Classic beef stroganoff with tender strips of beef and mushrooms in a delicious creamy stroganoff sauce, served on noodles. Don’t let the name intimidate you 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’re in for a treat!
How to make beef stroganoff video tutorial
Watch me make this classic stroganoff recipe with creamy mushroom sauce. This recipe comes together in one pan, is simple enough for a weeknight dinner, and is impressive for company.
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Classic beef stroganoff recipe
There are 2 critical factors to properly prepare beef stroganoff:
- The Beef – Be sure to brown quickly over high heat so the meat doesn’t steamok, and use high quality beef so it doesn’t get rubbery (see tips below).
- Getting the sauce right – the right proportions of sauce ingredients for a balanced sauce that really makes the meat stand out. I recommend you prepare the sauce as written before experimenting.
What are the best cuts of beef for stroganoff?
This recipe relies on quick cooking (1 minute per side), so a high-quality, tender steak is key for best results. A poor quality steak will be chewy and tough. My old man Russian cookbook (circa 1990) recommends filet mignon but also works very well with these less expensive cuts:
- Top sirloin (make sure it says “TOP sirloin”)
- Boneless ribeye steak
- Beef Fillet
- Tips for filet mignon
- If you’re looking for a less expensive alternative, some have reported good results using ground beef.
What is stroganoff sauce made of?
Although this recipe calls for a high-quality steak, the stroganoff sauce has humble ingredients that produce a rich, memorable flavor. The original sauce was modified as it traveled around the world. Some have added wine (like my Slow Cooker Stroganoff Sauce) and a variety of seasonings, but the basis of a good stroganoff sauce is simple:
- Aromatic – Onion and garlic add depth of flavor
- Mushrooms – these may be optional, but they add a great earthy flavor and strengthen the stroganoff
- Broth – I use beef broth, but chicken broth would work in a pinch
- Whipping cream – For a creamy base use thick whipping cream
- Sour cream – the regular whole dish is best, it adds a slight flavor
- Mustard – I prefer gray 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 thanks to its creamy mushroom sauce, so pair it with grains or simple starches that don’t compete with the sauce, such as:
Who invented beef stroganoff?
Beef Stroganoff was invented in Russia in the early 1800s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was probably French), created the dish and gave it the name Stroganoff.
I found a photo of Count Pavel Stroganoff (nice guy!), but I wish I could find the chef too. The first known recorded recipe was published in this Russo vookbook first published in 1871.
More easy dinner recipes to try
Beef Stroganoff Recipe
Classic beef stroganoff with tender strips of beef in a delicious creamy mushroom sauce, served on noodles.
Portions: 4 as a main course
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Place a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of oil and, once the oil is hot, add the thinly sliced beef strips in a single layer, cooking 1 minute on each side without stirring. Cook until just golden and no longer red. Sear the meat in 2 batches so as not to overcrowd the pan. Remove the meat to a plate and cover to keep warm.
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Add 2 tablespoons butter, chopped onion and sliced mushrooms. Sauté for 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
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Add 1 clove minced garlic and sauté 1 minute until fragrant. Add 1 tablespoon of flour and brown for another minute, stirring constantly.
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Pour in 1 cup beef broth, scraping up any bits from the bottom of the pan, then add 3/4 cup whipping cream and simmer for another 1 to 2 minutes or until slightly thickened.
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Stir a few tablespoons of the sauce into 1/4 cup sour cream to temper it so the sour cream doesn’t curdle, then add it to the pan, stirring constantly.
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Stir in 1 tablespoon Worcestershire, 1/2 teaspoon Dijon mustard, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or season to taste and continue to simmer until sauce is creamy. Add the meat with any accumulated juices to the pan and bring to a boil or until the meat is heated through.
For best results, make sure your meat is: sirloin, boneless ribeye steak, beef tenderloin (filet mignon), or filet mignon tips.
689kcal Calories48G Carbohydrates37G Protein38G Fat
Nutrition Facts
Beef Stroganoff Recipe
Amount per serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
