Beef Stroganoff

Our classic Beef Stroganoff is pure comfort food.

Tender, succulent beef, and mushrooms are simmered to perfection in a brandy cream sauce and served over buttery parsley egg noodles.

We love this recipe in my house, especially during the colder months. It’s easy to make, tasty, and incredibly satisfying.

It’s one of a handful of recipes that everybody should know how to make. Once you’ll master it, I promise you’ll want to make it again and again.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BEEF – We chose sirloin because it’s tender and flavorful. Cutting it into bite-sized pieces helps it cook quickly. You can also use ribeye or tenderloin for similar results.

BUTTER – I use unsalted butter to add richness without making the dish too salty, giving me greater control over the seasoning better.

ONION AND GARLIC – We add a medium onion, finely chopped, and freshly minced garlic to give the dish sweetness and a savory taste.

MUSHROOMS – We use cremini and shiitake mushrooms for their mix of textures and earthy flavor. You can also use button mushrooms or portobello mushrooms if you prefer.

BRANDY – Brandy adds a deep flavor and helps deglaze the pan, getting all the tasty bits into the sauce. If you don’t want to use alcohol, use more beef broth instead.

BROTH – We use beef broth because it has a strong flavor that works well with the beef. If you prefer, use chicken or vegetable broth.

CREAM – Heavy cream makes the sauce rich and smooth.

PASTA – I chose egg noodles because they soak up the sauce really well. We make them special by tossing them with butter and parsley for extra flavor.

PARSLEY – Fresh parsley adds a pop of color and a fresh taste to the noodles, making the dish look and taste even better.

1. Cook noodles according to package, drain, and rinse quickly.
2. Melt 4 tbsp butter in the pot, return the noodles, and toss with chopped parsley.
3. Cut steak into bite-sized pieces and season with salt and pepper.
4. Melt 1 tbsp butter over medium-high heat. Brown beef in batches and remove with a slotted spoon.
5. Sauté garlic and onions for 2 minutes in the same skillet, add mushrooms and cook for 4-6 minutes.
6. Pour in broth, brandy, and cream, and simmer until thickened for 5-7 minutes.
7. Return beef to skillet, simmer over medium-low heat for 5 minutes, and serve over parsley noodles.

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Expert Tips and Recipe Notes

As you see you can make this delicious Beef Stroganoff recipe with just a handful of ingredients. And if you love a good mushroom cream sauce, be sure to give this recipe a try.

MUSHROOM TIP 1: You can really use any mushrooms for this recipe. I like the taste and texture of both shiitake and crimini mushrooms. But you can also use white button mushrooms or whatever your favorite mushrooms are.

MUSHROOM TIP 2 – If you want to boost the mushroom flavor even more, look for some dried mushrooms. Rehydrate the mushrooms in water for 20-30 minutes. If you do this, you can also substitute the beef broth with mushroom water!

Don’t like egg noodles? No problem!

This recipe easily transforms into a classic meat and potato dish. Serve the Beef Stroganoff with Mashed Potatoes and sweet and sour Red Cabbage.

I love to serve an easy side salad with this dish. Creamy Cucumber Salad works perfectly.

TIP – Serve this dish with a side of good bread. It’s perfect for scooping up the remaining bits of sauce.