Beef Stroganoff

DinnerComfort FoodBeefStroganoff

An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.

Photography Credit: Elise Bauer

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.

More stroganoff recipes

Recipe and photos updated, first published 2011

Beef Stroganoff Recipe

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  • 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.

Ingredients

Sliced Top Sirloin For Beef Stroganoff

  • 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

Method

1 Brown the strips of beef in butter: 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 generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 Sauté the shallots: 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 Sauté the mushrooms: 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.

4 Add sour cream, beef, shallots: 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. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.

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

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Served Beef Stroganoff on Plate

Links:

Hamburger Stroganoff - from here on Simply Recipes

Chicken Stroganoff - from No Recipes

Venison Stroganoff - from Hunter Angler Gardener Cook

How To Serve Beef Stroganoff

134 Comments / Reviews

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Did you make it? Rate it!

  • Peter E.

    Been using this recipe for years. It’s easy and always great. Although … the nutmeg and tarragon are optional and not needed if you dont have them. Go easy on the tarragon. ITs certainly strong and not for everyone. I use 1/4 what it calls for.

    xxxxxyyyyy

  • Candace

    I made this tonite and it was absolutely delicious. Didn’t have a problem with curdling. Turn your burner on the lowest setting.Take your pan off the burner completely, let it cool for a minute then stir in your sour cream/yogurt. Let it start to thin a little then return it back to the burner. It shouldn’t curdle. I served mine with thyme roasted potatoes and green beans. So good.

    xxxxxyyyyy

  • Dianna

    Just a quick tip for everyone having trouble with curdling. try mixing in 1 tsp. of flour to your yogurt or sour cream before adding to hot liquid. It really works. Oh, and I love this recipe.

    xxxxxyyyyy

  • Peg Poswall

    My go to -so delicious!

    xxxxxyyyyy

  • L Byrnes

    I made this tonight. Pretty much stuck to the recipe but cut back on the butter a little. When cooking the mushrooms, I added some beef stock and that helped to loosen all the stuck bits on the pans. Then when I added the meat & shallots to the pan, it was nice & moist. The stock definitely added some beefy flavor. Used light sour cream to cut calories and it curdled a little. But all in all, not bad.

    xxxxxyyyyy

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