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 broth, 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
It was ok but I wouldn’t make it again
Funny. I didn’t see any stars less than 5? I’m assuming less than 5 get removed
Hi Joanne! I’m sorry you didn’t enjoy the recipe. Did you make any changes or substitutions? I would love to help troubleshoot if you’d like.
Joanne, letting us know what the problem(s) were would be helpful rather than just writing a useless bashing piece that offers nothing.
Just made the Beef Stroganoff and followed the recipe. My husband and I enjoyed it. I will make it again.
I’m glad to hear that!
I made this with a beautiful chuck, and the flavor was just delicious!
Just made it again..family loves it!! Make the recipe just as is.
Thank you for the feedback, Dottie!
This recipe is fantastic, I made it for my wife and we loved it, Thank you!
I do have an ask about longevity please. I foolishly did not store 2 remaining servings in the freezer and I left it covered and refrigerated from Saturday to Friday. Is this longer than advised? Thank you
Hi Shane! You’re very welcome, I’m glad it’s being enjoyed. The recommended storage time is 3-4 days in the refrigerator.
This is by far the best homemade Stroganoff recipe I’ve ever had. Reminds me of when we had it in St. Petersburg Russia.
I’ve made this beef stroganoff several times and it’s perfect!
So happy you love it!
Absolutely delicious! I’ve made enough to feed an army … so my husband has his lunches sorted for the rest of the week! Clever wife I am 🤣! I’ll definitely make this again!
That’s wonderful, Susan!
Absolutely Love this recipe, and have made it several times. Thank you Natasha!
That’s wonderful! Glad to hear you love it!
Just made this! Hubby and I both loved it!! Will be making this again!!
I made this with leftover tri tip steak and it was so good!! Much better than using cream of mushroom soup.
I really really enjoyed this. And even better, my 5 year old asked for seconds! This is going in my recipe box – thank you! Notes: Definitely use the higher quality meat. You lose so much when you don’t. Only thing I would change next time is to preseason the meat and maybe add more mushrooms and garlic because we love them!
That’s so great! It sounds like you have a new favorite!
This is amazing. Followed the recipe almost exactly, but I added a glug of sherry and a tiny but of nutmeg. I made it last night, and am about to make it again right now. YES.
That’s just awesome! Thank you for sharing your wonderful review!
I only have 10% cream on hand. Will that work instead of whipping cream?
Hi Tania! If you’re using a lighter cream, it won’t get as thick.
The ingredients are correct but the beef cut is off. I use London broil because it’s cheap. I flour the beef before the sear. Allowing the beef to cook in the gravy prior to adding any milk products allows you to use more affordable beef. Why waste a filet on gravy and noodles.
Do you cut the steak slices against the grain?
Hi Shells, yes thinly slice against the grain to ensure tender bites of beef.
Natasha – this beef stroganoff was outrageous. Our son brought us a filet mignon steak, about a pound, and i decided to use it for this recipe. Really a great choice.
One thing I would do differently is to season the meat before I browned it. Otherwise, it was so yummy.
Easy recipe and used a lot of left overs portions of sour cream, beef broth, green onions, whipping cream. Nice. Will definitely make again.
My family love this. If you ask my daughter what meal she wants, it’s this every time. The only thing I tweak is a tiny bit more sour cream because they prefer the sauce a little thicker but don’t want to lose too much from reducing.
Great recipe.
I made your beef stroganoff recipe tonight. It was soooo very good! However, I used this marinated beef recipe left over from a previous meal. My husband said it was the best beef stroganoff he’s ever had. (Probably due to the honey.) Keep the marinade in place of the beef broth. I also didn’t have whipping cream.
https://www.tasteofhome.com/recipes/marinated-beef-tenderloin/#RecipeCard