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 stock, 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
I added some red wine, smoky paprika and chili flakes for some additional flavour and served over egg noodles. Very good.
Sounds delish!
Delicious! This is the recipe that helped me find this cooking blog! We love it, especially in the winter months!
That’s so great to hear, Andrea! I’m so glad you found this recipe.
I have found all of your recipes, to be top notch.
Very tasty and easy
Thanks
I agree completely! I enjoy everything I have made from Natasha’s Kitchen
Absolutely delicious! I added a few extra spices… a little seasoning salt, smoked paprika, parsley. I also used heavy cream and half and half instead of all heavy cream. I put it over DeCecco cut penne pasta. Award winning… thank you!
This was a home run! I used tri-tip for the beef, added paprika, Italian seasoning and a small bit of dried chili pepper flakes. I also added a squeeze of tomato paste. I’d like to try substituting a bit of the cream with a cashew cream to lower the fat, but everyone demands that I do it the same as before 🙂 Thank you, Natasha!
If you wanna cook the noodles in it. After the last step add an extra cup of broth and 1 cup of water. Then add 12-16 oz depending on the type of noodle you use, bring to a boil an simmer for ten minutes. ;:-)
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.
Rick, Not this recipe (hadn’t discovered it yet) but similar. My best friend’s hubby is supper picky…. worse than any 2-3 yr old, I swear. Anyhow, I volunteered to bring dinner to share with them one night – I used the similar recipe, sauteed finely chopped Vidalia onion gently in the butter and added the mushroooms, also finely minced- (onions and mushrooms both on his NOPE! list). They melded and went into the broth, cream, etc. sauce. He couldn’t stop taking more and we had no leftovers! He never guessed there were onions & mushrooms involved and loved it. Helped that I prepared out of his sight and I certainly wouldn’t do this to someone with food allergies. He’s been bugging his wife about getting my recipe.
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, you can make it ahead. My bigger 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?
Caraway seed was my great grandmother’s secret ingredient. It just adds a little something extra. For me, it’s just not Stroganoff without caraway.
Thanks a lot for the sharing that with us!
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!