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
Fantastic recipe! Would be excellent dish for dinner party. So easy and delicious
I just made my second batch. I made the first last week. I doubled it today and have enough for the next week. I am a creature of habit.
It sounds like you have a new favorite, Heather!
Fantastic and simple recipe. The Sirloin really kicked it up a notch. Definitely a favorite!
Delicious! Will definitely be making again!
I’m so glad you enjoyed it, Shannon!
Yum, yum, yum. Perfect just a listed. Will make this again. Thank you!
You’re welcome, Marion!
We make this all of the time! And when in a pinch, we use frozen homestyle meatballs (cooked in the oven) to replace the beef!
Tastes exactly like you think it will!! Yum!!!
Save your money and use beef shank. It takes a little time to trim it off the bone, but if you let it simmer before you put the milk products in you’ll never use ribeye fillet or sirloin again. If you’re in a hurry, just use a small tri-tip.
I’ve made this twice now! It’s in my recipe file to forever stay and be used often! Even have passed it along to some friends and family! I double the garlic bc my family loves garlic and use a stone ground mustard! I also really salt and pepper the beef before slicing. Thanks, we love it!
Amazing as all the recipes I have made from you. I must talk about you alot because my husband bought me your cookbook!
Aww, that’s wonderful to hear, Jeannie! Thanks so much.
I want to make this, I have lean beef stew meat. Would this work? Thank you for sharing this recipe with us.
Hi Amy, 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.””
I’ve found that thinly sliced ribeye (like the stuff intended for cheesesteaks) works real well in this recipe. Still has some of that good ribeye fat, but it does cook much faster than top sirloin.
Also, I definitely stretched the sauce out a bit, nearly doubling it.
But it turned out amazing! Thanks for a great frame!
Made this using filet and it was amazing. I doubled the sauce though, because my husband loves a lot of sauce, as well as leftovers. Even our four year old gave it a thumbs up and asked for more!
Doubling the sauce is a great idea! Glad to hear that the both of you enjoy this recipe!
Not enough flavor in the sauce and it was a bit runny
Hi Julie! Did up make any substitutions or leave out anything? It shouldn’t be bland. Also- make sure to use “heavy” whipping cream and not just whipping cream which is lighter and won’t thicken as much.
Use more mustard, and important to know how much flour is used , practice 🙂 I made it and it was fantastic
I followed the recipe & served over egg noodles. My sauce totally disappeared. Any suggestions?
Hi Rita! How many egg noodles did you make? We usually serve it with 8-12oz of egg noodles. Some do my viewers like to double the sauce but it should be enough for 8-12 ounces of noodles.
fantastic, quick and very tastynnDavid
I’m so glad you loved it, David!
This is my go to Stroganoff recipe. Made mine with my abundant stash of Venison. I add a small splash of fish sauce for a little more umami.
The store was out of the sirloin that I was going to pick up on sale, so I had to go for chick roast. If you have to choose a typically chewier cut of beef, use a velveting technique that you can find online and you will have some of the most sumptuous tender beef you could imagine regardless of the cut. I’ve used this recipe for years now as well, thanks Natasha.
Hey Natasha made it your way and wow…everyone raved! I thought i could maybe use a bit of charcoal so I made it again but pan seared the steaks (used top sirloin) on med-high in olive oil and then let them sit for maybe 1/hour under tinfoil then sliced them in to 1/2 inch strips…woah…boom
So good! I know the recipe uses a steak type meat; however, for those who can’t afford steaks – use ground beef! We use it cooking the ground beef and onions (for flavor) first, set aside, follow the rest except, we do add the strained beef back in just after the creams come to heating, then all the rest of everything. Our family likes more sauce though, so will add in more whipping cream and sour cream (tempered) and just cook more to get the thickening. Also note, we use either red wine vinegar or an open bottle of red wine if have one ready to deglaze just after sauteing the aromatics. So really, just a change in meat and order of things, but otherwise kept same — this has been our go to for sometime now — nice score one for the poor one too!
Hi Aziza! I’m so glad your family is enjoying this recipe! Thanks for the feedback. I have a Ground Beef Stroganoff Recipe too!