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!
This post may contain affiliate links. Read my disclosure policy.
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.
P.S. If you enjoy my videos, please click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing!
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
Best home made stroganoff I’ve ever made. My sister said she wanted to lick the plate clean, she liked it that much! I had to add a cornstarch rue to thicken it up a bit, but recipe was easy to follow and yummy if i do say so myself
When you’re with Natasha, she never steers you wrong. Absolutely amazing, brought back childhood memories. Followed to the letter and it was fantastic!
Thank you so much, Julissa! That’s very kind.
I just made this tonight and the flavor was fantastic. Much better than other stroganoff recipes I’ve tried. I like to use ground sausage instead of steak, so I don’t add the extra salt. Thank you for sharing this!
Flavor was delicious but Sauce was too thin and next time I will add an extra tablespoon of flour.
Best I’ve ever had. I made this with a 2.5 lb London broil. I had to trim all the silver skin off and fat, but turned out great. Diced the meat into 1 in cubes and seasoned with salt, pepper and MSG. Let it sit in the fridge for 6 hours. Then sliced those cubes into thin strips. I cooked the beef first using butter and beef tallow. Next I made my mushroom,onion, and garlic rue as the recipe called for(but doubled the ingredients). However, here is where I set the rue aside I’m a separate bowl.
I knew the meat would be tougher, so I simmered it in the beef broth for 2 hours with 2 sprigs of thyme. While the meat simmered, I sliced up more mushrooms and sauteed them in butter and a little salt until they were carmel colored and had most the water remove. I set those aside and topped the dishes with them when serving.
After simmering the meat, I added the rue back in and continued making the sauce. I had to double the sauce for the amount of meat. Seasoned with salt and black pepper to taste, but I did add about a 1/2 tsp paprika (non-smokey).
Although I rearranged the order of the steps in the recipe, the only thing added was a pre-seasoning of the meat, extra mushrooms, and paprika.
Literally cannot say enough about how good this was!
This made quite a bit of sauce, which I appreciated. I made this with leftover prime ribeye steak that had been grilled to medium rare. For is, the sauce was missing something – it just tasted bland, even though I used all the ingredients as specified. Next time I might try adding some different seasonings, or maybe more Worcestershire sauce.
This is so good. I have made it 3 times now. Always moist, tender, and flavorful. It has become one of my husband’s favorite dishes. I break down a whole grass fed beef tenderloin. What was not used for steaks was used for this. Ps: he actually prefers this to the steaks and he loves the steaks! Thank you for this wonderful recipe.
Hi Sandy! I’m so glad to hear that. Thank you for sharing.
So good. We used tenderloin and it cost us a small fortune and I had to double it as I was feeding 3 teenagers and it worked out perfectly. We needed only extra salt and pepper. Will be doing this agi.
She was making me hungry while she was cooking! Pretty easy to make
I’m so glad you enjoyed it!
Great recipe! Made for my daughter and her boyfriend and they gobbled it up. The higher end meat was worth it for sure. I used Filet Mignon tail and it was delicious. It went great with egg noodles. I’ve tried other recipes over the years, this one was the best.
So glad to hear that, Mike! Thanks for sharing.
I’ve been wanting to try this recipe for a while now. I made this tonight for my friend and her children. This recipe was delicious. I’ve never seen my friends kids eat everything and go back three times for more!
This sounds delicious and I want to make it for a dinner party. Can I make this a day ahead of time?
That would be fine but I’ll probabl add the cream next day when you’re ready to serve it.
Is it possible to make this gluten free?
Thank you for your great recipes and time!
Hi Shelly, I haven’t tested that, but one of my readers wrote: “Just made your stroganoff… easy easy as and taste is to die for
Made totally gluten free. Thanks again Natasha for an amazing simple but tasty recipe I served it with gluten free tagliatelle pasta and a crisp green salad. Jane South Australia”
This recipe is a favorite and is very delicious. I like to add extra mushrooms. Thanks, Natasha!
This is a wonderful recipe. My family raved about it! I followed it exactly with the exception off using elk instead of beef. Kudos to Nastasia!
I’m so happy to hear that!
WOW!!! Loved the sauce, could have eaten it right from the pan.
Yum. Very delicious. Used Ribeye steaks and with this recipe, it did not disappoint. Thank you Natasha. You are one of my top favorites to go to for recipes.
You’re very welcome, Brandie! I’m so glad you love the recipes!
Made this in my cast iron and it came out wonderfully! I’ve made stroganoff a few times in the past but this recipe made me want to save it for regular dinner rotation! Tip for notices like myself- watch that beef like a hawk. I think my heat was too high or I failed to take it off in time but it came out chewy. Fantastic flavor though.
Easy. Tasty. Indulgent. Quick. Stupendous.
Made this for the family, exactly like the recipe said, everyone raved about it. Thank you, it was great!
That’s so great to hear. Thank you for sharing.