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
Made this and my family loved it! We are wondering what is a serving size? The recipe states 4 servings and it gives the nutrition value per serving but we couldn’t find what the serving size was.
Hi Kim, that’s correct. It serves 4 but it’s a computer generated nutrition label, unfortunately it doesn’t measure that specific. You can weigh the recipe as a whole and then divide that by 4 for a more precise measurement.
This recipe is very good. I doubled the mushrooms (only because I wanted more mushrooms in it). Other than that, the only change I made was to cook the mushrooms about 6 minutes before adding the onion, and then cooking both until the liquid evaporated. I followed the rest of the recipe as written. It would serve 4 as long as there were accompanying sides, like a salad. We had enough for two, with three pieces of meat left over to feed the dogs (rinsed to make sure there was nothing on there that was harmful to them).
This was so amazing. I added simple bone beef broth- about 24 oz and it reduced as the sauce simmered. All of the flavors come together so well!
I tried this tonight pretty much exactly as written and it is amazing! I’m wondering with the heavy cream and sour cream if I can freeze leftovers?
Hi Claire. Some of my viewers have reported good results freezing this. Reheat it low and slow, that way it doesn’t curdle/separate much. The texture may be a bit grainy.
tried this & it was amazing! i am vegetarian so i used the beyond steak bits & it was still delicious!
Did you cook the beyond steak on its own like the recipe said (for real steak) or add it to cook with the onions? Veggie here too! 🫶🏻🫶🏻
I made this tonight for my family. It is really easy to follow the recipe and the video was a great help. Just be ready if you make it because it moves fast once you get past the mushrooms. Have things preped to go. I used chuck roast that I tenderized with baking soda. I also doubled the recipe so that we would have left overs. I did mess up one thing. I accidentally used 1 tablespoon instead of teaspoon of Dijon mustard. It turned out really good though. You could taste the mustard but it wasn’t over-powering. I am definitely going to make this again. Even though I doubled the recipe I barely had enough for the 2 lunches I needed to make for tomorrow not because it wasn’t enough, but because my family ate so much of it. I can’t wait to try some other recipes here.
Good starting point recipe. My own personal changes: 1) I use filet for the meat; 2) I use 1/2C of shallot for the onion. I also up the garlic a bit.; 3) instead of the whipping cream, I use creme fraiche, and if I use sour cream, I use more of that with the regular cream; 4) I up the Dijon to at least 1t or even more (to taste); 5) a major biggee is that I cannot imagine this w/o paprika– I use a mix of smoked and regular, a total of 2t); 5) I also like to add fresh dill and maybe a bit of thyme; 6) I always use 1/2C of white wine, or sometimes 1/4 C with 1T of brandy, right before adding in the beef broth. Lastly, I brown the meat for 2 minutes, then remove. The sauce usually thickens, but you can always add flour via a roux. I add back in at end, when integrating everything. This is good with mashed potatoes or the noodles. I prefer with gold potatoes.
Your variation of this recipe is not stroganoff anymore. It’s almost like a unique stew. It does sound yummy though. Being Eastern European, Natasha‘s version is about as close as possible to the way our family makes stroganoff. We do not use whipping cream, only sour cream, full fat.. We don’t make a roux, we do, however use thinly sliced beef dredged in flour and browned in butter not oil. We also use a bit of wine in the sauce and serve it over noodles or you can do rice. I cook with a lot of paprika and this is a dish that I would not use that in.
Loved it! Easy to follow and came out deliciously… used canned (jarred) venison and worked perfectly
Hello,
I am a Father of 2 and Husband. My wife and I take turns cooking. I tried this recipe tonight and it was a smash hit kiddo. Side note. I have gout and I am unable to eat beef, so we tried it with pork loin and it was absolutely amazing. Thank you, and keep em coming kiddo.
Good call on the pork loin. Going to try it next time with that.
I *have* that Russian cookbook and yes, this is the best recipe for Stroganoff I’ve ever found. I am using to teach a friend of mine how to cook — he is the cook in their family but knows that he needs lessons!
This turned out great! Easy recipe to follow and so flavorful! All I had was tri-tip steaks, but sliced thin- they did the job- sauce was rich & delicious. Will definitely make again!
Hi Trish! I’m so glad you loved it!
Hi! I would like to make this in the crockpot overnight. Do you have any suggestions on doing anything differently?
Hi I think it’s a good idea! Since you will be cooking it overnight, you’ll want to set the crockpot on low for 7-8 hours and 3-4 hours if you are using a high setting. You can also add the sour cream toward the end of the cooking time to prevent it from curdling. Hope you enjoy it!
Looks delicious. I’m going to try this tomorrow night for dinner. I don’t have sour cream on hand. Is there something else I can substitute it with?
Hi Tina! Greek yogurt would be the next best thing.
SO SO SO SO YUMMY LIVE LAUGH LOVE THIS RECIPE THANKS SO MUCH
I made this for my family tonight. They all loved it l! 💖 It was very easy to make & turned out delicious!! 😋🤤 Thank you for sharing! 💖
Can you make the sauce beforehand and let it sit for an hour?
Yes, that will be fine! I also recommend waiting to add the sour cream just before serving.
This is the best beef stroganoff recipe ever. I have tried many of your other recipes and all of your recipes are winners. You are a very talented cook. Thank you so much for sharing your recipes with others.
Thank you so much. I’m happy to hear you love the recipe!
Delicious but a bit bland. I will put thyme into it next time. Be sure everything is ready because the cooking goes fast
I was amazed at this recipe! There is so much flavor with every bite. Most of my beef was tender but I had a few that were chewy.
Hi Natasha.
Just wondering how thin to slice the meat..
We often use ribeye sliced paper thin for Asian recipes and it would be disastrous for this recipe.
Are we looking at 1/4 inch slices? 1/8th?
Thanks!
Hi Mark! Both would be just fine. I didn’t measure mine that precisely. For tougher cuts of meats, it helps to cut them thinner but ribeye is considered a tender meat. If you’re cutting your meat 1/8” thick, just keep an eye on it, since it will cook very fast!