This post may contain affiliate links. Please read my disclosure policy.
Melt in your mouth strips of sirloin and sliced cremini mushrooms, melded with a rich, creamy, perfectly seasoned sauce. This Beef Stroganoff recipe makes for a truly memorable meal.
This post was originally published on November 9, 2011. It has been updated with new images.
I’ve always loved beef stroganoff. It’s a dish I’ve made since I first moved out on my own, armed with my Betty Crocker’s Cookbook and not much else. That old recipe called for ground beef which suited us and our economic situation just fine. It also called for cream of chicken soup so I knew instantly it was a winner! This is no joke, we loved those old cream soup recipes.
Since then I’ve made beef stroganoff a gazillion times and it has evolved into the dish I’m sharing here. This version is quite different from Betty’s. It is slightly more sophisticated and it is SO good. It has always been a favorite of Boy #4 since he was just a little tiny guy. Apparently he was a little tiny guy with a pretty darn discriminating palate.
Tender strips of beef and meaty mushrooms cooked together in a luxurious sauce. This is beef stroganoff, friends.
Which Cut of Beef Should I Use for Beef Stroganoff?
For a tender result, you need to start with a tender cut. My cut of choice for beef stroganoff is top sirloin, thinly sliced. It’s an economical choice as far as the more tender cuts of beef go and plenty flavorful. It becomes perfectly fork tender after simmering in the stroganoff sauce for under an hour. Save the tougher cuts like chuck roast or top round for beef stew and recipes that have a longer simmer time.
Traditionally, beef tenderloin is used for beef stroganoff but it’s a very expensive cut and I think best cooked using other methods of preparation (like my Roasted Beef Tenderloin with Port Wine Gravy) and served for a special occasion. You can experiment with other tender cuts like strip steak or boneless ribeye but both are more expensive options than sirloin. Check out Certified Angus Beef for more information on all of the basic cuts of beef.
How to Make Beef Stroganoff
Start by trimming any excess fat from the edges of your sirloin steak. Slice it thinly across the grain into 1-1/2 to 2-inch strips.
Melt 2 tablespoons butter with 2 tablespoons vegetable oil over medium-high heat. Brown the beef quickly, in batches so that you don’t over-crowd the pan. Season with salt and pepper while cooking. Transfer the browned beef to a plate and set aside.
Add onion and garlic to beef drippings and cook, stirring for a couple of minutes. Add a nice, full-bodied red wine and cook for another minute or two. Add the low-sodium beef broth, Dijon mustard, and Worcestershire sauce. Flavor!
Add the beef strips back to the pan with the sauce and stir it all together. Bring the mixture to a low boil – increasing the heat under the pan if necessary, then cover the pot and reduce heat to low. Simmer for 45 minutes to an hour, until the beef is fork tender.
Remove a small amount of the cooking liquid from the pan into a small bowl. Add 1 tablespoon of cornstarch and stir well until it has dissolved into the liquid. Pour the cornstarch slurry into the pan and cook and stir for a minute or two as the sauce thickens slightly.
Mushrooms are added at the very end of the cooking process. They will only need to simmer in the sauce for about 10 minutes to become tender.
What Kind of Mushrooms Should I Use?
Cremini mushrooms are my mushroom of choice for most dishes, but especially beef stroganoff. They are exceptionally “meaty” and wonderful! Sometimes you’ll see them labeled as baby portobellos and they are usually in a bin next to the white button mushrooms in the produce section of the grocery store.
The last step is to add a little cream cheese and sour cream. This is what adds a creamy, velvet-like texture to this amazing sauce. Cook and stir until the cream cheese melts and is well incorporated. Taste and season with additional salt and pepper, if needed.
I love using fresh chives as a finishing touch for a dish like this. It really wakes it up and makes for a nice presentation.
How to Serve Beef Stroganoff
I like to serve beef stroganoff over long grain white rice but there are options!
It’s also delicious spooned over cooked egg noodles or a mound of buttery mashed potatoes.
To round this meal out I typically serve my Beef Stroganoff with simply cooked green beans or roasted asparagus on the side.
- 3 pounds boneless top sirloin
- 1 1/2 teaspoons salt
- freshly ground pepper, to taste
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
- 1/2 cup full-bodied red wine
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 12 medium cremini mushrooms, sliced (about 2 cups)
- 1/3 cup cream cheese or Neufchatel, softened
- 1/3 cup sour cream (I use light sour cream)
- 2 tablespoons corn starch
- additional salt and fresh ground pepper, to taste
- 2 tablespoons chopped fresh chives
- long grain white rice or egg noodles, prepared according to package directions
- Trim edges of sirloin of any excess fat. Thinly slice the meat and then slice each piece in half again lengthwise. Slices should be about 1/2 inch thick by about 2-inches long.
- In a large skillet over medium high heat, melt the butter with the vegetable oil. Brown the beef strips quickly in batches, seasoning with salt and pepper as they cook. Be generous with the pepper. Remove beef from pan to a dish and repeat with remaining beef.
- Once all the meat is cooked, add onions and garlic to beef drippings in empty pan. Cook and stir for a couple of minutes. Add wine and cook for a minute or two. Add beef broth, Dijon mustard and Worcestershire sauce and cook and stir for another minute. Add beef strips and combine well. Bring to a low boil, reduce heat to low, cover pot and simmer for 45 minutes to 1 hour, until beef is fork tender.
- Remove about 1/4 cup of the cooking liquid from the beef stroganoff to a small bowl. Add cornstarch to the liquid and mix until cornstarch has dissolved. Pour the cornstarch slurry into the beef stroganoff and cook, stirring, for a minute or two as sauce thickens slightly. Add sliced mushrooms and allow to cook, stirring occasionally about 10 minutes. Add cream cheese and sour cream, stir to combine and allow to cook another 5 minutes or until the cream cheese has completely melted into the sauce. Taste and season with additional salt and pepper if needed. Sprinkle with fresh chives and serve over rice.