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
One of the best recipes ive tried out for beef stroganoff.
Have not made beef stroganoff in a long time. Unsually to refresh myself i go to the internet. Natasha’s recipes are usually a good go to. This recipe was not one that worked for me. The sauce did not thicken and the flavor was blah.
Both are easy to fix. so thank you reminding me of a recipe of my past.
HI Judi, did you make any changes or substitutions? Using a light cream or replacing the heavy cream could cause this. I haven’t had this turn out thin – it sounds like the sauce got watered down.
Amazing! My favorite sauce for my Deer Stroganoff! It compliments it perfectly.
Could this be done in a slow cooker after the sear?
Hi Terri! I have another version for Slow-Cooked Beef Stroganoffhere.
Excellent recipe. I’ve used your recipe but added the following: I rub the steak with a garlic clove and season with salt, pepper, oregano, thyme, paprika and a touch of cayenne and let it sit for 30 minutes.
I deglaze my pan with some marsala wine then add the stock, sour cream and heavy cream.
Served over browned butter egg noodles.
Thanks again for a great dish and video.
Thank you for sharing!! This is not my first recipe I have used of yours they have all been fantastic!! much appreciated
Best Joanne
I’m so happy to hear that, Joanne! Thank you.
This is a favourite! Every time we make this for others they always request the recipe. Even non stroganoff lovers!
Would you need to adjust any of the ingredients to prepare in the slow cooker?
Glad to hear that this is one of your favorites! I’m pretty sure you have to make some adjustments to the recipe if you prepare it in the slow cooker.
Rich creamy sauce. Flavors blend exquisitely! Absolutely delicious!!
I still can’t understand how do we add Worcestershire sauce when it is a Russian dish 🤦🏻♀️. Does the origin recipe has some sort of alcohol instead ??
Hi there. There are different versions of this recipe, but this is one we really enjoy.
Great recipe and easy to make. I haven’t had beef stroganoff in years, and this is exactly how I remember it. Thank you!
This was my first time making beef stroganoff and it was delicious! It’s on my new easy dinner rotations. I used boneless ribeye and light sour cream instead and it still tasted delicious. The sauce didn’t thicken enough so I made a small cornstarch slurry. I was a little worried that there was no seasoning for the beef but it didn’t need it! I think the Worcestershire sauce and dijon mustard give it enough flavor.
Turned out wonderful
Great recipe! Delicious , Easy (30minutes!) to make, good presentation. Prepared with egg noodles on the side. Another winner Natasha!
So glad you enjoyed it, Candace.
This is without a doubt my husband’s favorite dish ever. We are looking to lighten it a little this time, if possible. Is there a suitable lighter substitute for the heavy cream?
I’m glad to hear that! You can use plain Greek yogurt + milk or sour cream as a substitute.
Great and easy to follow recipe. The dish came out amazing and I’m adding it to my monthly rotation list! Leftovers taste yummy too and we had it with egg noddles one night and buckwheat the other.
Really delicious! It was a bit complicated but so worth it. The instructions were well written- thank you! I was however disappointed when I added egg noodles it diluted the yummy sauce so I’ll probably make extra sauce next time.