This post may contain affiliate links. Please read our disclosure policy.
This easy beef stroganoff recipe has a rich mushroom and sour cream sauce with classic flavors! It’s an elevated weeknight meal that’s fast, really tasty, and so comforting.
Try my Simple Filet Mignon or Beef Stew next.
Why you’ll love it
Tender bites of beef are absolutely smothered with a tangy, thick sauce that’s got oodles of sautéed mushrooms in this creamy beef stroganoff. This well-known dish is all about making the signature sauce correctly, and my version has the perfect proportions.
Anyone who tries this classic beef stroganoff recipe will be very surprised to find out it only takes just over half an hour to make! Using everyday ingredients, it’s easy to build up layers of flavor. That’s means it’s also perfect for date night or easy entertaining.
Origins
Beef stroganoff was invented in Russia in the 1800s. It’s named after a noble family, the Stroganovs. Many variations exist, but mustard and sour cream are staples in the original sauce. Its popularity grew over time worldwide, and it was often served in hotels throughout the 20th century. I’m not Russian, but with a name like Natasha, I could be! My Czech mom made this dish all the time when were was little.
What you’ll need
- Steak – you want to use a good-quality cut of steak that cooks fast and remains tender like ribeye (not stewing beef)
- Olive oil and butter – for pan searing
- Mushrooms – we’re using cremini (aka baby bellas)
- Onion and garlic – delicious aromatics. I like sweet onions.
- Flour – to thicken the sauce
- Dijon mustard and Worcestershire sauce – this combo gives it that rich savory depth. They’re amazing flavor enhancers!
- Beef broth – the base of the sauce
- Heavy cream – for that creamy, luxurious texture
- Sour cream – use full-fat!
- Parsley – a pop of fresh contrast
Helpful tips
- Get the skillet HOT to quickly sear the steak! Don’t be tempted to move it around the pan.
- Don’t rush the mushrooms and onions browning step. You can turn the heat down if it looks like they’re going to scorch before they soften, but give it some time.
How to make beef stroganoff
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Slice the steak into strips against the grain (like skipping across train tracks). Season with salt & pepper. Heat up the oil and a third of the butter. When the pan is very hot, add in the beef in a single layer. Let it get nicely seared, flipping halfway, then transfer to a plate.
Melt in the remaining butter. Add the mushrooms and onions, and continue cooking until the mushrooms release/cook off the water and everything is nicely golden brown. Add in the flour and garlic and cook, stirring constantly, for a minute.
Stir in the Dijon, Worcestershire, and broth, and scrape up any browned bits from the skillet. Add in the heavy cream and sour cream. Return the beef, and simmer until the steak is cooked to desired temperature. Sprinkle the fresh parsley over top.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Cast iron is my go-to for great searing. Here’s my Le Creuset skillet.
- Slice the steak and mushrooms with a good-quality knife from this knife block.
- This is my recommended butter dish and garlic press. They’re so handy!
Substitutions and variations
- Before step 6, deglaze the pan with 2 tablespoons of brandy or sherry and let it cook off before continuing the recipe for an extra special touch.
- I strongly recommend not subbing the cream or sour cream for lower fat options. This is meant to be a rich sauce, and you may not get desired results (thinner consistency, curdling, etc.) with subs.
- Try my Ground Beef Stroganoff for a more affordable option, this Chicken Stroganoff, or my Mushroom Stroganoff instead.
What to serve with beef stroganoff
- It’s often served with egg noodles, but these Garlic Mashed Potatoes are my personal preference! Rice or kasha (it’s a kind of cereal/porridge) works too.
- A salad like my Creamy Cucumber Salad or Super Simple Parmesan Arugula Salad are nice options too.
Leftovers and storage
- Beef stroganoff will keep for a few days in the fridge, but it’s best fresh.
- Reheat slowly over a low heat so as not to overcook the steak and break the sauce.
- I don’t recommend freezing this one; the texture of the sauce and steak will change.
More easy beef recipes
If you tried what I personally think is the best beef stroganoff, I’d be delighted if you left a star rating and review below! You can also tag me on Instagram in your stories.
Beef Stroganoff
Ingredients
- 1 pound steak (ribeye, tenderloin, or sirloin preferred)
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoon butter divided
- 8 ounces cremini mushrooms sliced
- 1/2 medium onion chopped
- 1 tablespoon flour
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard or to taste
- 1 tablespoon Worcestershire sauce or to taste
- 1/2-3/4 cup beef broth see note
- 1/2 cup heavy/whipping cream
- 1/2 cup full fat sour cream room temperature
- 1/2 tablespoon chopped fresh parsley or to taste
- For serving: egg noodles, mashed potatoes, or rice
Instructions
- Slice the steak against the grain into thin, bite-size strips. Season with some salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a large skillet over high heat. Let the pan heat up for a few minutes so it's very hot.
- Add the beef in a single layer (just sort of "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it with cooking tongs and cook it for another minute or so. Leaving it a bit rare at this stage is ideal. Transfer it to a plate.
- Turn the heat down to medium-high. Add the rest of the butter to the pan and let it melt, then add the mushrooms and onions. Sauté, stirring occasionally, until the mushrooms' water has been released, cooks off, and the mushrooms and onions soften and get a nice sear.
- Reduce the heat to medium. Add the flour and garlic to the pan and stir constantly for about 1 minute.
- Add in the Dijon mustard, Worcestershire sauce, and beef broth, and give it a good stir, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and sour cream, then add the beef back to the pan (and any plate juices) and cook for a couple of minutes or until the steak is heated through and cooked to desired doneness. Don't let it bubble too much or there's a chance the sauce will curdle. Season with more salt & pepper as needed and serve immediately with fresh parsley sprinkled on top.
Notes
- If serving with egg noodles, I recommend using 3/4 cup beef broth. If you want a thicker sauce or to serve with mashed potatoes, start with 1/2 cup and add more if needed.
- If you remember, take the steak out of the fridge to warm up a bit 30-60 min before starting the recipe.
- See the blog post above for more tips and step-by-step process photos!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment