Published January 22, 2024.This post may contain affiliate links. Please read my disclosure policy.
This delicious, easy-to-make classic beef stroganoff recipe is the perfect weeknight meal that comes together in no time. You will love the simplicity and tasty flavors in this dish.
I don’t eat meat too often these days, but if I do, I make sure it’s loaded with flavor. If you’re similar to me, check out mySteak PizzaiolaorBistecca Alla Fiorentina.
Beef Stroganoff
This is a classical Russian recipe consisting of pan-roasted slices of beef that are served in a sour cream sauce. The recipe stems back to the late 1800s with influence from the Stroganov family.
Its earliest adaptation did not use onions or mushrooms like the many recipe variations you may see today. In addition, while noodles are commonly served with beef stroganoff, it is more traditional to serve it with rice pilaf.
Ingredients and Substitutions
- Oil – You can use olive or avocado oil. In addition, beef tallow, clarified butter, or any neutral-flavored oil will work.
- Beef – I used top sirloin in this beef stroganoff. Other options would be strip sirloin or filet mignon.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Onions – You can use white, yellow, or sweet onions. In addition, you will need some whole garlic cloves.
- Mushrooms – I used a combination of button and cremini mushrooms. You can use one or the other, as I did. In addition, any wild mushroom is good to use in this recipe.
- Alcohol – Brandy is used to deglaze the pan. A dry red wine or cognac will also work. If you do not drink alcohol, you can use beef stock, water or skip it,
- Stock – I used beef stock in this recipe. You can also use brodo or even water.
- Herbs – Fresh parsley and bay leaves are used in the sauce. I used extra parsley for garnish.
- Mustard – Coarse ground or whole mustard is best to use. Substitute with Dijon mustard.
- Sour Cream – I use a full-fat sour cream. Any reduced-fat sour cream will also work. In addition, feel free to substitute with yogurt.
- Noodles – Any egg noodle of any width will work.
How to Make Beef Stroganoff
- Start by adding some oil to a large frying pan or rondeau pot over medium-high heat until it begins to lightly smoke.
- Add in the sliced meat and cook for 1 to 2 minutes or until lightly browned. Spread the meat across the entire pan when cooking it to ensure you get a sear on each piece.
- Set the meat aside on a plate.
- Add some unsalted butter back into the pan where you cooked the meat over medium-high heat until it is melted.
- Place in the onions and mushrooms and cook until caramelized, which takes about 8-10 minutes. Note: Make sure to caramelize the onions.
- Add garlic and cook for 1 to 2 minutes while constantly stirring.
- Add the beef back into the pot with the cooked mushroom mixture.
- Deglaze with brandy and cook until au sec or almost gone. The brandy should evaporate and be incorporated into the ingredients in the pan.
- Add in the stock, bay leaves, and mustard, and cook over medium-high heat for 8-10 minutes. The sauce should be reduced to about ¼ cup to ½ cup.
- Cook the wide egg noodle pasta in a large pot of boiling salted water until al dente, about 8-10 minutes.
- Finish it off by stirring in the sour cream, salt, pepper, and parsley.
- Toss it with the cooked noodles until combined, and serve.
Slow Cooker Beef Stroganoff
Turn the slow cooker to the saute function and add in some oil. Place in the beef and cook until lightly browned, which takes about 2 minutes.
Next, add in the onions, mushrooms, and garlic and saúte for 6 to 8 minutes or until lightly browned.
Add in the beef stock and bay leaves and cook on low heat for 4-6 hours or until the beef is tender and the stock has reduced to ½ cup.
Finish by stirring in the sour cream, salt, pepper, and parsley, and serve with egg noodles.
Instant Pot Beef Stroganoff
- Turn the instant pot to saúte and pour in the oil
- Add in the beef, mushrooms, onions, and garlic and saute for 6-8 minutes or until lightly browned.
- Pour in the stock and add in the bay leaves
- Place the lid on the instant pot and cook for 20 minutes
- Release the steam
- Finish by stirring in sour cream, salt, pepper, and parsley, and serve with egg noodles.
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten as soon as it’s finished cooking.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.
chef notes + tips
- In my opinion, adding caramelized mushrooms and onions elevates the recipe, bringing out a more delicious umami flavor in addition to only having meat in it.
- Other cuts used are bottom round or chuck roast, which would be better in a crockpot stroganoff so that it could cook for longer periods to help tenderize.
- Adding the beef, mushrooms, onions, and garlic helps to flavor the sauce even more.
- The pan or pot must be large to help caramelize all the different ingredients, requiring a lot of surface area.
- Making this in the slow cooker is a great option if you don’t have time to stand in front of the cooktop, plus the meat is really tender.
More Weeknight Recipes
- Easy Beef Stir Fry
- Homemade Sloppy Joe
- Easy Broiled Salmon
- Chicken Saltimbocca
- Grilled Cheese Sandwich and Tomato Soup
Video
Save
Easy Beef Stroganoff Recipe
4.99 from 78 votes
This delicious, easy-to-make classic beef stroganoff recipe is the perfect weeknight meal that comes together in no time.
Servings: 6
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Ingredients
- 2 tablespoons neutral-flavoed oil
- 2 pounds thinly sliced top sirloin
- 2 tablespoons unsalted butter
- 1 thinly sliced white or yellow onion
- 1 cup sliced cremini mushrooms
- 1 cup sliced button mushrooms
- 3 finely minced cloves of garlic
- 1/3 cup brandy
- 3 cups beef stock
- 2 bay leaves
- 1 tablespoon coarse ground mustard
- 1 ½ cups sour cream
- 1 tablespoon chopped parsley + more for garnish
- 1- pound wide egg noodles, boiled and strained
- coarse salt and fresh cracked pepper to taste
Instructions
Add the oil to a large pan or pot over medium-high heat.
Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.
Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.
Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.
Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3.
Finishby whisking in the sour cream, salt, pepper, and parsley.
Toss with noodles and garnish with extra parsley.
Notes
Make-Ahead: This is meant to be eaten as soon as it’s finished cooking.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.
In my opinion, adding caramelized mushrooms and onions elevates the recipe, bringing out a more delicious umami flavor in addition to only having meat in it.
Other cuts used are bottom round or chuck roast, which would be better in a crockpot stroganoff so that it could cook for longer periods to help tenderize.
Adding the beef, mushrooms, onions, and garlic helps to flavor the sauce even more.
The pan or pot must be large to help caramelize all the different ingredients, requiring a lot of surface area.
Making this in the slow cooker is a great option if you don’t have time to stand in front of the cooktop, plus the meat is really tender.
Nutrition
Calories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg
Course: Main
Cuisine: russian
Author: Chef Billy Parisi
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120 comments
- sue😁
Fabulous recipe 😋🤤thank you so much ChefBilly 😁😋👋😋🤤
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- George
Family loved it!
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- Susan
It was so easy and very tasty!
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- Donna
So delicious!
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- James Nice
First time I made, did the amateur move and altered the recipe in the wrong way. It was still good, but lacking.
Second time was brilliant! I followed the tip and caramelized the onions and mushrooms! Yeah buddy! Thanks for making meal time fun- Reply
- lisa wilcox
This is an excellent and easy recipe for beef stroganoff. We loved it. It tastes very gourmet, with the deglazing of the pan with sherry. Smells so amazing.
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Thanks for trying it!
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Thanks for trying it!
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- Patricia Higgins
Love the detailed instructions and love the videos. Yummy dinner recope
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many thanks!
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- Joe
Just a few suggestions. 1.5 lbs of the steak would be plenty for this recipe. After cooking down the beef stock, I reduced the amount in the skillet as to not overcook the meat. Then added it back after placing the meat sauce over the noodles. It would be better with a thicker, creamer white sauce. Otherwise very good.
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- Melanie
Yummy!
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- Mary
Used bottom round,as this was what I could afford on sale. Not as tender as higher-priced meat,but still tasty. Browned half the meat and then the other half as the pan i used might have been smaller than the recipe suggested. Used red wine,as that was what I had. Followed the recipe with no changes. Keeping this recipe for use again.
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- Tom Collins
One of my favorite dishes, Billy. I prefer using filet mignon because it’s tender and really flavorful. Thanks for all your recipes as I often look to your website for great dishes.
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- Joe
I will be making this, using Billy Parisi’s recipe ❤️
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- Rob
Made this tonight. So delicious and quick. I used BP’s homemade beef stock from freezer. Thank you!
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- Bob
I Love this beef dish
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- sue
Thank you ChefBilly delicious 😋 😁👏
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- Terry Goins
Made this last night. Will be another “go to” in my recipe collection. I have a separate Billy Parisi folder for all of his recipes. Haven’t gotten to all that I have saved yet, but being retired, I’m working on it.
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- BB
Easy to prepare, understandable instructions, not that many exotic ingredients that you only use once . Love the chef and ALL his recipes. Greetings from Munich Germany
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- Vera
It was delicious,
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- John Combs
This is probably the easiest, yet still boasts an amazing amount of flavor, that you can make.
Preparation and cook time was minimal yet my guests raved about it.
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- Colin Costello
Love this recipe
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- Norm Denton
Your Beef Stroganoff recipe was one of the first recipes of yours that I tried. It was so simple to follow & absolutely delicious. It has become one of our favorites & has been added into our normal rotation of dinners…
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- Donna A Pollock
This has become a Family favorite at my house. I use a good cut of beef and all good ingredients, it really makes all the difference in the taste. We love this for dinner anytime.
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- Joanne Tessmer
Made this last night. It was delicious. The sauce didn’t reduce as much as the recipe said but was so good over the noodles. My husband loved it as well. I believe he said it was restaurant quality stroganoff. This will be my go to stroganoff recipe from now on. Thank you!!
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- Pauline
I just made this, and it was absolutely delicious.
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- Dawn Gray
The best, easiest beef stroganoff ever!!! This is why I know always have whole mustard in my refrigerator! Thank you for so generously sharing your recipes and teaching those core cooking techniques!
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- Brett
Just made this! So good! I cooked it for another 20 minutes and the sauce did not really reduce. What might I be doing wrong? (I scooped some out) Thanks!
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- g
Add some corn starch to thicken
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- Andy Heath
Thank you! Great Flavorful deep, ŕich and wonderfully creamy recipe! Perfect for cooler weather days
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- stuart hay
Do you think a chicken version could work..(with chicken stock of course)
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- Lynn
Making it now. Fingers crossed
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- sue 😁
Thank you Chef Billyfor you time creating of your recipes soooootasty 😁🤩😋👋
- Reply
- sue 😁
Thank you for your tasty recipe ChefBilly😋🤩👋😁
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- Anna Sousa
I’m a big fan of so many of your recipes and I’ve made this before! My family loved it. Billy is my go to for soo many meal ideas! But I’m looking for a good make ahead dish for a party. Was thinking to make this but not sure if I can make this a few hours in advance, assemble everything, cover it, leave it on the stove and then reheat in before serving? Will the meat dry out or the noodles absorb too much sauce? If this isn’t a good candidate could you advise another make ahead party entree with beef or chicken. Thanks.
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It could, yes.
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- Dawn
Would dry sherry work? I don’t have any brandy and I wouldn’t know what kind of brandy to buy….suggestions?
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yes
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- Sylvia
Another winner! So tasty!
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- Chef Billy Parisi
thanks!
- Reply
- Marilyn Drake
Delicious.
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- Mary Alyce Dudley
I made this. Yum! A new recipe for an old family favorite!
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excellent!
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- Carol
Didn’t include the brandy – just used the beef stock. Delicious!
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great!
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- Linda C
Delicious and simple weeknight meal everyone loves!
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yes!
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- andrea
It was amazing, forgot to rate it!
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- Andrea
Made this tonight! It was amazing, another great recipen from Billy. I’ve made it a few times and always a deicious meal.
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- Robin Walker
Delicious!! A family favorite!
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love it!
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- Barbara a Day
Sounds delicious!!
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- Earlene
The mustard and bay leaf adds nice flavor to this dish. Made this again tonight after a long day of canning salsa, and boy O boy it’s a treat!
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thanks for giving it a shot!!
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- E Palin
The best ever! And truly delicious- all your recipes just work!! Great treat during our winter now
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Amazing!
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- Andrea
Another favorite recipe of mine. I know that anything I make using Billy’s recipes will be awesome.
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appreciate you trying it
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- Cindy
Great recipe, got 👍🏻👍🏻 from family
- Reply
excellent!
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- Donald Nutting
Came out perfect, thank you chef for teaching us all this great techniques
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Awesome!
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- Ben Murphy
So good, I like to add some smoked paprika too – but that’s personal preference.
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That’ll work!
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- Dawn Hazlett
Delicious used beef stock to deglaze. Not an alcohol person
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That will work!
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- Julie Dawson
Love it! I used red wine instead of brandy, since that is all I had and it turned out wonderfully!
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Perfect!
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- Linda
Fabulous recipe. Lots of flavor and it freezes surprisingly well.
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Fantastic!
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- Beth Cagle
Awesome! As always!
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Thank you!
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- Anne
I made this tonight. I am not a mushroom fan, but I had a bunch or morels, which I do love, so I used them instead. Costco had some beef for Shane-Shaun that looked nice. Already thinly sliced, I just had to cut it into strips. Used some to make your Philly Cheesesteaks (yum!!!!) and the rest to make this stroganoff. I am usually one to take a recipe as inspiration but I followed this exactly (with the exception of the morels) and it came out GREAT. Hubby couldn’t stop complementing. It’s been so long since I’ve made stroganoff…. Like an old friend! So dang good!
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Awesome, thank you.
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- Angela
Love the stroganoff!
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so good!!
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- Lisa
This is my go to recipe. My husband loves it. I do add a squeeze of tomato paste and less liquid.
Amazing!
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Excellent!
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- Stan Killian
Made this Beef Stroganoff for my family the other night and it was delicious! Thank you for advising that caramelization of the onions and mushrooms was the key to developing that wonderful flavor. Thanks for all your tips and menu suggestions.
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Awesome!
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- Cherie Young
This came out so very good. I wouldn’t change a thing.
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Perfect!
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- Bonnie Shields
I love beef stroganoff, and this is the best one ever!
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Appreciate it!
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- Kim
Amazing
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thank you so kindly!!
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- Dennis Rupp
Made it, whole family loved it. No leftovers
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Amazing!
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- Joan santoro
Absolutely a staple in my home now!
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Excellent!
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- Shawn Fox
Love all your recipes. We always have something from you on the weekends.
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Thank you!
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- Louann
As usual….Billy’s recipes are spot on.
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Thank you!
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- Bev
Loved it..Easy to make..The best!
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perfect
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- Karen
Another perfect classic recipe made exactly per Billy’s instructions. I used store-bought stock, next time I hope to use Billy’s homemade beef stock recipe. I love the way his recipes I’ve made so far are dependable and delicious.
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Excellent!
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- Bonnie
Loved this recipe and loved the addition of the brandy.
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- Paula Boydston
My cousin is crazy for stroganoff. Me, not so much. UNTIL I made this She loved it and so did I. Easy to make-great directions and delicious.
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- Linda Riel
This is a go to recipe for us. Make it at least 2-3 times a month. Love love love this
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- Ian Campbell
Excellent
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- Sheila Smith
Excellent !!!!
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- JayWee
Thank you! Amazingly delicious recipe! Was also first time I used my own home-made beef bone stock (your recipe too). Elevated to heaven!
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- Madeline Zelinski
Like all of your recipes….fabulous….Delish…thank you
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- Catherine Hiltenbrand
It took us two times but we finally got it down. This recipe is the best! The flavors are amazing and don’t disappoint. This may be our new go to Sunday night dinner. Highly recommend!
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- Mirian Wright
Cooking for four men. I think I saw their eyes roll back and almost fell out of their chairs! This is soooo good!! I tried to cook a recipe from my favorite chef every night. Can you tell, I’m in love!!
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- Lisa Jenard
I made this the other day and used your recipe step by step. It was missing something so I added a couple of tablespoons of tomato paste. Also, too much liquid. It didn’t reduce in a short time. But once it did, it was delicious!
Ps.. I used NY Strip because I had it in house.
I’m going to try a little less stock.
Thank you!
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- JeffinChiTown
Incredible flavor! I did add a few splashes of Tamari for even more umami. My only issue was even after 25 minutes it still didn’t reduce enough and had too much liquid. Always one area where I struggle – getting liquids to thicken… was my heat not high enough or do you think it just needed more time before adding the final ingredients?
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- Morrisa
Made this for my husband tonight. A request for his birthday.
It was a huge hit!, Thank you Billy,- Reply
- Laura Radford
Thanks Billy! I just used one lb ofp Sirloin and adjusted the rest of the ingredients . It made enough for 4 servings. The taste was so good..I kept complimenting myself which I normally don’t do when I’ve cooked something!
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- Sam Moffatt
Tanks for the midweek meal! Beef Stroganoff, was great, only by your instruction, and making the browning glaze to my perfection!! Added small amount of chili powder!? Happy nipping the Brandy, where’s the table.
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nice!
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- Toni
Such an easy and flavorful meal for weeknights! A huge hit at our house!
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- Ashley F
Hands down one of our favorite recipes to make! Tried it in the Instant Pot and it was so good!!
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- Stephanie
The caramelized really made this recipe sing! Such a great idea.
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- Chelsea
This is sooo simple and soo delicious!! Thanks for sharing!
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- Vivian Dunbar
Chef Billy,
I was reluctant to try this recipe, as it seemed involved, and I am SO GLAD I MADE THIS!!! It is one of my favorite things to make now.
We even love it the next day!- Reply
- Lauren Kelly
This is the ultimate comfort food! I love this recipe!
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