The Best Beef Stroganoff
Our classic stroganoff hits all the right notes for a memorable meal: Tender beef, crispy mushrooms, a rich, tangy sauce and egg noodles.
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 56 g
- Saturated Fat
- 25 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 200 mg
- Sodium
- 1229 mg
Article by Alice K. Thompson
Deeply satisfying and easy to put together, beef stroganoff has been comfort classic for generations. Whether you’ve been making stroganoff for years, or this is your first time cooking it, our recipe developers’ step-by-step instructions and pro tips ensure you get the best results every time. They’ll guide you through the quickest and easiest method for searing the beef and mushrooms, how to layer flavors for an outstanding sauce and how to serve it for an unforgettable meal.
How to Make Beef Stroganoff Like a Pro
Building a flavorful sauce, keeping the beef tender and adding the perfect amount of creaminess is key to a perfect stroganoff. Here’s what our experts want you to know.
Choose tender beef. A steak-like cut, not stew beef, is what you want for this recipe. Our test kitchen likes well-marbled boneless ribeye for its excellent balance of flavor and tenderness.
Prep ingredients ahead. Most of the cooking in the recipe happens swiftly, so doing a mise en place (“everything in place”) before you spark up the stove is helpful.
Sear quickly. Make sure to let the oil heat for a minute or two, until it starts to shimmer, before adding the beef — it should sizzle loudly when it hits the pan. This delivers a deliciously caramelized exterior for flavor without compromising the meat’s juiciness.
The Best Beef to Use for Stroganoff
It may look and taste like a stew, but a classic stroganoff is cooked relatively quickly so a tender cut of beef will give you the best results. Our test kitchen finds boneless ribeye ideal for its combination of meaty flavor and good marbelization for tenderness. You could also use strip steak or flat-iron (top blade) for similar flavor and texture. Tenderloin (filet mignon) is also an excellent choice; it will cook up terrifically tender although its flavor will be slightly milder.
Tougher cuts like sirloin or chuck need long, slow cooking, so save those for slow-cooker stroganoff. Ground beef won’t give you the juicy steak pieces stroganoff is known for, but you can use it in a pinch; remember to brown it longer and pour off excess oil before adding the butter and onion, or follow this recipe for Hamburger Stroganoff Skillet.
What to Serve with Beef Stroganoff
Beyond buttered noodles, a few dishes match particularly well with this rich, flavorful dish.
- You can’t go wrong with a simple sautéed vegetable for a nice green counterpoint. Sautéed spinach is a quick and easy side with earthy flavor that matches well with stroganoff. Sautéed green beans or sautéed broccoli are also good choices and take just minutes.
- A simple green salad is a light counterpart, as is a refreshing spinach salad or cucumber salad.
- Mashed potatoes are a popular alternative to noodles for stroganoff, or you could make spaetzle or try rice or pilaf.
- Go for even more comfort with a batch of biscuits, Parker House rolls or pull-apart rolls for sopping up one of the tastiest gravies around.
The Best Beef Stroganoff
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 56 g
- Saturated Fat
- 25 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 200 mg
- Sodium
- 1229 mg
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 938
- Total Fat
- 56 g
- Saturated Fat
- 25 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 38 g
- Cholesterol
- 200 mg
- Sodium
- 1229 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
