Beef Stroganoff

Beef stroganoff is a quick and easy weeknight meal and a comfort food that brings back a lot of childhood memories for a lot of people.

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Beef stroganoff in a sauté pan with a wooden spoon sticking out of the pan.

Easy Weeknight Meal

Beef Stroganoff is a classic easy weeknight meal. It’s origins are Russian and traditionally it just refers to strips of beef in a mustard and sour cream sauce.  In North American, we’ve come to know it as beef in a creamy mushroom beef gravy, which makes it even heartier and something that has turned into a classic comfort food for many. 

Sirloin steak being cut into strips with a chef's knife on a bright green cutting board.

What Beef to Use for Beef Stroganoff

The key to good beef stroganoff is to use the right cut of beef. That right cut is a tender cut, not a tough cut. Filet mignon ($$) or sirloin steak is the right steak to use. If you go with chuck or top round, you’ll just end up with tough strips of beef that make no-one happy. 

Strips of beef browning in a stainless steel sauté pan.

Browning the Beef

Brown the beef quickly, using high heat and getting just a touch of color on the meat. If you overcook the beef here, it will lose its tenderness in the final dish. The key to a quick browning is not to overcrowd the pan. Do the beef in batches if need be and as soon as you have color, remove it from the pan.

Mushrooms and thyme in a sauté pan with a wooden spoon sticking out of it and a blue and white striped towel on one handle.

Ingredients for Beef Stroganoff

The mushrooms and fresh thyme give a lot of flavor to the beef stroganoff and cooking them in the same pan you used to sear the beef will bring up all the beefy flavors left on the bottom of the pan. Deglaze with the brandy (more flavor) and then add the beef stock. This recipe makes the minimum amount of sauce for this dish. If you’re a saucy person (!) double the beef stock at this point.

Beef stroganoff in a sauté pan with a wooden spoon sticking out of it and a blue and white kitchen towel over one handle of the pan.

How to Add Sour Cream to Beef Stroganoff

Sour cream will curdle if it gets too hot. To avoid that, add the beef back to the pan first and warm it through. Then, turn off the heat completely and stir in the sour cream all at once. If you see it start to curdle at all, add another tablespoon of beef stock and stir vigorously. 

Looking down on a white bowl with beef stroganoff inside and a green napkin with fork.

What to Serve with Beef Stroganoff

Beef Stroganoff is traditionally served over egg noodles or mashed potatoes. You could serve it over mashed cauliflower if you’re trying to cut down on your carbs. I think a nice crisp side salad is a nice accompaniment to the dish, but you could also have a side serving of broccoli or other green vegetable. Don’t forget a little bread to mop up any leftover sauce. 

Two bowls of beef stroganoff in white bowls over egg noodles with a glasses of Guinness.

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Beef Stroganoff

  • Prep Time: 15 m
  • Cook Time: 20 m
  • Total Time: 35 m
  • Servings:


  • 1 pound tenderloin or sirloin
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • ½ small onion or shallot finely chopped
  • 8 ounces button mushrooms sliced
  • 3 to 4 sprigs fresh thyme
  • salt and freshly ground black pepper
  • ¼ cup brandy or cognac
  • ¼ cup beef stock
  • 1 cup sour cream
  • 2 teaspoons Dijon mustard
  • paprika for garnish
  • fresh dill chopped (optional)


  1. Slice the beef into thin strips (freezing the beef for 30 minutes ahead of time makes slicing much easier).
  2. Pre-heat a large sauté pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the sauté pan and brown the beef in batches, setting it aside when it is nicely browned.
  3. Add the remaining butter and oil to the pan and sauté the onion for a couple minutes. Add the mushrooms and thyme and continue to sauté until nicely browned – another 5 minutes or so. Be careful not to burn the butter. Add the brandy and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the pan and bring to a simmer. Add the beef stock and simmer for a minute or two. Return the beef to the pan, along with any resting juices. Simmer for a minute or two, just to reheat the beef and then remove the pan from the heat.
  4. Stir in the sour cream and mustard. Season to taste with salt and pepper. Serve over egg noodles and sprinkle with a little paprika and chopped fresh dill, if desired.
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Comments (5)Post a Reply

  1. 5 stars
    Beef stroganoff is my husband’s favorite dish. I made this recipe today for our anniversary. He ate 2 helpings. I watched the video and realized I had been browning the meat wrong. Now I know better. I did it correctly today. Thanks for the recipe with video.

  2. 5 stars
    I had previously eye balled this recipe; I like to study recipes, think about expectations, skill level, etc. because I am a disabled person. I enjoy cooking however, since my disability can be extremely painful, sometimes I have to make decisions on what to make when I feel I am physically up to the task. Since my father in law is staying for 10 more days I wanted to make something different I hadn’t tried yet so I chose this recipe!
    Meredith, viewing your video clips is so user friendly, and the ability to freeze, rewind, etc. the video is appreciated. My beef stroganoff dinner was such a hit! I served the beef stroganoff on a bed of egg noodles, and fresh picked corn on the cob. FIL ate THREE full plates!! 😀 He was very impressed with me because I told him it was my first time making it.

  3. 5 stars
    Excellent recipe & so easy. I have made many Beef Stroganoff recipes – this is the easiest and most tasty. Fresh Thyme – a must and the added mustard puts it over the top! Great job Chef….as always!

  4. 5 stars
    Full disclosure, beef stroganoff always sounded better than it tasted when I made it in the past. However, staring at a large and strangely shaped piece of tenderloin in the freezer that wasn’t going to be easy to grill along with a bunch of leftover sour cream in the fridge from Cinco de Mayo – I thought, maybe beef stroganoff?, and that same day, Meredith’s recipe arrived in my inbox. Coincidence? I think not.

    Fast forward, made it tonight and I LOVED it this time – I will never ever make it with anything but tenderloin again. The brandy did something wonderful to the sauce, and the only alteration made was using dried instead of fresh herbs. I served it over egg noodles with a couple of spears of just-picked grilled asparagus on the side. Heaven.

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