• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Valerie's Kitchen

Simple, seasonal home cooking

  • Recipe Box
  • Videos
  • The Cookbook
  • Beyond the Kitchen
Home » Main Dish » Beef » Beef Stroganoff

Beef Stroganoff

By Valerie · October 15, 2019 22 Comments

H Holidays MD Main Dish
  • Share
  • Tweet
  • Email
Jump to Recipe Print Recipe

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.

Beef Stroganoof in a pan with a bowl of rice and salt and pepper shakers behind it.

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.

A close up of Beef Stroganoff in a pan with a wooden spoon.

Tender strips of beef and meaty mushrooms cooked together in a luxurious sauce. This is beef stroganoff, friends.

A blue serving plate with a serving of rice and Beef Stroganoff.

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

Two images showing the raw, sliced sirloin and browning the sirloin in a pan.

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.

Two images showing the onions are garlic cooking in a pan and the wine, beef broth, Dijon, and Worcestershire are added.

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!

Two images showing the beef being added back to the sauce in the pan and the mushrooms are added.

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.

A skillet filled with a creamy sauce and slices of beef and mushrooms.

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!

A blue serving plate with rice and Beef Stroganoff.

It’s also delicious spooned over cooked egg noodles or a mound of buttery mashed potatoes.

A blue serving plate shot from over the top with a serving of Beef Stroganoff and rice.

To round this meal out I typically serve my Beef Stroganoff with simply cooked green beans or roasted asparagus on the side.

A skillet filled with a creamy sauce and slices of beef and mushrooms.

Beef Stroganoff

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.
5 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
0 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 334kcal
Author: Valerie Brunmeier

Ingredients

  • 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

Instructions

  • 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.

Notes

Prepare rice or egg noodles according to package directions about 20 minutes before ready to serve.
Nutrition information was calculated for Beef Stroganoff only and does not include the rice or egg noodles.
 

Nutrition

Calories: 334kcal | Carbohydrates: 6g | Protein: 41g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 724mg | Potassium: 938mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg
LOVE MY RECIPES? GET THE COOKBOOK!
The Foolproof Family Slow Cooker and Other One-Pot Solutions

Beef Stroganoff in a pan with a wooden spoon with overlay text.

Browse the Recipes

by Category
CP Slow Cooker OP One Pot 30 30 Minute Meals SD Side Dish S Dessert H Holidays A Appetizers MD Main Dish

Categories: Beef, Holidays, Main Dish, Recipe, Valentine's Day

< Previous
Next >

You May Also Like...

A bowl filled with noodles and a beef and vegetable mixture. Instant Pot Beef Burgundy
A ladle scoops up beef stew from a pot. Classic Stovetop Beef Stew
Grilled Steak Teriyaki | From Valerie's Kitchen Grilled Steak Teriyaki
A white serving dish filled with shredded beef, carrots, and potatoes. Instant Pot Pot Roast

Reader Interactions

Latest Comments
Skip to Comment Form
  1. William B says

    February 20, 2021 at 3:40 pm

    5 stars
    Another vote for the absolute best Stroganoff I’ve ever had, anywhere. I’ve now made this several times and the whole family loves it.
    All I do different is double the wine, and double the Worcestershire sauce. The flavor is intense and rich, and lets face it, you can never have too much Worcestershire sauce in anything!
    Thank you for this recipe!

    Reply
  2. Christy says

    January 8, 2021 at 6:03 pm

    5 stars
    I normally don’t leave messages but I had to with this recipe! Hands down the best beef stroganoff I have ever had. My three kids said this was the best dinner I made in a long time. Absolutely worth making!

    Reply
    • Valerie says

      January 8, 2021 at 7:00 pm

      This was always a favorite of my youngest son and he used to request it all the time. So glad everyone loved it! It’s definitely a family favorite here. Thanks, Christy 🙂

      Reply
  3. Monica M says

    December 5, 2020 at 9:03 pm

    5 stars
    Absolutely the most flavorful stroganoff recipe I’ve made yet! I used a $13 Cab Sauv and, adding Dijon mustard, and the cream cheese, perfected the taste. My teenage son who hates any “gravy type substance” ate every bite!! This is my new favorite! I only had about a pound and a half of chuck roast cut in chunks, so I used 16 oz of cremini mushrooms. I omitted the hour cook time and used my InstaPot for 12 min on high pressure. After releasing pressure, added the cornstarch, pre-sautéed mushrooms, cream cheese, and sour cream. Divine. Thank you!! This will be a regular in our home.

    Reply
  4. Leann Castillo says

    November 1, 2020 at 3:59 pm

    5 stars
    AMAZING! The whole family enjoyed it. Thank you.

    Reply
« Older Comments

Leave a Comment Cancel reply

Recipe Rating




Stay Connected with Valerie’s Kitchen

Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS

Stay updated!

Subscribe by Email

Get the latest straight from my kitchen to your email inbox. You can choose to receive an email every time a new recipe is published or a weekly summary.

Click to Subscribe

Primary Sidebar

Valerie Brunmeier, founder and author of Valerie's Kitchen

MeetValerie Brunmeier

Hello and welcome to my online kitchen! My focus here is to provide simple, seasonal meal solutions for busy households. I hope you find some inspiration while you’re here and visit again soon!

...
More About Me

Looking for something?

As Featured On
Back to Top
  • Home
  • About
  • Privacy Policy
  • Collaborate
  • Contact
Facebook
Pinterest
Instagram
Twitter
YouTube
BlogLovin'
RSS
Valerie's Kitchen
Copyright © 2011–2021 · Valerie's Kitchen

Valerie's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.