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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.
Being a Croatian-American I agree that we must retain our cultures cuisines as it’s in our blood! 🙂
I’m looking forward to making this tonight for my Ukranian fiance who “INSISTS” on egg noodles so go figure!?! (I’d have rice or tatos)
Keep up the Russian Recipes as I am sure I’ll be pleased with the results!
Thank you, Mike! Egg noodles are totally comfort food for some!! I hope you enjoyed your dinner!
I’ve tried this recipe 3 times now and I love it each time. Very delicious! Thanks for sharing it 🙂
That makes me so happy!!! Thank you for sharing, Mary!
I wanted an authentic Russian recipe ready for Euro 2016. I made this yesterday and have to say how delicious it was. Apart from adding some peas I followed the recipe exactly. I have just eaten the leftovers today and it tastes even better! This recipe will now be in our ‘favourites’ folder. Many thanks
So pleased to hear it, Brenda, although can’t say the same for the fans on both sides. Such a disgrace!
Not sure what whole grain mustard is …please help
You can find it in the mustard aisle in every grocery store, Kim.
http://bfy.tw/66zE
Delicious and so easy. Even my daughter liked it and she doesn’t like anything! (I did use egg noodles though since they are her favourite. Sorry!)
I tried this today with lean hamburger meat; omitted the red wine and it was absolutely HEAVEN! Poured it over healthy egg noodles! This is an “orgasmic” recipe packed with flavor! This one is an ULTIMATE KEEPER! “THANK YOU”, Dear Soul, for sharing!
Thank you for your feedback, I am delighted you enjoyed my Stroganoff.
Really super stroganoff! I used a thick ribeye for the meat, sliced crosswise into strips. I didn’t have Dijon mustard so I used a scant teaspoon of the horseradish-mustard I had on hand. Delicious! I also added a couple tablespoons of heavy cream (along with the sour cream) for extra thickening power. This dish thickens quite a bit if you leave it on a warming burner for 10 minutes or so, possibly because of the cream. The brandy and mustard give this dish terrific flavor so be sure not to omit them.
Sorry for the duplicate. I thought I’d lost the first version.
Not a problem, Shary! Thank you for taking the time to comment twice! 🙂
Made this for dinner tonight and it was really top drawer. I’m so glad to have finally found a stroganoff recipe I like. Most are either too bland or too heavy on the sour cream. I used a ribeye steak for the meat. I just cut it crosswise into strips without worrying too much about length or thickness. The only change I made to the recipe was to add a couple of tablespoons of heavy cream (for extra thickening), along with the sour cream. This dish does thicken nicely upon standing for a bit, possibly because of the heavy cream. I used a very scant teaspoon of the horseradish-mustard I had on hand. The mustard and brandy really gave it excellent flavor.
Thank you for you feedback, Shary! I am so amazed that this stroganoff of mine struck such a cord with my readers! It truly is a delicious dish yet so quick and simple to make!
Want to try this. Could Greek yorgurt substitute for sour cream? And maybe Marsala wine instead of Brandy?
Hi Shelley, I wouldn’t recommend using Marsala wine as it is too sweet and greek yogurt could be okay in this recipe but yogurt is known to separate easily, so make sure your heat is not too high when you are adding it, also it has a sharper taste that is not typical for Stroganoff.
Can the brandy be left out ? I don’t use alcohol?
Yes, Jo, brandy could be left out.
Hello, thanks for the recipe.
There are lot of whole grain mustards, which one do you recommend? Is Dijom Mustard good for this?
Dijon mustard is great, Fai.