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Classic Beef Stroganoff

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  • Prep 20 min
  • Total 38 min
  • Servings 6
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With succulent chunks of beef coated in a luscious creamy sauce and served over a bed of egg noodles, it’s no wonder Classic Beef Stroganoff is such a hit. Want to make it from scratch without any fuss? This Classic Beef Stroganoff recipe can be made in well under an hour, with only 20 minutes of hands-on cooking time. You'll want to add it to your weekly dinner rotation!
Updated May 3, 2023


  • 1 1/2 pounds beef sirloin steak, 1/2 inch thick
  • 8 ounces fresh mushrooms, sliced (2 1/2 cups)
  • 2 medium onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 1/4 cup butter
  • 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups sour cream
  • 3 cups hot cooked egg noodles
Make With
Gold Medal Flour


  • 1
    Cut beef across grain into about 1 1/2x1/2-inch strips.
  • 2
    Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • 3
    Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • 4
    Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make sure to create a slurry with the flour and broth so these ingredients blend in with the meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the contents, and cooking the skillet dish for a minute or two removes any raw flour taste.
  • tip 2
    Worcestershire sauce is a liquid condiment that enhances meat-based dishes and beverages with a rich, savory flavor. It's made using garlic, soy sauce, onion, molasses, anchovies and vinegar.
  • tip 3
    Partially freezing the sirloin steak before cutting makes the beef much easier to slice into strips. Your steak strips will cook quickly—they just need a short simmer.
  • tip 4
    Sautéing the garlic and onion first helps to define the taste of these aromatics, making them less pungent and allowing them to develop a natural sweetness that adds to the flavor of this Classic Beef Stroganoff.
  • tip 5
    To switch up the flavor of the creamy sauce, you can try using cremini, shiitake or your favorite mushrooms. Make sure to remove long mushroom stems and slice them as needed.


435 Calories, 23 g Total Fat, 28 g Protein, 31 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
23 g
Saturated Fat
10 g
115 mg
620 mg
560 mg
Total Carbohydrate
31 g
Dietary Fiber
2 g
28 g
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 3 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Once upon a time, there really was a guy named “Stroganoff” (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish we’re still enjoying today. Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals. Many food historians think it was Stroganov’s cook, André Dupont, who had the idea to name his special beef fricassee for his employer—and with that, beef stroganoff was born. Your family may want to rename this dish after you after just a few bites of the hearty, creamy goodness of this top-rated Betty Crocker recipe. While this beef stroganoff recipe is the classic preparation usually associated with the dish, there are all kinds of fun new twists and streamlined time-savers to be found in Betty’s best beef stroganoff recipes, including Slow-Cooker Beef Stroganoff and One-Pot Beef Stroganoff.
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