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Beef stroganoff, with its tender steak, mushrooms, and rich sour cream sauce, has long been a popular dish worldwide. The classic Russian dish is thought to have originated in the mid-19th century. It was named after the Stroganov family, one of the wealthiest families in Russian nobility. The original recipe, created by a Stroganov chef, was made with thinly sliced beef sautéed with mustard and served in a sour cream sauce. Traditionally, beef stroganoff includes beef, onions, mushrooms, stock, sour cream, and seasonings.
This version includes tomato juice and a splash of sherry, with water instead of broth. Serve beef stroganoff over hot cooked egg noodles, mashed potatoes, pasta, or rice.
What You’ll Like About This Dish
Classic comfort food. Creamy, savory, and satisfying—just what you want on a chilly night.
Tender beef. Long, slow simmering makes the sirloin tips melt in your mouth.
Flexible serving options. Serve over egg noodles, potatoes, rice, or even cauliflower mash.
Great for leftovers. The flavors deepen over time, making it even better the next day.
Ingredient Notes
- Beef sirloin: Sirloin tips or sirloin steak work well—slice thinly across the grain.
- Flour: Helps brown and thicken the sauce.
- Butter: Used for browning and sautéing—divided between steps.
- Onions and mushrooms: A classic pairing that adds flavor and texture.
- Tomato juice and sherry: Add richness and a slight tang to the sauce.
- Water or stock: Use beef stock for deeper flavor, or water as a lighter option.
- Sour cream: Adds creaminess and a bit of tang—stir in just before serving.
Steps to Make Beef Stroganoff
- Dredge the beef strips in flour.
- Brown the beef in butter and remove from the skillet.
- Add remaining butter and sauté onions and mushrooms until tender.
- Return beef to the skillet, season, and add tomato juice, sherry, and water or stock.
- Simmer covered for 1 to 1½ hours until the beef is tender.
- Stir in sour cream and heat through.
- Serve hot over noodles, mashed potatoes, or rice.
Tips for the Best Stroganoff
- Sear the beef quickly—don’t overcrowd the pan or it will steam instead of brown.
- Use a heavy skillet or Dutch oven to maintain even heat during simmering.
- Let the sour cream come to room temperature before adding to avoid curdling.
- Garnish with fresh parsley for color and a touch of freshness.
Recipe Variations
- Pork Stroganoff. Swap the beef for pork tenderloin or thin-sliced pork loin.
- Chicken Stroganoff. Use chicken breast strips for a lighter version.
- Wild mushrooms. Replace button mushrooms with a mix of wild mushrooms for more flavor.
- Vegetarian version. Omit the meat and use hearty portobello mushrooms instead.
Serving Suggestions
- Serve over hot buttered egg noodles for a classic presentation.
- Add a side of mashed potatoes or creamy polenta.
- Pair with a crisp green salad or steamed green beans.
- Garnish with parsley or a dollop of extra sour cream.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The flavors improve overnight.
Freeze: Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm gently in a saucepan over low heat. Add a splash of broth or cream to loosen the sauce if needed.
Beef Stroganoff
Ingredients
- 2 pounds beef sirloin tips, or sirloin steak, cut into thin strips
- ½ cup flour
- 5 tbsp unsalted butter, divided
- 1 ½ cups chopped onions
- 8 ounces sliced mushrooms
- Salt and pepper, to taste
- ¾ cup tomato juice
- 2 tbsp sherry
- 1 ½ cups beef stock or water
- ⅔ cup sour cream
- Cooked noodles or potatoes (optional), for serving
Recommended Equipment
Instructions
- Dredge strips of beef in the flour, shaking off any excess.2 pounds beef sirloin tips, or sirloin steak, cut into thin strips | 1/2 cup flour
- Heat 3 tablespoons of butter in a large skillet over medium-high heat. Sear the beef for about 3 to 4 minutes, stirring to brown all sides.3 tbsp unsalted butter (divided)
- Remove the meat and reduce the heat to medium. Add the remaining 2 tablespoons of butter and add the onions and mushrooms. Cook for 4 to 5 minutes, until the mushrooms are browned and tender and the onions are translucent.2 tbsp unsalted butter (divided) | 1 1/2 cups chopped onions | 8 ounces sliced mushrooms
- Add the beef back to the skillet and sprinkle lightly with salt and pepper. Add the tomato juice, sherry, and beef stock or water. Bring the mixture to a simmer, then cover the pan and cook over low heat for about 8 to 12 minutes, or until the beef is tender.Salt and pepper (to taste) | 3/4 cup tomato juice | 2 tbsp sherry | 1 1/2 cups beef stock or water
- Taste and adjust seasonings.
- Stir in the sour cream and heat gently without boiling. Serve immediately with noodles or potatoes.2/3 cup sour cream | Cooked noodles or potatoes (optional) (for serving)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
