Name: Russian Beef Stroganoff (Говядина по-строгановски)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Russian
Ingredients: 1 lb (450g) beef sirloin or tenderloin, sliced into thin strips; 1 medium onion, finely chopped; 1–2 cloves garlic, minced; 1 cup mushrooms, sliced (white or cremini); 2–3 tbsp butter (or a mix of butter and oil); 1 tbsp flour (optional, for thickening); 1/2 cup beef broth or stock; 1 tsp Dijon mustard (optional); 3/4 cup sour cream (full-fat recommended); Salt and black pepper, to taste; Fresh parsley or dill (for garnish)

Russian Beef Stroganoff is a creamy, savory classic that’s stood the test of time for a reason. With tender strips of seared beef, golden onions, earthy mushrooms, and a rich sour cream sauce, it’s comfort food that comes together in under an hour. I like serving it over buttered noodles or mashed potatoes for a hearty, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) beef sirloin or tenderloin, sliced into thin strips

1 medium onion, finely chopped

2–3 tbsp butter (or a mix of butter and oil)

1–2 cloves garlic, minced

1 cup mushrooms, sliced (white or cremini)

1/2 cup beef broth or stock

1 tbsp flour (optional, for thickening)

1 tsp Dijon mustard (optional, traditional Russian versions may skip this)

3/4 cup sour cream (use full-fat for richness)

Salt and black pepper, to taste

Fresh parsley or dill (for garnish)

Directions

Prepare the Beef:
I slice the beef into thin strips against the grain to keep it tender, then season it with salt and pepper.

Sear the Beef:
In a hot skillet with a bit of butter or oil, I sear the beef in batches, just 1–2 minutes per side. Overcrowding the pan steams the meat, so I take my time. Once browned, I remove the beef and set it aside.

Cook the Onions & Mushrooms:
I add more butter to the pan and sauté chopped onions until soft and golden. Then I toss in the garlic and mushrooms, cooking them until browned and any liquid has evaporated.

Deglaze & Make the Sauce:
I sprinkle in flour (if using) and stir for about a minute. Then I pour in the beef broth, scraping up the flavorful bits from the pan. I stir in the sour cream and Dijon mustard, letting the sauce simmer gently for a few minutes.

Return the Beef:
I return the seared beef to the skillet and let it simmer in the sauce for a few more minutes until warmed through. I make sure not to overcook it to keep the beef tender.

Serve:
I like to garnish with chopped parsley or dill and serve it hot over egg noodles, mashed potatoes, or rice.

Servings and timing

Servings: 4

Prep time: 10–15 minutes

Cook time: 20–25 minutes

Total time: 30–40 minutes

Variations

Authentic twist: I sometimes skip the Dijon mustard for a more traditional Russian-style Stroganoff that’s all about the sour cream.

Creamier version: When I want it extra rich, I add a splash of heavy cream or increase the sour cream.

Using cheaper cuts: If I use beef chuck instead of sirloin or tenderloin, I simmer it longer — around 30 minutes — to get it nice and tender.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I do it gently on the stovetop over low heat. I avoid boiling the sauce — that can cause the sour cream to curdle.

FAQs

How can I make this dish ahead of time?

I like to prep all the ingredients ahead — slice the beef, chop the onions and mushrooms — then cook it fresh just before serving. The full dish also reheats well if made a day in advance.

Can I freeze Beef Stroganoff?

I don’t recommend freezing it because the sour cream can separate when thawed. If I must freeze it, I do so without the sour cream and stir it in fresh after reheating.

What cut of beef works best?

I prefer sirloin or tenderloin for quick cooking and tenderness. If I’m using a tougher cut like chuck, I simmer it longer to break down the fibers.

What can I use instead of sour cream?

If I’m out of sour cream, I sometimes use full-fat Greek yogurt or crème fraîche. Both give a similar tang and creamy texture.

Can I make this dish vegetarian?

Yes, I replace the beef with hearty mushrooms like portobello or a mix of wild mushrooms. I also use veggie broth instead of beef stock.

Conclusion

Russian Beef Stroganoff is a cozy, satisfying dish that’s perfect for both everyday meals and special occasions. I love how it blends simplicity and indulgence in one skillet. Whether I keep it traditional or try one of the creamy or budget-friendly variations, this recipe never fails to impress.

📖 Recipe:

Russian Beef Stroganoff (Говядина по-строгановски)

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Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

Russian Beef Stroganoff is a creamy and comforting dish made with tender beef strips, sautéed onions and mushrooms, all coated in a rich sour cream sauce. It’s a quick and hearty one-pan meal that pairs perfectly with noodles, mashed potatoes, or rice.