This authentic Russian beef stroganoff is made with tender beef, mushrooms, onions and a rich sour cream sauce served over egg noodles for a delicious comfort food meal.

From the recipe collection of Tara Ippolito

This Russian beef stroganoff recipe is straight from my mother who is a Russian immigrant herself. We grew up loving this dish! If you’ve only had the American version of stroganoff with canned soup, this is about to change your life. It’s rich, silky, and kind of elegant for something that comes together in just one pan. Tender beef, sautéed mushrooms, onions, and a creamy, tangy sauce that clings to noodles in all the best ways. Don’t get me wrong, I love the American version, too! But this one is next level.

This is one of those comfort meals that feels cozy enough for a weeknight dinner, but impressive enough to serve at a dinner party . My family practically licks the plates clean every time I make it, myself included! I promise, the leftovers (if you’re lucky enough to have any) are even better the next day.

What Makes This Version Authentic?

Classic Russian stroganoff uses sour cream, mustard, and no canned soup. It relies on the flavor of beef and mushrooms instead of shortcuts. It’s creamy, tangy, and savory!

Ingredients

Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Filet Mignon- A tender protein that stays juicy and melts in your mouth when thinly sliced and flash seared.
Flour- Coats the beef and gives it a nice crust.
Sliced Baby Bella Mushrooms- Adds texture, savoriness and absorbs lots of that delicious sauce.
Sliced White Onion- Adds a touch of sweetness and texture.
Butter And Oil- Brings richness to the sauce and prevents the butter from burning when flash frying the beef.
Beef Broth- The savory base that adds lots of flavor and cuts the creaminess of the sauce.
Russian Mustard- Brightens the dish and adds that classic Russian Tang.
Tomato Paste- Adds a subtle sweetness and balances the richness of the sauce.
Minced Garlic- Brings bold, savory flavor.
Room Temperature Sour Cream- Creamy, tangy and the backbone of the sauce.
Worcestershire Sauce- Adds savory flavor and color.
Salt- Enhances all of the ingredients.
Black Pepper- Cuts the richness of the sauce.
Egg Noodles- The traditional thing to serve with this meal because it soaks up all the incredible sauce.

Instructions

Here’s what you’ll need to do to make this delicious meal. You can find the full ingredients list and measurements along with instructions in the recipe card below.

First, thinly slice the filet and season it with salt and pepper. Coat it in flour then flash sear it in butter and oil over medium high heat in a large skillet and set it aside.

NOTE: Only cook the beef until browned. You really want to make sure not to over cook the meat.

Then, add a little more butter and sauté the thinly sliced onions until soft. Add the mushrooms and saute for 3 minutes, stirring frequently. Add the garlic and saute for an additional minute.

Now, sir in the tomato paste and Russian mustard for two minutes. Add the Worcestershire sauce and saute for one minute.

NOTE: If you can’t find Russian mustard, the same amount of Dijon mustard will do.

mushrooms and onions with mustard and tomato paste

Next, add the beef broth and let that cook for about 5 minutes before turning the heat to low and slowing stirring in the sour cream.

PRO TIP: Add the sour cream once it’s at room temperature and be sure the heat is low so it doesn’t separate.

NOTE: If you're watching your sodium, use low sodium beef broth.

Then, add the filet back into the skillet (plus and juices that accumulated in the dish) and stir it in. Season the sauce with salt and pepper to taste.

Finally, turn the heat off and gently stir in the cooked egg noodles. Let it sit for about 5 minutes then serve and enjoy!

PRO TIP: Letting it sit for a few minutes will thicken up the sauce.

Can I Use Something Besides Beef Tenderloin?

Yes, anything that’s tender and quick cooking would work like sirloin, tenderloin, ribeye or filet.

Storage

Let the stroganoff cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days. This can be frozen, too. Just place it into a freezer safe air tight container and it will last in the freezer for 3 months. You can add a touch of sour cream if needed once it’s reheated.