Few dishes feel as comforting and soul-satisfying as a hearty plate of Russian-style stroganoff served over tender egg noodles. Whether you’re coming in from the cold or just need a filling family dinner that hits all the right notes, this stroganoff brings the deep umami of mushrooms, the sweetness of caramelized onions, and the richness of sour cream together in one silky sauce. It’s one of those russian dishes that feels both rustic and elegant—perfect for a Sunday dinner or a weeknight treat. This recipe is inspired by traditional beef stroganoff but made even more accessible and delicious for modern kitchens.

If you're searching for a Russian chicken recipe, this can easily be adapted, but today we're going all in with beef—the way this dish was originally meant to be enjoyed. This is comfort food in its most flavorful form, and perhaps the best beef stroganoff you'll ever make from scratch.

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Creamy Russian-Style Stroganoff with Egg Noodles and Caramelized Onion

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Course

Cuisine European, Russian

Servings 4

Equipment

Large skillet or sauté pan Preferably stainless steel or cast iron for better browning. A nonstick pan works in a pinch but won't develop the same depth of flavor.
Large pot For boiling egg noodles.
Tongs or wooden spoon For stirring and handling beef and onions.
Measuring cups and spoons
Knife and Cutting Board
Colander For draining noodles.

Ingredients

For the Stroganoff

1 ½ lbs beef sirloin or tenderloin thinly sliced into strips (you can also use boneless ribeye or even stew meat if slow-cooking)
2 tbsp all-purpose flour
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp vegetable oil or sunflower oil for a more authentic taste
1 tbsp unsalted butter
1 large yellow onion thinly sliced
3 cloves garlic minced
8 oz cremini or white mushrooms sliced
1 tbsp tomato paste
1 cup beef broth preferably low sodium
1 tbsp Worcestershire sauce
½ cup full-fat sour cream
1 tsp Dijon mustard optional but recommended
2 tbsp fresh parsley finely chopped (for garnish)

For Serving

12 oz wide egg noodles
Salted water for boiling noodles
Extra butter for tossing the noodles optional

Instructions

Prepare the Beef

Start by slicing your beef into thin strips, about ¼ inch thick. To make this easier, freeze the meat for 15–20 minutes beforehand so it firms up. Toss the beef strips with flour, salt, and pepper in a bowl until evenly coated. This helps create a light crust and thickens the sauce later.

Brown the Beef

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding. Sear the beef until browned on both sides, about 2–3 minutes per side. Don’t worry about fully cooking it now—just get some good browning. Remove the beef to a plate and repeat with the remaining pieces, adding a bit more oil as needed.

Sauté Onions and Mushrooms

Lower the heat to medium and add 1 tablespoon of butter to the same skillet. Add the sliced onions and a pinch of salt. Cook for about 10 minutes, stirring occasionally, until onions are deeply golden and caramelized. Add the mushrooms and cook until they release their moisture and begin to brown—about 7 more minutes. Then stir in the garlic and cook for 1 minute until fragrant.

Build the Sauce

Add the tomato paste to the onion-mushroom mixture and cook for 2 minutes to caramelize. Deglaze the pan with beef broth, scraping up any browned bits from the bottom. Stir in the Worcestershire sauce and optional Dijon mustard.

Simmer with Beef

Return the seared beef (and any accumulated juices) to the skillet. Simmer gently over low heat for 10–15 minutes until the beef is tender and the flavors meld. If you used a tougher cut, such as chuck or stew meat, you can cover and cook over very low heat for an additional 30 minutes to make it extra tender—very similar to a beef stroganoff crockpot style method.

Finish with Sour Cream

Turn off the heat and stir in the sour cream. Do this off the heat to prevent curdling and keep the sauce creamy. Adjust seasoning with salt and pepper if needed.

Cook the Noodles

While the sauce simmers, cook the egg noodles in salted boiling water according to package instructions (usually 8–10 minutes). Drain and toss with a bit of butter for extra richness.

Serve It Up

Plate the buttery egg noodles and ladle generous portions of the stroganoff over them. Garnish with freshly chopped parsley and serve immediately.

Pairings

This creamy, savory stroganoff begs for sides that contrast and cleanse the palate. Here are some fantastic pairing ideas:

Crisp Cucumber and Dill Salad: A classic accompaniment in Russian recipes traditional to balance the richness.
Pickled Vegetables: Pickled beets or gherkins bring acidity and crunch.
Roasted Brussels Sprouts or Green Beans: Adds a toasty, bitter element.
Black Bread or Rye Rolls: Dark Russian bread is a perfect side for mopping up the sauce.
Dry Red Wine: A Pinot Noir or Merlot enhances the deep, meaty flavor.
Kvas or Cold Lager: For a more authentic Russian food recipes experience, try kvas—a lightly fermented bread drink—or a cold beer.

FAQs

1. What type of beef is best for stroganoff?

For the most tender and flavorful results, use beef sirloin or tenderloin. These cuts cook quickly and stay juicy. If you're looking for a more budget-friendly cut, stew meat or chuck roast works well in a slow-cooked or beef stroganoff crockpot method.

2. Can I use chicken instead of beef?

Absolutely. You can swap the beef for boneless, skinless chicken thighs or breasts to make a chicken stroganoff. Thighs are preferred for their richer flavor and tenderness. The rest of the recipe stays mostly the same—just reduce the simmering time slightly.

3. How do I keep the sour cream from curdling?

Stir the sour cream in off the heat and make sure the sauce isn’t boiling. Full-fat sour cream is more stable and less likely to curdle than low-fat versions.

4. Can I freeze beef stroganoff?

You can freeze the stroganoff sauce with beef, but hold off on freezing the egg noodles, which can turn mushy. Cool the sauce completely, place it in airtight containers, and freeze for up to 2 months. Reheat gently and serve with freshly cooked noodles.

5. What makes this a traditional Russian beef stroganoff?

This dish stays true to the Russian beef stroganoff recipe by including key ingredients like sour cream, onions, mushrooms, and tender strips of beef. Many modern American adaptations use cream of mushroom soup or omit the onions entirely—this version sticks closer to the Russian recipes traditional while still being approachable for home cooks.