Beef Stroganoff with Heavy Cream

Beef Stroganoff with Heavy Cream

This beef stroganoff skips the sour cream and goes straight for heavy cream to make a rich, smooth sauce that clings to tender beef. Serve it over rice, noodles, or mashed potatoes for a comfort food dinner that delivers a tasty finish.

Course Main Course

Cuisine American-Comfort

Keyword Beef Stroganoff, beef stroganoff with heavy cream, Creamy Beef Stroganoff, easy beef stroganoff recipe, no sour cream stroganoff, skillet beef stroganoff

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 475kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient accuracy.
mixing bowls For combining ingredients.
skillet 12-inch skillet for cooking the whole recipe.

Ingredients

1 lb. (450 g) beef (preferably boneless ribeye or boneless sirloin steak) sliced 1/4 inch (6 mm) thick, slices cut crosswise into 1-inch (2.5 cm) pieces
1 tsp. (1.3 g) celery seed
1 tsp. (6 g) table salt
1 tsp. (3.1 g) garlic powder
1/2 tsp. (1.2 g) finely ground black pepper
1/4 cup (30 g) all-purpose flour
2 tbsps. (28 g) butter
1/2 cup (75 g) finely chopped yellow onion
2 cups (140 g) white button mushrooms cut into 1/4-inch-thick slices
1/4 cup (60 ml) bourbon or brandy
1 cups (240 ml) low-sodium beef broth
1 cup (240 ml) heavy cream

Instructions

In a medium bowl, combine the beef, celery seed, salt, garlic powder, and pepper. Toss until the meat is evenly coated.
1 lb. (450 g) beef (preferably boneless ribeye or boneless sirloin steak), 1 tsp. (1.3 g) celery seed, 1 tsp. (6 g) table salt, 1 tsp. (3.1 g) garlic powder, 1/2 tsp. (1.2 g) finely ground black pepper
Add the flour and mix again until the beef is fully dredged.
1/4 cup (30 g) all-purpose flour
In a 12-inch skillet over medium heat, melt the butter and add the beef. Cook until browned on all sides, then remove from the pan and set aside.
2 tbsps. (28 g) butter
Add the onion and mushrooms to the same pan and sauté for 2 minutes.
1/2 cup (75 g) finely chopped yellow onion , 2 cups (140 g) white button mushrooms
Deglaze the pan with the bourbon, scraping up any browned bits.
1/4 cup (60 ml) bourbon
Pour in the beef broth and continue scraping the bottom of the pan.
1 cups (240 ml) low-sodium beef broth
Return the beef to the skillet and bring the mixture to a boil.
Stir in the heavy cream, reduce the heat to a low simmer, and cook for 7–10 minutes, stirring occasionally, until the sauce thickens.
1 cup (240 ml) heavy cream
Serve over rice, egg noodles, mashed potatoes, or pasta.

Notes

For best results, slice the beef against the grain.
If the sauce thickens too much while reheating, stir in a splash of broth to loosen it.
Taste before serving and adjust salt if needed—especially if using regular broth.
You can skip the alcohol and use extra broth, but you’ll lose some flavor depth.

For the best results when making this creamy beef stroganoff, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition