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Overview

Beef Stroganoff

Stroganoff, Beef Stroganov, Bœuf Stroganoff

This beef stroganoff recipe sears strips of beef tenderloin until browned, simmers them with mushrooms and onion in a rich stock, and finishes the sauce with sour cream and mustard. It is the Russian classic that travelled the world, and it is best served over buttered egg noodles. One serving is about 370 g, sauce and noodles together.

Beef Stroganoff is named after the Stroganov family, one of Russia's great noble houses, and the dish was created in 19th-century Russia for a count who could no longer chew tough meat — the beef was cut into thin strips and simmered soft in sour cream. The first printed recipe appeared in 1871 in Elena Molokhovets' famous Russian cookbook, A Gift to Young Housewives. From there it travelled the world, picking up mushrooms and noodles along the way, and it became one of the most cooked Russian dishes anywhere.

Pairs well with: Buttered egg noodles and a crisp cucumber salad.

Provenance

Russia flag Russia

Russian Heritage

Nordic & European

Time Dedication

50m

20m prep • 30m cook

Batch Yield

4 Servings

759 kcal per serving

1 serving ≈ 370 g

Technical Skill

Intermediate

Medium (Pan Sauce)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, date nights, winter weekends, comfort-food suppers Cost: Medium — about $5–6 per serving at home
Tags: Beef Savory Rich High-protein Braised
Beef stroganoff, strips of beef in a creamy mushroom sauce with parsley, on a black plate

Russian Heritage

Photo: Pittaya Sroilong, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $5–6 per serving at home (USD)

Made the classic way: beef seared fast, mushrooms and onion in the same pan, sour cream stirred in off the heat.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Slice, Slice & Measure

20 Mins • Slicing & Measuring

Slice the beef into thin strips against the grain and season with salt and pepper. Slice the mushrooms and onion, chop the garlic, and measure out the sour cream, stock, mustard and tomato paste so everything is ready — this dish cooks fast once the pan is hot.

Maestro Tip: Slice the beef thin and evenly: thick pieces overcook on the outside before the inside is done.

  1. 1

    Sear the Beef

    8 Mins High heat, ~220°C (425°F)

    Heat the oil in a large frying pan until it shimmers. Sear the beef strips in two batches for about 2 minutes per side until deeply browned, then lift them out and set aside. Do not cook them through yet.

    A screaming-hot pan and small batches are the secret — crowded beef steams grey instead of browning.

    Done when: Dark brown crust on the outside, still pink inside.

  2. 2

    Cook Mushrooms & Onions

    10 Mins Medium-high heat, ~190°C (375°F)

    Melt the butter in the same pan and fry the mushrooms for about 5 minutes until they give up their water and brown. Add the onion and garlic and cook for 4 minutes more until soft and golden.

    Let the mushrooms sit still in the pan — moving them constantly stops them browning.

    Done when: Golden mushrooms and soft, sweet onion.

  3. 3

    Build the Sauce

    8 Mins Medium heat, ~175°C (350°F)

    Stir in the flour and tomato paste and cook for 1 minute, then pour in the stock a little at a time, stirring, until a smooth sauce forms. Add the mustard, return the beef with its juices, and simmer gently for 5 minutes until the beef is just cooked through.

    Add the stock slowly and keep stirring, or the flour will lump.

    Done when: A glossy sauce that coats the back of a spoon, beef tender.

  4. 4

    Stir in the Sour Cream

    3 Mins Low heat, ~85°C (185°F)

    Take the pan off the heat. Stir a spoonful of hot sauce into the sour cream to warm it, then stir the cream into the pan. Taste and season with salt and pepper.

    Warming the sour cream first stops it splitting in the hot sauce.

    Done when: A smooth, creamy, pale-brown sauce with no graininess.

  5. 5

    Serve over Noodles

    2 Mins No heat

    Spoon the buttered egg noodles into wide bowls, ladle the stroganoff over the top, and scatter the chopped parsley across each serving.

    Serve at once — the sauce thickens as it cools and the noodles soak it up.

    Done when: Steaming noodles under a creamy mushroom sauce.

Finishing Touches & Plating

Ladle the stroganoff generously over the noodles, scatter the parsley, and serve at once while the sauce is silky and hot.

Nutritional Physiology & Benefits

Nutrition

Energy

759

kcal / serving

Protein

47g

Complete AA

Carbs

61g

Complex

Fats

37g

Healthy

Per serving (4 servings · 1 serving ≈ 370 g)
Energy759 kcal
Protein47 g
Carbohydrates61 g
Fat37 g
Fibre4.8 g
Sugar6.7 g
Sodium751 mg
Per 100g
Energy205 kcal
Protein12.7 g
Carbohydrates16.4 g
Fat10 g
Fibre1.3 g
Sugar1.8 g
Sodium203 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Mushrooms supply B vitamins and selenium, the beef adds iron and vitamin B12, and the parsley adds vitamin C and vitamin K.

High in Protein

With about 47 g of protein per serving, stroganoff is a filling main that keeps you satisfied for hours.

Iron & Vitamin B12

Beef is a useful source of iron and vitamin B12, and the mushrooms add selenium and B vitamins.

Mushrooms & Onion

Mushrooms and onion add fibre and flavour to the sauce without adding much energy of their own.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Buttered Egg Noodles

Wide egg noodles are the classic base — they catch the creamy sauce in every fold and turn the dish into a complete meal.

Vegetables

Cucumber & Dill Salad

A crisp, vinegary cucumber salad cuts through the rich sauce and refreshes the palate between bites.

Pickled Cucumbers

Sharp pickles echo the sour cream in the sauce and add a bright, crunchy contrast to the soft beef.

Drinks

Red Wine

A soft red wine stands up to the beef and mushrooms without fighting the creamy sauce.

Complete menu

Serve the stroganoff over buttered egg noodles with a cucumber and dill salad, and finish with black tea and fresh berries.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Boiling the Sour Cream

Boiling the sauce once the sour cream is in splits it and turns the texture grainy, so finish the dish off the heat. This is general food information, not medical advice.

Overcooking the Beef

Tenderloin cooks in minutes; leaving it in the sauce too long turns it grey and tough, so add it back at the end. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying main course — about 47.0 g protein and 4.8 g fibre per serving, best eaten hot and in a sensible portion.
  • ChildrenChildren usually like the creamy sauce and noodles; cut the beef strips smaller for small children and keep the mustard light.
  • ElderlySoft and easy to eat once served, but the dish is rich — a modest portion is the comfortable choice.
  • Pregnant womenFine as an occasional meal when every ingredient is cooked right through; keep the portion modest. Ask your clinician about portions.
  • Breastfeeding womenA comforting, energy-rich meal; the protein and B vitamins are useful, but one serving is enough because the dish is filling.
  • AthletesA strong recovery plate: about 47 g protein with carbohydrate from the noodles — add the cucumber salad rather than extra butter.
  • Weight gainEnergy-dense and easy to eat in a good amount, so it suits weight gain when served with its usual rich accompaniments.
  • Weight lossRich at 759 kcal a serving; keep to one bowl, halve the noodles, and fill the rest of the plate with cucumber salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesThe noodles are the starchy part — keep to the stated 370 g serving and skip extra bread. Ask your clinician about portions.
  • High blood pressureOne serving carries about 751 mg sodium, so keep other salty foods out of the same meal and do not add extra salt at the table. Ask your clinician about portions.
  • Kidney diseasePortions should stay modest, and the salt and protein content matter for some kidney diets. Ask your clinician about portions.
  • GoutMeat is the main purine source here, so keep to one modest serving and drink water with the meal. Ask your clinician about portions.
  • Stomach issuesA rich, fatty dish can be heavy on a sensitive stomach; eat slowly, take a smaller portion, and skip rich sauces if they bother you. Ask your clinician about portions.
  • Cardiovascular diseaseThe dish is rich in fat, so one modest serving with a big plate of vegetables is a better balance than a second helping. Ask your clinician about portions.
  • Fatty liverThe dish is energy-dense, so keep portions modest and avoid eating it late at night. Ask your clinician about portions.
  • Food allergiesContains milk (sour cream, butter), wheat (flour, noodles) and mustard. People with milk, wheat or mustard allergy should not eat it unless a safe substitute is used. Ask your clinician about safe alternatives.
  • Special therapeutic dietsNot suitable for a low-fat therapeutic diet as written; any lighter version changes the dish and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly; store the sauce and the noodles in separate airtight containers.
In the fridge
The sauce keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
The sauce freezes up to 2 months, but the sour cream can split on thawing — freeze before adding the cream if possible.
How to reheat
Reheat gently on the hob, stirring, until steaming hot throughout, to 74°C (165°F); do not boil.
Freezing recommended
Only before the sour cream is added.
Signs it has spoiled
Sour smell, grey beef, or a slimy sauce.

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