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Beef Stroganoff Recipe

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Classic Beef Stroganoff features tender beef strips and mushrooms enveloped in a luxurious creamy sauce, served over noodles. Despite its sophisticated name, this dish is surprisingly simple to prepare, requiring only one pan and 30 minutes.

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We adore one-pot beef meals like filet mignon, beef stir fry, and beef stew. Indeed, if you haven’t experienced beef stroganoff yet, you’re in for a delightful surprise!

Beef Stroganoff Recipe

There are two crucial elements for perfect beef stroganoff: (1) quickly searing high-quality beef; accordingly, achieving the right balance of sauce ingredients to create a harmonious sauce that highlights the beef’s flavor.

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What is the Best Beef for Stroganoff?

This recipe depends on a quick sear (1 minute per side), so using high-quality, tender steak is crucial for the best results. Poor-quality steak will result in a chewy and tough dish. But it also works very well with:

  • Top Sirloin (make sure it says “TOP sirloin”)
  • Boneless Ribeye steak
  • Beef Tenderloin
  • Filet Mignon tips

For a more affordable option, some have had success using ground chuck beef. Indeed, it provides a budget-friendly alternative.

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What is Stroganoff Sauce Made of?

While this recipe calls for high-quality steak, the stroganoff sauce is made from humble ingredients that deliver a rich and unforgettable flavor. As the sauce has traveled the world, it has been modified with additions like wine and various seasonings. However, the foundation of a good stroganoff sauce remains simple:

  • Broth (we use beef broth)
  • Whipping Cream
  • Sour Cream
  • Mustard
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How to Serve Beef Stroganoff:

Beef stroganoff boasts a rich, creamy mushroom sauce, so it’s best paired with simple grains or starches that complement rather than compete with the flavors. Some excellent choices include:

  • Egg noodles, lightly buttered (our favorite!)
  • Creamy mashed potatoes
  • Steamy white rice
  • Buckwheat kasha
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Who Invented Beef Stroganoff?

So, Beef Stroganoff was invented in Russia in the early 1800s. Count Stroganoff, a dignitary in the court of Alexander III, had a chef (likely French) who created the dish and named it after the count. While I found a picture of Count Pavel Stroganoff, I wish I could find one of the chef as well! The earliest known recipe for Beef Stroganoff was published in a Russian cookbook in 1871.

More Easy Dinner Recipes to try:

  • Chicken Fricassee – This is one of our favorite quick and easy 30-minute meals. Additionally, it’s ideal for meal prep and a brilliant way to use leftover roast or rotisserie chicken.
  • Chicken Chow Mein – Chicken lo mein is a beloved dish in Chinese cuisine. Indeed, it’s known for its savory flavors, tender chicken, and perfectly cooked noodles. Additionally, this dish is not only delicious but also quick and easy to prepare.
  • Chicken Stir Fry Recipe – The homemade version of this dish surpasses takeout! Additionally, the chicken and vegetables, also coated in a garlic ginger soy sauce with honey, offer a perfect balance of sweet and savory flavors.
  • Beef – quick and incredibly satisfying
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How to Make Beef Stroganoff:

Ingredients

  • 1 lb high-quality beef (such as top sirloin, boneless ribeye, beef tenderloin, or filet mignon tips)
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 1 cup whipping cream
  • 1/2 cup sour cream
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste
  • 2 tbsp flour
  • Fresh parsley, chopped (for garnish)
  • Serve with egg noodles, mashed potatoes, white rice, or buckwheat kasha accordingly.

Instructions for Beef Stroganoff

  1. Prep the Beef:
    • Cut beef into thin strips, seasoning with salt and pepper accordingly.
  2. Sear the Beef:
    • Heat olive oil in a skillet; afterward, sear beef for 1 minute per side, then set aside.
  3. Cook the Vegetables:
    • In the same skillet, cook onion until translucent.
    • Add garlic and mushrooms, cook until tender.
  4. Make the Sauce:
    • Sprinkle flour over veggies, stir to create a roux.
    • Pour in beef broth, simmer until thickened.
  5. Add Cream and Mustard:
    • Stir in whipping cream and Dijon mustard.
    • Return beef to skillet, simmer for 5 mins.
    • Stir in sour cream until incorporated, remove from heat.
  6. Serve:
    • Serve over choice of noodles, potatoes, rice, or kasha accordingly.
    • Garnish with parsley.

Tips for Success

  • Quality Beef: Use tender cuts for best results.
  • Searing: Quickly sear beef to keep it tender.
  • Sauce Balance: Ensure a well-balanced sauce.

Enjoy your homemade Beef Stroganoff; indeed, it’s rich in flavor and easy to make!

Creamy beef and mushroom medleyPin

Beef Stroganoff Recipe

Classic Beef Stroganoff features tender beef strips in a rich and indulgent creamy mushroom sauce, served over noodles.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 689kcal

Ingredients

For the Beef Stroganoff:

  • 1 pound top sirloin steak thinly sliced into strips
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 medium onion finely chopped
  • 1/2 pound brown mushrooms thickly sliced
  • 1 garlic clove minced
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

To Serve:

  • 1 tablespoon chopped green onion for garnish
  • 8-12 ounces egg noodles for serving

Instructions

  • Heat a large deep pan or Dutch oven over medium-high heat. Add 2 tablespoons of oil and once the oil is very hot, add the thinly sliced beef strips in a single layer. Cook for 1 minute per side without stirring, until just browned and no longer red. Cook the beef in 2 batches to avoid overcrowding the pan. Remove the beef to a plate and cover to keep warm.
  • Add 2 tablespoons of butter, chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
  • Add 1 minced garlic clove and sauté for 1 minute until fragrant. Then add 1 tablespoon of flour and sauté for another minute, stirring constantly.
  • Pour in 1 cup of beef broth, scraping any bits from the bottom of the pan, then add 3/4 cup of whipping cream and simmer for 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 tablespoon of Worcestershire sauce, 1/2 teaspoon of Dijon mustard, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or season to taste. Continue simmering until the sauce is creamy.
  • Add the beef with any accumulated juices back to the pan and bring just to a simmer or until the beef is heated through.

Notes

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

Nutrition

Calories: 689kcal | Fat: 38g | Protein: 37g | Carbohydrates: 48g

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