Beef Stroganoff


Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal.

Beef Stroganoff
Photo: © Lucy Schaeffer
Total Time:
35 mins
4 servings

Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century. The dish was created for Count Pavel Stroganov by his French chef, with the dish influenced by both French and Russian cuisines. The original version is said to have not included the mushrooms and egg noodles that are most often served with it today. Beef Stroganoff enjoyed a renewed popularity in the 1950s and 1960s, and the beef-heavy dishes was considered somewhat upscale after the beef rations during World War II. It became even more popular after canned cream of mushroom soup became widely available, and what was once a fancy dinner party dish became easy enough to pull off on a busy weeknight.

Our version here is what we've come to know as the traditional American permutation of this dish, with mushrooms and a creamy sauce that is captured by the egg noodles for the perfect bite. Be sure to flour the beef well before cooking it; the flour helps the meat brown and then thickens the sauce.


  • 1/4 cup extra-virgin olive oil, divided

  • 10 ounces white mushrooms, stems discarded and caps quartered

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound hanger steak, sliced across the grain 1-inch thick

  • 1/4 cup all-purpose flour

  • 1/3 cup dry red wine

  • 1 tablespoon unsalted butter

  • 1 small onion, thinly sliced

  • 1 small garlic clove, minced

  • 1 1/2 cups chicken stock or low-sodium broth

  • 1 tablespoon Worcestershire sauce

  • 1/2 cup sour cream

  • 1 teaspoon chopped thyme leaves

  • 1 tablespoon chopped flat-leaf parsley

  • Buttered fettuccine or egg noodles, for serving


  1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.

  2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.

  3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme, and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.

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