Beef Stroganoff Recipe (VIDEO)
Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!
We love one pot beef dinners like our filet mignon, beef stir fry, or beef stew. If you haven’t tried beef stroganoff, you are in for a treat!
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Beef Stroganoff Recipe
There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
What is the Best Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for best results. A poor quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:
- Top Sirloin (be sure it says “TOP sirloin”)
- Boneless Ribeye steak
- Beef Tenderloin
- Filet Mignon tips
- If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.
What is Stroganoff Sauce Made of?
Although this recipe calls for a high quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
- Mustard
How to Serve Beef Stroganoff:
Beef stroganoff is packed with flavor from it’s creamy mushroom sauce so pair it with simple grains or starches that won’t compete with the sauce, such as:
- Egg noodles, lightly buttered (our favorite!)
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
Who Invented Beef Stroganoff?
Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.
More Easy Dinner Recipes to try:
- Chicken Fricassee – a timeless French classic
- Lasagna – beefy, saucy, cheesy and delicious
- Chicken Pesto Pasta – in a pesto cream sauce
- Beef Chili – quick and so satisfying
- Creamy Shrimp Pasta – restaurant quality
How to Make Beef Stroganoff:
Watch Natasha make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and impressive for company.
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Beef Stroganoff Recipe
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak thinly sliced into strips*
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/2 medium onion finely chopped
- 1/2 lb brown mushrooms thickly sliced
- 1 garlic cloves minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
To Serve:
- 1 Tbsp green onion to garnish
- 8-12 oz egg noodles to serve
Instructions
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Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
-
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
-
Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
-
Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
-
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
-
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
Recipe Notes
For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
I’m so happy you enjoyed that. Thank you for sharing that with us Alina!
Can you use a1 instead of Worcestershire?
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.
My family loved this recipe! Even my picky eater!!! Thanks so much for sharing it!
Hi Lori, That is the best when kids love what we moms make. That’s so great!
Thank you, this was so delicious! How are you so good at all this?
You’re so nice! Thank you Margarita!
Made this last night to rave reviews! Glad I went the extra step with the whipping cream.
That’s just awesome!! Thank you for sharing your wonderful review, Roni!
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!
hat’s so great! It sounds like you have a new favorite, Marissa!
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
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!
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!
That’s so great! Thank you for sharing that with me! Sounds like you found a new family favorite!
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.
We love how quick this meal is! Thank you for sharing your feedback with us!
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
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!
I use flank steak for beef stir fry. Very tender. Could it be used in the beef stroganoff recipe?
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!
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.
You’re so welcome! I’m happy you enjoyed that!
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!
I’m so happy you enjoyed this recipe Marylou!
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.
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!
I LOVE this recipe and the history lesson that went with it. I can’t wait to make this meal. Thanks!
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!
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.
So fun! I hope you both love it and that your picky eater approves!
Can you make this ahead of time?
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.
I know what I am making for dinner this week! This is so mouth watering!
I hope you love it Beth!
This is my family’s favorite weeknight comfort food. We serve it over homemade noodles for an extra special treat.
That’s the best! Thank you so much for sharing that with me Mallory!
This is my kind of comfort food! It’s so creamy and full of flavor.
I’m so happy you enjoyed that. Thank you for sharing that with us!
My new favorite weeknight meal!
I’m so happy you found a favorite on our blog! Thank you for that awesome review, Aimee!
My go-to weeknight meal!
That’s so great! Thank you for sharing that with me!