Our beef stroganoff recipe has all the trappings of a classic comfort meal: tender slices of beef, a creamy, slightly tangy sauce and a bed of egg noodles. Ready in under an hour with only 20 minutes of prep time, this traditional beef stroganoff will become one of your go-to dinner recipes after that first bite!
The history of beef stroganoff is hundreds of years old, but it first appeared in a Betty Crocker cookbook in 1961. Over the years we’ve made some changes, going from beef round steak to tenderloin to stew meat, back to sirloin. We’ve tried it all and landed on, what we think, is the perfect homemade beef stroganoff. Warm, savory and comforting, this is the beef stroganoff of your dreams! It’s a great dish to feed the family on a weeknight or serve up for a special occasion like Christmas dinner.
It doesn’t take a million ingredients to make delicious homemade beef stroganoff. Here’s what you’ll need.
Beef Sirloin: We’ve tested many different cuts of beef for this recipe over the years, from ultra-luxurious tenderloin to economical stew meat, but we like the sirloin best because it combines a robust, beefy flavor with a tender bite.
Mushrooms: Mushrooms are not only traditional in beef stroganoff, they add a savory, earthy flavor to the dish.
Onions: Onions, sauteed in butter, add a slight sweetness to the sauce.
Beef Broth: Pick up a 32-ounce carton of Progresso™ Classic Beef Broth. You can use bouillon paste and water—but if you do, reduce the amount of salt to 1/4 teaspoon. This will help you to avoid it being over salted.
Sour Cream: Sour cream brings creaminess and tanginess to the stroganoff sauce.
Egg Noodles: Cooked noodles soak up all the saucy goodness.
Other Ingredients: Butter adds richness and flour thickens the sauce, while garlic, Worcestershire sauce and salt bring more flavor.
Just the basics are needed to prepare this hearty dish.
Sharp Knife: A sharp knife, we like an 8- or 10-inch chef’s knife for this job, will make slicing the beef and cutting up the vegetables a much easier task.
Skillet: We’ve learned over the years that a 10-inch skillet, or frying pan, is the perfect size to cook the beef and veggies without overcrowding. A smaller pan won’t allow for much evaporation of excess liquid, so the meat, onions and mushrooms won’t brown properly, whereas a larger skillet may allow the liquid to evaporate too fast.
Other Cookware You’ll Need: Cutting board, wooden spoon, liquid measuring cup, dry measuring cups, measuring spoons, and a Dutch oven to cook the noodles.
Ready to learn how to make beef stroganoff? Here’s a preview, but when you’re ready to cook, find our full recipe and ingredient list below.
Start by cutting the onions and mushrooms into thin, just under 1/4-inch, slices and finely chop the garlic. Next, cook them in butter. Once the veggies are tender, remove them from your skillet.
Look for thin lines on the side of the beef, this is the grain. Slicing perpendicular to the lines, or across the grain, cut beef into thin slices. Use the same skillet to brown the beef as you did for the veggies. Add beef broth, salt, and Worcestershire sauce and simmer to lock in that savory flavor.
Stir the broth and flour together until smooth, add to the sauce and boil to thicken, then add the vegetables. Finally, add the sour cream, but be careful not to boil the sauce again after adding the sour cream, or it may curdle.
Spoon the noodles onto a plate, ladle the stroganoff over the top and serve hot!
We love to read how our users make our recipes their own, because you always do, and beef stroganoff is no different. Some like to use a combination of beef and chicken broth for a milder flavor. Others dollop a spoonful of Dijon mustard into the sauce or bump up the Worcestershire sauce for extra flavor.
Now that you’ve mastered the art of stroganoff, we have lots of other recipes for you to try. For a weeknight version, you might be interested in our ground beef stroganoff. If you’d like to make a slow-cooker version, it’s one of our most popular. And if you’re looking for a chicken version, this stroganoff will fit the bill.
To round out the meal, here are a few side dish ideas.
Potatoes or Rice: Mashed potatoes or plain white rice both make a delicious substitute for the egg noodles in this dish.
Side Salad: A crisp side salad with a tangy vinaigrette will compliment the richness of your homemade beef stroganoff.
Roasted Veggies: Whether you choose roasted carrots, asparagus or Brussels sprouts, a veggie side is a great way to add color and flavor to your meal.
Dinner Rolls: Don’t let a drop of that creamy stroganoff sauce go to waste! Soak it all up with from-scratch dinner rolls.
Wind up with leftovers? That’s another meal to enjoy!
Promptly cover leftovers and store them in a tightly sealed container in the refrigerator. When stored properly, homemade beef stroganoff will last for up to 3 days in the fridge.
We don’t recommend freezing fully prepared beef stroganoff, as the sour cream's texture will be altered and affect the creaminess of the dish.
This dish is best reheated on the stovetop, but you can also warm it up in the microwave if you’re in a hurry. Just make sure you reheat your stroganoff to an internal temperature of 165°F to ensure it's safe to eat! And keep in mind that reheated homemade beef stroganoff may not have the same texture or creaminess as the freshly made dish.
Over 500 users chimed in to let us know our beef stroganoff recipe is now one of their go-to weeknight meals. They love how easy it is to make such a comforting meal so quickly. “Terrific” says JClassen, “Exactly as I remember from my younger days. Very easy to make and tastes so good… I will make it again!”
Our fans appreciate how quickly this stroganoff comes together into a rich and delicious meal. It’s a hit with the whole family—even children and picky eaters.
Betty Crocker has featured this recipe in cookbooks and online for decades and our reviewers also like to customize and make it their own. Lyndaruff “adds 1 T. ketchup while simmering to give it that extra little something”. While another fan substituted flank steak for the sirloin with great success.
Cut beef across grain into about 1 1/2 x 1/2-inch strips.
Meanwhile, cook and drain the noodles as directed on package; cover to keep warm.
While the noodles are cooking, in a small bowl, whisk the remaining ½ cup broth into flour, making sure to remove any lumps. Stir the slurry into the skillet with the beef mixture.
Add the onion mixture and bring to a boil, stirring constantly. Boil and stir for 1 minute.
Reduce heat to low and stir in sour cream. Cook for 1 or 2 minutes until hot, without letting the mixture come to a boil, or the sauce may curdle.
Serve the beef and sauce over the hot, cooked noodles. Sprinkle with fresh thyme leaves.
A slurry is used in cooking to thicken a sauce. It’s typically made by mixing a starch into a cold or room temperature liquid until smooth.
For this recipe, we create a slurry using flour and broth and blend it in with the meat mixture in the skillet. Bringing everything to a boil thickens the sauce, while cooking the skillet dish for a minute or two removes any raw flour taste.
Sautéing the garlic and onion first helps to define the taste of these aromatics, making them less pungent and allowing them to develop a natural sweetness that adds to the flavor of this beef stroganoff.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 23 g | % Value Not Available |
| Saturated Fat | 10 g | % Value Not Available |
| Cholesterol | 115 mg | % Value Not Available |
| Sodium | 620 mg | % Value Not Available |
| Total Carbohydrate | 31 g | % Value Not Available |
| Dietary Fiber | 2 g | % Value Not Available |
| Protein | 28 g | % Value Not Available |
| Vitamin D | Value Not Available | 16% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 22% |
| Potassium | 560 mg | % Value Not Available |
| Vitamin A | Value Not Available | 16% |
| Vitamin C | Value Not Available | 2% |
| Folic Acid | Value Not Available | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
