was meh.
Omg I love this recipe I’ve made this like 10 times and still love it. All your recipes are so good 😊
Thank you so much for sharing that with me, Sonia! I’m so glad you enjoyed it!
Made the recipe exactly as listed and it was excellent! Will definitely make this one again.
Hi Jason, you loved it! Thanks for sharing.
Can you make it ahead at all so you aren’t cooking when company comes
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.