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Overhead view of a casserole pan filled with sliced beef, egg noodles, mushrooms in a rich gravy

Beef Stroganoff Recipe

5 from 12 votes

Tender beef, shallots and mushrooms simmered in a white wine, sour cream sauce served over egg noodles. Pure comfort food!

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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.

A skillet filled with beef, noodles and mushrooms in a creamy sauce

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.

Beef Stroganoff sauce in a white skillet

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-bottles on hand for cooking.
  • sour cream or Greek Yogurt
  • fresh parsley leaves
  • cooked egg noodles, mashed potatoes or rice for serving
A skillet filled with mushrooms, gravy and sliced beef garnished with parsley

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 homemade Artisan bread.

A closeup of Beef Stroganoff in a skillet with egg noodles and mushrooms

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 roots in mid-19th century Russia. Recipes for the Beef 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!

A bowl of egg noodles topped with Beef Stroganoff garnished with parsley

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!

Thanks for PINNING!

Beef Stroganoff Recipe with egg noodles in a large skillet

Overhead view of a casserole pan filled with sliced beef, egg noodles, mushrooms in a rich gravy

Beef Stroganoff

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6
Course: Main Course
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 12 votes
Tender beef, shallots and mushrooms simmered in a white wine, sour cream sauce served over egg noodles. Pure comfort food!

Ingredients

  • 1 pound flank steak or sirloin steak frozen for 15 minutes before slicing
  • 1 teaspoon salt divided
  • 1 teaspoon fresh ground black pepper divided
  • 1 cup low-sodium beef or chicken broth
  • 1 ½ tablespoons cornstarch
  • 3 tablespoons vegetable oil divided
  • 1 tablespoon unsalted butter
  • 1 pound mushrooms cleaned and sliced
  • 3 medium shallots thinly sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh thyme leaves
  • 1 cup dry white wine
  • â…” cup sour cream
  • ¼ cup fresh parsley leaves chopped
  • cooked egg noodles mashed potatoes or rice, for serving

Instructions

  • Place the beef in the freezer while preparing the other ingredients, about 15 minutes. Once chilled, season both sides of the steak with ½ teaspoon each salt and pepper. Slice the beef into thin strips.
  • Start warming a large pot of water over high heat to cook the noodles. Once boiling reduce the heat to low and keep warm.
  • Combine the broth with 2 tablespoons cornstarch. Whisk until blended and set aside.
  • Heat a large heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Add half the steak strips to the skillet and brown on one side before turning. Stir and continuing cooking for about 2-3 minutes or until no longer pink. Remove from the skillet to a plate. Repeat adding another tablespoon of oil and the remaining sliced beef. Cover and keep warm.
  • Add the remaining 1 tablespoon vegetable oil and 1 tablespoon butter to the skillet. Once hot, add the mushrooms in a single layer (as much as possible) and cook, undisturbed, until the mushrooms are dark brown on one side, their liquid has been released and then evaporated. Stir and continue cooking until all the mushrooms are golden brown, about 10 minutes.
  • Add the sliced shallots to the skillet with the mushrooms and cook, stirring frequently, until softened, about 5 minutes. Add the tomato paste, soy sauce, mustard, Worcestershire sauce and thyme. Cook, stirring constantly, for about 1 minute.
  • Add the white wine into the skillet and deglaze the bottom scraping up any browned bits. Cook until the wine is reduced to about 1/4 cup.
  • Whisk the beef broth and cornstarch mixture once more, then add to the skillet along with the cooked beef and any accumulated juices. Reduce the heat to low and cook until the mixture starts to simmer and the gravy thickens, about 5 minutes.
  • Meanwhile, cook egg noodles in salted water per package directions. Reserve one cup of pasta water and drain the noodles. Keep warm.
  • Scoop the sour cream into a small bowl or 2 cup measure. While whisking constantly, temper the sour cream by slowly drizzling about â…” cup of the reserved hot pasta water into the sour cream. Sour cream can curdle if warmed quickly. Slowly heating, or tempering, assures the sauce won’t break or curdle.
  • Add the sour cream mixture to the skillet along with the remaining ½ teaspoon of salt and pepper. Heat gently until warmed through. Do not boil! Remove from the heat.
  • Fold in fresh parsley and check seasoning adding more salt or pepper as needed. Add a little pasta water to the sauce if needed to thin the sauce.
  • Serve immediately. Spoon over hot noodles in individual bowls or fold the sauce and noodles together in the pan. Serve with fresh crusty Artisan bread.

Recipe Notes

OPTIONAL: Sprinkle 2 teaspoons sweet paprika over the beef before slicing. Press to adhere, then slice. I’ve made this dish with and without paprika and love it both ways.
Serve over rice or mashed potatoes in place of the noodles, if desired.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 307kcal | Carbohydrates: 10g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 627mg | Potassium: 756mg | Fiber: 2g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg

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

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Originally published March 2017, updated April 2021

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46 Comments

  2. Sarah

    5 stars
    My first time making stroganoff, I stumbled on this recipe. It turned out even better than the one I remember having as a kid. Every time since, I’ve returned to this recipe, because it simply can’t be beat! I’m looking forward to making it again tonight. I really enjoy serving it with wild rice instead of the traditional noodles – a personal preference. Great job on this blog! There’s a few other recipes here that I keep coming back for again and again, and of course checking in to see what’s new too! Thank you!

    Reply

  4. Meredith Gibson

    5 stars
    This recipe was absolutely fabulous! It tasted EXACTLY how beef stroganoff should!! I used a more than 1 lb of sirloin (1.7lb to be exact) and tossed the thinly sliced meat in the seasoning. I also pan fried them in 2 batches so each piece would brown nicely.
    Can’t wait to try more of your recipes Tricia!

    Thank You!

    Reply

    • Tricia Buice

      Oh my goodness Meredith! Thank you so much for the feedback. I felt the same way about this dish – such a great dinner. I love your adaptations – more meat is okay with me! Thank you for trying our recipe, for commenting and for reading the blog! Take care and thanks again. Please let me know if you ever have questions. I’ll try to answer quickly and see if I can help.

      Reply

  5. Sammie

    I have been looking for a good, reliable Beef Stroganoff recipe. I ate itwhen I was younger, but haven’t had it in ages. My family would love this. Pinned, ingredients on next week’s shopping list. I cannot wait to make this!

    Reply

  6. John/Kitchen Riffs

    Beef Stroganoff was a really popular dish when I was a kid, then kind of disappeared from most people’s tables for a decade or two. Too bad, because it’s really good! Your version looks superb — SO appealing! Good recipe — thanks.

    Reply

  7. tanna

    Beef Stroganoff is one of my all time favorites! I remember feeling so “fancy” when I made it the first time YEARS ago! Yours will no doubt be the best yet!

    Wouldn’t have minded if you HAD posted another Irish recipe. hee hee… I’ve shared the Jameson and Ginger Ale one with Evan (our drink maker). We are most excited to try it. One of our friends who had traveled to Ireland had told us they served whisky with ginger ale in the pubs and she loved it. I had forgotten about it until you posted the recipe! blessings and hugs ~ tanna

    Reply

    • Tricia Buice

      Me too Tanna – I thought I was really cooking up something special and to us, it was special. Thanks for sharing the Jameson & Ginger Ale – it is tasty for sure. Blessings to you and thanks!

      Reply

  8. Monica

    I only made beef stroganoff once and I remember it took ages for me to brown the meat in one layer and then I nearly curdled the sauce at the end. I had people over so I was a nervous wreck! But I do remember it worked out and was really tasty…I think you’re inspiring me to give it a go again. Sure looks delicious!

    Reply

    • Tricia Buice

      Oh no Monica – that sounds awful, especially with company. Maybe you’d have better luck with this recipe! Everything you make is so beautiful so hopefully this will be too!

      Reply

  9. Pam

    It looks delicious, Tricia! We love it and it has been ages since I’ve made it, so that will change soon after seeing this. Great recipe!

    Reply

  10. Anna

    Lovely recipe Tricia! We haven’t’ had beef stroganoff in years- I bet yours is amazing! Hey- it’s time to have some- may we come over for dinner tonight? ….love ya! 🙂

    Reply

  16. Susan

    We don’t eat beef as often as we used to either but every now and then it is a welcome change from fish and chicken. Delicious recipe, Tricia!

    Reply

  17. cheri

    Hi Tricia, I used to make beef stroganoff for my kids and I used a packaged mix as well, have not made this in years. I will surprise them as make this when they visit, I bet they would love this meal. Love that you added wine and sour cream, winner, winner!

    Reply

  19. sue | theviewfromgreatisland

    This is pure comfort food of the first order! The noodles just make it for me, I could slurp up that that whole pan in no time. My mom never made this when I was growing up, so I have a lot of lost stroganoff to make up for 🙂 Pinning and sharing <3

    Reply

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