- Meat and poultry
- Beef stews and casseroles
- Beef stroganoff
This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup! Try it and you'll taste the difference. Serve with mash or pasta.
76 people made this
- 500g beef sirloin steak
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 2 tablespoons soured cream
- 1 tablespoon tomato puree
- Salt and black ground pepper to taste
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Pound steak with kitchen mallet first. Then slice it into thin strips across the grain, about 1/2 cm thick.
- Toss the strips if beef in flour.
- Heat the vegetable oil in a large frying pan. Brown the steak strips in the hot oil for 3 - 5 minutes. Add tomato puree, soured cream, salt and pepper. You might want to add a little water or stock if it's still too thick.
- Cover and cook over low heat for 20-25 minutes, depending on your meat cut and quality. (Some cuts of meat might require up to 1 hr cooking to become tender).
Reviews & ratingsAverage global rating:(4)
Reviews in English (2)
Yeah I'm no fan of canned mushroom soup either but this recipe had to be saved. Do yourself a favour tweak it and at least saute a chopped onion, definitely add a cup of beef stock, consider Parmesan, mustard, sauted garlic, mushrooms, worstershire, more sour cream and maybe some milk to the finished product or else it will be tasteless and dry.-06 Mar 2014
This recipe gets four stars for its ease and simplicity. We enjoyed it, but as stated in the recipe, it is very basic. We found petite Sirloin fillets that were already thin enough so no pounding required. I would definitely add the onions next time around for flavor and perhaps some mushrooms. The recipe states to add 1 Table Spoon of Water if it is too thick, I had to add at five over the course of the cook time so be prepared for that. Overall this is an extremely easy recipe that delivers a basic Stroganoff. Thank you!-24 Feb 2018
Classic Beef Stroganoff
Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. A sprinkling of fresh chopped parsley adds color and flavor to the finished dish.
Serve this delicious beef stroganoff over hot buttered noodles, rice, or potatoes, or even split buttered biscuits. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.
Click Play to See This Classic Creamy Beef Stroganoff Recipe Come Together
- 1 ½ pounds sirloin steak cut ½” thick
- 3 tablespoons flour divided
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion diced
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 14 ½ ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon dijon mustard
- ½ teaspoon thyme
- ½ cup sour cream
This is it! This is the beef stroganoff recipe that will be your go-to when you want a quick, comforting dinner. Beef sirloin steak and mushrooms combine in a thick, creamy sauce made from sour cream and flour. Serve over hot cooked noodles, and you've accomplished an easy beef stroganoff recipe in 30 minutes.
Slow Cooker Beef Stroganoff
When you don't want to stand over the stove, give your beef stroganoff 8 to 10 hours in the slow cooker. The stew meat and mushrooms get nice and tender during the long simmer. Then add the cream mixture toward the end of cook time and you're set. Serve with zucchini noodles instead of traditional pasta to keep the carb count down, if you like.
Gluten-Free Beef Stroganoff
Not only do most beef stroganoff recipes come with noodles, but there's also flour involved (as a thickening agent for the sauce). Here our Test Kitchen whipped up a delicious gluten-free recipe for anyone with allergy restrictions. We include a homemade noodle recipe, but you can also use your favorite gluten-free pasta to save time.
Beef Stroganoff Casserole
Casseroles are an excellent dinner choice for spending a cozy night with the family. To elevate the flavors of the beef stroganoff, this tasty casserole includes a bit of horseradish and fresh dill. Serve with a side salad to complete the meal that can easily be served on a weeknight.
Beef Stroganoff Soup
If thinking about the sauce in beef stroganoff makes your mouth water, definitely put this comforting soup recipe on your to-do list. All the classic flavors are here, just in a more spoon-worthy format. Oh, and it all comes together in one pot (yay for less cleanup!).
Smoky Beef Stroganoff with Cremini Mushrooms
What gives this beef stroganoff recipe a smoky flair? Smoked paprika! That lovely spice adds the perfect extra smoky flavor to every bite of this elevated beef stroganoff.
Test Kitchen Tip: Going meatless? Try our just-as-delicious vegetarian smoky mushroom stroganoff.
Best Beef Stroganoff Recipe (Homemade) – A Great Secret
The first time, I ate Beef Stroganoff somewhere in Russia. At that time, my mind clicked that homemade beef stroganoff (Recipe) will be the best for my family. So, I decided, after the trip, I would go home and try it first. Furthermore, having eaten beef stroganoff, I cannot stop myself to make it home, it was really a finger licking dish. So, that was the actual reason behind this recipe. Believe me, it is very easy to make at home and have great taste. I want to share the recipe of this dish with you. However, Make it at home and enjoy the dinner parties with Beef Stroganoff.
Do you know where did Beef Stroganoff Originate?
Yes, it was originated from Russia first time. After the WWII, this dish became popular all over the world. In addition, there are several citations and stories about the name of this amazing dish.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.
In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.
Delicious Beef Stroganoff Recipe (video)
Creamy, aromatic beef stroganoff over egg noodles is a true classic! This delicious beef pasta recipe is my take on the traditional Russian recipe. I make my version with thinly-sliced beef tenderloin, sliced mushrooms and plenty of onion and garlic! You’ll love the creamy and aromatic sauce, too! It’s an easy dinner dish you can have ready in under 30 minutes, so it’s great even for a busy week night.
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How to Make Stroganoff
Traditionally, a cheaper cut of beef or ground beef is used for this beef stroganoff recipe. It’s braised for a bit to make it more tender. I love using beef tenderloin tip sliced thinly for the best texture and flavor. It really cuts down on the cooking time and it’s so tender! Most traditional recipes also call for sour cream. Instead of the classic sour cream, I use white wine and milk in this recipe for a creamier and more aromatic sauce! The white wine adds a great flavor profile to the sauce. If you prefer to cook without wine, simply add beef broth.
Traditional Russian Cuisine
Beef stroganoff is a traditional Russian and Slavic dish. I’m sure every Slavic household has their own version of beef stroganoff! My mom used to make this dish with ground beef and sometimes even add carrots to the sauce. The carrots add a little bit of sweetness to the recipe. No matter which way you prepare this dish, it’s bound to be delicious!
Find this delicious recipe in my new cookbook, Beyond Borscht! This book has 75 traditional recipes including salads, soups, appetizers, main entrees and desserts. Get your copy today!
Enjoyed this delicious beef dinner recipe? Make sure to check out some of my other traditional recipes you’re sure to enjoy!
How to make classic beef stroganoff:
- Trim off excess fat from the steak and cut into bite sized pieces.
- Saute mushrooms.
- Stir in the shallots.
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side.
- Deglaze the pan.
- Bring to a rapid boil and reduced to about 1/3 cup.
- While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
- After the sauce has reduced, add the heavy cream/corn starch mixture to the pan.
- Bring to a simmer for one minute.
- Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
- Add the mushrooms, shallots and beef back in the pan. Add the thyme to the pan.
- Bring the pan to a simmer, warming the meat and thickening the sauce, stirring occasionally.
- Season with salt and pepper.
- Serve over cooked noodles, if desired.
How about in the pressure cooker?
Pressure cooker beef stroganoff is doable too! Simple start out the same way, only instead of putting your pan in the oven, pour the mixture into your pressure cooker and cook for 50 minutes on high pressure. Then add your sour cream once its done.
This beef stroganoff recipe is truly one of my kids favorites! It has become a staple in my house. Whats great about it is that I almost always have the ingredients on hand. I buy London Broil when its on sale, as well as Cream of Chicken and Cream of Mushroom soups. Also, Lipton Onion soup is an inexpensive pantry item!
Make this beef stroganoff recipe this season! You family will surely love it!
How to make beef stroganoff
- Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
- Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch.
- Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
- Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
- Add herbs and garlic to pan, cook until fragrant, about one minute.
- Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
- In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
- Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
- Remove from heat, stir in sour cream. Serve over noodles.