Beef Stroganoff
Comfort is key when it comes to Beef Stroganoff! This recipe may have been wildly popular during the 1950s -1970s, but we can assure you that everyone can use a classic meal like this every once in a while. Member’s Mark™ Beef Bouillon adds even more flavor (and ease) to this satisfying dish.
What is Beef Stroganoff?
Beef stroganoff is a classic comfort dish made with tender pieces of beef cooked in a creamy, savory mushroom sauce, usually served over egg noodles, rice, or mashed potatoes. It’s rich, slightly tangy, and very hearty.
Key Elements
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Beef: Traditionally thin slices of tender beef (like sirloin or tenderloin).
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Mushrooms: Add earthy flavor and depth.
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Onions & garlic: Build the base flavor.
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Creamy sauce: Typically made with sour cream, beef broth, and sometimes a little mustard or Worcestershire sauce.
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Starch base: Most commonly buttered egg noodles.
What It Tastes Like
The flavor is:
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Savory and beefy
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Creamy and slightly tangy (from sour cream)
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Earthy from mushrooms
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Rich but balanced
Where It Comes From
The dish originated in Russia in the 1800s and was named after the aristocratic Stroganov family. Over time it became popular throughout Europe and North America, where the creamy version with egg noodles became the standard comfort-food style.
Typical Ingredients
A classic home version usually includes:
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Beef strips
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Mushrooms
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Onion
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Butter or oil
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Beef broth
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Sour cream
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Dijon mustard or Worcestershire (optional)
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Egg noodles
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Parsley for garnish
When Was Beef Stroganoff Super Popular?
Beef stroganoff was most popular in the United States from the 1950s through the 1970s. During this time it became a staple of dinner parties, home entertaining, and family meals.
Why It Became So Popular
1. Post-World War II food trends (1950s)
After World War II, American home cooks began exploring more “continental” or European-style dishes. Beef stroganoff—originally from Russia—fit perfectly because it sounded elegant but was still easy to make.
2. Dinner party culture (1950s–60s)
The dish became fashionable for entertaining. It was often served:
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Over buttered egg noodles
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From a chafing dish or skillet at the table
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Alongside cocktails and appetizers
It appeared frequently in magazines like Better Homes & Gardens and Good Housekeeping.
3. Convenience ingredients (1960s–70s)
American versions often used:
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Cream of mushroom soup
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Pre-cut stew meat
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Packaged egg noodles
This made stroganoff a quick weeknight casserole or skillet meal, which boosted its popularity.
Beef Stroganoff
Ingredients
- 1.2 lbs Boneless ribeye
- Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder to taste
- 2 tbsp Vegetable oil divided
- 1 large Onion diced
- 10 oz Mushrooms sliced
- 3 tbsp Butter
- 2 tbsp Flour
- 1 cup Water
- 2 tsp Member’s Mark™ Beef Bouillon
- ⅔ cup Sour cream
- 1 tbsp Dijon mustard
- Chopped chives or garnish
Instructions
- Flatten the steaks with a rolling pin to about 1/3" thick. Slice into 1/5" strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder.
- Heat 1 tbsp oil in a large skillet over high heat. Place half the beef in the skillet, and spread it across the skillet evenly. Leave untouched for 30 seconds until browned. Turn beef quickly; leave untouched for 30 seconds. Remove onto a plate. (The beef will be cooked again later, so don’t worry about the pink bits/rawness.)
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter; melt. Add onions; cook for 1 minute, then add mushrooms. Cook mushrooms until golden. Scrape bottom of skillet to get all the golden bits off.
- Add flour; cook, stirring, for 1 minute.
- Add one cup of water and 1 tsp Member’s Mark™ Beef Bouillon while stirring. Once incorporated, add additional 1 cup of water and 1 tsp Member’s Mark™ Beef Bouillon.
- Stir, then add sour cream and mustard. Stir until incorporated.
- Bring to simmer, then reduce heat to medium low. Aer 3 - 5 minutes, adjust Member’s Mark™ Sea Salt and Member’s Mark™ Black Peppercorn Grinder to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
- Serve over pasta or egg noodles. Sprinkle with chives, if desired.