This one-pot beef stroganoff is the definition of melt-in-your-mouth comfort food. Serve it over rice, egg noodles, or mashed potatoes!
Beef Stroganoff is made with a creamy sauce that is packed with tender strips of beef and mushrooms. Super decadent and comforting much like our salisbury steak, it’s great to eat with egg noodles, potatoes, or your favorite grain.
This recipe strays away from traditional Russian stroganoff, as it solely calls for heavy whipping cream versus sour cream. Inspired by the stroganoff served at the popular restaurant II Corvo Pasta in Seattle, it has an Italian-style flair to it.
What’s better? This is a one-pot beef stroganoff that requires minimal fuss or clean-up. You’re going to just love this recipe!
What is the Best Beef for Stroganoff?
Below, find the best beef to use for stroganoff ranked in order.
- Boneless ribeye – tender, well-marbled, and a little pricey
- Boneless sirloin – tender yet lean
- Beef tenderloin – lean, flavorful, and tender
- Sirloin steak tips or stew meat – tons of connective tissue but great when slow-cooked
- Rump steak or round steak – super lean with minimal fat and marbling, needs to be slow-cooked to get tender
How to Make Beef for Stroganoff
Making beef stroganoff only requires a few simple ingredients and a bit of patience for low and slow cooking. Below, find a quick hitter overview of the recipe before you dive in.
- Cook the Veggies and Beef: In a deep skillet or pot with a lid, sauté diced onions and mushrooms. Next, add thinly cut strips of beef and sauté. Cover with boiled water and add in beef broth concentrate. Cover with a lid and let the mixture simmer for 2 hours.
- Add in Flour and Cream: Add in the flour and stir to combine, followed by the heavy whipping cream. Allow the mixture to simmer until it thickens.
- Add the Pasta: Add in fully cooked pasta and simmer for 10 minutes. Alternatively, leave the pasta out and smother the stroganoff over mashed potatoes or your favorite grain. Serve and enjoy!
Dutch Oven Hack: Use a Dutch oven if you have one. It will make the beef so tender and is perfect for slow cooking! If you need a recommendation, I love my Staub. It never leaves my stovetop.
Tips for Making the Best Beef Stroganoff
Below, find a handful of tips and tricks to help you make best beef stroganoff.
- Slice the beef strips against the grain. Use a sharp knife to cut the beef against the grain and break up the tough muscle fibers. This will make the beef easier to chew and so much more tender!
- Keep the heat on a low simmer. To make the beef ultra-tender and prevent the cream from curdling, make sure you keep the heat to a low simmer.
- Precook the pasta. Precooking the pasta is key before adding it to the stroganoff. This removes the excess starch, which could cause your sauce to over-thicken.
Crock Pot Hack: If you’re in the mood to “set it and forget it”, use a Crock Pot or slow cooker. After you sauté the beef and veggies in a skillet, transfer all the ingredients to the slow cooker and cook on low for 4 hours. Add the cooked pasta in the last 15 minutes and enjoy!
How do you make stew meat tender fast?
Stew meat is naturally on the lean side and can’t be made tender fast. Instead, slow cooking it is your best option.
How can I add flavor to beef stroganoff?
If your stroganoff is a little bland, add more salt and pepper to taste. If you like a bit of tang, add a dollop of sour cream on top.
What is the difference between goulash and stroganoff?
Goulash consists of a hearty tomato and ground beef sauce tossed in noodles, while stroganoff consists of a cream-based sauce with mushrooms and beef.
What cut of beef is best for stroganoff?
The best cut of beef for stroganoff is boneless ribeye. You can also use boneless sirloin, steak tips, stew meat, or beef tenderloin. If you’re on a budget, you can use rump steak or round steak, but these cuts are pretty tough and need to be cooked low and slow!
Is stroganoff Russian or German?
Stroganoff is a Russian dish that has been adopted and adapted in many different countries, including Germany.
Serving Beef Stroganoff
Beef stroganoff is tasty served year-round, but it’s especially good on a cold winter’s day. If you want to go the traditional route, serve it with egg noodles and a dollop of sour cream on top. You can also smother it on steamed white rice, creamy mashed potatoes, quinoa, or buckwheat.
Storing Beef Stroganoff
- Refrigerator: Store leftover stroganoff in an airtight container in the refrigerator. It should keep for up to 5 days. The kicker? The flavors will continue to develop in the fridge, making for some pretty killer leftovers.
- Freezer: Not recommended. The cream sauce doesn’t thaw very well and tends to separate.
Reheating Tip: Reheat stroganoff in a saucepan over low heat until warmed through or zap it in the microwave for a couple of minutes.
More Creamy Pasta Recipes
- Creamy Orzo Bacon Pasta Recipe – Delicate orzo pasta salad
- Chicken Mushroom Fettuccine Alfredo – Olive Garden copycat
- Creamy One-Pot Pasta – Sausage and cream sauce
- Broccoli Mushroom Alfredo Pasta – Summery veggie pasta
- Shrimp Fettuccine Alfredo Recipe – Plump shrimp and creamy alfredo
- In a skillet preheated with oil, sauté diced onions and mushrooms for about 15 minutes.
- Add in the beef and sauté until it turns golden brown. Add in 2 cups of boiled water and 2 tbsp of Better Than Bouillon Beef Base. Cover the pot with a lid and let the beef simmer for about 2 hours. Season with salt and pepper.
- In a seperate bowl whisk flour with 1/2 cup of cold water. Add in the flour mixture and stir to combine.
- Add in the whipping cream and stir to combine. Let the mixture simmer for about 15 minutes, or until it has thickened into a gravy-like consistency.
- Add in cooked pasta and let the stroganoff simmer for another 10 minutes. Note: If you're using fresh pasta, you don't need to precook it. Alternatively, you can serve the stroganoff over mashed potatoes or rice.