Classic Beef Stroganoff

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Tested by
Diana Andrews
Updated 01/27/21
Classic Beef Stroganoff
The Spruce
Prep: 10 mins
Cook: 32 mins
Total: 42 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
598 Calories
32g Fat
22g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 598
% Daily Value*
Total Fat 32g 41%
Saturated Fat 13g 63%
Cholesterol 173mg 58%
Sodium 585mg 25%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 10%
Protein 54g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream.

A sprinkling of fresh chopped parsley or chives adds color and flavor to the finished dish. Serve this delicious beef stroganoff over hot buttered noodles, rice, or potatoes, or even split buttered biscuits. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.

1:44

Click Play to See This Classic Creamy Beef Stroganoff Recipe Come Together

Ingredients

  • 1 1/2 pounds lean beef (top sirloin or similar)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock (preferably unsalted or low sodium)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced lengthwise, 1/4-inch thick
  • 3 tablespoons sour cream, room temperature
  • For Serving: hot buttered noodles
  • Garnish: 1 tablespoon finely chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients fro Classic Beef Stroganoff
    The Spruce 

  2. Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2-inch thick. Sprinkle the meat with salt and pepper and set aside.

    Seasoned beef for stroganoff
    The Spruce

  3. Melt 1 tablespoon of the butter in a medium saucepan over medium heat.

    Melting butter
    The Spruce

  4. Blend in the flour and cook, stirring constantly, for 2 minutes.

    Blending butter and flour
    The Spruce

  5. Gradually pour in the beef broth, stirring and cooking until thickened and smooth.

    Beef broth, butter and flour
    The Spruce

  6. In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the onions and cook, stirring frequently until the onions are tender and translucent, about 4 minutes.

    sauté onions in butter
    The Spruce

  7. Push the onions to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Push the seared meat into the onions as it becomes done to make room for the next batch.

    Browning beef for stroganoff
    The Spruce

  8. Add the beef and onions to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.

    Sautéeing beef stroganoff
    The Spruce

  9. Take a tablespoon or two of the hot sauce and add to the sour cream; mix well.

  10. Then, stir the sour cream into the sauce and heat through, but do not boil. This is called tempering and prevents the sour cream from curdling.

  11. Arrange the beef stroganoff on a platter over buttered noodles and garnish with the fresh chopped parsley. 

    Beef stroganoff
    The Spruce

Recipe Variations

  • Add about 4 to 6 ounces of sliced fresh mushrooms and 1 extra tablespoon of butter or olive oil to the skillet along with the onions.
  • Add 1 clove of finely minced garlic to the same skillet used for cooking the beef. Saute for about 2 minutes; add to the beef and sauce mixture. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture.
  • While this recipe calls for top sirloin, you may use another tender cut. Tenderloin is pricey, but it is excellent in stroganoff. If you happen to use a tougher cut of beef, just take note that it will need more simmering time, but be mindful to not overcook.
  • For an extra saucy stroganoff, increase the flour to 2 tablespoons and increase the beef broth to 1 1/2 cups. Double the sour cream to 6 tablespoons.
  • Instead of parsley, garnish the stroganoff with thinly sliced fresh chives or green onion tops.
  • For those with lactose issues, make dairy-free beef stroganoff.