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Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions!
Serve this classic Russian dish with out creamy Herb and Garlic Mashed Potatoes and our homemade Rye Bread for a truly unforgettable meal.
Whenever Russian cuisine comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why.
Savoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity.
But I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food.
Just follow my authentic recipe to discover the best possible version of this legendary dish!
Traditional Beef Stroganoff
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.
The classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce.
However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over.
Although beef is traditional in stroganoff, the dish can be made with more. Meatball Stroganoff is particularly good and using pre-made meatballs makes the dish especially easy to make.
You can even use chicken as I did in this impossibly popular version of Chicken Stroganoff. I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made Beef Stroganoff Soup!
It seems to me that Beef Stroganoff to a Russian is like a Carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed.
The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy.
What cut of beef is best?
First off, the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it!
Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.
Recipe Tips and Notes
- Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown.
- A combination of olive oil and butter is a great way to get even more delicious flavour. Or use clarified butter to avoid burning as it has a high smoke point.
- Use a This is an affiliate link.heavy bottomed large skillet and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits.
- The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split.
- The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released.
- The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar.
Serving suggestions
Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well.
You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles.
You can, of course, serve beef stroganoff over egg noodles like I did with my vegetarian version here. This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour!
Storage and leftovers
Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead.
Leftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.airtight container. Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce.
More Russian Beef Recipes
- Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”
- Cabbage Rolls “Golubtsi”
- Russian Meat Patties with Wild Mushroom Sauce “Kotleti”
- Russian Sweet and Sour Beef Stew Solyanka
Best Beef Stroganoff
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, thinly sliced
- 225g/1/2 lbs crimini mushrooms/chestnut mushrooms, sliced
- 450g/1 lbs beef steak (I used sirloin), cut in strips
- 60ml/1/4cup brandy
- salt
- pepper, freshly ground
- 125ml/1/2 cup beef stock
- 1 This is an affiliate link.bay leaf
- 1 tsp This is an affiliate link.whole grain mustard
- 250ml/1 cup full fat creme fraiche or sour cream
- 3-4 sprigs-flat-leaf parsley, chopped
Instructions
- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice.
Video
Notes
- If the sour cream taste is too strong for you, replace a half of it with heavy cream.
- Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split.
- If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. I’m the 72 year old male cook of the household and was looking for a different approach to this recipe – 1, because I never prepared it before and, 2 because I remembered my mother serving a version of this about 50 something years ago, and it was good.
I followed the preparation and used beef tenderloin, creme fraiche, and Symbole National XO Brandy, from France. I’m not a Brandy person, but this inexpensive one was recommended by the spirits guy at Total Wine and it was a home run smash for adding beautiful flavor to the dinner. Served the Strogonoff with rice pilaf and green beans. And the kicker? Put the leftovers in a tupperware container and they tasted even better two days later. Caution, don’t slice the beef too thin as it cooks quickly in a cast iron skillet. Enjoy.
Sounds like a delicious meal, Tony! I absolutely agree that brandy doesn’t have to be expensive to make a big difference in this Beef Stroganoff. In fact it would be a crime to use a rare brandy in cooking!
I love this recipe. I never really liked stroganoff until I had it over mashed potatoes. Superb together. I tried other recipes but none have the richness of flavors this recipe has. Thank you so much for posting it. It’s now my favorite meal!
You are very welcome, Bethany!! So happy to hear that. If like mashed potatoes, you can also try Stroganoff over crispy fries, which is how it’s often served in Russian restaurants.
What about nutmeg in the sauce? I normally make it with nutmeg. Is that not traditional?
Hi Alex, nutmeg is used in baking in Russia but not too often if ever in savoury dishes, at least not in the last century. That being said, go ahead and use nutmeg if you like it!
Hi what about using a little tomatoe purée
Hi David, I add a little of tomato puree to my Chicken Stroganoff but I find it gets lost in bold beef and mushroom flavours here.
julia, *amazing* and very fast recipe! used a lovely texas port instead of brandy, and chicken stock instead of beef, and doubled the recipe. quick and fantastic over rice!
огромное спасибо! 🙏
That is great Stephen. Now I really want to sample Texas port!!
delicious! just like I remember my parents making it. yum!
My go to. Love this recipee. I’ve used stew meat, ground beef and venison depending on what I have available. The whole grain mustard makes all the difference! Thanks for sharing!!
So happy that the recipe works with such wide variety of meat, Cheryl. Thank you for sharing!
What can you substitute for Brandy?
You can use whiskey or leave it out, Trish.
Excellent! I made it today for the first time. And served with mashed potatoes. Thank you!!
You are very welcome, Silvana!
My mother always served her Stroganoff with kasha. My husband prefers noodles, but would like mashed potatoes. I substituted white Vermouth for the brandy. Mother also used fresh dill and fresh parsley in her Stroganoff.
I had some “select” filet and used that for the meat. Select filet is about the same price as good quality sirloin, but is a little more tender.
Thank you for sharing your recipe and memories.
I keep a jar of Better Than Boullion beef stock concentrate on hand. Far tastier than those cubes.
Yes, Stroganoff is delicious with buckwheat kasha, Liz!
Hi, I have a stroganoff recipe my Croatian baba very similar that I’ve made for years, but use round steak and have to cook it to death to get tender. I’m going to try your recipe tomorrow and use better meat. My question, we have always added horseradish, have you ever tried it that way? I just don’t want to mess it up as I have my son and family coming for dinner and stroganoff is his bday dinner request.
Hi Lucetta, I’ve never tried horseradish in the sauce and actually have never heard of it being used in Stroganoff. It’s something that is eaten on the side in Russia. 🙂
Excellent recipe. I used mushroom stock instead of beef stock. We dislike brandy, so used red wine (a Barbera) instead. Not traditional, but absolutely terrific! The mushroom stock mellowed it, making the recipe similar in fullness to that made with brandy (which we tried, but didn’t like as we dislike brandy). For those wishing to make ahead, make everything but don’t add the sour cream until you heat it up.
Thanks for your tips and feedback, Linda!
That was delicious! I cooked it just as you instructed and it was perfect. Can’t wait to try more of your recipes.
Amazing! Thanks for sharing, Rachel!