Beef Stroganoff

4.90 from 47 votes
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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!

White bowl with beef stroganoff served on top of egg noodles.

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.

Key ingredients

Ingredients needed to make this beef stroganoff recipe.
  • Beef: The most crucial decision for stroganoff is which cut of beef to use. Select a steak with a strong flavor, minimal connective tissue, and beautiful marbling.
  • Aromatics: Sauteed diced white onions and minced garlic adds 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.

Types of beef you can use

  • Tenderloin: Extremely tender, marbled, and juicy. Although on the pricier side.
  • Sirloin: Intense beef flavor, less tender than tenderloin but a nice alternative.
  • Ribeye: Higher amounts of marbling, strong beef flavor, and more chewy texture.

Prepare the beef

Steak on a cutting board sliced into small strips.

The beef strips sear no more than 5 minutes until medium-rare, so it must be very tender to start. I typically use sirloin steak. It’s a more affordable cut that has good taste and texture. I recommend marinating the steak pieces for at least 30 minutes if you have time. The brine helps break down some meat proteins, making it more tender, juicy, and flavorful.

The trick to a quick and easy beef stroganoff is to cut the larger piece of meat into smaller slices. Look for the direction that 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.

Cooking the meat

Cooking strips of beef in a saute pan.

Use a large stainless steel skillet or nonstick pan to cook the beef. Heat over medium-high; this will 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. This kickstarts Maillard browning on the surface. Cook until lightly golden brown, about 2 minutes. Saute until medium rare, then season the beef with salt and pepper. Remove meat from the pan to prevent overcooking while preparing the vegetables and sauce. Now you’re ready to make the sauce!

Saute the mushrooms and aromatics

Sliced of mushrooms and diced onions sauteing in a pan.

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 moisture has been released, concentrated down, and the fungi are tender.

Ensure to 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.

Cook 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 crudling of the dairy. Add more salt and pepper to taste. Add the beef to warm right before serving.

Flavor variations

  • 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.

Serving suggestions

Homemade beef stroganoff in a large pan garnished with chopped parsely.

More beef recipes

Frequently asked questions

What is beef stroganoff?

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.

Can I substitute buttermilk for sour cream in stroganoff?

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.

Can I make beef stroganoff in the slow cooker?

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.

Plate of beef stroganoff served over a bed of egg noodles.

How to prevent the stroganoff sauce from curdling

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.

Beef Stroganoff

This beef stroganoff recipe is classic comfort food that's easy to prepare. The dish is packed with delicious flavors and tender cuts of beef – perfect for satisfying everyone at the dinner table.
4.90 from 47 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 people
Course Entree
Cuisine French


  • 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


  • 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 Aromatics – 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.
  • Cook the Mushrooms – 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

YouTube video



  • 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

Serves: 4 people
Calories 383kcal (19%)Carbohydrates 11g (4%)Protein 43g (86%)Fat 18g (28%)Saturated Fat 7g (35%)Polyunsaturated Fat 1gMonounsaturated Fat 7gTrans Fat 0.1gCholesterol 125mg (42%)Sodium 898mg (37%)Potassium 1158mg (33%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 276IU (6%)Vitamin C 4mg (5%)Calcium 95mg (10%)Iron 3mg (17%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

22 Comments Leave a comment or review

    • 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.

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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!

  8. 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!

  9. 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 🙂

  10. 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.