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! 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’s not diet food, but it will put a smile on everyone’s face.

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.

use tenderloin or top sirloin strips for beef stroganoff

Origins of Beef Stroganoff

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.

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

How to make beef stroganoff

Updated October 30, 2018 : Added a sparkly new video!

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 (full fat) 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. 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.

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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147 Comments / Reviews

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Did you make it? Rate it!

  • Debra

    Thank you for this recipe. I read all of the reviews and decided to add red wine to the onions to deglaze the pan. I also added garlic and Worcestershire at the same time. When doing the mushrooms I actually added a pinch more tarragon and the aroma was lovely. I brought the sour cream to room temp as well as stirring in a sprinkling of gravy flour. No curdling at all. When I added the meat and onions back in the collected juices mixed beautifully with the sour cream and mushrooms. I found German dry egg noodles that were pricy but well worth it and made buttered parsley noodles. This was a fantastic meal.

    xxxxxyyyyy

  • David

    Bland. Needed white wine to loosen up the sauce and paprika for taste/colour. Tarragon is a nice addition though

    xxxxxyyyyy

  • Traci

    I made it with what I had in the house. Half of a left over huge tri tip, some shredded carrots and frozen peas, garlic, onion, …. of course the sour cream etc. I served over rice and it was awesome! Beefy meal because I cut the meat thicker.
    Thanks for the recipe! I would have followed it had I had the ingredients but it worked well! Everyone loved it, including my 5 ur old.

  • mike grosser

    Some say saute beef first then onions etc. Others say saute onions etc then brown beef.
    I shall ASSUME it makes no difference.????

  • Tom G

    Very nice spicing. I doubled the spice amounts (typical for me) and I just served to my elderly parents to rave reviews. It’s been a decade or two since making stroganoff, so very helpful to find a straightforward recipe that works. Did not realize until afterward that I know Elise (Hey, Paloma 78/79!).

    xxxxxyyyyy

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