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 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
Am I able to cook this in the crockpot? I would add the steak at the end?
Hi Wendy! I haven’t tested this in a crockpot, but I think it would work. You can sear the beef first before adding it into the crockpot.
Great recipe, I subbed the sour cream with non fat greek yogurt and it came out perfect
Great to hear that you loved it!
Made this last month and it was delicious. Thank you for sharing! I would like to try to make it for tonight as well.. but wondered if you’ve ever made it ahead! I would love to make it as written up till adding the sour cream.. put in fridge… then warm up and add sour cream later today. Have you ever tried to make ahead? I will read all comments too but sometimes people put make ahead or leftover notes and I didn’t see any in recipe!! Thanks so much if you happen
To see this!!
Hi Margaret! You can make it ahead, and reheat it on low heat so that it doesn’t curdle or split when reheated. The texture can slightly change when reheated.
Best Strog recipe I’ve made. Kudos to you Natasha!
Excellent flavor and easy to fix. I had two filet mignons in freezer so I purchased a third top sirloin to make up the pound. Followed the recipe exactly and served over egg noodles but it looked so tasty I forgot to add the parsley garnish before serving.
Thank you for trying this recipe, Jennifer. I’m glad you loved it.
Delicious recipe! I don’t like overcooked beef, so I sliced the top sirloin very thin and let it cook in the sauce at the very end.
Great idea, Lori! Thank you for sharing that with me.
I’m making this a few days ahead. Should I add the sour cream and heavy cream before refrigerating or should they be added at the reheating?
Hi Julie! Both ways can work. The cream and sour cream when reheated can separate and change the texture, so reheat it slowly over low heat to prevent this as much as possible.
Absolutely fantastic recipe. The flavors are there and the recipe is easy to follow. Do the prep work and have everything measured out and this wonderful dish comes together in less than 20 mins.I served mine over wide egg noodles .Thank you for sharing Natasha. I truly enjoyed this.
Delicious, very easy to make, no crazy ingredients, we serve ours over mashed potatoes instead of noodles .
Thank you! I’m glad you love it!
My husband loved this. He actually ate two bowls. Made exactly as recipe except I used beef tenderloin! Definitely a keeper!
Great to hear that, Susan! Thank you for the awesome feedback.
I’ve never made this before but I can guarantee you that I will be making this again soon. So good!
This is the best and easiest beef stroganoff recipe Ive ever tried! Thank you
I’m happy that you loved it!
Can you just put all the noodles in the sauce?
Yes, as long as they’re cooked.
I do not have any flour, but I do have cornstarch. Can I use that in place of flour?
Hi Beth! If you’re using cornstarch, don’t add during the sauté step. Finish the recipe as instructed.
In a small bowl, whisk 1–1½ teaspoons cornstarch with 1–2 tablespoons cold broth or water to make a smooth slurry.
Stir it into the simmering sauce at the end and cook 30–60 seconds until thickened.
Just made it to my husband who loves hamburger helper …so I was nervous. He was sooooooooooooo happppppyyyyy!!!!!
Yay that’s awesome! So glad it was a huge success!
I’ve made this several times, always great. Thus last time I substituted the mustard with black garlic paste and it was the most fantastic beef stroganoff ive ever had.
Thank you for your awesome feedback! I’m happy that you enjoyed the Beef Stroganoff recipe!
I’m making my 3rd batch right now. She bows her head…. In 2 weeks!! I can’t stop eating it!! Thank you!!!!
It sounds like you found a new favorite, Heather!
This recipe was easy to do with excellent results. I just love your recipes and thank you.
So glad to hear that, Glenn!
I love this recipe is so good and easy to make. I’ll do it again and again!
Thanks Natasha.
Hey i discovered a flaw on your recipe site. When you change the serving count the ingredients values update, but in the directions they do not. I caught this in the process of making this tonight. Meal was great, but if i had not caught it, things would have been bad
Hi Terri! So glad you loved the recipe. Yes, unfortunately the instructions don’t change. We’re slowly updating the recipes to remove the quantity from the instructions to avoid these types of errors. I wish there was an easier way to do it, but we don’t have a feature that allows us to do that currently.