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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Natasha's Kitchen Cookbook

Beef Stroganoff Recipe

4.99 from 1499 votes
Author: Natasha of NatashasKitchen.com
Beef stroganoff recipe in pan
Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 as a main course

For the Beef Stroganoff:

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 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.

Notes

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

Nutrition Per Serving

689kcal Calories48g Carbs37g Protein38g Fat18g Saturated Fat198mg Cholesterol608mg Sodium1025mg Potassium2g Fiber3g Sugar960IU Vitamin A2.1mg Vitamin C108mg Calcium3.4mg Iron
Nutrition Facts
Beef Stroganoff Recipe
Amount per Serving
Calories
689
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
198
mg
66
%
Sodium
 
608
mg
26
%
Potassium
 
1025
mg
29
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
37
g
74
%
Vitamin A
 
960
IU
19
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
108
mg
11
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Russian
Keyword: beef stroganoff
Skill Level: Easy
Cost to Make: $$
Calories: 689

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

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.

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Recipe Rating




Comments

  • Giles
    March 3, 2024

    This recipe has become one of our household’s favourites. My teenage boys gobble this down faster than I can make it. Unfortunately, we never have leftovers. Thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      March 3, 2024

      You’re very welcome! I’m g;ad that your boys love this a lot too!

      Reply

  • Tabitha
    March 1, 2024

    This is our favorite stroganoff recipe after trying 3 or 4 other ones that didn’t hit the spot. It’s rich, creamy and flavorful. We make it about once a month at this point. We’ve served it over egg noodles and jasmine rice, both really delicious. We like it even better as leftovers, IF it makes it to the fridge…
    Thank you for this recipe! It’s a keeper!

    Reply

    • NatashasKitchen.com
      March 1, 2024

      I’m so happy to hear that, Tabitha! Thanks so much for sharing.

      Reply

  • Diane MacLeod Day
    February 29, 2024

    This is one of my go-to dinner recipes. I do add adone fill weed for a brightness in flavor. Soooo yummy! I’ve tried and love a lot of Natasha’s recipes.

    Reply

    • NatashasKitchen.com
      February 29, 2024

      I’m so glad you’re enjoying them, Diane!

      Reply

  • Ursula McIntyre
    February 29, 2024

    I’ve made your recipe before. Unfortunately no pictures, but just following your recipe, it was absolutely delicious. I used beef tenderloin. Sliced it thinly, then flash fried it for a minute. Then used scissors to cut it into strips. Once the mushrooms, onions and garlic were done, I added the meat to rewarm. While all that was happening, I cooked the noodles. I love the cipriani brand

    Reply

    • NatashasKitchen.com
      February 29, 2024

      Thank you for sharing! I’m so glad you love the recipe.

      Reply

  • Donna Tanner
    February 28, 2024

    Love love the sauce but the top sirloin never got tender cooked at 1 min each side. So great sauce and tough meat. Next time I will use tenderloin

    Reply

  • Michelle Hinton-Davis
    February 25, 2024

    This is the very best version I have made by far! Thank you !!!

    Reply

    • Natasha's Kitchen
      February 25, 2024

      Yay that’s awesome! Thanks for the great review!

      Reply

  • Barbara Cassidy
    February 25, 2024

    Made this for dinner, today. It’s delicious and we loved it. I’ll make this again.

    Reply

    • Natasha's Kitchen
      February 26, 2024

      Hey Barbara, I’m glad to hear that! Thank you for this review.

      Reply

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