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:

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:

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

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

Author: Natasha of NatashasKitchen.com

Skill Level:

Easy

Cost to Make:

$14-$20

Keyword:

beef stroganoff

Calories: 689 kcal

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
  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
  

1. 
   

   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 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.

   
   


2. 
   

   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.

   
   


3. 
   

   Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

   
   


4. 
   

   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. 

   
   


5. 
   

   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.

   
   


6. 
   

   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.

   
   

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

Nutrition Facts

Beef Stroganoff Recipe

Amount Per Serving

Calories 689
Calories from Fat 342

% Daily Value*

Total Fat 38g
58%

Saturated Fat 18g
90%

Cholesterol 198mg
66%

Sodium 608mg
25%

Potassium 1025mg
29%

Total Carbohydrates 48g
16%

Dietary Fiber 2g
8%

Sugars 3g

Protein 37g
74%

Vitamin A
19.2%

Vitamin C
2.5%

Calcium
10.8%

Iron
19.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen