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Published October 30, 2019. This post may contain affiliate links. Please read my disclosure policy.
Looking for a great weeknight meal to serve the family with? Try this delicious easy to make classic beef stroganoff recipe that comes together in 30 minutes.
I didn’t grow up eating beef stroganoff, and in fact, the only experience I had with it was when I ate over a childhood friend’s house. It was the grossest thing I had ever eaten. Well fast forward 25 years and now I know how to properly make this Russian classic and wow is it nothing short of delicious.
What Is Beef Stroganoff
This is a classical Russian recipe consisting of pan-roasted slices of beef that are served in a sour cream sauce. The recipe stems back to the last 1800s with influence from the Stroganov family.
Its earliest adaptation did not use onions or mushrooms like the many variations of the recipe you may see today.
What Cut of Meat Is the Best to Use
There are several cuts of beef that work well in stroganoff and here are the best:
Top Sirloin – This lean cut comes from the top portion of the sirloin and is fairly lean and expensive. This is my favorite cut of meat to use for this recipe.
Strip Sirloin – This cut comes from the sirloin part of the cow and has a great combination of lean to fat and makes for a tasty, but more expensive stroganoff.
Filet Mignon – This cut is extremely tender and comes from the upper back portion of the cow and is a very lean cut of beef. It would be awesome but is very expensive.
What Is Stroganoff Sauce Made Of
The sauce is very simple to make and is absolutely delicious. The main ingredients are:
- Oil or Unsalted Butter
- Beef Stock
- Mustard (I prefer whole grain or coarse ground)
- Sour Cream
- Salt and Pepper
How to Make It
1. Start by adding some oil to a large frying pan or rondeau pot over medium-high heat until it begins to lightly smoke.
2. Add in the sliced meat and cook for 1 to 2 minutes or until lightly browned. Spread the meat across the entire pan when cooking it to ensure you get a sear on each piece.
3. Set the meat aside on a plate.
4. Add some unsalted butter back into the pan where you cooked the meat over medium-high heat until it is melted.
5. Place in the onions and mushrooms and cook until caramelized, about 8-10 minutes. Note: Make sure to caramelize the onions.
6. Add in the garlic and cook for 1 to 2 minutes while constantly stirring.
7. Add the beef back into the pot with the cooked mushroom mixture.
8. Deglaze with brandy and cook until au sec, or almost gone. The brandy should evaporate and incorporate into the ingredients in the pan.
9. Add in the stock, bay leaves and mustard and cook over medium-high heat for 8-10 minutes. The sauce should be reduced to about ¼ cup to ½ cup.
10. Cook the wide egg noodle pasta in a large pot of boiling salted water until al dente, about 8-10 minutes.
11. Finish it off by stirring in the sour cream, salt, pepper, and parsley.
12. Toss it with the cooked noodles until combined and serve.
What Do You Serve It With
Classically it’s served with cooked rice. Here are some great side dishes to serve with beef stroganoff:
- Cooked Noodles (classically egg noodles, and my favorite)
- Cooked Rice
- Braised Red Cabbage
- Cooked Vegetables
- Potatoes (baked, fried or mashed)
Slow Cooker Beef Stroganoff
If you wanted to make it in a slow cooker, here’s how easy it is to do.
Turn the slow cooker to the saute function and add in some oil. Place in the beef and cook until lightly browned, which takes about 2 minutes.
Next, add in the onions, mushrooms, and garlic and saute for 6 to 8 minutes or until lightly browned.
Add in the beef stock and bay leaves and cook on low heat for 4-6 hours or until the beef is tender and the stock has reduced to ½ cup.
Finish by stirring in the sour cream, salt, pepper, and parsley and serve with egg noodles.
- CHEF NOTE: Making this in the slow cooker is a great option if you don’t have time to stand in front of the cooktop, plus the meat is really tender.
Instant Pot Stroganoff
To make this in an instant pot as a variation to this recipe do the following:
- Turn the instant pot to saute and pour in the oil
- Add in the beef, mushrooms, onions, and garlic and saute for 6-8 minutes or until lightly browned.
- Pour in the stock and add in the bay leaves
- Place the lid on the instant pot and cook for 20 minutes
- Release the steam
- Finish by stirring in sour cream, salt, pepper, and parsley and serve with egg noodles.
To me, the best way to make beef stroganoff is right on the cooktop as it only takes 30 minutes to make and it’s absolutely delicious!
Reheat and Storage
How to Reheat: to reheat it simply add it back to a pot with a little bit of beef stock and cook over low heat until hot. In addition, you can reheat in the microwave.
Storing and Freezing: to store it, cover it and keep 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.
chef notes + tips
- In my personal opinion, the addition of caramelized mushrooms and onions elevates the recipe bringing out more umami delicious flavor in addition to only having meat in it.
- Other cuts used are bottom round or chuck roast which would be better in a crockpot stroganoff so that it could cook for longer periods of time to help tenderize.
- The addition of the beef, mushrooms, onions and garlic help to flavor the sauce even more.
- It’s important that the pan or pot be large to help caramelize all of the different ingredients which will require a lot of surface area.
More Quick Weeknight Recipes
- Easy Beef Stir Fry
- Homemade Sloppy Joe
- Easy Broiled Salmon
- Chicken Saltimbocca
- Grilled Cheese Sandwich and Tomato Soup
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Easy Beef Stroganoff Recipe
- 2 tablespoon canola oil
- 2 pounds of thinly sliced top sirloin
- 2 tablespoons unsalted butter
- 1 thinly sliced white or yellow onion
- 2 cups each sliced cremini and button mushrooms
- 3-4 finely minced cloves of garlic
- 1/3 cup brandy
- 3 cups beef stock
- 2 bay leaves
- 1 tablespoon coarse ground mustard
- 1 ½ cups sour cream
- 1 tablespoon chopped parsley + more for garnish
- 1- pound wide egg noodles, boiled and cooked
- sea salt and fresh cracked pepper to taste
- Add some oil to a large pan or pot over medium-high heat and cook the beef until lightly browned, which takes 1 to 2 minutes. Set aside on a plate.
- Add butter to the pan and cook the onions and mushrooms until caramelized, about 8-10 minutes.
- Add in the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
- Deglaze with brandy and cook until it’s almost gone.
- Pour in the beef stock and add in the bay leaves and mustard and cook on medium-high heat for 8-10 minutes.
- Finish with sour cream, salt, pepper, and parsley.
- Toss with noodles and garnish with extra parsley.
Came out perfect, thank you chef for teaching us all this great techniques
So good, I like to add some smoked paprika too – but that’s personal preference.
Delicious used beef stock to deglaze. Not an alcohol person
That will work!
Love it! I used red wine instead of brandy, since that is all I had and it turned out wonderfully!
Fabulous recipe. Lots of flavor and it freezes surprisingly well.
Awesome! As always!
I made this tonight. I am not a mushroom fan, but I had a bunch or morels, which I do love, so I used them instead. Costco had some beef for Shane-Shaun that looked nice. Already thinly sliced, I just had to cut it into strips. Used some to make your Philly Cheesesteaks (yum!!!!) and the rest to make this stroganoff. I am usually one to take a recipe as inspiration but I followed this exactly (with the exception of the morels) and it came out GREAT. Hubby couldn’t stop complementing. It’s been so long since I’ve made stroganoff…. Like an old friend! So dang good!
Awesome, thank you.
Love the stroganoff!
This is my go to recipe. My husband loves it. I do add a squeeze of tomato paste and less liquid.
Made this Beef Stroganoff for my family the other night and it was delicious! Thank you for advising that caramelization of the onions and mushrooms was the key to developing that wonderful flavor. Thanks for all your tips and menu suggestions.
This came out so very good. I wouldn’t change a thing.
I love beef stroganoff, and this is the best one ever!
thank you so kindly!!
Made it, whole family loved it. No leftovers
Absolutely a staple in my home now!
Love all your recipes. We always have something from you on the weekends.
As usual….Billy’s recipes are spot on.
Loved it..Easy to make..The best!
Another perfect classic recipe made exactly per Billy’s instructions. I used store-bought stock, next time I hope to use Billy’s homemade beef stock recipe. I love the way his recipes I’ve made so far are dependable and delicious.
Loved this recipe and loved the addition of the brandy.
My cousin is crazy for stroganoff. Me, not so much. UNTIL I made this She loved it and so did I. Easy to make-great directions and delicious.
This is a go to recipe for us. Make it at least 2-3 times a month. Love love love this
Thank you! Amazingly delicious recipe! Was also first time I used my own home-made beef bone stock (your recipe too). Elevated to heaven!
Like all of your recipes….fabulous….Delish…thank you
It took us two times but we finally got it down. This recipe is the best! The flavors are amazing and don’t disappoint. This may be our new go to Sunday night dinner. Highly recommend!
Cooking for four men. I think I saw their eyes roll back and almost fell out of their chairs! This is soooo good!! I tried to cook a recipe from my favorite chef every night. Can you tell, I’m in love!!
I made this the other day and used your recipe step by step. It was missing something so I added a couple of tablespoons of tomato paste. Also, too much liquid. It didn’t reduce in a short time. But once it did, it was delicious!
Ps.. I used NY Strip because I had it in house.
I’m going to try a little less stock.
Incredible flavor! I did add a few splashes of Tamari for even more umami. My only issue was even after 25 minutes it still didn’t reduce enough and had too much liquid. Always one area where I struggle – getting liquids to thicken… was my heat not high enough or do you think it just needed more time before adding the final ingredients?
Made this for my husband tonight. A request for his birthday.
It was a huge hit!, Thank you Billy,
Thanks Billy! I just used one lb ofp Sirloin and adjusted the rest of the ingredients . It made enough for 4 servings. The taste was so good..I kept complimenting myself which I normally don’t do when I’ve cooked something!
Tanks for the midweek meal! Beef Stroganoff, was great, only by your instruction, and making the browning glaze to my perfection!! Added small amount of chili powder!? Happy nipping the Brandy, where’s the table.
Such an easy and flavorful meal for weeknights! A huge hit at our house!
Hands down one of our favorite recipes to make! Tried it in the Instant Pot and it was so good!!
The caramelized really made this recipe sing! Such a great idea.
This is sooo simple and soo delicious!! Thanks for sharing!
I was reluctant to try this recipe, as it seemed involved, and I am SO GLAD I MADE THIS!!! It is one of my favorite things to make now.
We even love it the next day!
This is the ultimate comfort food! I love this recipe!