Beef Stroganoff
This Beef Stroganoff is a comforting classic, with flavorful seared beef, earthy mushrooms, and a rich, creamy sour cream mustard sauce. I love serving it over homemade egg noodles. This is an easy, almost one-pan meal that’s simple to make, great for batch cooking and freezer meals, but tastes like it took all day.
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Looking for more traditional Russian cuisine? Try my pelmeni meat dumplings and ukha fish soup recipes.
Choosing The Right Cut of Beef
The most important part of making the perfect stroganov—is selecting the right cut of beef. The traditional cut is beef tenderloin, but that is also one of the most expensive cuts of meat, and I don’t want budget constraints to keep you from making this delicious classic.
Ribeye is an excellent alternative and probably the most flavorful cut of beef. It’s well-marbled, adding extra richness to the dish, and stays tender when cooked whole and sliced before serving.
Sirloin is another option—it’s leaner than ribeye but still tender if cooked properly.
For a more affordable choice, try hanger steak or flap meat. Both have great flavor but should be cooked rare to medium-rare to avoid becoming tough and chewy.
But what about cheaper braising cuts like chuck or brisket? These cuts need a longer cooking time and are generally unsuitable for dishes like this.
That’s where a Chinese technique called “velveting” comes in. I’ll keep this short and put those instructions in the RECIPE FAQ section below, but just know that you can absolutely use the cheapest and toughest cuts of beef successfully in making a traditional and delicious beef stroganoff!
Ingredients & Notes
Beef Stroganoff Recipe Instructions & Process Photos
Steps 1-2:
Slice your beef thinly and against the grain.
Season the beef slices with sea salt and freshly ground black pepper, then lightly coat them with all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat with fat or olive oil and and sear the beef in batches for 1–2 minutes per side until browned. For the last batch of raw beef, add 1 tablespoon of unsalted butter towards the end of cooking time. Remove the beef from the skillet and set aside.
Step 3:
Finely dice the medium onion, mince the garlic cloves, and slice the mushrooms so they’re ready to cook.
Step 4:
Reduce the heat to medium and add the remaining butter to the skillet. Sauté the diced onion for about 5 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds.
Stir in the sliced mushrooms and cook for 6–8 minutes until they release their moisture and begin to brown.
Steps 5:
Pour in the dry white wine (if using) to deglaze the skillet, scraping up any browned bits, and simmer for 1–2 minutes. Add the beef stock, Dijon mustard, Worcestershire sauce, and smoked paprika; stir well and bring to a gentle simmer.
Lower the heat to medium-low. Temper your sour cream by whisking in spoonfuls of the hot pan liquid — 1/2 -1 cup is enough. Add the tempered sour cream into the pan and stir until incorporated. Return the seared beef (with any accumulated juices) to the skillet and simmer gently for 2–3 minutes until the beef is warmed through and remains tender. Taste and adjust the seasoning as needed.
Step 6:
Meanwhile, cook the egg noodles in salted boiling water until al dente, drain, and toss with butter. Plate the noodles, top with the beef stroganoff, and garnish with chopped parsley. Enjoy!
I love saucy, meaty dishes like this one! Similar recipes are Chicken Paprikash, German Rabbit Stew, German Rouladen beef rolls, and Butter-Basted Steak.
Recipe FAQs
How to Refrigerate:
Cool the beef stroganoff and transfer to an airtight container. Store in the fridge for up to 3–4 days. If possible, keep the noodles separate to prevent them from absorbing too much sauce and becoming mushy.
Freezing:
Place the beef and sauce in a freezer-safe container or bag, leaving space at the top for expansion. Freeze the noodles separately, or plan to prepare fresh noodles when reheating. Beef stroganoff can be frozen for up to 3 months.
Reheating:
For refrigerated stroganoff, reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of beef stock if the sauce thickens too much. Heat the noodles separately. For frozen stroganoff, thaw in the fridge overnight or reheat directly from frozen on low heat, stirring often and adding broth as needed to maintain the sauce’s consistency. Avoid high heat to prevent the sauce from breaking.
Velveting Steps for Beef Stroganoff:
Slice the Meat Thinly:
For chuck, brisket, or other tough cuts, slice the beef thinly across the grain (about ¼-inch thick). Thinner slices reduce cooking time and make the meat easier to tenderize.
Marinate with a Velveting Mixture:
Combine the following in a bowl:
– 1 tablespoon cornstarch
– 1 tablespoon soy sauce
– 1 tablespoon rice wine or dry white wine
– 1 teaspoon baking soda (for tougher cuts)
– 1 tablespoon water
Toss the sliced beef in the mixture and let it marinate for 20–30 minutes. The cornstarch and baking soda break down the tougher fibers, while the liquid keeps it moist.
Blanch or Oil-Velvet the Beef:
You can velvet the beef in one of two ways:
Blanching in Water: Bring a pot of water to a simmer (not a full boil). Add the marinated beef and simmer for 30–60 seconds until the outside just turns opaque. Drain immediately.
Oil Velveting: Heat about ½ inch of oil in a pan over medium-high heat. Add the marinated beef and fry for about 30 seconds until just cooked on the outside. Remove and drain.
Incorporate into the Stroganoff:
After velveting, add the beef to the sauce during the last few minutes of cooking. This prevents it from overcooking and becoming tough again. The beef will remain tender and absorb the flavors of the sauce.
Egg noodles are traditional for this dish and pair perfectly with the sauce. However, you can substitute them with fettuccine, pappardelle, or any of your favorite pasta. I make stroganoff with homemade spaetzle noodles all the time, and we love it that way. Gnocchi would also be a lovely side. In Japan, this dish is popularly served on top of rice.
No, white wine is optional. It adds depth to the flavor, but you can skip it or substitute it with extra beef stock or a splash of lemon juice if you prefer. You can also try using red wine for a change.
My Top Tips for the Best Beef Stroganoff
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Beef Stroganoff
Equipment
- Large skillet
- Large Pot
- Cutting Board and Knife
Ingredients
- 1 ½ lbs beef tenderloin sirloin, or ribeye, sliced thinly against the grain or keep steaks whole and sear before slicing them
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 10 oz cremini or white mushrooms sliced
- ¼ cup dry white wine optional
- 1 ½ cups beef stock low sodium
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- 1 cup sour cream
- 2 tablespoons fresh parsley finely chopped, plus extra for garnish
- 12 oz egg noodles
- 1 tablespoon unsalted butter for the egg noodles
Instructions
- Prepare & Sear Beef: Season beef with sea salt, freshly ground black pepper, and lightly coat with all-purpose flour. Heat a large skillet with olive oil; sear the beef in batches for 1–2 minutes per side until browned. For the last batch, add 1 tablespoon of butter into the pan towards the end. Set aside.1 1/2 lbs beef tenderloin, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons all-purpose flour, 1 tablespoon olive oil
- Sauté Vegetables: In the same skillet, reduce heat to medium and add the remaining unsalted butter. Sauté finely diced onion for 5 minutes until transcuscent and only lightly browned, add minced garlic for 30 seconds, then stir in sliced mushrooms and cook for 6–8 minutes until browned.2 tablespoons unsalted butter, 1 medium onion, 2 cloves garlic, 10 oz cremini or white mushrooms
- Create the Sauce: Deglaze the skillet with 1/4 cup dry white wine (optional), then add beef stock, Dijon mustard, Worcestershire sauce, and smoked paprika. Bring to a gentle simmer.1/4 cup dry white wine, 1 1/2 cups beef stock, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 2 tablespoons fresh parsley
- Temper the Sour Cream: Whisk about 1/2 cup of hot beef broth into the sour cream until warmed. Slowly stir the mixture back into the skillet to prevent curdling.1 cup sour cream
- Return Beef & Finish: Return the seared beef into the sauce; simmer for 2–3 minutes until warmed through.
- Cook Egg Noodles: Boil well-salted water and cook egg noodles until al dente according to package instructions. Drain immediately and toss with unsalted butter.12 oz egg noodles, 1 tablespoon unsalted butter
- Serve: Plate the buttered egg noodles, top with the beef stroganoff, and garnish with extra chopped parsley.
Notes
- Sear Whole Steaks First – Slice them after searing for tender, juicy beef with a perfect crust.
- Brown Mushrooms Fully – Cook for 10–15 minutes to develop deep, savory flavor.
- Slice Beef Against the Grain – Shortens muscle fibers for tender bites.
- Don’t Overcrowd the Pan – Sear beef in batches for proper browning.
- Add Fresh Parsley at the End – It lifts the rich sauce with a burst of freshness.
- Add some dried porcini mushrooms or powder.
