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Home / Beef Stroganoff What Kind of Beef

Beef Stroganoff What Kind of Beef

This classic Beef Stroganoff Recipe has tender strips of beef and mushrooms in a sour cream sauce, served with egg noodles. This hearty comfort food dinner is ready in under an hour and will really stick to your ribs!

Close up of beef stroganoff with mushrooms and egg noodles.

What is beef stroganoff?

Beef Stroganoff, also called Beef Stroganov is a dish of Russian origin. It features sautéed beef in a sour cream sauce (smetana, a higher fat type of sour cream is used in Eastern and Central Europe) .

What is the best cut of meat for beef stroganoff?

For this Beef Stroganoff recipe, I found the best beef to use was sirloin steak. I have also used flank steak. The better quality meat you use, the better the final dish will be! You can also use ground beef if you prefer.

How do you make stroganoff sauce from scratch?

Beef Stroganoff sauce is made from beef broth and sour cream, thickened with some flour. I have added some wine which greatly improves the flavor, and gives it more depth and complexity. Some classic beef stroganoff recipes also have mustard added.

Creamy beef stroganoff in a large sauté pan

Ingredients for Beef Stroganoff

  • 1 ½ pounds thinly sliced beef. I used sirloin steak. Flank steak also works!
  • 16 ounces cremini mushrooms.
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • ¼ cup unsalted butter
  • 1 ½ cups beef broth.
  • ½ cup dry white wine
  • ½ teaspoon salt
  • 1 tablespoon  Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 ½ cups sour cream
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups hot cooked egg noodles
Creamy beef stroganoff over egg noodles' in a white bowl, on a blue striped dish towel.

How to make beef stroganoff

  • Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
  • Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch.
  • Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
  • Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
  • Add herbs and garlic to pan, cook until fragrant, about one minute.
  • Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
  • In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
  • Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
  • Remove from heat, stir in sour cream. Serve over noodles.
Beef stroganoff with egg noodles in a large pan with a blue dish towel next to it.

What to serve with beef stroganoff

Beef stroganoff is usually served with egg noodles, but rice or even mashed potatoes would work as well! If you want to serve a side dish with beef stroganoff, try my Sautéed Cabbage or Roasted Asparagus.

Beef Stroganoff

Print Pin Rate

Course: Dinner

Cuisine: American, russian

Keyword: main course, Weeknight Dinners

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6 Servings

Calories: 513 kcal

  • 1 ½ pounds sirloin steak thinly sliced
  • 16 ounces crimini mushrooms sliced (2 1/2 cups)
  • 2 medium onions thinly sliced
  • 2 garlic cloves finely chopped
  • ¼ cup unsalted butter
  • 1 ½ cups beef broth
  • ½ cup dry white wine
  • ½ teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 3 tbsp all-purpose flour
  • 1 ½ cups sour cream
  • 3 cups cooked egg noodles
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped

  • Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.

  • Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch. Remove beef from pan.

  • Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.

  • Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.

  • Add herbs and garlic to pan, cook until fragrant, about one minute.

  • Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.

  • In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.

  • Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.

  • Remove from heat, stir in sour cream. Serve over noodles.

Serving: 1 serving | Calories: 513 kcal | Carbohydrates: 33 g | Protein: 33 g | Fat: 26 g | Saturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 143 mg | Sodium: 568 mg | Potassium: 980 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 680 IU | Vitamin C: 6 mg | Calcium: 146 mg | Iron: 4 mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Please comment, rate and share! And don't forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

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