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
I use regular ground beef. This is one of my husband’s favorite meals. Thank you for the fantastic recipes. This is so delicious
Excellent recipe. I made this with leftover steak. I used shallots instead of onions and chives instead of scallions. I deglazed with a small amount of white wine – about 1/4 cup. I followed the rest of the recipe exactly and it was a huge hit with me, my husband and my brother in law – they raved about it throughout the meal.
Excellent recipe. I made this with leftover steak. I used shallots instead of onions and chives instead of scallions. I deglazed with a small amount of white wine – about 1/4 cup. I followed the rest of the recipe exactly and it was a huge hit with me, my husband and my brother in law – they raved about it throughout the meal.
This beef stroganoff recipe is perfect in every way and I wouldn’t change a thing. Once the prep work is completed, it takes no time at all to get the stroganoff put together. I love this recipe! I like the background story about Count Stroganoff- it adds a nice dash of trivia to the meal. Thank you so much for sharing!
I’m so happy you loved this recipe, Christina! Thank you for sharing that with me!
Delicious! The dijon adds a unique flavor – best stroganoff I’ve ever made
Thank you for your awesome feedback, Elizabeth!
Natasha, I always feel like it’s not stroganoff without Dill! Is it just me? The rest of your recipe is good, but dill is mandatory for me. Try it!
Hi Connie! We don’t use it, but feel free to add some if you’d like.
Hello, how can the recipe be adjusted to eliminate sour cream? Thanks
I have not tested any substitutions but you can try plain Green yogurt.
It was as good as any I have had in the last few years but not better then a few I have had recently. its a solid C+/B-
Easy to make and a great base to start! This recipe is straight forward and very simple- worth checking out if you are interested in getting rid of the harsh chemicals in canned soups and seasoning packets! Get to cooking!
I’ve made this recipe for my daughter and husband in Ohio and they loved it so much!!!…My son in law asked me to make it for him. I made it here and had my youngest daughter and husband over and he said “ Best thing I ever made.!!”.. so I’ll say it’s the best Stroganoff ever and easy to follow recipe!!
What an awesome feedback! Thank you so much for sharing that with us, Heidi.
What is your suggestion if we would like to make this recipe ahead of the crowd coming? Can we make the whole recipe and rewarm it on the stove or can we make the recipe up to adding the heavy cream and then go from there? The recipe looks delicious!
Hi Marilyn! You can make it ahead and add the cream and sour cream prior to serving, when reheating.
Yes! This is a 5/5, great recipe thanks for sharing!
I have made this recipe a few times now, so far this is my favorite variation on the classic dish. It has become a goto request when the girls come home from college. Thanks again.
I’m so happy to hear you enjoyed it, Shane!
Hello! Could I use beef stew meat for this recipe?
Hi Rileigh, we prefer it with sirloin steak for the most tender and best flavor and texture, but beef stew will be okay to use. Here’s what one of my readers wrote “What I do, is use beef stew meat that I roast covered for about an hour in the oven. Fork tender and much more affordable than top sirloin or fillet.”
This was my first “real” experience with beef stroganoff. I grew up in a beef Helper. Oh my, where has this been all my life?!
Can it beef freezes?
Hi there! I would complete all do the steps right up until adding the cream. They proceed the next day to heat it up and add your cream and sourcream. You can refrigerate it you’ll be making it a day ahead.
Absolutely loved this recipe. Got your book (Natasha’s kitchen) but was disappointed this recipe wasn’t in it.
I’m so glad you got the book, Onan! I hope you love the recipes in it.
This recipe looks delicious. Can it be made a few hours before serving?
Hi Nancy, yes, you can make and reheat this. Just reheat it slowly over low heat.
So delicious. My old recipe had a can of mushroom soup, I was glad to find your recipe using cream! I love the mustard addition as well!
So glad you found this recipe and also loved it, Joanne! Thanks for sharing.
Very yummy, I liked the zip that the Dijon mustard gave to this recipe. I had a package of stew meat that I used, I just sliced the meat thinner and against the grain before I browned it and it was very tender.
Love this recipe! It is very easy to make and is definitely a keeper. I will say, I left out the flour and the sauce was plenty thick. The best part is that my husband loved it!!