Beef Stroganoff Recipe (2024)

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This easy Beef Stroganoff recipe is made with tender quick-cooked strips of beef, shallots and mushrooms. Everything is simmered in a flavorful sauce made with beef or chicken broth, sour cream and white wine.

Earthy, comforting and filling Beef Stroganoff recipe

Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in about an hour.

Ingredients needed to make the best Beef Stroganoff recipe:

• flank steak, sirloin steak or beef tenderloin – thin sliced across the grain
• salt and pepper
• low-sodium beef or chicken broth – both work well
• cornstarch for thickening the sauce
• vegetable oil
• unsalted butter
• fresh mushrooms – cleaned and sliced
• shallots – thin sliced or onion
• tomato paste
• soy sauce
• Dijon mustard
• Worcestershire sauce
• fresh thyme leaves
• dry white wine– we often use Chardonnay because we usually have mini-bottleson hand for cooking.
• sour cream or Greek Yogurt
• fresh parsley leaves
• cooked egg noodles, mashed potatoes or rice for serving

How to make the BEST classic Beef Stroganoff recipe:

This recipe has several steps, however each one is pretty quick and easy. Have all your ingredients measured, chopped, sliced and ready to go, as this recipe moves along quickly.

• First place the beef in the freezer to chill for about 15 – 20 minutes while preparing the other ingredients. Flank steak is much easier to slice slightly frozen. Once firm, slice thinly across the grain. Set aside.
• Heat a large pot of water on the stovetop to cook the egg noodles. Once the water comes to a boil, reduce the heat and keep warm. We’ll cook the noodles a little later.
• Combine the broth and cornstarch into a slurry. Whisk until blended and set aside.

Cook the beef and vegetables

• Warm vegetable oil over medium-high heat in a large skillet. Once shimmering, add half the sliced steak and cook, undisturbed, until well almost charred. Stir and continue stir frying until no longer pink. Remove to a plate to keep warm.
• Repeat with remaining sliced beef.
• In the now empty skillet add the last tablespoon of vegetable oil along with the butter. Add the mushrooms pressing into a single layer as much as possible.
• Cook, undisturbed, until the mushrooms have released their liquid, then evaporated and the mushrooms turn a dark golden brown on one side.Stir the mushrooms and continue cooking until well browned.
• Add the shallots and sauté until softened, about 5 minutes.Next add the tomato paste, soy sauce, mustard, Worcestershire sauce and thyme. Sauté for about a minutes or until the tomato paste darkens.
• Pour in the wine and deglaze the pan by scraping up the browned bits on the bottom. Cook until the wine is reduced to about 1/4 cup.
• Add the broth and cornstarch mixture, the cooked beef and any accumulated juices. Reduce heat to low and simmer gently until the gravy thickens, about 5 minutes.
• Meanwhile, cook the egg noodles in salted water according to package directions. Drain and reserve one cup of hot pasta water. Keep the noodles warm.

Temper the sour cream

• Pour the sour cream into a small bowl or 2 cup measure. While whisking constantly, slowly temper the sour cream by drizzling in 2/3 cup hot pasta water. By slowly warming or tempering the sour cream you can prevent it from breaking or curdling once added to the hot simmering sauce.
• Remove from the heat and fold in fresh parsley. Check the seasoning adding more salt or pepper as needed. Thin with additional pasta water if desired. Fold in the cooked egg noodles and serve immediately.

We often serve Beef Stroganoff with a nice crisp salad and a hunk of crusty homemadeArtisan bread.

When our kids were young I made Beef Stroganoff on a regular basis.

Back in the day our Stroganoff recipe started with a package mix. However, our homemade Stroganoff is so easy and delicious there’s no need to go back to the old “instant” method. This recipe is quick and easy with most of the time spent prepping the beef and vegetables.

If you plan to make ahead wait to add the noddles just before serving. The sauce can be refrigerated then gently reheated. You can serve the sauce mixed with the cooked egg noodles or spooned over individual bowls of noodles, rice or mashed potatoes.

Once mixed together the entire dish keeps for up to 4 days well sealed in an airtight container. The sauce is not overly watery so the noodles do turn mushy, as you might expect. Keep a little pasta water or broth on hand to thin leftovers as needed.

Where does Beef Stroganoff come from?

Stroganoff is an extremely popular American dish that happens to have deep rootsin mid-19th century Russia. Recipes for theBeef Stroganoff(or Beef Stroganov) we know and love today are considerably different from the original.

Apparently, the original recipe is often attributed to the influential Stroganov family and their staff of French chefs. However, less refined versions can be found throughout cookbooks during that era.

In our version, the keys to great flavor come in the simple but easy steps. Browning the beef and mushrooms is essential to building amazing flavor. Don’t rush the mushrooms and make sure you sauté the tomato paste until darkened in color.

Finally, check the seasoning before serving. Add more salt if needed and plenty of fresh ground black pepper. Easy peasy!

The best kind of mushrooms to use in our Beef Stroganoff recipe

For this recipe you can use button, white, cremini, baby-bella mushrooms or whatever you’d like. We often buy whatever looks best and fresh. Button and white mushrooms have the least flavor so if you’re going for a bigger flavor profile, stick with the cremini.

Don’t be tempted to used dried herbs; instead load up on fresh parsley and thyme. It’s the little things that make this recipe great.

I love a good tender slice of beef, especially when it’s smothered in a creamy gravy like this amazing sour cream wine sauce!

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Finally, here are a few more beefy main dish recipes you might also like:

• Green Pepper Steak
• Beef and Broccoli Stir-Fry
• Beef Barley Soup
• Cheesy Beef & Macaroni Casserole

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Originally published March 2017, updated April 2021