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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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