This homemade Beef Stroganoff recipe will make you fall in love with juicy and tender beef! And how can anyone resist these tender strips of sirloin steak, sautéed in butter and swirled with creamy mushroom gravy? That’s classical Beef Stroganoff done the right way! Perfect comfort food!
Homemade beef stroganoff is a crowd favorite! And has been for years! You can find it on many restaurant menus across the world. This classic dinner recipe highlights the flavor combination of white wine, beef and mushrooms! All in a rich velvety creamy sauce! This hearty dinner is perfect for the cold weather!
You probably know that Beef Stroganoff is Russian in origin. But did you know that the word “stroganoff” comes from the Russian verb строгать, or “strogat”? It means to chip or shave off tender beef. In winter months or even fall, Russians love themselves a comforting dinner full of juicy beef! Can you blame them?
What to serve with homemade Beef Stroganoff
Egg noodles are customary in the American version. However, Russian beef stroganoff will often be served with oven baked french fries and not noodles. Russians also prepare Stroganoff with chicken or even fish instead of tender beef. So it really depends where you are! Brazilian version, for example, includes diced beef. They serve Stroganoff with tomato sauce, onions, mushrooms and heavy cream.
But this classic family dinner is also delicious when served over rice. In Japan, for instance, this retro classic is commonly served with white rice, or rice seasoned with parsley and butter. Therefore, if you are not into traditional Beef stroganoff, you can certainly use any of the serving suggestions above. This hearty dinner recipe is very flexible!
When I was growing up, my mom used to make her own version of Beef Stroganoff recipe and serve it with the most perfect crispy homemade fries. It seemed such an ultimate comfort food to me when I was little. I just love Beef Stroganoff!
Sour cream or heavy cream?
Beef Stroganoff has always been a traditional dinner for generations of families. Many use sour cream to make the sauce creamy. However I found that using heavy cream makes the sauce smoother. And let’s not forget about all the flavors from mustard and Worcestershire sauce!
What kind of beef to use
To make it the right way you will definitely need right kind of meat. The tender the cut, the better. We are talking tenderloin, top sirloin or rib-eye steak.
If you can’t find a tender steak, I would suggest to use ground beef rather than buying a rough cut. Yes, ground beef is much better replacement of a good steak. Because stew beef type of meat that will make you break your teeth while eating this wonderful Beef Stroganoff.
I repeat, use sirloin steak, ribeye steak, or fillet steak. This will ensure that the beef is juicy and tender. Instead of dry and hard.
How to sear your beef stroganoff
I found that beef cooks more evenly if I sear it as a regular steak. Sear it only for 3 minutes on each side. How much time exactly? It depends on the thickness of your steak. Next, make sure your pan is hot before steak touches its surface. Take care to not overcook the steak. Instead, under cook it. That means that the meat will still be pink inside. Since we will be reheating it in the sauce later on, it will be OK.
Lastly, don’t slice the beef prior to cooking it. Slice it afterwards. It’s easier and not as messy.
Enjoy it with a glass of wine!
Homemade Beef Stroganoff
- 4 tablespoons butter, divided
- 1.5 lb. steak, sirloin
- Sea salt and freshly-cracked black pepper, to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 12 oz sliced mushrooms
- 1.5 tablespoons flour
- ½ cup dry white wine
- ⅔ cup beef broth
- ½ cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard or Herb de Provence mustard
- ¼ teaspoon cayenne pepper
- Chopped fresh parsley
- Melt 2 tablespoons butter in a large cast iron or stainless steel skillet over medium-high heat. Add the steak (uncut), seasoned generously with salt and pepper, and let it cook undisturbed for about 4 minutes on one side until nicely browned. Then flip the steak, and cook on the other side until browned, another 3 minutes, for a total of 7. Remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
- Add 1 additional tablespoon butter, chopped onions and saute for about 3 minutes. Add remaining tablespoon butter, garlic and mushrooms, and cook for about 3 more minutes, or until mushrooms are juicy.
- Add flour to the pan, stir until no longer white. Add wine and let it cook down for 2 minutes. Then add beef broth, heavy cream, Worcestershire sauce, mustard and cayenne pepper. Combine well. Let the mixture simmer for 5 minutes, stirring occasionally. Season with additional salt and pepper if needed.
Combining Beef with Sauce:
- Slice beef into thin slices, add back to the pan with the sauce and let it warm up for 2-3 minutes on low heat. Serve over noodles, rice, french fries or with vegetables.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
I made this. It’s easy to make and the perfect meal to make on this blustery winter evening. It “looks” excellent, the sauce velvety and smooth with the beef and mushrooms throughout. But for some reason it’s “sweet”! I just can’t seem to figure out why it has a sweet taste. I used Walmart Great Value frozen pre-chopped onion and half-n- half instead of cream… should I be adding a small amount of sour cream to “hide” the sweet?
Super delicious! Thank you
Trish B. says
My husband requested Beef Stroganoff for his birthday dinner, and we’re so glad I chose to make this recipe. Simple, but full of flavor. I used 1/2 & 1/2 instead of Heavy Cream because it was in the fridge and added a bit more flour. I also added a few ozs. of cream cheese. Thank you for sharing this recipe!
Wow! Wonderful! Glad half and half worked!!!
Can you do the recipe without the mustard
Yes, you can omit it.