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| Meta Title | Beef Stroganoff Recipe | The Modern Proper |
| Meta Description | A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours… |
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| Boilerpipe Text | Updated October 15, 2025
/ By
Natalie Mortimer
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
Categories
Fall
Winter
Dinner
Beef Stroganoff is kind of in a class of its own, don’t you think? A lot of us grew up eating it, and so it doesn’t just taste great (though it does taste great!) but it also has an extra comforting nostalgia factor. Tender, slightly chewy (in a good way) pieces of beef, all coated in a slightly tangy sour cream sauce, plus mushrooms and onions make this traditional Russian sauce so irresistible to kids and adults alike. Spoon it over a big bowl of noodles or mashed potatoes, and you’re golden! If your family loves rich, earthy dishes like our super easy beef Stroganoff recipe, be sure to try
Creamy Mushroom Sauce
,
Wild Mushroom Chowder with Bacon and Leeks
, and paprika-tinged
Hungarian Mushroom Soup
soon, too!
Fall comfort food
at its finest! For an even simpler beef dinner, try
ground beef and potatoes
.Â
Key Ingredients For Stroganoff Sauce
Scroll down for the full recipe with measurements below.
Mushrooms
:Â These could be white button mushrooms or cremini mushrooms (also sometimes called Baby Bellas), either one would work fine.
Sour Cream
: Thick and tangy, sour cream is the very Russian source of this delicious sauce’s creaminess factor. Yum!
Onions
:Â Onions and mushrooms are a fabulous combo, and they really show off their deliciousness in this classic cream sauce.
Beef stock
:Â We love a good swap, but in this case, only beef stock will work. No subs, please!
Mustard
:Â Spicy Dijon mustard packs a punch, and it brings some much needed sharpness to our Stroganoff sauce, which is otherwise quite rich and heavy.Â
The Best Cuts of Beef For Stroganoff
Making beef Stroganoff doesn’t have to break the bank. If you want to spring for an expensive cut of steak like a Ribeye, it’ll taste great in this recipe! But you don’tÂ
haveÂ
to.Â
Here are three pretty-affordable cuts of beef that work well in Stroganoff:Â
Top sirloin steak:
 Relatively affordable as steak goes, sirloin is a classic pick for Stroganoff. It’s lean and meaty, and it’s our favorite cut to use in this recipe.Â
Flank steak:Â
Another favorite, we usually reach for flank steak when we’re grilling. But it also works well in this recipe, if it’s what you have available.Â
Chuck roast:
 Cheap and rich with marbling, chuck is an often-overlooked cut of beef that works great for Stroganoff.Â
How To Make
Slice
the beef
into thin strips
against the grain.
Sear
the steak
strips in a
hot pan
! Work in batches, so that the pan stays hot.
Sauté
mushrooms and onions in butter, and add garlic.
Make it creamy:Â
Add a little flour, and
whisk
it in to make a roux, the base of your creamy beef stroganoff sauce.
Add
all of the things!
Beef broth, thyme, Worcestershire sauce, spicy Dijon mustard, and sour cream.
Add the beef
to the mushroomy stroganoff sauce, and admire your handiwork.
2 Ways To Serve Stroganoff
You may be tempted to simply grab a spoon and eat the Stroganoff sauce out of the pan, but it’s most delicious to eat it over something that’ll play nicely with the sauce. Two classic ways to serve it are:Â
Over noodles:
Egg noodles are pretty classic, but we also think
Homemade Pappardelle
would be amazing with Stroganoff.
Over mashed potatoes:
 Imagine this creamy, tangy mushroom sauce pooling all over a big mound of
Mashed Potatoes
! Delicious, right?Â
Tips For The BEST StroganoffÂ
Whatever cut of beef you use, the key to tenderizing it is to
Â
slice it thinly
Â
against the grain
. If you do that, the beef will be tender and juicy, and it will cook quickly and evenly. Win, win, win.
Slice the beef when it’s very cold
(or even slightly frozen) with a nice
sharp knife
. It’ll cut like butter!
All about ROUX:Â
The first step towards making your beef stroganoff sauce is making a roux, which simply means a thick paste of flour + fat that forms the base of most creamy sauces. When it is time to whisk the flour into the sauce, give it a really good whisk and a little time. You want to cook out the flours’ rawness and create a cohesive roux before proceeding to the next step. That’ll ensure that your sauce is thick and creamy.
Don’t let the Stroganoff sauce boil!Â
After you add the sour cream to the sauce, you’ll want to warm it through (of course) but be careful not to let the sauce fully boil or you’ll run the risk of curdling the sour cream.Â
The Origins of Beef Stroganoff
Traditional beef Stroganoff originated in Russian as the name “Stroganoff” (or, in Russian, it would be “Stroganov”) implies. The creamy, beefy recipe was likely created in the early 1800s for members of the wealthy Russian Stroganov family to indulge in, probably by their French chef. How do we know? Well, it’s kind of a food history guess based on the fact that the recipe uses classic French techniques, like browning the meat quickly, and then making a pan sauce flavored with Dijon.Â
How To Store
Leftover Stroganoff sauce is really delicious, and will keep in the
fridge for up to 4 days
. Store the sauce separately from any noodles or rice you might serve it with. Why? If you store them together, the noodles will get mushy. We don’t usually love to freeze creamy sauces like this butÂ
you can freeze Stroganoff.
Just cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.Â
How To Store + Freeze
Leftover Stroganoff sauce is really delicious, and will keep in the
fridge for up to 4 days
. Store the sauce separately from any noodles, potatoes or rice. Why? If you store them together, the noodles will get mushy. ToÂ
freeze Stroganoff sauce:Â
Cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.Â
More Creamy Mushroom Dishes
Get Cozy With More Hearty RecipesÂ
For more recipe inspiration, follow us on
Facebook
,
Instagram
,
TikTok
and
Pinterest
or
order our cookbook
. We love when you share your meals. Tag us on Instagram using
#themodernproper
. Happy cooking!
Beef Stroganoff Recipe
Updated October 15, 2025
Serves:Â
6
Prep Time:Â
10Â min
Cook Time:Â
30Â min
Calories:Â
433
Description
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
Ingredients
1 ½ pounds
chuck or sirloin steak, fat trimmed and sliced into ÂĽ-inch-thick strips
2 teaspoons
kosher salt, divided
2 tablespoons
extra-virgin olive oil
4 tablespoons
unsalted butter
1 medium
yellow onion, diced
1 pound
white or cremini mushrooms, sliced
2
cloves garlic, minced
ÂĽ cup
flour
2 cups
beef stock
1 tablespoon
minced, fresh thyme
ÂĽ teaspoon
freshly cracked black pepper
1 tablespoon
Worcestershire sauce
½ cup
sour cream
1 tablespoon
Dijon mustard
Cooked pasta or mashed potatoes, for serving
Fresh parsley, finely chopped, for serving (optional)
Method
Season the beef pieces all over with 1½ teaspoons of the salt.
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Working in small batches, add the beef and cook, undisturbed, until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining beef, adding remaining olive oil as needed.
Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, for 1 more minute.
Stir in the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt and pepper and simmer, stirring often, until the mixture is starting to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream and Dijon mustard, until the sauce is combined. Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. Return the meat to the skillet and toss until fully coated.
Serve over pasta of your choice or mashed potatoes and sprinkle with parsley, if using.Â
Calories
433
Protein
31 g
Carbohydrates
14 g
Total Fat
29 g
Dietary Fiber
1 g
Cholesterol
106 mg
Sodium
990 mg
Total Sugars
3 g
Ann
5-star rating
Thanks Ann, glad you loved it!
Lola
5-star rating
About a cup not including the pasta or mash that you serve it on.
Stev
5-star rating
Thanks, so glad you loved it!
Kathleen
5-star rating
Thanks Kathleen, so glad you loved it!
Tyler
1-star rating
Sorry this one was a miss for you.
Natalie
4-star rating
Amy
5-star rating
Thanks Amy, we are so glad you loved it!
Juliana
5-star rating
Thanks Juliana, we are so glad you both loved this so much!
Julia
5-star rating
Thanks Julia, we are so happy you loved it!
Leslie
5-star rating
Thanks Leslie, we are so glad you love it! |
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(17)
# Beef Stroganoff
Updated October 15, 2025 / By [Natalie Mortimer](https://themodernproper.com/about/natalie-mortimer)
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
Categories
- Fall
- Winter
- Dinner
Jump to Recipe
Save Recipe
Share this recipe on Pinterest
Beef Stroganoff is kind of in a class of its own, don’t you think? A lot of us grew up eating it, and so it doesn’t just taste great (though it does taste great!) but it also has an extra comforting nostalgia factor. Tender, slightly chewy (in a good way) pieces of beef, all coated in a slightly tangy sour cream sauce, plus mushrooms and onions make this traditional Russian sauce so irresistible to kids and adults alike. Spoon it over a big bowl of noodles or mashed potatoes, and you’re golden! If your family loves rich, earthy dishes like our super easy beef Stroganoff recipe, be sure to try [Creamy Mushroom Sauce](https://themodernproper.com/creamy-mushroom-sauce), [Wild Mushroom Chowder with Bacon and Leeks](https://themodernproper.com/wild-mushroom-chowder-with-bacon-and-leeks), and paprika-tinged [Hungarian Mushroom Soup](https://themodernproper.com/hungarian-mushroom-soup) soon, too! [Fall comfort food](https://themodernproper.com/40-best-fall-dinners) at its finest! For an even simpler beef dinner, try [ground beef and potatoes](https://themodernproper.com/ground-beef-and-potatoes).
## Key Ingredients For Stroganoff Sauce
Scroll down for the full recipe with measurements below.
- **Mushrooms**: These could be white button mushrooms or cremini mushrooms (also sometimes called Baby Bellas), either one would work fine.
- **Sour Cream**: Thick and tangy, sour cream is the very Russian source of this delicious sauce’s creaminess factor. Yum\!
- **Onions**: Onions and mushrooms are a fabulous combo, and they really show off their deliciousness in this classic cream sauce.
- **Beef stock**: We love a good swap, but in this case, only beef stock will work. No subs, please\!
- **Mustard**: Spicy Dijon mustard packs a punch, and it brings some much needed sharpness to our Stroganoff sauce, which is otherwise quite rich and heavy.
## The Best Cuts of Beef For Stroganoff
Making beef Stroganoff doesn’t have to break the bank. If you want to spring for an expensive cut of steak like a Ribeye, it’ll taste great in this recipe! But you don’t *have* to.
Here are three pretty-affordable cuts of beef that work well in Stroganoff:
- **Top sirloin steak:** Relatively affordable as steak goes, sirloin is a classic pick for Stroganoff. It’s lean and meaty, and it’s our favorite cut to use in this recipe.
- **Flank steak:** Another favorite, we usually reach for flank steak when we’re grilling. But it also works well in this recipe, if it’s what you have available.
- **Chuck roast:** Cheap and rich with marbling, chuck is an often-overlooked cut of beef that works great for Stroganoff.
## How To Make
1. **Slice** **the beef** into thin strips **against the grain.**
2. **Sear** **the steak** strips in a [hot pan](https://amzn.to/3Y7P3jO)! Work in batches, so that the pan stays hot.
3. **Sauté** mushrooms and onions in butter, and add garlic.
4. **Make it creamy:** Add a little flour, and [whisk](https://amzn.to/3nxl7vC) it in to make a roux, the base of your creamy beef stroganoff sauce.
5. **Add** **all of the things\!** Beef broth, thyme, Worcestershire sauce, spicy Dijon mustard, and sour cream.
6. **Add the beef** to the mushroomy stroganoff sauce, and admire your handiwork.
## 2 Ways To Serve Stroganoff
You may be tempted to simply grab a spoon and eat the Stroganoff sauce out of the pan, but it’s most delicious to eat it over something that’ll play nicely with the sauce. Two classic ways to serve it are:
- **Over noodles:** Egg noodles are pretty classic, but we also think [Homemade Pappardelle](https://themodernproper.com/homemade-pappardelle) would be amazing with Stroganoff.
- **Over mashed potatoes:** Imagine this creamy, tangy mushroom sauce pooling all over a big mound of [Mashed Potatoes](https://themodernproper.com/classic-mashed-potatoes)! Delicious, right?
## Tips For The BEST Stroganoff
- **Whatever cut of beef you use, the key to tenderizing it is to** **slice it thinly** ***against the grain***. If you do that, the beef will be tender and juicy, and it will cook quickly and evenly. Win, win, win.
- **Slice the beef when it’s very cold** (or even slightly frozen) with a nice [sharp knife](https://amzn.to/3nAmcTz). It’ll cut like butter\!
- **All about ROUX:** The first step towards making your beef stroganoff sauce is making a roux, which simply means a thick paste of flour + fat that forms the base of most creamy sauces. When it is time to whisk the flour into the sauce, give it a really good whisk and a little time. You want to cook out the flours’ rawness and create a cohesive roux before proceeding to the next step. That’ll ensure that your sauce is thick and creamy.
- **Don’t let the Stroganoff sauce boil\!** After you add the sour cream to the sauce, you’ll want to warm it through (of course) but be careful not to let the sauce fully boil or you’ll run the risk of curdling the sour cream.
## The Origins of Beef Stroganoff
Traditional beef Stroganoff originated in Russian as the name “Stroganoff” (or, in Russian, it would be “Stroganov”) implies. The creamy, beefy recipe was likely created in the early 1800s for members of the wealthy Russian Stroganov family to indulge in, probably by their French chef. How do we know? Well, it’s kind of a food history guess based on the fact that the recipe uses classic French techniques, like browning the meat quickly, and then making a pan sauce flavored with Dijon.
## How To Store
Leftover Stroganoff sauce is really delicious, and will keep in the **fridge for up to 4 days**. Store the sauce separately from any noodles or rice you might serve it with. Why? If you store them together, the noodles will get mushy. We don’t usually love to freeze creamy sauces like this but **you can freeze Stroganoff.** Just cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.
## How To Store + Freeze
Leftover Stroganoff sauce is really delicious, and will keep in the **fridge for up to 4 days**. Store the sauce separately from any noodles, potatoes or rice. Why? If you store them together, the noodles will get mushy. To **freeze Stroganoff sauce:** Cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.
## More Creamy Mushroom Dishes
- [ Mushroom Lasagna While this white mushroom lasagna recipe is rich and elevated, it’s made from a few simple ingredients. Make this lighter version of your favorite meal for a cozy end to your week\!](https://themodernproper.com/mushroom-lasagna)
- [ Wild Mushroom Risotto Our easy-peasy, creamy wild mushroom risotto recipe is such a richly flavorful, meatless main dish you’ll hunt for any excuse to make it again.](https://themodernproper.com/wild-mushroom-risotto)
- [ Mushroom Mac and Cheese Mac and cheese lovers, this one's for you! This mac and cheese is a real fun-guy, cremini mushroom that is. Bad dad jokes aside, we think you’ll love our shroomy version of the classic.](https://themodernproper.com/mushroom-mac-and-cheese)
- [ Rigatoni with Mushroom Sauce You’re going to love the rich, classic flavors in this recipe for easy rigatoni with mushroom sauce, perfect for any weeknight dinner.](https://themodernproper.com/rigatoni-with-mushroom-sauce)
## Get Cozy With More Hearty Recipes
For more recipe inspiration, follow us on [Facebook](https://www.facebook.com/themodernproper/), [Instagram](https://www.instagram.com/themodernproper), [TikTok](https://www.tiktok.com/@themodernproper) and [Pinterest](https://www.pinterest.com/themodernproper) or [order our cookbook](https://themodernproper.com/cookbook). We love when you share your meals. Tag us on Instagram using [\#themodernproper](https://www.instagram.com/explore/tags/themodernproper/). Happy cooking\!
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(17)
## Beef Stroganoff Recipe
Updated October 15, 2025
By [Natalie Mortimer](https://themodernproper.com/about/natalie-mortimer)
- Serves: 6
- Prep Time: 10 min
- Cook Time: 30 min
- Calories: 433
### Description
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
[Print Recipe](https://themodernproper.com/print/beef-stroganoff "Print this Recipe")
Pin Recipe
## đź’Ś Send yourself this recipe
### Ingredients
- 1 ½ pounds chuck or sirloin steak, fat trimmed and sliced into ¼-inch-thick strips
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 pound white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ÂĽ cup flour
- 2 cups beef stock
- 1 tablespoon minced, fresh thyme
- ÂĽ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- [Cooked pasta or mashed potatoes, for serving](https://themodernproper.com/classic-mashed-potatoes)
- Fresh parsley, finely chopped, for serving (optional)
### Method
1. Season the beef pieces all over with 1½ teaspoons of the salt.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Working in small batches, add the beef and cook, undisturbed, until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining beef, adding remaining olive oil as needed.
3. Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, for 1 more minute.
4. Stir in the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt and pepper and simmer, stirring often, until the mixture is starting to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream and Dijon mustard, until the sauce is combined. Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. Return the meat to the skillet and toss until fully coated.
5. Serve over pasta of your choice or mashed potatoes and sprinkle with parsley, if using.
## Related Recipes
### Nutrition Info
- Per Serving
- Amount
- Calories 433
- Protein 31 g
- Carbohydrates 14 g
- Total Fat 29 g
- Dietary Fiber 1 g
- Cholesterol 106 mg
- Sodium 990 mg
- Total Sugars 3 g
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Beef Stroganoff
## Questions & Reviews
Rated 4.6 stars by 17 readers
Ask a Question
or
Write a Review
Questions 4
Reviews 17
Avg: 4.6 / 5
- Fiona
I am a huge fan and make your recipes 3-4 times a week. This one is delicious too but I only used half the amount of mushrooms and it seemed like more than plenty. Two pounds is a lot. And I love mushrooms\!
Thanks Fiona, glad you enjoy our recipes! Feel free to use less next time.
- LTP
I've made this several times --my teenage & college-aged son love it --but I'm perplexed by what pan(s) you're using. I also use my enameled cast iron --like you. But each time I end up with a scorched mess in the pan to the point that tonight, I actually had to pull it and switch to my non-stick --and this was AFTER I tried just deglazing it! I want to use my enameled cast iron so I get that nice crispiness on the beef --but I end up with just a burned mess. I also tried just cutting the heat down but then the beef is more like steaming. I consider myself a pretty good home cook but I'm just wondering how you get a nice sear in your enameled cast iron without the burned mess. I also like using my enameled cast iron dutch oven (which I think is what you're using) so I can let the sauce / beef mixture hang out with the noodles. (it still turned out delicious!!)
Our recomendation is to make sure you're not over crowding your pan and reduce the heat then the meat should not steam.
- Macey
In the pictures you have with noodles, how many ounces of noodles were used?
12 ounces.
- Momof3
Is it possible to freeze this recipe? I've read arguements in both directions for freezing recipes that include sour cream.
I would just leave the sour cream out and freeze it. Then when you do go heat it up, add the sour cream once it is rewarmed. You will have 1/2 cup less sauce when you go to freeze it, but that should be ok. The night before you want to serve it, transfer it to the refrigerator to thaw. Then heat the sauce on the stove, and add the sour cream then. Enjoy\!
- Ann
5-star rating
Great recipe. Used low sodium beef broth instead of beef stock and 1/4 of a lg sweet onion.
Thanks Ann, glad you loved it\!
- Lola
5-star rating
Thank you for the nutritional information. How much is a serving? 1/2 cup or 1 cup.
About a cup not including the pasta or mash that you serve it on.
- Stev
5-star rating
Straightforward recipe with not too many ingredients. Sauce thickened nicely. I used stew beef and left it in while I made the sauce. Turned out great, would recommend.
Thanks, so glad you loved it\!
- Kathleen
5-star rating
This is absolutely delicious! Super easy to make, the perfect texture and creamy\!
This is my go to for stroganoff\!
Thanks Kathleen, so glad you loved it\!
- Tyler
1-star rating
Honestly, the nostalgic Hamburger Helper Beef Stroganoff is better than this. The mustard is about all we can taste and everything else is tasteless. Would not recommend this recipe.
Sorry this one was a miss for you.
- Natalie
4-star rating
The recipe is great but a tablespoon of mustard is way too much. It made the whole dish taste like mustard. Thankfully I had extra beef broth and some heavy cream to dilute the flavor. Otherwise perfect\!
- Amy
5-star rating
This is absolutely delicious. It is so flavorful and the texture is perfect\!
Thanks Amy, we are so glad you loved it\!
- Juliana
5-star rating
I made this recipe and my husband and I just loved it! He is not one to eat leftovers but we both had it left over. The ratio of sauce to meat and noodles and the combination of flavors was on point. I'm actually not a big fan of Dijon mustard but it was just enough and not too much. We will likely make this again and share with other family members to enjoy with us. Thank you for sharing.
Thanks Juliana, we are so glad you both loved this so much\!
- Julia
5-star rating
Made this for dinner with a nice piece of chuck roast and it was fantastic! Thank you for sharing the recipe.
Thanks Julia, we are so happy you loved it\!
- Leslie
5-star rating
Just made this, pretty much as written. Delicious\!
Thanks Leslie, we are so glad you love it\!
Load More Reviews
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## Save this Recipe
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đź’Ś FREE EMAIL BONUS: Call it a greatest-hits countdown, each day loaded with delicious dinner inspiration.
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| Readable Markdown | Updated October 15, 2025 / By [Natalie Mortimer](https://themodernproper.com/about/natalie-mortimer)
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
Categories
- Fall
- Winter
- Dinner
Beef Stroganoff is kind of in a class of its own, don’t you think? A lot of us grew up eating it, and so it doesn’t just taste great (though it does taste great!) but it also has an extra comforting nostalgia factor. Tender, slightly chewy (in a good way) pieces of beef, all coated in a slightly tangy sour cream sauce, plus mushrooms and onions make this traditional Russian sauce so irresistible to kids and adults alike. Spoon it over a big bowl of noodles or mashed potatoes, and you’re golden! If your family loves rich, earthy dishes like our super easy beef Stroganoff recipe, be sure to try [Creamy Mushroom Sauce](https://themodernproper.com/creamy-mushroom-sauce), [Wild Mushroom Chowder with Bacon and Leeks](https://themodernproper.com/wild-mushroom-chowder-with-bacon-and-leeks), and paprika-tinged [Hungarian Mushroom Soup](https://themodernproper.com/hungarian-mushroom-soup) soon, too! [Fall comfort food](https://themodernproper.com/40-best-fall-dinners) at its finest! For an even simpler beef dinner, try [ground beef and potatoes](https://themodernproper.com/ground-beef-and-potatoes).
## Key Ingredients For Stroganoff Sauce
Scroll down for the full recipe with measurements below.
- **Mushrooms**: These could be white button mushrooms or cremini mushrooms (also sometimes called Baby Bellas), either one would work fine.
- **Sour Cream**: Thick and tangy, sour cream is the very Russian source of this delicious sauce’s creaminess factor. Yum\!
- **Onions**: Onions and mushrooms are a fabulous combo, and they really show off their deliciousness in this classic cream sauce.
- **Beef stock**: We love a good swap, but in this case, only beef stock will work. No subs, please\!
- **Mustard**: Spicy Dijon mustard packs a punch, and it brings some much needed sharpness to our Stroganoff sauce, which is otherwise quite rich and heavy.
## The Best Cuts of Beef For Stroganoff
Making beef Stroganoff doesn’t have to break the bank. If you want to spring for an expensive cut of steak like a Ribeye, it’ll taste great in this recipe! But you don’t *have* to.
Here are three pretty-affordable cuts of beef that work well in Stroganoff:
- **Top sirloin steak:** Relatively affordable as steak goes, sirloin is a classic pick for Stroganoff. It’s lean and meaty, and it’s our favorite cut to use in this recipe.
- **Flank steak:** Another favorite, we usually reach for flank steak when we’re grilling. But it also works well in this recipe, if it’s what you have available.
- **Chuck roast:** Cheap and rich with marbling, chuck is an often-overlooked cut of beef that works great for Stroganoff.
## How To Make
1. **Slice** **the beef** into thin strips **against the grain.**
2. **Sear** **the steak** strips in a [hot pan](https://amzn.to/3Y7P3jO)! Work in batches, so that the pan stays hot.
3. **Sauté** mushrooms and onions in butter, and add garlic.
4. **Make it creamy:** Add a little flour, and [whisk](https://amzn.to/3nxl7vC) it in to make a roux, the base of your creamy beef stroganoff sauce.
5. **Add** **all of the things\!** Beef broth, thyme, Worcestershire sauce, spicy Dijon mustard, and sour cream.
6. **Add the beef** to the mushroomy stroganoff sauce, and admire your handiwork.
## 2 Ways To Serve Stroganoff
You may be tempted to simply grab a spoon and eat the Stroganoff sauce out of the pan, but it’s most delicious to eat it over something that’ll play nicely with the sauce. Two classic ways to serve it are:
- **Over noodles:** Egg noodles are pretty classic, but we also think [Homemade Pappardelle](https://themodernproper.com/homemade-pappardelle) would be amazing with Stroganoff.
- **Over mashed potatoes:** Imagine this creamy, tangy mushroom sauce pooling all over a big mound of [Mashed Potatoes](https://themodernproper.com/classic-mashed-potatoes)! Delicious, right?
## Tips For The BEST Stroganoff
- **Whatever cut of beef you use, the key to tenderizing it is to** **slice it thinly** ***against the grain***. If you do that, the beef will be tender and juicy, and it will cook quickly and evenly. Win, win, win.
- **Slice the beef when it’s very cold** (or even slightly frozen) with a nice [sharp knife](https://amzn.to/3nAmcTz). It’ll cut like butter\!
- **All about ROUX:** The first step towards making your beef stroganoff sauce is making a roux, which simply means a thick paste of flour + fat that forms the base of most creamy sauces. When it is time to whisk the flour into the sauce, give it a really good whisk and a little time. You want to cook out the flours’ rawness and create a cohesive roux before proceeding to the next step. That’ll ensure that your sauce is thick and creamy.
- **Don’t let the Stroganoff sauce boil\!** After you add the sour cream to the sauce, you’ll want to warm it through (of course) but be careful not to let the sauce fully boil or you’ll run the risk of curdling the sour cream.
## The Origins of Beef Stroganoff
Traditional beef Stroganoff originated in Russian as the name “Stroganoff” (or, in Russian, it would be “Stroganov”) implies. The creamy, beefy recipe was likely created in the early 1800s for members of the wealthy Russian Stroganov family to indulge in, probably by their French chef. How do we know? Well, it’s kind of a food history guess based on the fact that the recipe uses classic French techniques, like browning the meat quickly, and then making a pan sauce flavored with Dijon.
## How To Store
Leftover Stroganoff sauce is really delicious, and will keep in the **fridge for up to 4 days**. Store the sauce separately from any noodles or rice you might serve it with. Why? If you store them together, the noodles will get mushy. We don’t usually love to freeze creamy sauces like this but **you can freeze Stroganoff.** Just cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.
## How To Store + Freeze
Leftover Stroganoff sauce is really delicious, and will keep in the **fridge for up to 4 days**. Store the sauce separately from any noodles, potatoes or rice. Why? If you store them together, the noodles will get mushy. To **freeze Stroganoff sauce:** Cool the sauce completely, and store it in a freezer safe container. It will keep for up to 3 months. When you’re ready to enjoy it, let it defrost in the fridge for a day, and then warm it gently in a pan over low or medium-low heat until it’s warmed through.
More Creamy Mushroom Dishes
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## Beef Stroganoff Recipe
Updated October 15, 2025
- Serves: 6
- Prep Time: 10 min
- Cook Time: 30 min
- Calories: 433
### Description
A creamy mushroom sauce coats tender pieces of beef in our easy beef stroganoff recipe. My family adores this comforting childhood favorite, and yours will, too.
### Ingredients
- 1 ½ pounds chuck or sirloin steak, fat trimmed and sliced into ¼-inch-thick strips
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 pound white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- ÂĽ cup flour
- 2 cups beef stock
- 1 tablespoon minced, fresh thyme
- ÂĽ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- [Cooked pasta or mashed potatoes, for serving](https://themodernproper.com/classic-mashed-potatoes)
- Fresh parsley, finely chopped, for serving (optional)
### Method
1. Season the beef pieces all over with 1½ teaspoons of the salt.
2. In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Working in small batches, add the beef and cook, undisturbed, until browned, 1 to 2 minutes per side. Transfer to a plate. Repeat with the remaining beef, adding remaining olive oil as needed.
3. Reduce the heat to medium. Add the butter to the same skillet. Once the butter has melted, add the onion and mushrooms and cook until the onion softens and the mushrooms are starting to brown, about 5 minutes. Add the garlic and cook, stirring, until fragrant, for 1 more minute.
4. Stir in the flour and cook, stirring, for 1 minute. Slowly pour in the beef broth and stir until fully incorporated. Add the thyme, remaining ½ teaspoon salt and pepper and simmer, stirring often, until the mixture is starting to thicken, about 5 minutes. Stir in the Worcestershire sauce, sour cream and Dijon mustard, until the sauce is combined. Bring the sauce to a gentle simmer and cook until the sauce is thick enough to coat the back of a wooden spoon. Return the meat to the skillet and toss until fully coated.
5. Serve over pasta of your choice or mashed potatoes and sprinkle with parsley, if using.
- Calories 433
- Protein 31 g
- Carbohydrates 14 g
- Total Fat 29 g
- Dietary Fiber 1 g
- Cholesterol 106 mg
- Sodium 990 mg
- Total Sugars 3 g
- Ann
5-star rating
Thanks Ann, glad you loved it\!
- Lola
5-star rating
About a cup not including the pasta or mash that you serve it on.
- Stev
5-star rating
Thanks, so glad you loved it\!
- Kathleen
5-star rating
Thanks Kathleen, so glad you loved it\!
- Tyler
1-star rating
Sorry this one was a miss for you.
- Natalie
4-star rating
- Amy
5-star rating
Thanks Amy, we are so glad you loved it\!
- Juliana
5-star rating
Thanks Juliana, we are so glad you both loved this so much\!
- Julia
5-star rating
Thanks Julia, we are so happy you loved it\!
- Leslie
5-star rating
Thanks Leslie, we are so glad you love it\! |
| Shard | 37 (laksa) |
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