Traditional Beef Stroganoff
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Tender filet, sliced mushrooms, and creamy finish creates a traditional beef stroganoff that is comforting without fuss. In 30 minutes you get silky sauce that clings to noodles (or mashed potatoes), bright sprinkles of parsley on top, and beef that stays tender and flavorful.
The steps are simple, the ingredients fresh, and the flavor hits every cozy note you wanted on a busy night.
Beef stroganoff started as a classic Russian dish, simple and hearty. Over time it became pure comfort, creamy and rich, perfect over tender noodles.
You’ll Also Love: Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish
Beef Stroganoff Ingredients
- Filet Mignon cut into thin strips
- Flour seasoned with salt and pepper create a roux that thickens the creamy sauce
- Yellow onion, sliced mushrooms, and garlic cooked in butter and olive oil create a hearty flavor base
- Beef broth and Sherry add additional flavor, and help create the sauce
- Chevril, paprika, and lemon zest add a punch of flavor that helps cut through the richness
- Sour cream (or Greek yogurt) adds the perfect creamy touch to the dish
- Egg noodles tossed with butter and sprinkled with parsley create the perfect base for the tender beef strips
Check out the printable recipe card below for the complete recipe and detailed instructions.
Why Filet Mignon is the Best Beef Stroganoff Meat
Filet mignon stays buttery and tender even with quick, high-heat cooking. Its lean texture means you do not fight chewy bites, and you do not need a long simmer to break down fibers. Cheaper cuts, like sirloin or chuck, can taste great, but they need more time or they risk turning tough in a fast skillet cook.
For the best results, slice the steak across the grain into thin, even strips, about 1/4 inch thick. Thin slices sear fast, keep a rosy pink center, and stay juicy in the sauce.
You’ll Also Love: Steak Oscar
How to Make Beef Stroganoff
Mix 3 tablespoons flour, 1 teaspoon salt, and one-quarter teaspoon pepper in a bowl. Dredge the beef strips in the flour to coat.
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Place the beef strips into the hot skillet in a single layer. Do not overcrowd.
Sear 2 to 3 minutes per side for a deep brown crust with a pink center. Work in batches if needed.
Transfer to a warm plate and tent loosely with foil. The rest keeps juices inside while you build the sauce.
Lower heat to medium. Add 2 tablespoons butter. Cook the onion 2 to 3 minutes until soft and sweet. Stir in garlic for 30 seconds.
Add mushrooms with a pinch of salt. Cook 5 to 6 minutes until they release liquid and turn golden at the edges.
Pour in sherry to deglaze, scrape up the browned bits, and cook 30 to 60 seconds until it smells nutty. For an alcohol-free swap, use beef broth.
Add beef broth, chervil, lemon rind, and paprika. Simmer on medium heat 5 minutes, stirring now and then, until slightly thick and glossy.
Take the skillet off the heat, then stir in sour cream until smooth – do not boil. Season to taste.
Slide the seared beef and any juices back into the pan. Gently fold to warm through 30 to 60 seconds. Do not overcook the beef.
Serve over cooked noodles tossed with 4 tablespoons of butter. Sprinkle with parsley and serve immediately.
Serve with a simple green salad or steamed green beans for a clean, crisp side that balances the rich sauce. Creamy mashed potatoes or steamed rice are also delicious bases.
You’ll Also Love: Hamburger Gravy
Tips
To avoid curdled sour cream disasters:
- Use full-fat sour cream or Greek yogurt. The extra fat keeps it smooth and stable.
- Take the pan off the heat before adding dairy. Do not boil after the sour cream goes in.
- Temper first: whisk in a few spoonfuls of hot sauce to the sour cream, then stir the mixture back into the skillet.
- Keep the heat low and stir slowly until the sauce looks glossy.
- Serve right away. Long holding on heat can split the sauce.
- Chill the steak for 10 to 15 minutes before slicing for cleaner, even strips.
- Boost the flavor with: a small spoon of Dijon, a dash of Worcestershire, extra paprika, and fresh herbs like chives or dill.
How to Store
- Cool completely. Place in an airtight container and store in the refrigerator for up to 3 days.
- Reheat over the stove or in the microwave before serving.
More Delicious Comfort Food Recipes
- Homemade Mac and Cheese
- Guinness Pot Roast
- Chicken Alfredo Stuffed Manicotti
- Broccoli Cheddar Cheese Soup
- Shepherd’s Pie with Lamb
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Traditional Beef Stroganoff Recipe
Equipment
Ingredients
Beef
- 1.5 pounds filet mignon thinly sliced
- 3 tablespoons all-purpose flour
- 1 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons olive il
- 2 tablespoons salted butter
Vegetables
- 2 tablespoons butter
- 0.5 cup diced yellow onion
- 1 large clove garlic pressed or finely minced
- 8 ounces sliced mushrooms
Sauce
- 0.5 cup sherry
- 0.5 cup beef broth
- 1 teaspoon chevril
- 1 large lemon grated
- 0.5 teaspoon paprika
- 1 cup full-fat sour cream or Greek yogurt
Noodles – If Using
- 12 ounces wide noodles cooked according to package instructions
- 4 tablespoons butter
- 2 tablespoons chopped, fresh parsley plus more for serving
Instructions
- Mix 3 tablespoons flour, 1 teaspoon salt, and one-quarter teaspoon pepper in a bowl. Dredge the beef strips in the flour to coat.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Place the beef strips into the hot skillet in a single layer. Do not overcrowd.
- Sear 2 to 3 minutes per side for a deep brown crust with a pink center. Work in batches if needed. Transfer to a warm plate and tent loosely with foil. The rest keeps juices inside while you build the sauce.
- Lower heat to medium. Add 2 tablespoons butter. Cook the onion 2 to 3 minutes until soft and sweet. Stir in garlic for 30 seconds.
- Add mushrooms with a pinch of salt. Cook 5 to 6 minutes until they release liquid and turn golden at the edges.
- Pour in sherry to deglaze, scrape up the browned bits, and cook 30 to 60 seconds until it smells nutty. For an alcohol-free swap, use beef broth.
- Add beef broth, chervil, lemon rind, and paprika. Simmer on medium heat 5 minutes, stirring now and then, until slightly thick and glossy.
- Take the skillet off the heat, then stir in sour cream until smooth – do not boil. Season to taste.
- Slide the seared beef and any juices back into the pan. Gently fold to warm through 30 to 60 seconds. Do not overcook the beef.
- Serve over cooked noodles tossed with 4 tablespoons of butter. Sprinkle with parsley and serve immediately.
Notes
- Use full-fat sour cream or Greek yogurt. The extra fat keeps it smooth and stable.
- Take the pan off the heat before adding dairy. Do not boil after the sour cream goes in.
- Temper first: whisk in a few spoonfuls of hot sauce to the sour cream, then stir the mixture back into the skillet.
- Keep the heat low and stir slowly until the sauce looks glossy.
- Serve right away. Long holding on heat can split the sauce.
- Chill the steak for 10 to 15 minutes before slicing for cleaner, even strips.
- Boost the flavor with: a small spoon of Dijon, a dash of Worcestershire, extra paprika, and fresh herbs like chives or dill.
- To Store: Cool completely. Place in an airtight container and store in the refrigerator for up to 3 days.
- Reheat over the stove or in the microwave before serving.
- Chevril has a mild, anise-like flavor. Good substitutes include tarragon, parsley (or combination of the two), dill, or chives.
