🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 190 (from laksa118)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa190.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.sipandfeast.com/beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.sipandfeast.com/beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.sipandfeast.com\/beef-stroganoff\/","crawl_time":1776070755,"first_indexed_time":1697006494,"http_code":200,"src_unparsed":"com,sipandfeast!www,\/beef-stroganoff\/ s443","src_root_hash":"6127781812442238190","history_drop_reason":null,"meta_title":"Beef Stroganoff - Sip and Feast","meta_descriptions":["Classic Beef Stroganoff combines seared steak and mushrooms in a tangy cream sauce that's loaded with flavor and incredibly easy to make!"],"attrs_boilerpipe_text":"Classic\nBeef Stroganoff\nis comfort food at its best! This\nhearty\ncombination of\nseared steak and mushrooms\nin a creamy, tangy garlic sauce is loaded with flavor and is so easy to make!\nFull Instructional Video\nWhen I crave\npure comfort food\n, classic\nBeef Stroganoff\nalways hits the spot.\nIt has a similar flavor profile to\nSwedish meatballs\nas it’s creamy, tangy, and incorporates the cozy flavors of\nallspice and nutmeg\n.\nAnd since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like\ngarlic butter steak bites\n,\nsteak pizzaiola\n, and\nbeef marsala\njust to name a few.\nMy family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta,\nrice pilaf\n, or\nroasted garlic mashed potatoes\n.\nRecipe Ingredients\nAll ingredients for this recipe are shown in the\npic below\nand\nspecial notes\nare made in this\nbulleted list to assist you\n.\nBeef.\nAfter testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself.\nMushrooms.\nI used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in\nbeef marsala\n.\nAllspice.\nThis ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination\/ dry rubbing stage.\nBeef stock.\nWhenever possible, use\nhomemade beef stock\n, however, low-sodium beef base to make a quick stock is great in a pinch!\nWine.\nI used a Sauvignon Blanc, but any dry white wine will do.  If you prefer to not use alcohol, simply omit the wine.\nCream.\nI use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce.\nDijon Mustard.\nA must for that true Stroganoff flavor.\nWorcestershire sauce\n. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and\nSalisbury Steak\n.\nSee the \nrecipe card\n \nfor complete information on \ningredients \nand \nquantities\n.\nStep-by-step instructions\nFirst, marinate the beef\nEach\nnumber corresponds\nto the numbered\nwritten steps\nbelow.\nSlice 1 1\/2 pounds of flank steak into 2 inch long strips\nwith the grain\n(Photo #1)\n.\nSlice the steak into thin, bite-sized pieces\nagainst the grain\n(Photo #2)\n.\nPlace the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1\/4 teaspoon of pepper, 1\/2 teaspoon of nutmeg, and 2 teaspoons of allspice\n(Photo #3)\n.\nIf using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps\n(Photo #4)\n.\nWant To Save This Recipe?\nEnter your email and we'll send it to you. Plus, get great new recipes from us every week!\nAfter marinating, make the steak stroganoff\nEach\nnumber corresponds\nto the numbered\nwritten steps\nbelow.\nWhile the beef is marinating, slice 2 medium onions, and 1 1\/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak\n(Photo #1)\n.\nSear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm\n(Photo #2)\n.\nTo the same pan, add 1\/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1\/2 cups of beef stock and set aside\n(Photo #3)\n.\nHeat a large pot of salted water to boil.  Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms\n(Photo #4)\n.\nCook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste.  Remove them from the pan,  place in a bowl, and set aside\n(Photo #5)\n.\nTo the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft\n(Photo #6)\n.\nAdd the minced garlic and cook for another 2 minutes or until very fragrant\n(Photo #7).\nAt this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1\/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks\n(Photo #8).\nAdd 1\/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan\n(Photo #9)\n.\nBring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard.  Continue to cook over a low simmer until the noodles are done\n(Photo #10)\n.\nAdd 1\/2 cup of heavy cream and 1\/2 cup of sour cream and simmer for an additional 2-3 minutes\n(Photo #11)\n.\nTaste test the Stroganoff sauce and adjust salt and pepper as needed.  If the sauce is too thick, add a few ounces of the reserved pasta water\n(Photo #12)\n.  When satisfied, remove the pan from the heat and serve ladled over the buttered noodles.  Garnish with parsley if desired (thyme also looks great).  Enjoy!\nTop tips\nSlicing the beef.\nBe sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite.\nDon’t skip the marinade.\nWhile you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step.  The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be\nso much better\nif it sits for 2 hours or more.\nHomemade stock.\nWhenever possible, I always recommend using\nhomemade beef stock\nor\nhomemade chicken stock\n. My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to.  Besides that, homemade stock will always be\nsuperior\nto storebought and will give your dishes that\nrestaurant quality\ntaste.\nMore comfort food recipes\nIf you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my\nchicken stroganoff recipe\na try too!\nMeatloaf with brown gravy\nGarlic mushroom pasta\nHungarian goulash\nOne-pot creamy beef and shells\nIf you’ve enjoyed this\nBeef Stroganoff\nRecipe\nor any recipe on this site,\ngive it a 5-star rating\nand tell us about it in the comments below.\nWe strive to satisfy a number of learning styles.  If you are someone who\nprefers to learn by watching\n, you can find most of our recipes on \nYouTube\n and our \nFacebook Page\n.\nFor the seared steak\n▢\n1 1\/2\npounds (680g)\nflank steak\ncut into thin 2-inch long strips against the grain\n▢\n1\ntablespoon (15g)\nWorcestershire sauce\n▢\n1\nteaspoon\nfine sea salt\n▢\n1\/4\nteaspoon\nblack pepper\n▢\n1\/2\nteaspoon\nnutmeg\n▢\n2\nteaspoons\nallspice\n▢\n2\ntablespoons (30g)\nvegetable oil\nFor the stroganoff\n▢\n1\npound (454g)\nwide egg noodles\n▢\n6\ntablespoons (90g)\nolive oil\ndivided\n▢\n1 1\/2\npounds (680g)\ncremini mushrooms\nthick sliced\n▢\n6\ntablespoons (84g)\nbutter\ndivided\n▢\n2\nmedium\nyellow onions\nsliced\n▢\n6\ncloves\ngarlic\nminced\n▢\n1\/4\ncup (32g)\nflour\n▢\n1\/2\ncup (120g)\ndry white wine\n▢\n3\ncups (720g)\nlow-sodium beef stock\ndivided\n▢\n1\/2\ncup (120g)\nheavy cream\n▢\n1\/2\ncup (120g)\nsour cream\n▢\n2\ntablespoons (30g)\nDijon Mustard\n▢\n2\ntablespoons (30g)\nWorcestershire sauce\n▢\n2\ncups (480g)\npasta water\nwill most likely not need all of it\n▢\n2\ntablespoons\nminced flat-leaf Italian parsley\noptional\n▢\nsalt and pepper\nto taste\nWant To Save This Recipe?\nEnter your email and we’ll send it to you. Plus, get great new recipes from us every week!\nFor the seared steak\nSlice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain.  Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce.  Refrigerate for at least 2 hours, or up to overnight, before searing the beef.\nHeat a large pan to medium-high heat and add the vegetable oil.  Sear the steak for 2-3 minutes or until browned.  Remove the steak pieces to a dish and tent with foil to keep warm.   Pour 1\/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits.  Combine the pan juices with the remaining 2 1\/2 cups of beef stock and set aside.\nFor the beef stroganoff\nBring a large pot of salted water to boil.\nHeat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms.  Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.\nAdd the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes).  Add the garlic and cook for another 2 minutes or until very fragrant.\nAt this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter.  Make sure to reserve at least 2 cups of pasta water.\nAdd the flour to the pan and cook for 1 minute or until all of the white specks are gone.\nAdd the white wine and beef stock to the pan and turn the heat to high.  With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.\nBring to a boil while whisking until smooth for 3 minutes.  Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce.  Continue to cook at a low simmer while waiting for the noodles.\nAdd the heavy cream and sour cream to the pan and continue to simmer for 2 minutes.  Taste test the sauce and adjust salt and pepper if required.  If the sauce is too thick add a few ounces of the reserved pasta water.  When satisfied remove the pan from the heat.\nDivide the noodles into bowls and ladle the stroganoff over each one.  Garnish with parsley.  Enjoy!\nFlank, skirt, sirloin, filet, and ribeye can all be used.  Make sure to slice all of these steaks against the grain to ensure a more tender bite.\nLeftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.\nCalories:\n785\nkcal\n|\nCarbohydrates:\n28.8\ng\n|\nProtein:\n39.8\ng\n|\nFat:\n53.7\ng\n|\nSaturated Fat:\n18.7\ng\n|\nCholesterol:\n167\nmg\n|\nSodium:\n295\nmg\n|\nPotassium:\n847\nmg\n|\nFiber:\n3.5\ng\n|\nSugar:\n4.7\ng\n|\nCalcium:\n69\nmg\n|\nIron:\n8\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nFollow Me\nThe Sip and Feast Cookbook\n100+ recipes\nEssential tools and ingredients\nEntertaining ides\nStunning photography\nAbout James","attrs_markdown":"[Skip to content](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#main-content)\n\n![Sip and Feast cookbook cover.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2025\/07\/cookbook-cover-blog-2-150x150.jpg)The Must-Have Book For Italian-American Cooking, is here: **[Order Now](https:\/\/www.sipandfeast.com\/cookbook\/)**\n\nMy Favorites\n\n- [Recipes](https:\/\/www.sipandfeast.com\/recipes\/)\n  - [Appetizers](https:\/\/www.sipandfeast.com\/category\/recipe\/appetizers\/)\n  - [Pasta](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/)\n    - [Baked Pasta](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/baked\/)\n    - [Creamy](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/creamy\/)\n    - [Lighter Pasta](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/light\/)\n    - [Meat Based](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/meat\/)\n    - [Soup Pasta](https:\/\/www.sipandfeast.com\/category\/recipe\/pastas\/soup-style\/)\n  - [Main Dish](https:\/\/www.sipandfeast.com\/category\/recipe\/maincourse\/)\n    - [Chicken and Poultry](https:\/\/www.sipandfeast.com\/category\/chicken\/)\n    - [Beef](https:\/\/www.sipandfeast.com\/category\/beef\/)\n    - [Pork](https:\/\/www.sipandfeast.com\/category\/pork\/)\n    - [Seafood](https:\/\/www.sipandfeast.com\/category\/seafood\/)\n    - [Lamb](https:\/\/www.sipandfeast.com\/category\/lamb\/)\n  - [Easter Recipes](https:\/\/www.sipandfeast.com\/category\/recipe\/easter-recipes\/)\n  - [Soups & Stews](https:\/\/www.sipandfeast.com\/category\/recipe\/soups\/)\n  - [Drinks](https:\/\/www.sipandfeast.com\/category\/recipe\/drinks\/)\n  - [Pizza](https:\/\/www.sipandfeast.com\/category\/recipe\/pizza\/)\n  - [Side Dishes](https:\/\/www.sipandfeast.com\/category\/recipe\/side-dishes\/)\n  - [Deli Recipes](https:\/\/www.sipandfeast.com\/category\/recipe\/deli-recipes\/)\n  - [Sandwiches](https:\/\/www.sipandfeast.com\/category\/recipe\/sandwiches\/)\n  - [Salads](https:\/\/www.sipandfeast.com\/category\/recipe\/salads\/)\n  - [Desserts](https:\/\/www.sipandfeast.com\/category\/recipe\/desserts\/)\n  - [Breakfast and Brunch](https:\/\/www.sipandfeast.com\/category\/recipe\/breakfast\/)\n  - [Condiments and Dressings](https:\/\/www.sipandfeast.com\/category\/recipe\/condiments-dressings\/)\n  - [Reader Favorites](https:\/\/www.sipandfeast.com\/category\/recipe\/reader-favorites\/)\n- [Cookbook](https:\/\/www.sipandfeast.com\/cookbook\/)\n- [Shop](https:\/\/www.amazon.com\/shop\/sipandfeast)\n- [About Us](https:\/\/www.sipandfeast.com\/about-me\/)\n- My Favorites\n\n[Home](https:\/\/www.sipandfeast.com\/) › [Recipes](https:\/\/www.sipandfeast.com\/recipes\/) › [Main Dish Recipes](https:\/\/www.sipandfeast.com\/category\/recipe\/maincourse\/) › Beef Stroganoff\n\n# Beef Stroganoff\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/b790716c598f2e37a4477b3834812a7b8e5bf76adf79df88028e47531d213d23?s=64&d=mm&r=g)](https:\/\/www.sipandfeast.com\/about-me\/)\n\nby [James Delmage](https:\/\/www.sipandfeast.com\/about-me\/)\n\n4\\.89\n\n[73](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comments)\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.sipandfeast.com\/beef-stroganoff\/&media=https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-pinterest-blog.jpg&description=Beef%20Stroganoff \"Share on Pinterest\")\n\n[Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.sipandfeast.com\/beef-stroganoff\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\nLast Updated On Feb 17, 2025\n\n[Jump to Recipe](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#wprm-recipe-container-20482)[Jump to Video](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#wprm-recipe-video-container-20482)[Jump to Comments](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#respond)\n\nClassic **Beef Stroganoff** is comfort food at its best! This *hearty* combination of *seared steak and mushrooms* in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make\\!\n\n## Full Instructional Video\nWhen I crave *pure comfort food*, classic **Beef Stroganoff** always hits the spot.\n\nIt has a similar flavor profile to [Swedish meatballs](https:\/\/www.sipandfeast.com\/swedish-meatballs\/) as it’s creamy, tangy, and incorporates the cozy flavors of *allspice and nutmeg*.\n\nAnd since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like [garlic butter steak bites](https:\/\/www.sipandfeast.com\/garlic-butter-steak-bites\/), [steak pizzaiola](https:\/\/www.sipandfeast.com\/steak-pizzaiola\/), and [beef marsala](https:\/\/www.sipandfeast.com\/beef-marsala\/) just to name a few.\n\nMy family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta, [rice pilaf](https:\/\/www.sipandfeast.com\/rice-pilaf\/), or [roasted garlic mashed potatoes](https:\/\/www.sipandfeast.com\/roasted-garlic-mashed-potatoes\/).\n\n## Recipe Ingredients\nAll ingredients for this recipe are shown in the **pic below** and *special notes* are made in this *bulleted list to assist you*.\n\n![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe.jpg)\n\nThis post may contain affiliate links. Our [disclosure policy](https:\/\/www.sipandfeast.com\/privacy-policy\/).\n\n- **Beef.** After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself.\n- **Mushrooms.** I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in [beef marsala](https:\/\/www.sipandfeast.com\/beef-marsala\/).\n- **Allspice.** This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination\/ dry rubbing stage.\n- **Beef stock.** Whenever possible, use [homemade beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/), however, low-sodium beef base to make a quick stock is great in a pinch\\!\n- **Wine.** I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine.\n- **Cream.** I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce.\n- **Dijon Mustard.** A must for that true Stroganoff flavor.\n- **Worcestershire sauce**. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and [Salisbury Steak](https:\/\/www.sipandfeast.com\/salisbury-steak-mushroom-gravy\/).\n\nSee the *recipe card*for complete information on **ingredients** and **quantities**.\n\n## Step-by-step instructions\n### First, marinate the beef\nEach *number corresponds* to the numbered *written steps* below.\n\n1. Slice 1 1\/2 pounds of flank steak into 2 inch long strips *with the grain* **(Photo \\#1)**.\n2. Slice the steak into thin, bite-sized pieces *against the grain* **(Photo \\#2)**.\n\n![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-1.jpg)\n\n1. Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1\/4 teaspoon of pepper, 1\/2 teaspoon of nutmeg, and 2 teaspoons of allspice **(Photo \\#3)**.\n2. If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps **(Photo \\#4)**.\n\n### Want To Save This Recipe?\nEnter your email and we'll send it to you. Plus, get great new recipes from us every week\\!\n\n### After marinating, make the steak stroganoff\nEach *number corresponds* to the numbered *written steps* below.\n\n1. While the beef is marinating, slice 2 medium onions, and 1 1\/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak **(Photo \\#1)**.\n2. Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm **(Photo \\#2)**.\n\n![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-marinating-collage.jpg)\n\n1. To the same pan, add 1\/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1\/2 cups of beef stock and set aside **(Photo \\#3)**.\n2. Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms **(Photo \\#4)**.\n3. Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside **(Photo \\#5)**.\n4. To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft **(Photo \\#6)**.\n\n![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-2.jpg)\n\n1. Add the minced garlic and cook for another 2 minutes or until very fragrant **(Photo \\#7).**\n2. At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1\/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks **(Photo \\#8).**\n3. Add 1\/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan **(Photo \\#9)**.\n4. Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done **(Photo \\#10)**.\n\n![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-3.jpg)\n\n1. Add 1\/2 cup of heavy cream and 1\/2 cup of sour cream and simmer for an additional 2-3 minutes **(Photo \\#11)**.\n2. Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water **(Photo \\#12)**. When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy\\!\n\n## Top tips\n- **Slicing the beef.** Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite.\n- **Don’t skip the marinade.** While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be *so much better* if it sits for 2 hours or more.\n- **Homemade stock.** Whenever possible, I always recommend using [homemade beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/) or [homemade chicken stock](https:\/\/www.sipandfeast.com\/chicken-stock\/). My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be *superior* to storebought and will give your dishes that *restaurant quality* taste.\n\n![Overhead shot of black pan with beef stroganoff.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![Overhead shot of black pan with beef stroganoff.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-3.jpg)\n## More comfort food recipes\nIf you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my [chicken stroganoff recipe](https:\/\/www.sipandfeast.com\/chicken-stroganoff\/) a try too\\!\n\n- [Meatloaf with brown gravy](https:\/\/www.sipandfeast.com\/meatloaf-brown-gravy\/)\n- [Garlic mushroom pasta](https:\/\/www.sipandfeast.com\/garlic-mushroom-pasta\/)\n- [Hungarian goulash](https:\/\/www.sipandfeast.com\/hungarian-goulash\/)\n- [One-pot creamy beef and shells](https:\/\/www.sipandfeast.com\/creamy-beef-shells\/)\n\nIf you’ve enjoyed this ***Beef Stroganoff*** ***Recipe*** or any recipe on this site, **give it a 5-star rating** and tell us about it in the comments below.\n\nWe strive to satisfy a number of learning styles. If you are someone who *prefers to learn by watching*, you can find most of our recipes on **[YouTube](https:\/\/www.youtube.com\/channel\/UCbyjYRUS9gADwAGuUxcfVcA) and our [Facebook Page](https:\/\/www.facebook.com\/sipandfeast\/)**[.](https:\/\/www.facebook.com\/sipandfeast\/)\n\n## Beef Stroganoff\nby [James Delmage](https:\/\/www.sipandfeast.com\/about-me\/)\n\n4\\.89 from 35 votes\n\nPrep: 10 minutes mins\n\nCook: 45 minutes mins\n\nMarinating time: 2 hours hrs\n\nTotal: 2 hours hrs 55 minutes mins\n\nServings: 6\n\n![Beef stroganoff featured image with wooden spoon pouring gravy over egg noodles in white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20300%20300'%3E%3C\/svg%3E)\n\n![Beef stroganoff featured image with wooden spoon pouring gravy over egg noodles in white bowl.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-snippet-3-300x300.jpg)\n\n[Print](https:\/\/www.sipandfeast.com\/wprm_print\/beef-stroganoff)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.sipandfeast.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.sipandfeast.com%2Fwp-content%2Fuploads%2F2023%2F10%2Fbeef-stroganoff-recipe-snippet-3.jpg&description=This+comforting+Beef+Stroganoff+combines+marinaded+pan-seared+strips+of+steak+with+an+ultra+creamy+and+tangy+mushroom+and+onion+sauce+that%26%2339%3Bs+served+over+buttery+noodles.&is_video=false)\n\n[Save](https:\/\/www.sipandfeast.com\/beef-stroganoff\/)[Saved](https:\/\/www.sipandfeast.com\/beef-stroganoff\/)\n\nThis comforting Beef Stroganoff combines marinaded pan-seared strips of steak with an ultra creamy and tangy mushroom and onion sauce that's served over buttery noodles.\n\n### Ingredients 1x 2x 3x\n#### For the seared steak\n- ▢\n  1 1\/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain\n- ▢\n  1 tablespoon (15g) Worcestershire sauce\n- ▢\n  1 teaspoon fine sea salt\n- ▢\n  1\/4 teaspoon black pepper\n- ▢\n  1\/2 teaspoon nutmeg\n- ▢\n  2 teaspoons allspice\n- ▢\n  2 tablespoons (30g) vegetable oil\n\n#### For the stroganoff\n- ▢\n  1 pound (454g) wide egg noodles\n- ▢\n  6 tablespoons (90g) olive oil divided\n- ▢\n  1 1\/2 pounds (680g) cremini mushrooms thick sliced\n- ▢\n  6 tablespoons (84g) butter divided\n- ▢\n  2 medium yellow onions sliced\n- ▢\n  6 cloves garlic minced\n- ▢\n  1\/4 cup (32g) flour\n- ▢\n  1\/2 cup (120g) dry white wine\n- ▢\n  3 cups (720g) [low-sodium beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/) divided\n- ▢\n  1\/2 cup (120g) heavy cream\n- ▢\n  1\/2 cup (120g) sour cream\n- ▢\n  2 tablespoons (30g) Dijon Mustard\n- ▢\n  2 tablespoons (30g) Worcestershire sauce\n- ▢\n  2 cups (480g) pasta water will most likely not need all of it\n- ▢\n  2 tablespoons minced flat-leaf Italian parsley optional\n- ▢\n  salt and pepper to taste\n\n### Want To Save This Recipe?\nEnter your email and we’ll send it to you. Plus, get great new recipes from us every week\\!\n\n### Instructions\n#### For the seared steak\n- Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.\n- Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1\/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1\/2 cups of beef stock and set aside.\n\n#### For the beef stroganoff\n- Bring a large pot of salted water to boil.\n- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.\n- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.\n- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.\n- Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.\n- Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.\n- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.\n- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.\n- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy\\!\n\n### Notes\n- Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite.\n- Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.\n\n### Nutrition\nCalories: 785kcal \\| Carbohydrates: 28\\.8g \\| Protein: 39\\.8g \\| Fat: 53\\.7g \\| Saturated Fat: 18\\.7g \\| Cholesterol: 167mg \\| Sodium: 295mg \\| Potassium: 847mg \\| Fiber: 3\\.5g \\| Sugar: 4\\.7g \\| Calcium: 69mg \\| Iron: 8mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? Leave a comment below\\!Check us out on Instagram at [@sipandfeast](https:\/\/www.instagram.com\/sipandfeast) or tag [\\#sipandfeast](https:\/\/www.instagram.com\/explore\/tags\/sipandfeast)\\!\n\nFollow Me\n\n![Sip and Feast cookbook cover.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201500'%3E%3C\/svg%3E)\n\n![Sip and Feast cookbook cover.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2025\/07\/cookbook-cover-blog-1.jpg)\n\nThe Sip and Feast Cookbook\n\n- 100+ recipes\n- Essential tools and ingredients\n- Entertaining ides\n- Stunning photography\n\n[Order Now](https:\/\/www.sipandfeast.com\/cookbook\/)\n\n![Beef stroganoff Pinterest image.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![Beef stroganoff Pinterest image.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-pinterest-blog-150x150.jpg)\n\nLike this recipe? Share it with friends\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.sipandfeast.com\/beef-stroganoff\/&media=https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-pinterest-blog.jpg&description=Beef%20Stroganoff \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.sipandfeast.com\/beef-stroganoff\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Beef%20Stroganoff%0D%0Ahttps%3A%2F%2Fwww.sipandfeast.com%2Fbeef-stroganoff%2F%0D%0A \"Share via Email\")\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20344%20344'%3E%3C\/svg%3E)![](https:\/\/secure.gravatar.com\/avatar\/b790716c598f2e37a4477b3834812a7b8e5bf76adf79df88028e47531d213d23?s=344&d=mm&r=g)](https:\/\/www.sipandfeast.com\/about-me\/)\n\nAbout James\n\n[Read More About Me](https:\/\/www.sipandfeast.com\/about-me\/)\n\n4\\.89 from 35 votes ([7 ratings without comment](https:\/\/www.sipandfeast.com\/beef-stroganoff\/))\n\n## Leave a comment [Cancel reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 73 Comments\n1. **Angela** says:\n   \n   March 8, 2026 at 8:09 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I made this tonight solid 10\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-47912)\n   1. **Tara** says:\n      \n      March 9, 2026 at 12:23 pm\n      \n      So glad to hear that, Angela\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-47937)\n2. **Sally J Mas** says:\n   \n   February 26, 2026 at 5:47 pm\n   \n   I love you James. Keep them coming\\!\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-47498)\n   1. **Tara** says:\n      \n      February 27, 2026 at 12:42 pm\n      \n      We appreciate the comment, Sally\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-47520)\n3. **Stephen** says:\n   \n   February 8, 2026 at 8:51 am\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This is a delicious recipe. I was a bit dubious about the nutmeg and allspice, but they do give the stroganoff a really interesting flavor. I only wish the recipe and the video were the same. In the video the meat is seared in batches, the onions are sliced pole to pole, and you use Morton kosher salt. In the printed recipe there is no mention of searing the meat in batches nor slicing the onions pole to pole, and it says to use fine sea salt.  \n    I made this stroganoff for guests last night. They loved it\\!\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-46898)\n4. **Marilyn** says:\n   \n   February 2, 2026 at 2:11 pm\n   \n   I made this yesterday for Sunday’s family dinner. I put it all on a large rectangular platter and placed it in the center of the dining table. You know the food is good when family scoops more than once onto their plates–and there were still plenty of leftovers. Served it with a side of steamed broccoli with lemon & olive oil. The beef stroganoff is another “keeper” recipe. I have been so happy with everything from the Sip & Feast cookbook. It is making memories at the Sunday family table, and that is exactly what I want–a time to slow down & connect with family over good food. It really is a treasured time.\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-46656)\n   1. **Tara** says:\n      \n      February 3, 2026 at 4:16 pm\n      \n      We are so happy to hear that, Marilyn, and thanks for the great comment. We appreciate that\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-46726)\n5. **Laura** says:\n   \n   November 15, 2025 at 1:54 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    AMAZING\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-43339)\n   1. **Tara** says:\n      \n      November 15, 2025 at 6:22 pm\n      \n      Glad you enjoyed\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-43355)\n6. **Gary DeCrescenzo** says:\n   \n   October 29, 2025 at 9:42 pm\n   \n   Very good. Might benefit from more wine or something “sour-ish”. A bit sweet as is.\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-42251)\n7. **Jim Jistel** says:\n   \n   September 24, 2025 at 6:16 pm\n   \n   ![3 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    This is your only recipe I’ve made that didn’t turn out. I didn’t care for the nutmeg or allspice and 3 cups of beef broth gave me a very thin sauce. In the video it doesn’t look like you’re using that much\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-40472)\n   1. **Tara** says:\n      \n      September 25, 2025 at 9:22 am\n      \n      Hi Jim, sorry to hear you didn’t have success with this one. The sauce can definitely be cooked longer to thicken, and if you included the flour that should have helped thicken as well. If you watch the video at around the 9:38 mark you can watch Jim pour all 3 cups of broth into the pan.\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-40499)\n8. **Rose Dentice** says:\n   \n   April 8, 2025 at 8:58 pm\n   \n   Looks delicious I will definitely try this one. Thank you\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-29251)\n   1. **Tara** says:\n      \n      April 10, 2025 at 9:30 am\n      \n      We hope you enjoy it, Rose\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-29308)\n9. **Jason Poe** says:\n   \n   March 27, 2025 at 7:05 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I made this a couple of days ago…. wow. This is the best beef stroganoff I’ve ever had. To expedite the process, I used two pans – did the mushrooms in one pan, and got the beef going in another pan at the same time. Mushrooms and beef both went into the same bowl, and started the onions in the pan I used for the beef (since it finished quicker).\n   \n   [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-28677)\n   1. **Tara** says:\n      \n      March 28, 2025 at 12:10 pm\n      \n      We’re so happy you enjoyed the recipe, Jason\\!\n      \n      [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-28712)\n10. **Kristen Page** says:\n    \n    March 6, 2025 at 12:24 am\n    \n    Is there any chance you can add at the top of the recipe the option to get a -5 size version. I’ve seen this on other sites and since I only cook for one it would make my life much easier. Thanks for your conisideraton.\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-27592)\n    1. **Tara** says:\n       \n       March 6, 2025 at 9:26 am\n       \n       Hi Kristen, if you bring up the print version of the recipe there are – and + buttons that allow you to scale the recipe. Hope that helps.\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-27599)\n11. **Kristie Oaks** says:\n    \n    February 16, 2025 at 7:12 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     The best I have ever made\\!\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-26762)\n    1. **Tara** says:\n       \n       February 17, 2025 at 11:36 am\n       \n       We’re so happy to hear that, Kristie\\!\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-26789)\n12. **Angela Wolfe** says:\n    \n    February 2, 2025 at 8:13 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     This is my 2nd review of the beef stroganoff recipe. I made it again. We didn’t think it was possible, but we increased the rating from 10 of1l 10 to 11 of 10. This is the best beef stroganoff EVER\\!\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-26140)\n    1. **Tara** says:\n       \n       February 3, 2025 at 8:30 am\n       \n       We’re so happy you liked it even better this time, Angela\\!\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-26178)\n13. **Shannon Brown** says:\n    \n    January 2, 2025 at 6:21 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I just made this tonight and WOW. The first thing I want to say is THANK YOU for the tip about the beef drippings and making sure it isn’t burnt before adding it to your other stock. Mine was and I think if you hadn’t mentioned this, I wouldn’t have thought twice about adding it in. The beef was perfect, I just have a wild stove and the heat is tough to dial in. I didn’t use wine bc I didn’t have white and I only had a small box of beef stock–about 2 cups–so I subbed in chicken stock where needed. I can’t wait to make this again with all beef stock and the wine addition. The allspice is absolutely necessary and really adds an interesting flavor. My market only had sliced flank but I just cut it in strips and it was perfect. What a great recipe~thanks for teaching me how to cook\\!\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-24982)\n    1. **Tara** says:\n       \n       January 3, 2025 at 9:12 am\n       \n       We’re so happy you enjoyed it, Shannon\\!\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-24992)\n14. **Patricia Mueller** says:\n    \n    December 10, 2024 at 12:09 pm\n    \n    This is delicious! What do you recommend for a green vegetable to serve with this?\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-23744)\n    1. **Tara** says:\n       \n       December 10, 2024 at 2:00 pm\n       \n       Hi Patricia, a side of garlic sauteed green beans would be great as a side, as would roasted brussels sprouts.\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-23745)\n15. **JW** says:\n    \n    October 16, 2024 at 7:34 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     I made this lastnight, and it was wonderful! I used the video and amounts listed in the description. I marinated for 2 hours using the allspice and half the nutmeg ( latter ingredient wasn’t intentionally halved). I also followed your instruction re burnt fond (lol). I bought flank steak at costco for this simply because I love that cut.  \n     Next time, I will print this and follow. Excellent\\!  \n     Next time im\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-21876)\n    1. **Tara** says:\n       \n       October 17, 2024 at 9:15 am\n       \n       We’re so happy you enjoyed\\!\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-21891)\n16. **Linda Geremina** says:\n    \n    October 9, 2024 at 3:37 pm\n    \n    ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n     Had tenderloin tips in the freezer and needed to use them. So glad I used this recipe! Followed it exactly and it turned out better than great. It had a depth beyond other stroganoffs. Husband had 2 plates and is already looking forward to leftovers! Thank you\\!\n    \n    [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-21695)\n    1. **Tara** says:\n       \n       October 9, 2024 at 8:23 pm\n       \n       We’re so happy you enjoyed, Linda\\!\n       \n       [Reply](https:\/\/www.sipandfeast.com\/beef-stroganoff\/#comment-21705)\n\n### Comment navigation\n[Older Comments](https:\/\/www.sipandfeast.com\/beef-stroganoff\/comment-page-1\/#comments)\n\n![Headshot of Jim in kitchen.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/11\/jim-head-shot-new.jpg)\n\nAbout James Delmage\n\nWelcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. 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All rights reserved. [Privacy Policy](https:\/\/www.sipandfeast.com\/privacy-policy\/) • [Accessibility](https:\/\/www.sipandfeast.com\/accessibility-statement\/) • [Terms](https:\/\/www.sipandfeast.com\/terms-of-use\/) • [Disclaimer](https:\/\/www.sipandfeast.com\/disclaimer\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n\n1419 shares\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Classic **Beef Stroganoff** is comfort food at its best! This *hearty* combination of *seared steak and mushrooms* in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make\\!\n\n## Full Instructional Video\nWhen I crave *pure comfort food*, classic **Beef Stroganoff** always hits the spot.\n\nIt has a similar flavor profile to [Swedish meatballs](https:\/\/www.sipandfeast.com\/swedish-meatballs\/) as it’s creamy, tangy, and incorporates the cozy flavors of *allspice and nutmeg*.\n\nAnd since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like [garlic butter steak bites](https:\/\/www.sipandfeast.com\/garlic-butter-steak-bites\/), [steak pizzaiola](https:\/\/www.sipandfeast.com\/steak-pizzaiola\/), and [beef marsala](https:\/\/www.sipandfeast.com\/beef-marsala\/) just to name a few.\n\nMy family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta, [rice pilaf](https:\/\/www.sipandfeast.com\/rice-pilaf\/), or [roasted garlic mashed potatoes](https:\/\/www.sipandfeast.com\/roasted-garlic-mashed-potatoes\/).\n\n## Recipe Ingredients\nAll ingredients for this recipe are shown in the **pic below** and *special notes* are made in this *bulleted list to assist you*.\n\n![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe.jpg)\n\n- **Beef.** After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself.\n- **Mushrooms.** I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in [beef marsala](https:\/\/www.sipandfeast.com\/beef-marsala\/).\n- **Allspice.** This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination\/ dry rubbing stage.\n- **Beef stock.** Whenever possible, use [homemade beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/), however, low-sodium beef base to make a quick stock is great in a pinch\\!\n- **Wine.** I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine.\n- **Cream.** I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce.\n- **Dijon Mustard.** A must for that true Stroganoff flavor.\n- **Worcestershire sauce**. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and [Salisbury Steak](https:\/\/www.sipandfeast.com\/salisbury-steak-mushroom-gravy\/).\n\nSee the *recipe card*for complete information on **ingredients** and **quantities**.\n\n## Step-by-step instructions\n### First, marinate the beef\nEach *number corresponds* to the numbered *written steps* below.\n\n1. Slice 1 1\/2 pounds of flank steak into 2 inch long strips *with the grain* **(Photo \\#1)**.\n2. Slice the steak into thin, bite-sized pieces *against the grain* **(Photo \\#2)**.\n\n![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-1.jpg)\n\n1. Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1\/4 teaspoon of pepper, 1\/2 teaspoon of nutmeg, and 2 teaspoons of allspice **(Photo \\#3)**.\n2. If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps **(Photo \\#4)**.\n\n### Want To Save This Recipe?\nEnter your email and we'll send it to you. Plus, get great new recipes from us every week\\!\n\n### After marinating, make the steak stroganoff\nEach *number corresponds* to the numbered *written steps* below.\n\n1. While the beef is marinating, slice 2 medium onions, and 1 1\/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak **(Photo \\#1)**.\n2. Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm **(Photo \\#2)**.\n\n![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-marinating-collage.jpg)\n\n1. To the same pan, add 1\/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1\/2 cups of beef stock and set aside **(Photo \\#3)**.\n2. Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms **(Photo \\#4)**.\n3. Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside **(Photo \\#5)**.\n4. To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft **(Photo \\#6)**.\n\n![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-2.jpg)\n\n1. Add the minced garlic and cook for another 2 minutes or until very fragrant **(Photo \\#7).**\n2. At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1\/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks **(Photo \\#8).**\n3. Add 1\/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan **(Photo \\#9)**.\n4. Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done **(Photo \\#10)**.\n\n![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-process-collage-3.jpg)\n\n1. Add 1\/2 cup of heavy cream and 1\/2 cup of sour cream and simmer for an additional 2-3 minutes **(Photo \\#11)**.\n2. Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water **(Photo \\#12)**. When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy\\!\n\n## Top tips\n- **Slicing the beef.** Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite.\n- **Don’t skip the marinade.** While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be *so much better* if it sits for 2 hours or more.\n- **Homemade stock.** Whenever possible, I always recommend using [homemade beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/) or [homemade chicken stock](https:\/\/www.sipandfeast.com\/chicken-stock\/). My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be *superior* to storebought and will give your dishes that *restaurant quality* taste.\n\n![Overhead shot of black pan with beef stroganoff.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2023\/10\/beef-stroganoff-recipe-3.jpg)\n\n## More comfort food recipes\nIf you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my [chicken stroganoff recipe](https:\/\/www.sipandfeast.com\/chicken-stroganoff\/) a try too\\!\n\n- [Meatloaf with brown gravy](https:\/\/www.sipandfeast.com\/meatloaf-brown-gravy\/)\n- [Garlic mushroom pasta](https:\/\/www.sipandfeast.com\/garlic-mushroom-pasta\/)\n- [Hungarian goulash](https:\/\/www.sipandfeast.com\/hungarian-goulash\/)\n- [One-pot creamy beef and shells](https:\/\/www.sipandfeast.com\/creamy-beef-shells\/)\n\nIf you’ve enjoyed this ***Beef Stroganoff*** ***Recipe*** or any recipe on this site, **give it a 5-star rating** and tell us about it in the comments below.\n\nWe strive to satisfy a number of learning styles. If you are someone who *prefers to learn by watching*, you can find most of our recipes on **[YouTube](https:\/\/www.youtube.com\/channel\/UCbyjYRUS9gADwAGuUxcfVcA) and our [Facebook Page](https:\/\/www.facebook.com\/sipandfeast\/)**[.](https:\/\/www.facebook.com\/sipandfeast\/)\n\n#### For the seared steak\n- ▢\n  1 1\/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain\n- ▢\n  1 tablespoon (15g) Worcestershire sauce\n- ▢\n  1 teaspoon fine sea salt\n- ▢\n  1\/4 teaspoon black pepper\n- ▢\n  1\/2 teaspoon nutmeg\n- ▢\n  2 teaspoons allspice\n- ▢\n  2 tablespoons (30g) vegetable oil\n\n#### For the stroganoff\n- ▢\n  1 pound (454g) wide egg noodles\n- ▢\n  6 tablespoons (90g) olive oil divided\n- ▢\n  1 1\/2 pounds (680g) cremini mushrooms thick sliced\n- ▢\n  6 tablespoons (84g) butter divided\n- ▢\n  2 medium yellow onions sliced\n- ▢\n  6 cloves garlic minced\n- ▢\n  1\/4 cup (32g) flour\n- ▢\n  1\/2 cup (120g) dry white wine\n- ▢\n  3 cups (720g) [low-sodium beef stock](https:\/\/www.sipandfeast.com\/beef-stock\/) divided\n- ▢\n  1\/2 cup (120g) heavy cream\n- ▢\n  1\/2 cup (120g) sour cream\n- ▢\n  2 tablespoons (30g) Dijon Mustard\n- ▢\n  2 tablespoons (30g) Worcestershire sauce\n- ▢\n  2 cups (480g) pasta water will most likely not need all of it\n- ▢\n  2 tablespoons minced flat-leaf Italian parsley optional\n- ▢\n  salt and pepper to taste\n\n### Want To Save This Recipe?\nEnter your email and we’ll send it to you. Plus, get great new recipes from us every week\\!\n\n#### For the seared steak\n- Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.\n- Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1\/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1\/2 cups of beef stock and set aside.\n\n#### For the beef stroganoff\n- Bring a large pot of salted water to boil.\n- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.\n- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.\n- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.\n- Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.\n- Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.\n- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.\n- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.\n- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy\\!\n\n- Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite.\n- Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.\n\nCalories: 785kcal \\| Carbohydrates: 28\\.8g \\| Protein: 39\\.8g \\| Fat: 53\\.7g \\| Saturated Fat: 18\\.7g \\| Cholesterol: 167mg \\| Sodium: 295mg \\| Potassium: 847mg \\| Fiber: 3\\.5g \\| Sugar: 4\\.7g \\| Calcium: 69mg \\| Iron: 8mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nFollow Me\n\n![Sip and Feast cookbook cover.](https:\/\/www.sipandfeast.com\/wp-content\/uploads\/2025\/07\/cookbook-cover-blog-1.jpg)\n\nThe Sip and Feast Cookbook\n\n- 100+ recipes\n- Essential tools and ingredients\n- Entertaining ides\n- Stunning photography\n\nAbout James","meta_canonical":null}

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Meta Description	Classic Beef Stroganoff combines seared steak and mushrooms in a tangy cream sauce that's loaded with flavor and incredibly easy to make!
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Boilerpipe Text	Classic Beef Stroganoff is comfort food at its best! This hearty combination of seared steak and mushrooms in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make! Full Instructional Video When I crave pure comfort food , classic Beef Stroganoff always hits the spot. It has a similar flavor profile to Swedish meatballs as it’s creamy, tangy, and incorporates the cozy flavors of allspice and nutmeg . And since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like garlic butter steak bites , steak pizzaiola , and beef marsala just to name a few. My family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta, rice pilaf , or roasted garlic mashed potatoes . Recipe Ingredients All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you . Beef. After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself. Mushrooms. I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in beef marsala . Allspice. This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination/ dry rubbing stage. Beef stock. Whenever possible, use homemade beef stock , however, low-sodium beef base to make a quick stock is great in a pinch! Wine. I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine. Cream. I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce. Dijon Mustard. A must for that true Stroganoff flavor. Worcestershire sauce . This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and Salisbury Steak . See the recipe card for complete information on ingredients and quantities . Step-by-step instructions First, marinate the beef Each number corresponds to the numbered written steps below. Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo #1) . Slice the steak into thin, bite-sized pieces against the grain (Photo #2) . Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo #3) . If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo #4) . Want To Save This Recipe? Enter your email and we'll send it to you. Plus, get great new recipes from us every week! After marinating, make the steak stroganoff Each number corresponds to the numbered written steps below. While the beef is marinating, slice 2 medium onions, and 1 1/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo #1) . Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo #2) . To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo #3) . Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo #4) . Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo #5) . To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo #6) . Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo #7). At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo #8). Add 1/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo #9) . Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo #10) . Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo #11) . Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo #12) . When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy! Top tips Slicing the beef. Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite. Don’t skip the marinade. While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be so much better if it sits for 2 hours or more. Homemade stock. Whenever possible, I always recommend using homemade beef stock or homemade chicken stock . My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be superior to storebought and will give your dishes that restaurant quality taste. More comfort food recipes If you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my chicken stroganoff recipe a try too! Meatloaf with brown gravy Garlic mushroom pasta Hungarian goulash One-pot creamy beef and shells If you’ve enjoyed this Beef Stroganoff Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below. We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching , you can find most of our recipes on YouTube and our Facebook Page . For the seared steak ▢ 1 1/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain ▢ 1 tablespoon (15g) Worcestershire sauce ▢ 1 teaspoon fine sea salt ▢ 1/4 teaspoon black pepper ▢ 1/2 teaspoon nutmeg ▢ 2 teaspoons allspice ▢ 2 tablespoons (30g) vegetable oil For the stroganoff ▢ 1 pound (454g) wide egg noodles ▢ 6 tablespoons (90g) olive oil divided ▢ 1 1/2 pounds (680g) cremini mushrooms thick sliced ▢ 6 tablespoons (84g) butter divided ▢ 2 medium yellow onions sliced ▢ 6 cloves garlic minced ▢ 1/4 cup (32g) flour ▢ 1/2 cup (120g) dry white wine ▢ 3 cups (720g) low-sodium beef stock divided ▢ 1/2 cup (120g) heavy cream ▢ 1/2 cup (120g) sour cream ▢ 2 tablespoons (30g) Dijon Mustard ▢ 2 tablespoons (30g) Worcestershire sauce ▢ 2 cups (480g) pasta water will most likely not need all of it ▢ 2 tablespoons minced flat-leaf Italian parsley optional ▢ salt and pepper to taste Want To Save This Recipe? Enter your email and we’ll send it to you. Plus, get great new recipes from us every week! For the seared steak Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef. Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside. For the beef stroganoff Bring a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl. Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant. At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water. Add the flour to the pan and cook for 1 minute or until all of the white specks are gone. Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits. Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles. Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat. Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy! Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite. Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave. Calories: 785 kcal \| Carbohydrates: 28.8 g \| Protein: 39.8 g \| Fat: 53.7 g \| Saturated Fat: 18.7 g \| Cholesterol: 167 mg \| Sodium: 295 mg \| Potassium: 847 mg \| Fiber: 3.5 g \| Sugar: 4.7 g \| Calcium: 69 mg \| Iron: 8 mg Nutrition information is automatically calculated, so should only be used as an approximation. Follow Me The Sip and Feast Cookbook 100+ recipes Essential tools and ingredients Entertaining ides Stunning photography About James
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This hearty combination of seared steak and mushrooms in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make\! ## Full Instructional Video When I crave pure comfort food, classic Beef Stroganoff always hits the spot. It has a similar flavor profile to [Swedish meatballs](https://www.sipandfeast.com/swedish-meatballs/) as it’s creamy, tangy, and incorporates the cozy flavors of allspice and nutmeg. And since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like [garlic butter steak bites](https://www.sipandfeast.com/garlic-butter-steak-bites/), [steak pizzaiola](https://www.sipandfeast.com/steak-pizzaiola/), and [beef marsala](https://www.sipandfeast.com/beef-marsala/) just to name a few. My family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta, [rice pilaf](https://www.sipandfeast.com/rice-pilaf/), or [roasted garlic mashed potatoes](https://www.sipandfeast.com/roasted-garlic-mashed-potatoes/). ## Recipe Ingredients All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you. ![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe.jpg) This post may contain affiliate links. Our [disclosure policy](https://www.sipandfeast.com/privacy-policy/). - Beef. After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself. - Mushrooms. I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in [beef marsala](https://www.sipandfeast.com/beef-marsala/). - Allspice. This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination/ dry rubbing stage. - Beef stock. Whenever possible, use [homemade beef stock](https://www.sipandfeast.com/beef-stock/), however, low-sodium beef base to make a quick stock is great in a pinch\! - Wine. I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine. - Cream. I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce. - Dijon Mustard. A must for that true Stroganoff flavor. - Worcestershire sauce. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and [Salisbury Steak](https://www.sipandfeast.com/salisbury-steak-mushroom-gravy/). See the recipe cardfor complete information on ingredients and quantities. ## Step-by-step instructions ### First, marinate the beef Each number corresponds to the numbered written steps below. 1. Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo \#1). 2. Slice the steak into thin, bite-sized pieces against the grain (Photo \#2). ![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-1.jpg) 1. Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo \#3). 2. If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo \#4). ### Want To Save This Recipe? Enter your email and we'll send it to you. Plus, get great new recipes from us every week\! ### After marinating, make the steak stroganoff Each number corresponds to the numbered written steps below. 1. While the beef is marinating, slice 2 medium onions, and 1 1/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo \#1). 2. Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo \#2). ![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-marinating-collage.jpg) 1. To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo \#3). 2. Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo \#4). 3. Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo \#5). 4. To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo \#6). ![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-2.jpg) 1. Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo \#7). 2. At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo \#8). 3. Add 1/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo \#9). 4. Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo \#10). ![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-3.jpg) 1. Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo \#11). 2. Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo \#12). When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy\! ## Top tips - Slicing the beef. Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite. - Don’t skip the marinade. While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be so much better if it sits for 2 hours or more. - Homemade stock. Whenever possible, I always recommend using [homemade beef stock](https://www.sipandfeast.com/beef-stock/) or [homemade chicken stock](https://www.sipandfeast.com/chicken-stock/). My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be superior to storebought and will give your dishes that restaurant quality taste. ![Overhead shot of black pan with beef stroganoff.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![Overhead shot of black pan with beef stroganoff.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe-3.jpg) ## More comfort food recipes If you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my [chicken stroganoff recipe](https://www.sipandfeast.com/chicken-stroganoff/) a try too\! - [Meatloaf with brown gravy](https://www.sipandfeast.com/meatloaf-brown-gravy/) - [Garlic mushroom pasta](https://www.sipandfeast.com/garlic-mushroom-pasta/) - [Hungarian goulash](https://www.sipandfeast.com/hungarian-goulash/) - [One-pot creamy beef and shells](https://www.sipandfeast.com/creamy-beef-shells/) If you’ve enjoyed this *Beef Stroganoff* *Recipe* or any recipe on this site, give it a 5-star rating and tell us about it in the comments below. We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on [YouTube](https://www.youtube.com/channel/UCbyjYRUS9gADwAGuUxcfVcA) and our [Facebook Page](https://www.facebook.com/sipandfeast/)[.](https://www.facebook.com/sipandfeast/) ## Beef Stroganoff by [James Delmage](https://www.sipandfeast.com/about-me/) 4\.89 from 35 votes Prep: 10 minutes mins Cook: 45 minutes mins Marinating time: 2 hours hrs Total: 2 hours hrs 55 minutes mins Servings: 6 ![Beef stroganoff featured image with wooden spoon pouring gravy over egg noodles in white bowl.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20300%20300'%3E%3C/svg%3E) ![Beef stroganoff featured image with wooden spoon pouring gravy over egg noodles in white bowl.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe-snippet-3-300x300.jpg) [Print](https://www.sipandfeast.com/wprm_print/beef-stroganoff) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.sipandfeast.com%2Fbeef-stroganoff%2F&media=https%3A%2F%2Fwww.sipandfeast.com%2Fwp-content%2Fuploads%2F2023%2F10%2Fbeef-stroganoff-recipe-snippet-3.jpg&description=This+comforting+Beef+Stroganoff+combines+marinaded+pan-seared+strips+of+steak+with+an+ultra+creamy+and+tangy+mushroom+and+onion+sauce+that%26%2339%3Bs+served+over+buttery+noodles.&is_video=false) [Save](https://www.sipandfeast.com/beef-stroganoff/)[Saved](https://www.sipandfeast.com/beef-stroganoff/) This comforting Beef Stroganoff combines marinaded pan-seared strips of steak with an ultra creamy and tangy mushroom and onion sauce that's served over buttery noodles. ### Ingredients 1x 2x 3x #### For the seared steak - ▢ 1 1/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain - ▢ 1 tablespoon (15g) Worcestershire sauce - ▢ 1 teaspoon fine sea salt - ▢ 1/4 teaspoon black pepper - ▢ 1/2 teaspoon nutmeg - ▢ 2 teaspoons allspice - ▢ 2 tablespoons (30g) vegetable oil #### For the stroganoff - ▢ 1 pound (454g) wide egg noodles - ▢ 6 tablespoons (90g) olive oil divided - ▢ 1 1/2 pounds (680g) cremini mushrooms thick sliced - ▢ 6 tablespoons (84g) butter divided - ▢ 2 medium yellow onions sliced - ▢ 6 cloves garlic minced - ▢ 1/4 cup (32g) flour - ▢ 1/2 cup (120g) dry white wine - ▢ 3 cups (720g) [low-sodium beef stock](https://www.sipandfeast.com/beef-stock/) divided - ▢ 1/2 cup (120g) heavy cream - ▢ 1/2 cup (120g) sour cream - ▢ 2 tablespoons (30g) Dijon Mustard - ▢ 2 tablespoons (30g) Worcestershire sauce - ▢ 2 cups (480g) pasta water will most likely not need all of it - ▢ 2 tablespoons minced flat-leaf Italian parsley optional - ▢ salt and pepper to taste ### Want To Save This Recipe? Enter your email and we’ll send it to you. Plus, get great new recipes from us every week\! ### Instructions #### For the seared steak - Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef. - Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside. #### For the beef stroganoff - Bring a large pot of salted water to boil. - Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl. - Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant. - At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water. - Add the flour to the pan and cook for 1 minute or until all of the white specks are gone. - Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits. - Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles. - Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat. - Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy\! ### Notes - Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite. - Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave. ### Nutrition Calories: 785kcal \\| Carbohydrates: 28\.8g \\| Protein: 39\.8g \\| Fat: 53\.7g \\| Saturated Fat: 18\.7g \\| Cholesterol: 167mg \\| Sodium: 295mg \\| Potassium: 847mg \\| Fiber: 3\.5g \\| Sugar: 4\.7g \\| Calcium: 69mg \\| Iron: 8mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? Leave a comment below\!Check us out on Instagram at [@sipandfeast](https://www.instagram.com/sipandfeast) or tag [\#sipandfeast](https://www.instagram.com/explore/tags/sipandfeast)\! Follow Me ![Sip and Feast cookbook cover.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201500'%3E%3C/svg%3E) ![Sip and Feast cookbook cover.](https://www.sipandfeast.com/wp-content/uploads/2025/07/cookbook-cover-blog-1.jpg) The Sip and Feast Cookbook - 100+ recipes - Essential tools and ingredients - Entertaining ides - Stunning photography [Order Now](https://www.sipandfeast.com/cookbook/) ![Beef stroganoff Pinterest image.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![Beef stroganoff Pinterest image.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe-pinterest-blog-150x150.jpg) Like this recipe? Share it with friends\! [Pin](https://pinterest.com/pin/create/button/?url=https://www.sipandfeast.com/beef-stroganoff/&media=https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe-pinterest-blog.jpg&description=Beef%20Stroganoff "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.sipandfeast.com/beef-stroganoff/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Beef%20Stroganoff%0D%0Ahttps%3A%2F%2Fwww.sipandfeast.com%2Fbeef-stroganoff%2F%0D%0A "Share via Email") [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20344%20344'%3E%3C/svg%3E)![](https://secure.gravatar.com/avatar/b790716c598f2e37a4477b3834812a7b8e5bf76adf79df88028e47531d213d23?s=344&d=mm&r=g)](https://www.sipandfeast.com/about-me/) About James [Read More About Me](https://www.sipandfeast.com/about-me/) 4\.89 from 35 votes ([7 ratings without comment](https://www.sipandfeast.com/beef-stroganoff/)) ## Leave a comment [Cancel reply](https://www.sipandfeast.com/beef-stroganoff/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 73 Comments 1. Angela says: March 8, 2026 at 8:09 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I made this tonight solid 10 [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-47912) 1. Tara says: March 9, 2026 at 12:23 pm So glad to hear that, Angela\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-47937) 2. Sally J Mas says: February 26, 2026 at 5:47 pm I love you James. Keep them coming\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-47498) 1. Tara says: February 27, 2026 at 12:42 pm We appreciate the comment, Sally\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-47520) 3. Stephen says: February 8, 2026 at 8:51 am ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is a delicious recipe. I was a bit dubious about the nutmeg and allspice, but they do give the stroganoff a really interesting flavor. I only wish the recipe and the video were the same. In the video the meat is seared in batches, the onions are sliced pole to pole, and you use Morton kosher salt. In the printed recipe there is no mention of searing the meat in batches nor slicing the onions pole to pole, and it says to use fine sea salt. I made this stroganoff for guests last night. They loved it\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-46898) 4. Marilyn says: February 2, 2026 at 2:11 pm I made this yesterday for Sunday’s family dinner. I put it all on a large rectangular platter and placed it in the center of the dining table. You know the food is good when family scoops more than once onto their plates–and there were still plenty of leftovers. Served it with a side of steamed broccoli with lemon & olive oil. The beef stroganoff is another “keeper” recipe. I have been so happy with everything from the Sip & Feast cookbook. It is making memories at the Sunday family table, and that is exactly what I want–a time to slow down & connect with family over good food. It really is a treasured time. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-46656) 1. Tara says: February 3, 2026 at 4:16 pm We are so happy to hear that, Marilyn, and thanks for the great comment. We appreciate that\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-46726) 5. Laura says: November 15, 2025 at 1:54 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) AMAZING [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-43339) 1. Tara says: November 15, 2025 at 6:22 pm Glad you enjoyed\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-43355) 6. Gary DeCrescenzo says: October 29, 2025 at 9:42 pm Very good. Might benefit from more wine or something “sour-ish”. A bit sweet as is. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-42251) 7. Jim Jistel says: September 24, 2025 at 6:16 pm ![3 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is your only recipe I’ve made that didn’t turn out. I didn’t care for the nutmeg or allspice and 3 cups of beef broth gave me a very thin sauce. In the video it doesn’t look like you’re using that much [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-40472) 1. Tara says: September 25, 2025 at 9:22 am Hi Jim, sorry to hear you didn’t have success with this one. The sauce can definitely be cooked longer to thicken, and if you included the flour that should have helped thicken as well. If you watch the video at around the 9:38 mark you can watch Jim pour all 3 cups of broth into the pan. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-40499) 8. Rose Dentice says: April 8, 2025 at 8:58 pm Looks delicious I will definitely try this one. Thank you [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-29251) 1. Tara says: April 10, 2025 at 9:30 am We hope you enjoy it, Rose\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-29308) 9. Jason Poe says: March 27, 2025 at 7:05 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I made this a couple of days ago…. wow. This is the best beef stroganoff I’ve ever had. To expedite the process, I used two pans – did the mushrooms in one pan, and got the beef going in another pan at the same time. Mushrooms and beef both went into the same bowl, and started the onions in the pan I used for the beef (since it finished quicker). [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-28677) 1. Tara says: March 28, 2025 at 12:10 pm We’re so happy you enjoyed the recipe, Jason\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-28712) 10. Kristen Page says: March 6, 2025 at 12:24 am Is there any chance you can add at the top of the recipe the option to get a -5 size version. I’ve seen this on other sites and since I only cook for one it would make my life much easier. Thanks for your conisideraton. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-27592) 1. Tara says: March 6, 2025 at 9:26 am Hi Kristen, if you bring up the print version of the recipe there are – and + buttons that allow you to scale the recipe. Hope that helps. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-27599) 11. Kristie Oaks says: February 16, 2025 at 7:12 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) The best I have ever made\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-26762) 1. Tara says: February 17, 2025 at 11:36 am We’re so happy to hear that, Kristie\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-26789) 12. Angela Wolfe says: February 2, 2025 at 8:13 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) This is my 2nd review of the beef stroganoff recipe. I made it again. We didn’t think it was possible, but we increased the rating from 10 of1l 10 to 11 of 10. This is the best beef stroganoff EVER\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-26140) 1. Tara says: February 3, 2025 at 8:30 am We’re so happy you liked it even better this time, Angela\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-26178) 13. Shannon Brown says: January 2, 2025 at 6:21 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I just made this tonight and WOW. The first thing I want to say is THANK YOU for the tip about the beef drippings and making sure it isn’t burnt before adding it to your other stock. Mine was and I think if you hadn’t mentioned this, I wouldn’t have thought twice about adding it in. The beef was perfect, I just have a wild stove and the heat is tough to dial in. I didn’t use wine bc I didn’t have white and I only had a small box of beef stock–about 2 cups–so I subbed in chicken stock where needed. I can’t wait to make this again with all beef stock and the wine addition. The allspice is absolutely necessary and really adds an interesting flavor. My market only had sliced flank but I just cut it in strips and it was perfect. What a great recipe~thanks for teaching me how to cook\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-24982) 1. Tara says: January 3, 2025 at 9:12 am We’re so happy you enjoyed it, Shannon\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-24992) 14. Patricia Mueller says: December 10, 2024 at 12:09 pm This is delicious! What do you recommend for a green vegetable to serve with this? [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-23744) 1. Tara says: December 10, 2024 at 2:00 pm Hi Patricia, a side of garlic sauteed green beans would be great as a side, as would roasted brussels sprouts. [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-23745) 15. JW says: October 16, 2024 at 7:34 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I made this lastnight, and it was wonderful! I used the video and amounts listed in the description. I marinated for 2 hours using the allspice and half the nutmeg ( latter ingredient wasn’t intentionally halved). I also followed your instruction re burnt fond (lol). I bought flank steak at costco for this simply because I love that cut. Next time, I will print this and follow. Excellent\! Next time im [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-21876) 1. Tara says: October 17, 2024 at 9:15 am We’re so happy you enjoyed\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-21891) 16. Linda Geremina says: October 9, 2024 at 3:37 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) Had tenderloin tips in the freezer and needed to use them. So glad I used this recipe! Followed it exactly and it turned out better than great. It had a depth beyond other stroganoffs. Husband had 2 plates and is already looking forward to leftovers! Thank you\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-21695) 1. Tara says: October 9, 2024 at 8:23 pm We’re so happy you enjoyed, Linda\! [Reply](https://www.sipandfeast.com/beef-stroganoff/#comment-21705) ### Comment navigation [Older Comments](https://www.sipandfeast.com/beef-stroganoff/comment-page-1/#comments) ![Headshot of Jim in kitchen.](https://www.sipandfeast.com/wp-content/uploads/2023/11/jim-head-shot-new.jpg) About James Delmage Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking\! 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Readable Markdown	Classic Beef Stroganoff is comfort food at its best! This hearty combination of seared steak and mushrooms in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make\! ## Full Instructional Video When I crave pure comfort food, classic Beef Stroganoff always hits the spot. It has a similar flavor profile to [Swedish meatballs](https://www.sipandfeast.com/swedish-meatballs/) as it’s creamy, tangy, and incorporates the cozy flavors of allspice and nutmeg. And since steak is one of my favorite ingredients, I’ll use any excuse I can find to make a dish out of it, like [garlic butter steak bites](https://www.sipandfeast.com/garlic-butter-steak-bites/), [steak pizzaiola](https://www.sipandfeast.com/steak-pizzaiola/), and [beef marsala](https://www.sipandfeast.com/beef-marsala/) just to name a few. My family loves steak stroganoff served over egg noodles, but you can also serve it with other types of pasta, [rice pilaf](https://www.sipandfeast.com/rice-pilaf/), or [roasted garlic mashed potatoes](https://www.sipandfeast.com/roasted-garlic-mashed-potatoes/). ## Recipe Ingredients All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you. ![Ingredients shown: cream, wine, onion, garlic, flour, egg noodles, beef stock, sour cream, mushrooms, olive oil, flank steak, mustard, spices, and worcestershire sauce.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe.jpg) - Beef. After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet too. Just slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but I haven’t tested that myself. - Mushrooms. I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in [beef marsala](https://www.sipandfeast.com/beef-marsala/). - Allspice. This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination/ dry rubbing stage. - Beef stock. Whenever possible, use [homemade beef stock](https://www.sipandfeast.com/beef-stock/), however, low-sodium beef base to make a quick stock is great in a pinch\! - Wine. I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine. - Cream. I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce. - Dijon Mustard. A must for that true Stroganoff flavor. - Worcestershire sauce. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and [Salisbury Steak](https://www.sipandfeast.com/salisbury-steak-mushroom-gravy/). See the recipe cardfor complete information on ingredients and quantities. ## Step-by-step instructions ### First, marinate the beef Each number corresponds to the numbered written steps below. 1. Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo \#1). 2. Slice the steak into thin, bite-sized pieces against the grain (Photo \#2). ![Beef stroganoff Four pic collage group number one showing cutting flank steak into small pieces and marinating with spices in plastic bag.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-1.jpg) 1. Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo \#3). 2. If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo \#4). ### Want To Save This Recipe? Enter your email and we'll send it to you. Plus, get great new recipes from us every week\! ### After marinating, make the steak stroganoff Each number corresponds to the numbered written steps below. 1. While the beef is marinating, slice 2 medium onions, and 1 1/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo \#1). 2. Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo \#2). ![Four pic collage searing beef in large pan, deglazing pan, and sauteing mushrooms.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-marinating-collage.jpg) 1. To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo \#3). 2. Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo \#4). 3. Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo \#5). 4. To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo \#6). ![Recipe collage number two showing browning mushrooms, sauteing onions and garlic, and adding flour to the pan.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-2.jpg) 1. Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo \#7). 2. At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo \#8). 3. Add 1/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo \#9). 4. Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo \#10). ![Recipe collage number three showing whisking in beef stock, and simmering stroganoff sauce with sour cream.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-process-collage-3.jpg) 1. Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo \#11). 2. Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo \#12). When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy\! ## Top tips - Slicing the beef. Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite. - Don’t skip the marinade. While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be so much better if it sits for 2 hours or more. - Homemade stock. Whenever possible, I always recommend using [homemade beef stock](https://www.sipandfeast.com/beef-stock/) or [homemade chicken stock](https://www.sipandfeast.com/chicken-stock/). My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be superior to storebought and will give your dishes that restaurant quality taste. ![Overhead shot of black pan with beef stroganoff.](https://www.sipandfeast.com/wp-content/uploads/2023/10/beef-stroganoff-recipe-3.jpg) ## More comfort food recipes If you’re looking for more comforting recipes, here are a few of our favorites, and if you love the flavor in stroganoff, give my [chicken stroganoff recipe](https://www.sipandfeast.com/chicken-stroganoff/) a try too\! - [Meatloaf with brown gravy](https://www.sipandfeast.com/meatloaf-brown-gravy/) - [Garlic mushroom pasta](https://www.sipandfeast.com/garlic-mushroom-pasta/) - [Hungarian goulash](https://www.sipandfeast.com/hungarian-goulash/) - [One-pot creamy beef and shells](https://www.sipandfeast.com/creamy-beef-shells/) If you’ve enjoyed this *Beef Stroganoff* *Recipe* or any recipe on this site, give it a 5-star rating and tell us about it in the comments below. We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on [YouTube](https://www.youtube.com/channel/UCbyjYRUS9gADwAGuUxcfVcA) and our [Facebook Page](https://www.facebook.com/sipandfeast/)[.](https://www.facebook.com/sipandfeast/) #### For the seared steak - ▢ 1 1/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain - ▢ 1 tablespoon (15g) Worcestershire sauce - ▢ 1 teaspoon fine sea salt - ▢ 1/4 teaspoon black pepper - ▢ 1/2 teaspoon nutmeg - ▢ 2 teaspoons allspice - ▢ 2 tablespoons (30g) vegetable oil #### For the stroganoff - ▢ 1 pound (454g) wide egg noodles - ▢ 6 tablespoons (90g) olive oil divided - ▢ 1 1/2 pounds (680g) cremini mushrooms thick sliced - ▢ 6 tablespoons (84g) butter divided - ▢ 2 medium yellow onions sliced - ▢ 6 cloves garlic minced - ▢ 1/4 cup (32g) flour - ▢ 1/2 cup (120g) dry white wine - ▢ 3 cups (720g) [low-sodium beef stock](https://www.sipandfeast.com/beef-stock/) divided - ▢ 1/2 cup (120g) heavy cream - ▢ 1/2 cup (120g) sour cream - ▢ 2 tablespoons (30g) Dijon Mustard - ▢ 2 tablespoons (30g) Worcestershire sauce - ▢ 2 cups (480g) pasta water will most likely not need all of it - ▢ 2 tablespoons minced flat-leaf Italian parsley optional - ▢ salt and pepper to taste ### Want To Save This Recipe? Enter your email and we’ll send it to you. Plus, get great new recipes from us every week\! #### For the seared steak - Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef. - Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside. #### For the beef stroganoff - Bring a large pot of salted water to boil. - Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl. - Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant. - At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water. - Add the flour to the pan and cook for 1 minute or until all of the white specks are gone. - Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits. - Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles. - Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat. - Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy\! - Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite. - Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave. Calories: 785kcal \\| Carbohydrates: 28\.8g \\| Protein: 39\.8g \\| Fat: 53\.7g \\| Saturated Fat: 18\.7g \\| Cholesterol: 167mg \\| Sodium: 295mg \\| Potassium: 847mg \\| Fiber: 3\.5g \\| Sugar: 4\.7g \\| Calcium: 69mg \\| Iron: 8mg Nutrition information is automatically calculated, so should only be used as an approximation. Follow Me ![Sip and Feast cookbook cover.](https://www.sipandfeast.com/wp-content/uploads/2025/07/cookbook-cover-blog-1.jpg) The Sip and Feast Cookbook - 100+ recipes - Essential tools and ingredients - Entertaining ides - Stunning photography About James
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