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 unsalted 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 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
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Awesome and easy recipe. I use 1/3 cup of cream sherry and it makes it even more savory!
Really delicious. The mustard gives it a little kick. Really liked it
I’m so glad! Thank you for your great review, Julie!
I love Beef Stroganoff, but my wife isn’t a fan of mushrooms.
I know “just leave them out”, but will it change the taste?
All of the Stroganoff i have had, had the mushrooms.
Hi Rick! The mushrooms do add a good flavor to the dish, but I think you’ll enjoy it without too.
I made this twice now and love it and my family loves when I make it. Thank you for sharing.
Favorite dish stroganoff, yeah even I am a Jap Chef, I find more interesting with my Chef Cook preparing Western main course. He works in american base here in the philippines before.
Natasha’s recipe for beef stroganoff was easy to follow and delicious. Another family favorite on a stormy day.
Can I make this ahead of time without the meat getting tough?
Hi Christine, can make it ahead. My biggest concern would be the cream than the meat. The cream and sour cream when reheated can separate and change the texture, so reheat it slowly over low heat to prevent this as much as possible.
I recommend adding at least a 1 teaspoon of smoked paprika to the sauce and doubling the garlic. And sear the (seasoned) steaks whole before slicing. Don’t be afraid of getting a nice crust, those flavors will easily scrape off the pan with the butter + onions/mushrooms.
While I liked the flavor, the sauce was way too thin for my preference, I would have liked it to adhere to the steak and noodles better. So I suggest cutting the broth and creams in half or significantly reducing the sauce before adding the steak back in. Just be careful with the heat as it could burn or break the cream.
It was great but I think it need some different spices to add to the flavor.
Thank you so much for sharing that with me, Craig! Do you have any suggestions?
Instead of cooking the steak in slices (filet mignon) could i cook it whole and then slice up . I feel I would have more control over not over cooking the meat
Hi Gillian. If you prefer to do that, that would be fine.
It was an easy recipe but rather bland. I purchased bronze cut pasta and it was delicious! The pasta saved the recipe, according to my guests. Since I have lost many taste buds I felt it was just right. Yes I will make again but with input
Loved the video. Been researching different recipes and so far this is the best. Going to try this version, fingers crossed XD
I hope you love it!
Very easy and supremely delicious! I got a 2 thumbs up from all family members which is most extraordinary. Yes, even my biggest critics came back for seconds! Thank you for making this classic so easy and delicious.
That’s awesome and you did a great job! Thank you so much for sharing that with us.
This was awesome. Took me awhile because I am a slow cook but this was amazing. Then the picky my kids ate it! I should have doubled the recipie 🙂
You can double it next time! Thank you for this review!