Go Back
+ servings
White plate filled with Beef Stroganoff on noodles with mushrooms.
Print Recipe
5 from 4 votes

Beef Stroganoff Recipe

Classic beef stroganoff made with ground beef is so popular and beloved worldwide. But what if I shared my secrets to pack in flavor and use various beef cuts? This recipe has ideas for different steak cuts, mushrooms of course, rich stroganoff flavor, and a creamy sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: beef stroganoff, beef stroganoff recipe, stroganoff sauce, tri-tip steak
Servings: 8
Calories: 492kcal


  • 2 cups beef broth
  • 1 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons flour
  • 2 lb. beef loin tri-tip roast, trimmed & sliced
  • ½ teaspoon fresh cracked pepper
  • 1 teaspoon sea salt
  • 2-3 tablespoons vegetable or olive oil
  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 16 oz mushrooms
  • ¼ cup brandy (or swap white wine) optional but adds incredible flavor!
  • 12 oz bag extra-wide egg noodles
  • 1 cup sour cream
  • garnish: parsley, thyme, chives


  • Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. This slurry will help thicken the stroganoff sauce.
  • Slice mushrooms into ¼″ slices.
  • Slice one medium onion thinly into 2″ pieces.
  • Next, pat the tri-tip roast dry with paper towels, this helps the tri-tip brown and gives more flavor. Trim excess fat from tri-tip using a small serrated knife.
  • Slice against the grain into ½” thick, 1” long, pieces. Toss in a bowl with 1 teaspoon salt and ½ teaspoon pepper.
  • Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ (“fry quickly in a little hot fat”) the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. PRO TIP: If you overcrowd the pan, it won’t brown, it will steam.
  • Add one more tablespoon of vegetable oil if the pan is dry before all the tri-tip is brown, and you won’t be cooking the tri-tip all the way it will finish in the last 10 minutes. Oh, and don’t clean the pan, it will be dark brown, this will add flavor! Remove browned tri-tip pieces to a plate. Set aside. Turn heat down to medium heat.
  • Next, on medium heat, add the chopped onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.
  • At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes. Drain when cooked.
  • Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. (Optional: add the brandy or white wine). Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.



Serve over hot cooked wide egg noodles, mashed potatoes, or rice. Garnish with parsley, lemon thyme, or chives.
beef broth: Gives the creamy stroganoff sauce depth of flavor. Buy a good brand or better yet use homemade.
*beef: 85/15 ground beef is a common ingredient for this recipe, and I have made it that way countless times. For something new, swap in Tri-tip, a tender lean beef cut that gets its name from its triangular shape. It is a small roast from the bottom sirloin or cut into tri-tip steaks. Simply cut on the bias, and use in this recipe.
mushrooms: Of course, mushrooms make it a classic stroganoff, but the sauce and noodles with any beef you choose will be delicious so the mushrooms can be left out.
egg noodles:
I use extra-wide egg noodles for stroganoff.
If you want to pre-cook the pasta, and then reheat later, you can do this by cooking it as usual, but leave it slightly undercooked. Drain and toss with a little oil. Store in a sealed container in the refrigerator.
Reheat by dropping the noodles into boiling water for a minute or two, until heated through. Drain and plate with Beef Stroganoff.
brandy: Is a game-changer in this recipe. You can also use white wine, but trust me I gave this recipe to a work colleague years ago and she still raves about it and it's the addition of brandy.
sour cream: Adds the creaminess in the sauce, but you can use Greek yogurt in a pinch. Add the sour cream at the very end on low heat, to which creates an incredible sour cream mushroom gravy.

Beef Cuts (In Place Of Ground Beef)

Typically, Beef Stroganoff is made with ground beef or more tender beef cuts, which decrease the cooking time.
For the best results, you will want to find the best meat cut possible. Avoid tougher cuts of meat like chuck, round, brisket, shank and stew meat.
Go for the best cut of meat in your budget, although each of these listed are a bit more expensive cut than ground beef.
-tri-tip steak (a tender cut, really good option)
Originally a California, United States cut, this steak (and roast) has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri-tip is an excellent steak for several reasons. First, it is far less expensive than other equally flavorful steaks like rib-eye.
  • beef tenderloin (filet mignon)
  • top sirloin steak (New York strip)
  • boneless rib eye
  • flank steak (slice on the bias)
PRO TIP: Use leftover grilled beef or steak! You won't have to cook it which saves time, and just add it to the pan and sear for a minute or two, then continue to make the stroganoff sauce in the recipe.


Calories: 492kcal | Carbohydrates: 37g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 705mg | Potassium: 792mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 89mg | Iron: 3.4mg