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
-
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
Natasha Kravchuk
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Roasted Beef Tenderloin (VIDEO) 
Slow-Cooked Beef Stroganoff 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
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!
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!
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!
When the sauce doesn’t thicken what do you suggest??
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!
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?
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!
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.
You are most welcome. I’m so glad to hear that you and your Mom enjoyed it.
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.
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.
Can you give me the link for the large deep pan that you used in this video? I want to buy one. Thanks
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.
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.
I’m so glad you enjoyed that Tina!
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!
So nice to know that! Thank you so much for sharing that with us, Nicole.
I very much enjoyed the video and the recipe is so easy to follow. The finished product is terrific; thanks!
That’s just awesome Richard! Thank you for that wonderful review!
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!
You’re welcome, Lisa! I’m so happy you’re enjoying this recipe!
Can I use London Broil for the beef?
Hi Laura, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi,
I dont have dijon mustard, can i skip on it or any suggestion on what to subsitute
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.
Best online recipe for stroganoff thank you my family loves it
Awesome! Thank you so much for sharing that with us.
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.
Thanks for sharing that with us, Marianne.
Very rich but oh my goodness it was delicious and felt I was being treated to restaurant food ! Great for lockdown treat
I’m so glad you enjoyed that Sarah!
Amazing recipe have made it twice once with sirloin and the other time with pork fillet. Both were delicious and lots of compliments 👍
Wonderful! Thanks for sharing that with us.
Could you make an Instant Pot version of this recipe? Or tell me what modifications you think I should do?
Thanks!
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!
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.
I’m so happy to hear that Debbie! Thank you for the great review!
Delicious recipe but I changed from Dijon mustard to stone ground mustard. Made it muuuuuch better! (I dont like dijon though)
That is great! Thank you so much for sharing that with us, Steph.
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.
Thank you Kimara! I’m so glad you enjoyed this recipe!
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
You’re welcome Rumbi! I’m so happy you enjoyed that!
I don’t eat beef, can I use chicken strips instead with chicken broth?
Hi Ann, I haven’t tested that but I bet that could work. If you experiment, please let me know how you like that.
A neighbor gave us thinly sliced venison. Could I use instead of beef? Thanks!
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.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
That is so awesome Janet! Thank you for giving this recipe a great review and I hope you love every recipe that you try.
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.
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!
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.
So lovely to hear that JC. I hope you all love every recipe that you try!
I literally licked my plate it was so good!
That’s so great! It sounds like you have a new favorite!
Never made Beef Stroganoff before and had two small pieces of tenderloin on my freezer. This was fantastic, will definitely make again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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
You’re welcome! I’m so glad you loved this recipe.
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.
I’m so glad you enjoyed it! Thank you for the wonderful review, Millie!
Amazing! I absolutely love watching your cooking shows and your food, unbelievable. Thank you so much for the easy to follow recipes. Take care
Thank you for that wonderful compliment! I’m so happy you’re enjoying our recipes!
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!!!
So glad to hear that you loved it Karen, thank you so much for sharing that with us!
Easy recipes & delicious plates just like 5 stars restaurants
Thank you for your compliments!
Excellent, but I used venison loin , and then had 1st strawberry rhubarb pie of season I made this morning!!
I”m so glad you loved the recipe!
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.
That’s so awesome! Thank you for that great feedback Shelley!
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
Great to hear that you both loved it! Thanks for giving this recipe a try and for giving an excellent feedback.
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
You’re very welcome, Linda. Looks like this is one of your favorite recipes!
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
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.
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.
Nice, it sounds like this could be one of your favorite recipes. Thanks for giving this a try and for your excellent feedback!
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.
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!
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.
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.
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!
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.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
It sounds like a perfect night, Belinda. Thank you for sharing that with us and I hope you love every recipe that you try!
Could this be frozen and then defrosted later?
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.
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!
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.
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!
I’m so glad that was helpful, Jake! Thank you for sharing that feedback with us!
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!
That’s just awesome!! Thank you for sharing your wonderful review, Gina! It sounds like you have a new favorite!
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!
That is so great! I’m so happy to hear that the end result was amazing. Thank you for your review I appreciate it.
If I wanted to make this in a slow cooker do I just throw all the ingredients together?
Hi Alexandra, Our Slow Cooker Beef Stroganoff recipe is perfect for that.
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!
That’s so great! It sounds like you have a new favorite, Paula! Thank you for sharing those tips with us.
I made this last night and posted a photo on my Facebook page. I’ve become a superstar (still giving you credit)!
That’s so awesome! Sounds like you found a new favorite!
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.
Thank you for that wonderful review, Tammie! I’m so glad you enjoyed this recipe!
Just finished this. It is too good!
I’m so glad you enjoyed that Carlie! Thank you for that wonderful review.
Made this tonite .. OMG.. so good!
So great to hear that Char. Glad you loved it!
It is very easy to make and very tasty . Thank you Natasha for a fabulous recipe . I love your recipes .
You’re very welcome and thank you as well for your great review! I hope you love every recipe that your try.
Thank you for sharing this perfectly simple and deliciously wonderful recipe. It was a complete hit with my husband and myself.
You’re very welcome! I’m glad you both loved this.
Hello Natasha I love your recipes, with what can I exchange the sour cream and Worcestershire sauce?
R
Thank you!
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.
I think Asian fish sauce would work, as a main ingredient in worcestershire is anchovies.
Can I use strip steak
Hello Nicole, I imagine that should work too. Please let us know how it goes.
Love this easy to do recipe for beef stroganoff! Huge hit!!
That’s so awesome Jan! Thank you for that awesome review!
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.
That’s so great! It sounds like you have a new favorite!
Sounds really good the way u put it that way. Can’t wait to try it.
I hope you love it Katie!
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!!!
Great to hear that it worked, Elizabeth. Thank you for the great review!
Can you put Spinach in it
Hi Lisa, I have not tested that but I bet it could work!
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!
Yum! I bet this is that much more better with fresh noodles. Thank you so much for sharing that with me.
Made this recipe tonight. Followed it to a tee. Delicious! First words out of my wife’s mouth was “This is good!”
Thank you for the awesome review Jonathan! So glad that your wife loved this.
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 ***** 👍
Great to hear that Linda. This recipe is indeed a favorite!
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.
Hi Laney. You can check out my other beef stroganoff recipe.
So yummy!!
Isn’t the flavor amazing?
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
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.
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?
Hi Fran, we have that bowl listed in our shop here. I hope that helps
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 ?
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.
Can I cook it in the Instapot?
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.
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.
Hi Cindy! The ingredients are different since that one is a lot more involved. I hope you try that version soon too.
Fantastic!!!
I’m so glad you liked that, Amy!
Delicious and easy! Flavour!
I’m so glad you liked that, Sheryl!
I substituted the beef with pork tenderloin and it turned out fantastic!
Thank you so much for sharing that, Adrian! I’m happy you liked this recipe.
I substituted the beef with pork tenderloin and it turned out fantastic!
Thank you for that great feedback, Adrian!
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.
Hi Melissa, thank you so much for stopping by. And thank you for that amazing review!
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
That’s just awesome, Ashley! Isn’t it the best when the picky eater approves?
Just made this tonight. This tasted like I remembered Beef Stroganoff tasting. Thank you for the recipe and video.
You’re welcome! I’m so happy you enjoyed it, Tony!
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!
That’s just awesome!! Thank you for sharing your wonderful review, Melissa!
This was a great recipe! Thank you for sharing it! Made it just like it was written, it turned out perfect.
I’m so glad you enjoyed that, Amy! Thank you for that awesome review!
This is very good. I used leftover filet mignon and we joked about wanting to lick our plates! This is definitely going to be made again.
Yum! This is definitely one of those meals that makes me want to lick my plate! Thank you for that wonderful review, Cynthia!
Very tasty! I don’t usually even like pasta-ish dishes, but this was good!
I’m so glad you enjoyed this recipe!
I made this exactly and it was delicious. My husband put more noodles on his plate so as not to waste any sauce!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Will be trying this tonight (was inspired this week). Using an inside round to cut costs BUT marinading for a couple of days to try and tenderize. Also will be substituting a mix of medium-fat sour cream and yogurt to cut fat down. With egg noodles of course … (and a spinach salad)
The best especially the sour cream advice I add paprika to mine lol
I’m so glad you enjoyed this recipe, Tree! Thank you for sharing that with us!
I made this tonight and it turned out perfectly! I just wish I had doubled the recipe because there are no leftovers!
Sounds like you found a new favorite, Jayme! Thank you for that awesome feedback!
Best!
So good and easy to make!!! That sauce over buttered egg noodles – Devine!
Isn’t the flavor amazing! Thank you so much for sharing your great review with us.
Oh my goodness! We were looking for a way to use up our left over rib roast and this was perfect! Thank you so much for sharing.
I’m o glad you found this recipe! Thank you for sharing that awesome review with me, Aimee!
This is the best stroganoff I have ever made!
I’m so glad to hear it! Thank you for the great review, Kara!
The best comfort food! This is a favourite in our family! There’s not many things that I could eat more than once in a week, but this dish is an exception! I add some extra worcestershire and an extra tsp of Dijon Mustard to really bring out those flavours. I always double the meat and the sauce because this dish seems to always disappear within a few minutes! I add cooked egg noodles to the sauce and serve over your creamy mashed potatoes!
Isn’t the flavor amazing! Thank you for that great review, Jada!
So good
I haven’t made Beef Stroganoff for many years. But as I was watching you prepare it on FB, I remembered how much our family enjoyed it. But I couldn’t find my recipe so I decided to use yours. I thought that I used sherry. But your recipe didn’t call for it. I did follow your recipe and I must say that it was quite tasty. Everyone enjoyed it. I’m 76 and I was in my 20 or early 30 when I made it. I come from a family of chiefs. I love watching you. You have a beautiful, bubbly personality and are quite a good chief. I’m going to try several more of your recipes. Thank you for sharing your lovely talent. I appreciate it very much.
I’m so glad you enjoyed this recipe, Saundra! Thank you so much for sharing that with me.
I made this for my wife pretty much straight up from the recipe. She loved it. I’d always done a poor man’s version and nothing close to these flavors. I used a filet for my wife. I would probably use a chuck roast if I was doing it for myself. I like a fattier meat. Very good regardless.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
Your perfectly made videos are always fun to watch, and I find that your version for several classic dishes tastes the best and is the easiest to make from fresh ingredients. I have to adjust your beef stroganoff recipe for my gluten-free low-carb family. Do I simply leave out the flour? Do I also need to decrease the beef broth to half cup? Any low carb side dish you would recommend? Thank you
Hi Missus, I would recommend substituting the all-purpose flour with an all-purpose gluten-free (cup for cup) type of flour so you can still get a thickened up sauce. There are so many great options for a side dish, but the ones that come to mind are roasted asparagus or roasted brussels sprouts.
My favorite Stroganoff recipe to date! I used leftover prime rib, so I skipped the searing stage and just added it as directed after the sauce reduced. I also like to add freshly grated nutmeg on the finished dish. Great job, and your video is fun!
That sounds like a great idea! Thank you so much for sharing that with me!
used leftover prime rib. followed recipe exactly. i did add fresh sprigs of thyme at the end.
it is a fast, easy recipe that produced a high quality “chef like” taste. great recipe. thank you!!
That’s so great! I’m so glad you enjoyed that, Bruce!
Big Green Egg prime rib leftovers in this recipe – over the moon!
That’s an awesome idea, Patrick!! Thank you for that awesome review.
I followed all of your suggestions and did not change anything in the recipe, including using top sirloin.
But I was disappointed. It did not come out to be a wow dinner for my family.
Hi Anna, I’m sorry to hear that. This has been a very popular recipe on my site. It’s difficult to troubleshoot without more info and without being there, but did you make any substitutions of ingredients or change anything in the process that would have altered the flavor or outcome?
Natasha – I think I’m going to make this Christmas Eve with like beef tenderloin or filet mignon. But I have 12 adults to feed. Should I just triple the recipe or what do you suggest? I’d rather have way too much and have leftovers, because the men in the bunch will eat a lot!
Oh wow that is alot of beef stroganoff. If this is the primary meat dish, you probably would have to triple it but be sure to cook the beef in batches to get it to sear without steam cooking (which would make the meat tough). I would probably have a second skillet going at the same time as the dutch oven to sear, or you’ll be standing over your stove for a really long time.
I made this recipe and I have to say that it’s my new favorite!
I’m so glad to hear it! I love that you found a new favorite on our blog.
Really good!
I’m so glad you enjoyed that!
I made this last night for my family and it was a big hit. I live in Canada and around this time of year we love our soups, gravies, comfort foods, and of course steak.. I used top sirloin steak and thankfully it was on sale at my local butcher so I doubled the recipe. I served it with egg noodles but next time I will serve it with mashed potatoes and add peas. This will definitely be added to our weeknight meals. Also have everything prepped because this is a very quick recipe!
Yes, this one moves fast! thank you for that great feedback, Jada!
This was very good. I haven’t made stroganoff in years because last time I tried, it was not like I remembered. The flavors in this recipe reminded me of my moms stroganoff. My kids and husband all enjoyed it too! Will definitely make again. Thank you for sharing!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I have found that it help if the sour cream is room temp that way you can skip the step of adding the sauce to the sour cream! but this is amazing my go to beef stroganoff all day every day!
That should help, Julie! Thank you for that great feedback!
Hi Natasha, I have made this before and everyone almost licked their plates, it was so good.
My son in law wants me to make again so he can freeze it and have on hand. What’s your opinion on freezing a batch?
Hi Marg, I’m so glad you loved the recipe! thank you for the great review. I honestly haven’t tried freezing so I’m not sure if the sour cream sauce would get weird with reheating. If anyone else has tried, please let us know how it went and thanks in advance!
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)
Made this last night, it was absolutely delicious! Thank you so much Nat for sharing!
You’re welcome, Sidney! I’m so glad you enjoyed that.
Absolutely delish….will definitely make again!! This website never disappoints
Thank you for that thoughtful feedback! I’m so happy you enjoyed this dish!
Just like everything else I’ve made so far off this site it turned out awesome.
I’m so glad you enjoyed that!
just made it ! It is delicious
I’m so glad you enjoyed that, Linda!
I love this recipe! I’m wondering if there is anyway you could do it in a crock pot??
Hi Jessica, Our Slow Cooker Beef Stroganoff recipe is perfect for that.
I made this recipe as written but with more beef. It was delicious! Heated up leftovers next day and it was just as good. Remember to reheat over low flame.
Thank you so much for sharing that with me.
Hi Natasha,
This recipe is sooooo yummy, thank you.
I came cross one of your recipe months ago, and i m trying them all, also love your videos, you are so funny and video is easy & fun to watch, very thoughtful that you still have measurement on instruction part so i don’t need to slide up and down the screen with my greasy fingers.
Your fan
Mansa
Thank you for that thoughtful feedback, Mansa!
When ever I want a really rich and savory dish this is my go to! It is not only the tastiest stroganoff recipe I have ever used it is one of my favorite meal period. We serve it with rice and sautéed asparagus. Yummm!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I made this exactly according to your directions and it was so delicious!
I’m so glad you enjoyed that, Shenae! Thank you for that awesome review!
I NEVER leave comments, but I have a granddaughter who is truly the pickiest eater EVER! And this is the first dish that she “loved” the noodles with sauce. She did not like the rest of it, in fact I drained the deliscious gravy onto the noodles, but for us it was a HUGE step forward. Before this recipe , it was “butter only”.She had TWO servings!!! The rest of us loved every bit of this great recipe. JUST SIMPLY A VERY VERY DELICIOUS GOOD HEARTY DISH :). I have several other recipes I am planning to try. Blessings to you and your family!
WOW! That’s just awesome!! Thank you for sharing your wonderful review, Roxey!
So my husband and I are always looking for quick and easy things to make for dinner on week nights. We both get off work around 6 and want something we can make quickly. This was not only quick and easy but DELICIOUS! The only thing I did different was used ground beef because I already had it in the freezer. This is definitely one we will make again!
Hi Tanya, I’m so happy you both loved the recipe! Thank you for sharing your wonderful review!
Excellent flavour!
I’m so glad you enjoyed that.
I would like to make this dish for a party I am having for 20 people. How far in advance can I make this dish?
Hi Jennifer, beef stroganoff does reheat well and since it is in a cream sauce, we like to enjoy it within a day but have not tested longer than that – 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
Do you think I could use thin sirloin tip steak? I usually use ribeye for this but have the sirloin tip in the fridge and need to figure something out for it. Thanks!
Great question, Lidiya! That should work!
I tried this recipe and loved it! I am considering trying your other recipe “Maria’s Russian Beef Stroganoff”. Is that a more authentic recipe, or is it a better recipe in your opinion? I like that this one has more vegetables.
This was absolutely insanely delicious!!! I followed the recipe exactly except I added a bit more salt. I do recommend as Natasha recommended in the video to get everything ready before you start cooking as it does go fast. I also did not use the right cut of beef but it was still delicious because the gravy is insane. Next time I will use the right cut and I can’t wait to try it again. This is the best beef stroganoff recipe ever!!!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Irene!
Delicious! Used serloin steak. Family can’t for me to cook it again. Yes, the sauce is mmmmmmm!
That’s just awesome!! Thank you for sharing your wonderful review, Tracie!
The sauce turned out pretty good, but the meat was flavorless. Recipe should’ve called for salting the meat while sauteing it in the beginning. We made a very large batch and were very disappointed.
Hi Aly, if you cut the meat thin enough, the sauce coating is adequate without the extra seasoning. If slicing the meat thicker, I would recommend seasoning the meat. One of the reasons for not salting the meat is to help with getting a good sear since salting the meat draws out the liquid and will make it more likely to steam cook.
Tried it last night! It was awesome and we all loved it! Thank you for such a great recipe and clear instructions!
You’re welcome! I’m so happy you enjoyed it!
Hi, I’ve been reading the recipe and you give measurements in cups. Do you have a ml or grams conversion that I could use??
Hi Jenny, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
Delicious, I’ve been looking for a solid stroganoff recipe and this nailed it. Thank you always have a maxing stuff on this blog.
I’m so glad you found this recipe! Thank you for that great review!
This was a good recipe but even the small amount of 1/2 tsp of Dijon overpowered the whole dish for me. Can it be left out and if so, should something replace it?
Hi Kate, normally, 1/2 tsp should mellow out in the overall dish. Did you use a 1/2 teaspoon measuring spoon? If you aren’t a fan of mustard, you could leave it out and it would still work well.
Have yet to try. Plan on making it for a Ladies dinner party tonight. Can I pre make the sauce and keep it warm in a crock pot until serving?
Hi Lesley, you can keep warm but keep an eye on it in case your crockpot runs too hot. You don’t want it to be simmering or the sauce might separate.
Made this for dinner last night and it was fantastic! I used boneless ribeye and followed the recipe as written, it’s a keeper!
Sounds like you found a new favorite, Karen! Thank you for that awesome feedback!
Looks like “Count Stroganoff” was about 15 years old when they painted his picture…
Interesting!
The Recipe sounds yummy. I will try it for sure.
Thx!
I hope you love it, Stephanie!
Absolutely delicious! I added a little McCormick steak seasoning to my top sirloin and it was incredible! Best recipe I’ve tried
I’m so happy to hear that! Thank you for sharing your great review!
This is my husband’s favorite dish. I made it last night and it was the best I ever had. I love your recipes, they are fast and delicious. I cannot wait to try more of your recipes.
Aww that’s the best! Thank you for sharing this with us! I’m so happy you found a favorite on our blog.
My son is allergic to mushrooms. What can I use to replace mushrooms?
Hi Nesa, I haven’t tried without mushrooms and they do impart great flavor. I think it would still work if you leave them out.
Crowd pleaser! It is helpful to have all things measured out and ready to go because, as Natasha says, once you get cooking, it goes quickly. Including prep, about an hour from start to serve. Thank you for another winner dish!
I’m so glad you enjoyed it! Thank you for the wonderful review and tips!
I just made this for dinner tonight! It’s good, but missing something.. had to add a good bit of salt. Made it with zucchini in garlic because trying this Keto diet out and it was a good sub for noodles!
Thank you for sharing that with us Dom!
Just made my first meal with your recipe – Beef Stroganoff and it was a hit with the whole family! Definitely one to repeat! Thanks!
That’s just awesome, Aldina!! Thank you for sharing your wonderful review
This looks amazing! However, I am allergic to mushrooms…any substitutes? Or should I just omit?
Hi Jennifer, I haven’t tried without mushrooms and they do impart great flavor. I think it would still work if you leave them out.
Hello, from Kansas City!
I made this with round steak that I had sliced 1/4″ thick and then cut into strips against the grain, and it comes out very tender.
This is my husband’s favorite meal (he loves it served over rice).
I love watching your videos and am so glad I found your website (I subscribed!). I can’t wait to try more of your recipes!!
Thank you for sharing!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
This was absolutely amazing. We seriously cannot get enough this. Great recipe, thank you for sharing with us!
You’re welcome, James! It sounds like you found a favorite on our blog! That’s so great!
Hi, could I substitute cream cheese instead of sour cream (just using what I have on hand)
Thanks
Hi Adrienne, I haven’t tried that so I’m not 100% sure how it would incorporate into the sauce.
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!
Sooooo goood!
The beef stroganoff that i was introduced to was made with like a cup of flour, fatty pork and regular overcooked noodles(meh)
Now this is the real deal!
My husband has been begging me to make beef stroganoff for years..
Thank you for such awesome easy recipe.
My kids love watching your recipe videos! And so do i
I’m so glad you enjoyed it Ksusha! Thank you for the wonderful review!
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!
Can i substitute the sour cream with Greek yogurt?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Also, one of our readers used mushroom soup if avoiding dairy.
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!