In ❤️ with this (30-min, 1-pan) Beef Dinner!

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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!

Beef Stroganoff in a pan garnished with chives

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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!

How to Make Beef Stroganoff Video Tutorial

Watch me make this classic Stroganoff recipe in creamy mushroom sauce. This recipe comes together in one pan, is easy enough for a weeknight dinner, and is impressive for company.

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Classic Beef Stroganoff Recipe

There are 2 critical factors for making beef stroganoff correctly:

  • The Beef – Ensure you are searing quickly over high heat so the beef doesn’t steam cook, and use high-quality beef so it doesn’t end up chewy (see recommendations below).
  • Getting the Sauce Right – the correct proportions of sauce ingredients for a balanced sauce that makes the beef really shine. I suggest you make the sauce as written before experimenting.
Beef stroganoff recipe up close in pan

What are the Best Cuts of Beef for Stroganoff?

This recipe relies on a quick sear (1 minute per side), so a high-quality, tender steak is critical for the 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 these less expensive cuts:

  • 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.
Top sirloin steak beef thinly sliced

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 my slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:

  • Aromatics – Onion and garlic add depth of flavor
  • Mushrooms – these can be optional, but they add great earthy flavor and bulk up the stroganoff
  • Broth – I use beef broth, but chicken broth would work in a pinch
  • Whipping Cream – use heavy whipping cream for a creamy base
  • Sour Cream – regular full-fat is best, adds a slight tang
  • Mustard – I prefer grey poupon to add complexity
  • Worcestershire Sauce – we add it for a hint of sweetness and umami
Ingredients for stroganoff with beef, mushrooms, broth, mustard, sour cream, whiping cream

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:

Beef stroganoff with serving spoon garnished with chives

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 (handsome fella!), but I wish I could find the chef as well. The earliest known recorded recipe was published in this Russian cookbook first published in 1871.

Beef and mushrooms in creamy stroganoff sauce garnished with green onion

More Easy Dinner Recipes to Try

Beef Stroganoff Recipe

4.99 from 1606 votes

Author: Natasha of NatashasKitchen.com

Beef stroganoff recipe in pan

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 as a main course

For the Beef Stroganoff:

  • 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.

For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. 

689kcal Calories48g Carbs37g Protein38g Fat18g Saturated Fat198mg Cholesterol608mg Sodium1025mg Potassium2g Fiber3g Sugar960IU Vitamin A2.1mg Vitamin C108mg Calcium3.4mg Iron

Nutrition Facts

Beef Stroganoff Recipe

Amount per Serving

% Daily Value*

Saturated Fat

Cholesterol

Potassium

Carbohydrates

Vitamin A

Vitamin C

* Percent Daily Values are based on a 2000 calorie diet.

Published by Staff Reporter