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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-bottles on 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 homemade Artisan 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 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!
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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- 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
- ⅔ cup sour cream
- ¼ cup fresh parsley leaves chopped
- cooked egg noodles mashed potatoes or rice, for serving
- 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 ⅔ 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.
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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