Classic Beef Stroganoff

By Diana Rattray

Updated 10/26/18

Classic Beef Stroganoff
The Spruce
Ratings (198)
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
598 Calories
32g Fat
22g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
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.)

Make this delicious beef stroganoff and serve it with hot buttered noodles, rice, or potatoes. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.

Created using a simple skillet, this version still maintains all the classic flavors of the traditional dish. We recommend serving it with potatoes or over split buttered biscuits. A sprinkling of fresh chopped parsley or chives adds color and flavor to the stroganoff. As do sauteed mushrooms. See the tips and variations below the recipe for additional ideas, and some tips for increasing the sauce and sour cream.

1:44

Watch Now: Classic Beef Stroganoff

Ingredients

  • 1 1/2 pounds lean beef (top sirloin or similar)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock (preferably unsalted or low sodium)
  • 1 medium onion (quartered and sliced)
  • 3 tablespoons sour cream (room temperature)
  • Garnish: 1 tablespoon finely chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper and set aside.

    Seasoned beef for stroganoff.
     The Spruce

  3. Melt 1 tablespoon butter in a medium saucepan.

    Melting butter.
     The Spruce

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

    Blending butter and flour.
     The Spruce

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

    Beef broth, butter and flour.
     The Spruce

  6. Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a skillet or sauté pan over medium heat; add the onions and cook, stirring, until the onions are just tender.

    Sweating onions in butter.
     The Spruce

  7. Add the meat strips and quickly brown on all sides.

    Browning beef for stroganoff.
     The Spruce

  8. Add the beef and onions to the thickened beef sauce. Cover and cook on low for 10 minutes; stir in sour cream and heat through, but do not boil. 

    Sautéing beef stroganoff.
     The Spruce

  9. Arrange the beef stroganoff on a platter over buttered noodles or hot cooked rice and garnish with the fresh chopped parsley. It may be served with mashed potatoes as well. Add a tossed green salad or steamed broccoli for a delicious and satisfying family meal.

    Beef stroganoff.
     The Spruce

  10. Enjoy!

Tips

  • While this recipe calls for tender top sirloin, you may use another tender cut. Tenderloin is pricey, but it is excellent in stroganoff. Avoid overcooking the tender beef sirloin or tenderloin. If you happen use a tougher cut of beef, just make note that it will need more simmering time. 

Recipe Variations

  • Add about 4 to 6 ounces of sliced fresh mushrooms and an 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.
  • For extra 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.