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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!

Beef Stroganoff in a pan garnished with chives

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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.

Beef stroganoff recipe up close in pan

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.

Top sirloin steak beef thinly sliced

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

Ingredients for stroganoff with beef, mushrooms, broth, mustard, sour cream, whiping cream

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:

Beef stroganoff with serving spoon garnished with chives

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.

Beef and mushrooms in creamy stroganoff sauce garnished with green onion

More Easy Dinner Recipes to try:

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

4.96 from 99 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Beef stroganoff recipe in pan
Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$20
Keyword: beef stroganoff
Cuisine: American, Russian
Course: Main Course
Calories: 689 kcal
Servings: 4 as a main course

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

  1. 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.

  2. 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.

  3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

  4. 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. 
  5. 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.

  6. 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. 

Nutrition Facts
Beef Stroganoff Recipe
Amount Per Serving
Calories 689 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 18g113%
Cholesterol 198mg66%
Sodium 608mg26%
Potassium 1025mg29%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 3g3%
Protein 37g74%
Vitamin A 960IU19%
Vitamin C 2.1mg3%
Calcium 108mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Mazza
    October 22, 2020

    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.

    Reply

    • Mazza
      October 22, 2020

      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.

      Reply

    • Natasha's Kitchen
      October 23, 2020

      Absolutely love it! Thank you for your great comments and feedback. We appreciate it.

      Reply

  • Bethany
    October 21, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Yay so perfect! Thanks for sharing that with us, Bethany. I love that you shared what you added in this recipe.

      Reply

  • Kathryn Hughes
    October 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      I hope you love this more than the version you tried at the restaurant. Enjoy!

      Reply

  • Debra
    October 6, 2020

    can chuck roast be used instead of steak

    Reply

    • Natasha's Kitchen
      October 7, 2020

      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.

      Reply

  • Bruce
    October 5, 2020

    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.

    Reply

    • Natasha
      October 6, 2020

      It is a range of 8oz to 12oz of noodles. 8 bags would definitely be too much.

      Reply

    • Mary
      October 17, 2020

      Brice, I believe the recipe meant between 8 oz up to 12 oz of egg noodles. Approx. 1 bag.

      Reply

    • Mary
      October 17, 2020

      This recipe was so delicious and easy. I added a bit extra Dijon. Slicing and braising the tenderloin was a great idea!

      Reply

      • Natasha's Kitchen
        October 18, 2020

        Perfect! Thank you so much for your great feedback, Mary.

        Reply

  • Darlene Shelby
    October 3, 2020

    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!

    Reply

    • Natashas Kitchen
      October 3, 2020

      That’s just awesome Darlene! I’m so glad you gave it a try!

      Reply

  • Susan
    September 29, 2020

    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.

    Reply

    • Natashas Kitchen
      September 29, 2020

      You’re welcome, Susan! I’m so happy you enjoyed this recipe!

      Reply

  • Chris
    September 19, 2020

    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.

    Reply

    • Natasha
      September 20, 2020

      Hi Chris, I always highly recommend making a recipe as written without substitutions the first time. I’m glad you enjoyed the flavors though.

      Reply

  • Yoli Lazaro
    September 17, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      You’re much welcome, Yoli. I am so happy to hear that you enjoyed this recipe!

      Reply

  • Rachel
    September 14, 2020

    Hello Natasha, I currently don’t have heavy cream can I just use the sour cream ? I have half and half

    Reply

    • Natashas Kitchen
      September 14, 2020

      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!

      Reply

    • julia
      September 18, 2020

      1/3 cup butter 2/3 cup whole milk heated in the pan makes whipping cream!

      Reply

  • Christie
    September 4, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hello Christie, so great to hear that! Thanks for sharing some of the things that you did to make the recipe tastier.

      Reply

  • Linda Dorrien
    September 3, 2020

    pls. advise me as to what size dutch oven did you use, such as 7 quart ? Is this considered a large size?

    Reply

  • Theresa
    August 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Theresa, I’m so glad to know that the substitutes that you used came out delicious! Thanks for sharing that with us.

      Reply

  • JJW
    August 25, 2020

    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!

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Thanks for your comments and suggestion! Yes, that’s right. You can marinate the beef before cooking if you prefer a tastier output.

      Reply

    • Bri
      September 27, 2020

      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.

      Reply

  • Jennifer
    August 24, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      You’re most welcome, Jennifer. So glad you loved this recipe!

      Reply

  • Pam
    August 23, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      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.

      Reply

  • Terry Lynn George
    August 21, 2020

    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?

    Reply

    • Natashas Kitchen
      August 21, 2020

      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.

      Reply

    • Nancy
      August 27, 2020

      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.

      Reply

      • Natashas Kitchen
        August 27, 2020

        I hope you love this recipe Nancy!

        Reply

  • Stefanie
    August 17, 2020

    Made this and it was so delicious! Husband and kids loved it.

    Reply

    • Natashas Kitchen
      August 17, 2020

      I so happy you enjoyed this recipe, Stefanie! Thank you for that wonderful review!!

      Reply

  • Stefanie
    August 17, 2020

    Made this and it was so delicious! Husband and kids loved it! Will definitely look for more of your recipes Natasha.

    Reply

    • Natashas Kitchen
      August 17, 2020

      That is the best when kids and husbands love what we moms make. That’s so great!

      Reply

  • Esha
    August 13, 2020

    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?

    Reply

    • Natashas Kitchen
      August 13, 2020

      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!

      Reply

  • Stacy
    August 12, 2020

    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.

    Reply

    • Natashas Kitchen
      August 12, 2020

      That’s just awesome Stacy! I’m so happy you enjoyed this and all of our recipes!

      Reply

  • Nick Johannes
    August 12, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 12, 2020

      Sounds great! Thank you so much for sharing your experience with us, we appreciate it.

      Reply

  • Nick Johannes
    August 12, 2020

    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.

    Reply

    • Natashas Kitchen
      August 12, 2020

      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!

      Reply

  • Rosemarie
    August 11, 2020

    I just made this tonight and it was delicious. I cooked as I follow you video.
    Love your recipes. You have a beautiful family
    God bless

    Reply

    • Natashas Kitchen
      August 11, 2020

      I’m so happy you enjoyed this recipe Rosemarie!

      Reply

  • Eileen
    August 6, 2020

    Hi Natasha
    Intried the recipe and followed the instructions ( I reckon without watching the video)
    I know were supposed to add flour for thickening but I dont seem to find the step at which it is added in the recipe.
    (My sauce is not as thick as it should be)
    Discovering Natasha’s kitchen made my confinement easier and from busy professional I became a good cook (my oldest granting me with a positive comment last nite was the epitome of my day…)
    Best, Eileen

    Reply

    • Natashas Kitchen
      August 6, 2020

      Hi Eileen, We have it listed in step 3 here: “3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.” I hope this is helpful!

      Reply

  • LeeAnn
    July 29, 2020

    Natasha, this looks delicious and I can’t wait to try it! If following a strict Keto diet, would you recommend using Almond or coconut flour? Thanks!

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi LeeAnn, I haven’t tested this with almond or coconut flour to advise. One of our readers did write in saying: ” Xanthan Gum instead of cornstarch and it turned out perfect.” I hope this helps!

      Reply

    • Alicia m bales
      September 15, 2020

      Xanthan gum works great just be careful adding it and tiny sprinkle goes a long way

      Reply

  • Linda
    July 24, 2020

    When the sauce doesn’t thicken what do you suggest??

    Reply

    • Natashas Kitchen
      July 24, 2020

      Hi Linda, To thicken it you can add more flour or reduce the cook time. Also, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!

      Reply

  • Marisa
    July 22, 2020

    Hi Natasha!

    Loved making this recipe. I followed all instructions but while sautéing the mushrooms and onions the liquid never evaporated. Was it because I washed the mushrooms? Regardless it came out great, the only thing is the sauce was not a thick creamy sauce it was slightly more on the liquid side. What do you think I could have done to make it more creamier?

    Reply

    • Natasha
      July 22, 2020

      Hi Marisa, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!

      Reply

    • Christie
      July 24, 2020

      Hi, Natasha! I made this last night for my family – it was a favorite growing up, and Mom lost her recipe – the best compliment was from Mom (who hates mushrooms) “that was so delicious, reminds me of comfort food.” She has dementia now, so the dish brought forward happy memories for my soon-to-be 79 year old BFF! I only added 1c Cabernet Sauvignon, because that is all I remembered from Mom’s recipe. Thank you so much for this special dish.

      Reply

      • Natasha
        July 26, 2020

        You are most welcome. I’m so glad to hear that you and your Mom enjoyed it.

        Reply

  • Marisa
    July 22, 2020

    Hi Natasha!! Loved this recipe it came out Delicious! I have a quick question when putting in the mushrooms and onions, the liquid didn’t really evaporate. Was it because I was the mushrooms before adding them to the Dutch oven? Other than that the outcome of this recipe was really good. I just felt my cream sauce wasn’t as creamy.

    Reply

    • Natasha
      July 22, 2020

      Hi Marisa, I haven’t tested this in a dutch oven so I can’t say for sure. I suggest following the instructions as written to see if you run into the same issue. I haven’t had that happen before so I suspect it is due to modifications.

      Reply

  • Katya
    July 19, 2020

    Can you give me the link for the large deep pan that you used in this video? I want to buy one. Thanks

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Katya, I have here a list of the kitchen tools that I use here in our Amazon Page. I think that pan can also be found on the list.

      Reply

  • Tina
    July 7, 2020

    Great recipe! I doubled the recipe (8 servings) but had to use half the amount of heavy cream plus equal part cream cheese due to what I had on hand. Still came out fantastic! If you do use cream cheese, I’d suggest making sure it’s quite soft before adding it in though.

    Reply

    • Natashas Kitchen
      July 7, 2020

      I’m so glad you enjoyed that Tina!

      Reply

  • Nicole
    July 7, 2020

    I love this recipe! Absolutely scrumptious. A little on the history of the dish- Count Strogonov died in 1817, his chef did not make this meal for him! People seem to hold onto that small piece of false history, but that chef who made the dish entered it into a culinary contest in 1891, almost 80 years after the Counts death. It is true that the first known recipe was found in the Russian cookbook you mentioned! The recipe is delicious. There was a lot of French influence in the family’s home for many many years after the Counts death, and it is more accurately believed to have been named after the Strogonov family due to their wealth and massive fortune! I’m a food-history fenatic and love to educate others 😁I hope you have a wonderful day!

    Reply

    • Natasha's Kitchen
      July 7, 2020

      So nice to know that! Thank you so much for sharing that with us, Nicole.

      Reply

  • richard
    July 7, 2020

    I very much enjoyed the video and the recipe is so easy to follow. The finished product is terrific; thanks!

    Reply

    • Natashas Kitchen
      July 7, 2020

      That’s just awesome Richard! Thank you for that wonderful review!

      Reply

  • Lisa
    July 7, 2020

    Beef stroganoff has long been one of my go-to, easy meals when I can’t think of anything else to cook! Your recipe is very similar to the way I learned to make stroganoff when I was in Russia, which of course is very different from the Hamburger Helper stroganoff I ate as a kid here. Gotta have the onions and sliced mushrooms! I love to use thinly sliced ribeye that I get from the Korean supermarket, and I have also used beef for carne picada. I also have to say, reading through your write up for the recipe, I have the same circa 1990 Russian cookbook! But, much of what I learned to cook in Russia, I don’t have a written recipe or measure anything when I cook. I love your site and your recipes, your beef stew is my favorite beef stew recipe now, and I have tried many or your other recipes. Thanks for posting such great recipes!

    Reply

    • Natashas Kitchen
      July 7, 2020

      You’re welcome, Lisa! I’m so happy you’re enjoying this recipe!

      Reply

  • Laura Ellison
    July 6, 2020

    Can I use London Broil for the beef?

    Reply

    • Natashas Kitchen
      July 6, 2020

      Hi Laura, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Marj
    July 5, 2020

    Hi,
    I dont have dijon mustard, can i skip on it or any suggestion on what to subsitute

    Reply

    • Natasha's Kitchen
      July 5, 2020

      Hello Marj, you can also use honey mustard or the classic yellow mustard. You can also leave it out and it should still work well.

      Reply

  • Nicole
    June 28, 2020

    Best online recipe for stroganoff thank you my family loves it

    Reply

    • Natasha's Kitchen
      June 29, 2020

      Awesome! Thank you so much for sharing that with us.

      Reply

  • Marianne
    June 21, 2020

    I made this for my husband for Father’s Day. He loved it, but I ended up using two lbs of top sirloin. One wasn’t nearly enough for the amount of sauce, in my opinion.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thanks for sharing that with us, Marianne.

      Reply

  • Sarah
    June 15, 2020

    Very rich but oh my goodness it was delicious and felt I was being treated to restaurant food ! Great for lockdown treat

    Reply

    • Natashas Kitchen
      June 15, 2020

      I’m so glad you enjoyed that Sarah!

      Reply

  • Fran
    June 14, 2020

    Amazing recipe have made it twice once with sirloin and the other time with pork fillet. Both were delicious and lots of compliments 👍

    Reply

    • Natasha's Kitchen
      June 14, 2020

      Wonderful! Thanks for sharing that with us.

      Reply

  • Frances O.
    June 11, 2020

    Could you make an Instant Pot version of this recipe? Or tell me what modifications you think I should do?
    Thanks!

    Reply

    • Natashas Kitchen
      June 11, 2020

      I have not tested this in an Instant Pot to advise. If you experiment with that I would love to know how you like this recipe. I’m also adding it to my list, thank you!

      Reply

  • Debbie Heizer
    June 9, 2020

    I’ve made this recipe several times, and it has been a hit every time. It’s super easy, too! I love your recipes and instructional videos.

    Reply

    • Natashas Kitchen
      June 9, 2020

      I’m so happy to hear that Debbie! Thank you for the great review!

      Reply

  • Steph
    June 7, 2020

    Delicious recipe but I changed from Dijon mustard to stone ground mustard. Made it muuuuuch better! (I dont like dijon though)

    Reply

    • Natasha's Kitchen
      June 7, 2020

      That is great! Thank you so much for sharing that with us, Steph.

      Reply

  • Kimara
    June 3, 2020

    Greetings Natasha, I tried your Beef Stroganoff recipe and i loved it. It was super easy and flavorful. I had always wanted to try a homemade Stroganoff but always thought it too complicated. But I found your site and recipe and after reading it, decided it was worth a try. Voila! It turned out awesome. Thank you so much. Looking forward to trying something else. Be well.

    Reply

    • Natashas Kitchen
      June 3, 2020

      Thank you Kimara! I’m so glad you enjoyed this recipe!

      Reply

      • Rumbi
        June 4, 2020

        Amazing recipe! Super easy to follow. My husband absolutely loved it. I didn’t have sour cream so I substituted with the same amount of plain yoghurt. Thank you for inspiring my little inner-chef! Be blessed

        Reply

        • Natashas Kitchen
          June 4, 2020

          You’re welcome Rumbi! I’m so happy you enjoyed that!

          Reply

  • Ann
    June 1, 2020

    I don’t eat beef, can I use chicken strips instead with chicken broth?

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Ann, I haven’t tested that but I bet that could work. If you experiment, please let me know how you like that.

      Reply

  • Lynn
    June 1, 2020

    A neighbor gave us thinly sliced venison. Could I use instead of beef? Thanks!

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Lynn, I haven’t tested this with venison but I imagine it may work. If you experiment please let me know how you like it.

      Reply

  • Colleen
    May 27, 2020

    I’ve been playing with different stroganoff recipes for a few years and never quite thought they were right. Yours is the best by far! My hubs could not get enough! The only change I made was using more like 2 T Worcestershire, but we love that stuff! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      May 27, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Janet
    May 24, 2020

    This was the best stroganoff recipe I’ve ever tried! I used leftovers from a prime rib we had and doubled the recipe (but did not double the sour cream). It was perfect! My dinner guests absolutely loved it and so did I! I can’t wait to try more of your recipes!

    Reply

    • Natasha's Kitchen
      May 24, 2020

      That is so awesome Janet! Thank you for giving this recipe a great review and I hope you love every recipe that you try.

      Reply

  • JC
    May 20, 2020

    Looks great. Will try it tomorrow for eight people. Should I double the recipe or more? How do I thicken or thin the sauce if needed? Thanks.

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi JC, I would double this for 8 people. To thicken it you can add more flour or reduce the cook time. To thin it I would use less flour. I hope that helps!

      Reply

      • JC
        May 21, 2020

        Didn’t have to thicken or thin. I run a tugboat in Alaska…gave the cook a break for a night. Crew all loved it.

        Reply

        • Natasha's Kitchen
          May 22, 2020

          So lovely to hear that JC. I hope you all love every recipe that you try!

          Reply

  • Amber
    May 19, 2020

    I literally licked my plate it was so good!

    Reply

    • Natashas Kitchen
      May 19, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Claudia
    May 18, 2020

    Never made Beef Stroganoff before and had two small pieces of tenderloin on my freezer. This was fantastic, will definitely make again.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Annah
    May 17, 2020

    just made this its such a simple dish to make and amazing taste. its definitely a meal I will make again. thank you for the recipe

    Reply

    • Natasha's Kitchen
      May 17, 2020

      You’re welcome! I’m so glad you loved this recipe.

      Reply

  • Millie Vergara
    May 16, 2020

    First time making it and loved it! It’s done super quick and easy. Didn’t have too good of a quality beef but the taste made up for it. Nice and hearty meal and hubby enjoyed it.

    Reply

    • Natashas Kitchen
      May 16, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review, Millie!

      Reply

  • Heather Doucette
    May 14, 2020

    Amazing! I absolutely love watching your cooking shows and your food, unbelievable. Thank you so much for the easy to follow recipes. Take care

    Reply

    • Natashas Kitchen
      May 14, 2020

      Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!

      Reply

  • Karen Aguirre
    May 4, 2020

    This is my new favorite “special” meal I am adding to my regular menu. Absolutely the best! The gravy is smooth yet robust with flavor. I cooked the meat just as directed and I could cut it with my my fork – so tender. Thank you for sharing yet another delicious recipe!!!

    Reply

    • Natasha's Kitchen
      May 4, 2020

      So glad to hear that you loved it Karen, thank you so much for sharing that with us!

      Reply

  • Rania
    May 4, 2020

    Easy recipes & delicious plates just like 5 stars restaurants

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Thank you for your compliments!

      Reply

  • Russ Young
    May 2, 2020

    Excellent, but I used venison loin , and then had 1st strawberry rhubarb pie of season I made this morning!!

    Reply

  • Shelley
    April 27, 2020

    Omg! I made this recipe tonight (doubled it because we are a family of seven) and it was so good!!! My partner even said its better than his dads, which says A lot!! Thanks so much we loved it.

    Reply

    • Natashas Kitchen
      April 27, 2020

      That’s so awesome! Thank you for that great feedback Shelley!

      Reply

  • Allison
    April 22, 2020

    Wow! What an amazing recipe, and so easy to put together too. My bf loved it so much we don’t have left overs for tomorrow night. Thanks for all the inspiration Natasha and for all the iso-living entertainment x

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Great to hear that you both loved it! Thanks for giving this recipe a try and for giving an excellent feedback.

      Reply

  • Linda Smith
    April 21, 2020

    Hi Natasha,I have made beef stroganoff a few times now and it is amazing!thank you so much for all your yummy and easy to follow recipes ..x

    Reply

    • Natasha's Kitchen
      April 21, 2020

      You’re very welcome, Linda. Looks like this is one of your favorite recipes!

      Reply

    • Mo
      April 21, 2020

      Hi Natasha!

      Long time no chat.

      Question for you or others out there. I am interested in your Beef Stroganoff recipe.

      I have seen some post here and other recipes that Sherry is highly recommended.

      Does anyone know when the Sherry comes into play? When is it added and for how long on stewing it? Simmer?

      Thanks bunches!

      Mo

      Reply

      • Patricia
        May 18, 2020

        At the end of step 2, add 1/2 cup dry sherry, and let it reduce to burn off alcohol, and proceed to step 3.

        Reply

  • Tae Jardine
    April 20, 2020

    I have made this recipe 3 times already and tonight will be my 4th. I love the taste of this stroganoff. So much better than Hamburger Helper stroganoff that we used to eat all the time – which always gave me an upset stomach.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Nice, it sounds like this could be one of your favorite recipes. Thanks for giving this a try and for your excellent feedback!

      Reply

  • Judy
    April 9, 2020

    Made this tonight. Two of my boys do not like mushrooms and they loved it. I asked if this dish should go into the rotation and everyone said yes! I think I might add a touch of sherry the next time.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Yay I think this will become one of their favorite recipes. Thank you for sharing that with us and for giving this recipe great feedback!

      Reply

  • Julie
    April 7, 2020

    Can’t wait to try this. I do not have Dijon but I have a grainy mustard. What do you think? Only going to the grocery store once a week or less. Thanks.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Hello Julie. I haven’t tried using grainy mustard yet to advise, if you decide to do an experiment please share with us how it goes.

      Reply

  • Karen
    April 7, 2020

    Made this recipe tonight for dinner; used a different cut of meat but it served well. Used 1/2 and half milk rather than heavy whipping cream because that’s what I had on hand. Doubled the amount of mushrooms and part of the other ingredients…turned out extremely well! Loved this recipe and will definitely use it again!

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Super! Thank you for sharing that with us, Karen. I’m so glad that you loved this recipe and sounds like it could become one of your favorites.

      Reply

  • Gabriela Pudlas
    April 6, 2020

    Made this recipe today with lactose free 2% milk and sour cream. I used a cheap cut of beef and did it in the pressure cooker and served it over cauliflower rice. It was fantastic, thank you.

    Reply

    • Natashas Kitchen
      April 6, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Belinda Quintana
    April 5, 2020

    I made this last night. I served it with extra wide noodles. Then added sautéed veggies on the side. A glass of good wine. Yum.

    Reply

    • Natasha's Kitchen
      April 5, 2020

      It sounds like a perfect night, Belinda. Thank you for sharing that with us and I hope you love every recipe that you try!

      Reply

  • Carly Brooks
    April 4, 2020

    Could this be frozen and then defrosted later?

    Reply

    • Natashas Kitchen
      April 4, 2020

      Hi Carly, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.

      Reply

  • Caren Mostisser
    April 4, 2020

    Made this for my daughter and son-in-law, both front-line doctors here in NYC, and we all loved it! A delicious diversion from this nightmare!

    Reply

    • Natasha's Kitchen
      April 4, 2020

      That is such a nice gesture, Caren. I am so glad that they were also able to taste it and that you all loved it! Thank you for your great feedback, I appreciate it.

      Reply

  • Jake
    April 4, 2020

    Total crowd pleaser! Happy to have found this recipe! I did roughly a 1.5x recipe, and cooked everything in one pan. Started by toasting fresh rosemary that I ground and added to a salt/pepper mix to give the sliced steak a nice dry dusting while I prepped everything else. Deglazed the pan with 1/4 cup Russian imperial stout (Figured it was appropriate) after searing the top sirloin you recommended. Only changes made other than “to taste” was chicken stock in place of beef stock, the previously stated rosemary, and I garnished each dish with a little paprika in addition to the green onion. Thankful to have found this recipe. So happy that the instructions section say the ingredient, and quantity as well. It really alleviates constant scrolling between steps and shopping list. Very nice touch. Thanks a lot!

    Reply

    • Natashas Kitchen
      April 4, 2020

      I’m so glad that was helpful, Jake! Thank you for sharing that feedback with us!

      Reply

  • Gina
    March 30, 2020

    This was one of the best beef stroganoff recipes I have tried! I didn’t have heavy cream and used whole milk and it worked fine. Definitely will be making this again!

    Reply

    • Natashas Kitchen
      March 30, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Gina! It sounds like you have a new favorite!

      Reply

  • Eileene Payne
    March 22, 2020

    I made this oh so yummy beef stroganoff recipe tonight on my cook top. I substituted plain Greek yogurt for the sour cream, and used gluten free flour. I only used butter instead of olive oil. The recipe doubles nicely. I served the stroganoff over mashed potatoes and it was absolutely delicious. This is definitely a recipe to make for company!

    Reply

    • Natasha's Kitchen
      March 22, 2020

      That is so great! I’m so happy to hear that the end result was amazing. Thank you for your review I appreciate it.

      Reply

  • Alexandra
    March 17, 2020

    If I wanted to make this in a slow cooker do I just throw all the ingredients together?

    Reply

  • Paula
    March 11, 2020

    OMG! I FINALLY found the PERFECT recipe like my mom used to make. She is Italian but makes a damn good Stroganoff that my father’s mother taught her. That generation did/does everything free hand so no measurements. Even though my mom gave me the best measurements that she could I never got it just right. I can’t wait to make it for her. Side note, to make it Keto friendly I used 1/4 tsp. Xanthan Gum instead of cornstarch and it turned out perfect. I’ll be eating it over cauliflower rice. For my mom I’ll make it the way it was intended and with egg noodles. Thank you so much you wonderful wonderful woman!

    Reply

    • Natashas Kitchen
      March 11, 2020

      That’s so great! It sounds like you have a new favorite, Paula! Thank you for sharing those tips with us.

      Reply

  • Richard Benz
    March 9, 2020

    I made this last night and posted a photo on my Facebook page. I’ve become a superstar (still giving you credit)!

    Reply

    • Natashas Kitchen
      March 9, 2020

      That’s so awesome! Sounds like you found a new favorite!

      Reply

  • Tammie
    February 26, 2020

    I prepared Natasha’s beef stroganoff this past weekend. The instructions were very concise and easy to follow. I enjoy the videos as I am a visual learner. As usual there were no leftovers, a sure fire way to determine if my family likes a dish. I used top sirloin and doubled the recipe to accommodate my family as I cook dinner for our grandchildren and their parents to allow them more time to spend with the kids after work. I recently retired and am really enjoying having time to prepare quality meals and to hear family members rave about a dish is very fulfilling. This beef stroganoff did not disappoint, the beef was tender, the sauce was rich and flavorful. This is yet another recipe that will be added to our menu.

    Reply

    • Natashas Kitchen
      February 26, 2020

      Thank you for that wonderful review, Tammie! I’m so glad you enjoyed this recipe!

      Reply

  • Carlie
    February 24, 2020

    Just finished this. It is too good!

    Reply

    • Natashas Kitchen
      February 24, 2020

      I’m so glad you enjoyed that Carlie! Thank you for that wonderful review.

      Reply

  • Char Diehm
    February 23, 2020

    Made this tonite .. OMG.. so good!

    Reply

    • Natasha's Kitchen
      February 23, 2020

      So great to hear that Char. Glad you loved it!

      Reply

  • Rabia Ali
    February 23, 2020

    It is very easy to make and very tasty . Thank you Natasha for a fabulous recipe . I love your recipes .

    Reply

    • Natasha's Kitchen
      February 24, 2020

      You’re very welcome and thank you as well for your great review! I hope you love every recipe that your try.

      Reply

  • Cris
    February 23, 2020

    Thank you for sharing this perfectly simple and deliciously wonderful recipe. It was a complete hit with my husband and myself.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      You’re very welcome! I’m glad you both loved this.

      Reply

      • Darine Abou Ammo
        March 22, 2020

        Hello Natasha I love your recipes, with what can I exchange the sour cream and Worcestershire sauce?
        R
        Thank you!

        Reply

        • Natasha's Kitchen
          March 23, 2020

          Others have tried greek yogurt in substitute to sour cream. I honestly haven’t tried anything besides Worcestershire since it works so well. I’m guessing the closest substitute might be soy sauce (but I haven’t tested that so if you experiment, add it to taste). You could also omit it and add more seasoning to taste.

          Reply

          • Patricia
            May 18, 2020

            I think Asian fish sauce would work, as a main ingredient in worcestershire is anchovies.

    • Nicole
      March 31, 2020

      Can I use strip steak

      Reply

      • Natasha's Kitchen
        March 31, 2020

        Hello Nicole, I imagine that should work too. Please let us know how it goes.

        Reply

  • Jan
    February 20, 2020

    Love this easy to do recipe for beef stroganoff! Huge hit!!

    Reply

    • Natashas Kitchen
      February 20, 2020

      That’s so awesome Jan! Thank you for that awesome review!

      Reply

  • Gregory Z.
    February 17, 2020

    I must have tried a half a dozen recipes for the perfect stroganoff and all of them have fallen short, until I tried Natasha’s. Hers has the combination of mushrooms, beef and onions for the earthy base and the sour cream and heavy whipping cream for the mild richness of dairy. The combination is unbeatable.

    Reply

    • Natashas Kitchen
      February 17, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Katie
      February 23, 2020

      Sounds really good the way u put it that way. Can’t wait to try it.

      Reply

      • Natasha's Kitchen
        February 23, 2020

        I hope you love it Katie!

        Reply

  • Elizabeth Liz Tauer
    February 16, 2020

    Awesome!!! We live in MN and used our dehydrated Morel Mushrooms. We took it for our Curling potluck and it was a hit! Love this recipe. Thank you so much!!!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Great to hear that it worked, Elizabeth. Thank you for the great review!

      Reply

      • Lisa
        February 17, 2020

        Can you put Spinach in it

        Reply

        • Natashas Kitchen
          February 17, 2020

          Hi Lisa, I have not tested that but I bet it could work!

          Reply

  • Michael Nicholas
    February 14, 2020

    Made this today with 2 “minor” changes. 1) fresh homemade egg noodles and 2) bottom round sous vide 25 hours at 132 F. A classical and classy/tasty dish. Thanks so much for the recipe!

    Reply

    • Natashas Kitchen
      February 14, 2020

      Yum! I bet this is that much more better with fresh noodles. Thank you so much for sharing that with me.

      Reply

  • jonathan Loman
    February 9, 2020

    Made this recipe tonight. Followed it to a tee. Delicious! First words out of my wife’s mouth was “This is good!”

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Thank you for the awesome review Jonathan! So glad that your wife loved this.

      Reply

  • Linda Blais
    February 9, 2020

    OH My Gosh! This Recipe is a winner I made this recipe today and my family loved it and now it’s my family favorite thanks @Natashaskitchen.com ***** 👍

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Great to hear that Linda. This recipe is indeed a favorite!

      Reply

  • Laney Nyland
    February 5, 2020

    Could this be made in a slow cooker, and if so, what might directions be, and would you use a less good cut of beef since it’s cooking a lot longer than recipe called for.

    Reply

    • Natasha's Kitchen
      February 5, 2020

      Hi Laney. You can check out my other beef stroganoff recipe.

      Reply

  • Abbi Kunce
    January 31, 2020

    So yummy!!

    Reply

    • Natashas Kitchen
      February 1, 2020

      Isn’t the flavor amazing?

      Reply

  • Linda
    January 30, 2020

    Hi there, Made this recipe and we all loved it. Was wondering if it freezes well as I would love to make a batch and freeze it for my boys when I am not around. Thanks

    Reply

    • Natashas Kitchen
      January 30, 2020

      Hi Linda, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.

      Reply

  • Fran
    January 28, 2020

    Made this last night and it was amazing. Also – I like the blue serving bowl that you used in your video. Can you tell me where they are from?

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Fran, we have that bowl listed in our shop here. I hope that helps

      Reply

      • Sarah G
        February 16, 2020

        Just wanted to ask a question–i want to try to make this like my beef tips but am unsure if I could put the cream and sour cream in the oven. Do you know if it would be ok to brown floured meat and then add the rest of the ingredients then finish in the oven for about 30-45 mins ?

        Reply

        • Natasha
          February 17, 2020

          Hi Sarah, the creamy elements would probably separate and turn oily rather than remain creamy if it were in the oven that long. I haven’t tested it but that is my best guess.

          Reply

  • Daiva Brence
    January 28, 2020

    Can I cook it in the Instapot?

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Daiva, I have not tested this in an Instant Pot to advise. If you experiment with that I would love to know how you like this recipe.

      Reply

  • Cindy Gawlik
    January 26, 2020

    This recipe was easy and the taste was excellent. I followed your advice and used Angus top sirloin. My husband says he hates mushrooms, but will eat Cream of Mushroom soup (from a can, ugh.) So I took a chance. He had two helpings!

    I’m just curious about your slow cooker version. The ingredients seem so different. I would like to try it one day.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Cindy! The ingredients are different since that one is a lot more involved. I hope you try that version soon too.

      Reply

  • Amy
    January 24, 2020

    Fantastic!!!

    Reply

    • Natashas Kitchen
      January 24, 2020

      I’m so glad you liked that, Amy!

      Reply

  • Sheryl Becker
    January 23, 2020

    Delicious and easy! Flavour!

    Reply

    • Natashas Kitchen
      January 23, 2020

      I’m so glad you liked that, Sheryl!

      Reply

  • Adrian
    January 20, 2020

    I substituted the beef with pork tenderloin and it turned out fantastic!

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you so much for sharing that, Adrian! I’m happy you liked this recipe.

      Reply

  • Adrian
    January 20, 2020

    I substituted the beef with pork tenderloin and it turned out fantastic!

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you for that great feedback, Adrian!

      Reply

  • Melissa Matthews
    January 16, 2020

    Hey natasha, just wanted to say that your recipe for beef stroganoff was the best. I made it last week and my boys loved it. We loved it so much we are craving it again and will be making it again this week. Im going to lidl to get the good quality beef. I really like how you explained not to cook the beef too long so it wasnt chewy. Thanks for all you do. Yum yum.

    Reply

    • Natashas Kitchen
      January 16, 2020

      Hi Melissa, thank you so much for stopping by. And thank you for that amazing review!

      Reply

  • Ashley
    January 15, 2020

    This is the second recipe I’ve made of yours and again it was a hit. Especially with my dad who is somewhat picky (although he denies it). Good flavor and the meat was tender. Thank you! Will remake

    Reply

    • Natashas Kitchen
      January 15, 2020

      That’s just awesome, Ashley! Isn’t it the best when the picky eater approves?

      Reply

  • Tony
    January 15, 2020

    Just made this tonight. This tasted like I remembered Beef Stroganoff tasting. Thank you for the recipe and video.

    Reply

    • Natashas Kitchen
      January 15, 2020

      You’re welcome! I’m so happy you enjoyed it, Tony!

      Reply

      • Melissa Matthews
        January 16, 2020

        Well, I have to be honest, it was absolutely delicious, and I’m making it again tomorrow. My friend used your recipe last week because she was craving beef stroganoff too and it turned out great as well!

        Reply

        • Natashas Kitchen
          January 17, 2020

          That’s just awesome!! Thank you for sharing your wonderful review, Melissa!

          Reply

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