Beef Stroganoff Recipe

This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.

I don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my steak Pizzaiola or Bistecca Alla Fiorentina. Both are big on taste and perfect when you’re craving something a little heartier.

Beef Stroganoff

This classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then.

The earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with rice pilaf instead. It’s fun to see how recipes evolve while still keeping their roots.

My beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations.

Ingredients and Substitutions

• Oil – You can use olive or avocado oil. In addition, beef tallow, clarified butter, or any neutral-flavored oil will work.
• Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.
• Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
• Onions and Garlic – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.
• Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.
• Alcohol – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it.
• Stock – I used homemade beef stock in this recipe. You can also use brodo or even water.
• Herbs – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish.
• Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.
• Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.
• Noodles – Any egg noodle of any width will work.

How to Make Beef Stroganoff

Heat the pan: First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking.

Sear the beef: I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear.

Set it aside: I transfer it to a plate and set it aside.

Melt the butter: I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients.

Cook the vegetables: I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes.

Add the garlic: I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn.

Combine the beef: I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir.

Deglaze the pan: I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms.

Build the sauce: I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about ¼ cup to ½ cup.

Cook the pasta: While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente.

Finish the sauce: Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch.

Bring it all together: I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve.

Serving Suggestions

One of my favorite ways to serve beef stroganoff is over a bed of homemade pasta so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some mashed potatoes and call it a night.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten as soon as it’s finished cooking.

How to Store: Cover it and keep it in the refrigerator for up to 4 days.  It will freeze covered in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.

How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. 

More Weeknight Recipes

• Easy Beef Stir Fry
• Homemade Sloppy Joe
• Easy Broiled Salmon
• Chicken Saltimbocca
• Grilled Cheese Sandwich and Tomato Soup