After hundreds of Beef Stroganoff recipes tested by our expert team, we chose the best Beef Stroganoff recipe of 2021! Learn how to make in 4 easy steps! An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Made with the best beef stroganoff sauce.
Juicy beef smothered in a creamy mushroom and onion gravy. Beef Stroganoff is a crowd favourite that tastes like a slow cooked stew but is on the table in 45 minutes!
Beef Stroganoff Ingredients
- 1 1/2 Pounds Cubed Round Steak, Cut Into Thin Strips
- House Seasoning, Recipe Follows
- All-purpose Flour
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Medium Onion, Sliced
- 8 Ounces Fresh Mushrooms, Sliced
- 1 (10 3/4-ounce) Can Beef Broth
- 1 (10 3/4-ounce) Can Cream Of Mushroom Soup
- Salt And Black Pepper
- 1 Cup Sour Cream
- Cooked Egg Noodles
House Seasoning Ingredients
- A Bit of Salt
- 1/4 Cup Black Pepper
- 1/4 Cup Garlic Powder
Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat. Heat 1 tbsp oil in a large skillet over high heat. Melt 2 tablespoons butter in same skillet over medium-high heat. Begin by cooking the steak in a sauté pan until it is nice and browned.
Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate.
In a large skillet, quickly brown them on both sides in the olive oil and butter. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef.
Sprinkle the steak strips with House Seasoning, and then dust with flour.
In the same sauté pan, cook mushrooms and onions in butter, stirring occasionally, until onions are tender; remove from skillet. Add the onion slices and mushrooms to the pan drippings.
Add the mushroom soup and beef broth. Sprinkle with 1 teaspoon flour. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add beef, salt and remaining pepper. Put the steak back into the pan with the onion and mushrooms. Cook over low heat for about 30 minutes, covered.
Stir in sour cream; heat until hot (do not boil). 1 minute simmering in the gravy is all it takes – the beef continues cooking in the residual heat when you take the skillet off the stove. Adjust seasoning to taste, adding salt and pepper, as needed.
If desired, sprinkle with parsley and coarsely ground pepper. Serve over noodles or whatever sounds good, garnished with any of your desired toppings.
How To Make Beef Stroganoff - #1 Step
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How Long to Cook Beef Stroganoff?
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
How to Make House Seasoning for Beef Stroganoff
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Beef Stroganoff Nutrition Facts
The Best Beef Stroganoff Recipe 2021
This is the best Beef Stroganoff recipe of all time! Homemade beef stroganoff may seem like a complicated dish, but it’s easier to make than you might think. With just 5 minutes of prep and a bit of simmer time, this hearty dinner will taste like you spent all day in the kitchen. If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly.
I used 2 x beef scotch fillets which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don't recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable but it is leaner.
If you’ve never had beef stroganoff, it’s a rich, creamy beef and mushroom sauce served over noodles. It’s the sort of no-frills family recipe that warms and reassures in that special way that I remember only grandma could—simply, unconditionally, and where food is involved, deliciously. This is a very simple and quick beef stroganoff that can be made after a busy day at work!
Beef Stroganoff Recipe Tips
You can make sauce thinner with touch of water if you want, but do not keep simmering to thicken once the beef is added, it will overcook the beef. Pork can also be used - pork stroganoff is found in Russia too.
The sirloin steak is easier to slice if it’s partially frozen. Using the steak allows for a very quick sear and a short simmer time that results a quick and easy week night dinner.
A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, lime, anchovies, and vinegar).
Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.
It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
Beef Stroganoff Origin
Once upon a time, there really was a guy named “Stroganoff” (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish we’re still enjoying today. Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals.
Many food historians think it was Stroganov’s cook, André Dupont, who had the idea to name his special beef fricassee for his employer—and with that, beef stroganoff was born. Beef Stroganoff first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family.
The dish became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII. In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the beef stroganoff sauce is made with lightly floured beef cubes, bouillon, and mustard, then finished with sour cream. No mushrooms, no onions.
In the versions of beef stroganoff you’ll find most often in the United States, the beef stroganoff sauce also includes onions and mushrooms. Some recipes call for white wine and others even use cream cheese.