Beef Stroganoff Recipe

Beef Stroganoff Recipe

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!

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 its 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!)
  • Creamy mashed potatoes
  • Steamy white rice
  • Buckwheat Kasha

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.

 

Beef Stroganoff Recipe

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

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 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.

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.

Main Course
American, Russian
Ground Beef Stroganoff

 

Nutrition Information

Beef Stroganoff

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