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Beef Stroganoff is classic comfort food: Tender pieces of steak and mushrooms swimming in a creamy gravy served over buttery egg noodles. It’s easy to make and ready in less than an hour!

Beef stroganoff in a white bowl over egg noodles.

Beef Stroganoff originated in Russia during the 1800s, and is named after Count Alexander Grigorievich Stroganoff. The wealthy and child-free Count loved sharing meals with anyone who dressed for the occasion. Easy to portion into individual servings, Beef Stroganoff was said to be created by Stroganoff’s chef for all to share at his open house-style dinners.

Easy, affordable, and ultra-comforting, Beef Stroganoff made a frequent appearance on my family’s Midwestern dinner table when I was growing up. I’m delighted to carry on the tradition with my brood to this day, and hope this easy Beef Stroganoff recipe inspires you to follow suit.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Beef Stroganoff Recipe

Recipe ingredients

Labeled ingredients for beef stroganoff.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Sirloin steak tips: High-quality cuts of beef such as sirloin (which I used) or ribeye make the best stroganoff. Low-fat options like flank steak or skirt steak don’t have enough time to tenderize here and will probably be dry and chewy. However, I have heard of people substituting ground beef and loving it! I haven’t tried it myself (yet) but I bet it’s a delicious way to use that ground beef hiding out in your freezer.
  • Soy sauce: Or tamari sauce if that’s what you have on hand.
  • White mushrooms: Baby portobellos or or shiitakes are suitable substitutes.
  • Tomato paste: Since this Beef Stroganoff calls for just 2 teaspoons, this is the perfect example of the brilliance of tubed tomato paste so you can save the rest for another use.
  • Egg noodles: Soft, chewy buttered egg noodles are traditional, but Stroganoff would also be delicious over cooked rice, Spaetzle, or with chunks of crusty bread.

Step-by-step instructions

  1. Using a fork, poke each piece of steak 10 to 12 times. Place in a large zip-top bag or shallow dish. Add soy sauce and turn until evenly coated. Cover and let marinade at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
Four sirloin steak tip pieces in a baking dish.
  1. Meanwhile, place mushrooms in medium bowl, cover, and microwave until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup of liquid in bowl). Drain mushrooms and discard liquid. 
Mushrooms in a clear bowl next to a smaller clear bowl with a yellow mixture.
  1. Combine mustard, water, and sugar in small bowl until smooth paste forms; set aside. Pat steak pieces dry with paper towels and season with salt. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer meat to large plate and tent with foil.
Four sirloin steak tip pieces in a skillet being cooked.
  1. To the skillet, add mushrooms, onion, and ½ teaspoon salt. Cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. 
Mushrooms and onions being sauteed in a silver skillet.
  1. Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in broth and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
Mushrooms and stroganoff gravy in a silver skillet.
  1. While sauce is reducing, slice steak pieces against grain into 1/4-inch thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. 
Sliced steak tips on a wooden cutting board with a knife.
  1. Remove pan from heat and let any bubbles subside. Stir in sour cream and season to taste with salt and pepper. Serve over hot buttered noodles and garnish with chives if desired.
Beef stroganoff in a silver skillet.

Recipe tips and variations

  • Yield: This recipe makes a very filling portion for four adults; each with about 4 ounces of buttery egg noodles, 6 ounces of steak, and a lovely layer of sauce.
  • Storage: Store leftovers covered for up to 4 days.
  • Pepper Steak-style Strogonoff: Replace the onions with colorful bell peppers.
  • Extra-Creamy Strogonoff: Substitute cream cheese for some or all of the sour cream.
  • Garlicky Strogonoff: After cooking the mushrooms, add chopped garlic to the pan and cook until fragrant, or for about 30 seconds. Proceed with flour, tomato paste, and the rest of the sauce method.
Two bowls of beef stroganoff.

Chicken Stroganoff

This Chicken Stroganoff is creamy and delicious and on the dinner table in 30 minutes or less. You’ll love it over buttered noodles, rice, or mashed potatoes. Chicken Stroganoff is the sunny cousin to classic…

25 minutes
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More comfort food classics

A bowl of beef stroganoff.

Beef Stroganoff

Beef Stroganoff is classic comfort food: Tender pieces of steak and mushrooms swimming in a creamy gravy served over buttery egg noodles. It's easy to make and ready in less than an hour!
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 people
Course Main Course
Cuisine American
Calories 939

Ingredients 

  • 1 1/2 pounds sirloin steak tips (flap meat) trimmed and cut lengthwise with grain into 4 equal pieces (see note 1)
  • 1 tablespoon soy sauce
  • 1 pound white mushrooms trimmed and quartered (see note 2)
  • 1 tablespoon dried mustard
  • 2 teaspoons hot water
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion chopped fine (about 1 cup)
  • 4 teaspoons all-purpose flour
  • 2 teaspoons tomato paste (see note 3)
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 1 pound egg noodles cooked and buttered, for serving (see note 4)
  • 1 tablespoon chopped fresh chives or dill for garnish, optional

Instructions 

  • Using a fork, poke each piece of steak 10 to 12 times. In a large zip-top bag or shallow dish, add poked steak and soy sauce and turn until evenly coated. Cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
  • Meanwhile, in a medium bowl, add mushrooms. Cover and microwave until mushrooms have decreased in volume by half, 5 to 10 minutes (there should be as much as ¼ cup of liquid in bowl). Drain mushrooms and discard liquid. 
  • In a small bowl, whisk together mustard, water, and sugar until a smooth paste forms. Set aside.
  • Pat steak pieces dry with paper towels and sprinkle with salt. In a large (12-inch of larger) skillet, heat oil over medium-high heat until just smoking.
  • Add steak pieces to skillet and cook until browned on all sides and the meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer to a large plate and tent with foil.
  • To the skillet, add mushrooms, onion, and ½ teaspoon salt. Cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. 
  • Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in broth and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
  • While sauce is reducing, slice steak pieces against grain into 1/4-inch thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. 
  • Remove pan from heat and let any bubbles subside. Stir in sour cream and season to taste with salt and pepper. Serve over hot buttered noodles and garnish with chives if desired.

Recipe Video

Notes

  1. Sirloin steak tips: High-quality cuts of beef such as sirloin (which I used) or ribeye make the best stroganoff. Low-fat options like flank steak or skirt steak don’t have enough time to tenderize here and will probably be dry and chewy. However, I have heard of people substituting ground beef and loving it! I haven’t tried it myself (yet) but I bet it’s a delicious way to use that ground beef hiding out in your freezer.
  2. White mushrooms: Baby portobellos or or shiitakes are suitable substitutes.
  3. Tomato paste: Since this Beef Stroganoff calls for just 2 teaspoons, this is the perfect example of the brilliance of tubed tomato paste so you can save the rest for another use.
  4. Egg noodles: Soft, chewy buttered egg noodles are traditional, but Stroganoff would also be delicious over cooked rice, Spaetzle, or with chunks of crusty bread.
  5. Yield: This recipe makes a very filling portion for four adults; each with about 4 ounces of buttery egg noodles, 6 ounces of steak, and a lovely layer of sauce.
  6. Storage: Store leftovers covered for up to 4 days.

Nutrition

Calories: 939kcalCarbohydrates: 91gProtein: 57gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 214mgSodium: 864mgPotassium: 1284mgFiber: 6gSugar: 8gVitamin A: 321IUVitamin C: 5mgCalcium: 104mgIron: 6mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. One of my all time favourites – such a wonderful and classic dish. I look forward to trying your recipe soon, Meggan! Happy Friday!