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!
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!
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Beef Stroganoff Recipe
There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
What is the Best Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for 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:
- 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 this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
- Mustard
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!)
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
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, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.
More Easy Dinner Recipes to try:
- 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
How to Make Beef Stroganoff:
Watch Natasha make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and impressive for company.
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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, to garnish
- 8-12 oz egg noodles, 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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
I made this last night and posted a photo on my Facebook page. I’ve become a superstar (still giving you credit)!
That’s so awesome! Sounds like you found a new favorite!
I prepared Natasha’s beef stroganoff this past weekend. The instructions were very concise and easy to follow. I enjoy the videos as I am a visual learner. As usual there were no leftovers, a sure fire way to determine if my family likes a dish. I used top sirloin and doubled the recipe to accommodate my family as I cook dinner for our grandchildren and their parents to allow them more time to spend with the kids after work. I recently retired and am really enjoying having time to prepare quality meals and to hear family members rave about a dish is very fulfilling. This beef stroganoff did not disappoint, the beef was tender, the sauce was rich and flavorful. This is yet another recipe that will be added to our menu.
Thank you for that wonderful review, Tammie! I’m so glad you enjoyed this recipe!
Just finished this. It is too good!
I’m so glad you enjoyed that Carlie! Thank you for that wonderful review.
Made this tonite .. OMG.. so good!
So great to hear that Char. Glad you loved it!
It is very easy to make and very tasty . Thank you Natasha for a fabulous recipe . I love your recipes .
You’re very welcome and thank you as well for your great review! I hope you love every recipe that your try.
Thank you for sharing this perfectly simple and deliciously wonderful recipe. It was a complete hit with my husband and myself.
You’re very welcome! I’m glad you both loved this.
Hello Natasha I love your recipes, with what can I exchange the sour cream and Worcestershire sauce?
R
Thank you!
Others have tried greek yogurt in substitute to sour cream. I honestly haven’t tried anything besides Worcestershire since it works so well. I’m guessing the closest substitute might be soy sauce (but I haven’t tested that so if you experiment, add it to taste). You could also omit it and add more seasoning to taste.
I think Asian fish sauce would work, as a main ingredient in worcestershire is anchovies.
Can I use strip steak
Hello Nicole, I imagine that should work too. Please let us know how it goes.
Love this easy to do recipe for beef stroganoff! Huge hit!!
That’s so awesome Jan! Thank you for that awesome review!
I must have tried a half a dozen recipes for the perfect stroganoff and all of them have fallen short, until I tried Natasha’s. Hers has the combination of mushrooms, beef and onions for the earthy base and the sour cream and heavy whipping cream for the mild richness of dairy. The combination is unbeatable.
That’s so great! It sounds like you have a new favorite!
Sounds really good the way u put it that way. Can’t wait to try it.
I hope you love it Katie!
Awesome!!! We live in MN and used our dehydrated Morel Mushrooms. We took it for our Curling potluck and it was a hit! Love this recipe. Thank you so much!!!
Great to hear that it worked, Elizabeth. Thank you for the great review!
Can you put Spinach in it
Hi Lisa, I have not tested that but I bet it could work!
Made this today with 2 “minor” changes. 1) fresh homemade egg noodles and 2) bottom round sous vide 25 hours at 132 F. A classical and classy/tasty dish. Thanks so much for the recipe!
Yum! I bet this is that much more better with fresh noodles. Thank you so much for sharing that with me.
Made this recipe tonight. Followed it to a tee. Delicious! First words out of my wife’s mouth was “This is good!”
Thank you for the awesome review Jonathan! So glad that your wife loved this.
OH My Gosh! This Recipe is a winner I made this recipe today and my family loved it and now it’s my family favorite thanks @Natashaskitchen.com ***** 👍
Great to hear that Linda. This recipe is indeed a favorite!
Could this be made in a slow cooker, and if so, what might directions be, and would you use a less good cut of beef since it’s cooking a lot longer than recipe called for.
Hi Laney. You can check out my other beef stroganoff recipe.
So yummy!!
Isn’t the flavor amazing?
Hi there, Made this recipe and we all loved it. Was wondering if it freezes well as I would love to make a batch and freeze it for my boys when I am not around. Thanks
Hi Linda, this recipe never lasted long enough for us to freeze so I cannot advise but here is what one of our readers wrote “I’ve heard from many sources that it DOES freeze very well (but it sounds like when you re-heat it you should take the meat out first and add back last minute so it doesn’t become dry/chewy)” I hope that helps.
Made this last night and it was amazing. Also – I like the blue serving bowl that you used in your video. Can you tell me where they are from?
Hi Fran, we have that bowl listed in our shop here. I hope that helps
Just wanted to ask a question–i want to try to make this like my beef tips but am unsure if I could put the cream and sour cream in the oven. Do you know if it would be ok to brown floured meat and then add the rest of the ingredients then finish in the oven for about 30-45 mins ?
Hi Sarah, the creamy elements would probably separate and turn oily rather than remain creamy if it were in the oven that long. I haven’t tested it but that is my best guess.
Can I cook it in the Instapot?
Hi Daiva, I have not tested this in an Instant Pot to advise. If you experiment with that I would love to know how you like this recipe.
This recipe was easy and the taste was excellent. I followed your advice and used Angus top sirloin. My husband says he hates mushrooms, but will eat Cream of Mushroom soup (from a can, ugh.) So I took a chance. He had two helpings!
I’m just curious about your slow cooker version. The ingredients seem so different. I would like to try it one day.
Hi Cindy! The ingredients are different since that one is a lot more involved. I hope you try that version soon too.
Fantastic!!!
I’m so glad you liked that, Amy!
Delicious and easy! Flavour!
I’m so glad you liked that, Sheryl!