Classic Beef Stroganoff is comfort food at its best! This hearty combination of seared steak and mushrooms in a creamy, tangy garlic sauce is loaded with flavor and is so easy to make!
When I crave pure comfort food, classic Beef Stroganoff always hits the spot.
It’s creamy, tangy, and incorporates flavors that are not often found in many savory dishes, such as allspice and nutmeg which really elevate its cozy factor.
Served over egg noodles is how my family prefers it, but you can also serve it with other types of pasta, rice, or roasted garlic mashed potatoes.
Table of Contents
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flank steak. After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet if you prefer. Just be sure to slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but haven’t tested that myself.
- Mushrooms. I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too.
- Allspice. This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination/ dry rubbing stage.
- Beef stock. Whenever possible, use homemade beef stock, however, low-sodium beef base to make a quick stock is great in a pinch!
- Wine. I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine.
- Cream. I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce.
- Dijon Mustard. A must for that true Stroganoff flavor.
- Worcestershire sauce. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and Salisbury Steak.
See the recipe card for complete information on ingredients and quantities.
First, marinate the beef
Each number corresponds to the numbered written steps below.
- Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo #1).
- Slice the steak into thin, bite-sized pieces against the grain (Photo #2).
- Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo #3).
- If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo #4).
After marinating, make the steak stroganoff
Each number corresponds to the numbered written steps below.
- While the beef is marinating, slice 2 medium onions, and 1 1/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo #1).
- Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo #2).
- To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo #3).
- Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo #4).
- Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo #5).
- To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo #6).
- Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo #7).
- At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo #8).
- Add 1/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo #9).
- Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo #10).
- Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo #11).
- Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo #12). When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy!
- Slicing the beef. Be sure to slice the bite-sized pieces of steak against the grain to ensure the most tender bite.
- Don’t skip the marinade. While you certainly can make steak stroganoff without the marinade, I strongly urge you to not skip this step. The marinade adds tremendous flavor yielding a truly unbeatable beef Stroganoff. In a pinch, you can reduce the marinade time to 10 minutes, but the flavor will be so much better if it sits for 2 hours or more.
- Homemade stock. Whenever possible, I always recommend using homemade beef stock or homemade chicken stock. My stock recipes do not include salt which allows you to truly control the sodium level in any dish they’re added to. Besides that, homemade stock will always be superior to storebought and will give your dishes that restaurant quality taste.
Tender cuts of higher-quality beef are great for steak stroganoff.
I personally prefer to use flank steak as it’s great for searing quickly, is more budget-friendly, and has wonderful flavor and texture.
Other cuts of beef that can be used include ribeye, sirloin, skirt, and tenderloin.
I don’t recommend using tougher cuts of beef such as chuck roast since it really requires braising to break down the fat and connective tissue and make it taste good.
More comfort food recipes
If you’re looking for more comforting recipes, here are a few of our favorites!
- Pasta alla Norcina – pasta tossed with sausage in a creamy white wine sauce.
- Chicken Fricassee – a classic creamy stew of chicken, carrots, and mushrooms.
- Steak Pizzaiola – chuck steaks braised in a tomato-oregano sauce with peppers and mushrooms.
- Meatloaf with brown gravy – an ultra-comforting and simple recipe with the best mushroom gravy.
- Garlic mushroom pasta – pappardelle tossed with a creamy garlic mushroom sauce.
- Hungarian goulash – chunks of beef, carrots, peppers, and potatoes braised in a paprika broth.
- Creamy mushroom soup – with cremini mushrooms, cream, white wine, garlic, and thyme.
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For the seared steak
- 1 1/2 pounds flank steak cut into thin 2-inch long strips against the grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon nutmeg
- 2 teaspoons allspice
- 2 tablespoons vegetable oil
For the stroganoff
- 1 pound wide egg noodles
- 6 tablespoons olive oil divided
- 1 1/2 pounds cremini mushrooms thick sliced
- 6 tablespoons butter divided
- 2 medium yellow onions sliced
- 6 cloves garlic minced
- 1/4 cup flour
- 1/2 cup dry white wine
- 3 cups low-sodium beef stock divided
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons Dijon Mustard
- 2 tablespoons Worcestershire sauce
- 2 cups pasta water will not need all of it
- 2 tablespoons flat leaf parsley minced, optional
- salt and pepper to taste
For the seared steak
- Slice the flank steak into thin about 2 inches in length, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.
- Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside.
For the beef stroganoff
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.
- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
- Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.
- Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy!
- Flank, skirt, sirloin, filet, and ribeye can all be used. Make sure to slice all of these steaks against the grain to ensure a more tender bite.
- Leftovers can be saved for up to 3 days in the fridge, and can be reheated on the stovetop or microwave.
Nutrition information is automatically calculated, so should only be used as an approximation.