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!
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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!
How to Make Beef Stroganoff Video Tutorial
Watch me make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and is impressive for company.
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Classic Beef Stroganoff Recipe
There are 2 critical factors for making beef stroganoff correctly:
- The Beef – Ensure you are searing quickly over high heat so the beef doesn’t steam cook, and use high-quality beef so it doesn’t end up chewy (see recommendations below).
- Getting the Sauce Right – the correct proportions of sauce ingredients for a balanced sauce that makes the beef really shine. I suggest you make the sauce as written before experimenting.
What are the Best Cuts of Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side), so a high-quality, tender steak is critical for the 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 these less expensive cuts:
- 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 my slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Aromatics – Onion and garlic add depth of flavor
- Mushrooms – these can be optional, but they add great earthy flavor and bulk up the stroganoff
- Broth – I use beef broth, but chicken broth would work in a pinch
- Whipping Cream – use heavy whipping cream for a creamy base
- Sour Cream – regular full-fat is best, adds a slight tang
- Mustard – I prefer grey poupon to add complexity
- Worcestershire Sauce – we add it for a hint of sweetness and umami
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!)
- Homemade Pasta – so good over freshly cooked noodles
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
- Homemade Gnocchi
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 (handsome fella!), but I wish I could find the chef as well. The earliest known recorded recipe was published in this Russian cookbook first published in 1871.
More Easy Dinner Recipes to Try
- Beef and Broccoli Stir Fry – easy, one-pan
- Beef Burritos – make-ahead family favorite
- 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
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 or parsley, to garnish
- 8-12 oz egg noodles, optional, 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
Filed Under
Such a good recipe. Made it exactly to the recipe and it was perfect and so delicious! Great tip for cooking the steak in batches. It was perfectly tender!
I made this and it was so delicious. I really appreciated the video as it helped me to make it in the correct sequence so the sauce was perfect. Soooo yummy!
Thank you, Lynn! I’m so happy to hear that.
Delicious. I used boneless Ribeye. The house smelled amazing. My picky eating Husband loved it as well! We both want to keep this recipe in regular rotation. Thank you Natasha. Look forward to trying more of your recipies.
Wonderful recipe. Had to triple it, because my family is large.
But it was the best Strogonoff ever.
Thank you Natasha and greetings from Chile
I’m so happy to hear that, Elisabeth!
Wonderful recipe! How would cherry tomatoes be stirred in at the end?
Hi Jane! I haven’t tested that. Traditionally it’s a savory dish with a slight tang from the mustard and sour cream. Tomatoes will add a sweetness to the sauce which you may like but may also clash with the flavors. You can definitely explore that option, just start with a smaller amount to not overpower the dish.
The first recipe of yours I made! Result- Feel in love with this dish and you, whoever that Natasha is? My gal Carla clamored over it saying its better than our local steak dinner and thats really saying something. Have made it several times since once for my grandson and he chastised me for not making it before and for good friends that couldn’t get enough of it. I will tell you it is fantastic beyond belief. I now made ~8-9 of your recipes and give all but one 5 stars and the spaghetti casserole gets 4,, very good but Carla didn’t love, still I say it is good. Keep cooking girl and thanks for sharing….
Thank you for your recipes – I’m a big fan of yours – you are my go to for recipes
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles reading your comment, Janet!
Thank you for the recipe. My family and I enjoyed it. I would however, add a little more flavouring in the future (season the beef or add more salt and pepper). Just so you’re aware, when you change the servings size, the cooking instruction don’t reflect the change. For example – when I change the serving size to 8, the quantity of olive oil is now 4 tbsp but the instructions say to add 2 tbsp of oil. This continues so the ingredient quantities are different than the instruction quantities.
This is the best beef stroganoff recipe I have ever made. It’s definitely a keeper!
I am making stroganoff for a party and do you think with the dairy I could keep the sauce only (noodles will be separate) in the crock pot on warm? Or would that curdle it/make it unappetizing??
Hi Lauren. There is a chance for it to separate, but it should be ok to use the warm setting. Stir frequently and add a splash of cream before serving to help if you notice it gets thick or starts to separate.
Hi Natasha,
Recipe looks great and I want to try it but I really really do not like Dijon mustard. Do you recommend substituting mustard powder, ground mustard, yellow mustard or just leaving it out entirely? Thanks in advance!
Hi Jess! Any of those options would be fine. Some people even add a splash of Worcestershire sauce or a squeeze of lemon juice at the end to brighten it instead.
I followed your recipe pretty closely, although I reduced the amount of meat a bit – just personal preference. It does require a bit of preparation, but once that’s done, it’s relatively easy, and the results are delicious. Even my Mom, who is much more of a seafood person, loved it and ate heartily.
Thank you for sharing this wonderful recipe.