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, 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
So easy and delicious.
I was hesitant about that much cream as I try to limit my intake of fresh milk and cream, but it was good. I do plan to try the recipe again with a little less cream in the future because I sampled the sauce after just adding sour cream and it was really good already.
Unfortunately, I only had about 6 ounces of egg noodles, but that was perfect and still made a lot of food.
I topped it with a little romano cheese for flavor and wow, just amazing.
I will definitely make this again.
Hands down THIS IS THE BEST. Every recipe I have made so far is excellent. I had so many printed copies of recipes I want to try all over the place I just ordered the cookbook. It comes today and I can’t wait!
Thank you so much, Nancy! I’m glad you’re loving the recipes.
Amazing recipe ! The only thing I added was about 1 Tbsp red wine and I made the recipe for 8.
This is the first recipe I tried when attempting to make homemade stroganoff and now my husband will not let me use another. Personally, I use ground beef instead but would love to try with sirloin. Very easy recipe but you wouldn’t be able to tell from the taste.
Wow, this was delicious I have been making Beef Stroganoff for years using Chuck. I am ditching that recipe and using this one for now on. The only deviation was I added several sprigs of Thyme with the onions and mushrooms. Pulled them out after adding the cream. Thanks for a great recipe!
This is a delicious stroganoff recipe. I made it for friends who were recovering from surgery and for my elderly mother in law and of course for my family as well. It was a hit all around. I did replace part of the cream with oatmilk as I am sensitive to very rich milk sauces. I found that I had to add a bit more flour to get it to a gravy/sauce consistency but it didn’t change the flavor in my estimation. This is my go-to recipe now.
Hi Linda! I’m so glad to hear you have a new go to recipe. Thank you for sharing.
Hi Natasha, I am going attempt this recipe however do not have sour cream or Worcestershire sauce.
That said, can I use Labneh instead of sour cream? And can I use A1 instead of Worcestershire Sauce?
Hi Halley! I think those substitutions could work. Let us know how it turns out.
Thank you for such a yummy and easy recipe! I made it last night and even my picky daughter enjoyed it. She doesn’t like mushrooms, so I omitted them and used a red bell pepper(her favorite!), instead. It turned out perfect! I’ve only made beef stroganoff with the cream of mushroom soup. I cannot believe how much better it tasted using the heavy whipping cream instead.I look forward to trying more of your recipes! Thank you!
I’m so glad this worked for everyone, even the picky eaters! I’m so glad you enjoyed it!
Loved it Natasha, will be repeating this often
That’s wonderful, Alonzo!
Added more Worcestershire, Dijon salt and pepper to get it up to taste, otherwise a very delicious meal. Didn’t have enough HWC so I supplemented with milk and more flour as well. Will definitely put this in rotation
I’m happy to hear you found a new one for the rotation!
This is a delicious recipe – easy enough for weeknights and impressive enough for company. Have made it a few times now exactly as written and it’s very impressive. Received rave reviews from everyone!
This is best recipe I love it thank you
You are the best too .
Thank you so much, Bibi! I’m glad you’re enjoying the recipes.
Этот рецепт очень хорош! Я готовлю по этому рецепту уже два года, и нам всегда нравится! 💙💛💙💛
Translation: This recipe is very good! I’ve been making this recipe for two years now and we always love it! 💙💛💙💛 – Thank you so much for your great feedback!
This recipe is delicious and easy! We eat a lot of venison, so I used venison steaks that I cut into thin strips. Followed your recipe and ate it over mashed potatoes! My husband loves it. Thank you!!
No pensé q fuera quede tan rica y eso q no use la carne recomendada Deliciosa
Translation: I didn’t think it would be so delicious and I didn’t use the recommended meat. Delicious – I’m glad you liked it!
Wow, this turned out fantastic. I followed your recipe and made no changes. My daughter said it was delicious and she’s kind of picky when I cook!
That’s great, Michelle! So glad to hear your daughter enjoyed it.