Beef Stroganoff

Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.

You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.

According to the Wikipedia, Beef Stroganoff first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family. The dish became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII.

Some versions use mustard and stock and a little sour cream, our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.

Updated from the recipe archive, first posted in 2006.


Beef Stroganoff Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

It helps to cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first.

If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle.



  • 5 Tbsp butter
  • 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
  • 1/3 cup chopped shallots (can substitute onions)
  • 1/2 pound cremini mushrooms, sliced
  • Salt to taste
  • Pepper to taste
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
  • 1 cup of sour cream at room temperature


1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

beef-stroganoff-method-1 beef-stroganoff-method-2

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.


3 In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

beef-stroganoff-method-4 beef-stroganoff-method-5

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste.

beef-stroganoff-method-6 beef-stroganoff-method-7

Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

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Beef Stroganoff


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Beef Stroganoff

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Showing 4 of 121 Comments

  • beckiwithani

    I’m cringing to write this because it’s probably sacrilige, but I usually make Stroganoff with plain yogurt so it’s a little healthier. Still very tasty. I’m looking forward to trying this recipe.

  • trishinomaha

    Elise – This is one of my favorite dishes as well and was my “signature” dish at one time. I use a little minced garlic with the butter and use about 1/4 cup of good dry white wine along with the sour cream to finish it off. Yummy yummy! This may be on the menu for this week-end! Trish

  • Tammy

    So delicious with tenderloin/sirloin. Lovely picture, too! For anyone interested in doing a classic stroganoff on a budget, you can adjust the recipe and cooking time and use a tougher (and cheaper) cut like cubed chuck roast by browning the meat, onion and mushrooms, them putting everything back in to simmer with a cup or so of beef consomee (and a little sherry, if you want to get fancy) for about and hour to an hour and a half (or do the slow-cooker thing) before you mix in the sour cream. There are literally ENDLESS variations on this meal (Mom was partial to the ground-beef-and-mushroom-soup variety, but I can’t really justify that one).

  • Maggi

    Ah, beef stroganoff… my husband’s favorite.

    Yes, tenderloin is good to use, and I have to say, I have MUCH better success slicing the meet when it is partially frozen, just a tip I learned over the years… And when I just can’t get/have tenderloin? I will use beef cubes, and pressure cook the beef after browning in some beef stock before adding the sour cream etc. Makes VERY tender cubes of a normally tough piece of meat.

    Great post, Elise!

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