This classic Beef Stroganoff Recipe has tender strips of beef and mushrooms in a sour cream sauce, served with egg noodles. This hearty comfort food dinner is ready in under an hour and will really stick to your ribs!
What is beef stroganoff?
Beef Stroganoff, also called Beef Stroganov is a dish of Russian origin. It features sautéed beef in a sour cream sauce (smetana, a higher fat type of sour cream is used in Eastern and Central Europe) .
What is the best cut of meat for beef stroganoff?
For this Beef Stroganoff recipe, I found the best beef to use was sirloin steak. I have also used flank steak. The better quality meat you use, the better the final dish will be! You can also use ground beef if you prefer.
How do you make stroganoff sauce from scratch?
Beef Stroganoff sauce is made from beef broth and sour cream, thickened with some flour. I have added some wine which greatly improves the flavor, and gives it more depth and complexity. Some classic beef stroganoff recipes also have mustard added.
Ingredients for Beef Stroganoff
- 1 ½ pounds thinly sliced beef. I used sirloin steak. Flank steak also works!
- 16 ounces cremini mushrooms.
- 2 medium onions, thinly sliced
- 2 garlic cloves, finely chopped
- ¼ cup unsalted butter
- 1 ½ cups beef broth.
- ½ cup dry white wine
- ½ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 ½ cups sour cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 cups hot cooked egg noodles
How to make beef stroganoff
- Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
- Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch.
- Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
- Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
- Add herbs and garlic to pan, cook until fragrant, about one minute.
- Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
- In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
- Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
- Remove from heat, stir in sour cream. Serve over noodles.
What to serve with beef stroganoff
Beef stroganoff is usually served with egg noodles, but rice or even mashed potatoes would work as well! If you want to serve a side dish with beef stroganoff, try my Sautéed Cabbage or Roasted Asparagus.
Ingredients
- 1 ½ pounds sirloin steak thinly sliced
- 16 ounces crimini mushrooms sliced (2 1/2 cups)
- 2 medium onions thinly sliced
- 2 garlic cloves finely chopped
- ¼ cup unsalted butter
- 1 ½ cups beef broth
- ½ cup dry white wine
- ½ teaspoon salt
- 1 tablespoon Worcestershire sauce
- 3 tbsp all-purpose flour
- 1 ½ cups sour cream
- 3 cups cooked egg noodles
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
Instructions
- Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
- Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch. Remove beef from pan.
- Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
- Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
- Add herbs and garlic to pan, cook until fragrant, about one minute.
- Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
- In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
- Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
- Remove from heat, stir in sour cream. Serve over noodles.
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Anna says
Absolutely delicious! I used meat for a leftover beef roast we made on the weekend and it worked perfectly. Also, didn’t have white wine around, so substituted apple cider vinegar and water and it still tasted amazing! 10/10.
Kristin says
This was fantastic! A little more salt and pepper, plus just a tich of cayenne pepper. My family devoured this! Thank you!!
bepmina says
We loved this!! Thank you for a wonderful, reliable recipe!!!
Meghan says
I’m so glad you loved it!
Anna says
This is a delicious recipe and the version I made I’d be happy to eat in a restaurant. I could eat this every day
– i accidentally put the beef in before the sherry but it didn’t cause any problems
– I used light sour cream and 3/4 the amount of butter for health
– I doubled the garlic and used dried spices
– I used Better than Bouillon and mixed it with 2x worcestershire sauce and the flour, then added the water after it was all mixed in the pot
I think you can go heavier on the seasoning.
natalia says
great recipe, simple and tastes delicious!
Meghan says
So happy to hear that!
Jennifer says
This was perfect!! Up until I added the sour cream. 1 1/2 cups seemed like way too much for us. I would def cut it down to 1/2 cup. Other than that this is Delicious!
Beekite says
So delicious! This was a hit with my husband too. We ate almost an entire bowl. It was just so good and easy to make too. Thanks!
Meghan says
Hi, so glad to hear that!