Oh, Beef Stroganoff—the ultimate comfort food! To make it, we sauté tender strips of beef and mushrooms in butter, then swirl with sour cream to make a creamy sauce, and serve over noodles, rice, or fries.
It will put a smile on everyone's face.
Video: How to Make Beef Stroganoff
The Best Beef for Stroganoff
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.
It's not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
Origins of Beef Stroganoff
According to Food Timeline, Beef Stroganoff may have 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.
What Goes in Stroganoff Sauce?
Some versions of stroganoff use mustard, stock, and a little sour cream. Our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. If you want, you can substitute (full fat) yogurt for sour cream and leave out the mushrooms entirely.
More Stroganoff Recipes
- Hamburger Stroganoff
- Turkey Stroganoff
- Hot Dog Stroganoff
- Rotisserie Chicken Stroganoff
- Slow Cooker Beef Stroganoff
How to Store and Reheat Beef Stroganoff
Refrigerate leftover beef stroganoff, tightly covered, for 3 to 4 days. Reheat in the microwave or on the stovetop over medium heat until it's heated through and the beef reaches 165°F. The sour cream may separate a bit as it reheats and make the texture different, but it will still taste good.
If you want to make this dish ahead of time, wait until you're reheating it to add the sour cream.
We do not recommend freezing this recipe unless you do it without the sour cream. Thaw and add the sour cream when reheating, just before serving.
Keep Stroganoff Sauce from Curdling
- Start with room temperature sour cream.
- Temper the sour cream by adding a few teaspoons of the hot liquid from the pan — one tablespoon at a time — before adding the sour cream to the pan.
- Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
- Don't simmer or boil the sauce once the sour cream has been added.
What to Serve with Homemade Beef Stroganoff
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 tablespoons butter, divided
Salt to taste
Freshly ground black pepper to taste
1 pound top sirloin or tenderloin, cut thinly into 1-inch by 2 1/2-inch strips
1/3 cup chopped shallots or onions
8 ounces cremini mushrooms, sliced
1/8 teaspoon nutmeg
1/2 teaspoon dry tarragon or 2 teaspoons chopped fresh tarragon
1 cup sour cream (full fat), at room temperature
Brown the strips of beef in butter:
Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. 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.
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.
Sauté the mushrooms, then season:
In the same pan, melt another 2 tablespoons 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.
Add the sour cream, beef, and 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.)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 26g||130%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|