Classic Beef Stroganoff features tender strips of beef and mushrooms enveloped in a rich, creamy Stroganoff sauce, served atop noodles. Do not let the name intimidate you, as this is a straightforward, one-pan recipe that can be prepared in just 30 minutes!
Classic Beef Stroganoff Recipe
There are two essential elements to successfully preparing beef stroganoff:
The Beef – It is crucial to sear the beef quickly over high heat to prevent it from steaming, and to select high-quality beef to avoid a chewy texture (see recommendations below).
Achieving the Right Sauce – The proper ratios of sauce ingredients are vital for a well-balanced sauce that enhances the flavor of the beef. I recommend preparing the sauce as specified before making any modifications.
What are the Best Cuts of Beef for Stroganoff?
This recipe requires a quick sear (approximately one minute per side), making a high-quality, tender steak essential for optimal results. A low-quality steak will result in a chewy and tough dish. My vintage Russian Cookbook (circa 1990) suggests filet mignon, but the following more affordable cuts also yield excellent results:
- Top Sirloin (ensure it is labeled “TOP sirloin”)
- Boneless Ribeye steak
- Beef Tenderloin
- Filet Mignon tips
If you seek a more economical option, some have reported success using ground chuck beef.
What is Stroganoff Sauce Made of?
While this recipe calls for a high-quality steak, stroganoff sauce is composed of simple ingredients that create a rich and unforgettable flavor. The original sauce has evolved as it has been adapted globally. Some variations include wine (as seen in my slow cooker stroganoff) and various seasonings, but the foundation of a good stroganoff sauce remains straightforward:
Aromatics – Onion and garlic contribute depth of flavor.
Mushrooms – These are optional, but they provide an excellent earthy flavor and enhance the volume of the stroganoff.
Broth – I prefer beef broth, although chicken broth can be used in a pinch.
Whipping Cream – Heavy whipping cream is recommended for a creamy base.
Sour Cream – Regular full-fat sour cream is ideal, adding a slight tang.
Mustard – I favor grey poupon for added complexity.
Worcestershire Sauce – This is included for a touch of sweetness.
How to Serve Beef Stroganoff
Beef stroganoff is rich in flavor due to its creamy mushroom sauce, making it ideal to pair with simple grains or starches that will not overshadow the sauce, such as:
- Egg noodles, lightly buttered (our favorite!)
- Homemade Pasta – delightful over freshly cooked noodles
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
- Homemade Gnocchi
- Beef stroganoff served with a spoon and garnished with chives
Who Invented Beef Stroganoff?
Beef Stroganoff originated in Russia during the early 1800s. Count Stroganoff was a prominent figure in the court of Alexander III. The dish was created by Count Stroganoff’s chef, who was likely of French descent, and was named in honor of Stroganoff.
I came across a portrait of Count Pavel Stroganoff (a handsome gentleman!), but I wish I could also locate the chef. The earliest known recipe for this dish was published in a Russian cookbook that first appeared in 1871.
Beef and mushrooms in a creamy stroganoff sauce, garnished with green onion
More Easy Dinner Recipes to Try
Beef and Broccoli Stir Fry – simple, one-pan meal
Beef Burritos – a make-ahead family favorite
Chicken Fricassee – a classic French dish
Lasagna – hearty, saucy, cheesy, and delicious
Chicken Pesto Pasta – served in a pesto cream sauce
Beef Chili – quick and immensely satisfying
Creamy Shrimp Pasta – of restaurant quality
Beef Stroganoff Recipe Ingredients
* 1 (16 ounce) package egg noodles
* 2 tablespoons butter, softened
* 2 onions, finely chopped
* 2 cloves garlic, minced
* 1 (8 ounce) package fresh mushrooms, thinly sliced
* 1 pound beef loin steak, cut into thin strips
* 1 (14 ounce) can beef consomme
* 1/4 cup Burgundy wine (optional)
* 3 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 tablespoons cold water, or as needed
* 1 (8 ounce) container sour cream
Beef Stroganoff Recipe Instructions
1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
3. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles...enjoy the Best Beef Stroganoff Recipe !!!
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