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1. Shard Calculation

Query:

Response:

Calculated Shard: 87 (from laksa088)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa087.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.billyparisi.com/easy-beef-stroganoff-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.billyparisi.com/easy-beef-stroganoff-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/","crawl_time":1775238181,"first_indexed_time":1579449693,"http_code":200,"src_unparsed":"com,billyparisi!www,\/easy-beef-stroganoff-recipe\/ s443","src_root_hash":"17989042323708156887","history_drop_reason":null,"meta_title":"Beef Stroganoff Recipe (Easy Classic!) - Chef Billy Parisi","meta_descriptions":["This classic beef stroganoff recipe is ready in 40 minutes with tender beef, mushrooms, and a rich creamy sauce perfect for weeknight meals."],"attrs_boilerpipe_text":"Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!\nThis post may contain affiliate links. Please read my\ndisclosure policy\n.\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\nI don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my\nsteak Pizzaiola\nor\nBistecca Alla Fiorentina\n. Both are big on taste and perfect when you’re craving something a little heartier.\nThis classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then.\nThe earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with\nrice pilaf\ninstead. It’s fun to see how recipes evolve while still keeping their roots.\nMy beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations.\nIngredients and Substitutions\nOil\n– You can use olive or avocado oil. In addition, beef tallow,\nclarified butter\n, or any neutral-flavored oil will work.\nBeef\n– I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.\nButter\n– I always use unsalted butter in my cooking and baking to control the sodium content.\nOnions and Garlic\n– You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.\nMushrooms\n– I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.\nAlcohol\n– Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it.\nStock\n– I used\nhomemade beef stock\nin this recipe. You can also use\nbrodo\nor even water.\nHerbs\n– Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish.\nMustard\n– Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.\nSour Cream\n– I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.\nNoodles\n– Any egg noodle of any width will work.\nHow to Make Beef Stroganoff\nHeat the pan:\nFirst thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking.\nSear the beef:\nI add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear.\nSet it aside:\nI transfer it to a plate and set it aside.\nMelt the butter:\nI add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients.\nCook the vegetables:\nI add in the onions and mushrooms and let them cook down for about 8 to 10 minutes.\nAdd the garlic:\nI toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn.\nCombine the beef:\nI add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir.\nDeglaze the pan:\nI pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms.\nBuild the sauce:\nI stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about &frac14; cup to &frac12; cup.\nCook the pasta:\nWhile the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente.\nFinish the sauce:\nOnce the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch.\nBring it all together:\nI add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve.\nchef tip + notes\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it!\nChoose the right cut:\nI sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\nBuild flavor early:\nI always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\nUse a large pan:\nI make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\nSlow cooker:\nI sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\nInstant Pot:\nI start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\nServing Suggestions\nOne of my favorite ways to serve beef stroganoff is over a bed of\nhomemade pasta\nso it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some\nmashed potatoes\nand call it a night.\nMake-Ahead and Storage\nMake-Ahead:\nThis is meant to be eaten as soon as it’s finished cooking.\nHow to Store:\nCover it and keep it in the refrigerator for up to 4 days.  It will freeze covered in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.\nHow to Reheat:\nAdd the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. \nMore Weeknight Recipes\nEasy Beef Stir Fry\nHomemade Sloppy Joe\nEasy Broiled Salmon\nChicken Saltimbocca\nGrilled Cheese Sandwich and Tomato Soup\n4.99\nfrom\n98\nvotes\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\nServings:\n6\nPrep Time:\n15\nminutes\nCook Time:\n25\nminutes\nTotal Time:\n40\nminutes\n2\ntablespoons\nneutral-flavored oil\n2\npounds\nthinly sliced top sirloin\n2\ntablespoons\nunsalted butter\n1\nthinly sliced white or yellow onion\n1\ncup\nsliced cremini mushrooms\n1\ncup\nsliced button mushrooms\n3\nfinely minced cloves of garlic\n1\/3\ncup\nbrandy\n3\ncups\nbeef stock\n2\nbay leaves\n1\ntablespoon\ncoarse ground mustard\n1 &frac12;\ncups\nsour cream\n1\ntablespoon\nchopped parsley + more for garnish\n1-\npound\nwide egg noodles\n,\nboiled and strained\ncoarse salt and fresh cracked pepper to taste\nAdd the oil to a large pan or pot over medium-high heat.\nOnce it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.\nAdd the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.\nAdd the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.\nDeglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.\nPour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1\/3.\nFinishby whisking in the sour cream, salt, pepper, and parsley.\nToss with noodles and garnish with extra parsley.\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it!\nChoose the right cut:\nI sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\nBuild flavor early:\nI always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\nUse a large pan:\nI make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\nSlow cooker:\nI sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\nInstant Pot:\nI start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\nMake-Ahead:\nThis is meant to be eaten as soon as it’s finished cooking.\nHow to Store:\nCover it and keep it in the refrigerator for up to 4 days.  It will freeze covered in plastic for up to 2 months.  Thaw for 1 day in the refrigerator before reheating.\nHow to Reheat:\nAdd the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.\nCalories:\n735\nkcal\nCarbohydrates:\n61\ng\nProtein:\n49\ng\nFat:\n29\ng\nSaturated Fat:\n11\ng\nPolyunsaturated Fat:\n3\ng\nMonounsaturated Fat:\n10\ng\nTrans Fat:\n0.2\ng\nCholesterol:\n197\nmg\nSodium:\n387\nmg\nPotassium:\n1161\nmg\nFiber:\n3\ng\nSugar:\n5\ng\nVitamin A:\n526\nIU\nVitamin C:\n3\nmg\nCalcium:\n140\nmg\nIron:\n4\nmg\nCourse:\nMain\nCuisine:\nrussian","attrs_markdown":"[Skip to content](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#body)\n\n[![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/logo.svg)](https:\/\/www.billyparisi.com\/)\n\nMenu\n\nClose Menu\n\n- [Recipes](https:\/\/www.billyparisi.com\/recipes\/)\n  - [Breakfast & Brunch](https:\/\/www.billyparisi.com\/category\/recipes\/breakfast-brunch\/)\n  - [Lunch](https:\/\/www.billyparisi.com\/category\/recipes\/lunch\/)\n  - [Dinner](https:\/\/www.billyparisi.com\/category\/recipes\/dinner\/)\n  - [Dessert](https:\/\/www.billyparisi.com\/category\/recipes\/dessert\/)\n  - [Beverages](https:\/\/www.billyparisi.com\/category\/recipes\/beverages\/)\n  - [Soups](https:\/\/www.billyparisi.com\/category\/recipes\/soups\/)\n  - [Main Course](https:\/\/www.billyparisi.com\/category\/recipes\/main-course\/)\n  - [Appetizers](https:\/\/www.billyparisi.com\/category\/recipes\/appetizers\/)\n  - [Salads](https:\/\/www.billyparisi.com\/category\/recipes\/salads\/)\n  - [Side Dishes](https:\/\/www.billyparisi.com\/category\/recipes\/side-dishes\/)\n  - [Breads](https:\/\/www.billyparisi.com\/category\/recipes\/breads\/)\n  - [Sauces](https:\/\/www.billyparisi.com\/category\/recipes\/sauces\/)\n  - [Seasonings](https:\/\/www.billyparisi.com\/category\/recipes\/seasonings\/)\n  - [Grilling & BBQ](https:\/\/www.billyparisi.com\/category\/recipes\/grilling-bbq\/)\n  - [Toppings & Accompaniments](https:\/\/www.billyparisi.com\/category\/recipes\/toppings-accompaniments\/)\n- [Cooking Techniques](https:\/\/www.billyparisi.com\/category\/cooking-techniques\/)\n- [Subscribe](https:\/\/www.billyparisi.com\/email-sign-up\/)\n\n- [Shop](https:\/\/www.billyparisi.com\/shop\/)\n- [About](https:\/\/www.billyparisi.com\/about\/)\n  - [Life](https:\/\/www.billyparisi.com\/category\/life\/)\n  - [The Garden](https:\/\/www.billyparisi.com\/about\/the-garden\/)\n  - [The Studio](https:\/\/www.billyparisi.com\/about\/the-studio\/)\n- [My Recipe Box](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#list\/my-favorites)\n\nClose Search\n\n## Find a Recipe\n\nGet 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\\!\n\n[Home](https:\/\/www.billyparisi.com\/)\n\n[Recipes](https:\/\/www.billyparisi.com\/recipes\/)\n\n[Main Course](https:\/\/www.billyparisi.com\/category\/recipes\/main-course\/)\n\nBeef Stroganoff Recipe\n\n- [Recipe](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#recipe)\n- [Video](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#recipe-video)\n- [Share](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/)\n\n# Beef Stroganoff Recipe\n[![Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2025\/05\/billy-byline.jpg)](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n\nBy [Chef Billy Parisi](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n\n- Published\n  January 22, 2024\n- [164 comments](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comments)\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.billyparisi.com\/privacy-policy\/).\n\n![beef stroganoff with parsley and egg noodles on a plate](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/stroganoff-5-150x150.jpg)\n\n![plate of mushrooms, beef and onions in a stroganoff sauce](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![plate of mushrooms, beef and onions in a stroganoff sauce](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/stroganoff-6-150x150.jpg)\n\n![bowl of beef stroganoff with noodles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![bowl of beef stroganoff with noodles](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/stroganoff-4-150x150.jpg)\n\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\n\n![bowl of beef stroganoff with noodles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C\/svg%3E)\n\n![bowl of beef stroganoff with noodles](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/stroganoff-4.jpg)\n\nI don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my [steak Pizzaiola](https:\/\/www.billyparisi.com\/steak-pizzaiola-recipe\/) or [Bistecca Alla Fiorentina](https:\/\/www.billyparisi.com\/bistecca-alla-fiorentina-recipe-florentine-steak\/). Both are big on taste and perfect when you’re craving something a little heartier.\n\n## Beef Stroganoff\nThis classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then.\n\nThe earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with [rice pilaf](https:\/\/www.billyparisi.com\/traditional-rice-pilaf-recipe\/) instead. It’s fun to see how recipes evolve while still keeping their roots.\n\nMy beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations.\n\n## Ingredients and Substitutions\n- **Oil** – You can use olive or avocado oil. In addition, beef tallow, [clarified butter](https:\/\/www.billyparisi.com\/clarified-butter-recipe\/), or any neutral-flavored oil will work.\n- **Beef** – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.\n- **Butter** – I always use unsalted butter in my cooking and baking to control the sodium content.\n- **Onions and Garlic** – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.\n- **Mushrooms** – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.\n- **Alcohol** – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it.\n- **Stock** – I used [homemade beef stock](https:\/\/www.billyparisi.com\/homemade-beef-stock-recipe\/) in this recipe. You can also use [brodo](https:\/\/www.billyparisi.com\/homemade-brodo-recipe-italian-meat-broth\/) or even water.\n- **Herbs** – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish.\n- **Mustard** – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.\n- **Sour Cream** – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.\n- **Noodles** – Any egg noodle of any width will work.\n## How to Make Beef Stroganoff\n**Heat the pan:** First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking.\n\n![adding oil to a pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding oil to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-1.jpg)\n\n**Sear the beef:** I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear.\n\n![cooking beef](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![cooking beef](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-2.jpg)\n\n**Set it aside:** I transfer it to a plate and set it aside.\n\n![setting cooked beef to the side](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![setting cooked beef to the side](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-3.jpg)\n\n**Melt the butter:** I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients.\n\n![adding butter to a pan](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding butter to a pan](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-4.jpg)\n\n**Cook the vegetables:** I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes.\n\n![cooking onions and mushrooms](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![cooking onions and mushrooms](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-5.jpg)\n\n**Add the garlic:** I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn.\n\n![adding garlic to cooked mushrooms and onions](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding garlic to cooked mushrooms and onions](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-6.jpg)\n\n**Combine the beef:** I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir.\n\n![adding cooked beef to a pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding cooked beef to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-7.jpg)\n\n**Deglaze the pan:** I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms.\n\n![adding brandy to a pot](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding brandy to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-8.jpg)\n\n**Build the sauce:** I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about \\&frac14; cup to \\&frac12; cup.\n\n![adding a bay leaf and beef stock to mushrooms and onions](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![adding a bay leaf and beef stock to mushrooms and onions](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-9.jpg)\n\n**Cook the pasta:** While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente.\n\n![boiling egg noodles](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![boiling egg noodles](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-10.jpg)\n\n**Finish the sauce:** Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch.\n\n![mixing a beef stroganoff](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![mixing a beef stroganoff](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-11.jpg)\n\n**Bring it all together:** I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve.\n\n![tossing noodles with beef stroganoff](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C\/svg%3E)\n\n![tossing noodles with beef stroganoff](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-12.jpg)\n\n![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='100'%20height='100'%20viewBox='0%200%20100%20100'%3E%3C\/svg%3E)\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n\n## chef tip + notes\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\\!\n\n- **Choose the right cut:** I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\n- **Build flavor early:** I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\n- **Use a large pan:** I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\n- **Slow cooker:** I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\n- **Instant Pot:** I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\n## Serving Suggestions\nOne of my favorite ways to serve beef stroganoff is over a bed of [homemade pasta](https:\/\/www.billyparisi.com\/homemade-pasta-dough-recipe\/) so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some [mashed potatoes](https:\/\/www.billyparisi.com\/creamy-mashed-potatoes-recipe\/) and call it a night.\n\n## Make-Ahead and Storage\n**Make-Ahead:** This is meant to be eaten as soon as it’s finished cooking.\n\n**How to Store:** Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.\n\n**How to Reheat:** Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.\n\n## More Weeknight Recipes\n- [Easy Beef Stir Fry](https:\/\/www.billyparisi.com\/easy-beef-stir-fry-recipe\/)\n- [Homemade Sloppy Joe](https:\/\/www.billyparisi.com\/homemade-sloppy-joe-recipe\/)\n- [Easy Broiled Salmon](https:\/\/www.billyparisi.com\/easy-broiled-salmon-recipe\/)\n- [Chicken Saltimbocca](https:\/\/www.billyparisi.com\/chicken-saltimbocca-recipe\/)\n- [Grilled Cheese Sandwich and Tomato Soup](https:\/\/www.billyparisi.com\/tomato-soup-recipe-and-grilled-cheese-with-prosciutto\/)\n\n![Let's Cook - Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='120'%20height='119'%20viewBox='0%200%20120%20119'%3E%3C\/svg%3E)\n\n![Let's Cook - Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/sticker.svg)\n### Video\n[Save](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/)[Saved](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/)\n\n## Beef Stroganoff Recipe\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='240'%20viewBox='0%200%20240%20240'%3E%3C\/svg%3E)\n\n![](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/beef-strogg-1-285x285.jpg)\n\n[Share](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/)\n\n[Print](https:\/\/www.billyparisi.com\/wprm_print\/beef-stroganoff-recipe)\n\n4\\.99 from 98 votes\n\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\n\nServings: 6\n\nPrep Time: 15 minutes minutes\n\nCook Time: 25 minutes minutes\n\nTotal Time: 40 minutes minutes\n\n### Ingredients\n- 2 tablespoons neutral-flavored oil\n- 2 pounds thinly sliced top sirloin\n- 2 tablespoons unsalted butter\n- 1 thinly sliced white or yellow onion\n- 1 cup sliced cremini mushrooms\n- 1 cup sliced button mushrooms\n- 3 finely minced cloves of garlic\n- 1\/3 cup brandy\n- 3 cups [beef stock](https:\/\/www.billyparisi.com\/homemade-beef-stock-recipe\/)\n- 2 bay leaves\n- 1 tablespoon coarse ground mustard\n- 1 \\&frac12; cups sour cream\n- 1 tablespoon chopped parsley + more for garnish\n- 1- pound wide egg noodles, boiled and strained\n- coarse salt and fresh cracked pepper to taste\n\n### Instructions\n- Add the oil to a large pan or pot over medium-high heat.\n- Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.\n- Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.\n- Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.\n- Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.\n- Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1\/3.\n- Finishby whisking in the sour cream, salt, pepper, and parsley.\n- Toss with noodles and garnish with extra parsley.\n\n### Notes\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\\!\n\n**Choose the right cut:** I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\n\n**Build flavor early:** I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\n\n**Use a large pan:** I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\n\n**Slow cooker:** I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\n\n**Instant Pot:** I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\n\n**Make-Ahead:** This is meant to be eaten as soon as it’s finished cooking.\n\n**How to Store:** Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.\n\n**How to Reheat:** Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.\n\n### Nutrition\nCalories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0\\.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg\n\nCourse: Main\n\nCuisine: russian\n\nAuthor: [Chef Billy Parisi](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n## Share this Post\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\n## Add a comment [Cancel reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 164 comments\n- - Lisa Edgar\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 30, 2026\n  \n  Chef Billy,  \n   First off I have to say I was first introduced to beef stroganoff by my mom using canned mushroom soup. Good intentions, not the best recipe.\n  \n  I’ve tried so many different recipes over the years and yours is absolutely the best I’ve had. Your directions are easy and clear. Love the addition of the bay leaf, brandy and the mustard.\n  \n  Look forward each day to see what new recipes are in my inbox from Chef Billy.\n  \n  Thank you so much.\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-420333)\n  - - Chef Billy Parisi\n    \n    February 14, 2026\n    \n    My pleasure\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-422135)\n- - Christine\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 28, 2026\n  \n  Delicious. Beef Stroganoff is one of my husbands favorites and believe me I’m adventurous in the kitchen and have tried several versions. This one by far is now my go to. Getting those onions and mushrooms carnalized made such a difference and then deglazing with brandy. Opted to bring it all together in slow cooker and 3-4 hours on low, worked well for me. I followed the recipe for the most part with one deviation, not by choice but by chance. When I went to add in sour cream I found the container nearly empty; darn kitchen fairies scoped it up with chips. Only got about 1\/2 cup of sour cream out of that and luckily had some Neufchatel Cheese to make up the difference ~ 4 ounces; I chunked it into small cubes and added it on top of stroganoff finishing in the slow cooker about an hour before it was done and it melted nicely on top and was easy to mix in. The instructions for left overs worked like a charm; just a little bit of beef broth ~1 + tablespoon beef stock brought it back beautifully. I started with 1 tablespoon in a large skillet, added the left over stroggie on top and put it on a low, low flame for a gentle reheat. Once it started getting warm added another tablespoon of beef stock but I attribute that to the cream cheese. If I had used 100% sour cream, probably would not have had to add an additional splash of stock. Enjoy\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-420184)\n  - - Chef Billy Parisi\n    \n    February 1, 2026\n    \n    Thanks for giving it a try\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-420576)\n- - Linda\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 25, 2026\n  \n  Made this Sunday snow meal.  \n   Husband loves it.  \n   Thank you for sharing.\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-419966)\n  - - Chef Billy Parisi\n    \n    February 14, 2026\n    \n    My pleasure.\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-422145)\n- - Eli Brunson\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 21, 2026\n  \n  Oh Billy you are the BEST! I used to follow Martha Stewart and after I found my Brooklyn Boy I never looked back! I use your recipes at LEAST 5 times a week! TRUTH!!! This one is one of my top 10. Tomorrow is your jambalaya ( I have made numerous times) Thank you for your recipes, videos and advice! You are my inspiration 😊\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-419627)\n  - - Chef Billy Parisi\n    \n    January 21, 2026\n    \n    My pleasure! So glad you’re enjoying them\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-419628)\n- - Tom Davis\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 2, 2026\n  \n  We followed the recipe and were very pleased with the dish. It reminded us of what our mothers used to make.\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-417549)\n  - - Chef Billy Parisi\n    \n    January 2, 2026\n    \n    Fantastic\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-417606)\n- - Carole Bratteig\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  December 30, 2025\n  \n  This was easy and delicious! Thank you chef\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-417330)\n  - - Chef Billy Parisi\n    \n    December 30, 2025\n    \n    My pleasure\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-417342)\n- - dawn\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  December 14, 2025\n  \n  This is by far the best stroganoff I have ever tasted. I’m delighted that this recipe calls for brandy, bay leaves, and mustard rather than Worcestershire sauce. This is so much better. Reheats beautifully. I love your philosophy and your attitude. You are truly inspiring. Thnx so much Chef.\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-415903)\n  - - Chef Billy Parisi\n    \n    December 15, 2025\n    \n    Thanks for making it\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-415956)\n- - Judy\n  \n  November 6, 2025\n  \n  I have two pork tenderloins that I need to use. Could I use them in this recipe, making no further changes? Thanks a bunch\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-412313)\n  - ![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n    \n    January 9, 2026\n    \n    Possibly?\n    \n    - [Reply](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/#comment-418505)\n\n[Load More](https:\/\/www.billyparisi.com\/easy-beef-stroganoff-recipe\/comment-page-10\/#comments)\n\n![Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1480'%20height='1274'%20viewBox='0%200%201480%201274'%3E%3C\/svg%3E)\n\n![Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/billy-parisi-2.jpg)\n\nChef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. [Learn more](https:\/\/www.billyparisi.com\/about\/).\n\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\n## What’s Popular\n- [![Pulled smoked pork shoulder on a sheet tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='380'%20height='380'%20viewBox='0%200%20380%20380'%3E%3C\/svg%3E) ![Pulled smoked pork shoulder on a sheet tray](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/smoked-pork-bbq-380x380.jpg) Smoked Pork Shoulder Recipe](https:\/\/www.billyparisi.com\/smoked-pulled-pork-shoulder-recipe\/)\n- [![bowl of vinegar based coleslaw](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E) ![bowl of vinegar based coleslaw](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/08\/slaw-featured.jpg) Vinegar-Based Coleslaw Recipe](https:\/\/www.billyparisi.com\/vinegar-based-coleslaw\/)\n- [![bone in ribeye roast with horseradish cream](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='380'%20height='380'%20viewBox='0%200%20380%20380'%3E%3C\/svg%3E) ![bone in ribeye roast with horseradish cream](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2021\/12\/prime-rib-1-380x380.jpg) Bone-In Standing Ribeye Roast Recipe](https:\/\/www.billyparisi.com\/bone-in-standing-ribeye-roast-recipe-with-red-wine-pan-sauce\/)\n\n## As Seen On\n- ![Men's Journal](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='25'%20viewBox='0%200%20115%2025'%3E%3C\/svg%3E)\n  ![Men's Journal](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/mens-journal.svg)\n- ![The Daily Meal](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='19'%20viewBox='0%200%20115%2019'%3E%3C\/svg%3E)\n  ![The Daily Meal](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/the-daily-meal.svg)\n- ![Serious Eats](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='50'%20height='40'%20viewBox='0%200%2050%2040'%3E%3C\/svg%3E)\n  ![Serious Eats](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/serious-eats.svg)\n- ![Cooking Channel](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='27'%20viewBox='0%200%20115%2027'%3E%3C\/svg%3E)\n  ![Cooking Channel](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/cooking-channel.svg)\n- ![Aol](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='63'%20height='25'%20viewBox='0%200%2063%2025'%3E%3C\/svg%3E)\n  ![Aol](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/aol.svg)\n- ![Parade](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='26'%20viewBox='0%200%20115%2026'%3E%3C\/svg%3E)\n  ![Parade](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/parade.svg)\n- ![Food Network](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='40'%20height='40'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)\n  ![Food Network](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/food-network.svg)\n\n![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='160'%20height='160'%20viewBox='0%200%20160%20160'%3E%3C\/svg%3E)\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp-gold.svg)\n\n## Sign up to get new recipes each week\\!\n## Follow\n\n- © 2026 Chef Billy Parisi\n- [Contact](https:\/\/www.billyparisi.com\/contact\/)\n- [Privacy Policy](https:\/\/www.billyparisi.com\/privacy-policy\/)\n- [Site by cre8d](https:\/\/www.cre8d-design.com\/)\n\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\nClose","attrs_readable_markdown":"Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\\!\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.billyparisi.com\/privacy-policy\/).\n\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\n\n![bowl of beef stroganoff with noodles](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/stroganoff-4.jpg)\n\nI don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my [steak Pizzaiola](https:\/\/www.billyparisi.com\/steak-pizzaiola-recipe\/) or [Bistecca Alla Fiorentina](https:\/\/www.billyparisi.com\/bistecca-alla-fiorentina-recipe-florentine-steak\/). Both are big on taste and perfect when you’re craving something a little heartier.\n\nThis classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then.\n\nThe earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with [rice pilaf](https:\/\/www.billyparisi.com\/traditional-rice-pilaf-recipe\/) instead. It’s fun to see how recipes evolve while still keeping their roots.\n\nMy beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations.\n\n## Ingredients and Substitutions\n- **Oil** – You can use olive or avocado oil. In addition, beef tallow, [clarified butter](https:\/\/www.billyparisi.com\/clarified-butter-recipe\/), or any neutral-flavored oil will work.\n- **Beef** – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.\n- **Butter** – I always use unsalted butter in my cooking and baking to control the sodium content.\n- **Onions and Garlic** – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.\n- **Mushrooms** – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.\n- **Alcohol** – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it.\n- **Stock** – I used [homemade beef stock](https:\/\/www.billyparisi.com\/homemade-beef-stock-recipe\/) in this recipe. You can also use [brodo](https:\/\/www.billyparisi.com\/homemade-brodo-recipe-italian-meat-broth\/) or even water.\n- **Herbs** – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish.\n- **Mustard** – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.\n- **Sour Cream** – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.\n- **Noodles** – Any egg noodle of any width will work.\n## How to Make Beef Stroganoff\n**Heat the pan:** First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking.\n\n![adding oil to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-1.jpg)\n\n**Sear the beef:** I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear.\n\n![cooking beef](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-2.jpg)\n\n**Set it aside:** I transfer it to a plate and set it aside.\n\n![setting cooked beef to the side](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-3.jpg)\n\n**Melt the butter:** I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients.\n\n![adding butter to a pan](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-4.jpg)\n\n**Cook the vegetables:** I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes.\n\n![cooking onions and mushrooms](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-5.jpg)\n\n**Add the garlic:** I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn.\n\n![adding garlic to cooked mushrooms and onions](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-6.jpg)\n\n**Combine the beef:** I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir.\n\n![adding cooked beef to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-7.jpg)\n\n**Deglaze the pan:** I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms.\n\n![adding brandy to a pot](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-8.jpg)\n\n**Build the sauce:** I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about \\&frac14; cup to \\&frac12; cup.\n\n![adding a bay leaf and beef stock to mushrooms and onions](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-9.jpg)\n\n**Cook the pasta:** While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente.\n\n![boiling egg noodles](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-10.jpg)\n\n**Finish the sauce:** Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch.\n\n![mixing a beef stroganoff](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-11.jpg)\n\n**Bring it all together:** I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve.\n\n![tossing noodles with beef stroganoff](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2024\/01\/stroganoff-process-12.jpg)\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n\n## chef tip + notes\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\\!\n\n- **Choose the right cut:** I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\n- **Build flavor early:** I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\n- **Use a large pan:** I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\n- **Slow cooker:** I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\n- **Instant Pot:** I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\n## Serving Suggestions\nOne of my favorite ways to serve beef stroganoff is over a bed of [homemade pasta](https:\/\/www.billyparisi.com\/homemade-pasta-dough-recipe\/) so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some [mashed potatoes](https:\/\/www.billyparisi.com\/creamy-mashed-potatoes-recipe\/) and call it a night.\n\n## Make-Ahead and Storage\n**Make-Ahead:** This is meant to be eaten as soon as it’s finished cooking.\n\n**How to Store:** Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.\n\n**How to Reheat:** Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.\n\n## More Weeknight Recipes\n- [Easy Beef Stir Fry](https:\/\/www.billyparisi.com\/easy-beef-stir-fry-recipe\/)\n- [Homemade Sloppy Joe](https:\/\/www.billyparisi.com\/homemade-sloppy-joe-recipe\/)\n- [Easy Broiled Salmon](https:\/\/www.billyparisi.com\/easy-broiled-salmon-recipe\/)\n- [Chicken Saltimbocca](https:\/\/www.billyparisi.com\/chicken-saltimbocca-recipe\/)\n- [Grilled Cheese Sandwich and Tomato Soup](https:\/\/www.billyparisi.com\/tomato-soup-recipe-and-grilled-cheese-with-prosciutto\/)\n\n![Let's Cook - Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/sticker.svg)\n\n![](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/10\/beef-strogg-1-285x285.jpg)\n\n4\\.99 from 98 votes\n\nThis classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.\n\nServings: 6\n\nPrep Time: 15 minutes\n\nCook Time: 25 minutes\n\nTotal Time: 40 minutes\n\n- 2 tablespoons neutral-flavored oil\n- 2 pounds thinly sliced top sirloin\n- 2 tablespoons unsalted butter\n- 1 thinly sliced white or yellow onion\n- 1 cup sliced cremini mushrooms\n- 1 cup sliced button mushrooms\n- 3 finely minced cloves of garlic\n- 1\/3 cup brandy\n- 3 cups [beef stock](https:\/\/www.billyparisi.com\/homemade-beef-stock-recipe\/)\n- 2 bay leaves\n- 1 tablespoon coarse ground mustard\n- 1 \\&frac12; cups sour cream\n- 1 tablespoon chopped parsley + more for garnish\n- 1- pound wide egg noodles, boiled and strained\n- coarse salt and fresh cracked pepper to taste\n\n- Add the oil to a large pan or pot over medium-high heat.\n- Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.\n- Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.\n- Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.\n- Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.\n- Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1\/3.\n- Finishby whisking in the sour cream, salt, pepper, and parsley.\n- Toss with noodles and garnish with extra parsley.\n\nMy best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\\!\n\n**Choose the right cut:** I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.\n\n**Build flavor early:** I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.\n\n**Use a large pan:** I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.\n\n**Slow cooker:** I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.\n\n**Instant Pot:** I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.\n\n**Make-Ahead:** This is meant to be eaten as soon as it’s finished cooking.\n\n**How to Store:** Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.\n\n**How to Reheat:** Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.\n\nCalories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0\\.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg\n\nCourse: Main\n\nCuisine: russian","meta_canonical":null}

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Boilerpipe Text	Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly! This post may contain affiliate links. Please read my disclosure policy . This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. I don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my steak Pizzaiola or Bistecca Alla Fiorentina . Both are big on taste and perfect when you’re craving something a little heartier. This classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then. The earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with rice pilaf instead. It’s fun to see how recipes evolve while still keeping their roots. My beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations. Ingredients and Substitutions Oil – You can use olive or avocado oil. In addition, beef tallow, clarified butter , or any neutral-flavored oil will work. Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon. Butter – I always use unsalted butter in my cooking and baking to control the sodium content. Onions and Garlic – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves. Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe. Alcohol – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it. Stock – I used homemade beef stock in this recipe. You can also use brodo or even water. Herbs – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish. Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard. Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt. Noodles – Any egg noodle of any width will work. How to Make Beef Stroganoff Heat the pan: First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking. Sear the beef: I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear. Set it aside: I transfer it to a plate and set it aside. Melt the butter: I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients. Cook the vegetables: I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes. Add the garlic: I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn. Combine the beef: I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir. Deglaze the pan: I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms. Build the sauce: I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about ¼ cup to ½ cup. Cook the pasta: While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente. Finish the sauce: Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch. Bring it all together: I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve. chef tip + notes My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it! Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. Serving Suggestions One of my favorite ways to serve beef stroganoff is over a bed of homemade pasta so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some mashed potatoes and call it a night. Make-Ahead and Storage Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. More Weeknight Recipes Easy Beef Stir Fry Homemade Sloppy Joe Easy Broiled Salmon Chicken Saltimbocca Grilled Cheese Sandwich and Tomato Soup 4.99 from 98 votes This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes 2 tablespoons neutral-flavored oil 2 pounds thinly sliced top sirloin 2 tablespoons unsalted butter 1 thinly sliced white or yellow onion 1 cup sliced cremini mushrooms 1 cup sliced button mushrooms 3 finely minced cloves of garlic 1/3 cup brandy 3 cups beef stock 2 bay leaves 1 tablespoon coarse ground mustard 1 ½ cups sour cream 1 tablespoon chopped parsley + more for garnish 1- pound wide egg noodles , boiled and strained coarse salt and fresh cracked pepper to taste Add the oil to a large pan or pot over medium-high heat. Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate. Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes. Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan. Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed. Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3. Finishby whisking in the sour cream, salt, pepper, and parsley. Toss with noodles and garnish with extra parsley. My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it! Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. Calories: 735 kcal Carbohydrates: 61 g Protein: 49 g Fat: 29 g Saturated Fat: 11 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 10 g Trans Fat: 0.2 g Cholesterol: 197 mg Sodium: 387 mg Potassium: 1161 mg Fiber: 3 g Sugar: 5 g Vitamin A: 526 IU Vitamin C: 3 mg Calcium: 140 mg Iron: 4 mg Course: Main Cuisine: russian
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[Home](https://www.billyparisi.com/) [Recipes](https://www.billyparisi.com/recipes/) [Main Course](https://www.billyparisi.com/category/recipes/main-course/) Beef Stroganoff Recipe - [Recipe](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#recipe) - [Video](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#recipe-video) - [Share](https://www.billyparisi.com/easy-beef-stroganoff-recipe/) # Beef Stroganoff Recipe [![Billy Parisi](https://www.billyparisi.com/wp-content/uploads/2025/05/billy-byline.jpg)](https://www.billyparisi.com/billy-parisi-bio/) By [Chef Billy Parisi](https://www.billyparisi.com/billy-parisi-bio/) - Published January 22, 2024 - [164 comments](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comments) This post may contain affiliate links. Please read my [disclosure policy](https://www.billyparisi.com/privacy-policy/). ![beef stroganoff with parsley and egg noodles on a plate](https://www.billyparisi.com/wp-content/uploads/2019/10/stroganoff-5-150x150.jpg) ![plate of mushrooms, beef and onions in a stroganoff sauce](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![plate of mushrooms, beef and onions in a stroganoff sauce](https://www.billyparisi.com/wp-content/uploads/2019/10/stroganoff-6-150x150.jpg) ![bowl of beef stroganoff with noodles](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![bowl of beef stroganoff with noodles](https://www.billyparisi.com/wp-content/uploads/2019/10/stroganoff-4-150x150.jpg) This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. ![bowl of beef stroganoff with noodles](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C/svg%3E) ![bowl of beef stroganoff with noodles](https://www.billyparisi.com/wp-content/uploads/2019/10/stroganoff-4.jpg) I don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my [steak Pizzaiola](https://www.billyparisi.com/steak-pizzaiola-recipe/) or [Bistecca Alla Fiorentina](https://www.billyparisi.com/bistecca-alla-fiorentina-recipe-florentine-steak/). Both are big on taste and perfect when you’re craving something a little heartier. ## Beef Stroganoff This classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then. The earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with [rice pilaf](https://www.billyparisi.com/traditional-rice-pilaf-recipe/) instead. It’s fun to see how recipes evolve while still keeping their roots. My beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations. ## Ingredients and Substitutions - Oil – You can use olive or avocado oil. In addition, beef tallow, [clarified butter](https://www.billyparisi.com/clarified-butter-recipe/), or any neutral-flavored oil will work. - Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon. - Butter – I always use unsalted butter in my cooking and baking to control the sodium content. - Onions and Garlic – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves. - Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe. - Alcohol – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it. - Stock – I used [homemade beef stock](https://www.billyparisi.com/homemade-beef-stock-recipe/) in this recipe. You can also use [brodo](https://www.billyparisi.com/homemade-brodo-recipe-italian-meat-broth/) or even water. - Herbs – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish. - Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard. - Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt. - Noodles – Any egg noodle of any width will work. ## How to Make Beef Stroganoff Heat the pan: First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking. ![adding oil to a pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding oil to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-1.jpg) Sear the beef: I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear. ![cooking beef](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![cooking beef](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-2.jpg) Set it aside: I transfer it to a plate and set it aside. ![setting cooked beef to the side](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![setting cooked beef to the side](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-3.jpg) Melt the butter: I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients. ![adding butter to a pan](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding butter to a pan](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-4.jpg) Cook the vegetables: I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes. ![cooking onions and mushrooms](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![cooking onions and mushrooms](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-5.jpg) Add the garlic: I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn. ![adding garlic to cooked mushrooms and onions](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding garlic to cooked mushrooms and onions](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-6.jpg) Combine the beef: I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir. ![adding cooked beef to a pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding cooked beef to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-7.jpg) Deglaze the pan: I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms. ![adding brandy to a pot](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding brandy to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-8.jpg) Build the sauce: I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about \¼ cup to \½ cup. ![adding a bay leaf and beef stock to mushrooms and onions](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![adding a bay leaf and beef stock to mushrooms and onions](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-9.jpg) Cook the pasta: While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente. ![boiling egg noodles](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![boiling egg noodles](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-10.jpg) Finish the sauce: Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch. ![mixing a beef stroganoff](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![mixing a beef stroganoff](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-11.jpg) Bring it all together: I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve. ![tossing noodles with beef stroganoff](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='350'%20viewBox='0%200%20650%20350'%3E%3C/svg%3E) ![tossing noodles with beef stroganoff](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-12.jpg) ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='100'%20height='100'%20viewBox='0%200%20100%20100'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) ## chef tip + notes My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\! - Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. - Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. - Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. - Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. - Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. ## Serving Suggestions One of my favorite ways to serve beef stroganoff is over a bed of [homemade pasta](https://www.billyparisi.com/homemade-pasta-dough-recipe/) so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some [mashed potatoes](https://www.billyparisi.com/creamy-mashed-potatoes-recipe/) and call it a night. ## Make-Ahead and Storage Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. ## More Weeknight Recipes - [Easy Beef Stir Fry](https://www.billyparisi.com/easy-beef-stir-fry-recipe/) - [Homemade Sloppy Joe](https://www.billyparisi.com/homemade-sloppy-joe-recipe/) - [Easy Broiled Salmon](https://www.billyparisi.com/easy-broiled-salmon-recipe/) - [Chicken Saltimbocca](https://www.billyparisi.com/chicken-saltimbocca-recipe/) - [Grilled Cheese Sandwich and Tomato Soup](https://www.billyparisi.com/tomato-soup-recipe-and-grilled-cheese-with-prosciutto/) ![Let's Cook - Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='120'%20height='119'%20viewBox='0%200%20120%20119'%3E%3C/svg%3E) ![Let's Cook - Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/sticker.svg) ### Video [Save](https://www.billyparisi.com/easy-beef-stroganoff-recipe/)[Saved](https://www.billyparisi.com/easy-beef-stroganoff-recipe/) ## Beef Stroganoff Recipe ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='240'%20viewBox='0%200%20240%20240'%3E%3C/svg%3E) ![](https://www.billyparisi.com/wp-content/uploads/2019/10/beef-strogg-1-285x285.jpg) [Share](https://www.billyparisi.com/easy-beef-stroganoff-recipe/) [Print](https://www.billyparisi.com/wprm_print/beef-stroganoff-recipe) 4\.99 from 98 votes This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. Servings: 6 Prep Time: 15 minutes minutes Cook Time: 25 minutes minutes Total Time: 40 minutes minutes ### Ingredients - 2 tablespoons neutral-flavored oil - 2 pounds thinly sliced top sirloin - 2 tablespoons unsalted butter - 1 thinly sliced white or yellow onion - 1 cup sliced cremini mushrooms - 1 cup sliced button mushrooms - 3 finely minced cloves of garlic - 1/3 cup brandy - 3 cups [beef stock](https://www.billyparisi.com/homemade-beef-stock-recipe/) - 2 bay leaves - 1 tablespoon coarse ground mustard - 1 \½ cups sour cream - 1 tablespoon chopped parsley + more for garnish - 1- pound wide egg noodles, boiled and strained - coarse salt and fresh cracked pepper to taste ### Instructions - Add the oil to a large pan or pot over medium-high heat. - Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate. - Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes. - Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan. - Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed. - Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3. - Finishby whisking in the sour cream, salt, pepper, and parsley. - Toss with noodles and garnish with extra parsley. ### Notes My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\! Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. ### Nutrition Calories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0\.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg Course: Main Cuisine: russian Author: [Chef Billy Parisi](https://www.billyparisi.com/billy-parisi-bio/) ## Share this Post ## Elevate Your Every Day Cooking Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\! ## Add a comment [Cancel reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 164 comments - - Lisa Edgar - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 30, 2026 Chef Billy, First off I have to say I was first introduced to beef stroganoff by my mom using canned mushroom soup. Good intentions, not the best recipe. I’ve tried so many different recipes over the years and yours is absolutely the best I’ve had. Your directions are easy and clear. Love the addition of the bay leaf, brandy and the mustard. Look forward each day to see what new recipes are in my inbox from Chef Billy. Thank you so much. - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-420333) - - Chef Billy Parisi February 14, 2026 My pleasure\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-422135) - - Christine - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 28, 2026 Delicious. Beef Stroganoff is one of my husbands favorites and believe me I’m adventurous in the kitchen and have tried several versions. This one by far is now my go to. Getting those onions and mushrooms carnalized made such a difference and then deglazing with brandy. Opted to bring it all together in slow cooker and 3-4 hours on low, worked well for me. I followed the recipe for the most part with one deviation, not by choice but by chance. When I went to add in sour cream I found the container nearly empty; darn kitchen fairies scoped it up with chips. Only got about 1/2 cup of sour cream out of that and luckily had some Neufchatel Cheese to make up the difference ~ 4 ounces; I chunked it into small cubes and added it on top of stroganoff finishing in the slow cooker about an hour before it was done and it melted nicely on top and was easy to mix in. The instructions for left overs worked like a charm; just a little bit of beef broth ~1 + tablespoon beef stock brought it back beautifully. I started with 1 tablespoon in a large skillet, added the left over stroggie on top and put it on a low, low flame for a gentle reheat. Once it started getting warm added another tablespoon of beef stock but I attribute that to the cream cheese. If I had used 100% sour cream, probably would not have had to add an additional splash of stock. Enjoy\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-420184) - - Chef Billy Parisi February 1, 2026 Thanks for giving it a try\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-420576) - - Linda - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 25, 2026 Made this Sunday snow meal. Husband loves it. Thank you for sharing. - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-419966) - - Chef Billy Parisi February 14, 2026 My pleasure. - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-422145) - - Eli Brunson - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 21, 2026 Oh Billy you are the BEST! I used to follow Martha Stewart and after I found my Brooklyn Boy I never looked back! I use your recipes at LEAST 5 times a week! TRUTH!!! This one is one of my top 10. Tomorrow is your jambalaya ( I have made numerous times) Thank you for your recipes, videos and advice! You are my inspiration 😊 - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-419627) - - Chef Billy Parisi January 21, 2026 My pleasure! So glad you’re enjoying them\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-419628) - - Tom Davis - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 2, 2026 We followed the recipe and were very pleased with the dish. It reminded us of what our mothers used to make. - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-417549) - - Chef Billy Parisi January 2, 2026 Fantastic\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-417606) - - Carole Bratteig - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) December 30, 2025 This was easy and delicious! Thank you chef\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-417330) - - Chef Billy Parisi December 30, 2025 My pleasure\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-417342) - - dawn - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) December 14, 2025 This is by far the best stroganoff I have ever tasted. I’m delighted that this recipe calls for brandy, bay leaves, and mustard rather than Worcestershire sauce. This is so much better. Reheats beautifully. I love your philosophy and your attitude. You are truly inspiring. Thnx so much Chef. - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-415903) - - Chef Billy Parisi December 15, 2025 Thanks for making it\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-415956) - - Judy November 6, 2025 I have two pork tenderloins that I need to use. Could I use them in this recipe, making no further changes? Thanks a bunch\! - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-412313) - ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) January 9, 2026 Possibly? - [Reply](https://www.billyparisi.com/easy-beef-stroganoff-recipe/#comment-418505) [Load More](https://www.billyparisi.com/easy-beef-stroganoff-recipe/comment-page-10/#comments) ![Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1480'%20height='1274'%20viewBox='0%200%201480%201274'%3E%3C/svg%3E) ![Billy Parisi](https://www.billyparisi.com/wp-content/uploads/2022/05/billy-parisi-2.jpg) Chef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. 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Readable Markdown	Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\! This post may contain affiliate links. Please read my [disclosure policy](https://www.billyparisi.com/privacy-policy/). This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. ![bowl of beef stroganoff with noodles](https://www.billyparisi.com/wp-content/uploads/2019/10/stroganoff-4.jpg) I don’t cook meat all the time, but when I do, it’s got to be packed with flavor. If you’re the same way, you’ve got to try my [steak Pizzaiola](https://www.billyparisi.com/steak-pizzaiola-recipe/) or [Bistecca Alla Fiorentina](https://www.billyparisi.com/bistecca-alla-fiorentina-recipe-florentine-steak/). Both are big on taste and perfect when you’re craving something a little heartier. This classic Russian dish goes all the way back to the late 1800s and is said to be inspired by the Stroganov family. It’s made with pan-seared slices of beef served in a creamy sour cream sauce, and it’s just as comforting now as it was back then. The earliest version of this dish didn’t include onions or mushrooms like most recipes do today. And while noodles are popular now, it was traditionally served with [rice pilaf](https://www.billyparisi.com/traditional-rice-pilaf-recipe/) instead. It’s fun to see how recipes evolve while still keeping their roots. My beef stroganoff recipe is made the classic way, using ingredients that really make a difference. I go with top sirloin, which I think is the best cut for this dish, along with mushrooms and plenty of onions. If you follow my step-by-step instructions, you’ll end up with a rich and creamy stroganoff that tastes like it’s been passed down for generations. ## Ingredients and Substitutions - Oil – You can use olive or avocado oil. In addition, beef tallow, [clarified butter](https://www.billyparisi.com/clarified-butter-recipe/), or any neutral-flavored oil will work. - Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon. - Butter – I always use unsalted butter in my cooking and baking to control the sodium content. - Onions and Garlic – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves. - Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe. - Alcohol – Brandy is key to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it. - Stock – I used [homemade beef stock](https://www.billyparisi.com/homemade-beef-stock-recipe/) in this recipe. You can also use [brodo](https://www.billyparisi.com/homemade-brodo-recipe-italian-meat-broth/) or even water. - Herbs – Fresh parsley and bay leaves is what I use in the sauce. I used extra parsley for garnish. - Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard. - Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt. - Noodles – Any egg noodle of any width will work. ## How to Make Beef Stroganoff Heat the pan: First thing I do is pour a little oil into a large frying pan or rondeau pot and set it over medium-high heat. Then, I wait until the oil starts to lightly smoke, which tells me it’s hot enough to start cooking. ![adding oil to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-1.jpg) Sear the beef: I add in the sliced meat and cook it for about 1 to 2 minutes until it’s lightly browned. I make sure to spread the beef out across the whole pan so each piece gets a nice sear. ![cooking beef](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-2.jpg) Set it aside: I transfer it to a plate and set it aside. ![setting cooked beef to the side](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-3.jpg) Melt the butter: I add some unsalted butter right into the same pan where I cooked the meat and keep the heat at medium-high. Then, I let it melt completely before adding the next ingredients. ![adding butter to a pan](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-4.jpg) Cook the vegetables: I add in the onions and mushrooms and let them cook down for about 8 to 10 minutes. ![cooking onions and mushrooms](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-5.jpg) Add the garlic: I toss in the garlic and cook it for 1 to 2 minutes, stirring the whole time so it doesn’t burn. ![adding garlic to cooked mushrooms and onions](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-6.jpg) Combine the beef: I add the seared beef back into the pot with the mushrooms and onions, giving everything a good stir. ![adding cooked beef to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-7.jpg) Deglaze the pan: I pour in the brandy and let it simmer while I stir, scraping up any bits stuck to the bottom. I cook it down until it’s almost completely evaporated so the flavor really soaks into the beef and mushrooms. ![adding brandy to a pot](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-8.jpg) Build the sauce: I stir in the stock, bay leaves, and a spoonful of mustard, then let it cook over medium-high heat for about 8 to 10 minutes. I watch for the sauce to reduce down to about \¼ cup to \½ cup. ![adding a bay leaf and beef stock to mushrooms and onions](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-9.jpg) Cook the pasta: While the sauce is reducing, I bring a large pot of salted water to a boil and drop in the wide egg noodles. I cook them for about 8 to 10 minutes until they’re perfectly al dente. ![boiling egg noodles](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-10.jpg) Finish the sauce: Once the sauce has reduced, I stir in the sour cream, then season with salt and pepper. I toss in some chopped parsley at the end for a fresh touch. ![mixing a beef stroganoff](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-11.jpg) Bring it all together: I add the cooked noodles right into the pan with the sauce and beef, then toss everything together until it’s well combined. Once it’s coated and creamy, it’s ready to serve. ![tossing noodles with beef stroganoff](https://www.billyparisi.com/wp-content/uploads/2024/01/stroganoff-process-12.jpg) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) ## chef tip + notes My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\! - Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. - Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. - Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. - Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. - Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. ## Serving Suggestions One of my favorite ways to serve beef stroganoff is over a bed of [homemade pasta](https://www.billyparisi.com/homemade-pasta-dough-recipe/) so it catches every bit of that creamy sauce. When I’m really leaning into comfort food, I’ll pile it onto some [mashed potatoes](https://www.billyparisi.com/creamy-mashed-potatoes-recipe/) and call it a night. ## Make-Ahead and Storage Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. ## More Weeknight Recipes - [Easy Beef Stir Fry](https://www.billyparisi.com/easy-beef-stir-fry-recipe/) - [Homemade Sloppy Joe](https://www.billyparisi.com/homemade-sloppy-joe-recipe/) - [Easy Broiled Salmon](https://www.billyparisi.com/easy-broiled-salmon-recipe/) - [Chicken Saltimbocca](https://www.billyparisi.com/chicken-saltimbocca-recipe/) - [Grilled Cheese Sandwich and Tomato Soup](https://www.billyparisi.com/tomato-soup-recipe-and-grilled-cheese-with-prosciutto/) ![Let's Cook - Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/sticker.svg) ![](https://www.billyparisi.com/wp-content/uploads/2019/10/beef-strogg-1-285x285.jpg) 4\.99 from 98 votes This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor. Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes - 2 tablespoons neutral-flavored oil - 2 pounds thinly sliced top sirloin - 2 tablespoons unsalted butter - 1 thinly sliced white or yellow onion - 1 cup sliced cremini mushrooms - 1 cup sliced button mushrooms - 3 finely minced cloves of garlic - 1/3 cup brandy - 3 cups [beef stock](https://www.billyparisi.com/homemade-beef-stock-recipe/) - 2 bay leaves - 1 tablespoon coarse ground mustard - 1 \½ cups sour cream - 1 tablespoon chopped parsley + more for garnish - 1- pound wide egg noodles, boiled and strained - coarse salt and fresh cracked pepper to taste - Add the oil to a large pan or pot over medium-high heat. - Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate. - Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes. - Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan. - Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed. - Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3. - Finishby whisking in the sour cream, salt, pepper, and parsley. - Toss with noodles and garnish with extra parsley. My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it\! Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking. Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce. Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference. Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles. Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles. Make-Ahead: This is meant to be eaten as soon as it’s finished cooking. How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating. How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot. Calories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0\.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg Course: Main Cuisine: russian
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