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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Was looking for a quick dinner with what i had on hand and to my surprise i came upon your web site for your stroganoff. I had a leftover sirloin roast so a perfect fit with the mushrooms,only thing missing was the whipping cream but what the heck I gave it a try. It was simple to make and wonderful to eat we will be trying more of your recipes now that my wife saw what I can accomplish by myself
Pat myself on the back. This was a OMG dinner. Love, love this dish.
I was looking for a good stroganoff recipe and came to this one because the reviews were great. It did not disappoint! Excellent! Good flavor, quick and easy to prepare. Thank you!
Love this recipe! It is delicious and fabulous! I could not find my old recipe and this is exactly like my old recipe! I’ve used my old recipe for 50 years’ my children wanted me to make it! So I’m so happy to find it again. Thanks so much!
If I could give this like 9+ stars I would. OMG everyone raved! I made some tweaks just based on what I had on hand at the time we made this recipe. I had shaved steak and just cut the shaved pieces into bite sizes and cooked them in small batches. We also added some frozen peas right at the end of the gravy thickening. Once again, you hit it out of the park!!!
That sounds wonderful, Michelle!
Similar to my mom’s recipe.
It was helpful to temper sour cream before adding all of it. Also appreciated suggestions for the best type of meat to use and searing in single rows. Delicious!!
Love this recipe. Love the tip on adding sour cream so it doesn’t separate. Everything you share with us is perfect. Thank you.
Best stroganoff I’ve ever had! Made with leftover top serloin roast instead of strips.
Are you kidding me? This is the best beef stroganoff I’ve ever made and I’ve made A LOT. Absolutely delicious and it’s going on my bi weekly rotations, and I’ll be doubling the ingredients because having it once is just not enough!
This was delicious! My son loved it too. And for once we had no leftovers because we gobbled it all up!
What a delicious recipe! Natasha NEVER disappoints! Her recipes are always delicious and this one certainly exceeds expectations! The only change I made (because it was all in hand in hand) was I used 90% lean ground sirloin in place of sliced sirloin. Other than that, I followed the recipe to a T and there is not a single noodle leftover! Thank you for sharing your recipe Natasha! I also made your banana bread this past weekend and it has also seemed to have disappeared! Love following you! Keep the good eats coming! God bless!
Hi Zena! Thank you so much for sharing that with us. I’m glad you’re enjoying the recipes!
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!
You’re very welcome! I’m g;ad that your boys love this a lot too!
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!
I’m so happy to hear that, Tabitha! Thanks so much for sharing.
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.
I’m so glad you’re enjoying them, Diane!
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
Thank you for sharing! I’m so glad you love the recipe.
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
This is the very best version I have made by far! Thank you !!!
Yay that’s awesome! Thanks for the great review!
Made this for dinner, today. It’s delicious and we loved it. I’ll make this again.
Hey Barbara, I’m glad to hear that! Thank you for this review.