The perfect Beef Stroganoff Recipe step by step

Beef Stroganoff is a timeless classic that showcases the lasting allure of Russian cuisine. Originating in 19th-century St. Petersburg, this dish has transformed from its noble roots into a beloved comfort food around the globe. Featuring tender beef strips and earthy mushrooms in a creamy sour cream sauce, Beef Stroganoff offers a perfect blend of flavors that’s surprisingly easy to recreate in your own kitchen

Beef Stroganoff Recipe

Course: LunchCuisine: Russia

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Calories

586

kcal

Though the classic Beef Stroganoff is a dish that stands strong on its own, modern twists bring exciting new possibilities.

Ingredients

• 2 pounds beef chuck roast

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• 4 ounces butter

• 4 green onions, sliced (white parts only)

• 4 tablespoons all-purpose flour

• 1 (10.5 ounce) can condensed beef broth

• 1 teaspoon prepared mustard

• 1 (6 ounce) can sliced mushrooms, drained

• ⅓ cup sour cream

• ⅓ cup white wine

• Salt and ground black pepper, to taste

Directions

• Trim any fat and gristle from the chuck roast, then cut it into strips about ½-inch thick and 2 inches long. Season the strips with ½ teaspoon salt and ½ teaspoon pepper.
• Heat the butter in a large skillet over medium heat. Add the beef and quickly brown on all sides.
• Push the beef to one side of the skillet. Add the onions and cook, stirring for 3 to 5 minutes, then move them to the side with the beef.
• Stir the flour into the juices on the empty side of the pan. Gradually pour in the beef broth, bringing it to a boil while stirring constantly. Reduce the heat and stir in the mustard. Cover and let simmer for about 1 hour, or until the beef becomes tender.
  
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Cook until everything is heated through, then season with salt and pepper to taste
• Serve over hot cooked noodles and enjoy!

Recipe Video

Notes

• Though the classic Beef Stroganoff is a dish that stands strong on its own, modern twists bring exciting new possibilities.

Creating the Signature Cream Sauce

The defining moment comes when you lower the heat and gently fold in the sour cream and Dijon mustard. This creates the signature tangy, creamy sauce that makes Stroganoff instantly recognizable. Return the beef to the pan, allowing it to warm through without overcooking.

What are the Best Cuts of Beef for Stroganoff?

For beef stroganoff, it’s important to choose cuts that are tender and cook quickly, as the beef is seared for just a short time. Here are the top choices:

1. Filet Mignon – As suggested in your old Russian cookbook, filet mignon is a top-tier option. It’s incredibly tender and has a delicate texture, perfect for quick searing.
2. Top Sirloin – Make sure it says “TOP sirloin” for the best quality. It’s a great balance of tenderness and flavor, and it’s more affordable than filet mignon.
3. Boneless Ribeye – Ribeye is known for its rich marbling, which keeps the beef juicy and tender, making it a solid choice for stroganoff if you want both flavor and tenderness.
4. Beef Tenderloin – Very similar to filet mignon, beef tenderloin is another premium cut that’s tender and flavorful, though it tends to be on the pricier side.
5. Filet Mignon Tips – If you’re not ready to splurge on a full filet mignon, the tips provide great tenderness without the high price tag.
6. Ground Chuck – For a more budget-friendly option, ground chuck works well too, although it will give a different texture than steak cuts. It’s a good choice if you’re looking for a more traditional, hearty version of the dish.

Any of these cuts will ensure your stroganoff is tender, juicy, and packed with flavor

Variations to Explore

Though the classic Beef Stroganoff is a dish that stands strong on its own, modern twists bring exciting new possibilities. For a lighter take, swap sour cream for Greek yogurt. Vegetarians can easily replace the beef with extra mushrooms or plant-based alternatives. If you’re avoiding gluten, cornstarch makes a great thickening substitute, and serving the dish over cauliflower rice adds a low-carb touch.

• Though the classic Beef Stroganoff is a dish that stands strong on its own, modern twists bring exciting new possibilities. For a lighter take, swap sour cream for Greek yogurt. 
• Vegetarians can easily replace the beef with extra mushrooms or plant-based alternatives. 
• If you’re avoiding gluten, cornstarch makes a great thickening substitute, and serving the dish over cauliflower rice adds a low-carb touch

Here are some expert tips for achieving the best results:

1. Choose beef cuts with plenty of marbling for maximum tenderness.
2. Allow sour cream to come to room temperature before adding it to avoid curdling.
3. Avoid overcrowding the pan when searing beef—this helps achieve a perfect, even brown.
4. Be sure to taste and adjust the seasonings before serving to perfect the flavor.

Frequently Asked Questions

Making Beef Stroganoff at home gives you the opportunity to craft a restaurant-quality meal while having full control over the ingredients and portions. Whether you stick with the traditional recipe or experiment with modern twists, this dish is sure to bring comfort and satisfaction to your table. Feel free to share your cooking experience and any personal touches you add to make this recipe uniquely yours!