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!

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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

4.99 from 1579 votes

Author: Natasha of NatashasKitchen.com

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

Servings: 4 as a main course

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

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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

• Full Nutrition Label
• Nutrition Disclosure

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