Beef Stroganoff Recipe (VIDEO)
Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!
We love one pot beef dinners like our filet mignon, beef stir fry, or beef stew. If you haven’t tried beef stroganoff, you are in for a treat!
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Beef Stroganoff Recipe
There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
What is the Best Beef for Stroganoff?
This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for best results. A poor quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:
- Top Sirloin (be sure it says “TOP sirloin”)
- Boneless Ribeye steak
- Beef Tenderloin
- Filet Mignon tips
- If you are looking for a less expensive alternative, some have reported good results using ground chuck beef.
What is Stroganoff Sauce Made of?
Although this recipe calls for a high quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
- Mustard
How to Serve Beef Stroganoff:
Beef stroganoff is packed with flavor from it’s creamy mushroom sauce so pair it with simple grains or starches that won’t compete with the sauce, such as:
- Egg noodles, lightly buttered (our favorite!)
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat Kasha
Who Invented Beef Stroganoff?
Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871.
More Easy Dinner Recipes to try:
- Chicken Fricassee – a timeless French classic
- Lasagna – beefy, saucy, cheesy and delicious
- Chicken Pesto Pasta – in a pesto cream sauce
- Beef Chili – quick and so satisfying
- Creamy Shrimp Pasta – restaurant quality
How to Make Beef Stroganoff:
Watch Natasha make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and impressive for company.
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Beef Stroganoff Recipe
Ingredients
For the Beef Stroganoff:
- 1 lb top sirloin steak, thinly sliced into strips*
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1/2 lb brown mushrooms, thickly sliced
- 1 garlic cloves, minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
To Serve:
- 1 Tbsp green onion, to garnish
- 8-12 oz egg noodles, to serve
Instructions
- Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
- Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
- Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
- Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
- Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
- Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
Notes
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made this dish last night and boy, was it good!! There was no leftover and the sauce was so good that my son wanted just drink it.
I did substitute the Dijon mustard with the regular stadium mustard. It tasted delicious just the same. Thank you for sharing this recipe.
Hi Crystal! Thank you so much for sharing that with us. I’m glad you like the recipe.
Natasha, I am planning on making this for Christmas this year. Can I double or triple it and make it ahead and reheat it the next day? What special steps should I take? Thank you! Your recipes are delicious!! Merry Christmas.
Hi Kim! If you have a large enough pot/pan, I think that would be fine. The cream and sour cream when reheated can separate and change the texture, so reheat it slowly over low heat to prevent this as much as possible.
Wonderful! Just made this for a bereaved family, and I know they’ll love it.
Thank you for an authentic recipe and a bit of the history that goes with it..
You’re very welcome, Peggy!
MA’AM.
I cannot believe how tasty this recipe is!!! I have made it about five times now. My husband and I both love it! There aren’t leftovers most of the time. Thank you. I love your blog, I love your recipes. You have helped put dinner on the table multiple times for my family!
I believe you dropped this 👑
So great to hear that you loveed our Beef Stroganoff recipe! Thanks so much for sharing.
I know you recommend high quality meat, but I’m a senior on a limited, fixed budget, so I use a quality ground beef to make a less expensive version. Thanks for sharing your recipes with us!!! I love your videos!
Hi Robbie! You’re very welcome. I have a Ground beef stroganoff recipe too!
Just made this, it’s as good as the hype. It was darned delicious. The only changes I made were I deglazed my pan after I sautéed the veggies with some sherry I had in the cupboard and when I did the salt and pepper I added in an 1/8 tsp of nutmeg. Really good!
Good to hear that you enjoyed our Beef Stroganoff Recipe, Wendy!
Traditionally, the use of dry sherry and fresh tarragon to finish is a true stroganoff, try it and you’ll never do it any way different. I was taught this on a visit to eastern Russia.
It needs more flour in order to get the right consistency, unless you prefer your stroganoff runny. About 2tbsp will do. A deglazing of the pan with some sherry is definitely the way to get the depth that this dish is missing! Those points aside, it’s a great introductory recipe.
Left over pork loin cut thin pieces with this recipe. I used baby bella mushrooms. So Delicious. I just added a lil more ground mustard. Thin cut of pork was added at the end just to warm. Wow so good with egg noodles. Thank you!
Thank you for sharing, Patricia! I’m so glad you loved it.
The absolute BEST!!! I use quite alot of your recipes and everyone of them is incredible! My whole family including my 10yr old Grandson loves this one and all the others. Thanks SO much!
That’s wonderful, Michelle! I’m so glad to hear that they are being enjoyed.
My husband asked me to make this! I made it a few times last year with venison! We cut into strips and I tenderize it. I even made this for company last year and they loved it! This is tonight’s dinner and I can’t wait! Thank you 🥰
Sounds wonderful, Connie. I hope it’s a hit!
This is the best ever! I’ve made it several times and it is a hit!
I’m so glad you love it!
This was delicious! I made the mistake of overcrowding the meat during the sear, which left me with way too many juices (perhaps I should have just paired them over the meat while it was on a separate plate?) thus my mushroom and onion sauté was done in a lot of liquid as was every step there forward. So, my sauce never quite thickened as much as I’d have liked. Lesson learned to sear in batches. It was still delicious and well liked by guests. (I did sub coconut aminos since I didn’t have Worcestershire and topped with parsley rather than chives.)
Good to hear that you still enjoyed the results! Thanks so much for sharing that with us.
Was a little apprehensive making this for my husband who hates mushrooms, but it was a HIT! We both absolutely loved this recipe; we have loved every single recipe from Natasha’s Kitchen! I truly do not understand how people say that this recipe is bland – I don’t know what they’re doing wrong because this is full of delicious flavor as is with no substitutions. We will continue to make more of your recipes! ❤️
Hi Lauren, thanks for the amazing feedback! So happy to hear that you loved our Beef Stroganoff Recipe! Thanks so much for sharing.
I love stroganoff. One of my kids requested I make it. I haven’t had it in 20+ years because my family wouldnt eat it. My husband said he really dislikes stroganoff so it’s just never been on my mind. I made this anyway since more than just me was eating. Well, my husband of 22 years said it was so good that he’d eat it again on our rotation of meals. Thank you for helping me find a recipe so I could have one of my childhood favorites back without the guilt!
Yay so great to hear that it was a huge success! Thank you for sharing that with us.
Recipe is perfect! Just delicious. I went with a full tsp of Dijon, and that was the only change (I know me). 🙂
Sounds great! Thanks for sharing.
Love this recipe ! Just a side not for anyone who’s looking to use stew beef in this recipe . You can!! Just after the step w the beef broth turn the temp down throw the beef back in and simmer for a bit then continue on w the recipe and ingreds . Delicious 😊
Thank you so much for sharing that with us, Shawnee!
Made this for my husbands birthday and the family loved it! Even the littlest (pickiest) eaters! We were hoping to have leftovers, but nope! Just a note, when doubling or tripling the recipe, I was a little confused as I placed the 1 cup broth into the sauce, but could never find when to use the rest. Well, apparently, the instructions does not double or triple the quantities when the recipe is upped. Where it says add 1 cup broth, it should simply say ‘add broth’. In any case, it was delicious! (Ps. I added a little more worchestire for a richer flavor)
Hi Pat! Thank you so much for your review, I’m so happy to hear your family loved this! The ingredients list will double or triple the quantities, but not the body of the recipe, we are working on that. Thank you for sharing that with me.
It came out just perfectly. I would have preferred it a little thicker, but I wantrf to retain the flavor. Okay, I did cheat by doubling the mushrooms and added a fourth cup of red wine taking it away from the Beef broth.
I saw your Q and A on YouTube. What a great couple you two are.
Hi Jim! Thank you for sharing. I’m glad you enjoyed it!
Thank you for sharing this recipe! With the cost of things these days we are always looking for great dinner ideas. Our two girls (7 and 5) and our 18 month old son eat like champions. They tore this up!!
Thank you and happy cooking!!
It sounds like you have a new family favorite, Jay! That’s so great!
Love this recipe but wondering if we can use a lighter cream? If so, what do u recommend to make a “light” version?
Hi Grace! If you use lighter cream, the sauce won’t be as thick but it will work. Here is what one of my readers said, “The second time I made it didn’t have whipping cream so I used half and half, and while it was a little thinner, it was still bomb!”
Made this with left over brisket. Added about 3/4 cup of wine before the beef broth. Came out great. Also, added a little Parmesan cheese. Fantastic recipe.
That sounds delicious! Thanks for sharing.
Hold on to your hats, but we made this with round steak! We had a free 2lb round steak from a friend (his parents have a cattle farm), and we weren’t quite sure what to do with it. I had a craving for stroganoff, so my husband cooked the round steak sous vide at 130° for 20 hours. After that, we just browned it and followed your recipe (doubled, due to the 2lb steak) almost to a T! The only change I made was that we wound up with a half-cup of liquid that the round steak gave off in the sous vide process, so I combined that half cup with a half cup of red wine and a cup of beef stock made from Better than Bouillon. My kids, my husband and I all agree that it was one of the best meals we’ve ever had!
That’s wonderful to hear, we’re glad that you enjoyed it!
The absolutely best Beef Stroganoff I have made ever!
Doubled the recipe and now we get to enjoy it again for lunch today 😋. I used top sirloin which was tender and delicious.
Thank you for sharing this 5⭐️ recipe.
That’s so great! It sounds like you have a new favorite, Michael!
I don’t always crave beef stroganoff, but when I do it needs to check all the boxes. I finally found the recipe that makes my taste buds sing!!! This recipe is a huge hit with me and my family! Definitely a keeper! I am going to try more of your recipes. Thank you!
Ah, that’s wonderful, Erin! So glad you found a Keeper. I hope you’ll find many more recipes on the blog that you love!
This recipe is SO GOOD! In the past three weeks, my husband and I have made this once a week. Very easy to make and the leftovers are so delicious! We do double the recipe so there are enough for leftovers. We add some shredded parmesan to the sauce for a little more richness.
Hey Andrea, we’re happy to know that you and your husband loved our Beef Stroganoff ecipe a lot! Thanks so much for sharing that with us.
I love, love, love watching your videos and receiving your recipes!
You’re so nice! Thank you Melody!
Made this exactly as written for dinner last night, and the family loved it! Used Ribeye for the protein. Awesome recipe! Thanks for sharing!
Hi Bernie! You’re welcome. I’m glad it was a hit with the family.
Can I use half and half instead of HWC. To lazy to make a trip to the store.
Thank you
Hi Nanci! If you use lighter cream, the sauce won’t be as thick but it will work. Here is what one of my readers said, “The second time I made it didn’t have whipping cream so I used half and half, and while it was a little thinner, it was still bomb!”
We made this recipe last weekend & everyone loved it. I also doubled the recipe & the only other change I made was to add a 1/2 tsp of tarragon while sautéing the mushroom. I don’t know why but I can’t eat stroganoff without it. My usually picky-eater went back for 2nds & 3rds so we’ll definitely be keeping this one in the rotation.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
I’ve made this recipe 2x now, and it came out just as amazing the second time! My bf says it’s his favorite meal I’ve ever cooked for him too lol I add a little extra worchestershire sauce (because yum) and black pepper, and only use 1 tbsp of oil and 1 tbsp of butter, but its still so rich and creamy! The second time I made it didn’t have whipping cream so I used half and half, and while it was a little thinner, it was still bomb! I like using a mixture of mitakke (idk if that’s how they’re spelled) and lions mane for the mushrooms since the mitakke stay somewhat crisp and add texture, and the lions mane really absorb the flavors of the dish. This recipe is 100% getting added to my favorite recipes book!!!!
That’s awesome. I’m so glad you found another favorite to add to your rotation.
I made this the other night with boneless ribeye, it was delicious!! First time making this dish, the sauce was amazing, will definitely make again, thanks for the great recipe!
You’re welcome, Angela. So glad that you loved our Beef Stroganoff Recipe!
Thank you for this easy and delicious recipe! I’ve made it a number of times and it always turns out great! I like using the boneless ribeye steak because the marbling in it packs a lot of flavor. In addition to the beef broth, I also add a bit of cognac in mine which tastes quite nice. My husband is from Germany, so we regularly have spätzle. This recipe is perfect over spätzle! Thanks again for this simple and tasty recipe!
You’re welcome! Sounds great, I’m glad that you enjoyed our Beef Stroanoff Recipe!
Amazing! So rich and flavorful! Made this tonight but I doubled the recipe and added egg noodles…wow. This will definitely be a staple
That’s wonderful to hear! So glad you loved it. Thank you.
Fantastic Beef Stroganoff recipe! The only deviation I made was cooking the egg noodles in half low sodium beef broth and half water. Overall, it was a big hit. Will be making it again.
Love every recipe that I’ve tried from your kitchen! Thanks so much!
So glad you loved it, Benjamin! Thank you for the feedback.
I’ve made this many times. But, my son’s cross country team still talks about it after I made it for a pre-race dinner. That was at least 4 years ago.
That’s awesome! I’m so glad you love this recipe!
This has an excellent flavor. I used ground beef from grass fed cows and substituted garbanzo bean flour, since we eat gluten free, and will serve it over rotini made with chickpeas.
I’d say stick with the main ingredient types, and if necessary, substitute with gluten free or dairy free options, and you’ll have a very tasty meal!
I’m so happy you enjoyed it, Susan!
This was delicious! I made it dairy free because my daughter is allergic. I used a vegan whipping cream, and vegan butter absolute perfection! I did do the sour cream the way you suggested and we just topped our own. My mom made stroganoff often growing up and I hadn’t made it in so long. My husband asked for it best idea ever!
That sounds great, Jen! Thank you for sharing.
This is my go to recipe and I come from a long line of amazing chefs (and recipes). I use Sirloin, always, and I double the recipe ‘cause I have big boys and I follow the recipe as is, exactly. There is never any left. Such a fantastic recipe and you’ve covered all the details to make it super simple. Thank you!!
That’s great to hear, Heather! You’re very welcome. I’m so glad you loved it.
I’m not a fan of mushrooms, can I make this without and it still taste right? Thank you
Hi Ryan, the mushrooms are one of the main ingredients in this recipe and it won’t be the same with out it. If you happen to try a substitute or omiting them, I’d love to know how you like the recipe.
No leftovers, my family enjoyed this omitting the shrooms. I used ground beef because it’s what I had. Will give steak a try next time. Thank you!
Awesome, so glad that you enjoyed it!
So delicious!
This was really easy to make and so flavorful! Almost reminds me of steak w/ peppercorn sauce. I added extra pepper, Dijon and Worcestershire, although it was good following the recipe as directed. I tend to slightly alter recipes to my own taste buds. Even my occasionally picky toddlers loved it. Thanks for the excellent recipe! Also, I really like the fact that you add the measurements throughout the instructions. 👍 I hate having to scroll up to see how much I have to add. I’ll definitely be back for more!
Thank you for the wonderful feedback! So glad you enjoyed the recipe. I hope you’ll find many more to enjoy.
I selected this recipe because of the number of reviews and the 5 star rating. Your recipe deserves all 5 stars. It was the best version of Beef Stroganoff I’ve ever had.
That’s just awesome! Thank you for sharing your wonderful review, Ted!
I m out of Dijon….. any suggestions or just leave it out….
Hi Magie, it will still work if you omit it from the recipe. We’d love to know how it goes!
Recipe looks good, but the amount of pop ups and advertisements made this tedious at best. Can’t recommend this site as is.
Hi Joe, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
Hi Natasha!
I work therefore I cook at least 3 meals following your recipes every weekend and freeze them. I am planning to make this one but I have a question: CAN I FREEZE IT? AND FOR HOW MANY DAYS PLEASE? I love your recipes ❤️THANK YOU SO MUCH FOR SHARING THEM!
Hi Dennise! I’m so glad you are enjoying the recipe! I include notes in the recipe blog posts on how to store the recipe if you’re making it ahead of time so you can look for those instructions in other my other recipes. I have not frozen this one, but some of my readers have reported good results freezing it.
I made this with ribeye and top sirloin. I was very surprised there wasn’t a marinade or instructions to salt and pepper season them before searing them. The final product, the sauce was quite bland and I had to add more Dijon mustard and salt than the original recipe and a bite in the beef was unfortunately bland.
Hi Nate, the sauce should add plenty of flavor – it sounds like the sauce may have been under-seasoned?
Similar to Nate, mine was bland. I followed the recipe to a T. Sadly, it was very thin, never thickened up. It was just “OK”
HI Jean, if it didn’t thicken up, it could be one of two things – did you skip the flour and did you make sure to use heavy cream rather than light cream?
Another ‘keeper’ in my rotation! Next time will add in more mushrooms but still tasty. I used a mix of brown and white ones. I did add in some fresh basil near the end while simmering as I love basil! Served over egg noodles. Had 4 packages of the meat & sauce for the freezer. Next will serve over rice and mashed potatoes.
That sounds great, Marg! Thank you for sharing. So glad you found another one for the rotation!
WOW! This hit the spot! I made it because we found some really fresh mushrooms and wanted to pair them with something. This recipe popped up, and it was DIVINE. Absolutely perfect and everyone had seconds. Will add to our rotation. Thank you so much!
You’re welcome, Elena! I’m so happy to hear that. Thank you for sharing.
I’ve made this recipe several times but it never quite gets thick enough. Still love it. In fact any recipe I search for, I see if you have it because every recipe I’ve made of yours is fantastic! Thank you!
Hi Janet! I’m so glad you are loving the recipes.
This sauce doesn’t get too thick but are you using heavy whipping cream? You want to use a cream with a fat content of at least 36%. A lighter cream such as whipping cream, light cream, or half and half won’t get as thick. Be sure to let us simmer for a little while until it thickens.
Delicious! I made it exactly as written with some Filet I had in the refrigerator. Served over thick egg noodles and sprinkled with chives. My husband and son both raved. Thank you for an easy and delicious work night meal.
Yum! Thank you so much for sharing that with me, Sheryl!
I followed in Dennis’ footsteps and doubled the worschti—shut up and mustard and it was amazing. I used better than bullion for the beef broth, added a bit of cayenne, topped it with extra sour cream and some fried onions. Definitely keeping this one on deck.
Hi Lyssa! I’m so glad you found a keeper recipe! Thanks for the feedback.
Used Costco boneless beef short ribs and pressure cooked in an instant pot for 25 minutes (2 cups chicken bone broth, 1/2 large yellow diced, one large clove garlic, 5 bay leaves). Remainder of the recipe is your directions. OMFG so tasty! 🙂
Hi Andrew! Thank you for sharing that with us. I’m glad you loved the recipe.
Hands down the best beef stroganoff I have ever had. One of my kids said that it was the best thing I have ever made & they were glad it wasn’t a hello fresh dish.
Hi Trevor! I’m so glad you love this recipe. Thank you for the wonderful feedback.
Perfection. I’ve made several other recipes for beef stroganoff, my go to comfort food, and this one by far is the best. I used finely sliced ribeye steak and added 1 chopped red pepper to give it a bit of color. Amazing recipe, 10 star in my book.
Aaaw, thanks for the lovely feedback! It helps inspire us to do more recipes that you will all enjoy!
Can you use tri-tip or nugget steak in this recipe? I think so but am not positive.
Hi Meg! I think that would be fine.
Made this with local stew meat, bone broth and dairy free sour cream and dairy free whipping cream and it was delicious! Also added in some thinly sliced carrots and leeks. Will definitely make again!
That’s just awesome! Thank you for sharing your wonderful review!
Your recipe is my go to recipe for this dish. I love the sauce, although I like it a little tangier so a splash of white wine and double the mustard and worchestershire sauce took care of that. By the way, I have never found a brand that stands up to lee perins. So in every stroganoff recipe I’ve ever tried, the sauce is the star and the meat just a walk on. I usually use flank or new york cuts. Grass fed only. However, I have recently substituted with ground bison or ground lamb. Amazing!!! Now the meat is a co-star. I love your recipes!
Thanks for sharing. Dennis! I’m so glad you are loving my recipes.
This sounds delicious! Can you use flank steak in this recipe?
Yes, some of my readers prefer to use this.
Can I use yogurt instead of sour cream in the beef stroganoff recipe?
Hi Irene, I haven’t tried that but one of our readers shared this “I made several substitutions, but it still turned out great. I used skirt steak, 2% milk instead of heavy whipping cream, and plain goat milk yogurt instead of sour cream. Will be making again!” I hope that helps.
This recipe is absolutely perfect! I prepped everything during my daughter’s nap and with the ingredients ready to go our dinner came together quickly and easily. I added a little rosemary at the end and it was delicious!
I’m willing to own it that I’m not the best cook, so I love recipes like this that are tough to mess up. I was very careful not to overcook the meat and from there forward it’s an easy recipe. 10/10!
Hi Laura! That sounds great. Thank you for sharing your experience with the recipe.
Hi Natasha, can I use chicken instead of beef? If yes, will the recipe change? Also just wanted to check if I can double the recipe. Thank you 😊
Hi Dee! That should be fine. Some of my readers have reported using chicken in place of beef. Yes, you can double the recipe.
I always velvetize meat before attempting a recipe like this. Other than that I followed the exact recipe. I can not imagine how the sour cream may curdle unless someone added the sauce too hot to the sour cream. The directions specifically states “add to the sour cream to prevent cuddling”. This will now be my “go-to” recipe. TYSM
I’m so glad you loved it and found your new go to recipe, Tara! Thank you for your awesome review!
Adding the sauce to the sour cream completely curdled, immediately. Will never do that again. Threw it out before wasting perfectly expensive steak.
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly. This is the process that we always follow and it always works for us.
Question. My mom had a recipe she used and I remember it was much like this. I am going to make for a special occasion soon and wanted to know if you think fresh dill would be a good addition? For some reason I have it stuck in my head . I dont want to screw it up so I thought I would ask.
Hello Kelly, I think that’s fine as I’ve seen one of readers shared that they used fresh dill and enjoyed it.
Thank you for this recipe!! My bf said he’s favorite food is beef stroganoff, so I wanted to make it special for him. I’d never made it before, and wanted to make it special. I didn’t even realize he grew up eating it, and he said this was the best version he ever had! xD He scarfed it down, and loved it so much. From a beginner-ish cook who you helped make look way more experienced haha, thanks again!!
That’s amazing! I’m so glad it was a hit. Thank you for trying my recipe.
Great recipe, different updated version of Beef Stroganoff. Using filet makes a difference. Save this dinner for a special occasion. Well worth it!
Thank you for sharing. Arlene!
Hi Natasha. I think you rock, normally, but this stroganoff recipe is a major fail. How do I get the Worcestershire/dijon taste combo out of my mouth?
Hi Steve, I’m sorry to hear that it didn’t work out right. This is one of our most popular recipes and I am always happy to help troubleshoot. Normally the Worcestershire and dijon are very mild and just enhance the flavor but they should not be obvious. Did you possibly add too much or make any changes in the recipe?
For whatever reason, Dijon mustard in recipes is not my jam. I read your review and omitted it….just used beef broth, Worcestershire sauce and a splash of red wine.
Hi Natasha. This recipe sounds amazing and I’m excited to try it! I’m wondering if the carb information you provided includes the noodles? It seems a little high…
Hi Laura, the nutritional information does note include the noodles. I hope you love this recipe!
This was fantastic! Full of flavor, creamy sauce.. I have been searching for the “BEST” stroganoff recipe and my husband and I agree that this is IT!
Awesome! Thanks so much for your excellent review, we appreciate it!
As a kid, I always hated my mother’s beef stroganoff. It wasn’t until I was an adult that I tried a bite of a version my wife ordered in a restaurant in Santa Barbara. It was delicious. Sadly, they have since closed. I found your recipe and my family loves it! The only add I make is adding fresh tarragon to finish…as homage to the restaurant in SB that turned around my childhood trauma. (Don’t tell my mom!)
BTW…Love your site and videos! My favorite resource!
That’s amazing, Brian! I’m so glad you found this recipe. Thank you for the feedback.
First time ever making beef stroganoff and it came out Amazing. Used ribeye steak sprinkled with salt and pepper before cooking. I also added some chili powder to the sauce while cooking it but other then that followed recipe exactly. Served on top of egg noodles. Made it last week and also making it for the second time tonight but this time will double up with the sauce.
Hi Bobbi! That sounds great. So glad you loved it. Thank you for sharing your feedback.
Hi Natasha,
I’ve been craving g a great
BEEF STROGANOFF recipe and chose yours to make tonight. Outstanding ! ! !
Love it! Thanks for your wonderful review and feedback, Jeff. So happy that you enjoyed it!
I absolutely love this dish. It’s not too time consuming & so delicious.
We’re so glad that you enjoyed this!
Hi Natasha! Can I substitute beef broth with beef bone broth? Will it give the same flavor?
Hi Nancy! Beef bone broth as a slightly deeper and richer flavor but that should be fine.
I made this and we had NONE left over. It was inhaled down. Will be making this again. I changed one thing and that was the mushrooms I added more then what this calls for.
That’s great, Stevie! So glad you enjoyed the recipe.
Now this is my idea of perfect beef stroganoff. I have made this several times and it’s always a hit with the family. I use beef sirloin strips… comes out perfect every time. One time i had no beef stock on hand I substituted chicken stock..wow it added alot of flavor. Delicious 😋
So glad you love the recipe, Linda! Thank you for the feedback. 🙂
I just found this recipe. Oh my goodness, it is delish!! I did add a bit of thyme. Other than that I followed the recipe as is. We served it over wide egg noodles. This will be my go to recipe. 🙂 Thank you for posting this!
Hi Deborah! That’s great to hear. Thank you for sharing your feedback.
Can this be made ahead of time and reheated? I have a friend who has asked me to make beef stroganoff for them for their birthday and bring it to them. I was thinking of making it the day before and then having them reheat it gently. Would this work? I will be using tenderloin. Thank you.
Hello Kim, you can definitely prep your ingredients, have them measured out, and ready to go. Beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor, just heat over low heat just until warmed through so the sauce doesn’t break and stays creamy.
Pretty bland! I added red wine and thyme to give it a little more depth.
Hi KS! This recipe has great reviews. Did you make any substitutions or miss anything? I’m sorry you did not enjoy this recipe, it was never bland for us.
Hello Natasha,i love your recipes , i’ve tried a lot of them 😊the last one was the chicken pie with the pie Crust. It’s absolutely delicious!! I am doing it again for my guests this week 😊please does Strogonoff taste good with chuck beef? Thank you always for your yummy foods and desserts😊💜
Hi Hania! Thank you, I’m so glad you love my recipes. See my “What is the Best Beef for Stroganoff?” notes above for suggestions. 🙂
Hello, my mom made this recipe tonight and it was the best I have ever tasted!!!!!!!
Awesome! Thanks so much for sharing that with us.
Do you think that ground turkey and chicken broth would work as I don’t eat red meat?
Hi Mandy! Yes, that should be fine. Some of my readers have made this with chicken and turkey too.
Greetings..
I was so excited to prepare this for my family…..however, it tastes like a not-so-fancy ketchup sauce…. 🙁 Is it the worcestershire sauce..? Aside from adding a touch more meat (and, actually seasoning it), as well as adding other non-crazy seasonings (onion and garlic powders, although I used the real proportions in the recipe, as well; and, salt and pepper)], I followed the recipe’s instructions, exactly.. So, I am unsure if this is the taste that others are loving, or if I potentially missed something of which I’m unaware…..?
There’s one thing I know for certain, though, and I still didn’t abide by it, even though I’ve known it (ugh to self..!!)..!! The instructions should NOT direct to finish the meat until there is “no red”.. The meat will continue to cook while sitting, AND when re-added to the sauce; so, really, cooking it fully in the pan, initially, lends itself to overcooking.. IJS..
Hi Rufarah, I’ve never thought this tasted anything like ketchup – I wonder if its due to as substitution made? I would highly recommend making the recipe as written before making changes. This has been a very popular recipe for us and I don’t recall anyone saying it tasted like ketchup.
Never thickened….great flavor, but very thin sauce. I followed the recipe exactly. What did I do wrong?
Hi Claudia, it’s not supposed to be very thin but you may add cornstarch to thicken the sauce.
Could’ve upped the spices and flavor a little, but it makes great comfort food!
Hi Amy! I’m glad you loved the recipe, thank you. 🙂
Is there a way I can leave the mustard out of the recipe? My husband very much dislikes mustard … My mom used to make beef stroganoff for us when we were kids and I’m hoping to cook it for my family … but scared of the mustard 😀 Thanks in advance
Hi Lena! That should be fine. Let us know how it turns out. 🙂
Dandy recipe. So many stroganoff recipes are bland. I did some tinkering. Since we love mushrooms I increased their number. I also added ¼ cup Chardonnay wine. I am 84 years old and love to cook.
Hi Jim! That sounds delicious! Thanks for sharing.
Excellent! I used this with leftover brisket! Everyone devoted it! I had to double the sauce recipe due a pound of egg noodles, and it was still just barely enough.
That’s nice to know, thanks for sharing. So happy that the recipe was a huge hit!
Hi Natasha, Thank you so much for this recipe. I made it last night and it was the best beef stroganoff ever! Very easy to make as well. I also appreciate that you added the slide tab to recalculate measurements per number of servings.
Hi Lorri! Thank you for the feedback. So glad you enjoy this recipe. 🙂
Made almost exactly as written. I didn’t have heavy cream so I used milk and a little extra sour cream. I totally spaced making my noodles and we had someplace to go so ended up making 3 minute rice with it. Still good but I wish the directions would have included making the noodles since I was in a rush with a lot on my mind and literally just followed the instructions for the recipe which didn’t involve making the noodles.
I’m so happy you enjoyed that. Thank you for sharing that with us, Jennifer!
Jennifer- Boil water, add a bag of egg noodles to the water and continue simmering for 10 minutes. Drain and add to your stroganoff. Easy peezy!
Can I make this recipe the day before? If so how do I heat it up
Hi Judi! Yes, you can reheat the Beef Stroganoff over low heat just until warmed through so the sauce doesn’t break and stays creamy. I like to make fresh noodles to serve with.
This is the best recipe I’ve ever tried for beef stroganoff. I’ll never use another one!
That’s wonderful, Lindsey! So glad you liked it.
could you use a beef chuck roast for this? or is that cut of beef too tough
Some of my readers have reported good results using ground chuck beef. Also, see my notes above for recommendations on the best beef cuts to use.
Great recipe and very easy to follow! You might want to add a bit more salt after browning the meat. Also make sure to get a wide pan, so it’s easier to thicken the sauce.
Thank you for sharing, Igor! 🙂
Excellent recipe. Only thing I changed was my own personnel “cheat code”. A tablespoon of Better Than Bouillion Beef Base.
Thank you! I’m glad you loved it. 🙂
Hi! I was thinking about making stroganoff for dinner and then freezing for my parents, is this dish is freezable?
Hi Jenni! I have not frozen this but some of my readers have reported good results freezing it. 🙂
The only mistake I made was not using a better cut of meat! I used beef stew meat and cut it pretty small – but filet would have been TOTALLY AMAZING.
My family loved it!
I’m glad your family loved it! 🙂
This was delicious as written. It was so easy and fast to make with not too many ingredients or steps. This was Anxiety free cooking for me. Thanks for the great recipe my son and I loved it. I will be making it again.
You’re very welcome. I hope your family will love all the recipes that you will try!
This is so good! Reminds me of Rigatoni D from Maggiano’s Restaurant in Chicago! This recipe is a keeper!
So glad you loved it! Thank you for sharing.
sensational, this beef stroganoff recipe was a tremendous hit, i will make it again, we loved it.
I’m so happy to hear it was a hit, Barbie! Thank you so much for sharing that with me.
You should really add left over smoked brisket to the cuts of beef to use in this recipe!
I’ve made it several times now, with the smoky beef adding a generous portion of delicious to the dish!
That sounds delicious! 🙂
Sooooo good. Amazing. I added more garlic and used chicken broth because that’s what I had on hand. But the flavor is amazing. Served with mashed potatoes. *Chef’s kiss*
Hi Oriana! That’s wonderful. Thank you for sharing.
This was amazing! Double it you will be happy you did with leftovers. This dish will be added to our rotation.
Hi Cindi! I’m so glad you loved it. Thank you for the feedback.
Maybe I’m missing it but when do you cook and add the noodles?
Hi Monica! This recipe is just for the stroganoff. The egg noodles are recommended as something to serve with. 🙂
Love your recipes, Natasha, but very curious as to why there is no paprika in this???
Hi Diane! Thank you! I’m glad you love them. We enjoy this recipe as is, but some of my readers have commented that they love adding paprika to it. You can do so if you prefer. 🙂
Hubby asked me to make beef stroganoff, which I had never made before. So the first place I looked was Natasha’s Kitchen. As usual I found my forever recipe to go along with my FAVORITE beef stew, and yummy baked ziti! My son wolfed it down like crazy and told me to make it again, please! There will be a race to pack lunches tomorrow because we’ll all want the leftovers!
Hello Kathy, that’s always inspiring to hear good results! Thanks a lot for sharing and for trusting me and my recipes.
My husband is the cook and I found this recipe. Had it tonight and we both agree it is the best Beef Stroganoff ever!
I am so glad he doubled the recipe, can’t wait for leftovers!
Thank you so much.
You’re so very welcome, Robin! I’m so glad it was a hit.
Once you make this recipe is it possible to let it sit in the oven on warm for about 30-45 minutes if you don’t plan to eat right away?
Hi Suz, you can keep warm but keep an eye on it in case your oven runs too hot; some ovens have the keep warm setting that should work well (100 degrees usually). You don’t want it to be simmering, or the sauce might separate.
Good advice! Thank you! I can’t wait to make this for my family.
Beef Stroganoff has never been so good. Thank you for this amazing recipe. We could not stop eating and I think my husband licked his plate! I did add red pepper flakes. I love to cook and this was truly the best!
I’m so glad to hear that. I appreciate the wonderful feedback. Thank you
I like a lot of sauce so I doubled the in ingredients for the sauce and thought it was barely enough. I also used beef stock instead of broth.
Delicious!
Big hit, our guests liked it so much they asked for the recipe and made it the following week for their vistors.
Hi Bill, adding sauce sounds great and we’re glad that you enjoyed it!
I made this but realized I was out of sour cream. To avoid a trip to the grocery store, I substituted the dip I made (sour cream with onion soup mix) for the sour cream and it was delicious.
Hi Mary! That’s great to hear. I’m glad it turned out for you.
I made this recipe for my family because it is one of my daughter’s favorite dishes. She was leaving for college and I wanted her to have the meal of her choice before she left. I tried this recipe and I’m so happy I did, it was delicious, BEST stroganoff we ever had. I will be making this again, no doubt! Thanks Natasha!
I’m so glad it was a hit, Julie! Thank you for sharing.
The heavy cream made this dish much lighter than using sour cream alone without changing the taste. Delicious!
Thank you for the feedback, Larien! So glad you loved it.
Looks great, and I’m sure it is, but you are forgetting one of the most basic and important culinary skills there is; to season the dish with each ingredient added. Season the meat with salt and pepper, then season the onions and mushrooms with more salt and pepper, etc. You build up layers of flavor by doing this. Be sure not to over-salt, of course, but a pinch of salt and pepper in each ingredient will truly bring out the flavor of the dish. BTW, I’m not making this up; it’s one of the very first things they teach you in culinary school, and one of the most important things to do. Hope this helps.
Thanks for the tip, we appreciate it!
Agree. The sauce was delicious but the beef and mushrooms were underseasoned. Lightly salting each as they were added would have improved the dish.
Yes..!! I caught that, and still lightly seasoned my meat….but, got distracted and didn’t do the mushrooms and onions…ugh.. Then, I definitely added seasoning to the sauce..nothing crazy..but, in the end, it just didn’t work out for me… 🙁 LOL..
Natasha, your Beef Stroganaff recipe is absolutely delicious! My hubby and I used the tenderloin beef filet mignon tips from the Kansas City Steak Company and they were so tender and perfect for your recipe! Your recipe is now our Stroganoff recipe! We served it on rice. It’s the best stroganoff ever!!! ♥️ I’m looking forward to ordering your new cookbook when it comes out!
Thank you, Natasha!
Hi Christine! Thank you. I’m so glad you love it. October 2023 is the expected release. Be sure to click on my subscribe link from the menu above to get all our updates.
Tried this one a few times and then branched out to your slow cooker recipe, but this one is the winner by far for us.
Thanks for sharing, Jacob! So glad you love the recipe.
Amazing recipe! favourite in or house! I add jar or pickled baby onions and jar of pickled tiny gerkins too and its soooo good! In fact, thats what we are having for dinner today! Thank you so much for lovely recipe! Easy to follow and its utterly delicious!
That’s just awesome! Thank you for sharing your wonderful review, Laura! I’m so glad this was a hit in your home!
The best I’ve ever made! Heavy cream made all the difference! Only difference I made was using minced onion instead of fresh.
Glad you loved the recipe, Trudi! Thank you for sharing.
This recipe is delicious, thank you! I used left over pot roast and followed everything else as written
You’re welcome! I’m so happy you enjoyed it, Jennifer!
Hi Natasha!
I don’t have any onion but I have everything else. Can I make without Onion?
Hi Shannon. It may be lacking in flavor a bit but should be fine.
I am a fan of all your recipes!
Simple to follow and always the best.
Thank you for that wonderful compliment!
Hi Natasha. I am one of your many followers and have tried a couple of your recipes which made a hit with my family. I want to try this beef stroganoff recipe tonight and I’m wondering if I can use a cooking cream instead of whipping cream. Then follow the rest of your ingredients.
Hi Elsa, I think that will work. Please share with us how it goes if you try that.
I made several substitutions, but it still turned out great. I used skirt steak, 2% milk instead of heavy whipping cream, and plain goat milk yogurt instead of sour cream. Will be making again!
Thank you so much for sharing that with us, Cameron! I’m so glad that worked out well!
Fabulous! The cream really makes a difference. Most do not suggest adding that with the sour cream. More gravy, Hooray! Thanks for sharing!
You’re welcome, Deborah! Glad you loved the recipe.
This was so, so good! Easy to follow and delicious. I used ground beef and it was still super good! I served over ribbon noodles. I’m such a fan of your recipes. Another hit! Thank you!!
Aww, thank you, Katie! I’m so glad you love my recipes.
A wonderful and easy recipe! I cooked it for the first time and it came out great! My husband loved it too! 😋 thank you so much for sharing it!
You’re welcome! I’m glad that your family enjoyed this recipe.
The Stroganoff was delicious. I have tried several recipes and this is definitely the best.
That’s great to hear! Thank you for the feedback. 🙂
I tried you beef Stroganoff it was absolutely the best I have ever made..Will keep this yummy recipe for years to come.Thank you so much
That’s so great! It sounds like you have a new favorite, Betty! Thank you so much for sharing that with me.
Not bad as is, but double the sour cream, mushrooms, and half-again the onion, and it’s great. Hadn’t thought of the touch of Dijon. Gives it a nice extra zing.
Most of my Christmas dinner were your recipes and now so are the leftovers. Amazing. Your food is delicious and presented in a gentle way so that people like me can follow. I am a groupie. Thank you!
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Made this with left over beef tenderloin from Christmas. This is the BEST stroganoff recipe I’ve used! Thank YOU!
That’s just awesome! Thank you for sharing your wonderful review, Tina!
This Beef Stroganoff is OUTSTANDING! Delizioso!
I used my Christmas leftovers of standing rib roast .
Hi Cheryl! I’m so glad you loved it. Thank you for sharing.
Wondering how I would size this recipe up for a larger family. Could I just double the ingredients?
Hi Rob! Yes, this recipe doubles well. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Hi Rob, that will work. One of our readers shared this “AT the request from my Son, the recipe was doubled and he didnt even take his first bite. Loved by the entire fam.” I hope that helps.
Hi .. I was wondering if I could use my crockpot to make this recipe and if so how would I go about it ??
ThankYou
Randy
Hi Randy! I haven’t tested this recipe in a crockpot. I think it could work. Let us know how it turns out if you experiment with it.
This was fabulous, I made it straight from the recipe using beef tenderloin and it was delicious! In the future I plan to use a splash or two of red wine before the beef broth to deglaze for a bold flavor. I served this to my husband with a glass of bordeaux!
Natasha, thanks for the recipe. I’m going to try it tonight. Looks so yummy! I would love to tweak it to reduce the fat. What can I use in lieu of the heavy cream? Greek yogurt? Other ideas? I know it won’t be as tasty without the extra fat, but close enough? Thanks!
Hi Indy, I haven’t tried a substitution to advise. If you happen to experiment, I would love to know how you like it. We prefer heavy cream since it makes the recipe nice and creamy.
Natashas – Your beef stroganoff recipe was incredible. The sauce was so good you could “drink it”! I am going to try this with chicken as well. Thanks for a wonderful new recipe
Hi Donna! That’s wonderful to hear. Thank you.
Hi!! I’ve made this before and it is a hands down fave. Making it tonight for guests and I’m wondering if it’s something I can prepare ahead of time?
Hi Mary! You can definitely prep your ingredients, have them measured out, and ready to go. Beef stroganoff does reheat well and since it is in a cream sauce – it doesn’t have that reheated beef flavor, just heat over low heat just until warmed through so the sauce doesn’t break and stays creamy.
I make this receipe with barbacoa that I pick up at the mercado instead of sirloin This recipe is perfect!
That sounds good and that’s nice to know that you love this recipe!
I didn’t eat it yet but it looks good but my dad put in TWO minced garlic 🙁 it was supposed to have 1 minced garlic…
I hope you will love the taste!
Could you substitute creme fraiche for the sor cream. It would avoid potential curdling?
I think it could work but I haven’t tested it to advise.
We just had this ,this evening and it is very tasting. Keep them coming. Thank you
I’m so glad you loved it!