Easy Beef Stroganoff Recipe made with melt-in-your-mouth strips of beef smothered in a delicious sour cream and mushroom gravy. Ready in just 30 minutes, learn how to make the absolute best beef stroganoff and enjoy this classic family favorite with rice, noodles, or creamy mashed potatoes.
What is Beef Stroganoff?
Originating in Russia, beef stroganoff is named after one of the members of the prominent Stroganov family. The first known recipe for beef stroganoff appeared in the 1871 edition of A Gift to Young Housewives, a classic Russian cookbook by Elena Molokhovet. The recipe was titled, Govjadina po-strogonovski, s gorchitseju, or “Beef à la Stroganov, with mustard”.
Very different from the version we have grown to love here in the US, this original involves beef cubes (not strips) that are lightly floured and sauteed, then sauced with mustard and broth and finished with a small amount of sour cream. In the original version, there are no onions, no mushrooms, and no alcohol.
This particular version of beef stroganoff – made with strips of beef, onions, thick-sliced mushrooms, and a creamy sauce – is the version I looked forward to as a young child. Most definitely not original to the Russian version, but spot on to the classic beef stroganoff which you will find in the US (minus any cream of mushroom soup, of course). Creamy, delicious comfort food, an easy weeknight dinner, and one recipe my hubby requests over and over again.
Beef Stroganoff Ingredients
The ingredients in this beef stroganoff recipe include:
- Olive oil + Butter
- White wine (optional)
- All-purpose flour
- Beef broth
- Worcestershire sauce
- Dijon mustard
- Sour cream
- Egg noodles
Do I have to add flour to stroganoff? The flour is mixed with butter to create what is called a roux. This thickens your gravy, turning it from a soup-like liquid into a rich and creamy one. Feel free to skip the flour if needed. Or, substitute with cornstarch (start with 1 tablespoon) to keep it gluten-free.
Is there an alternative to sour cream? Sour cream is key to this American version of beef stroganoff. If preferred, feel free to use Greek yogurt in the place of sour cream.
What mushrooms should I use? I love making stroganoff with cremini mushrooms. They’re easy to find and moderately priced. They also hold their shape during cooking. White mushrooms and button mushrooms are also great options.
What Beef Should I Use to Make Beef Stroganoff?
Let’s have a quick chat about the best meat for beef stroganoff because, in the case of this recipe, it really does matter. Unless, of course, you enjoy tough and chewy strips of beef (who knows, maybe you do?)
If possible, you’re going to want to purchase quality steak. Or, one that is marbled with fat.
I used Boneless ribeye. Somewhat more expensive, but definitely worth it. In my opinion, it’s better to have less overall meat that is enjoyable to eat (and more flavorful!) compared to an excess that is hard to get down.
The best cuts of beef include–
- Filet Mignon (pricy, but delicious)
- Top Sirloin
- Boneless Ribeye
- Beef Tenderloin
- Sirloin Steak Tips
Any kind of steak for stews (chuck steak or round steak) is not recommended.
How to make the best Beef Stroganoff
To make this easy recipe you will need a large pan or large skillet. A few of my favorite pans include this Staub Braiser, my Lodge cast iron skillet, or this Calphalon Dutch Oven (highly recommended multi-purpose pan).
Once you have your pan selected, prepare all your ingredients before you start cooking. In total, I would plan approximately 30-45 minutes to prepare and make this recipe.
1. Prepare your beef. First, prepare your beef. For cuts of beef that are especially thick, use a rolling pin or mallet to flatten the steak so that it is approximately 1/3-1/2-inch thick. Slice into thin strips and discard any excess fat. Sprinkle with salt and pepper, to season. If you’re having trouble slicing your beef into thin strips, it helps to place it in the freezer for approximately 15 minutes or so, or just long enough to harden slightly.
2. Brown your beef (60 seconds maximum). Add 1 tablespoon of olive oil and one tablespoon of butter to a large heavy-bottomed skillet over high heat. Once the pan is nice and hot, add a single layer of beef to the skillet, allowing it to cook, untouched, for just 30 seconds. Immediately flip beef and allow to cook for an additional 30 seconds maximum. Transfer beef to a clean plate (do not worry if parts are still red or raw). Repeat until all of your beef is browned, adding additional olive oil and butter as needed.
3. Cook the onions and mushrooms. Return the same pan to medium-high heat. Add the remaining 3 tablespoons of butter and the onions to the skillet. Mix well to combine. Sauté the onions, stirring often, for 3-4 minutes, or until onions soften and turn translucent (cook longer if you prefer more caramelized onions). Add the garlic and cook for 1 minute before adding the mushrooms. Cook until browned and golden, approximately 3 minutes.
- Tip – If you plan to add any white wine or dry sherry (for flavor) or simply need to deglaze your pan (you can also use broth), the best time to do this is after the garlic is added. Add approximately 1/4 cup and scrape up any brown bits stuck to the bottom of your pan.
4. Make the stroganoff sauce. Sprinkle the flour over the onions and mushrooms and continue to cook, stirring continuously, 1 minute. Still stirring continuously, slowly add the beef broth to the onions and mushrooms. Once half the broth has been added, stir in the rest and mix well to combine. It is extremely important that the broth is added very slowly at first. Otherwise, the sauce will turn out grainy and clumpy. Add the dijon mustard and sour cream, mixing well to combine. Bring your sauce to a simmer before reducing heat medium heat.
5. Return the beef back to the pan. Just before serving, return the seared beef back to the skillet and mix well to combine. Allow beef to simmer for 1-2 minutes, or until everything is heated through.
6. Season and serve. Season with additional salt and pepper, to taste, and season with fresh chopped parsley, fresh thyme, and cooked egg noodles, if desired.
What to serve with beef stroganoff
The wonderful thing about this beef stroganoff recipe is that it can be served with a number of different sides and options. Some of my favorite options include,
- Egg noodles or pasta
- Rice or mashed potatoes
- Low-carb options: zucchini noodles, cauliflower rice or mashed cauliflower
- Roasted Brussels sprouts
- Roasted asparagus
- Tomato salad
Tips and Tricks
- When it comes time to sear your steak, make sure your pan is hot (and not non-stick- if possible). Otherwise, it won’t actually sear (and searing adds flavor).
- Resist the urge to let your steak cook for longer than 30-60 seconds at the most. It is ok if it is undercooked.
- Speaking of steak, if possible but good-quality steak. It really does make a huge difference.
- Always add the flour before you add the broth. Once the flour has been sprinkled over the mushrooms and onions, take a minute to incorporate it into the onion and mushroom mixture. Stir continuously to prevent it from burning.
- Avoid over-simmering. Once the beef has been added simmer just long enough to heat everything through. Simmer for too long and your beef will over-cook.
This is just one version of this delicious stroganoff recipe. Here are a few fun ways to mix it up.
- Try it with pork. Stroganoff made with pork is actually extremely popular in Russia. Pork is a delicious alternative to beef and is typically much more affordable. Should you try making this with pork, I recommend using pork tenderloin.
- Make it dairy-free. To make beef stroganoff dairy-free, you will need to swap out the butter for a plant-based butter alternative and use a vegan alternative to the sour cream (such as a plain soy yogurt).
- Try it without meat. Who said beef stroganoff even needs meat? Add some extra mushrooms, onions, and gravy, and swap the beef broth for veggie broth and your beef-filled dinner just turned vegetarian.
- Chicken also loves stroganoff. I actually really love chicken stroganoff. This recipe may be nearly 4 years old, but it’s still delicious.
What are some of your favorite beef stroganoff variations?
How to Store Leftover Beef Stroganoff
Fortunately, this beef stroganoff makes excellent leftovers. It’s actually one of those recipes that my husband and I (lovingly) battle over because it’s one of our favorites (and I don’t make it often enough).
Keep leftovers stored in an air-tight container in the refrigerator for up to 3 days. I recommend keeping the egg noodles and stroganoff separate, but this is not required (it just helps prevent the egg noodles from absorbing all the liquid from the sauce. You’ll also want to mix the leftover sauce and beef before reheating.
You can also freeze your leftover beef stroganoff. If possible, freeze before adding any sour cream, but if that is not possible, that’s ok too. Simply transfer to a freezer-friendly container and enjoy within 3 months or so. Thaw and then reheat, being careful not to overcook the beef when reheating.
More Beef Recipes,
- How to Cook Steak (Butter Basted Pan-Seared Steak)
- Garlic Butter Steak Bites Recipe <– a reader favorite!!
- Bulgogi Korean BBQ Beef Lettuce Wraps
- Easy Steak Chili Recipe
- Skillet Salisbury Steak Recipe
- Garlic Butter Sauce with Steak
If you try making this yummy Beef Stroganoff Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Beef Stroganoff Recipe
- 2 pounds boneless ribeye ((substitute boneless sirloin or beef tenderloin))
- 2 tablespoon olive oil (divided)
- 5 tablespoon butter (divided)
- 2 medium onions (diced)
- 4 cloves garlic (minced)
- 12 ounces mushrooms (sliced)
- 2 tablespoon all-purpose flour
- 2.5 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1.5 tablespoon Dijon mustard
- 1 cup full-fat sour cream (plus more as needed)
- salt and pepper (to taste)
- 12 ounces egg noodles (cooked according to package instructions)
- chopped parsley or chives (to garnish)
- Prepare the beef - For cuts of beef that are especially thick, use a rolling pin or mallet to flatten the steak so that it is approximately 1/3-1/2-inch thick. Slice into thin strips and discard any excess fat. Sprinkle with salt and pepper, to season.
- Brown the beef - Add 1 tablespoon of olive oil and one tablespoon of butter to a large heavy-bottomed skillet over high heat. Once the pan is nice and hot, add a single layer of beef to the skillet, allowing it to cook, untouched, for just 30 seconds. Immediately flip beef and allow to cook for an additional 30 seconds maximum. Transfer beef to a clean plate (do not worry if parts are still red or raw).
- Repeat until all beef is browned - Repeat the process until all beef has been browned, adding additional olive oil and butter as needed.
- Cook the onions and mushrooms - Reduce heat to medium-high. Add the remaining 3 tablespoons of butter and the onions to the skillet. Mix well to combine. Cook the onions, stirring often, for 3-4 minutes, or until onions soften and turn translucent. Add the garlic and cook for 1 minute, stirring continuously. Add the mushrooms and continue to cook until browned and golden, approximately 3 minutes.
- Add the flour - Sprinkle the flour over the onions and mushrooms and continue to cook, stirring continuously, 1 minute.
- Add the broth - Still stirring continuously, slowly add the beef broth to the onions and mushrooms. Once half the broth has been added, stir in the rest and mix well to combine.
- Whisk in the Dijon mustard, Worcestershire sauce, and sour cream and bring to a simmer. Reduce heat too low and continue to simmer for 4-5 minutes, stirring frequently.
- Return beef - Add the beef, with its juices, back to the pot and mix well to combine. Allow beef to simmer for 1-2 minutes before removing from heat.
- Season and serve - Season with additional salt and pepper, to taste and season with fresh chopped parsley and cooked egg noodles, if desired.
- If you prefer your onions to be more caramelized, cook for an additional 3-5 minutes over medium-low heat. Stir often as butter is more likely to burn when compared to olive oil.
- If you did want to add any white wine (for flavor), add approximately 1/4 cup after the garlic has been added and sauteed.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)