Beef Stroganoff

For this beef Stroganoff, beef sirloin tips are pan-seared and finished in a Cognac and sour cream mushroom sauce. Served over noodles or rice, it’s classic comfort food.

A white bowl filled with beef stroganoff and rice and topped with microgreens on a wooden board with a knife beside it.

Forget spending hours waiting for a satiating supper of beef Stroganoff; with a Dutch oven and some sirloin tips, this one-pot wonder can be ready in 45 minutes. And it’s not even made with canned soup. Quite the contrary. This old-fashioned comfort food gets an upgrade with seared steak, fresh mushrooms, and a splash of Cognac, which lend even more dimension to this comfort food, whether you’re revisiting it for nostalgia’s sake or experiencing it for the first time.–Jenny Latreille

*What's the best cut of meat for beef Stroganoff?

You want to use a tender, quick-cooking cut of meat for this version of beef Stroganoff. The sirloin tips noted in the recipe work amazingly well although top sirloin, boneless rib eye, or tenderloin will work well. Sirloin will be the least pricey option, though trust us, it’s still worth it for the pricier variations.

Beef Stroganoff

  • Quick Glance
  • (1)
  • 30 M
  • 45 M
  • Serves 4
5/5 - 1 reviews
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Sprinkle the beef with 1 teaspoon of the salt.

Pull out your Dutch oven and over medium-high heat, warm 2 tablespoons of the butter until foaming. Working in batches, if necessary, sear the beef until browned, 3 to 5 minutes. Using a slotted spoon, move the beef to a bowl.

Add the remaining 2 tablespoons of the butter to the Dutch oven and heat until foaming. Stir in the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms begin to soften and brown, 4 to 5 minutes.

Add the onion and cook, stirring occasionally, until it begins to soften, reducing the heat if necessary to avoid burning, about 3 minutes.

Sprinkle the vegetables with the flour and cook, stirring almost constantly, until the flour browns, about 2 minutes.

Remove the Dutch oven from the heat and add the Cognac. Return to medium heat and scrape the bottom of the pot. When the cognac is mostly evaporated, slowly add the stock, stirring constantly, and bring to a boil. Simmer, still stirring, until the sauce thickens, 3 to 8 minutes.

Reduce the heat to low, barely simmering. Stir in the sour cream, then the beef. Gently simmer until the sour cream is mixed in and the beef is warm, about 5 minutes. Taste, and stir in the remaining 1/4 teaspoon of salt, if necessary, and the pepper.

Serve, garnished with microgreens or fresh dill and rice or noodles, if desired.

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Recipe Testers' Reviews

Beef Stroganoff is one of those classic recipes that appears to be more difficult to make than it actually is. Although there are many versions of beef Stroganoff, I found this one to be quite good. Using sirloin tips was a good choice as they were full of flavor and tender. Since the meat isn't cooked for very long in this recipe, this is important.

I used Cognac, which lent a very nice flavor to the dish. The picture shows this served over rice, but I like it served over noodles. And there was plenty of sauce to coat them. I have to admit that I was a bit skeptical about putting microgreens on top, but they were delicious. I used arugula and clover microgreens and we liked them so much that I put some in a small bowl to pass with the beef. This recipe is a keeper.

Really tasty recipe!

I managed to sear the meat in one batch at a medium temperature. I might suggest starting with 1 tbsp of flour and adding more as needed. 2 tbsps is more than enough and I believe half of that would work. The sauce thickens within a minute.

I served it with pasta. Depending on how hungry eaters are, it makes 2 to 3 portions.

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