Beef Stroganov (Stroganoff)

"This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender."
photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Debber photo by Debber
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Chickee photo by Chickee
Ready In:




  • Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
  • Remove this mixture from the pan, including all juices, and set aside.
  • Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
  • Add the water, stock cubes, salt and pepper, and bring to a boil.
  • Once this boils, cover the pan again, lower heat and simmer 10-15 minutes.
  • Remove lid and add onion-mushroom mixture.
  • Bring to a boil, then reduce heat and stir in sour cream and mustard.
  • Heat until everything is warmed through, but do not boil.
  • Garnish with parsley.

Questions & Replies

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  1. mariamaria90
    I stopped eating meat a few months back, but I remember this recipe was really delicious.<br/>I make a vegetarian version of this now and it turns out SOOOO GOOD!<br/>In the beginning when I saute the mushrooms, onions, and garlic I add in some white wine. <br/>I also add in more 2 more vegetable bullion cubes and some dried basil, garlic powder, paprika and oregano to the sour cream sauce. <br/>For the meat I used Trader J's "beef-less" strips My boyfriend looooves this recipe and requests it at least once a week!<br/>Thanks!
  2. Spencer #2
    This was delicious and I would definitely make again. The sauce had a nice flavor and consistency. I used venison tenderloin cut in strips, instead of beef. I used Baby Bella mushrooms because I don't know what field mushrooms are. We served over mashed potatoes.
  3. FSCM9366
    This is a great recipe. I usually double it, put a bit more liquid and beef base in it just so I can stretch it out a bit. Wife is a vegetarian, so I have plenty to freeze in small containers for later meals. I usually make it about twice a year.
  4. Shani Banani
    This was really filling on a chilly night! I used venison but soaked it in milk overnight to tenderize the meat. This was very easy to put together with ingredients I usually have on hand! I followed to a T except I omitted the mushrooms as I didn't have any. Next time they will be a must! Thanks for the tasty recipe :)
  5. NurseJaney
    *Made for Australia/NZ Swap #74* I can see this as 20 year favorite !! Had about 1 pound of stir-fry beef strips and everything else as listed. Requires fairly constant attention, but well worth the time. It will be a keeper for us ! Thanks for posting, Peggy.


  1. MyCookiesCrumble
    I used beef granules instead of the salty bouillon cubes. Excellent!
  2. I'mPat
    I did the prep and the DH did the cooking and unfortunately the sour cream split on us and made the strog look rather unattractive but still tasted great (this could be bacause I used a light sour cream). The DH wishes to make again but use ghee instead of butter. Thank you Leggy Peggy for a tasty recipe. Made for Edition 3 - Make My Recipe - a game of tag.


<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at or my food blog at</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
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