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Beef Stroganoff Recipe

by AI Chef
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Beef Stroganoff recipe

Hailing from the grand ballrooms and opulent dining tables of 19th-century Russia, Beef Stroganoff is a dish that whispers tales of Tsars and aristocracy. With roots deeply anchored in the heart of Russian culinary traditions, this dish, named after the influential Stroganoff family, has traveled through time and across continents, adapting and evolving, yet retaining its core essence.

At the heart of Beef Stroganoff lies its sumptuous combination of tender beef slices drenched in a rich, creamy sauce. The earthy undertones of mushrooms, the gentle bite of onions, and the tang of sour cream all come together harmoniously, making it an epitome of comfort food. Yet, it’s not just the flavors that enchant; it’s the legacy, the tradition, and the culinary craftsmanship that this dish embodies.

Sautéing Process

Whether it’s served atop a bed of fluffy rice, twirled with egg noodles, or accompanied by crispy potato straws, Beef Stroganoff’s rich and hearty nature promises a delightful journey of flavors and a warm embrace for the soul.

The soul of Beef Stroganoff resides in its meticulously chosen ingredients. Each component contributes to the dish’s iconic flavor, and selecting the finest ingredients ensures a Stroganoff that’s truly exceptional.

Creamy Sauce Formation

Here’s what you’ll need:

For the Beef and Marinade:

  • Beef Tenderloin: 1.5 lbs (680 grams), thinly sliced into strips. (The quality of beef is paramount. Opt for a fresh, prime cut of beef tenderloin for tender and flavorful results.)
  • White Wine: 1/4 cup, for marinating.
  • Garlic: 2 cloves, minced.
  • Salt & Pepper: To taste.

For the Sauce:

  • Unsalted Butter: 3 tablespoons.
  • White Onions: 1 medium, finely diced.
  • Button Mushrooms: 8 oz (227 grams), sliced.
  • All-purpose Flour: 2 tablespoons.
  • Beef Broth: 1.5 cups.
  • Dijon Mustard: 1 tablespoon.
  • Worcestershire Sauce: 1 teaspoon.
  • Fresh Sour Cream: 1 cup. (The freshness and quality of the sour cream play a pivotal role in achieving the authentic creaminess and tang of the Stroganoff sauce.)
  • Fresh Parsley: 2 tablespoons, chopped (for garnish).
  • Salt & Pepper: To taste.


  • Cooking Oil: 2 tablespoons, for sautéing.
  • Egg Noodles or Rice: For serving.

Beef Stroganoff Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 480 calories 35g fat


  • Beef Tenderloin: 1.5 lbs (680 grams), thinly sliced into strips.
  • White Wine: 1/4 cup, for marinating.
  • Garlic: 2 cloves, minced.
  • Salt & Pepper: To taste.
  • Unsalted Butter: 3 tablespoons.
  • White Onions: 1 medium, finely diced.
  • Button Mushrooms: 8 oz (227 grams), sliced.
  • All-purpose Flour: 2 tablespoons.
  • Beef Broth: 1.5 cups.
  • Dijon Mustard: 1 tablespoon.
  • Worcestershire Sauce: 1 teaspoon.
  • Fresh Sour Cream: 1 cup.
  • Fresh Parsley: 2 tablespoons, chopped (for garnish).
  • Salt & Pepper: To taste.
  • Cooking Oil: 2 tablespoons, for sautéing.
  • Egg Noodles or Rice: For serving.


  1. Beef Slicing: Begin with a sharp knife and the beef tenderloin. Slice against the grain into thin strips, approximately 2 inches long and ½ inch wide. This ensures maximum tenderness during the cooking process.
  2. Marinating: Place the sliced beef in a mixing bowl. Add the white wine, minced garlic, salt, and pepper. Toss until the beef is well coated. Let it marinate for at least 30 minutes. This will not only infuse flavor but also aid in tenderizing the beef.  For the most tender results, avoid overhandling the beef. The marination process will help break down the muscle fibers, ensuring melt-in-your-mouth slices.
  3. Mushroom Cleaning: Using a damp paper towel, gently wipe each mushroom to remove any dirt or debris. Never soak them in water as they can become soggy. Once clean, slice the mushrooms into even, thin slices.
  4. Onion Dicing: Peel the white onion and dice it finely. Ensure consistent, small dices for a uniform texture and even cooking.
  5. Beef at Room Temperature: Before cooking, allow the marinated beef to come to room temperature. This ensures even cooking and a juicier result.
  6. In a large skillet or pan, heat the cooking oil over medium-high heat. Once the oil is shimmering, add the marinated beef slices, ensuring they are spread out and not overcrowded. Sauté until they are nicely browned but not fully cooked, about 2 minutes on each side. Once browned, transfer the beef to a plate and set aside.
  7. In the same skillet, melt the butter over medium heat. Add the finely diced onions and sauté until translucent, about 3-4 minutes. Follow with the sliced mushrooms and cook until they release their moisture and turn golden brown, another 5-7 minutes.
  8. Sprinkle the all-purpose flour over the mushrooms and onions, stirring constantly for about 1-2 minutes. This will help thicken the sauce.
  9. Gradually pour in the beef broth, stirring constantly to ensure a smooth mixture. Introduce the Dijon mustard and Worcestershire sauce, mixing well.
  10. Lower the heat to a simmer, allowing the sauce to thicken slightly, about 5 minutes.
  11. Return the sautéed beef slices to the skillet, immersing them in the sauce. Let them simmer gently, absorbing the rich flavors, for another 5-7 minutes, ensuring they are cooked through but remain tender.
  12. Reduce the heat to low. Gently stir in the fresh sour cream, ensuring it melds seamlessly with the sauce without curdling. Season with salt and pepper to taste. Continuously stir until you achieve a smooth, creamy consistency that coats the back of a spoon.
  13. Once everything is perfectly combined and the Stroganoff is heated through, turn off the heat. Sprinkle in some freshly chopped parsley for a hint of freshness and color.

Serving Suggestions

Presenting and pairing your Beef Stroganoff correctly can elevate the dining experience, transporting diners straight to the heart of Russia. Here are suggestions to ensure an authentic and visually appealing serving:

  1. Dish Presentation:
    • Opt for a deep, wide-rimmed plate or shallow bowl to showcase the Beef Stroganoff. Spoon a generous amount of the creamy dish into the center, ensuring a good ratio of beef, mushrooms, and sauce in each serving.
    • Drizzle a bit of the creamy sauce over the top, and garnish with a sprinkle of fresh parsley and a dollop of sour cream, adding depth and contrast to the presentation.
  2. Accompaniments:
    • Egg Noodles: Traditionally, Beef Stroganoff is often served atop buttered egg noodles. The noodles’ soft texture complements the rich sauce, providing a delightful base.
    • Rice: If you prefer a lighter pairing, steamed white rice or pilaf works beautifully, soaking up the creamy sauce.
    • Potato Straws or Mashed Potatoes: For a more rustic touch, serve your Stroganoff over crispy potato straws or a bed of creamy mashed potatoes.
  3. Sides:
    • Pickled Vegetables: Add a touch of tang and crunch to the meal with a side of pickled cucumbers or sauerkraut. Their acidity balances the richness of the Stroganoff.
    • Russian Salad (Olivier Salad): This creamy potato salad, studded with peas, carrots, and boiled eggs, is a classic pairing that echoes the flavors of a traditional Russian meal.
  4. Beverage Pairings:
    • Red Wine: A medium-bodied red wine, such as a Pinot Noir, complements the deep flavors of the Beef Stroganoff.
    • Vodka: If you’re aiming for a true Russian experience, serve chilled shots of premium vodka alongside the meal. The spirit’s clean taste contrasts and refreshes the palate after the creamy dish.
  5. Setting the Scene:
    • Use classic tableware, perhaps with blue and white patterns reminiscent of Russian china. A white tablecloth, candlesticks, and soft, ambient lighting can evoke the feel of an upscale Russian eatery.

Chef’s Tips & Tricks

Beef Stroganoff, while seemingly straightforward, carries nuances that, when perfected, can elevate the dish from great to unforgettable. Here are some expert tips and tricks to ensure you craft the ultimate Beef Stroganoff:

  1. Quality Ingredients:
    • Beef: Opt for high-quality beef cuts, preferably tenderloin or sirloin. These cuts provide tenderness and absorb flavors beautifully.
    • Sour Cream: Choose a full-fat, fresh sour cream. This ensures a rich, tangy flavor and prevents the sauce from splitting.
  2. Maintain Meat Tenderness:
    • When slicing the beef, always cut against the grain. This helps break down muscle fibers, resulting in tender meat slices.
    • Avoid overcooking the beef. Sear it just enough to lock in the juices, then allow it to gently simmer in the sauce for tenderness.
  3. Balancing Flavors:
    • Taste the sauce before adding the sour cream. Adjust seasonings as needed. Once satisfied, stir in the sour cream for creaminess.
    • If the sauce feels too rich, a squeeze of fresh lemon juice or a splash of white wine can provide a delicate balance.
  4. Achieving the Perfect Sauce:
    • Introduce the sour cream over low heat and stir continuously. This ensures it integrates seamlessly without curdling.
    • If the sauce thickens too much, you can thin it out with a splash of beef broth or water. Conversely, if it’s too thin, a slurry of cornstarch and cold water can help thicken it.
  5. Variations and Add-ins:
    • For an added depth of flavor, consider adding a splash of brandy or cognac and allowing it to cook off before adding the beef broth.
    • Some chefs like to introduce a touch of Dijon mustard or a sprinkle of paprika for an added layer of flavor.
  6. Resting the Dish:
    • Once cooked, let the Beef Stroganoff sit for a few minutes before serving. This allows the flavors to meld beautifully, ensuring every bite is flavorful.
  7. Reheating:
    • If reheating leftovers, always do so on low heat. Add a splash of beef broth or water to bring back the creaminess, and consider freshening it up with a dollop of sour cream or a sprinkle of fresh parsley.


Q1. Can I use a different cut of beef?
A1. Absolutely! While tenderloin is traditionally used, you can opt for other tender cuts like sirloin or rib-eye. If using a tougher cut like chuck, consider simmering it longer to achieve tenderness.

Q2. I don’t consume alcohol. What can I substitute for the wine in the marinade?
A2. You can omit the wine and use beef broth or apple cider vinegar mixed with a little water for the tang and depth of flavor.

Q3. Can I use low-fat or non-dairy alternatives to sour cream?
A3. Yes, you can use low-fat sour cream, though it might slightly alter the richness. For a non-dairy alternative, coconut cream with a splash of lemon juice can mimic the tanginess of sour cream.

Q4. How can I make a vegetarian version of Beef Stroganoff?
A4. You can substitute beef with hearty mushrooms, like portobello, or consider using tofu or tempeh. The key is to maintain the signature creamy sauce and rich flavors.

Q5. How should I store leftover Beef Stroganoff?
A5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on low heat, adding a splash of broth if needed to restore creaminess.

Beef Stroganoff, with its sumptuous layers of flavors, stands as a testament to the culinary artistry of Russia. As you’ve journeyed through the process of crafting this dish, you’ve touched upon centuries of tradition, weaving a story of aristocracy, family dinners, and heartwarming moments.

As you savor each bite, we invite you to reflect on its legacy, the hands that have passed down this recipe, and the countless meals it has graced. And as you find comfort in its rich embrace, consider sharing your Beef Stroganoff journey with others, be it through stories, shared dinners, or inspiring others to venture into the world of Russian cuisine.

Happy cooking, and even happier dining!

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