Beef stroganoff is a hearty dish with chunks of sirloin steak and chopped mushrooms tossed in a savory cream sauce. The meat is seared until golden brown and simmered in a rich gravy. It’s hard to resist this quick and satisfying dish when served on buttered egg noodles.
Looking to switch things up? Give my chicken stroganoff a try!
Recipe Science
- Searing the beef at high heat creates a flavorful crust through the Maillard reaction, enhancing the dish’s depth of flavor.
- Simmering the beef in a creamy sauce allows the collagen in the meat to break down into gelatin, resulting in a tender, melt-in-your-mouth texture.
- Adding sour cream at the end of cooking provides acidity that balances the richness of the sauce, while preventing the cream from curdling by incorporating it off the heat.
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Featured Comment 22
“It had been too many years since I had Beef Stroganoff, so I was excited about making it last night. I followed the recipe, and it was excellent!”—Anthony P.
Why It Works
This savory beef stroganoff recipe satisfies both steak and pasta cravings. Thickly-sliced mushrooms paired with a luxurious sauce make for the ultimate comfort food. Selecting the proper cut of steak and using a simple sauteing technique provides tender and flavorful pieces of beef. The sauce is thickened with roux and sour cream to add a rich and creamy coating.
The trickiest part of this recipe is incorporating the sour cream. Care must be taken when adding dairy products to hot liquids to prevent clumping. I remember a few occasions where I didn’t temper the cream properly, resulting in food being thrown away and a sad phone call for takeout. After realizing my avoidable mistake, I’ve learned simple ways to prevent curdling.
Ingredients You’ll Need
- Beef: The most crucial decision for stroganoff is which cut of beef to use. Tenderloin is extremely tender, marbled, and juicy, although on the pricier side. Sirloin has an intense beef flavor, less tender than tenderloin but a nice alternative. Ribeye has higher amounts of marbling, a stronger beef flavor, and a more chewy texture.
- Aromatics: Sauteed diced white onions and minced garlic add earthy allium flavor.
- Mushrooms: Use brown mushrooms for a more robust umami flavor. Other types of mushrooms can be used, like white or baby bella.
- Gravy: A combination of beef broth, mustard, sour cream, and flour creates a rich, creamy, and tangy sauce.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
- Use ground beef instead of steak for a quick and affordable option. I recommend 80 to 85% lean beef.
- For convenience, you can use cream of mushroom soup as the base of the sauce. You can skip adding in the flour.
- For an extra tangy, umami taste, stir in some Worcestershire sauce.
- For a vegetarian version, use all mushrooms, tofu, or seitan. Use vegetable broth or stock.
- Chicken or turkey thighs or breasts can be used as a poultry option. Use chicken broth or stock.
- Use pork tenderloin instead of beef for a lean yet flavorful version.
- Seafood like shrimp or scallops pair well with the tangy sauce. Use vegetable or fish stock.
How to Make Beef Stroganoff
Step 1: Prepare the Beef
The trick to a quick and easy beef stroganoff is to cut the larger piece of meat into smaller slices. Look for the direction in which the muscle fibers are running. Slice the steak against the grain to create tender pieces. Target about ¼-inch thick and 2-inch long strips. This makes the meat simple to chew and stays juicy after searing.
Pro Tip: If you have time, I recommend marinating the steak pieces for at least 30 minutes. The brine helps break down some meat proteins, making the steak more tender, juicy, and flavorful.
Step 2: Cook the Meat
Use a large stainless steel skillet or nonstick pan to cook the beef. Heat it over medium-high to quickly sear the pieces. Add the olive oil, then once it’s hot, add the meat in a single layer for maximum contact with the pan.
Cook until lightly golden brown, about 2 minutes. Saute until medium rare, then season the beef with salt and pepper. Remove it from the pan to prevent overcooking while preparing the vegetables and sauce.
Step 3: Saute the Mushrooms
There will be delicious juices left in the pan from searing the beef. Cook the onions and garlic in the same pan with melted butter. Add in the sliced mushrooms, sauteeing until most of the moisture has been released, concentrated down, and the fungi are tender.
Cook off all excess moisture from the mushrooms to help with browning. When mushrooms are cooked, their savory taste is enhanced, adding depth to the dish.
Step 4: Make the Sauce
Sprinkle the flour over the mushrooms mixture, then stir, and cook for 1 minute. The roux is a thickening agent. Briefly cooking the flour removes the raw wheat taste.
Gradually whisk beef broth to the hot roux to help the starches absorb and swell. Bring to a rapid simmer over medium-high heat. Stir and cook until the sauce is thickened, about 2 minutes.
Stir in the sour cream and mustard over low heat, or take the pan off the stove. This prevents the dairy from curdling. Add more salt and pepper to taste.
Step 5: Warm the Beef
Add the strips of beef back to the pan to warm.
Step 6: Garnish and Serve
Garnish with parsley. Large egg noodles are a classic pairing for tossing with the sauce. Serve with steamed vegetables, fluffy mashed potatoes, buttery rice, or garlic bread.
Frequently Asked Questions
A Russian dish consisting of sauteed pieces of beef served with a mustard and sour cream-flavored sauce. A roux made with flour and butter is added and mixed with beef broth or stock to thicken the sauce. There are many variations, often adding mushrooms or other vegetables.
Yes! Buttermilk will add a tangy fermented flavor, similar to sour cream. Start with using ¼ cup and increasing to taste. The liquid is denser, so less may be needed to add richness and flavor to the dish. Greek yogurt is also a good substitute.
It’s best to use stewing beef like Chuck, which has more connective tissue and fat that will benefit from low and slow cooking. Cut into 1 1/2-inch cubes, then cook on high setting for about 4 to 5 hours or low setting for 7 to 8 hours.
There are natural acids in sour cream due to the fermentation process. The presence of these acids makes a specific protein in milk called casein very unstable when heated. To prevent the proteins from curdling, temper the cream by gradually stirring in cold sour cream into the hot food over low heat or off the stovetop.
More Beef Recipes
If you tried this Beef Stroganoff, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Beef Stroganoff
Ingredients
- 1 ½ pounds sirloin steak, ribeye, or filet mignon
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion, ¼" dice
- 1 tablespoon minced garlic
- 8 ounces brown mushroom, ½" thick slices
- 2 tablespoons all-purpose flour
- 1 ½ cups unsalted beef broth, or stock
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- 2 teaspoons chopped parsley
Instructions
- Prepare the Beef – Slice the steak against the grain into about ¼-inch thick and 2-inch long strips.
- Cook the Beef – Heat a large skillet over medium-high heat. Add the olive oil. Once hot, add the beef slices in a single layer. Sear until lightly golden brown, 1 to 2 minutes. Saute until medium rare, for about 1 to 2 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Transfer to a clean plate.
- Cook the Mushrooms – Melt the butter over medium heat. Add the garlic, and saute until fragrant, 30 seconds. Add the onions, and saute until tender, about 2 minutes. Add the mushrooms and saute until tender, about 2 minutes.
- Make the Sauce – Add the flour, stir, and cook for 1 minute. Slowly stir in the beef broth. Bring to a rapid simmer over medium-high heat. Stir and cook until the sauce is thickened, about 2 minutes.Reduce the heat to low and stir in mustard, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper. Taste and season with more salt and pepper as desired.
- Warm the Beef – Add the cooked beef to the sauce, and heat until warmed, 1 to 2 minutes.
- To Serve – Garnish with parsley. If desired, serve with egg noodles, mashed potatoes, or rice.
Recipe Video
Notes
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and microwave on high setting in 30-second increments until hot.
- Make it Gluten-Free: Make a slurry by combining 1 tablespoon of cornstarch with 2 tablespoons of water. Stir into the simmering stock, cooking until thickened, 30 to 60 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jennifer says
Where are the ingredients for the beef marinade? I don’t see them.
Jessica Gavin says
Hi Jennifer- There is no beef marinade. However, I have a delicious “steak marinade” website that you search in the browser to use before searing the beef.
Alejandra Rivero says
I cooked this recipe and my boyfriend and I loved it!! It is amazing, I let the beef marinate just 30 min because I didn’t have enough time, and I couldn’t use mushrooms and onions, without those ingredients the dish was still amazing!!! You should definetely try it! Thanks for this amazing recipe! I’ve learned a lot!
Rose Kottakis says
I had a chuck roast which I cooked souis vide. I sliced it and added it to this recipe at the very end just to slightly warm the meat. Browning meat at the beginning adds more flavor but the sauce was still great for my souis vide roast.
JJ says
This was a BIG hit last night…cooked up quickly, and, over broad noodles, the 2 & 3-yr olds ate it up.
I splurged on three thick rib eye steaks on the bone, trimmed the fat and bone, and chunked the meat in 1″ pieces. I also put the scraps & bones in a quart of beef broth, and reduced this for about an hour. Added 1.5c. of that to the recipe, with all other ingredients fresh, and it came out delicious and very easy to make. This is a real keeper.
Emily says
Is there a way this can be made in a crockpot?
Dr. Geno says
I’m Hungarian and have been cooking for about 70 years. I’ve been experimenting with food and decided to try the recipe using garlicky Alfredo sauce instead of sour cream. Slightly different but very tasty.
Kathy says
Love it, followed the instructions and it came out perfect. It’s a keeper
Anthony Powell says
It had been too many years since I had Beef Stroganoff, so i was excited about making it last night. Followed the recipe and it was excellent! I used sirloin steak which was flavorsome, but not quite as tender as I would want. Might use tenderloin next time to see the difference.
I was surprised to see you list it as “French Cuisine”–I had always thought it was Russian. Checked heavily on the internet and apparently, there is some thought that a french chef working perhaps for the Stroganoff family in Russia actually created it. Nothing definite, but that’s often as history ends up. But who cares whether if is French or Russian–great recipe that if pretty quick. Thanks.
Jessica Gavin says
So glad that you enjoyed the recipe, Anthony! Great idea to use tenderloin next time, just cook it briefly because it’s so lean.
Betsy K says
We made this for dinner tonight and it was a big hit with everyone! Sour cream will go to waste in our house, so we substituted plain whole milk yogurt. We also left out the mushrooms, since only one person in the house will eat them. All that aside, it was delish! We will definitely make again. Thanks!
Jessica Gavin says
Whoo hoo! Thank you for your feedback Betsy, so happy to hear that it was a hit with the family.
Tom says
Actually, I used round steak. If you stew the meat for a couple of hours, it becomes very tender. I also added a can of mushroom soup mixed with the sour cream right at the end. Delicious!
Jessica Gavin says
That sounds delicious Tom! I’ll have to give your version a try 🙂
Lisa Coleman says
Thank you Jessica for this absolutely “fabulous” Beef Stroganoff recipe. Even though I used used top sirloin, I highly recommend marinating your meat regardless of the type of meat using. I did however, adjust the marinade for personal taste and use. Instead of using all ingredients, I used olive oil, kosher salt, sliced onions and red wine. My husband noticed the how tender the meat was and taste difference.
I also used a large can of mushrooms instead of fresh. I know to some experienced cooks, this a recipe “no-no.” However, in the past, I have found they are easier to use and cook with, most-of-all, handy in the cupboard.
Other than that, follow this delicious and rich tasing recipe. It is the best recipe I have cooked!
Jessica Gavin says
Wow Lisa, the modifications you made sounds delicious! Great tip on marinating the beef for more flavor 🙂
Debra says
I made this tonight. It was fabulous! Thank you for sharing.
Maria Terry says
Made this for dinner tonight. Still sitting at the table reminiscing the meal. Husband loves stroganoff. The last time I made stroganoff I used The Pioneer Woman’s recipe. It was not well received. Husband loved your recipe. He especially loved the the sear on the meat. Added to the flavor. Loved the sauce. Tangy yet beefy. Two major problems with this dinner – he couldn’t eat it all and he can’t stop eating. I used rib steak since my meat counter didn’t have sirloin or tenderloin. It was a good choice. He just took another spoonful. Y.U.M.
Jessica Gavin says
I LOVE this feedback Maria! I can imagine all that is happening, and so happy that your family enjoyed the meal 🙂
Catherine says
I love stroganoff, but my husband doesn’t care for sour cream. Have you ever tried this without the sour cream, and just put some on the top when serving those who like it?
Grammasue says
Catherine, you might try plain yogurt as a substitute. If that doesn’t work, then just leave it out but ensure that it is thick enough when adding the roux. Hope this helps.
Sam says
My Daughter HATES sour cream, mayonnaise, tartar sauce, anything of that ilk. But she loves my stroganoff, even knowing it is in there.People are different, tho’. I can’t even pick bell peppers off a pizza. It’s just ruined, for me.