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Beef Stroganoff Recipe (VIDEO)

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!

Beef Stroganoff in a pan garnished with chives

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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.

Beef stroganoff recipe up close in pan

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.

Top sirloin steak beef thinly sliced

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

Ingredients for stroganoff with beef, mushrooms, broth, mustard, sour cream, whiping cream

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:

Beef stroganoff with serving spoon garnished with chives

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.

Beef and mushrooms in creamy stroganoff sauce garnished with green onion

More Easy Dinner Recipes to try:

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

4.99 from 1597 votes
Author: Natasha of NatashasKitchen.com
Beef stroganoff recipe in pan
Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients 

Servings: 4 as a main course

For the Beef Stroganoff:

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

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

Nutrition Per Serving

689kcal Calories48g Carbs37g Protein38g Fat18g Saturated Fat198mg Cholesterol608mg Sodium1025mg Potassium2g Fiber3g Sugar960IU Vitamin A2.1mg Vitamin C108mg Calcium3.4mg Iron
Nutrition Facts
Beef Stroganoff Recipe
Amount per Serving
Calories
689
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
18
g
113
%
Cholesterol
 
198
mg
66
%
Sodium
 
608
mg
26
%
Potassium
 
1025
mg
29
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
37
g
74
%
Vitamin A
 
960
IU
19
%
Vitamin C
 
2.1
mg
3
%
Calcium
 
108
mg
11
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American, Russian
Keyword: beef stroganoff
Skill Level: Easy
Cost to Make: $$
Calories: 689
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.99 from 1597 votes (1,151 ratings without comment)

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Recipe Rating




Comments

  • Richard Benz
    March 9, 2020

    I made this last night and posted a photo on my Facebook page. I’ve become a superstar (still giving you credit)!

    Reply

    • Natashas Kitchen
      March 9, 2020

      That’s so awesome! Sounds like you found a new favorite!

      Reply

  • Tammie
    February 26, 2020

    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.

    Reply

    • Natashas Kitchen
      February 26, 2020

      Thank you for that wonderful review, Tammie! I’m so glad you enjoyed this recipe!

      Reply

  • Carlie
    February 24, 2020

    Just finished this. It is too good!

    Reply

    • Natashas Kitchen
      February 24, 2020

      I’m so glad you enjoyed that Carlie! Thank you for that wonderful review.

      Reply

  • Char Diehm
    February 23, 2020

    Made this tonite .. OMG.. so good!

    Reply

    • Natasha's Kitchen
      February 23, 2020

      So great to hear that Char. Glad you loved it!

      Reply

  • Rabia Ali
    February 23, 2020

    It is very easy to make and very tasty . Thank you Natasha for a fabulous recipe . I love your recipes .

    Reply

    • Natasha's Kitchen
      February 24, 2020

      You’re very welcome and thank you as well for your great review! I hope you love every recipe that your try.

      Reply

  • Cris
    February 23, 2020

    Thank you for sharing this perfectly simple and deliciously wonderful recipe. It was a complete hit with my husband and myself.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      You’re very welcome! I’m glad you both loved this.

      Reply

      • Darine Abou Ammo
        March 22, 2020

        Hello Natasha I love your recipes, with what can I exchange the sour cream and Worcestershire sauce?
        R
        Thank you!

        Reply

        • Natasha's Kitchen
          March 23, 2020

          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.

          Reply

          • Patricia
            May 18, 2020

            I think Asian fish sauce would work, as a main ingredient in worcestershire is anchovies.

    • Nicole
      March 31, 2020

      Can I use strip steak

      Reply

      • Natasha's Kitchen
        March 31, 2020

        Hello Nicole, I imagine that should work too. Please let us know how it goes.

        Reply

  • Jan
    February 20, 2020

    Love this easy to do recipe for beef stroganoff! Huge hit!!

    Reply

    • Natashas Kitchen
      February 20, 2020

      That’s so awesome Jan! Thank you for that awesome review!

      Reply

  • Gregory Z.
    February 17, 2020

    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.

    Reply

    • Natashas Kitchen
      February 17, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

    • Katie
      February 23, 2020

      Sounds really good the way u put it that way. Can’t wait to try it.

      Reply

      • Natasha's Kitchen
        February 23, 2020

        I hope you love it Katie!

        Reply

  • Elizabeth Liz Tauer
    February 16, 2020

    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!!!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Great to hear that it worked, Elizabeth. Thank you for the great review!

      Reply

      • Lisa
        February 17, 2020

        Can you put Spinach in it

        Reply

        • Natashas Kitchen
          February 17, 2020

          Hi Lisa, I have not tested that but I bet it could work!

          Reply

  • Michael Nicholas
    February 14, 2020

    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!

    Reply

    • Natashas Kitchen
      February 14, 2020

      Yum! I bet this is that much more better with fresh noodles. Thank you so much for sharing that with me.

      Reply

  • jonathan Loman
    February 9, 2020

    Made this recipe tonight. Followed it to a tee. Delicious! First words out of my wife’s mouth was “This is good!”

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Thank you for the awesome review Jonathan! So glad that your wife loved this.

      Reply

  • Linda Blais
    February 9, 2020

    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 ***** 👍

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Great to hear that Linda. This recipe is indeed a favorite!

      Reply

  • Laney Nyland
    February 5, 2020

    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.

    Reply

    • Natasha's Kitchen
      February 5, 2020

      Hi Laney. You can check out my other beef stroganoff recipe.

      Reply

  • Abbi Kunce
    January 31, 2020

    So yummy!!

    Reply

    • Natashas Kitchen
      February 1, 2020

      Isn’t the flavor amazing?

      Reply

  • Linda
    January 30, 2020

    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

    Reply

    • Natashas Kitchen
      January 30, 2020

      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.

      Reply

  • Fran
    January 28, 2020

    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?

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Fran, we have that bowl listed in our shop here. I hope that helps

      Reply

      • Sarah G
        February 16, 2020

        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 ?

        Reply

        • Natasha
          February 17, 2020

          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.

          Reply

  • Daiva Brence
    January 28, 2020

    Can I cook it in the Instapot?

    Reply

    • Natashas Kitchen
      January 28, 2020

      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.

      Reply

  • Cindy Gawlik
    January 26, 2020

    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.

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Cindy! The ingredients are different since that one is a lot more involved. I hope you try that version soon too.

      Reply

  • Amy
    January 24, 2020

    Fantastic!!!

    Reply

    • Natashas Kitchen
      January 24, 2020

      I’m so glad you liked that, Amy!

      Reply

  • Sheryl Becker
    January 23, 2020

    Delicious and easy! Flavour!

    Reply

    • Natashas Kitchen
      January 23, 2020

      I’m so glad you liked that, Sheryl!

      Reply

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