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February 15, 2024

Beef Stroganoff

There’s a reason that beef stroganoff recipes-full of creamy beef and mushrooms-get passed down from generation to generation. Do yourself a favor and make this classic comfort food recipe tonight!

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homemade beef stroganoff in a skillet made with sirloin steak, mushrooms, onion, spices, butter, sour cream and dijon

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An Easy Beef Stroganoff Recipe To Make Tonight

We share a lot of comfort-food recipes here, particularly this time of year. They’re reflective of what we’re craving, and therefore what we’re cooking. We assume that the same goes for you. Once you’ve made our best beef stroganoff recipe, you should give our Creamy Mushroom Sauce or Hungarian Mushroom Soup recipe a go too! Or if you’re craving more classic beef recipes, our Hamburger Helper is a winner.

homemade beef stroganoff in a skillet sprinkled with fresh parsley
homemade beef stroganoff in a skillet made with sirloin steak, mushrooms, onion, spices, butter, sour cream and dijon

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What Is Beef Stroganoff?

This sour cream-tinged, quick-to-make traditional beef stroganoff recipe goes way back in culinary history. Its origins are as Russian as the name “stroganoff” implies. The beefy recipe was likely created in the early 1800s for members of the wealthy Russian Stroganov family to indulge in. It seems likely that the dish was created by a French chef—browning the meat quickly, and making a pan sauce flavored with Dijon are both classically French techniques—working in St. Petersburg with Russian ingredients (hello, sour cream!). Beyond that, food scholars don’t know all of the details of what inspired its creation.

ingredients for homemade beef stroganoff: beef, mushrooms, butter, onion, spices, sour cream, Worcestershire and dijon

Ingredients For Homemade Beef Stroganoff

  • Chuck or sirloin steak

  • Yellow onion and garlic

  • White or cremini mushrooms

  • Beef broth, flour, and butter

  • Fresh thyme

  • Worcestershire sauce and Dijon mustard

  • Sour cream

steak strips seasoned with salt being cooked in olive oil in a skillet
onions, mushrooms and garlic being cooked in butter in a skillet
flour sprinkled on top of cooked onions, mushrooms and garlic in a skillet
sour cream and dijon being added to mushroom sauce in a skillet

How To Make Beef Stroganoff

  1. Slice the sirloin steak into thin strips. This is easiest to do if the steak is quite cold.

  2. Sear the steak strips in a hot pan! You might want to work in batches, so that the pan stays hot.

  3. Sauté some mushrooms (we like cremini, but white button mushrooms work, too) and onions in butter, and add a little garlic.

  4. Roux time! Add a little flour, and whisk it in to make a roux—the base of your creamy beef stroganoff sauce.

  5. Add all of the things that give this easy beef stroganoff recipe its big, bold flavors—beef broth, thyme, Worcestershire sauce, spicy Dijon mustard, and sour cream.

  6. Add the beef to the mushroomy stroganoff sauce, and admire your handiwork.

  7. Serve! We love it over buttered egg noodles, because that's how Grandma made it, but it's also nice with White Rice.

cooked steak being added to beef stroganoff sauce in a large skillet
homemade beef stroganoff made with mushrooms, onions, sour cream, dijon, butter and spices sprinkled with fresh parsley

How to Store Beef Stroganoff + Tips

  • Leftovers are good in the fridge for up to 4 days. Freeze leftovers after cooled completely for up to 3 months.

  • Consider the roux! The first step towards making your beef stroganoff sauce is making a roux, which simply means a thick paste of flour + fat that forms the base of most creamy sauces, including the famous French mother sauces. Don’t be intimidated, though—just be sure that when it comes time to whisk the flour into the sauce (you’ll do it after the onions and mushrooms have been cooked in butter) you give it a good whisk and a little time—you want to cook out the flours’ rawness and create a cohesive roux before proceeding to the next step.

  • Use full-fat sour cream, and don’t let it boil! After you add the sour cream to the sauce, you’ll want to warm it through (of course) but be careful not to let the sauce fully boil or you’ll run the risk of curdling the sour cream. We say to use full-fat because full-fat sour cream is sturdier than low-fat, and therefore less likely to curdle.

  • Make this the ultimate comfort meal with our Onion Chive Biscuits served on the side.

homemade beef stroganoff tossed with egg noodles and sprinkled with fresh parsley in a skillet
homemade beef stroganoff tossed with egg noodles and sprinkled with fresh parsley in a skillet

More Mushroom Recipes From The Modern Proper

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Beef Stroganoff

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  35 min
  • Calories: 433

Video

Ingredients

  • 1½ pounds chuck or sirloin steak, fat trimmed and sliced into ¼-inch-thick strips
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 pounds white or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup flour
  • 2 cups beef broth
  • 1 tablespoon minced, fresh thyme
  • ¼ teaspoon freshly cracked black pepper
  • 1 tablespoon Worcestershire sauce
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • Cooked pasta or mashed potatoes, for serving
  • Fresh parsley, finely chopped, for serving (optional)

Method

  1. Season the steak all over with 1½ teaspoons of the salt.

  2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Working in small batches, add the steak and cook, undisturbed, until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining steak, adding remaining olive oil as needed.

  3. Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, for 1 more minute.

  4. Stir in the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt and pepper and simmer, stirring often, until the mixture is starting to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream and Dijon mustard, until the sauce is combined. Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. Return the meat to the skillet and toss until fully coated.

  5. Serve over pasta of your choice or mashed potatoes and sprinkle with parsley, if using.

Nutrition Info

  • Per Serving
  • Amount
  • Calories433
  • Protein31 g
  • Carbohydrates14 g
  • Total Fat29 g
  • Dietary Fiber1 g
  • Cholesterol106 mg
  • sodium990 mg
  • Total Sugars3 g

Beef Stroganoff

Questions & Reviews

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  • Fiona

    I am a huge fan and make your recipes 3-4 times a week. This one is delicious too but I only used half the amount of mushrooms and it seemed like more than plenty. Two pounds is a lot. And I love mushrooms!

    Thanks Fiona, glad you enjoy our recipes! Feel free to use less next time.

  • LTP

    I've made this several times --my teenage & college-aged son love it --but I'm perplexed by what pan(s) you're using. I also use my enameled cast iron --like you. But each time I end up with a scorched mess in the pan to the point that tonight, I actually had to pull it and switch to my non-stick --and this was AFTER I tried just deglazing it! I want to use my enameled cast iron so I get that nice crispiness on the beef --but I end up with just a burned mess. I also tried just cutting the heat down but then the beef is more like steaming. I consider myself a pretty good home cook but I'm just wondering how you get a nice sear in your enameled cast iron without the burned mess. I also like using my enameled cast iron dutch oven (which I think is what you're using) so I can let the sauce / beef mixture hang out with the noodles. (it still turned out delicious!!)

    Our recomendation is to make sure you're not over crowding your pan and reduce the heat then the meat should not steam.

  • Macey

    In the pictures you have with noodles, how many ounces of noodles were used?

    12 ounces.

  • Momof3

    Is it possible to freeze this recipe? I've read arguements in both directions for freezing recipes that include sour cream.

    I would just leave the sour cream out and freeze it. Then when you do go heat it up, add the sour cream once it is rewarmed. You will have 1/2 cup less sauce when you go to freeze it, but that should be ok. The night before you want to serve it, transfer it to the refrigerator to thaw. Then heat the sauce on the stove, and add the sour cream then. Enjoy!

  • Holly

    My 11 year old son has been asking for beef stroganoff for a couple weeks now and last night he and his dad made this recipe. I've been putting it off because beef stroganoff has never been a dish I've enjoyed. Its usually heavy and rather bland. First, the two of them had a great time working together and then, the meal was delicious! This was a great recipe and we will keep this one for using again. We all agreed, there isn't anything we would change about it. Another great recipe from you ladies which is why we keep coming back for more. Thank you.

    This is such a great story! thanks for sharing Holly, we are so glad your family enjoyed this one!

  • Lisa

    Thank you so much! I made this tonight and the flavors were perfectly balanced and it was super simple.

    Thanks Lisa, so happy to hear that!

  • Lisa

    Thank you so much! I made this tonight and the flavors were perfectly balanced, and it was super simple.

    Thanks Lisa! So happy you loved it!

  • Amanda

    So easy and yummy. Adding thyme to stroganoff was new to me but delicious. Having it over rice noodles.

    Thanks Amanda, so glad you enjoyed it!

  • Angie

    Love it. Comfort food at its best.I add a bunch of frozen peas to the recipe for some extra nutrients.

    Thank you Angie! Happy you like it! It's the best time of year to eat a bowl of comforting stroganoff!