Russian Beef Stroganoff

Beef Stroganoff is so much more than the 50s and 60s made it out to be. Our easy and authentic traditional Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

What is traditional 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 is best for 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.

Some people like to use ground beef to make their stroganoff. While that version can be tasty in its own right, and very quick and easy, it is more of an American adaptation and not the traditional version. Having slices or chunks of meat in your stroganoff really takes the dish up a level, for minimal extra work.

What is stroganoff sauce made of? Ingredients and substitutions.

Stroganoff sauce is a creamy, sour cream gravy infused with onions and mushrooms. There are a few key ingredients:

• Onions and mushrooms – give the sauce extra umami and savory flavors, and add texture to the finished dish.
• Butter, flour, gravy – You may recognize these as your classic gravy ingredients. They make the sauce saucy and the flour acts as a thickener.
• Ground mustard seed (or mustard) and tomato paste – add richness and depth of flavor.
• Sour cream – The (not so) secret ingredient of stroganoff sauce. It adds a tang and amps up the creaminess.
• Salt and pepper – These help you adjust the sauce to your taste.

Some recipes will add white wine or Worcestershire sauce. If your palate desires those flavors, you can add them in. For our recipe below, we take a more minimalist, traditional approach.

How to 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!

1. First, sauté the mushrooms in butter. 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.
2. After the mushrooms, it’s time to sauté the onions and beef. (We toss the beef pieces in flour to help with browning and toast the flour that we’ll need in the gravy step below.
3. Then, you make the gravy by adding the beef broth and other flavoring elements.
4. Sour cream gets tempered and 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.

How to serve traditional beef stroganoff

In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (thin 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.\

How to store and reheat beef stroganoff

Beef stroganoff stores incredibly well in an airtight container in the refrigerator for 4-5 days. We recommend storing the stroganoff sauce and your accompaniment (noodles, potatoes, rice, etc) separate.

The best way we have found to reheat stroganoff is in a small saucepan or skillet, over a low heat. Once the sauce is hot, you can add your rice or pasta and stir until those are hot as well.

You can also reheat it in the microwave for short segments of time, stirring between heatings. But, we find the texture does stay nicer if you can use the stove.

Can you freeze beef stroganoff?

Yes, you can freeze beef stroganoff!

Let the beef stroganoff cool to room temperature before freezing.

We recommend freezing it in serving-sized portions in sturdy containers or zipper bags. Remove as much air as possible (if using a bag). Don’t forget to label!

To reheat from frozen, thaw the stroganoff overnight in the refrigerator. Then reheat the same way you would leftovers (see above).

(Personally, I would freeze the stroganoff sauce by itself and make up a fresh batch of noodles, rice, or potatoes to serve it with. But, I prefer the texture of these items fresh.)