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Simple Classic Beef Stroganoff



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Beef Stroganoff, a timeless dish that has transcended borders. Originating from Russia, this comfort food recipe offers a perfect blend of tender beef slices, earthy mushrooms, and a luscious, creamy sauce. This Simple Classic Beef Stroganoff brings back memories of my childhood. In contrast to the times when my mom used tougher beef cuts to prepare this classic dish, I’ve elevated the recipe in my kitchen by opting for tender prime filet.

A dark green bowl filled with buttered noodles with Simple Classic Beef Stroganoff on top that is garnished with fresh parsley.


Using tender cuts of beef, such as filet or ribeye, simplifies the preparation of this Beef Stroganoff recipe due to their natural tenderness.

Unlike tougher cuts, tender meats require minimal cook time to reach the desired tenderness. A quick sear in the initial steps of the recipe, is all you need.

If you prefer a more budget-friendly beef, or want to use a tougher cut of beef for Beef Stroganoff, you can absolutely do so. However, a simple sear will not do. Cook the tougher cut of beef, low and slow in the simmering sauce, to help tenderize the meat.


  • Beef: Substitute the filet or ribeye with sirloin, flank steak, round steak or stewing beef. If using one of these tougher cuts, simmer the meat in the sauce after searing. For a vegetarian stroganoff, consider using portobello mushrooms or tofu.
  • Mushrooms: Easily substitute cremini or button mushrooms with shiitake, portobello, or oyster mushrooms. You can also use a combination of different mushrooms for a more complex flavor profile.
  • Yellow Onion: White onion or shallots are great alternatives.
  • All-Purpose Flour: Use cornstarch (for gluten-free option) or rice flour.
  • Beef Stock: Vegetable stock (for a vegetarian version) or mushroom stock.
  • Worcestershire Sauce: Substitute with soy sauce (for a vegetarian alternative), tamari sauce (gluten-free), or balsamic vinegar for a tangy twist.
  • Dijon Mustard: Stoneground, yellow mustard or honey mustard can be used instead.


This easy, homemade beef stroganoff is quick to prepare, using readily available ingredients. Follow these simple steps:

  1. Prepare the Steak:
    • Heat olive oil in a cast-iron pan over medium-high heat.
    • Season the steak slices with salt and black pepper.
    • Quickly sear the steak in batches, ensuring not to overcook. Transfer seared steak to a plate and set aside.
  2. Cook Mushrooms and Onions:
    • Lower the heat and melt butter in the same pan.
    • Add minced or thinly sliced onions; cook until softened and slightly caramelized.
    • Add sliced mushrooms; sauté briefly until coated in the fat.
  3. Thicken the Sauce:
    • Sprinkle flour over the mushrooms and onions, stirring to coat evenly.
    • Cook for a few minutes to eliminate the raw flour taste.
    • Pour in beef stock, stirring constantly to avoid lumps.
    • Simmer for 10-15 minutes, allowing the sauce to thicken.
  4. Add Flavor and Creaminess:
    • Mix in Worcestershire sauce and Dijon mustard, stirring well.
    • Gently add sour cream, stirring quickly to incorporate without breaking the sour cream.
    • Return the seared beef slices to the pan; heat through in the sauce.
  5. Finish and Serve:
    • Sprinkle fresh chopped parsley over the stroganoff.
    • Serve the delicious beef stroganoff over your choice of buttered egg noodles, creamy mashed potatoes, or rice.


Serve this classic comfort dish:

  • Over buttered egg noodles, allowing them to soak up the delicious sauce.
  • Pair with creamy mashed potatoes for a hearty and comforting meal.
  • Spoon the stroganoff over steamed rice.


  • Once cooled, transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Reheat leftover stroganoff gently over low heat, adding a splash of beef stock, if needed.


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A cast iron pan filled with brown gravy and seared steak pieces.

Simple Classic Beef Stroganoff


Simple Classic Beef Stroganoff, a timeless dish that has transcended borders. Originating from Russia, this comfort food recipe offers a perfect blend of tender beef slices, earthy mushrooms, and a luscious, creamy sauce.


  • 1 1/2 pounds filet or ribeye, cut into thin slices.
  • 8-ounces cremini or button mushrooms, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 yellow onion, minced or thinly sliced
  • 1 3/4 cup beef stock
  • 2 teaspoons Worcestershire sauce
  • 1/2 tablespoon Dijon mustard
  • 3 tablespoons sour cream
  • 2 tablespoons fresh chopped parsley, for garnish


  1. Heat the olive oil, to medium-high, in a cast iron pan or deep sauté pan.
  2. Cut the beef into thin slices. Season with salt and pepper.
  3. Quickly sear the beef, on both sides, in the hot oil. Do this in batches.
  4. Reserve the seared meat on a plate.
  5. In the same pan, with the heat lowered, melt the butter.
  6. Add the onions and sauté for a few minutes to soften and add color.
  7. Add the sliced mushrooms. Stir to coat in the fat.
  8. Pour in the beef stock. Turn up the heat to almost a boil. Lower the heat. Simmer, uncovered, for at least 10-15 minutes to thicken. Stir occasionally. 
  9. Once simmered, incorporate the Worcestershire sauce and Dijon.
  10. Lower the heat. Vigorously mix in the sour cream, so as not to break.
  11. Add the seared meat back to the pan, along with any juices. Stir and allow to warm through.
  12. Taste for salt.
  13. Garnish with fresh parsley.
  14. Serve immediately on top of buttered noodles, creamy mashed potatoes or rice.
  15. ENJOY!


  • For a quicker preparation, use a tender cut of beef. Filet or ribeye are best.
  • Thinly slice the beef against the grain.
  • If using a tougher cut of meat, once seared, do not remove the beef from the pan. Allow to simmer in the sauce.
  • Sear the meat in batches. Overcrowding the pan will “steam” the beef, not sear.
  • Do not overcook the beef when searing. The beef will continue cooking on the reserved plate.
  • Simmer for at least 10-15 minutes to thicken the sauce.
  • Lower the heat prior to adding the sour cream.
  • Work fast when incorporating the sour cream. You do not want the sour cream to break.
  • Feel free to add fresh herbs to the sauce as it’s simmering. Fresh rosemary or thyme will enhance the flavor profile. 
  • Serve with buttered noodles, mashed potatoes or rice. 
  • Leftovers can be stored in the fridge for up to 3-4 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American, Russian

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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