Beef Stroganoff

Classic Beef Stroganoff is a simple, delicious dish that your family will love, with tender strips of beef in a creamy, savory, sour cream mushroom gravy!

This recipe will not disappoint! You’ll find all of my best tips and tricks for making the best beef stroganoff here, and dinner will be ready in under 30 minutes!

This amazing Beef Stroganoff is based on my mother’s recipe. My mom is from Russia, so she’s taught me many of her favorite recipes from home, but I think that this one is my favorite.

What’s note to love about tender strips of beef cooked with mushrooms in a thick, savory gravy? Serve this with rice, mashed potatoes, or noodles, and you have a comforting meal for your family with very little effort.

The key to making the best beef stroganoff is choosing the right meat. I love to make this with sliced tenderloin steak, but I’ll share some other less expensive options too!

Interested in trying some other recipes from Eastern Europe? Check out my Russian Cinnamon Buns or Russian Vinegret Salad!

Easy Beef Stroganoff Recipe Highlights

• One Pan Recipe – Like so many of my easy dinner recipes, this one is made all in one pan! I like to use a large cast iron skillet, but you can also use a non-stick or stainless steel pan.
• Traditional Beef Stroganoff Recipe– This beef stroganoff recipe is based on the one my Russian mother taught me to make! I’ve tweaked it just a little bit to make it even more delicious, but it’s still completely authentic.
• Ultimate Comfort Food – Your family is going to love this dish, especially when you serve it with plenty of mashed potatoes or noodles to soak up all of the wonderful sauce.

Beef Stroganoff Ingredients

Here’s what you need to make the perfect Beef Stroganoff, and some details about the most important ingredients:

Complete list of ingredients and amounts can be found in the recipe card below.

• Steak: Sirloin steak is a very good option for making beef stroganoff. Look for steaks with good marbling, and trim away any large pieces of fat. Ribeye steak works well too, and for the very best, tender beef, use beef tenderloin.
• Mushrooms: Brown cremini mushrooms are ideal for this recipe, but you can just as easily use white button mushrooms as well.
• Beef Broth: Use a good quality packaged broth, or make your own beef bone broth and keep it in the freezer. I always have some on hand!
• Worcestershire Sauce and Dijon Mustard: These add so much amazing flavor to the stroganoff sauce, and really bring out the meaty flavor of the beef.
• Sour Cream: This is a must for making beef stroganoff! Sour cream gives the sauce a rich creaminess along with a delicious tang.

How To Make Beef Stroganoff

Recipe Tips

• Slicing the Steak: It’s very important to slice the meat against the grain. This way, the fibers in the meat are cut short, and each slice will be super tender after it’s cooked.
• Adding Flour: This is important for getting a thick, smooth sauce. Gluten free flour works as well as regular all-purpose flour.
• Adjust the Sauce: If your sauce gets too thick, you can stir in a little bit of water to thin it out.
• Garnish: To give the dish some color, garnish it with fresh chopped parsley or chives before serving.

Storing Tips

You can store leftovers in an airtight container in the fridge. It will keep for up to 3-4 days this way. Be careful when reheating so that you don’t overcook the beef!

You can also freeze beef stroganoff! The sauce will stay stable in the freezer for up to 2 or 3 months. Thaw before reheating.

What To Serve With Beef Stroganoff

In Russia, it’s most common for beef stroganoff to be served with mashed potatoes, but in Western countries, egg noodles are a popular choice.

You can also serve beef stroganoff with rice, cauliflower rice, or other shapes of pasta. Just be sure that you have something on the plate to eat with all of this wonderful sauce!

Recipe FAQs

Can I make stroganoff with Ground Beef?

Yes! For a more budget friendly meal, try my easy ground beef stroganoff recipe.

What cut of beef is best for stroganoff?

You should use some type of steak for the very best beef stroganoff. First on my list would be tenderloin, and after that, a well-marbled ribeye or sirloin steak. It’s possible to make this recipe with cheaper cuts such as flank steak, but it will be hard to get that type of steak tender with this cooking method.

Can you add sour cream to stroganoff without curdling?

Be sure that your sauce is thickened and cooking over low heat when you add the sour cream in, and stir it as you do. If the sauce is boiling when you add the sour cream, there is a chance that it could curdle.

More Delicious One-Skillet Recipes

Glazed Apricot Chicken Thighs

Garlic Butter Steak and Potatoes

Butter Chicken Pasta

Hamburger Steak (with the best gravy!)

All Dinner Ideas →

A classic recipe for Beef Stroganoff, ready for dinner in 30 minutes, and made in just one skillet! This recipe is a winner, so be sure to save it by pinning or sharing!

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Recipe

5 from 6 votes

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Beef Stroganoff

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Author: Diana

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Authentic Beef Stroganoff is a delicious and easy recipe with tender strips of beef in a creamy, savory, sour cream mushroom gravy.

4 Servings

Authentic Beef Stroganoff is a delicious and easy recipe with tender strips of beef in a creamy, savory, sour cream mushroom gravy.

Equipment

• 12-inch cast-iron skillet

Ingredients 

1/2x1x2x3x

• ▢ 1 pound (450 g) steak like sirloin, ribeye, or tenderloin, all fat trimmed
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon (15 ml) olive oil
• ▢ 1 tablespoon (14 g) butter

Sauce:

• ▢ 2 tablespoons (28 g) butter
• ▢ 1 medium yellow onion diced
• ▢ 12 ounces (350 g) button mushrooms or brown/cremini/chestnut
• ▢ 1 clove garlic minced
• ▢ 2 tablespoons (15 g) all-purpose flour
• ▢ 2 cups (480 ml) beef broth
• ▢ 1 teaspoon Worcestershire sauce optional
• ▢ 1 tablespoon Dijon mustard
• ▢ ½ cup (120 g) sour cream or Greek yogurt

Instructions

• Trim your steak from any fat, and slice it thinly into ⅕ inch against the grain. Cut any long strips in half. Season with salt.
• In a large skillet over medium-high heat, heat olive oil and melt the butter. Sear the beef strips in a single layer in batches, 30 seconds per side, then remove onto a plate and set aside.
• In the same skillet, melt butter and cook onion until soft and translucent, about 3 minutes.
• Add mushrooms, and cook for 3 more minutes or until they start to soften. Add garlic, and saute for 30 seconds or until fragrant.
• Sprinkle flour all over the mushrooms, stir, and cook for 30 seconds.
• Pour the beef broth into the pan, deglaze it, and scrape off any bits stuck to the bottom of the pan. Stir, lower the heat to medium, and allow the mixture to simmer and thicken for 5 minutes.
• Add Worcestershire sauce, Dijon mustard, and sour cream to the sauce. And stir until well incorporated.
• Add sauteed beef strips to the sauce with any juices left on the plate, stir to combine, and simmer for 1 minute. Remove from heat and serve over egg noodles, garnish with chopped fresh parsley or chives.

Notes:

• Slicing the Steak: It’s very important to slice the meat against the grain. This way, the fibers in the meat are cut short, and each slice will be super tender after it’s cooked.
• Adding Flour: This is important for getting a thick, smooth sauce. Gluten-free flour works as well as regular all-purpose flour.
• Adjust the Sauce: If your sauce gets too thick, you can stir in a little bit of water to thin it out.
• Garnish: To give the dish some color, garnish it with fresh chopped parsley or chives before serving.
• Storing: Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat carefully to avoid overcooking the steak. 

Nutrition Information

Calories: 454kcal, Carbohydrates: 10g, Protein: 29g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 109mg, Sodium: 646mg, Potassium: 918mg, Fiber: 2g, Sugar: 4g, Vitamin A: 463IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

This authentic recipe for Beef Stroganoff first appeared here in June 2016. It’s been updated with new images, a revised recipe, and more helpful tips as of June 2024!