Our timeless stroganoff delivers everything you want in a satisfying meal: juicy beef, crisp mushrooms, a flavorful tangy sauce, and tender egg noodles.

Difficulty: Easy
Servings: 4
Nutrition per serving: Calories 938, Total Fat 56 g, Saturated Fat 25 g, Carbohydrates 68 g, Fiber 6 g, Sugar 8 g, Protein 38 g, Cholesterol 200 mg, Sodium 1229 mg
Total time: 45 minutes
Active time: 45 minutes

Comforting and straightforward, beef stroganoff has been a beloved dish for many years. Whether you're a seasoned pro or trying it for the first time, our recipe's precise steps and expert tips will help you create an exceptional stroganoff every time. You'll learn the fastest way to sear beef and mushrooms, how to develop deep, layered flavors in the sauce, and the best way to serve this classic dish.

How to Make Beef Stroganoff Perfectly

To make an outstanding stroganoff, focus on crafting a rich sauce, keeping the beef tender, and hitting the ideal creamy texture. Here are the top pointers from our experts:

Pick tender beef cuts: Use steak cuts instead of stew meat. Our kitchen favors boneless ribeye for its balance of flavor and tenderness.
Prepare ingredients beforehand: Most of the cooking happens quickly, so organizing everything (mise en place) before starting helps immensely.
Sear efficiently: Heat the oil until shimmering before adding the beef, ensuring a loud sizzle to get a flavorful caramelized crust without drying out the meat.

Selecting the Best Beef for Stroganoff

Though stroganoff resembles a stew, it cooks rapidly, so tender cuts are best. Our test kitchen strongly recommends boneless ribeye for its rich beef flavor and marbling that delivers tenderness. Alternatives like strip steak or flat iron provide similar textures and taste. Tenderloin (filet mignon) is also excellent for a melt-in-your-mouth result, albeit with a somewhat milder flavor.

Heavier cuts such as sirloin or chuck require long, slow cooking, making them better suited for slow cooker versions. Ground beef lacks the juicy steak pieces characteristic of stroganoff but can be used in a pinchbrown it well and drain excess fat before adding ingredients, or try a Hamburger Stroganoff Skillet recipe.

Recommended Sides to Pair with Beef Stroganoff

Besides classic buttered noodles, consider these sides to complement stroganoff's rich flavors:

Sauted vegetables: Spinach, green beans, or broccoli provide a fresh, earthy counterbalance and can be prepared quickly.
Light green salads: A simple salad or cucumber salad offers a refreshing contrast.
Mashed potatoes: A hearty alternative to noodles, or try spaetzle, rice, or pilaf for a different twist.
Comfort breads: Biscuits, Parker House rolls, or pull-apart rolls are perfect for soaking up the luscious sauce.

The Ultimate Beef Stroganoff Recipe

This recipe stars a marbled, tender ribeye that provides juicy richness to the dish. Two types of mushrooms are cooked until crisp to deepen the taste. The components come together with a sour cream and Dijon mustard sauce served over egg noodles.

1 lb ribeye steak, trimmed and cut into 2-by- inch strips
Kosher salt and freshly ground black pepper
2 tbsp vegetable oil
5 tbsp unsalted butter
1 medium yellow onion, sliced
8 oz white button mushrooms, quartered
7 oz shiitake mushrooms, sliced (caps only)
1 tbsp fresh thyme, chopped
1 clove garlic, minced
cup dry white wine
2 tbsp all-purpose flour
cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 cups beef broth
10 oz medium or wide egg noodles
cup flat-leaf parsley, chopped
1 tbsp chives, chopped (plus extra for garnish)

Instructions

Bring a large pot of salted water to a boil.
Season ribeye strips with 1 tsp salt and ample black pepper. Heat vegetable oil in a large skillet on medium-high heat. Add the beef strips and let sear undisturbed until brown spots appear, about 1 minute. Flip and cook until a deep golden crust forms but the meat remains slightly underdone inside, about 1 more minute. Transfer beef to a bowl and keep skillet on medium-high heat.
Add 1 tbsp butter to the skillet and cook the onion with tsp salt, scraping browned bits from the bottom, until softened (4-5 minutes). Add 2 tbsp butter, button and shiitake mushrooms, and thyme; cook, stirring occasionally, until mushrooms release moisture and start crisping, about 5-6 minutes. Stir in garlic and cook 1 minute until fragrant.
Pour in the white wine and bring to boil. Lower heat and simmer until wine evaporates, about 5 minutes.
Sprinkle flour over vegetables and stir to combine. Fold in sour cream, Dijon mustard, Worcestershire sauce, and tsp black pepper. Add beef broth and mix until smooth. Simmer gently, stirring occasionally, until sauce thickens, about 5 minutes.
Meanwhile, cook egg noodles according to package instructions until al dente. Drain and toss with remaining 2 tbsp butter, parsley, and chives.
Return beef strips and their juices to the sauce. Cook gently, stirring, until beef reaches desired doneness but still retains some pink inside, about 1 minute.
Serve by dividing noodles into four bowls and topping with the beef and sauce. Garnish with additional chives if desired.