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 broth, 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
This recipe is excellent and fairly simple. My only suggestion would be to season the beef before searing. The sauce was very flavorful, but the beef itself lacked seasoning for my taste. I would definitely make this again!
Thanks for your comments and suggestion! Yes, that’s right. You can marinate the beef before cooking if you prefer a tastier output.
I marinated the beef in a little Worcestershire and fish sauce for 30 mins prior to cooking and it was fantastic! Not any fish flavor, but it gives it the umami bomb and makes the beef stand out more.
Absolutely delicious! I did add more beef broth and sour cream so it made more sauce, we love sauce! Thank you for the easy recipe.
You’re most welcome, Jennifer. So glad you loved this recipe!
I made it for dinner just as read and i did not feel it had enough flavor. I even added more mustard and Worcestershire. Also some fresh parsley. Do you have a suggestion? Love your recipes.
You can marinate the beef too before cooking if you prefer it to be tastier and you can adjust the seasoning according to your preference.
I just have one question, I don’t eat mushrooms, in your infinite wisdom do you have any idea what vegetable(s) I can use in place of the mushrooms?
Hi Terry, I haven’t tried without mushrooms and they do impart great flavor. I think it would still work if you leave them out.
I haven’t made this yet, but am making it tonight.
Canned mushrooms may be an option for you. They have little to no flavor. Drain a small 4 oz can and pat them dry before adding.
I hope you love this recipe Nancy!
Made this and it was so delicious! Husband and kids loved it.
I so happy you enjoyed this recipe, Stefanie! Thank you for that wonderful review!!
Made this and it was so delicious! Husband and kids loved it! Will definitely look for more of your recipes Natasha.
That is the best when kids and husbands love what we moms make. That’s so great!
I made this 2-3x already! Its definitely a household favorite now! Thank you so much for the recipe!
I was wondering if we could make it with shrimp and follow everything else for the steps/ingredients? any thoughts?
Hi Esha, that’s a very innovative thought for this recipe! I haven’t considered or tested this with shrimp to advise. If you happen to experiment I would love to know how you like that!
Made this tonight using leftover prime rib cut into cubes. I doubled the sauce. It is so tasty, and such a quick and easy meal to prepare. Thanks, Natasha! You are becoming a go-to for recipes for me.
That’s just awesome Stacy! I’m so happy you enjoyed this and all of our recipes!
This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.
In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizes the meat.
I then added all of the other ingredients except the noodles.
Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles to the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.
Sprinkled some smoked paprika on top and it was good to go.
My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.
Sounds great! Thank you so much for sharing your experience with us, we appreciate it.
This was really good. The family enjoyed it. Earlier this summer I had sous vide some skirt steak I bought on sale. I then froze it for a dish like this. I removed the frozen steak from the freezer and let it sit on the counter for about 1/2 hour, then sliced it very thin against the grain into bite-size slices.
In my ninja cooker, I browned the onions very well, added the fresh mushrooms and spices from your recipe. Added the thinly sliced skirt steak and cooked it for a few minutes at 400°. I added about a quarter of a cup of heavy cream (you can also use buttermilk if you have it on hand), which further tenderizers to meet.
I then added all of the other ingredients except the noodles.
Put the mixture in the crockpot and let it simmer for about two hours. I then boiled the very thin noodles until al dente. Drained the noodles thoroughly and put them in a container in the refrigerator. And hour before dinner I added the noodles in the crockpot, mixed up everything, and added about 2 tablespoons of Kerrygold butter which is very rich and creamy.
Sprinkled some smoked paprika on top and it was good to go.
My family asked whenever it’s “dad’s night to cook” that I make this again. Thanks for a great recipe.
That’s just awesome Nick! Isn’t it the best when the kids like what we parents make! Thank you so much for sharing this with us!
I just made this tonight and it was delicious. I cooked as I follow you video.
Love your recipes. You have a beautiful family
God bless
I’m so happy you enjoyed this recipe Rosemarie!
Hi Natasha
Intried the recipe and followed the instructions ( I reckon without watching the video)
I know were supposed to add flour for thickening but I dont seem to find the step at which it is added in the recipe.
(My sauce is not as thick as it should be)
Discovering Natasha’s kitchen made my confinement easier and from busy professional I became a good cook (my oldest granting me with a positive comment last nite was the epitome of my day…)
Best, Eileen
Hi Eileen, We have it listed in step 3 here: “3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.” I hope this is helpful!
Natasha, this looks delicious and I can’t wait to try it! If following a strict Keto diet, would you recommend using Almond or coconut flour? Thanks!
Hi LeeAnn, I haven’t tested this with almond or coconut flour to advise. One of our readers did write in saying: ” Xanthan Gum instead of cornstarch and it turned out perfect.” I hope this helps!
Xanthan gum works great just be careful adding it and tiny sprinkle goes a long way
When the sauce doesn’t thicken what do you suggest??
Hi Linda, To thicken it you can add more flour or reduce the cook time. Also, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!
Hi Natasha!
Loved making this recipe. I followed all instructions but while sautéing the mushrooms and onions the liquid never evaporated. Was it because I washed the mushrooms? Regardless it came out great, the only thing is the sauce was not a thick creamy sauce it was slightly more on the liquid side. What do you think I could have done to make it more creamier?
Hi Marisa, sometimes if you wash the mushrooms in water, they take on more liquid and it’s a good idea to let that liquid evaporate on the skillet before adding the rest of the ingredients to keep your sauce thicker. I hope that helps!
Hi, Natasha! I made this last night for my family – it was a favorite growing up, and Mom lost her recipe – the best compliment was from Mom (who hates mushrooms) “that was so delicious, reminds me of comfort food.” She has dementia now, so the dish brought forward happy memories for my soon-to-be 79 year old BFF! I only added 1c Cabernet Sauvignon, because that is all I remembered from Mom’s recipe. Thank you so much for this special dish.
You are most welcome. I’m so glad to hear that you and your Mom enjoyed it.
Hi Natasha!! Loved this recipe it came out Delicious! I have a quick question when putting in the mushrooms and onions, the liquid didn’t really evaporate. Was it because I was the mushrooms before adding them to the Dutch oven? Other than that the outcome of this recipe was really good. I just felt my cream sauce wasn’t as creamy.
Hi Marisa, I haven’t tested this in a dutch oven so I can’t say for sure. I suggest following the instructions as written to see if you run into the same issue. I haven’t had that happen before so I suspect it is due to modifications.
Can you give me the link for the large deep pan that you used in this video? I want to buy one. Thanks
Hi Katya, I have here a list of the kitchen tools that I use here in our Amazon Page. I think that pan can also be found on the list.
Great recipe! I doubled the recipe (8 servings) but had to use half the amount of heavy cream plus equal part cream cheese due to what I had on hand. Still came out fantastic! If you do use cream cheese, I’d suggest making sure it’s quite soft before adding it in though.
I’m so glad you enjoyed that Tina!
I love this recipe! Absolutely scrumptious. A little on the history of the dish- Count Strogonov died in 1817, his chef did not make this meal for him! People seem to hold onto that small piece of false history, but that chef who made the dish entered it into a culinary contest in 1891, almost 80 years after the Counts death. It is true that the first known recipe was found in the Russian cookbook you mentioned! The recipe is delicious. There was a lot of French influence in the family’s home for many many years after the Counts death, and it is more accurately believed to have been named after the Strogonov family due to their wealth and massive fortune! I’m a food-history fenatic and love to educate others 😁I hope you have a wonderful day!
So nice to know that! Thank you so much for sharing that with us, Nicole.
I very much enjoyed the video and the recipe is so easy to follow. The finished product is terrific; thanks!
That’s just awesome Richard! Thank you for that wonderful review!