This Easy Beef Stroganoff with  Cognac Cream Sauce won over my persnickety spouse. I tortured him with a shoe leather version when we were newlyweds and have been redeemed!

Instead of my no-recipe version with ground beef and sour cream, I kicked this Easy Stroganoff Recipe up a few notches with beef tenderloin, cream, and cognac!

Easy Beef Stroganoff in a white bowl over buttered noodles.

Why You Must Make

  • Stroganoff is an easy skillet recipe.
  • A few tips like using a prime cut of beef and deglazing the pan with Cognac make this an unforgettable entree.
  • Though not classic, this beef stroganoff sauce is made with heavy cream instead of sour cream.

My mom used to make a super easy beef stroganoff with just ground beef, onions, mushrooms and sour cream. My dad, sisters and I all loved it. When Bill and I were first married, I thought I’d make a fancier version using slices of beef instead of hamburger. The tough cut of beef I purchased ended up tasting like shoe leather. It was the one and only time Bill told me that I didn’t need to make a dish again (oh, yeah, and the time I made pork chops with fennel)! This time, I selected some beef tenderloin and made certain it wasn’t overcooked. This easy beef stroganoff was outstanding doused in the luxurious cognac cream sauce.

Ingredient Notes

  • Kitchen Staples – Olive Oil, Butter, Kosher Salt, Freshly Ground Black Pepper.
  • Beef – I used Beef Tenderloin, cut into strips. Or use another tender cut of beef or even hamburger.
  • Shallots or Onions – Minced
  • Mushrooms – Sliced; I use button mushrooms
  • Beef Broth – I like the Pacific brand as it’s not overly salty.
  • Cognac – Used to deglaze the pan. Adds flavor plus the alcohol will evaporate while cooking. May use white wine instead.
  • Flour – I use Wondra flour from Gold Medal. It’s a granular flour that makes a smooth sauce (without the lumps that may occur with all-purpose flour).
  • Heavy Cream – Makes for a creamy, luscious sauce.
  • Dijon Mustard – Adds some piquancy, making a more flavorful sauce.
  • Paprika – An addition that may date back to its Russian roots.
  • Buttered Noodles or another option, to serve.

Easy beef stroganoff on a white plate with green beans

Recipe Tips

  • Bill was thrilled with this perfect beef stroganoff. Whew. But, this time, I was the one with doubts.
  • Ever fearful of over-salting, since it’s impossible to unsalt a too salty dish, I held back on this initial attempt. When I took my first taste, I was unimpressed. Phooey.
  • But the reason for the bland results finally dawned on me and a sprinkle of salt came to the rescue. All the other flavors were brought to the forefront with just a bit more seasoning. Now I was tasting what Bill tasted, a dreamy cognac cream sauce and tender slices of beef.
  • Besides adding the proper amount of salt (taste along the way after each seasoning), make sure not to overcook your beef. You don’t want it to be reminiscent of that shoe leather I served to Bill many years ago!

Frequently Asked Questions

Why is this Dish Called Stroganoff?

It’s named for Count Paul Stroganov, a Russian diplomat who lived in the 1800s.

How Do You Serve Stroganoff?

The traditional pairing is with rice pilaf, but I use buttered noodles. Other options include buttered rice or mashed potatoes. Other sides we enjoy with stroganoff are a green salad, roasted vegetables, and dinner rolls.

Can Stroganoff be Made with Hamburger?

Yes, my mom always made stroganoff using ground beef. Don’t use extra lean hamburger or else the meat can be dry and flavorless. I prefer hamburger that’s 80% beef. Make sure to brown it, then drain off the fat.

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Easy Beef Stroganoff | A classic skillet dinner with beef, mushrooms and a cognac cream sauce!

Easy Beef Stroganoff with Cognac Cream Sauce

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4

An easy, yet elegant beef stroganoff recipe!


  • 1 ½ pounds beef tenderloin, cut into strips
  • Kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter (plus more to butter noodles)
  • ¼ cup minced shallots or onions
  • 8 ounces mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon Cognac, optional
  • 1 tablespoon flour (I use Wondra so it doesn't lump)
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • Cooked, butter noodles, to serve


  1. Pat the meat dry with paper towels. Sprinkle with salt and pepper.
  2. Heat oil in a heavy large skillet over high heat until very hot. Working in batches, add the meat in a single layer and cook just until browned on the outside, about 1 minute or less per side.
  3. Transfer the meat to a platter.
  4. Melt 2 tablespoons butter in the same skillet over medium heat. Add chopped shallots or onions and sauté until tender. Add sliced mushrooms. Lightly season with salt and cook until the liquid evaporates.
  5. Add beef broth, then Cognac. Whisk in the flour and cook until the mixture thickens.
  6. Stir in cream, mustard, and paprika. Add meat and any juices on the platter, to rewarm. Taste and season with more salt and pepper as needed.
  7. Serve over buttered noodles.


Adapted from Bon Appetit.

Nutrition Information:



Amount Per Serving: Calories: 671Total Fat: 54gSaturated Fat: 24gTrans Fat: 0gCholesterol: 201mgSodium: 803mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 38g


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