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.

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


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


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.

Browning beef for stroganoff cooking beef stroganoff in pan

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.

sauteed shallots for beef stroganoff

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.

mushrooms cooking beef stroganoff ingredients sauteed 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.

making beef stroganoff sauce mixing ingredients into beef stroganoff sauce

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

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  • 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.


  • 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.


  • 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.


  • Peg Poswall

    My go to -so delicious!


  • 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.


  • Swhite

    Too much sour cream and butter. I didn’t boil or simmer sour cream and it still curdled. Not a keeper


  • Lisa

    So easy and DELISH! All 5 of my kids gave it a big thumbs up. I didn’t have tarragon so I used some fresh basil. Definitely a great weeknight meal option. Thank you for the new recipe Elise!


  • NataMaria

    Would it be possible to swap sour cream for creme fraiche?

  • Jill

    I’ve been following your recopies for years. I’ve probably made 100. My favorite is your chicken piccatta. This beef stroganoff was the first recipe I’ve tried where I wasn’t happy with the end product. The sauce was a salty sour cream. I’ve seen other recipies call for beef consomme and dry sherry. I think that would help. Less sour cream. Perhaps some tapioca starch to thicken it up? And maybe this would be better with chuck and slow cooked?

    • Boop

      I have made it twice now, and the second time, I used only one tbsp of butter (in a cast iron skillet, and I didn’t remove the shallots). I used a pound of mushrooms. I cooked the mushrooms slowly on low heat at first so they wouldn’t burn because there was only 1/5 of the butter – I turned up the heat once they released their liquid. I reduced the meat to half a pound of leftover filet mignon that I cut into small cubes, half a cup of sour cream (you can add more to taste if you like), oregano, basil, and a tiny dash of nutmeg. I added some water to the sauce and let it simmer. The second time, I also used edamame noodles I bought from Costco, and I liked them better than the papparadelle I used the first time. It was incredibly delicious, with far fewer calories than the original recipe.

  • gitan

    It was simple, quick and delicious. I use a good quality (not bargain brand) of sour cream. I will use this recipe again and again whenever I crave Beef Stroganoff.


  • Rick Grunwald

    Eastern European “sour cream” is not like the dairy product bought in the US. It is more like slightly thinned Yogurt or Kefir. and makes an entirely different taste

  • Happy

    Very easy to prepare, the recipe itself is great. However, the end result was super bland and the sour cream overpowered everything.

    I’ll make it again for sure but will use less sour cream, deglaze the pan with red wine and probably add a dash of Worcestershire sauce as well.

  • Lorenzo Wynberg

    Chopped parsley is a must. Otherwise great recipe :)


    This is a perfect beef Stroganoff recipe. I used to make other Stroganoff recipe but this turned to be the best. My husband loved it . It’s delicious and easy …. Thank you


  • Maggie

    Good but a bit too much sour cream for my taste. Next time I will try with half sour cream and half heavy cream.

  • Karen

    I must admit that this was my first time trying stroganoff ( I have always wanted to try it). It was really delicious and my husband loved it. I added a few more herbs; paprika, fresh oregano and basil). I would definitely do this recipe again. It was so easy and a nice change from chicken.

  • Paula

    Hello Elise, I was wondering if I could do a mixture of yogurt and whip cream, or yogurt and sour cream? Do you think it will still curdle if I mix it? I always try to sub cream with yogurt but it always curdle! Well hope you can help!

    • Elise

      Hi Paula, yep the acidity in yogurt can be challenging. Anything you can do to increase the amount of fat in the yogurt (like mixing it with whipping cream) should help.

  • Dave Hicks

    This was one of the most tasteless recipes I have ever prepared.
    I ended up throwing a third of it out. Too bad as I had spent the money for some top quality beef from local farmers market for this meal. Bland! Bland !

    • Elise

      Hi Dave, sorry to hear about your experience. Sounds to me like you needed to add more salt! That’s almost always the culprit when something like this is bland. It shouldn’t be, and if you salt it appropriately it won’t be.

    • Larry

      I realize this response is a year after the original comment however I would not waste quality meat. If you found it bland you could season with fresh or dried herbs and reheated on low.

  • VS

    Great recipe. Great directions. Great taste. I’ve never cooked in my life anything but an omelette or something easy like that. Didn’t have tarragon, used parsley instead. My family liked it. Thank you.


  • Kelly

    I find it hard to believe the egg noodles pictured are gluten free. I have looked high and low for a GF option have never found any that looked like those.

    • Elise

      Hi Kelly, they are not. The recipe is for the stroganoff, not what the stroganoff goes on top of. I have suggestions at the end of the recipe for gluten-free options for what to serve the stroganoff with, i.e. potatoes, rice, and gluten-free pasta.

  • Barbi

    My old recipe called for canned soup, yucky. I made this tonight for dinner and we loved it! I added about 2 tablespoons Wochestershire sauce and parsley. Easy weeknight meal from scratch and delishoius too! Thanx Elise!


  • Joanna

    Hmmm….I’ve never been a fan of beef strogonoff. Seems always very heavy…shall I give it another go?

  • Gossymer

    I always feel guilty when i make beef stroganoff so over time I’ve started adding more veggies into the dish:

    You start by browning mushrooms and then adding chopped green beans, stir fry style. Set it aside in a big bowl.

    Cook chopped onions and celery until onions are golden, then add your favorite color of chopped bell peppers (I mix yellow, red and orange) -once cooked, mix into the big bowl so the flavors meld.

    Brown your meat uncut like a steak, and then let it rest while you do the gravy.

    In same pan melt butter and simmer garlic with birds eye chili (in Asian so I like a kick. You can use green chili or paprika instead) and make a roue with flour. Add red wine, and beef stock/consomme and low sodium onion soup.

    Add back your vegies while you cut the meat against the grain. Toss in your meat into the gravy and taste and add pepper accordingly. Lower heat to minimum and add low fat sour cream.

    I don’t usually have time to make multiple dishes so this way I know the nutrition is more balanced especially since I’ll do a whole grain pasta (with higher fiber and protein) so I feel more full and energized for longer.

  • Arty the Smarty

    A dash of ketchup is great right before serving. You’d hardly know it’s there but it brings it together that much better.

  • Maureen Morales

    Pretty much the same recipe – except I cook a NY strip whole and then slice it and add right before serving because I really like my beef medium rare! – and instead of tarragon a glug of ketchup, about a tablespoon – I know it sounds weird but it does add something that tomato paste doesn’t …

  • Amber

    Absolutely delicious! Only change was adding a couple cloves of garlic.


  • Erika Kemp

    Thank you so very much for providing the rest of America with decent recipes to try. As a single parent I always look for new things to introduce to my daughter. She loved this recipe ( the beef stroganoff) and so did I.


  • Penny

    We had the roast beef last night (sirloin tip), and used the leftovers in this recipe tonight, and it worked really well! Loved the tarragon and nutmeg. I might customize it next time by experimenting with caraway and vinegar as suggested above, but it wouldn’t be stroganoff without the mushrooms. Thanks for adding another dish to my fledgling repertoire!


  • Dana

    This is a great recipe. The boyfriend and I really loved it. I definitely am going to keep this recipe handy for future meals.



    I have tried several beef stroganoff recipes. This is the the best one overall. That means simplicity, preparation and cost of ingredients. I won’t use another.
    *Follow the directions and your guests, husband or wife will truly enjoy.


  • Nicole

    Elise, this was fantastic! I followed the recipe exactly and we ate it over whole wheat egg noodles. I used fresh tarragon and fresh grated nutmeg and the flavor was amazing. I don’t think I would change a thing!


  • Holden

    Hello Elise, We have tried a few variations on the Stroganoff. I am a big fan of it with onions and we also usually add a little red wine (cabernet).

    We have experimented with different cuts of meat and I love that there are so many suggestions here from other Stroganoffers to try out! Thanks.

  • Sonja D. in the "D"

    I made this recipe tonight and it was delicious with a capital “D”! I’ve never made this before, but the recipe and your helpful comments on variations made it easy – many thanks to you all. My husband and 19 year old son loved it and want me to make it again!


  • JamiJo

    I *love* stroganoff. If all I have is a tougher cut to use, I’ll dredge it in flour, brown & remove from the pan, sautee up my shrooms, shallot / onion & garlic (tossing in a few tbsp of the seasoned flour from dredging) then deglaze with a shot of red wine and beef broth. Everything goes back into the pan with enough beef broth to barely cover and simmer for 45 mins, then stir in the sour cream. Makes a slightly thinner sauce, but adds a nice depth to the flavor.

  • Jennifer

    I’m in the process of making Beef Stroganoff right now! I just finished browning the meat (used a tougher, cheaper cut) and its now in the slow-cooker. I love to cook and like looking at various recipes to get ideas and then come up with my own; on that note I love the yogurt idea and am planning on using it myself since I have a big container of Fage 0% in my frig. As for using a cheaper cut of meat, an Asian friend of mine had once given me a tip on how to quickly tenderize any cut of meat (beef, poultry, pork): dredge it in cornstarch and let it sit for a bit, then saute it. I have used this technique and it works, so I thinly sliced my cheap roast then used the cornstarch….works like a charm! (I do put some seasoning in with the cornstarch)

  • jean-guy vallee

    My 80 year old mom loved it. That’s a good thing !!!

  • Heather T.

    Great recipe!

    With beef stroganoff, I can never seem to make enough sauce–I always run out and am left with extra noodles. So I decided to try doubling the recipe, but it didn’t quite come out how I would’ve liked (it was really pale with so much sour cream–guess I should have titrated the sour cream better or added much more beef and butter).

    So I added brown gray and red wine–and it was just the trick! It came out perfectly! With some fresh parsley on top, it is ready to eat!

  • rod main

    beef stroganoff should be served straight away or the sauce can split or reduce to much,, i worked in a buffet restaurant so when we made beef stroganoff, the stroganoff had to sit in chaffing dishes for at least a hour without splitting or drying up,, how we got around the problem was,, by using tubs of sour cream and fresh cream and lemons,, then we thickened the sauce with corn flour,, this stops the sauce splitting,, to make stroganoff taste a lot nicer we added paprika, sliced gherkins and sliced beetroot to the strogonoff,, sure its not a true strogonoff but we use recipe’s as a guide only,,

  • Andrea

    This is a very good recipe. I sliced the beef the night before and marinated it in beer and used onions instead of shallots. I did not add water to the sour cream mixture but added a bit more nutmeg and tarragon to the mushrooms. Served it over German egg noodles -it’s a keeper.

  • dEE

    I use a flat iron steak and slice it real thin against the grain, to save money. It comes out really good. You just have to barely cook it when you brown it. Then remove it from the pan and proceed with the sauce as planned. You add it and the juices it gives off back to the sauce at the end. It works out well.

  • Richard

    I do it in a large crockpot, with 3-4 lbs beef and or venison and lots of mushrooms and a half bottle of red wine, usually merlot. Add beef stock, two heaping tablespoons dry mustard, 1/4 cup worchestershire, a pinch of sugar, salt & pepper and several sliced cloves garlic. Served over egg noodles – the whole family loves it !

    FREEZES WELL ! This recipe is great. I raised a bunch of kids by myself, and learned quickly to make lots and freeze it for the future. The secret is to only add sour cream as it is served. That allows easy thawing and heating, so the magic of sour cream is not adversely affected.

    It freezes well without the sour cream, and I have never known a reason to add any sour cream while it cooks. My kids want to do different things with the sour cream besides just stirring it all in, like spreading it on garlic bread which they use for dipping.

  • Ian Callaghan

    When i do this i use a shin of beef done in the slow cooker for at least 8 hours, the beef just shreds apart and absorbs so much flavour.

  • Edita

    It’s a very good simple recipe. I just love your recipes. Thank you very much for wonderful cooking lessons.

  • Lars Larson

    Just one thing I like to do on a dish like this…

    Don’t slice the meat before cooking it. Sear whatever cut of meat it is you wish to use to its desired “doneness” then let it rest by removing it just as the recipes says. When the meal is almost ready to serve you slice the meat on the bias and serve it on top of the noodles or on the side like a London Broil.

  • Dr. Mary

    Never enough time to cook! This was just wonderful; only added roasted organic garlic.

    Thanks for a fantastic recipe.

    Good enough for company!


  • Sarah

    Someone asked if it can be reheated. This dish is so yummy, I can eat it cold, but if you want to reheat, just warm it. I think skirt steak marinated with balsamic and then cooked over a high heat on a big cast iron skillet is the way to go… with mushrooms, please. And greek yogurt. I’m eating at Betsy’s.

    What time is dinner?

  • bellflowery

    I cook onions until golden brown in butter or olive oil, take them out and cook sliced sirloin salted and peppered with the onion flavored oil. Then I remove them and add most of a can of beef consomee to the pan and add a couple tbsps of yellow mustard and simmer it having added a little cornstarch to the remaining consomee and stirring it in as a thickener. I then add maybe a 1/3 cup of sour cream, more or less, and the onions and meat back into the mixture and heat. I try to cook the meat so that it is only medium rare and only warm it when it is added back into the mixture. I think I am going to try the mushrooms added next time as I really love them. I do like the lightly caramelized in it also.

  • joe

    I’ve had this little bottle of tarragon on the shelf for years – I held on to it with hopes it would be eventually be good for something..

    Well what do you know, after reading it here, I tried it, and turned out to the last little missing piece to my stroganoff “perfect recipe” puzzle.

    It’s a weird flavored spice, to me, by itself it reminds me of burning rubber or something similarly strange which is why I never used it before, but adding just a touch to the strog sauce gives it that little extra something that seemed to be missing.

    I am in the mushrooms = good camp. I also add a generous amount of nutmeg right at the end, following the sour cream which I only put in after the heat is off so it doesn’t break down. I also use some basil in simmering the basic sauce. Balsamic/wine vinegar with/ or instead of actual wine for tang. I agree that a tiny pinch of sugar does wonders. I am reluctant to admit it but also a squirt of mustard and ketchup works and is easier to find on hand than ground mustard seed and opening a can of tomatoe paste to get just one spoonful.

    thanks to all – great tips

  • LBrown

    WOW – this is an awesome recipe. I actually used ground turkey. I love the Tarragon taste in it and will used this recipe only, going forward. But not as much as I love this recipe site. Thank you, thank you.

  • Christine

    Love, love, love this recipe! I use Jaden’s (hilarious) method of salting the beef to make it extra tender before slicing it. I also love to substitute little meatballs, turkey or beef, and make your sauce recipe, but without the mushrooms. Thanks for another family favorite!

  • Syd

    This dish is one of my husband’s favorites. With a couple of very slight exceptions, this is the recipe I’ve been using for years. Instead of sauteeing the beef, I always grill it–usually a sirloin. We have a gas grill and it doesn’t take that much longer. Also, I’ve never heard of adding tarragon. That’s one of my favorite herbs (love the smell), so I’ll be trying that the next time.
    On a personal note, I just found this blog earlier this week. Since then I’ve spent way way too much time reading recipes and comments. Love it!

  • Eric

    Hi! Just finished cooking this. It is super delicious! I’m not a huge mushroom fan, but I do like them a lot. I must admit that I substituted ground beef to save some money (which also allowed me to not have to cook the meat in butter). Other than that I used some light sour cream instead of regular. It’s half the calories and it still tastes like sour cream (not like the fat free stuff, blech!). Thanks!

  • warren g wonka

    Tried a recipe from the Russian cook book in the Women’s Day Encyclopedia. They used no mushrooms, 1 cup beef broth, three Tbsp sour cream, flour, 2 sliced onions, and 1 tsp hot (I used Chinese) mustard sauce. The sauce was really good, but I messed up the texture of the strip steak by keeping at 200° in the oven for a half hour after I added the browned meat and onions to the sauce. They said to keep it warm for 20 minutes over a really low heat.

    A side of portobello mushroom strips in sour cream from the same source was outstanding with it.

  • Paula Davis

    This must be a great recipe. All the comments were inspiring. However, I didn’t see if this can be made ahead and warmed up the next day. I want to serve it to 24 people and make it ahead, except for the rice, of course. Anyone have experience in cooking a day ahead?

  • alicia

    This is the very first recipe I tried from your blog. Since I have to watch both fat calories and my budget, I cut the butter from 6 T to 2 T, used non fat yogurt instead of sour cream, and instead of tenderloin I used chuck roast and another time london broil. The dish was delicious. I LOVE your blog, the easy to follow instructions, and the beautiful pictures. Now I’m inspired to try more of your recipes.

  • Betsy

    I am going to try marinading a whole flank steak in red wine and garlic and then grilling it on my stovetop grill, instead of sauteing it. After it rests, I will slice it into thin strips and proceed with the recipe. I will use that good heavy 2% greek yogurt. Can you keep it on hold in a crock pot while having drinks, etc.?

    You just want to make sure it doesn’t get close to boiling, especially if you are using yogurt, or it will likely curdle. I would keep the crockpot uncovered just in case. ~Elise

  • theresa t

    I love beef stroganoff. this was a very easy recipe for my first try, but I changed it a little and added leftover pork roast instead of the beef. I did everything else according to the instructions, except I added the pork roast with the mushrooms and onions, to heat it up. It was so easy and good that I made a 2nd batch to take to work for food day the next week. I got rave reviews and even a couple requests for the recipe. Thanks.

  • Tom

    I have to agree what a great simple recipe. I made this for a dinner party I had at the weekend and I can speak for everyone when I say it went down a storm – every plate was licked clean. I added a pinch of paprika which did no harm what so ever. I served with mash potato which I think worked very well. This recipe will be one that I think will be turned out again and again.

  • Will

    What a great easy recipe. Made this last night for a Swedish family who just moved into my house. They loved! Really surprised at the lack of ingredients. i was tempted to try and “jazz” it up but instead followed the recipe exactly. PERFECT!

  • tim in virginia

    I liked this one too, mushrooms and all. The only thing I did different was I used a little bit of fresh rosemary, mainly because I didn’t have tarragon but I do have a nice big bushy bush of rosemary right outside the door.

  • ann and mark

    Hi we use this basic recipe, as above. But add a real kick to it by adding ground brown Caraway seed, just a 1/4 tsp, as it finishs. Odd? Na, very hungarian. Also many Russian recipes serve this over hard rye bread. That is the Caraway taste we are trying to add here. Give it a try.

  • Bessy

    I looked for a long time to find a nice clear beef stroganoff recipe! This was definitely the best, thanks!

  • Carla

    I was searching for a recipe that used a bunch of mushrooms because my better half decided last week we needed a huge box of them from Costco.
    This recipe was perfect. I didn’t have scallions/onions, but it worked just fine without. I’d never made stroganoff before and was pleasantly surprised how easy it was to follow your steps.
    Thanks for the gluten free pasta idea – I have celiac and most likely would have just put it over rice.

  • Susan

    I LOVE Beef Stroganoff …. and I LOVE all the comments and variations. My own version uses cream of mushroom soup … but there’s so many interesting ideas here. Thanks!!

  • Hannah

    Oh man, my mom used to make this all the time when we were kids, so good! We always use venison or elk if we have it, it’s far superior to beef if you ask me.

  • Molly

    This was awesome. We just had it for Easter dinner and my husband is a very happy man now :)

  • Donna

    I have always made my beef stroganoff drudging 1 lb and a half in flour, browning in tbsp of oil and then simmering in the crock pot or pot with 2 tablespoons of ketchup and two cans of beef broth. It may seem like a lot of broth at first but it cooks off to make a very tasty base. I don’t brown the garlic as that tends to give off a taste of roasted garlic which my kids don’t like and I don’t add onions (to my demise but they are lovely in this recipe). I simmer the meat for a an hour and a half till tender and then add my quartered (not sliced) mushrooms. We all love mushrooms and don’t want them to shrivel away in the broth. Once the mushrooms are done, I remove from heat and add the sour cream, tossing over egg noodles. I always have to double my recipe because this amt feeds 6 and the kids always want seconds and if you don’t double, there are never any leftovers.

  • anne

    Just made this dinner last night for a close friend with terminal lung cancer and her family. (a group of friends take turns each week to bring her family a dinner) This recipe was WONDERFUL– easy, just the right mixture of flavors, very portable!!

    I served it with homemade harvard beets, fresh asparagus, a fresh fruit cup and World Peace Cookies. (As Ina would say “What’s not to love?!)
    I used baby portabellos instead of crimini as my grocery store is limited in its mushroom selections.
    Unfortunately, it won’t cure her cancer but it IS the ULTIMATE COMFORT FOOD.

    P.S. Your site is my all time FAVORITE food blog!!

  • alan

    I just made an elk stroganoff that was a compilation of the recipe and the input of everyone. My wife is a ‘recipe’ person and I am not. After I read the entries I gleefully told her “No ‘recipe’ needed!” and proceeded to forgo the mushrooms (because of inadequate shopping skills), have more onions, lots of garlic powder,
    elk sausage,tarragon, nutmeg, 1 cup of sour
    cream and 1 cup of yoghurt, salt and pepper, and a nice splash of red wine (pinot noir). Over egg noodles with a 1/2 baked yam for color and she loved it! Will repeat soon!!

  • Christine

    This is one of my favorite recipes of all time, Elise. :) I can take really cheap steak and salt it for awhile, cut it up, and this recipe is the ULTIMATE of stroganoff!!! I generally keep the onions in the pan (no mushrooms) and add a generous splash of a dry white wine, simmer for a few minutes, and then add in the plain yogurt. Deeeelish!

  • Mikhaila T.

    Wow! My dad has always made his own special beef stroganoff, but this recipe is amazing! It especially tastes good with a touch of minced garlic while cooking the meat. I will definitely make this again! :) :P

  • Sam

    I usually include tomato paste in this – now I understand this would be a Brazilian specialty. This time, I followed Elise’s recipe, but added a 1/2 cup of Sherry – made for a very nice finish and less sweet than my traditional variation. Oh, we also did it with Venison.

  • Felicia

    I tried this recipe last night using a bit of white wine and skipping the nutmeg and tarragon for parsley and garlic. I’ll have to try the Dijon mustard thing and perhaps the yogurt as well. This is a great recipe, my dad use to make it with cream cheese and a chili garlic paste, very rich but very good.

  • Katia

    I really like this recipe. I think next time I’ll add more salt to it, and maybe do some of the above suggestions to add white wine. But my husband, who’s a super picky eater, really loved it, and I’m so thankful to you for putting it up here.

  • Jim

    I increased the mushrooms to 3/4 lb. and sliced thick.
    After the mushrooms have sauteed for about 5 minutes I add 1/2 cup of Merlot. I saute until wine and mushroom “juice” have reduced by at least half. Then finish per the recipe. Served over egg noodles. Great comfort dish.

  • Cassie

    This is the best stroganoff I’ve ever made. My husband hates onions but I put them in anyways and he still LOVED this recipe. Thanks!

  • Cheryl

    I just went through every single comment with a pen and paper, and took down everyones thoughts! EVERYONEs!!
    Tonight for dinner, I’m gonna blow my husband away with all your ideas :)
    I can’t wait to get started…its only 10am, and I am at work itching to get started on dinner…
    Will let you know tomorrow how it turned out…
    Love the website!!!!!!

  • liz

    If you want to make cheaper tougher meats tender, marinate the strips of beef in buttermilk overnight; they will be very tender after they’re cooked in any dish. It also goes for any kind of meat.

  • natasha

    Oh, my goodness, I just wanted to drink this. I didn’t but I did lick the pan and I even kept what my kids couldn’t eat for my lunch tomorrow. I added garlic, beef bullion, and a squirt of mustard, and as I was out of tarragon I used thyme and parsley. It was delicious!

  • Roddenberry

    Yikes! Some great ideas – and some not so good. I’d die before eating canned peas – sorry. Fresh would be a great side dish, however.
    I do not live in Alaska so the bear, Elk and Deer are out, too.

    I always use a good strong red wine or port to deglaze beef dishes. It adds such a great taste to the whole thing. For the liquid, try Campbell’s double rich beef stock!

    Put your sirloin or whatever into the freezer to make it easier to slice thin – just until it’s hardened up a bit but not frozen so you cannot slice it, of course. Saute it in butter. Put the butter into a med-hi, large pan, wait until it foams up and just begins to brown. Add beef quickly and stir-fry it quickly. Remove to another dish. Add more butter and sautee the veggies, then the liquid ingredients. Add the beef then the sour cream at the very last.

    I like it with a tablespoon or so of ketchup and about a teaspoon of sugar – not enough so it tastes sweet, just enough to draw the flavors out – it is amazing how just a bit of sugar will brighten the flavors of a lot of your dishes – pasta sauce as well – it will remove the sharp, bitter, sour taste that sometimes comes from the tomato sauce.

    As you can see, there are endless variations of this dish. You can make it super fancy for fine dining with company or make it for a favorite family dinner. Mushrooms or no, sour cream or yogurt. I cannot imagine it over french fries, but to each his own. I’m just off to cook mine – with interesting ideas from this site. Thanks to everyone for their recipe ideas.

  • missy

    My Nana always made this with a slight twist. She always put in a half can of sweet peas. I loved it. I think I am going to make this tonight.


  • june

    Love all the suggestions listed by contributors.
    I plan to combine a couple of ideas from dif-
    ferent ones and use my favorite meat source for
    stroganoff. When we barbeque tri-tip, we always
    plan for left overs. It makes great stroganoff!

  • john

    I made this last night, substituting porcini mushroom stock for the nutmeg and tarragon. Take 3 ozs of dried porcini’s and rehydrate in 2 cups boiling water until reduced to 1 cup. Strain, discard the solids and add to the beef/mushroom mixture just before you add the sour cream. We had guests over and they both had seconds and thirds!

  • Andy

    I love stroganoff. A Russian chef told me his mother used to add sweet gherkins at the end. I’ve tried cornichons as well and they work great. Give it a go you wont be disappointed with the contrast.

  • Tracy

    This has become my favorite dish, and our kids love it, too. I use ready cut beef stir fry meat as it works well and doesn’t need a long cooking time because it’s tender. Cook the meat til almost carmelized, then add onion and stir, add a good red wine and cook off the alcohol for 5 min. Then add some beef stock and cover with lid. I cook some carrot with bay leaf and thyme in part of the beef stock on the side and add that to the pot after mashing the carrot. At end of cooking time, I cook some garlic and butter in separate saucepan and add that after a few minutes. Add sour cream, good quality stone ground spicy mustard, and chopped parsley. Serve over noodles. We leave out the mushrooms as noone here likes them. Delicious !!!

  • Lisa Greene

    HMMM I use bear meat for my stroganoff I don’t have to use all that butter then bear is a little bit of a fattier meat but also adds a small bit of wild into it. My husband has high Cholest. So I have to make it ahead of time and portion it out in containers otherwise he will sit down and eat it all. Wine that is as cheap or as expensive as you want makes all meats that I add nice and tender I usually us about half a bottle by the time I have reduced everything. I also use almost all of the ingredients that are above so I was happy to see that it was here. I add a pinch of fresh mint so chopped up you really don’t know it is there and sometimes a little sage but again I use fresh as I have a good garden right out my front door of it. Going to make this tonight.

  • Fivehole84

    This is one of those perfect male dishes. Meat and noodles. I leave the mushrooms out of course, but speaking as someone who played sports their whole life, this was the perfect pre game meal, and great afterwards

  • Dmack

    Can leftover stroganoff be frozen?

  • Jay Jenkins

    Try this for a tasty twist. Using a Chuck Roast, instead of doin all that slicing, Braise it, then roast it whole, and then pull it like you would for pulled BBQ sandwiches. Oh, and I’m in the Shrooms are nasty clan!! LOL. Give it a try, a very diff. taste to one of my favorite dishes.

  • Steviebeef

    Great quick recipe. Here are a few suggestions respectfully submitted for consideration.

    Chuck roast is a great inexpensive cut for this dish. I use dry packet Mc Cormicks Au Jus for stock, only 100 mg. of sodium per cup. Make sure you like nutmeg before you add it. In addition to the shallots I add finely diced green onion. Last, a couple tablespoons of brandy is a perfect touch AFTER you add the sour cream.


    Chef Steviebeef

  • Tom

    This is a nice simple stroganoff recipe that will give very good results. I would respectfully suggest that one use beef stock instead of water for thinning the sauce out a little. In fact I usually put a splash of stock in with the mushrooms as they sautee, then add a few teaspoons more after the sour cream should the sauce need a bit more thinning.

    I’ve added a touch of tomato paste as well when the whim strikes me. It’s not something I always do but it adds a nice hint of sweetness and complexity to counter the tartness imparted by the sour cream.

    Great recipes and a nice site. Keep up the good work.

  • Greg

    I’m making stroganoff right now and was just looking for other ideas. My wife can’t eat beef or dairy so I use pork. I have gotten more depth of flavor by cooking 2 pieces of bacon in a pan and then browning the pork in the bacon fat. Another addition is adding cream sherry to the mushrooms and deglazing the pork with red wine. I also use onions and garlic. The rest of us who can eat dairy put a Tbl. or more of sour cream on top at the end.

  • Leah

    Another Stroganoff substitute for sour cream is Cream of Celery Soup or Cream of Mushroom soup. Any brand is ok. One can per lb.of meat.
    An excellent side vegetable is green beans, fresh or frozen about 12 oz. with butter 1tbs sauteed sliced almonds. Season with fresh garlic, fine minced onion (may use onion powder, 1 tbs.) and salt to taste. Simmer in 2oz broth or water for about 10 minutes or until tender.

  • kevin

    Does anybody have a vegetable that goes with beef stroganoff?

    • Flori

      Anything green would be nice. It’s a nice color contrast. How about a simple green salad?

  • Erin

    I’ve made this a few times and it is excellent. I like to also add a splash of red wine at the end of cooking to deglaze the bottom of the pan. Thanks for the great recipe. I was looking for something that reminded me of my dad’s stroganoff.

  • Shawn

    Tasty! I prepared it with ground sirloin, and it tasted just as good. Even the kids like it. If you’re running low or out of sour cream like I was, I threw in some lowfat cream cheese and milk along with a half cup of sour cream. Worked fine.

  • Shawn

    Mine has mushrooms, onions (I seldom use shallots, too mild for me), garlic (cloves and powder) and mustard. I use the rustic kind with all the seeds, a tablespoon or two. Somehow the spices in that compliment the sour cream to me, and make it all the richer. If you marinate the beef with it (I use New york strip), it really adds a tangy layer of flavor.

    I considered yogurt when I made it tonight; I may try that in the future.

  • John

    Stroganoff is one of my favorite comfort foods – I appreciate the post about alternatives to beef…. I often use chicken. Cut in to small pieces and browned in butter/olive oil. Onions, mushrooms, garlic and a little white wine – then the sour cream (reduced fat variety works well for us). Granted, it doesn’t quite have the depth of beef, but it’s also a little less rich (which I sometimes favor).

  • Jackie

    Is there a variation on Beef Stroganoff that doesn’t use sour cream or yogurt?

    • Kelsey

      We’ve used coconut milk for a creamy dairy free version.

  • Shasta

    The problem with Beef Stroganoff is that everyone thinks you have to have beef in it! I always cook mine with Elk or Venison. Great way to tenderize your tougher deer meat.

  • Laura

    I loved this recipe! Fantastic and I served it over noodles with a crusty loaf of sourdough…..

  • Anna Emery

    I always love beef stroganoff but never had the guts to try. However, when I saw this recipe, I thought of giving it a shot and I did on the following day. Consider it was my first attempt, the result was satisfaction. My husband enjoyed it especially with fettucine. I brought the leftover to work and let my colleague tried it and she liked it too. Thank you so much and I’m glad that I’ve found this website.


  • LANA

    Delicious and yummy. Just perfect!!!

  • Karel Kubista

    Do not be concerned cooking for 100 people. It is as simple as cooking for 10 but multiply and allow for doggie bags as your kitchen help will be taking “leftovers” home for sure.
    I also cook for Church venues so count 1 lb of meat for 3 people. This week I will use beef rump and cube it.
    Caramelize 3 lb of diced onion in olive oil.
    Add 1 lg head of pasted garlic.(place pealed cloves of garlic on cutting board and handfull of salt. With chefs knife crush garlic and paste toward yourself as salt acts as an abrasive).
    Add 35 lb of cubed beef and pepper give an occasional stirr to prevent burning and let beef to brown well. Cover with lid watching not to loose juice and add vegetable stock to keep beef stewing for about 1 1/2 hr (to your desired tenderness). Can of tomato paste is a good idea also nutmeg. If you dare add 750 ml red wine it looses alcohol as soon as it hits the pot. Use your taste buds for any additional desires after all it will have your signature on.
    Finaly chop fine handfull of chives mixed into
    1 lt of sour creem and mix into your creation.
    Ready to serve over mashed potato which is spiked with garlic and onion.
    I like to finich dressing up with a few spears of red beets to add that Ruski touch.

  • Emma

    This is probably an even worse crime but I sometimes stir through a small teaspoon of dijon mustard to add extra depth to the paprika flavour; I was on this site as was researching yoghurt as a healthier option which I had been contemplating for some time and from the comments above I will give that a go tonight I think.

  • Cyndi

    Help! I’m having a gentleman over for dinner in a few weeks and he says he’s dying for beef stroganoff. I plan to make this recipe, but I’d like to know what to serve with this dish to make a former Kansas man eat out of the palm of my hand! I’m talking full meal beginning w/ just the perfect wine and ending w/ dessert.

    Thanks for your time.

  • Anne

    Years ago I found a recipe online called the original house of stroganoff recipe. It called for mushrooms, NO onions of any kind, NO nutmeg or tarragon. Beef, mushrooms, butter, garlic, paprika, flour salt/pepper, white cooking wine, lemon juice, beef broth, basil and rosemary, sour cream, and the sour cream is added and then simmered for 20 minutes. Everyone who has had it asks for the recipe, but I can’t find it on the internet any more. Anyone ever heard of this recipe?

  • karl roth

    I think the nutmeg and tarragon really do some magic in this dish.

  • phyllis

    Help. I’ve agreed to make stroganov for about 100 people as a fundraiser for my church. Any helpful hints out there?

  • Amy

    This recipe is SO good! I’m not a great cook, but last night I was chef of the year. Well, at least my husband thought so.

  • Fia

    One thing I’ve done is pound the sliced meat if it’s a tough cut. then dredge it in flour and go one from there. The nutmeg does add a nice touch as well. I do like adding a shot of wine or something when making the fancy shmancy grownup company version. For the kids it’s usually just hamburger stroganoff – with ground buffalo. Tonight we made our own egg noodles though – we being my 11 & 6 yr olds.

  • John

    Call me a heathen, but I use powdered onion soup mix in mine. I KNOW, I KNOW, it sounds crazy. But I’ve tried many variations and this is by far the best version I’ve ever had.

    I brown the beef, add a packet of onion soup mix, about a half a bottle of red wine, add the mushrooms (which I’ve sauteed seperately), reduce, then add the sour cream.

    Damn, it is sooooooo tasty.

  • jumper

    Oh my goodness, you are gonna love this one. My old roommate used to make Trailer Park Beef Stroganoff. He would take mushroom gravy in the jar and heat in a big pot on the stove, while he microwaved some frozen pre-made swedish meatballs that come in the bag in the frozen section. He would wait until the gravy was hot and the meatballs were defrosted and add the meatballs to the gravy and add sour cream and season with garlic salt and pepper, mix all together until all were heated and then serve over egg noodles..

    It’s wasn’t half bad and pretty quick…

  • Ceylonna

    I’m in the mushroom camp on stroganoff, no doubt because when I was a child my mother used cream of mushrooms soup to make it. The key seasoning for me though is Worcheshire sauce–I’ve never tried nutmeg or tarragon in it. I also tend to serve it on couscous to add a bit of variety to the dish.

  • Lydia Sugarman

    Another variation was brought to my attention years ago and I’ve since seen it on Food Network.

    Brasilians will typically add a tablespoon of tomato paste. Makes a beautiful rich color, adds a little sweetness that brings out the flavor of the beef.

    Instead of tarragon (which I love), chopped parsley is frequently used for its fresh green taste. And, finally, 1-2 teaspoons of fresh lemon juice can be added when using sour cream to get the tanginess, but I like the idea of yogurt or creme fraiche and especially, the addition of cognac or sherry.

    No snowstorms here in Sausalito, but it’s still really satisfying after a bracing bike ride in our winter temps in the 50’s.

  • lydia

    I’ll sign on with the yogurt contingent; I love the lighter, tangier taste. And I’ve always made it with mushrooms. This is the kind of dish that begs for a snowstorm, when you’ve been out shoveling for hours and need to replenish your spirit!

  • Jane, London

    This looks great! I too find that a shot of something helps it – usually brandy, I think that’s the traditional thing. Anyways, the shallots are a brilliant idea, and your photography is good enough to make me crave Stroganoff for breakfast!

  • Solaera

    Yum. This recipe is very similar to one I use except I use creme fraiche instead of sour cream add a shot of cognac and finish it off with fresh chopped dill. No tarragon for me!

  • Tom Hammer

    beckiwithani, don’t apologize for your yogurt substitution! I made that switch some time ago, too, and love the tangier addition. I’m with John in thinking mushrooms don’t belong in a stroganoff (even though I love the fungi), but it does help differentiate it from the many other such creamy, meaty stewy things offered across other cultures.

  • John

    Nice recipe, but to be honest I’ve yet to figure out why in the States everyone adds mushrooms to Beef Stroganoff. I’m living abroad in Russia and I’ve very rarely seen it with mushrooms (which I don’t like anyway). Also, onions are usually used as opposed to shallots.

    This is the first time I’ve seen tarragon or nutmeg recommended, but everyone’s got their own secret spice ingredients. I often add some powdered beef boullion instead of salt to add a bit of flavor. A clove of minced garlic is also a must.

    In Russia, Beef Stroganoff is usually served with (or on top of) french fries, or with mashed potatoes. I’ll admit to preferring egg noodles when I make it at home.

  • 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!

  • 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).

  • 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

  • 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.