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Thumbnail of beef stroganoff over noodles.

Classic Beef Stroganoff

A classic Beef Stroganoff is comfort food at its best! Slices of tenderloin steak, onions and cremini mushrooms coated with a flavorful creamy sauce. And the best part? It will be on the table in less than 30 minutes!
4.34 from 24 votes


  • 1 pound tenderloin steaks, 2-3 thick steaks
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons vegetable oil, divided
  • 3 tablespoons unsalted butter, divided
  • 12 ounces cremini mushrooms, halved or quartered
  • 1 large onion, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sweet paprika
  • ¼ cup brandy
  • 1 tablespoon Dijon mustard
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup sour cream
  • ¼ cup chopped parsley


  • Season steaks generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet, over medium high heat, until shimmering. Add steaks and cook, turning occasionally, until browned and cooked to the desired temperature (130°F for medium-rare). Remove from pan and reserve.
  • Lower heat to medium. Add remaining oil and 2 tablespoons of butter. Once butter is melted, add the mushrooms and cook - stirring frequently - until mushrooms have released their liquid and are starting to brown, about 8 minutes. Add the remaining butter and the onions, cooking until the onions are soft, about 4-5 minutes. Season with salt and pepper.
  • Add the flour and paprika and stir to combine. Then, add the brandy and cook - scraping the browned bits from the bottom of the pan - until mostly evaporated.
  • Add mustard and beef broth, and bring to a boil. In the meantime, combine sour cream and Worcestershire sauce in a bowl. Reserve.
  • Once the sauce is thick and boiling, remove a ladleful and slowly pour over the sour cream mixture, whisking to emulsify. Lower heat to a simmer. Pour the warm cream into the pan and stir to combine, cooking until it's warmed but not boiling. Taste for seasoning and adjust salt and pepper, if necessary.
  • Return steaks to pan until warmed through, about 1 minute. Remove from heat and slice or cut in cubes or strips. Bring them back into the sauce, garnish with the chopped parsley and serve, over noodles or rice.


Calories: 522kcal, Carbohydrates: 15g, Protein: 31g, Fat: 35g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 125mg, Sodium: 651mg, Potassium: 1130mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2667IU, Vitamin C: 9mg, Calcium: 142mg, Iron: 4mg