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Russian Beef Stroganoff

A plate of Russian beef stroganoff garnished with chives

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If you don’t like this beef recipe, your taste buds aren’t working right. Beef Stroganoff was named after Count Stroganoff from the court of Alexander III. It’s been around for a long time. I’ve tried several variations of this and we refer to it as simply “beef.”

It’s excellent paired with mashed potatoes or over a bed of white rice. Maria (my sister’s mother-in-law) is famous for this dish. She frequently brings it to parties and church potlucks.

This is my all-time favorite beef recipe. I was so excited when Maria shared this with me. I was equally excited to discover it’s not as difficult as I imagined (sometimes beef intimidates me). I’m pleased to share this classic Russian recipe with you. See my notes in the comments section regarding making a larger batch.

Ingredients for Russian Beef Stroganoff:

2 lbs steak – I used: “beef round bottom round thin sliced” or any kind of sirloin should work. Nothing too marbleized. I purchased the thin-sliced steak at Costco at $3.69/lb.
1 tsp Mrs. Dash seasoning
1/8 tsp pepper
1/2 tsp salt
1/8 tsp paprika
2 Tbsp Olive Oil
1  1/2 Tbsp Soy Sauce (i.e. 2 packets from Panda Express)
1  1/2 cups water
1 large garlic clove, finely grated or pressed
1  1/2 cups whipping Cream
2 Tbsp butter
1  1/2 Tbsp all-purpose flour

How to Make the Best Beef Recipe:

Preheat the Oven to 350°F.
1. Trim beef of excess fat and slice it into 1/2-inch strips.

Russian Beef Stroganoff-5

2. Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon.

Russian Beef Stroganoff-6

3. Remove from heat and rinse the beef in a colander. Next, place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.

Russian Beef Stroganoff

4. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and Bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour  – if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist – remember it’s not a soup.

Russian Beef Stroganoff-7

5. After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic, stir in 1 1/2 cups whipping cream.

Russian Beef Stroganoff-9

6.Next,  melt butter, then blend flour into butter using a fork. Add butter mixture to the pot and stir to combine.

Russian Beef Stroganoff-8

7. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

Russian Beef Stroganoff-2

YUMM! YUMM! YUMM!! Notes: if you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water. Beef – $4/lb,… Organic cream – $3.50,…..Turning around and seeing your son in the crockpot – PRICELESS.

Russian Beef Stroganoff-10

Maria's Russian Beef Stroganoff

4.95 from 20 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 4

Instructions

Preheat the Oven to 350°F.

  • Trim beef of excess fat and slice it into 1/2-inch strips.
  • Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon. Remove from heat and rinse the beef in a colander.
  • Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
  • Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour - if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist - remember it's not a soup.
  • After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic.
  • Stir in 1 1/2 cups whipping cream.
  • Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
  • Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

YUMM! YUMM! YUMM!!

    Notes

    If you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water.
    Course: Dinner, Main Course
    Cuisine: Russian, Ukrainian
    Keyword: Russian Beef Stroganoff
    Skill Level: Medium
    Cost to Make: $10-$12

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Read comments/reviewsAdd comment/review

    • ALLISON
      August 21, 2023

      I rarely write comments but this recipe makes the most delicious beef stroganoff I have ever had. I am Ukranian myself and do not have a recipe that I like better. except for one thing… I am intolerant of dairy; I can eat a bit, but not a whole lot. Natasha, how do you recommend reducing the diary content in this recipe? Would it be a good strategy to sub beef or chicken stock for half of the cream? Thank you for sharing this recipe. My family LOVES it!

      Reply

      • Natashas Kitchen
        August 22, 2023

        Hi Allison, I’m so happy to hear you loved this recipe! I have not tried the substitutions so it would have to be an experiment. if you do test it out, do let me know how it works out. I’m sure there are others with similar questions.

        Reply

    • Laura
      March 11, 2023

      Hi Natasha! I am wanting to prepare an authentic Russian dish for my son whom we adopted from Russia. Would this be a more authentic version than the one in your video that uses sour cream and is served on egg noodles?

      P.S. I am sooo excited to find all of the Russian dishes you have recipes for! Thank you!

      Reply

      • Natashas Kitchen
        March 14, 2023

        Hi Laura, I think this is a great one for your son! I hope he loves it!

        Reply

    • Kelly
      November 7, 2020

      It is pretty delicious. My husband loves it as well. It was a very long process but well worth at the results. Thank you for sharing!

      Reply

      • Natasha's Kitchen
        November 8, 2020

        Perfect! Thank you for that, Kelly.

        Reply

    • Kelly
      November 7, 2020

      Hello. Am I using the same water from where I boiled my beef from for the 1 1/2 water?
      Thank you

      Reply

      • Natasha
        November 8, 2020

        Hi Kelly, we do not drain the beef.

        Reply

        • Laurie
          March 22, 2023

          Hello- Excited to try but you said you don’t drain the beef but it does say to take the beef out and rinse it. So do you use the water the beef was originally boiling in (step2) for the 1c in step 4?

          Reply

          • Natasha
            March 23, 2023

            Hi Laurie, I think my assistant was responding there and maybe didn’t read the question correctly. We don’t use the beef water in step 4 but clean filtered water.

            Reply

    • Luba
      November 6, 2020

      Hello Natasha I wanted to say a big thank for this recipe I have been making it for a while now and it’s always very yummy. I do have a question is it possible to make it in an instant pot? How would I adjusted the cooking time?

      Reply

      • Natashas Kitchen
        November 6, 2020

        Hi Luba! I’m so glad you’ve enjoyed this recipe! I have not tried this in an instant pot to advise – if you experiment though, I would love to know how you like that!

        Reply

    • Sarita
      August 12, 2020

      Hi Natasha,

      the earlier query is for beef stroganoff. I put it under russian beef stroganoff.

      we like to eat healthy. can I substitute whipping cream with pouring cream. the dish may be too runny. any suggestion?
      thanks

      Reply

      • Natasha
        August 12, 2020

        Hi Sarita, I haven’t heard of ‘pouring cream’ but if it is a light cream, the sauce would be more runny and thin.

        Reply

        • Sarita
          September 22, 2020

          Hi Natasha. pouring cream is standard cream. I made this dish for lunch today. I used 1 cup of evaporated milk instead of whipping cream and very happy with the outcome.
          2 questions : I dont get Mrs Dash here so used some more pepper. any thing else I could use instead? also the beef package says Sirlion (no sub category like u mention). I boiled the meat in water for 5 minutes. No scum came to the top?
          thanks for all your recipes

          Reply

          • Natasha
            September 24, 2020

            Hi Sarita, it is a powder mix. I don’t have a packet on hand to measure it in Tbsp but I believe it is about 2 Tbsp.

            Reply

    • Sarita
      August 12, 2020

      Hi Natasha,

      we like to eat healthy. Can I substitute the whipping cream with pouring cream. It would end up runny. or any suggestions.

      Reply

      • Natasha's Kitchen
        August 12, 2020

        Hi Sarita, I haven’t tried that yet to advise. Without testing it, I could only guess. If you do an experiment, please share with us how it goes.

        Reply

    • Margret
      April 29, 2020

      Can you sub the whipping cream for sour cream?

      Reply

      • Natasha's Kitchen
        April 30, 2020

        Hi Margret, without testing that, it is difficult to give a recommendation. The sour cream would give it a completely different flavor profile and that would probably be too much sour cream. I wish I could be more helpful!

        Reply

    • Katie Frye
      March 28, 2020

      So wonderful! I can’t say it enough!

      Reply

      • Natasha's Kitchen
        March 28, 2020

        You’re awesome! Thanks for your great review!

        Reply

    • Natasha Ivanova
      March 27, 2019

      This is absolutely the best recipe ever. I probably make this a few times a month and I quadruple the recipe every time. With our big family it disappears in a day. Thank you soooo much!!!

      Reply

      • Natashas Kitchen
        March 27, 2019

        That’s just awesome Natasha! Thank you for sharing that with me!

        Reply

    • Yelena
      February 25, 2019

      This dish is a favorite among my whole family including my 3 kids! Thank you for this recipe!

      Reply

      • Natashas Kitchen
        February 25, 2019

        Hi Yelena, You’re so welcome! I’m so happy you all enjoyed it!

        Reply

    • Ralph Hughes
      May 19, 2018

      No mushrooms? I thought mushrooms were a ‘must’ for a good strogoanoff?

      Reply

      • Natasha
        natashaskitchen
        May 21, 2018

        Hi Ralph, this is a different kind of stroganoff, but we do have a slow cooker stroganoff posted with mushrooms.

        Reply

        • negar ameli
          December 4, 2018

          Hi Natasha,
          If we wanted to add MUSHROOMS to this recipe, where and how would we go about it?
          N.A.

          Reply

          • Natasha
            December 4, 2018

            HI Negar, you could sauté the mushrooms in the dutch oven before adding the beef and putting into the oven, or you can sautee them and stir them in at the end.

            Reply

    • Natalia
      March 4, 2018

      The best beef stroganoff I ever had. My whole family love this recipe. Thank you Natasha!

      Reply

      • Natasha's Kitchen
        March 5, 2018

        My pleasure Natalia! I’m glad you love it, thanks so much for sharing!

        Reply

    • Elaina Vayntrub
      October 28, 2017

      Hi Natasha! Do you think I can use sour cream instead of whipping cream for this. I don’t have any. Ans if I do, any special changes in prep?

      Reply

      • Natasha
        natashaskitchen
        October 28, 2017

        Hi Elaina, without testing that, it is difficult to give a recommendation. The sour cream would give it a completely different flavor profile and that would probably be too much sour cream. I wish I could be more helpful!

        Reply

    • Nadia
      December 29, 2016

      Could this be turned into a slow cooker recipe? If so, how you’d you do it? Thanks much!

      Reply

      • Natasha
        natashaskitchen
        December 29, 2016

        Hi Nadia, I’ve never done it in a slow cooker so you would have to experiment. If you try it, let me know how it goes. I’d probably try 4 hours on high or 6 hours on low, but test it for tenderness. I just haven’t tested it to tell you for sure.

        Reply

    • Olya
      November 29, 2016

      This is SO good! Love this recipe! My husband loved it and my two year old enjoyed it too!

      Reply

      • Natasha
        natashaskitchen
        November 29, 2016

        Yay!! I’m so happy to hear that 🙂

        Reply

    • Nath
      October 13, 2016

      can it be kept in the fridge for the next day
      when my close friends come to my house for lunch?

      Reply

      • Natasha
        natashaskitchen
        October 13, 2016

        Hi Nath, this does refrigerate well. When you reheat, do so over lower heat so the oil doesn’t separate from the cream.

        Reply

    • Inna
      July 5, 2016

      Made this and my hubby couldn’t stop refilling his plate.. Thank u.

      Reply

      • Natasha
        natashaskitchen
        July 5, 2016

        That is the best! Thanks for sharing that with me 🙂

        Reply

    • Natasha
      April 13, 2016

      Really good and delicious! Next time I’ll just use more meat so I’ll have more leftovers! Thank you Natasha. Your recipes never fail me👏

      Reply

      • Natasha
        natashaskitchen
        April 13, 2016

        We usually double the recipe also to feed our crowd :). I’m so happy you liked it! 🙂

        Reply

    • Alesya
      April 12, 2016

      This has became one of my top dishes. My husband absolutely loves it! Thank you so much for such a great recipe.

      Reply

      • Natasha
        natashaskitchen
        April 12, 2016

        That’s wonderful! Thank you so much for sharing that with us 🙂

        Reply

    • Nadia
      January 5, 2016

      Hi Natasha, I love this recipe! If I wanted to triple it, how should I adjust the cooking times? Thanks!!!

      Reply

      • Natasha
        natashaskitchen
        January 5, 2016

        The cooking time should be about the same. I’m so glad you love the recipe 🙂

        Reply

    • Gigi
      January 3, 2016

      Hi Natasha! To be honest, I was a little skeptical about this recipe, but decided to give it a try. And I’m so glad I did!!! It turned out to be perfect stroganoff . My husband had seconds and thirds 😊. Thank you very much!

      Reply

      • Natasha
        natashaskitchen
        January 4, 2016

        Gigi, thank you for such a nice review, I’m so glad you gave it a try 😁.

        Reply

    • Olga
      December 23, 2015

      Hi Natasha,
      Could I make this and heat it up the next day to use? basically to be served for the next day?

      Reply

      • Natasha
        natashaskitchen
        December 23, 2015

        I think that would work fine – reheat it over low heat. I would suggest garnishing with a little parsley or chives to bring it back to life the next day.

        Reply

    • Tanya
      October 6, 2015

      Hey Natasha, one more ?, if ill be making double portion, do u know if I should increase the time? Thanks a lot

      Reply

      • Natasha
        natashaskitchen
        October 7, 2015

        Hi Tanya, The cooking time should be the same.

        Reply

    • Tanya
      October 5, 2015

      Hey Natasha, do u know what meet I can use instead of that beef steak, can’t find that one in Costco. Thank you so much

      Reply

      • Natasha
        natashaskitchen
        October 5, 2015

        Sirloin or chuck steak would also work, just trim it if there is too much fat.

        Reply

    • Lucy
      April 24, 2015

      Hi Natasha!
      I’m going to make this favorite dish AGAIN, and I wanted to know if I let this cook in the crockpot, how long would I leave it cooking for? And on low, or high?

      Thank you!!!

      Reply

      • Natasha
        natashaskitchen
        April 24, 2015

        I’ve never done it in a slow cooker so you would have to experiment. If you try it, let me know how it goes. I’d probably try 4 hours on high or 6 hours on low, but test it for tenderness. I just haven’t tested it to tell you for sure.

        Reply

    • Lucy
      January 20, 2015

      Hi Natasha!

      I love this recipe and it’s our go-to for stroganoff. I was wondering if I can use chicken in place of beef? And if I can use almond milk and cornstarch as the cream and thickener? We are trying a dairy-free diet for a while. 🙂

      Thanks!

      Reply

      • Natasha
        natashaskitchen
        January 20, 2015

        To be honest, I have not tried the substitutions so it would have to be an experiment. if you do test it out, do let me know how it works out. I’m sure there are others with similar questions.

        Reply

        • Lucy
          January 21, 2015

          I sure will!! We’re trying it tonight 🙂

          Reply

          • Natasha
            natashaskitchen
            January 21, 2015

            Enjoy! 🙂

            Reply

            • Lucy
              January 26, 2015

              Sorry for the delay. I made it with chicken breasts, and used almond milk. I have to say, I really was worried it wouldn’t come out good at all. I was wrong. It tasted fantastic and my husband LOVES IT! So this is our go to recipe for both beef and chicken 🙂

            • Natasha
              natashaskitchen
              January 26, 2015

              I’m so happy you loved it and thank you so much for sharing that with me! I’m sure someone else will have similar questions about ingredient substitutions. Thank you!! 🙂

    • Vera
      January 15, 2015

      Natasha, I just made this recipe for the first time for dinner guests. It was fabulous! And I didn’t even have the right cut of beef; I used venison instead. It was absolutely delicious!!! Thank you, thank you for sharing this recipe!

      Reply

      • Natasha
        natashaskitchen
        January 15, 2015

        I’m so happy you loved it! Thank you so much Vera for the great review! 🙂

        Reply

    • Olga
      January 2, 2015

      Do you add whipped cream or heavy cream?

      Reply

      • Natasha
        natashaskitchen
        January 2, 2015

        Olga, I used heavy whipping cream.

        Reply

    • An
      December 7, 2014

      Thanks for the recipe Natasha! !! My husband loved it he told me too cook more food with recipes from your website; )))

      Reply

      • Natasha
        natashaskitchen
        December 7, 2014

        That’s so sweet :). Thank you An!

        Reply

    • Irina
      November 21, 2014

      Hi. Wanted to know if this will go good with mashed potato?

      Reply

      • Natasha
        natashaskitchen
        November 22, 2014

        Oh yes, definitely!!

        Reply

    • Sam BTh
      April 29, 2014

      Yeah because Russian’s always cook with soy sauce?

      Reply

      • Natasha
        natashaskitchen
        April 29, 2014

        I don’t claim that this is the original version by Count Stroganoff. It’s been adapted to fit our taste and the ingredients available to enhance the flavors in the US.

        Reply

    • Vika
      March 6, 2014

      Made this last night! Two words – yummy & easy!

      P.S. how adorable is your son!?! 😉

      Reply

      • Natasha
        natashaskitchen
        March 6, 2014

        🙂 Thank you. I think he’s pretty adorable too 😉 I’m so glad you liked the recipe. I neeeeeeeeeeeed to make a slow cooker version, don’t you think? I’ve been tossing the idea around in my head 🙂

        Reply

    • Gosia
      March 3, 2014

      This is the 2nd recipe of yours that I tried in the past week…AMAZING! Again, my hubby and I absolutely loved it. I used less meat but the same amount of all the other ingredients and it was just the right amount of sauce for us to pour over egg noodles. My 5 year old ate it without much complaining 🙂 We paired it with brine pickles.

      Reply

      • Natasha
        natashaskitchen
        March 3, 2014

        Gosia, thank you so much for a great review :). Just reading your comment is making me hungry for some beef Stroganoff.

        Reply

    • Liz
      February 14, 2014

      Does the Dutch oven need to have a lid on if it’s in the oven ?

      Reply

      • Natasha
        natashaskitchen
        February 14, 2014

        Cover it 🙂 Sorry I thought I had that in there! 🙂 Thanks Liz!

        Reply

    • Cheryl
      February 6, 2014

      My family has made beef Stroganoff for years in a crock pot, but the recipe is a little different. The meet is put in raw with a can of Cream of mushroom soup, a package of Onion soup mix and a cup of white wine. A container of sour cream is added just before serving. We do it over wild rice. SOO easy!

      Reply

      • Natasha
        natashaskitchen
        February 6, 2014

        Cheryl how big is the can of soup and sour cream container? Also, how many pounds of meat and what kind of meat? Can you tell I REALLY want to try your recipe?

        Reply

    • Leo
      December 21, 2013

      What Mrs.Dish seasoning do you use most?
      There are bunch of varieties of Mrs. Dash Seasoning Blends on website
      http://www.mrsdash.com/products/seasoning-blends.

      Please advise?

      Thanks,
      Leo

      Reply

      • Natasha
        natashaskitchen
        December 21, 2013

        I’ve used both the original one and the garlic flavored one. Both are excellent 🙂

        Reply

    • Alina
      December 13, 2013

      Natasha, Can I make this recipe a day before? or preferably the same day? (for guests)

      Reply

      • Natasha
        natashaskitchen
        December 13, 2013

        Preferably the same day but if you’re in a time crunch it does reheat really well so you can make it the day before and add a little extra cream if you want it juicier when reheating 🙂

        Reply

    • Katie
      September 11, 2013

      I am so obssesed with your sight!!! You are seriously my life saver…so this weekend I am feeding a party of about 50 russian folks and they love their meet…what if i marinate the beef in wine like a day before I make it do you think that will give it some some more flavor also do you think I can use a crock pot for this recipe?

      Reply

      • Natasha
        natashaskitchen
        September 11, 2013

        I’ve never tried a crock pot for this recipe and I think it might scorch if you do it. You should make 3 to 4x the amount of this recipe to feed that many people unless you are making multiple meat dishes. You might also try this baked chicken dish for a large party: https://natashaskitchen.com/2011/04/17/chicken-and-mushroom-casserole/

        Reply

    • Jessica
      May 10, 2013

      Hello,
      Wow this looks so good. After reading through all the comments this seems like a hit for many ppl:)
      So I want to make this recipe tomorrow, but was wondering instead of using beef would chicken work, or would you prefer I rather stick with beef for this recipe?

      Thank you in advance!!

      Reply

      • Natasha
        natashaskitchen
        May 10, 2013

        I would stay with beef for this recipe. If you want chicken, try chicken and mushroom casserole :).

        Reply

    • TERRI
      April 30, 2013

      I homeschool my boys and last week we studied about Russia. I wanted to find a recipe that my kids would actually eat. I found this one and made it the other night for dinner. It got approval from the whole family, which is rare. It will be a repeat!! Thank you!

      Reply

      • Natasha
        natashaskitchen
        April 30, 2013

        Awesome, I love to hear a good report and hope that you will find some more favorites :).

        Reply

    • inna
      April 6, 2013

      finally made it,it’s amazing thank you Natasha

      Reply

      • Natasha
        natashaskitchen
        April 6, 2013

        You are welcome Inna :).

        Reply

    • inna
      April 2, 2013

      thank you…….

      Reply

    • inna
      April 1, 2013

      natasha ya segodnya obxodila vse magazinu i nenajshla soy sauce, takoj kak na foto , tol’ko v steklyanux bankax est’ wudkoe,podskawute ono v takix paketikax v magazine prodaet’sya ??????spasibo

      Reply

      • Natasha
        natashaskitchen
        April 1, 2013

        Inna you can use any brand of soy sauce. The packaging doesn’t matter. It just hit me that I used packages from Panda express (it was leftover from a restaurant); you can use any kind of soy sauce, not just in the little packets. Sorry!

        Reply

    • inna
      April 1, 2013

      Thank you so much…….

      Reply

    • inna
      April 1, 2013

      Hi Natasha!let me know where did you get soy sauce please ????

      Reply

      • Natasha
        natashaskitchen
        April 1, 2013

        Any grocery store should carry it. Try Fred Meyer or albertsons or winco, Walmart, etc

        Reply

    • Snezhana
      March 4, 2013

      Hello Natasha!
      My sisters and I are having a cooking competition (kinda like the Food Network show) and we settled on Beef. Each of us have to make a delicious beef dish and present it perfectly. Would this beef stragonof be good for that, or can you recommend something else?
      Thanks a lot!

      Reply

      • Natasha
        natashaskitchen
        March 4, 2013

        Yes this would be a very good choice!

        Reply

        • Snezhana
          March 4, 2013

          Yay! Then I guess I will be making this! Thanks so much! Your wonderful recipes never let me down!

          Reply

    • Nelya
      February 27, 2013

      This looks delicious! How long do you boil the beef until the impurities rise? Also, if cooking stove top do you cook for the same amount of time?

      Reply

      • Natasha
        natashaskitchen
        February 27, 2013

        It should be pretty quick after it boils; maybe 10-15 minutes. And, yes, cook for about the same amount of time, just check on the meat since the heat is coming from the bottom only rather than all sides as in an oven, it is more likely to scorch to the bottom on the stove.

        Reply

    • Valentina
      January 25, 2013

      I love this receipe I made it a few times already and everyone loved it! Thank you so much for sharing. I love your website I cook a lot of things from here!! 🙂

      Reply

    • Anzhelika
      December 23, 2012

      I love this recipe. I made it several times already. But I have a question. I want to try using a slow cooker to make it for tomorrow’s christmas dinner at church. How do you feel about using a slow cooker for this?

      Reply

      • Natasha
        natashaskitchen
        December 23, 2012

        I’ve never tried to make it with a slow cooker so I’m not sure what timing it should have and what heat setting to make sure the sides don’t get scored. Without knowing for sure, I probably wouldn’t risk it for Christmas.

        Reply

    • Tuija
      November 16, 2012

      My grandmother was Russian, and seeing that you used Mrs Dash seasoning and soy sauce for Stroganov sounds strange to me.
      I use paprika, salt, freshly ground black pepper, tomato paste, mustard, russian gherkins and sour cream along with good stock. That’s all. Don’t think Count Stroganov had Mrs Dash or soy sauce to invent the recipe…

      Reply

      • Natasha
        natashaskitchen
        November 17, 2012

        Your version sounds nice. Your comment made me laugh. I try to use ingredients that are easy to access and familiar 😉

        Reply

    • alison
      November 5, 2012

      Do you have any other good tasting beef recipes?

      Reply

    • Nadia
      October 23, 2012

      Hi,

      Is a Dutch oven same as a cast iron cookware? I tried to look online and I’m not having any luck.

      Thanks

      Reply

    • dashunchik
      September 22, 2012

      it was super delicious…. too bad i made a small dish it was sooo good..thanks

      Reply

      • Natasha
        natashaskitchen
        September 22, 2012

        I’m so glad you liked it 🙂 It never hurts to quadruple the recipe. 😉

        Reply

    • Nadine
      September 13, 2012

      Will beef chuck pot roast work for this recipe?

      Reply

      • Natasha
        natashaskitchen
        September 13, 2012

        Yes that should work fine 🙂

        Reply

        • Nadia
          September 18, 2012

          It turned out really good. I also had some mushrooms and didn’t know what to do with them. So I added some mushrooms at the end and it was delicious. Thanks for the recipe.

          Reply

          • Natasha
            natashaskitchen
            September 18, 2012

            Mmmm mushrooms are always a nice add-in. I’m so glad you loved the recipe 🙂

            Reply

    • Ira
      July 16, 2012

      Thanks so much for posting this! It looks great! Cant wait to try it!! And thank you for all your posts!! I’ve tried many of your recipes and love all of them!! THANK YOU!! :))

      Reply

      • Natasha
        natashaskitchen
        July 16, 2012

        Thank you so much Ira, your comment made me smile 😀

        Reply

    • Tonya
      July 12, 2012

      Omg! Best I’ve ever tried. I also made your buckwheat with mushrooms as a side.

      Reply

      • Natasha
        natashaskitchen
        July 12, 2012

        Thank you for the compliment. I’m glad that you liked it 😀

        Reply

    • LILY
      June 26, 2012

      Hi Natasha! Could I just bake the meat in the oven for that long, and just cover with foil?

      Reply

      • Natasha
        natashaskitchen
        June 26, 2012

        I think it would be too dry without the sauce. It might work with a different sauce but it does need something to keep it juicy.

        Reply

    • Leena
      June 6, 2012

      This recipe looks really good. Thanks for posting. However, I have never heard of whipping cream used in beef stroganoff. All the recipes that I have come across call for sour cream. Is there an adavantage to using one over the other?

      Reply

      • Natasha
        natashaskitchen
        June 6, 2012

        The whipping cream creates more of a gravy base. It’s so so good; you’ll just have to try it 🙂

        Reply

    • lena
      May 3, 2012

      i love ur recipes!! also, your pictures are great. if this is only the camera that takes them so high definition and no editing than can you please tell me what kind of camera do you use? i make headbands and need a good camera! 🙂 thanks

      Reply

    • Mariya
      May 2, 2012

      Hello from WA:) I was making this for dinner tonight and my husband came from work early and when he smelled it he could not wait. I gave him a try and he kept asking me to have some just with bread before dinner:) When he finally ate (in reality it was like 10 minutes) he said that this was the best meat he has ever had:)(And he knows meat lol) . Now he always wants me to make this. Thank you!!!
      P.S. I love the comment you put into your posts. I go through the recipes even if I do not plan on making them just to read:) Thank you for all of your hard work.

      Reply

      • Natasha
        natashaskitchen
        May 2, 2012

        Thats so awesome that your hubby really loved the beef!!! Thank you for writing. I’m glad you find my writing interesting. Sometimes I wonder if anyone reads it 😉

        Reply

    • Beau
      March 20, 2012

      I was trying to decide what to cook for dinner tonight. The idea of stroganoff came to mind as I dug through the freezer looking for meat. When something is on sale I buy it and freeze it. I split up the large family packs and you get three or four meals. Anyway, my Mom always put some tomato paste in hers but that doesn’t seem to be consistent with the other recipes I’ve seen. Have you or any of your readers seen it this way and what is it’s origins? I’ll probably stick with yours tonight, looks so good and I just happen to have some leftover potatoes…Thanks for a great blog.

      Reply

      • Natasha
        natashaskitchen
        March 20, 2012

        I think there is a classic stroganoff that uses tomato paste. I haven’t tried it myself. You are most welcome. I hope you love it!

        Reply

    • Anna
      January 22, 2012

      I just made this recipe again, i cooked the beef for 14min . I boiled it, then in the pressure cooker for 8 min, during that time i pan fried mushrooms and onions- after the pressure released i added it all in with cream and roux and garlic- another 6 min. PERFECT. So cook time is 14 min + time to release the pressure if you do a natural release- so this amazing wonderful meal in 30 min or less!

      Reply

      • Natasha
        natashaskitchen
        January 22, 2012

        That’s crazy! I can’t believe a pressure cooker works that quick! Thanks Anna. Now I’m really, really interested in learning how to use Mom’s 🙂

        Reply

    • Anna
      January 21, 2012

      I have an electric pressure cooker- so it cooks at a lower pressure than a regular stove top cooker. Stove top ones go up to 15, mine only does 12, you can make stove top one have different levels of pressure.

      I am not an expert on this ,but basically because it is cooked under pressure it gets hotter than boiling- so things cook much much faster.

      I have not had mine for a long time but i have done some things it it like chuck shoulder blade roasts, chicken parm, and boiling beats- takes like 15-20 min vs like well over an hour.

      Like i mentioned i completely over cooked this meat and it fell apart, it was 100% done the first 20 min.

      You guys NEED to try it- it is like the fast way of doing slow cooking. But if you overcook you ruin it so it is better to time it on the short side and check it than to overcook.

      Reply

      • Natasha
        natashaskitchen
        January 21, 2012

        Wow, that does sound great! Especially the beets. It’s kind of a bother to cook them for so long. That would be handy!

        Reply

    • Anna
      January 21, 2012

      This was SUPER TASTY. I did in the pressure cooker in 30 min total cook time and i overcooked it but it was still good. Next time total time i will do is 20 min.

      I added mushrooms and onions to it. I sauted them while the meat did 20 min in pressure cooker – then i added them when the recipe called for adding the cream- so mushrooms+onions+cream and then 10 more min in pressure cooker.

      I am actually getting all the ingredients again today to do it again, it was SO SO SO SO GOOD.

      Reply

      • Natasha
        natashaskitchen
        January 21, 2012

        I’ve never used a pressure cooker before. My mom has one and doesn’t know what to do with it 🙂 have you found it useful and how does one learn how to use it?

        Reply

    • Irina
      January 20, 2012

      Wow! Thank you so much for sharing this recipe! My husband loved it! And that is very important to satisfy a hungry man after his long, stressful day at work. I didn’t have any heavy cream, but I used half and half instead and about 2 1/2 tbsp of flower, used my dutch oven, but did stovetop. It was delicious. I will be making this again!

      Reply

      • Natasha
        natashaskitchen
        January 20, 2012

        Your version sounds slightly healthier. Woohoo! Isn’t that a great feeling when your family LOVED what you cooked? Thanks for writing. 🙂

        Reply

    • Natasha
      natashaskitchen
      January 1, 2012

      I made a giant batch of this for a potluck/party. I used 8 lbs of sirloin. Increased all the seasonings, oil and soy sauce by 4x and I used about 4 cups water and baked 2 hours at 350, then added 2 1/2 to 3 cups whipping cream and baked at 350 for 30 minutes (I also used 4x the butter, flour and garlic).

      Reply

    • Vera
      August 19, 2011

      I served it with pasta and sauteed green bell pepper, mushrooms and onions. It was super!! Five star!

      Reply

    • Marina
      August 12, 2011

      This dish was a hit with the family. I didn’t have any soy sauce so I added some balsamic vinegar, splash of red wine, ginger, and a table spoon of sugar (hoping to substitute soy sauce somehow). I also added some fresh parsley and chives in the last 10 min of cooking. It was fantastic and definitely going in my “keeper pile”. Thanks for the recipe!

      Reply

    • Michelle
      May 24, 2011

      Previt Natasha! I am so thrilled to find your website. I am an American girl with a unique obsession for Russian culture, Blini is my favorite thing to make, and I have mastered it! I will use this website on a weekly basis 🙂 Tonight will be the carrot salad (that I often buy at supermarket but it’s always different), Meat Piroshki and katleyeti (sp?). I just wanted to stop in and say thank you for sharing these wonderful (yet do-able) recipes !!!! Keep em coming 🙂 p.s. is that your son in the crock-pot? He is adorable !!!! Take Care!

      Reply

      • Natasha
        May 24, 2011

        Hi Michelle – thank you! Yes, that is my son in the crock pot. I turned around and he was sitting in there. He’s funny like that – he likes to sit in the frying pans too!

        Reply

    • Marianna
      April 15, 2011

      This was super delicious! I actually chopped up a big onion (instead of the garlic) and used about 4x more soy sauce and it was incredible! Thank you for these amazing recipes!

      Reply

      • Natasha
        April 15, 2011

        Thank you Marianna – I’m so happy to hear you really enjoyed it. I’ll try more onion next time. Thanks!

        Reply

    • Zory
      April 11, 2011

      Thanks!

      Reply

    • Zory
      April 11, 2011

      This looks really good! I just wanted to clarify that you used regular whipping cream and not heavy whipping cream? I would think the recipe needs heavy whipping cream but I could be wrong…

      Reply

    • Ella
      April 10, 2011

      My mom made this for a birthday party today and it is DELICIOUS! I love this recipe 🙂

      Reply

      • Natasha
        April 10, 2011

        So glad you enjoyed it. I made it today as well for family 🙂 It was a hit!

        Reply

    • Erica
      April 9, 2011

      YUMMY THAT LOOKS SOO GOOD! THANKS SO MUCH FOR SHARING 🙂

      Reply

    • Ludka
      April 6, 2011

      mmm Natasha this looks and sounds delish! Can’t wait to try it this weekend. By the way, little David in a crock pot made me laugh, too cute too cute…

      Reply

      • Natasha
        April 6, 2011

        Hope you enjoy it as much as we did! I’m making it again this weekend as well. He likes to climb into small spaces. He’s always pulling out the pots and pans and sitting in them. It always makes me laugh.

        Reply

    • Joe in N Calif
      April 5, 2011

      That seems like a LONG of cooking time for that meat. It doesn’t turn to mush?

      Reply

      • Natasha
        April 5, 2011

        Hi Joe, It’s tender and delicious! The original recipe said to leave it in the oven initially 1.5 to 2 hours plus 30 minutes, but I did a total of 2 hours and it turned out perfect! If you want to take take it out earlier, you can. I know I wasn’t real specific about what kind of meat to use in the original post so I edited the recipe slightly. I went to Costco again and got more to make this again for family. Under ingredients, it now reads: “beef round bottom round thin sliced” or any kind of sirloin should work. Nothing too marbleized.

        Reply

    • Alza
      April 4, 2011

      Natasha thanks for posting this recipe. Cooking meat has always been intimidating to me but this looks easy and difficult to mess up. This is a great dish for parties and is amazing on mashed potatoes as a super fancy gravy. My husband will enjoy this greatly.

      Reply

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