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
This is delicious! I love the sauce, full of flavour. Thank you very much. My husband is not fan of white sauces, but he liked this recipe.
This is by far the best stroganoff I have ever made. I do like to add a little thyme to the recipe but other than that, a real winner. I also use yougurt instead of sour cream tonight I am using half and half. I might add a bit more flour to make sure it is thick enough.
Is the yoghurt to sour cream substitution 1:1? Also how did the modified recipe turn out?
Tasty recipe, used the Costco thin sliced NY Strip steak. Came together nicely.
That’s just awesome! Thank you for sharing your wonderful review, Chuck!
OH MY GOSH. I’ve been craving stroganoff and wanted to give homemade a try. This recipe does not disappoint. So flavorful and a perfect comfort meal. My baby was a huge fan of the sauce 😂 putting this recipe on a card in our repeat recipe box.
So happy you tried and enjoyed this recipe! Thank you.
A delicious recipe, but a question: A family member suffers from Crohn’s disease and cannot eat meat. To turn this recipe into mushroom stroganoff, would you do anything other than leave out the meat? Would it work with chicken? If so, would you adjust the recipe in any way? Thanks much. I am a fan.
Hi Donna! Thank you for your good comments and feedback. I imagine chicken will work with this recipe too!
I should’ve known this recipe would be excellent!! I’ve made a few other recipes you’ve shared and 🤌. The only ingredient I didn’t have for this one unfortunately was the mustard, but we all still loved this!! Thx for sharing another great recipe 👍
Aw! I’m so happy to hear that, Tish!
Great recipe, I add fresh dill, as that is the flavor profile I’m used to. Other than that this recipe is the bomb.
Hello Natasha. I live in Turkiye where whipping cream and sour cream are difficult if not impossible to find. Do you think I could substitute yogurt? Yogurt is often cited as the best substitute for sour cream. Thanks.
Hi Eric! It will change the flavor a bit, but yogurt would be the next best substitute.
This beef stroganoff is incredible! Tender beef, a rich creamy sauce, and a hint of tang from the sour cream make it the best I’ve tried. Simple ingredients, easy to make, and packed with flavor. Perfect comfort food that my family loved! This recipe is a keeper, thank you!!
Hi Natasha! Can I use coffe cream (18%) instead of the heavy whip cream?
I haven’t really tested that to advice but I think it will affect the consistency and taste of the recipe.
Would I be able to use whole milk in place of heavy cream?
Hi Cristina! You can but it will affect the texture of the recipe because it’s lighter. The flavor will be quite different too since cream is more flavorful.
Yummy! I didn’t use mushrooms this time and paired it with Italian green beans. They were great together! I also simmered the meat an hour to get it tender and falling apart. Great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Elise!
Needed more sour cream and less Worcestershire sauce. Also, no paprika?
It was delicious but not real stroganoff
Great go to recipe that is well balanced.
I prefer fresh dill and use Krema natural yogurt, in place of sour cream which has excellent fat ratio and good flavor as it’s always in our fridge. Everything else stays the same. Love your recipes Natasha!
Can you use regular white mushrooms? The only “brown” mushrooms I can find are baby bella mushrooms, can I use those?
Baby Bella mushrooms would work great too! But a variety of mushrooms can work.
It was very good. We added sweet peas to make it complete. Next time I’d like to make the ratio of sauce to beef a little bigger. Other than that, it was great!
We’ve made this a few times since we discovered it, and it’s simply delicious each time. A tried-and-true formula and so good, so flavorful that we decided to make it again tonight for our wedding anniversary since we love cooking together. Thank you for this recipe and for your thoughtful instructions.
OMG ty been cooking for well 40+ years this is one of the beat recipes I’ve ever made! Terrific recipe just as is had no flour used cornstarch turned out perfectly can’t thank you enough big hit with all 4 of us !!!!
Hi Valerie! I’m so glad to hear it was enjoyed! Thank you for the wonderful feedback.
This was excellent, and my family loved it. My husband said it was the best stroganoff he ever had! I did double the recipe, and also found I needed a little more flour as we like the sauce a bit thicker.
Hi Jen! That’s great to hear. Thank you for sharing.
Is there anything I can use as a substitute for the sour cream
Hi Mike! Greek yogurt would be the next best thing.
This us a great recipe. I’ve Madeira several times and it is one of my family’s favorites.