Beef Stroganoff is so much more than the 50s and 60s made it out to be. Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
What is Russian beef stroganoff?
Stroganoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce.
It dates back to the mid-19th century and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners: the richest businessmen in Tsarist Russia.
The first known recipe shows up in the mid-1800s in a Russian cookbook.
After the fall of Tsarist Russia, the dish found popularity in China. Then, during WWII, Russian and Chinese immigrants as well as US servicemen brought the dish to the US.
The popularity of beef stroganoff in the US
In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but over time its image was marred by canned cream of mushroom soup and poor cuts of meat that were slopped over noodles or rice and served in school cafeterias.
It saw so much popularity, it really became an iconic dish. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name.
If you’ve been scared off by bad cafeteria versions of beef stroganoff, now is the time to give it another chance.
What cut of beef do you use in stroganoff?
The best beef to use in beef stroganoff is a cut that works well with quick cooking. That means you need something that is fairly tender in its own right.
We like to use a sirloin steak, but flank steak is another good option.
The important thing is to cut the steak into thin slices, or chunks, by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking.
How do you make authentic beef stroganoff?
The first time we made homemade stroganoff, as we sat down to dinner, we were a bit in disbelief at what was sitting in front of us.
Could it be?
An elegant version of beef stroganoff?
This dish is hearty and full of flavor. With chunks of beef and ample, tender mushrooms.
And, it’s quite easy to make!
We saute our mushrooms first and then remove them from the pan. This is an extra step, but it really does wonders to create different elements in the dish, rather than having everything taste the same.
After the mushrooms, it’s time for the onions and beef to be sauteed.
Then, it’s time to make the gravy with beef broth and seasonings.
Sour cream gets stirred in at the end to thicken the sauce and make it extra creamy!
In less than 30 minutes, you have an incredibly comforting dish that can be served with a number of accompaniments.
What is traditional beef stroganoff served with?
In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice.
Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles.
Whichever way you go, having something to soak up the delicious gravy is a must!
And, while not culturally appropriate, this dish pairs perfectly with a Bordeaux-style wine.
Traditional Beef Stroganoff
Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
Ingredients
- 2 Tbsp salted butter, divided
- 8 oz button mushrooms, sliced
- 1 onion, thinly sliced
- 1 lb sirloin steak, sliced thinly, against the grain
- 2 Tbsp unbleached all-purpose flour
- 1 c beef broth, (we prefer low sodium)
- ½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
- 1 Tbsp tomato paste
- ½ c sour cream
- ½ tsp salt
- ¼ tsp ground black pepper
To Serve
- Sauteed shoestring potatoes, mashed potatoes, rice, or cooked egg noodles
Instructions
- In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
- Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
- Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
- Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
- Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
- Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
- Taste the stroganoff and add the salt and pepper, to taste.
- Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
Notes
This recipe from 2015 was updated in April 2017. We made the stroganoff easier and more authentic. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1/4 of recipeAmount Per Serving: Calories: 399
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Amy
Friday 22nd of March 2024
A recipe that I used to make in the 70s had white wine in it. Can it be added to your recipe? Thanks so much!
Sarah - Curious Cuisiniere
Tuesday 26th of March 2024
That would be tasty! I would start by replacing 1/4 c of the beef broth with white wine. You can adjust that ratio to your preferences. Let us know how it turns out for you!
Teri
Tuesday 3rd of October 2023
It was quite delicious! Easy to put together. I had leftover rib eye steak, which was perfect in the mixture! It’s on my rotating list! Husband loved it, too! So, even better for leftovers, tomorrow!
Sarah - Curious Cuisiniere
Tuesday 10th of October 2023
We're so glad you loved it! It is one of our favorites!
Bronwyn
Tuesday 11th of July 2023
I made this tonight and it was so stinkin’ delicious! We didn’t have the sirloin so sadly we had to use ground beef but it turned out just as good imho. Will def be making this again.
Sarah - Curious Cuisiniere
Friday 21st of July 2023
We're so glad you enjoyed the stroganoff!
Becky
Monday 13th of March 2023
Do you think this can be cooked up and put into a crockpot on warm to keep for an hour or so? We are hosting 16 people for book club ("A Gentleman in Moscow"...how perfect, yes?) and I don't want to be doing this all at the last minute. Will this make it too thick or the meat too tough? Any suggestions on having this made a little ahead of time would be very appreciated! (I made this for my husband and daughter as a trial run and it is delicious!) Thank you.
Sarah - Curious Cuisiniere
Tuesday 14th of March 2023
Hi Becky. Just to keep warm for an hour or so, it should be fine. (As long as you're keeping the noodles separate.) If you find it getting to thick, you can always add in a little more broth. The meat should just continue to get more tender as long as the heat is low. Enjoy!
Mildred
Sunday 26th of February 2023
Super yummy and easy to make! Making it again tonight, my husband loves it…Thank you!
Sarah - Curious Cuisiniere
Wednesday 1st of March 2023
So glad you enjoy it!