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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

5 from 10 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
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 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*
Total Fat 38g 58%
Saturated Fat 18g 90%
Cholesterol 198mg 66%
Sodium 608mg 25%
Potassium 1025mg 29%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 3g
Protein 37g 74%
Vitamin A 19.2%
Vitamin C 2.5%
Calcium 10.8%
Iron 19.1%
* 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Alina
    June 21, 2019

    Just made this for dinner tonight…Amazing!!! I only had ground sirloin on hand and it still came out delicious! Will definitely be making again. Thanks Natasha for sharing the recipe! Reply

    • Natashas Kitchen
      June 21, 2019

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

  • Ali
    June 12, 2019

    Can you use a1 instead of Worcestershire? Reply

    • Natasha
      June 12, 2019

      Hi Ali, 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

  • Lori
    June 8, 2019

    My family loved this recipe! Even my picky eater!!! Thanks so much for sharing it! Reply

    • Natashas Kitchen
      June 8, 2019

      Hi Lori, That is the best when kids love what we moms make. That’s so great! Reply

  • Margarita Muradian
    June 3, 2019

    Thank you, this was so delicious! How are you so good at all this? Reply

    • Natashas Kitchen
      June 4, 2019

      You’re so nice! Thank you Margarita! Reply

  • Roni
    May 27, 2019

    Made this last night to rave reviews! Glad I went the extra step with the whipping cream. Reply

    • Natashas Kitchen
      May 27, 2019

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

  • Marissa
    May 23, 2019

    This meal was absolutely delicious. Made it for dinner this evening and everyone loved it, there was nothing left. Thank you so much for the fantastic recipe! Reply

    • Natashas Kitchen
      May 23, 2019

      hat’s so great! It sounds like you have a new favorite, Marissa! Reply

  • Janet
    May 11, 2019

    Hi Natalie, I’m going to make this tonight and have 2 boneless ribeye steaks, around an inch to just over an inch thick. Each is just over a pound. There will be 4 adults eating this tonight, and I’m sure the men will want seconds! Should I just double the sauce recipe? I have a 500 g package of German egg noodles. Will that be enough for this amount of meat? Also your meat looked pretty lean and since the butcher cut me 2 steaks, there is some fat along the edges of the steaks. I assume I should trim all the fat? Some fat does cut into the steak, but not the marbling; there is very little marbling. Thanks for any advice. I bought a pound of cremini mushrooms just in case. 🙂 Janet Reply

    • Natasha
      May 11, 2019

      Hi Janet, you could double the recipe or do 1 1/2 times the sauce which should be enough for 4 people. 500 grams of egg noodles sounds like plenty of egg noodles but those are easy to serve/add to taste. I would trim the excess fat at the edges of the steaks. I hope you love the recipe! Reply

      • Janet
        May 14, 2019

        Thanks Natasha, here’s an update: it was a HUGE hit on Saturday night along with your Shrimp Mango Salsa! I decided to double the sauce and went for half the package of the egg noodles (which were also delicious and now my new noodle of choice!) I had extra whipping cream, and this just made it that much more amazing! My boyfriend was too full and my girlfriend’s hubby had seconds. She is a great Italian cook, so complements from them warm my heart. I will slice the meat a little thicker next time and want try a top sirloin roast when they go on sale. But the boneless ribeye’s worked perfectly! I also looked up the Russian Cookbook you mentioned and it seems really interesting and full of old Soviet recipes, not just from Russia. I love that stories go with some recipes and that there are personal notes scribbled on some editions. Anyways, thanks again for bringing me back to my Russian/Ukrainian roots! I know what I’m having for dinner tonight! Reply

        • Natashas Kitchen
          May 14, 2019

          That’s so great! Thank you for sharing that with me! Sounds like you found a new family favorite! Reply

  • Kelly
    April 29, 2019

    I made this for dinner tonight and I will definitely make it again. Thanks for sharing the recipe. I love that it can be done in a reasonable amount of time. Reply

    • Natashas Kitchen
      April 29, 2019

      We love how quick this meal is! Thank you for sharing your feedback with us! Reply

  • Vika
    April 25, 2019

    Hi Natasha, thank you for this mouth-watering recipe! I would like to make this with chicken instead of beef – would you have any recommendations for how to make that work? Thank you so much!

    Btw – love your blog and all your recipes. This is my go-to for all of my cooking. Dishes always turn out amazing. Thank you for all you and your husband do!

    Vika Reply

    • Natashas Kitchen
      April 26, 2019

      Hi Vika, I haven’t tested this sauce with chicken specifically but it may work! You may also take a looks at this recipe here as a guide! If you experiment, I’d love to know how you like this recipe! Reply

  • Carolyn Kotler
    April 23, 2019

    I use flank steak for beef stir fry. Very tender. Could it be used in the beef stroganoff recipe? Reply

    • Natasha
      April 23, 2019

      Hi Carolyn, I do think a flank steak could work here as well since it is sliced into thin strips, just be sure to sautee only a minute per side or it can become chewy. I hope you love the beef stroganoff! Reply

      • Carolyn Kotler
        April 23, 2019

        Thanks. I slice thin, like your video, and they cook in a flash. I find it e cells t for stir fry. Thanks so much! Love your recipes. Reply

        • Natashas Kitchen
          April 23, 2019

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

  • Marylou
    April 22, 2019

    This recipe was SO delicious and it came together really quickly. I made it with filet mignon and served it over egg noodles. So good. Thank you for the terrific job you do with all your recipes and videos. Love the look of your new kitchen too! Reply

    • Natashas Kitchen
      April 22, 2019

      I’m so happy you enjoyed this recipe Marylou! Reply

  • David
    April 21, 2019

    Do you buy beef from a local butcher?

    I usually put bacon in mine and use cream of mushroom soup with the sliced mushrooms as I don’t handle dairy very well.

    Leftovers you say, not in my house. Reply

    • Natasha
      April 21, 2019

      I think I need to find a local butcher! It’s so convenient to go to the grocery store that is so close to home. That is a great idea to use the mushroom soup if avoiding dairy. Thanks for sharing! Reply

  • Susan Buckethal
    April 21, 2019

    I LOVE this recipe and the history lesson that went with it. I can’t wait to make this meal. Thanks! Reply

    • Natasha
      April 21, 2019

      This was a fun recipe to research. I love that there is a story and history behind the recipe! It makes the Stroganoff that much more fun to make and eat! Reply

      • Teresa Gaines
        June 26, 2019

        About to make this tonight just went and bought everything for it… Wish me luck hope my husband like it cause he’s a very picky eater. Reply

        • Natasha
          June 26, 2019

          So fun! I hope you both love it and that your picky eater approves! Reply

  • Natalie Lawson
    April 20, 2019

    Can you make this ahead of time? Reply

    • Natasha
      April 20, 2019

      Hi Natalie, beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor if you know what I mean, just heat over low heat just until warmed through and so the sauce doesn’t break and stays creamy. Reply

  • Beth Pierce
    April 20, 2019

    I know what I am making for dinner this week! This is so mouth watering! Reply

    • Natashas Kitchen
      April 20, 2019

      I hope you love it Beth! Reply

  • Mallory Lanz
    April 20, 2019

    This is my family’s favorite weeknight comfort food. We serve it over homemade noodles for an extra special treat. Reply

    • Natashas Kitchen
      April 20, 2019

      That’s the best! Thank you so much for sharing that with me Mallory! Reply

  • Toni
    April 20, 2019

    This is my kind of comfort food! It’s so creamy and full of flavor. Reply

    • Natashas Kitchen
      April 20, 2019

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

  • Aimee Shugarman
    April 20, 2019

    My new favorite weeknight meal! Reply

    • Natashas Kitchen
      April 20, 2019

      I’m so happy you found a favorite on our blog! Thank you for that awesome review, Aimee! Reply

  • Suzy
    April 19, 2019

    My go-to weeknight meal! Reply

    • Natashas Kitchen
      April 19, 2019

      That’s so great! Thank you for sharing that with me! Reply

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