Serious Beef Stroganoff
No more bland, out-of-the-box beef stroganoff. This new SERIOUS classic gives you the perfect consistency and explosive flavor. It’s comfort food, for sure, but it’s also gourmet thanks to tender meat, brandy, Dijon, and a touch of nutmeg! Fresh herbs and tangy sour cream bring that… WOW!
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
Beef Stroganoff is the ultimate comfort dish—and now it can be the ultimate entrée.
We start with tender, seared ribeye (or beef tenderloin), which we bathe in a silky, savory sauce infused with brandy, Dijon, and a touch of nutmeg.
Big flavor from onions, shallots, and mushrooms join the creamy, velvety texture of sour cream and heavy cream for an next level version of a family favorite! And…You can serve it over all kinds of bases – You are the chef!
A little history
Beef Stroganoff, once the height of 1950s and ’60s dinner party glamour, has roots in 19th-century Russia, where it was reportedly created for Count Stroganov—a toothless noble in need of tender, flavorful food. The dish became a post-WWII American favorite, seen as an indulgence during meat rationing and embraced as a special occasion staple. Though often simplified today, when made properly—with seared mushrooms, tender steak, and sour cream folded in at the end—it’s a nostalgic, luxurious comfort food that still deserves a spot at the center of the table.
Read more about the History of Beef Stroganoff, from the source!!
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Serious Beef Stroganoff. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Serious Beef Stroganoff
Ingredients
For the Beef & Searing:
- 1 ½ lbs Ribeye or Beef Tenderloin, thinly sliced against the grain
- 1 tsp Kosher Salt
- 1/2 tsp Seasoned Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil, or Avocado Oil
- 2 tbsp Unsalted Butter
For the Sauce Base:
- 1 Small Yellow Onion, finely diced
- 1 Small Shallot, thinly sliced
- 8 oz Cremini mushrooms, Button, or Baby Bella Mushrooms, sliced
- 3 clove Garlic, minced
- 2 tbsp All-Purpose Flour
- 1/2 tsp Smoked Paprika
- 1/4 tsp Fresh Thyme, finely chopped
- Small pinch of Freshly Grated Nutmeg
For Deglazing & Liquids:
- 1/2 cup Brandy
- 1 cup Low-Sodium Beef Broth
- 2 tsp Low Sodium Beef Bouillon Paste, low to no sodium!!! It's important – bouillon can be like a salt lick!!
- 1 Parmesan Rind, Optional, Infuses Umami into Broth
- 2 tsp Worcestershire Sauce
- 1/2 tsp Soy Sauce, Optional, Boosts Umami
For the Creamy Finish:
- 1 tbsp Dijon Mustard, + ½ to 1 tsp extra, added right before serving
- 3/4 cup Heavy Cream
- 1/4 cup Full-Fat Sour Cream, room temperature
- 2 to 3 tsp Fresh Lemon Juice
- 1 tbsp Unsalted Butter, Finishing Touch
- 1/4 tsp Sherry Vinegar or Champagne Vinegar, Optional, Rounds Out Acidity
For the Flavor Spike:
- ½ to 1 tsp Extra Dijon Mustard, Stir in right before serving
- Freshly Cracked Black Pepper, Sprinkle over the top at the end
For Serving & Garnish:
- Egg Noodles, Mashed Potatoes, or Polenta
- Fresh Chives, finely chopped
- Optional: Fresh Dill, finely chopped
Instructions
Step 1: Prepare the Beef
- Slice ribeye or tenderloin thinly against the grain for maximum tenderness.
- Pat dry with a paper towel and season with kosher salt, seasoned salt, and black pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Sear the beef in batches (don’t overcrowd the pan) for about 1-2 minutes per side until browned. Remove and set aside.
Step 2: Build the Base (Onions, Shallots & Mushrooms Together)
- In the same pan, add 2 tbsp butter over medium heat.
- Add onions, shallots, and mushrooms together, stirring occasionally.
- Cook for 6-8 minutes, until onions and shallots are golden and mushrooms are well browned.
- Stir in garlic, cooking for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir well to coat.
- Add smoked paprika, fresh thyme, and a tiny pinch of nutmeg.
- Cook for 1-2 minutes to remove the raw flour taste.
Step 3: Deglaze & Simmer
- Pour in brandy and deglaze, scraping up any browned bits.
- Let the alcohol cook off for about 2 minutes until mostly evaporated.
- Stir in beef broth, Worcestershire sauce, soy sauce (if using), and beef bouillon paste.
- Optional: If using a Parmesan rind, drop it into the broth now and let it simmer.
- Simmer for 10 minutes, allowing flavors to meld and the sauce to thicken.
Step 4: Creamy Finish
- Stir in 1 tbsp Dijon mustard and mix well.
- Reduce heat to low and stir in heavy cream and sour cream until fully incorporated.
- Let cook gently for 2-3 minutes (DO NOT BOIL!), ensuring a smooth, creamy sauce.
- Return the seared beef to the pan, tossing to coat in the sauce.
Step 5: Final Adjustments
- Stir in 2 to 3 tsp fresh lemon juice.
- (Optional) Add ¼ tsp sherry vinegar or champagne vinegar for a more rounded acidity.
- Stir in an additional ½ to 1 tsp Dijon mustard right before serving.
- Finish with 1 tbsp butter, stirring until melted and glossy.
- Taste and adjust seasoning if needed.
- Generously crack fresh black pepper over the dish for a final burst of aroma and spice.
Serving Suggestions:
- Garnish with fresh chives and optional fresh dill
- Serve over egg noodles
Lots of good stuff below!
Don’t start that Stroganoff just yet! There’s plenty more to help you master every step—from choosing the right cut of beef and searing it properly, to fine-tuning the final tang with lemon or vinegar. Curious about adding extra Dijon or switching up your mushrooms? I’ll walk you through all of that below, plus you’ll see the recipe again at the end so you won’t have to scroll back up!
Why this works
- Melt-in-Your-Mouth Beef — I chose ribeye or tenderloin to dial in as buttery soft a texture as possible. That’s also while you’ll be slicing it against the grain: that’s how you maximize tenderness. Then quick searing locks in flavor.
- Deep, Layered Flavor — Mouth-watering flavor comes from onions, shallots, and mushrooms. That umami-rich base is taken to absurd extremes by Worcestershire, soy sauce, and a touch of parmesan rind.
- Silky, Velvety Sauce — The mix of heavy cream and sour cream creates the perfect body for your sauce.
- Bright, Well-Rounded Finish — That richness is brought to life and really lightened with all kinds of freshness aids: fresh lemon juice, Dijon mustard, and a touch of sherry vinegar.
- Balanced Seasoning — The seasoning here is subtle and sophisticated. Smoked paprika, thyme, and a hint of nutmeg create warm, aromatic undertones.
- Brandy for a That Special Touch — Deglazing your pan with brandy adds some sweetness, but more importantly it gives you complexity.
- Perfect with Any Base — There are a lot of options to take this. Serve on buttery egg noodles, mashed potatoes, or creamy polenta. You really can’t go wrong here (within reason, of course).
How to make the Serious Beef Stroganoff
Step 1: Sear the Beef & Build the Base
- Sear the Beef: Season thinly sliced ribeye or tenderloin with salt and pepper. Sear in batches in a hot skillet with oil and butter for 1-2 minutes per side. Remove and set aside.
- Sauté the Aromatics: In the same skillet, melt butter and cook onions, shallots, and mushrooms together for 6-8 minutes until golden. Add garlic and cook for 30 seconds.
- Thicken the Base: Stir in flour, smoked paprika, thyme, and nutmeg, cooking for 1-2 minutes until the flour is absorbed.
Step 2: Create the Sauce & Simmer
- Deglaze & Simmer: Pour in brandy, scraping up browned bits. Cook for 2 minutes until reduced. Add beef broth, Worcestershire sauce, beef bouillon, and soy sauce (if using). Simmer for 10 minutes.
- Make It Creamy: Stir in Dijon mustard, heavy cream, and sour cream, mixing until smooth. Let cook for 2-3 minutes (don’t boil!).
- Return the Beef: Add the seared beef back into the sauce, tossing to coat and letting it warm through.
Step 3: Final Adjustments & Serve
- Enhance the Flavor: Stir in lemon juice and extra Dijon mustard (½-1 tsp) for a final flavor spike.
- Finish Strong: Stir in butter until melted and glossy. Generously crack fresh black pepper over the top.
- Serve & Enjoy: Spoon over egg noodles, mashed potatoes, or polenta, garnish with chives (and optional dill), and enjoy!
Take your Beef Stroganoff to the Next Level
- Shallot-Infused Butter Finish — Melt a tablespoon of butter with finely minced shallots and brush it over the finished dish right before serving. You get both sweet and savory right to cap everything off. Plus, it’s an impressive presentation, is it not?
- Porcini Powder Boost — Porcini mushroom powder in the sauce deepens the umami and enhances the earthiness of the mushrooms. Even a teaspoon will elevate the overall richness.
- Double Mushroom Intensity —This is a way to work with those mushrooms even more. Stir in a teaspoon of mushroom soy sauce along with the Worcestershire and soy sauce to amplify the depth of the mushrooms in the dish.
- Miso Cream — Mix a teaspoon of white miso into the sour cream before adding it to the sauce. The fermentation gives you a lot of distinct flavor, and there’s no better vehicle for it than sour cream.
- Tarragon or Dill Finish — Swap out or mix in fresh tarragon with the chives for a more herbaceous, anise-like contrast to the cream.
- Crispy Shallot Topping — Fry thinly sliced shallots until golden brown and use them as a crunchy garnish. That’s a little texture contrast to make things more interesting.
- Truffle Oil Drizzle — A few drops of truffle oil added right before serving means even more earthiness.
- Parmesan-Crusted Egg Noodles — Toss cooked egg noodles with a bit of melted butter and grated Parmesan, then broil them for a minute to create a golden, crispy texture. Like the crispy shallots, this will provide more texture.
- Aged Balsamic Finishing Touch — A tiny drizzle of aged balsamic vinegar right before serving enhances the depth of the sauce and adds a pop of acidity to balance the richness.
Chefs tips
- Ribeye or Beef Tenderloin — Slicing the beef thinly against the grain keeps it juicy and prevents chewiness. You get more silky texture and less toughness. Make sure to sear the beef in batches! Don’t overcrowd the pan!
- Brandy — This is a favorite move for chefs because it adds so much complexity. Letting it cook down for a minute or two removes harsh alcohol flavors (and alcohol content along with it) while keeping its rich essence.
- Cremini or Baby Bella Mushrooms — These mushrooms both bring plenty of their own earthy umami flavor while also doing a great job soaking up the sauce. Cooking them until golden brown intensifies their flavor and prevents them from releasing too much liquid into the dish.
Beef Broth & Bouillon Paste — A combination of low-sodium beef broth and concentrated bouillon gives you everything you could ever ask for in a base. The bouillon paste intensifies the richness without making the dish too salty. However, it is CRITICAL to use low-sodium bouillon ok?
- Dijon Mustard — This is how we balance the rich cream. Dijon gives you a significant kick, but it also has a distinct character, too. That helps the dish announce itself a little more daringly.
- Heavy Cream & Sour Cream — This silky stroganoff can thank these two creams for their luxurious texture.
- Fresh Lemon Juice — A small splash of acidity at the end brightens the sauce, and it helps keep everything airborne despite the cream.
- Egg Noodles — The classic base for stroganoff, egg noodles absorb the sauce perfectly while still keeping a soft, chewy texture.
Skip ahead Jump to Recipe
Key Ingredients
- Ribeye or Tenderloin — The soul of the dish. Rich, tender, and marbled just right. Slice thinly against the grain for melt-in-your-mouth bites.
- Mushrooms — Earthy and savory, they soak up flavor like sponges and add deep umami. Cremini or baby bella work beautifully here.
- Shallots & Onion — A double hit of sweetness and aroma. Shallots bring finesse, onions bring depth. Together? Magic.
- Brandy — Adds warmth and complexity. It deglazes the pan like a pro, pulling up all those caramelized bits of flavor.
- Beef Broth & Bouillon — The backbone of the sauce. Use both for a rich, meaty depth that tastes like it simmered all day.
- Dijon Mustard — Tangy, sharp, and unexpected—it wakes up the whole sauce and adds sophistication.
- Sour Cream & Heavy Cream — The creamy duo. Sour cream adds tang, heavy cream adds silk. Together they make the sauce luscious.
- Lemon Juice — Just a splash, but essential. It balances all that richness with bright, zippy acidity.
- Egg Noodles — Classic. Wide, curly, and perfect for catching every drop of that perfect sauce.
Wine Pairings
Pinot Noir (Burgundy, France or Oregon, USA)
Why it Works: This cool-climate red offers lifted acidity and elegant structure, which cut through the richness while complementing the earthy mushrooms. A silky mouthfeel enhances the seared beef without overpowering the sauce.
Tasting Notes: Red cherry, wild strawberry, forest floor, and baking spice.
Suggested Label: Domaine Drouhin Pinot Noir (Oregon)
Syrah/Shiraz (Northern Rhône, France or Barossa Valley, Australia)
Why it Works: Syrah brings bold, meaty intensity and black pepper spice, echoing the seared beef and smoked paprika in the dish. Its savory depth and dark fruit bring real structure to the pairing.
Tasting Notes: Blackberry, charcuterie, cracked pepper, and plum.
Suggested Label: Guigal Crozes-Hermitage (France) or Penfolds Bin 28 Shiraz (Australia)
Chardonnay (Burgundy, France or Sonoma, USA)
Why it Works: A barrel-fermented Chardonnay mirrors the sauce’s richness with its creamy texture and subtle toasted notes. It also brings brightness that lifts the dish’s heavier elements.
Tasting Notes: Baked apple, lemon curd, brioche, and toasted oak.
Suggested Label: Ramey Chardonnay (Sonoma Coast)
Gewürztraminer (Alsace, France)
Why it Works: With aromatic lift and a touch of residual sugar, Gewürztraminer adds a fragrant contrast to the earthy, creamy depth of the stroganoff. Its floral-spiced palate keeps each bite feeling fresh.
Tasting Notes: Lychee, rose petal, ginger, and honeysuckle.
Suggested Label: Trimbach Gewürztraminer (Alsace)
Cabernet Franc (Loire Valley, France)
Why it Works: This wine’s herbaceous character and medium-bodied precision complement the thyme and shallots in the sauce while bringing brightness to the beef’s richness. It’s an unexpected but refined pairing.
Tasting Notes: Red currant, green peppercorn, graphite, and crushed herbs.
Suggested Label: Olga Raffault Chinon “Les Picasses”
Faq’s
Of course, we went with ribeye and beef tenderloin for ideal tenderness. But there are lots of other options that give you different consistencies, depending on your preference. For instance, sirloin or strip steak. The leaner the cut, the faster you’ll want to cook it on high heat to prevent toughness.
If you don’t have brandy, you can substitute cognac. It will certainly give you depth of flavor. For an alcohol-free version, use an equal amount of beef broth with a splash of balsamic vinegar.
Of course! The sauce develops even more flavor as it sits, so sometimes I actually prefer to make it ahead of time. All you need is an airtight container. Pop it in the fridge for up to three days. When reheating, use low heat and add a splash of broth or cream to freshen it up.
Let the sour cream reach room temperature before adding it. Also, keep the heat low when incorporating the cream, and never let the sauce come to a full boil.
It’s best enjoyed fresh, but you can freeze the sauce without the noodles. Let it cool completely, store in an airtight container, and freeze for up to two months.
Yes! Button mushrooms have a milder taste, but they can certainly work here. Shiitake give you some more intense umami.
Any mustard in general can work as a substitute. Whole-grain mustard would be best, but you could even use yellow mustard.
If the sauce needs thickening, let it simmer uncovered for a few extra minutes. You can always use cornstarch. Just whisk a teaspoon of cornstarch with a tablespoon of cold water and stir the slurry into the sauce for added body.
Reheat stroganoff gently over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving on high heat, as it can cause the cream to separate
Equipment Needed for Serious Beef Stroganoff
Large Skillet or Sauté Pan — For searing the beef.
Sharp Knife — For slicing the ribeye or tenderloin.
Cutting Board — For prepping beef, mushrooms, onions, and garlic.
Wooden Spoon or Spatula — For stirring and deglazing.
Measuring Spoons and Cups — For seasonings, liquids, and dairy for the perfect sauce consistency.
Ladle — For serving.
Tongs — For quickly searing the beef in batches and tossing it back into the sauce.
Mixing Bowl — For combining the sour cream and other finishing ingredients.
Sauce Whisk — For incorporating.
Large Pot — For boiling egg noodles and preparing mashed potatoes.
Serious Beef Stroganoff
Ingredients
For the Beef & Searing:
- 1 ½ lbs Ribeye or Beef Tenderloin, thinly sliced against the grain
- 1 tsp Kosher Salt
- 1/2 tsp Seasoned Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil, or Avocado Oil
- 2 tbsp Unsalted Butter
For the Sauce Base:
- 1 Small Yellow Onion, finely diced
- 1 Small Shallot, thinly sliced
- 8 oz Cremini mushrooms, Button, or Baby Bella Mushrooms, sliced
- 3 clove Garlic, minced
- 2 tbsp All-Purpose Flour
- 1/2 tsp Smoked Paprika
- 1/4 tsp Fresh Thyme, finely chopped
- Small pinch of Freshly Grated Nutmeg
For Deglazing & Liquids:
- 1/2 cup Brandy
- 1 cup Low-Sodium Beef Broth
- 2 tsp Low Sodium Beef Bouillon Paste, low to no sodium!!! It's important – bouillon can be like a salt lick!!
- 1 Parmesan Rind, Optional, Infuses Umami into Broth
- 2 tsp Worcestershire Sauce
- 1/2 tsp Soy Sauce, Optional, Boosts Umami
For the Creamy Finish:
- 1 tbsp Dijon Mustard, + ½ to 1 tsp extra, added right before serving
- 3/4 cup Heavy Cream
- 1/4 cup Full-Fat Sour Cream, room temperature
- 2 to 3 tsp Fresh Lemon Juice
- 1 tbsp Unsalted Butter, Finishing Touch
- 1/4 tsp Sherry Vinegar or Champagne Vinegar, Optional, Rounds Out Acidity
For the Flavor Spike:
- ½ to 1 tsp Extra Dijon Mustard, Stir in right before serving
- Freshly Cracked Black Pepper, Sprinkle over the top at the end
For Serving & Garnish:
- Egg Noodles, Mashed Potatoes, or Polenta
- Fresh Chives, finely chopped
- Optional: Fresh Dill, finely chopped
Instructions
Step 1: Prepare the Beef
- Slice ribeye or tenderloin thinly against the grain for maximum tenderness.
- Pat dry with a paper towel and season with kosher salt, seasoned salt, and black pepper.
- Heat 1 tbsp oil in a large skillet over medium-high heat.
- Sear the beef in batches (don’t overcrowd the pan) for about 1-2 minutes per side until browned. Remove and set aside.
Step 2: Build the Base (Onions, Shallots & Mushrooms Together)
- In the same pan, add 2 tbsp butter over medium heat.
- Add onions, shallots, and mushrooms together, stirring occasionally.
- Cook for 6-8 minutes, until onions and shallots are golden and mushrooms are well browned.
- Stir in garlic, cooking for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir well to coat.
- Add smoked paprika, fresh thyme, and a tiny pinch of nutmeg.
- Cook for 1-2 minutes to remove the raw flour taste.
Step 3: Deglaze & Simmer
- Pour in brandy and deglaze, scraping up any browned bits.
- Let the alcohol cook off for about 2 minutes until mostly evaporated.
- Stir in beef broth, Worcestershire sauce, soy sauce (if using), and beef bouillon paste.
- Optional: If using a Parmesan rind, drop it into the broth now and let it simmer.
- Simmer for 10 minutes, allowing flavors to meld and the sauce to thicken.
Step 4: Creamy Finish
- Stir in 1 tbsp Dijon mustard and mix well.
- Reduce heat to low and stir in heavy cream and sour cream until fully incorporated.
- Let cook gently for 2-3 minutes (DO NOT BOIL!), ensuring a smooth, creamy sauce.
- Return the seared beef to the pan, tossing to coat in the sauce.
Step 5: Final Adjustments
- Stir in 2 to 3 tsp fresh lemon juice.
- (Optional) Add ¼ tsp sherry vinegar or champagne vinegar for a more rounded acidity.
- Stir in an additional ½ to 1 tsp Dijon mustard right before serving.
- Finish with 1 tbsp butter, stirring until melted and glossy.
- Taste and adjust seasoning if needed.
- Generously crack fresh black pepper over the dish for a final burst of aroma and spice.
Serving Suggestions:
- Garnish with fresh chives and optional fresh dill
- Serve over egg noodles
I can’t even explain how much I loved this dish. Ribeye in a creamy mushroom sauce?? Sign me up forever. 10/10!
Hi Katie,
That is so funny!!! I am glad you loved it – it is one of my favorites!
David