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Beef Stroganoff Recipe (VIDEO)

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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Beef Stroganoff Recipe

4.98 from 223 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Beef stroganoff recipe in pan
Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $14-$20
Keyword: beef stroganoff
Cuisine: American, Russian
Course: Main Course
Calories: 689
Servings: 4 as a main course

Ingredients

For the Beef Stroganoff:

  • 1 lb top sirloin steak, thinly sliced into strips*
  • 2 Tbsp olive oil
  • 2 Tbsp 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

  1. 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.

  2. 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.

  3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

  4. 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. 
  5. 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.

  6. 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.

Recipe Notes

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

Nutrition Facts
Beef Stroganoff Recipe
Amount Per Serving
Calories 689 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 18g113%
Cholesterol 198mg66%
Sodium 608mg26%
Potassium 1025mg29%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 3g3%
Protein 37g74%
Vitamin A 960IU19%
Vitamin C 2.1mg3%
Calcium 108mg11%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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

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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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Carol
    January 22, 2021

    Excellent!

    Reply

  • Mark
    January 21, 2021

    Hi Natasha Thank you. My dish turned out great.

    Reply

    • Natashas Kitchen
      January 21, 2021

      I’m so glad you enjoyed it!

      Reply

  • Nina Embas
    January 18, 2021

    Hi Natasha,
    I am from Indonesia and my kids loves stroganoff very much, we ordered from restaurant and now i can make it for dinner. Thanks for sharing the recipe

    Reply

    • Natashas Kitchen
      January 18, 2021

      You’re welcome! I’m so happy you enjoyed it, Nina!

      Reply

  • Lisa
    January 16, 2021

    My husband told me this was one of the best meals he’s ever had! So super tasty and I’ll certainly be making this one again! Thanks, Natasha!

    Reply

    • Natashas Kitchen
      January 16, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Noor
    January 12, 2021

    Can I use rib eye steak in this recipe

    Reply

    • Natashas Kitchen
      January 12, 2021

      Hi Noor, I haven’t tested this with rib-eye, but it may work. If you experiment, I would love to know how you like that.

      Reply

    • Judy Bender
      January 22, 2021

      I made this recipe with ribeye steak but personally didn’t care for it
      I’ve made Beef Stroganoff all my life. I’ve found filet or sirloin works best but it’s a matter of preference. I also like to add white wine to deglaze the pan before adding the onion. But this recipe is very yummy!

      Reply

      • Natashas Kitchen
        January 22, 2021

        I’m so glad you enjoyed it!

        Reply

  • Dollie
    January 11, 2021

    Can this be frozen and then gently reheated?

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Dollie, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.

      Reply

  • Mira
    January 10, 2021

    I’ve cooked this for all our celebrations last December and it never failed me. It’s easy and delicious, my family loves it no matter how many times I cook it. Thank you for this great recipe!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      I am so happy to hear that, Mira. Thank you so much for your wonderful feedback!

      Reply

  • Katharina
    January 9, 2021

    First time I came across and made a recipe of yours and was immediately hooked. I trust your recipes the most to end up absolutely delicious every single time. 😀 Thanks for your hard work!

    Reply

    • Natashas Kitchen
      January 9, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Talita Byrnes
    January 8, 2021

    Could I substitute beef with chicken?

    Reply

  • Loretta Ferguson
    January 7, 2021

    This is by far the best beef stroganoff recipe! I followed the recipe exactly but used thin- sliced round steak instead. It turned out tender and delicious! Thank you. This recipe is a keeper!

    Reply

    • Natasha's Kitchen
      January 7, 2021

      That makes me happy! Thank you for sharing that with us, Loretta. I appreciate your kind words and good feedback.

      Reply

  • Ruba
    January 7, 2021

    Hi Natasha,

    I love most of your recipes
    This is the first time I write a comment on your website and I would like to share my experience with your beef stroganoff recipe
    IT’S DELICIOUS!! LOVE IT!!
    I took nice pictures for it but unfortunately can’t share one

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so happy you enjoyed this recipe, Ruba! Thank you for that wonderful review!

      Reply

  • Ruba
    January 7, 2021

    Hi Natasha,

    I love most of your recipes
    This the first time I write a comment on your website and I would like to share my experience with your beef stroganoff recipe
    IT’S DELICIOUS!! LOVE IT!!
    I took nice pictures for it but unfortunately can’t share one

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so glad you enjoyed it!

      Reply

  • Peter
    January 4, 2021

    Hi Natasha,
    I learnt how to make it from a Hungarian cook, who also told me the story of Count Stroganov’s French chef. In essence the ingredients are the same although the French chef would probably have made mashed potatoes – as you also suggest – but there is one step in a different order. I start with the mushrooms and onions and garlic, set aside and keep warm and then sear the beef. Once every bit is browned I also remove from the pan and keep warm. Having used a cast iron pan in those days the meat will have left some “fond” which our chef would most likely have deglazed with brandy (but there are discussions if he would not have used wodka instead; either one should be ok I guess), then we add the flour stirring it around till baked to remove the flour taste; add the broth and mix well. Then add the onion mushroom mixture and continue as you do in the video, adding the meat as last step. Just a suggestion, but I can understand omitting the brandy or wodka if serving to children.

    Reply

    • Natasha's Kitchen
      January 5, 2021

      Hello Peter, nice suggestions. Thank you so much for sharing some tips with us, so helpful! We appreciate it.

      Reply

  • G.E.
    January 4, 2021

    We love this recipe and make it exactly as written ( except for a little more sour cream) and it works perfectly every time. We love it over rice as well with chives instead of green onion. Really nice.

    Reply

    • Natashas Kitchen
      January 4, 2021

      Thank you so much for sharing that with me.

      Reply

  • Kim Goetz
    January 4, 2021

    I have made this a couple times now, super easy and delicious! Thanks for sharing Natasha!

    Reply

  • Laura
    January 2, 2021

    Great recipe! Good directions!!

    Reply

    • Natashas Kitchen
      January 2, 2021

      Thank you! I’m so glad you enjoyed it!

      Reply

  • Dawn Metcalf
    December 31, 2020

    I’ve made this twice. First time as written, 2nd time using leftover smoked prime rib. This is a crowd favorite both ways. I serve this to dinner guests who expect above average ordinary (no foo foo ingredients) good food and this delivered both times! No modifications are needed, great recipe. Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Wow, so wonderful to know that! Thanks for sharing that with us.

      Reply

  • Glen Calvin
    December 30, 2020

    Hi Natasha! I plan on using left-over rib-eye roast. Since it’s already cooked, should the meat be braised or not?

    Reply

    • Natasha
      December 31, 2020

      Hi Glen, that is tough because reheating meat can cause it to overcook and become tough. I would just heat until warmed through and not re-cook it.

      Reply

  • Gigi
    December 30, 2020

    Hi Natasha, I made this with our left over beef joint from our Xmas dinner and it was delicious!! I made enough for 2 days. I didn’t have whipping cream so used double cream instead! Thanks for sharing!

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Sounds awesome! Thank you for sharing your good feedback with us, Gigi!

      Reply

  • Connie
    December 29, 2020

    Making this at this particular time can’t wait to try it it sounds delicious and has been extremely easy thank you for the recipe I’m dying to try it

    Reply

    • Natasha's Kitchen
      December 30, 2020

      You’re welcome, Connie. I hope this becomes your new favorite!

      Reply

  • Curtis
    December 28, 2020

    Fantastic recipe! I used trimming from a whole fillet mignon I bought. Only thing I did different was simmer meat in the sauce for 1-1/2 hours at 275° in the oven (before sour cream was added). The meat cut with a spoon and melted in your mouth. Everyone loved it.

    Reply

    • Natashas Kitchen
      December 28, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Hurb Sommerfeld
    December 27, 2020

    Going to make this today .. Love your Recipe and videos .. you are the best ..

    Reply

  • Sara Martinez
    December 26, 2020

    Hello Natasha,I just wanted to let you today I’ve try to beef stroganoff recipe thank you so much it was delicious.my family love it..

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so glad you all enjoyed it! Thank you for the wonderful review!

      Reply

  • Collin Boles
    December 25, 2020

    Making this meal for Christmas dinner. Can’t wait to try it. Cheers!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      I hope you and your family enjoyed this recipe!

      Reply

  • Veronica Graver
    December 25, 2020

    The best beef stroganoff! I use this recipe every time I make it.

    Reply

    • Natasha's Kitchen
      December 25, 2020

      Love it! Thanks for your awesome review and feedback, Veronica. We’re so glad you loved this recipe.

      Reply

  • Mary L Weyant
    December 22, 2020

    We loved the recipe. The sirloin that I bought was chewy, unfortunately. I will make this again and buy the sirloin elsewhere! Sauce was excellent!

    Reply

    • Natashas Kitchen
      December 22, 2020

      I’m glad you enjoyed the flavor! I hope you give this another go soon.

      Reply

  • Alexis Phillips
    December 21, 2020

    Can this be made the day before?

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hello Alexis, this recipe never lasted long enough for us to freeze or refrigerate so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.

      Reply

  • Diane
    December 20, 2020

    We made this tonight. Loved it. Thank you.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      You’re welcome, Diane. Glad you enjoyed it!

      Reply

  • Malak Kudaimi
    December 19, 2020

    Hi Natasha!

    Do you have substitutes for Worcestershire sauce and the Dijon? They’re not really two ingredients I tend to have on hand

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Malak, you can try yellow or honey mustard. For the Worcestershire sauce, you can use regular soy sauce.

      Reply

  • Tracey Carpenter
    December 18, 2020

    I used ground beef because elderlies have trouble chewing. They had seconds! Kids liked it too. Will have to double recipe next time!

    Reply

    • Natashas Kitchen
      December 19, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • mojo
    December 17, 2020

    This recipe is amazing! So much better than the ones with loads of sour cream! And using a good cut of meat is key.

    Reply

    • Natashas Kitchen
      December 17, 2020

      Thank you for that wonderful review, John! I’m so glad you enjoeyd this recipe!

      Reply

  • Kathleen A Dulas
    December 16, 2020

    I made your Chicken Pot Pie last night and it was delicious. My family wanted me to thank you. Loving all your recipes and videos. Thanks.

    Reply

    • Natashas Kitchen
      December 16, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Dieter
    December 13, 2020

    Delicious and easy!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Thank you!

      Reply

  • Michael Mckenna
    December 13, 2020

    Brilliant!!! Tried it tonight after a 20 year stroganoff absence! Went wonderfully.

    Thanks

    Mike, Osaka, Japan

    Reply

    • Natasha's Kitchen
      December 13, 2020

      I’m so glad you enjoyed my Beef Stroganoff recipe, Michael!

      Reply

  • MATHEUS VAN ZYL
    December 11, 2020

    WOW NATASHA YOU SUCH FUN TO WATCH !! THANK YOU FOR YOU HAPPY SPIRIT AND WOW ! YOUR BEEF STROGANOFF RECIPE IS AMAZINGLY GOOD YUMMIE!

    Reply

    • Natashas Kitchen
      December 11, 2020

      You’re welcome! I’m so glad you’re enjoying our recipes!!

      Reply

      • Malak Kudaimi
        December 13, 2020

        Hi Natasha!

        Any suggestions for substituting the dijon and Worcestershire sauce? They’re not typically two ingredients I have on hand and won’t necessarily use them for other recipes.

        Reply

        • Natasha's Kitchen
          December 13, 2020

          Hi Malak, you can try yellow or honey mustard. For the Worcestershire sauce, you can use regular soy sauce.

          Reply

  • Stephanie Beebe
    December 10, 2020

    Perfect. My first time making this and it came out perfectly. I added corn and broccoli after sweating the onions and mushrooms, for a bit of color. And deglazed the pan with brandy. Other than that. All you. Thank you!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Sounds like a great addition to this recipe. Thank you for sharing that with us, Stephanie!

      Reply

  • Lisa
    December 9, 2020

    Best beef stroganoff I’ve made. So yummy, so quick and easy to make.

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Awesome! Thank you so much, Lisa for your great review.

      Reply

  • Leisha
    December 7, 2020

    Absolutely perfect- another hit! Your recipes are always the best. Thank you so much!

    Reply

    • Natashas Kitchen
      December 7, 2020

      I’m so happy you enjoyed that. Thank you for sharing that wonderful review with us, Leisha!

      Reply

  • catalina Perez-Casellas
    December 7, 2020

    delicious …. I had heard that it is good to add tarragon to beef stroganoff …. should I try it?

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Catalina, I have not personally tried that yet but I think that would be a good addition to the recipe. If you do an experiment, please share with us how it goes.

      Reply

  • Jeralyn
    December 1, 2020

    Great, simple , stroganoff recipe. Loved how quickly and easily it came together with basic ingredients I frequently have on hand. Even my mushroom loathing husband licked his plate clean. Dijon added a nice touch. I recommend seasoning in layers to build more flavor as opposed to just at the end.

    Reply

    • Natashas Kitchen
      December 1, 2020

      Thank you for sharing that thoughtful review with me, Jeralyn! I’m so glad you enjoyed this recipe!

      Reply

  • Danielle
    December 1, 2020

    I made Stroganoff from another recipe book for over thirty years but this one is definitely better, it will be my new recipe from now on.

    Reply

    • Natasha's Kitchen
      December 1, 2020

      I’m glad you liked my recipe, Danielle. Thanks for your good feedback!

      Reply

  • Jane
    November 18, 2020

    This was absolutely delicious!
    Only addition was I added a little bit of cognac. Don’t know if that really made much of a difference though.

    Reply

    • Natashas Kitchen
      November 18, 2020

      I’m so glad you enjoyed this recipe, Jane! That’s so great!

      Reply

  • Tove
    November 15, 2020

    I made your beef stroganoff recipe today and loved it! Being gluten free, I substituted sweet rice flour for the all-purpose flour and served it over potatoes. I will definitely make this one again.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Awesome, I’m glad you shared that with us so others can make a gluten-free version too.

      Reply

  • Kandice
    November 14, 2020

    This was a hit at my house. I added half a cup of white wine. And used half n half since I didn’t have heavy cream. Turned out great.

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Awesome! Thank you for sharing your good experience with us, Kandice. We appreciate it!

      Reply

  • Kim Hill
    November 9, 2020

    Hubby ate 3 helpings and didn’t want to stop. I added a bit of Merlot as well.
    Yummy for sure.

    Reply

    • Natashas Kitchen
      November 9, 2020

      Isn’t it so delicious! I’m glad you enjoyed this recipe, Kim!

      Reply

  • Mike
    November 9, 2020

    Trying to get the recipe but 3/4 of the page is covered by ads.
    VERY ANNOYING!!!!

    Reply

    • Natasha's Kitchen
      November 9, 2020

      Hi Mike, thank you for sharing your concerns and feedback. 

      The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. 

      I appreciate your feedback and I hope you love every recipe you try.

      Reply

  • Linda
    November 8, 2020

    Awesome
    Followed recipe to a tee. Perfect!
    Thank you

    Reply

    • Natasha's Kitchen
      November 8, 2020

      You are so welcome, Linda. I’m glad you enjoyed this recipe!

      Reply

  • Sonya Davidson
    November 2, 2020

    Thank you for this recipe, I added a 1/2 TBS more of worchestershire sauce and a small amount of cornstarch in a little cold water to thicken slightly more, it was amazing! Thanks again.

    Reply

    • Natashas Kitchen
      November 2, 2020

      You’re welcome! I’m so happy you enjoyed it, Sonya!

      Reply

  • Greg
    October 31, 2020

    Hello, This looks so good. I plan to make it for friends for a small dinner party. Do you think I can make it earlier in the day and just heat it up to serve? Thank.

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Greg, beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor if you know what I mean, just heat over low heat just until warmed through and so the sauce doesn’t break and stays creamy.

      Reply

  • Nathalie Lockhart
    October 30, 2020

    Amazing, I meal prepped two different dishes tonight for this week and this was one of them, followed everything exactly and it’s delicious!! I used extra meat and less mushrooms because that’s how I like it but it still turned out great! I’m going to meal prep this for the freezer/crock pot too! Thank you for this great recipe!

    Reply

    • Natashas Kitchen
      October 31, 2020

      You’re welcome! I’m so happy you enjoyed it, Nathalie!

      Reply

  • Jan
    October 30, 2020

    How well doe this freeze?

    Reply

    • Natashas Kitchen
      October 31, 2020

      Hi Jan, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.

      Reply

  • Donna Gentry
    October 24, 2020

    OMGosh, OMGosh. So good. Haven’t made stroganoff in a few years. This recipe is so delicious. I added a half can of cream of mushroom soup along with the other ingredients. Will definitely be making in the future. YUMMY!

    Reply

    • Natashas Kitchen
      October 24, 2020

      That’s just awesome Donna! Thank you so much for sharing this awesome review with me!

      Reply

  • Mazza
    October 22, 2020

    This was absolutely delicious! I just made it for my sister’s birthday dinner as it is her favourite meal and it was a resounding success. My only adjustment to the recipe was to add some thyme while I was sauteeing the onions/mushrooms.

    Reply

    • Mazza
      October 22, 2020

      I forgot to mention that I also seasoned the meat with S&P before searing and I added shitake mushrooms in addition to cremini. And increased the quantities of the sauce since I had just over a 1lb of meat.

      Reply

    • Natasha's Kitchen
      October 23, 2020

      Absolutely love it! Thank you for your great comments and feedback. We appreciate it.

      Reply

      • Veronika Pitsul
        May 7, 2021

        This is by far the best beef stroganoff recipe I’ve tried. I absolutely love it! Although I washed the mushrooms first and added too many.
        About how many mushrooms do you have in your video?
        I think that’s why my sauce didn’t thicken like yours.

        Reply

        • Natashas Kitchen
          May 7, 2021

          Hi Veronika, we used 1/2 lb brown mushrooms thickly sliced. It was about 9 mushrooms or so.

          Reply

  • Bethany
    October 21, 2020

    Just made this tonight! I get the jars of minced garlic, which is much less flavorful than fresh minced garlic, so I added 3 heaping tablespoons to the pot. I also added maybe 1/2 cup sour cream and a splash more of beef broth (I like more sauce). This is by far the best stroganoff I’ve tried! I’ve tried slow cooker recipes and instant pot recipes that were just meh, but this one is definitely top notch!

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Yay so perfect! Thanks for sharing that with us, Bethany. I love that you shared what you added in this recipe.

      Reply

  • Kathryn Hughes
    October 16, 2020

    Looking forward to making this recipe. The best I’ve eaten was at a restaurant outside of Sergiev Posad in Russia. This looks like it will be it’s equal!
    Can’t wait!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      I hope you love this more than the version you tried at the restaurant. Enjoy!

      Reply

  • Debra
    October 6, 2020

    can chuck roast be used instead of steak

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Hello Debra, I haven’t tried that yet to advise but I imagine that should also work. If you try it, please share with us how it goes.

      Reply

  • Bruce
    October 5, 2020

    I didn’t see any comments about the egg noodles but your recipe calls for 8-12oz egg noodles. As a novice cook I had to go to a more experienced checker at the grocery store to get her expertise. She and I agreed, 8 bags of egg noodles for 4 people was excessive.

    Reply

    • Natasha
      October 6, 2020

      It is a range of 8oz to 12oz of noodles. 8 bags would definitely be too much.

      Reply

    • Mary
      October 17, 2020

      Brice, I believe the recipe meant between 8 oz up to 12 oz of egg noodles. Approx. 1 bag.

      Reply

    • Mary
      October 17, 2020

      This recipe was so delicious and easy. I added a bit extra Dijon. Slicing and braising the tenderloin was a great idea!

      Reply

      • Natasha's Kitchen
        October 18, 2020

        Perfect! Thank you so much for your great feedback, Mary.

        Reply

  • Darlene Shelby
    October 3, 2020

    DELICIOUS!!! I’ve made this at least 4 times in the last month since finding it. I’m 59 and always thought it was a hard dish. It’s SO easy! I made it with Filet mignon and I’m here to tell ya, it’s mouthwatering, you will want seconds! The only changes I made were to increase sour cream to 1/2 C and increase Dijon to 1.5 Tsp. I just made a gigantic quadruple batch to freeze for a quick and delicious meal!

    Reply

    • Natashas Kitchen
      October 3, 2020

      That’s just awesome Darlene! I’m so glad you gave it a try!

      Reply

  • Susan
    September 29, 2020

    I made this tonight. I followed the exact recipe, but doubled the sauce for the 1 lb egg noodles. It was delicious! Everyone had seconds. They all agreed to put this in the monthly rotation.
    I’ve tried several of your recipes and they are all amazing. One of our favorite is the Lemon Chicken Pasta. My daughter cannot eat enough of that.
    Thank you so much for making shelter-in-place bearable.

    Reply

    • Natashas Kitchen
      September 29, 2020

      You’re welcome, Susan! I’m so happy you enjoyed this recipe!

      Reply

  • Chris
    September 19, 2020

    I followed the recipe to the letter with the exception of adding heavy cream substituting extra sour cream. I liked the spicing in this recipe. The only changes I would make the next time is to use 3 tbsp of flour so the sauce comes out thicker…and yes I cooked off the mushroom liquid as directed.

    As it is this recipe has a very sauce. Everyone has their own idea of what thick and thin is. So I will describe the recipe sauce as being the same consistency as store bought maple syrup. It leaves a trace but runs off what it is put on. So if you like gravy thickness use more flour.

    Reply

    • Natasha
      September 20, 2020

      Hi Chris, I always highly recommend making a recipe as written without substitutions the first time. I’m glad you enjoyed the flavors though.

      Reply

  • Yoli Lazaro
    September 17, 2020

    Hi! Tried using the recipe with just cream and it turned out very good also! Since in our place we don’t have worcestershire sauce, i used soy sauce instead. Thank you for this delicious recipe!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      You’re much welcome, Yoli. I am so happy to hear that you enjoyed this recipe!

      Reply

  • Rachel
    September 14, 2020

    Hello Natasha, I currently don’t have heavy cream can I just use the sour cream ? I have half and half

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Rachel, I haven’t tried this but one of our readers subbed half & half and it worked great! I hope you love this recipe!

      Reply

    • julia
      September 18, 2020

      1/3 cup butter 2/3 cup whole milk heated in the pan makes whipping cream!

      Reply

  • Christie
    September 4, 2020

    Very delicious! This recipe is a keeper! I did season the beef with salt and pepper before browning. And as the mushrooms cooked, I added a small splash of Marsala wine (but that’s how we like mushrooms). Great dish for busy weeknights! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Hello Christie, so great to hear that! Thanks for sharing some of the things that you did to make the recipe tastier.

      Reply

  • Linda Dorrien
    September 3, 2020

    pls. advise me as to what size dutch oven did you use, such as 7 quart ? Is this considered a large size?

    Reply

  • Theresa
    August 28, 2020

    Delicious! Made a few changes because I lacked some ingredients. I used organic grass feed ground beef, didn’t have whipping cream so used half and half, didn’t have Worcestershire sauce but used liquid aminos plus a little anchovy paste. Sprinkled in some thyme. Flour didn’t thicken it quite enough so used some corn starch. My husband and myself loved it.

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Hello Theresa, I’m so glad to know that the substitutes that you used came out delicious! Thanks for sharing that with us.

      Reply

  • JJW
    August 25, 2020

    This recipe is excellent and fairly simple. My only suggestion would be to season the beef before searing. The sauce was very flavorful, but the beef itself lacked seasoning for my taste. I would definitely make this again!

    Reply

    • Natasha's Kitchen
      August 25, 2020

      Thanks for your comments and suggestion! Yes, that’s right. You can marinate the beef before cooking if you prefer a tastier output.

      Reply

    • Bri
      September 27, 2020

      I marinated the beef in a little Worcestershire and fish sauce for 30 mins prior to cooking and it was fantastic! Not any fish flavor, but it gives it the umami bomb and makes the beef stand out more.

      Reply

  • Jennifer
    August 24, 2020

    Absolutely delicious! I did add more beef broth and sour cream so it made more sauce, we love sauce! Thank you for the easy recipe.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      You’re most welcome, Jennifer. So glad you loved this recipe!

      Reply

  • Pam
    August 23, 2020

    I made it for dinner just as read and i did not feel it had enough flavor. I even added more mustard and Worcestershire. Also some fresh parsley. Do you have a suggestion? Love your recipes.

    Reply

    • Natasha's Kitchen
      August 25, 2020

      You can marinate the beef too before cooking if you prefer it to be tastier and you can adjust the seasoning according to your preference.

      Reply

  • Terry Lynn George
    August 21, 2020

    I just have one question, I don’t eat mushrooms, in your infinite wisdom do you have any idea what vegetable(s) I can use in place of the mushrooms?

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Terry, I haven’t tried without mushrooms and they do impart great flavor. I think it would still work if you leave them out.

      Reply

    • Nancy
      August 27, 2020

      I haven’t made this yet, but am making it tonight.
      Canned mushrooms may be an option for you. They have little to no flavor. Drain a small 4 oz can and pat them dry before adding.

      Reply

      • Natashas Kitchen
        August 27, 2020

        I hope you love this recipe Nancy!

        Reply

  • Stefanie
    August 17, 2020

    Made this and it was so delicious! Husband and kids loved it.

    Reply

    • Natashas Kitchen
      August 17, 2020

      I so happy you enjoyed this recipe, Stefanie! Thank you for that wonderful review!!

      Reply

  • Stefanie
    August 17, 2020

    Made this and it was so delicious! Husband and kids loved it! Will definitely look for more of your recipes Natasha.

    Reply

    • Natashas Kitchen
      August 17, 2020

      That is the best when kids and husbands love what we moms make. That’s so great!

      Reply

  • Esha
    August 13, 2020

    I made this 2-3x already! Its definitely a household favorite now! Thank you so much for the recipe!

    I was wondering if we could make it with shrimp and follow everything else for the steps/ingredients? any thoughts?

    Reply

    • Natashas Kitchen
      August 13, 2020

      Hi Esha, that’s a very innovative thought for this recipe! I haven’t considered or tested this with shrimp to advise. If you happen to experiment I would love to know how you like that!

      Reply

  • Stacy
    August 12, 2020

    Made this tonight using leftover prime rib cut into cubes. I doubled the sauce. It is so tasty, and such a quick and easy meal to prepare. Thanks, Natasha! You are becoming a go-to for recipes for me.

    Reply

    • Natashas Kitchen
      August 12, 2020

      That’s just awesome Stacy! I’m so happy you enjoyed this and all of our recipes!

      Reply

  • Nick Johannes
    August 12, 2020

    This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.

    In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizes the meat.

    I then added all of the other ingredients except the noodles.

    Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles to the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.

    Sprinkled some smoked paprika on top and it was good to go.

    My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.

    Reply

    • Natasha's Kitchen
      August 12, 2020

      Sounds great! Thank you so much for sharing your experience with us, we appreciate it.

      Reply

  • Nick Johannes
    August 12, 2020

    This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.

    In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizers to meet.

    I then added all of the other ingredients except the noodles.

    Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles in the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.

    Sprinkled some smoked paprika on top and it was good to go.

    My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.

    Reply

    • Natashas Kitchen
      August 12, 2020

      That’s just awesome Nick! Isn’t it the best when the kids like what we parents make! Thank you so much for sharing this with us!

      Reply

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