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This classic beef stroganoff recipe is a fairly lean version, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat. Serve over buttered noodles.
Ingredients
- 2 pounds beef chuck roast, cut into 1/2-inch thick strips
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 8 ounces sliced mushrooms
- ½ medium onion, sliced or diced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 ½ tablespoons all-purpose flour
- ½ cup white wine
- 2 cups beef broth, divided
- ¾ cup creme fraiche
- 1 tablespoon fresh chopped chives
Directions
Step 1
Season beef generously with salt and pepper.
Step 2
Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns.
Step 3
Remove meat from the pan and set aside. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned.
Step 4
Add garlic and stir for 30 seconds. Stir in flour; cook for 1 to 2 minutes until incorporated. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.
Step 5
Return beef to the pan. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Stir every 20 minutes.
Step 6
Stir in cr?me fra?che. Stir in chives. Season with salt and pepper to taste.
Step 7
Serve hot and enjoy!
Recipe Tip
If cr?me fra?che isn't available, you can substitute sour cream.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 307 | |
| % Daily Value * | |
| Total Fat25g | 31% |
| Saturated Fat12g | 59% |
| Cholesterol86mg | 29% |
| Sodium288mg | 13% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars2g | |
| Protein16g | |
| Vitamin C2mg | 8% |
| Calcium16mg | 1% |
| Iron2mg | 11% |
| Potassium263mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I can’t believe no one’s rated this yet. I’ve made this a few times and I love it! I buy mushrooms with this in mind. I don’t always use exact measurements, but kind of eyeball it. It is soooooo good!!
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I’m a vegetarian so I replaced the meat with Gardein Beefless Tips and used a vegetarian beef broth. This was fantastick!
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My family loved this! I didn’t have time to make creme fraiche so I used sour cream. Next time I would like to make it using the creme fraiche. Don’t forget to butter your noodles. This is so much better than my recipe using cream of mushroom soup. Highly recommend! You will not be disappointed.
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Fabulous Recipe.. make as written you cant go wrong. Creme Fraiche seals the deal! Cant wait for company to make it again.. Thanks
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I made this and used red wine instead of white. I do not know much about wines and had the red on hand. It was delicious!
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Fantastic and very easy. I bought and used the creme fraiche because I wanted to try this just as the Chef wrote it, but I think in the future I will use sour cream. I didn’t like the runny consistancy that I got with creme fraiche. The flavor of the dish is absolutely perfect!
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Amazing! Kids loved this. Instead of letting it simmer on the stove, I browned it up & placed in the slowcooker and left for a class. When I got home, I stirred in the creme, turned on the water for the noodles & chopped a salad. Dinner was done in 15 minutes and it was great.
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Wonderful stroganoff. I used sirloin steak since that’s what I had on hand, but a chuck roast would certainly work fine too since it’s slow simmered for awhile. It was incredibly tender and the flavor was spot on. I also used red wine instead of white, since that’s what I drink, and sour cream instead of creme fraiche. Served over egg noodles and scaled to serve 4 people, which 2 of us gobbled up like we hadn’t eaten in years. It was THAT good. The SO said he doesn’t like stroganoff but he clearly loved this one. The chives were a nice touch and I enjoy being able to use things out of our garden.
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I made this for dinner last night and it was all gone! Even my picky daughter had 3 servings of it! Thanks for sharing a great recipe!
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This was a fabulous recipe for Stroganoff. My husband and I ate it for two nights. I love it when I find a new recipe that my hubby actually likes. I will be making this dish again for sure.
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I cannot afford beef chuck roast right now, I used beef stew meat instead. I also did not have creme fraiche, I used sour cream instead. You could not tell that I used beef stew meat, the meat turned out very tender and juicy. My family all said that this is their favorite stroganoff yet. I served the boys’ portions over buttered egg noodles, I ate my portion over steamed garlic broccoli as I’m trying to watch my carb intake.
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Easy to do and yummy.
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Just made this for dinner. YUM! I did substitute cooking sherry for the white wine, and sour cream for the creme fraiche, but next time I may just leave that out altogether. It is really rich and delicious without and doesn’t really need the extra calories to pump up the flavor. This is one I will make for company! Thanks for sharing the recipe Chef John. I love that you walk us through these recipes on your videos!
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I followed this recipe exactly and I was very disappointed. I’ve been making the Betty Crocker classic beef stroganoff recipe for years, but thought I whould try a more sophisticated recipe. Well, this is one of those times that I was wrong. Very shallow flavor, I’ll go back to Betty.
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This was so so so so good. The only thing I did different was to skip noodles and serve over mashed potatoes using chef john’s recipe and it was so darn good. Comfort food at its best. Will def be making this one again.
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OMG this was to die for yes it is that good and I like medium noodles it was awesome like all your recipes I also so made your molten lava cake for after dinner well the hubby would nott stop eating it sohe had no room for dessert and he loves dessert but he loved the stroganoff more I was very suprised the power of meat and noddles and yes I made my own creme fraiche come on people it is so easy to make save your money and make it
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superb! this is sooooo yummy!
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I’m a huge fan of Chef John and his recipes. This one is no exception! Only change I made was to use a low fat sour cream I had on hand. Still great and will certainly add this to my limited red meat rotation.
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wonderful and easy
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Wonderful recipe!! I used a London Broil and it came out perfect. The best Beef Stroganoff I’ve ever had.
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Great recipe. Very easy! Very good flavor.
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Was not excited to make this – family request. Boy, was I wrong. It was fantastic! Now I can’t wait to make it again! 🙂
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Wow! This dinner was unreal. Totally amazing. I made this for the first time for a bunch of guests we were having over. I actually had 3 pans all cooking this dish at the same time to have enough for everyone. It took longer than expected to make, but the wait was well worth it. I had so many compliments that I actually felt like a pro! A great dish to have for a dinner party.
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Loved it. Made it exactly as written but added 1/2 t. cayenne for some heat. It’s very rich and makes excellent leftovers.
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It was fantastic!!!
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I followed the recipe exactly and this was a huge hit with me and my family. It was tender, full of warm deep flavor and just down right delicious. I will definitely make this again and I think it is safe to say that it will work pretty well with most cuts of beef due to the long simmer period. If the meat isn’t quite tender yet, then let it simmer a little more and it will be. DELICIOUS!
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My boys LOVED IT!!!!XD…. I used a 3lb. Rump Roast and it worked out well for me. I also used Sour Cream, next time i would like to try it with the fraiche.
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This is SO delicious! I couldn’t wait for the next day so I could have leftovers which heat up great! I used Greek plain yogurt in place of the creme fraiche. Meat was super tender & mushrooms are so flavorful! Great, homey dish!
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Wonderful…yet I object to those who do not use creme fraiche. It matters…as does using a nice white as opposed to a red wine. I so dig this recipe. The only alterations I made was a bit of fresh dill along with the chives, and a tad more white wine. Peace!
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My family loved this!
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This was fantastic and easy.I used stew meat and did let it simmer an extra hour since I had an appointment. It was so tender and the flavor was wonderful. I imagine the flavor will vary with the wine you use. I made the creme fraiche as Chef John suggested. That was a new undertaking that went well too. I am so excited. My husband felt it was the best dish I have made it a while. I will make this again! Kathy
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This recipe makes a fantastic stroganoff. Made exactly as written, including fresh cr?me fraiche per Chef John?s recipe on this site. This is easy to make and you?ll impress anyone who enjoys a great beef stroganoff. See CJ?s videos for making this dish, as well as cr?me fraiche, if you have any questions. You rock, Chef John.
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Excellent – I cooked this for a friend…she loved it. It was easy and painless…
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I used beef stew meat that was in my fridge and sour cream instead. Next time if I use beef stew meat again, I will simmer the meat a little longer than 1 hour. Overall, the beef stragnoff turned very nice better than I expected. I served it with mesh potatoes it was absolutely lovely. Thank you Chef John for the recipe. MiMiD
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Very good – I will spice it up a bit next time – but couldn’t believe how tender the meat ended up! I did use a bit more white wine than called for – so perhaps the sauce was a bit thinner…but just a lovely treatment for less than tender cuts!
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Excellent recipe! I used sherry in place of wine, beef consomme in place of beef broth, and sour cream in place of creme fraiche. (Only because that is what I had on hand) Probably the best stroganoff I have ever had.
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Just made this tonight. My husband and son both loved it and went back for seconds! I added some hot paprika along with the second half of the beef broth to add some “kick” and subbed sour cream for the creme fraiche since that’s what I had on hand. It worked out great. Thanks for the recipe.
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I followed this recipe as is and oh my goodness this is so good! Try it, you won’t be disappointed!
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This recipe was kind of bland and never really thickened up. Had to add more sour cream to each bowl to get a better consistency. Feel like it needs to cook longer and boil off some liquid with the lid off.
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I make this all the time! It is the BEST beef stroganoff recipe EVER!!! I deleted all the other beef stroganoff recipies in my recipe box! So simple and SO good! thanks Chef John!!!
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This was the first dish made on our new stove late one Saturday night after a really long day. But it was more than worth waiting for. This will be a regular for a long time on our menu. Thanks Chef John!
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Excellent!!!!!! I made this dish with Red Wine instead of white and it was still delish! This was the best stroganoff I’ve ever made!
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Beef stroganoff is my husbands favorite dish. This is now his favorite stroganoff recipe. I only used rounds steak but bc you cook it for an hour it was so tender and good. I followed the recipe exactly other than that. OMG. Loved it.
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Delicious!! The meat was so tender and the sauce was perfect!
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Tried it last night – made it for my boyfriend who loves mushrooms. I followed the ingredients exactly, except for the sour cream for creme fraiche. I had 2 hours before I needed to eat and had to run an errand, so I after I cooked the veggies and the sauce had simmered and thickened, I poured it and the meat into my slow cooker and cooked it on high for the 2 hours – turned out great! Next time – I’d like more sauce – so I’ll probably add more liquid (beef broth, wine), and the bf likes more sour cream in the sauce. Besides what I did due to time, it is a really good recipe, and one that doesn’t need to be tweaked which is awesome!
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I didn’t change a thing. I adjusted salt, pepper, and creme fraiche to taste, as instructed. This was the most amazing Stroganoff recipe I have ever tasted. Next up- Chef John’s Swedish Meatballs!
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We enjoyed this recipe very much. I did not use mushrooms as some of the kids do not like them. We also used red wine (homemade) in place of the white. We added some frozen parsley, rosemary and thyme from our garden along with a few tablespoons of tomato paste. Beef broth was also homemade. We subbed the creme fraiche with fat free mayo as there are lactose/soy restrictions. Served over homemade noodles. Tasty recipe that did not disappoint.
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This is hands down one of the best beef stroganoff recipes I have had in a long time. I did use stew meat and just made sure to brown it good and let it rest a bit and simmered a little longer. Made recipe exactly as written but added an additional 3 Tbs. flour mixed in with some broth to tighten it up a little. The creme fraiche really seals the deal you don’t have to go crazy to buy it. If you know you will make this then you can make your own. In a non reactive container mix 1cup heavy cream with 1Tbs of buttermilk or plain yogurt and cover loosely with plastic wrap. Leave out at room temp. around 72 degrees for 24 hours stir once and a while 8 hours or so but not necessary. Warming the cream a little will speed things up a little and it can be used in as little as 12 hours but will not have the consistency you may want. It can go as long as 36 hours I find 24 or so just right. Can be stored in tight container in frige for up to 10 days the cold will stop the fermentation and you Can make ahead. Also great for creamed recipes and potatoes. This recipe is a keeper for sure. I know I will be making it a part of the rotation. Serve over wide egg noodles its great. Be sure to make extra I bumped recipe to ten servings to have some leftovers for lunch you will be glad you did. Reheats well just slow simmer. Happy cooking, GG
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Great, easy recipe! But then most of Chef John’s are. Used sour cream, beef tenderloin, and fresh vegetables. So easy.
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oh my gosh, i think that i have made this recipe about 4 times now….it is a fantastic dinner and often requested by my picky husband. i usually double the shrooms and onions just because we like a lot of veggies. i DO make my own creme fraiche as chef suggests, it is extremely easy, just consists of cultured buttermilk and heavy whipping cream. you just need to start it 2 days before you will be making the stroganoff. it is so much better than sour cream because you can actually simmer it without seperation and reduce the sauce. well worth the very minimal effort. be patient when browning your mushrooms, because at first they will appear to just be stewing in their own juices, but then, the water evaporates, but the butter does not, and they begin to brown beautifully. it usually takes me about 15 minutes to get to this point. this is a wonderful tip i learned from chef john, before i rushed them and they never got brown….just have to be a bit patient! anyway, served this on hot buttered poppyseed egg noodles (papadelle from trader joes) and a nice pickled cucumber and onion salad. thank for reading 🙂
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This recipe sounded so good. It tasted good but was way too rich for my taste. Won’t be making it again.
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Loved this recipe. Does need heavy seasoning – even though I seasoned meat extremely well, it still needed additional seasoning at the end. I made a couple of days before so flavors could blend in refrigerator and added creme fraiche before serving – used less creme fraiche than recipe called for; definitely recommend this one!
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Have you tried this recipe? What did you think?Chefn – this is quite good. My uncle Vasha taught me how to make authentic Russian stroganoff, using SL;ICED LONG STTRIPS OF SIRLOIN, SLICED VERY THIN GARLIC AND ONIONS, SOME RED WINE, A COUPLE TABLESPOONS OF TOMATO PASTE AND LOTS OF SOUR CREAM. DELICIOUS SERVED OVER THIN SHOESTRING POTATOES OR TOAST POINTS. ALL RUSSIAN STYLE. FABULOUS – JUST MADE SOME 2 DAYS AGO
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I made this according to the recipe and it was fantastic! Everyone loved it and had seconds. I’ve read a lot of reviews regarding sour cream vs creme fraiche and having tasted both I can see why he chose creme fraiche. It has a milder taste and adds a nice subtle touch to the dish. We’ve already added this to our recipe box and will be making it again soon.
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This was excellent. My family loved it. I added more mushrooms and had left over gravy and mushrooms which my husband put on mashed potatoes. Will definitely make it again.
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I cooked this last night for some friends and they loved it. I will definitely be making it again!
The only minor changes I made were to use Sirloin instead of Chuck and I added some Worcestershire Sauce as well as the salt and pepper. I forgot the chives but it was still a great meal.
Any negative reviews written about the flavour (or lack thereof) of the dish need to remember to taste the dish before and after adding any seasoning and also taste the dish before serving it.
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The only thing I would suggest to do differently, is to brown the meat in batches. Yes, it’s a little more time consuming, but unless you have a really, REAaaaaaaaaaaaaaaally Large skillet, this step as written takes forever to brown, and basically at that point you are steaming your meat, not searing it to get optimum flavor. Other than that, spot on recipe, very good.
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This recipe is absolutely fabulous! Don’t forget to make your creme fraiche 2 days before you prepare this dish. The creme fraiche is so easy to make and really tops the dish. I’d give this recipe 100 stars if I could..
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It turned out pretty salty, not sure why! I followed the directions almost exactly…I used sour cream instead of creme fraiche.
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We definitely love this stroganoff. I have used both the chuck roast and other cuts; it turns out great. I added extra broth instead of the wine, and used about a half cup of sour cream in place of the creme fraiche. Delicious!
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Delicious! I followed the recipe exactly and served over egg noodles. I loved it! Just keep in mind that it is nothing like the hamburger helper stroganoff you might be use to but it is super yummy.
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This recipe reminds me of my grandmas, I love the video it really helped me learn how to get great flavors into this dish!
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My husband wanted stroganoff for his birthday dinner and I couldn’t just make the condensed soup kind for his birthday. So I found this recipe – SO good! It totally lived up to the 81 (soon to be 82) 5 star ratings that it had! Not too complicated, but it does take an hour of simmering to complete – so make sure you plan accordingly! We’ll definitely be making this again!
Update: I make this regularly now because we love it so much. I tried once using chuck and we felt like the beef ended up too tough. I usually use stew beef instead which is cheaper and pre-cut – win win! The beef ends up very tender and the whole dish is delicious.
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This is soooo good! Made Chef John’s cr?me fraiche a couple days before and used it – followed recipe as written and it was wonderful! Will make again and again!
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Excellent…simple, good ingredients and the wine brings out such a pleasant flavor. I have made Chef John’s recipe several times and I do use sour cream and a add a half cup of Parmesan cheese at the end. And yes, serve over butter noodles….excellent! Thank you John.
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I think my recipe box will now be filled with mostly Chef John’s recipes!
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This was a really good lighter version of stroganoff! I made 2 small changes. First I used equal amounts of wine and beef stock (because I like the wine flavor more than stock) and I added a few dashes of worcestershire sauce to brighten up the flavor a little bit.
If you want some more vegetables to make it even healthier, you could also add some chopped asparagus or frozen peas.
I served this over some buttered parsley noodles and it was delicious!!!
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Amazing! Not only is this very easy to make, it’s very good. I usually sub the creme fraiche for sour cream because I always have sour cream on hand. And I’m sure that various cuts of meat would work well. The first time I made this I used cubed, venison tenderloin. It was delicious! I’m so glad that I found a great stroganoff recipe that doesn’t use canned ingredients.
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I use the end cuts of a tenderloin (frequently available and less expensive than the filet steaks) and sour cream for this recipe. Just plain succulent!)
Dixie
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Yum! I’m so glad I followed this recipe instead of one using canned soup, onion soup mix, etc. This turned out delicious and is perfect for the fall/winter time. Like other reviewers, I used stew meat. I chopped it up into smaller pieces since they were quite large. Next time, I’d cut them up even smaller. The white wine is a MUST for flavor and serving it over buttered egg noodles really brings the whole dish together.
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LOVE IT! I used 5lbs of meat, sherry instead of white wine, cream cheese & sour cream instead of creme fraiche (didn’t have the ingredients on hand) but will definitely use next time! Prepared all ingredients (amounts adjusted for 5lbs of meat) as directed up until step 5. I put all of the prepped ingredients into my crockpot since I wouldn’t be home all day (set it on low for 8hrs). Less than 8 hours it was done. As I was boiling water for EXTRA wide Polish Egg Noodles, I added 8oz MORE of saut?ed sliced fresh mushroom (because we LOVE) and then added 8oz of cream cheese in cubes slowly, mixed well, then added another (approx. 4oz) of sour cream, then chives. OMG, out of the park delicious! My family from ages 9 to 55 LOVED this version of Beef Stroganoff (and I have made another version for years). I will definitely make it with the (home made creme fraiche) as listed when I have more time to prepare! LOVE LOVE Chef John and ALL of your recipes. DELISH! My Family and I THANK YOU!!!
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This recipe is the best I have tried for beef stroganoff, with very minor adjustment. I used beef tenderloin, which cut down on the cooking time; I used heavy cream plus vinegar to substitute for the creme fraiche; I used corn starch to thicken the gravy a bit. Otherwise I used the recipe as directed, serving it over egg noodles.This is an excellent recipe for beef stroganoff.
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Very good! The whole family loved it!
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The best 🙂
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My family loved this. Substituted sour cream because that’s what I had. Will make again.
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Best recipe I’ve made so far! My husband and I absolutely loved it!!! Definitely will be making this again especially if we have company.. Thank you Chef John 🙂
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Very good stroganoff. The only problem that I had was that it wasn’t as thick as I would have liked it. Even added a little more flour. It didn’t effect the taste and will still make it again.
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I used stew meat (the good stuff was too expensive), and sour cream. Otherwise made this exactly as directed. It was delicious. On the second try, when I sliced up the stew meat into smaller little strips, it came out much more tender.
Served over buttered whole wheat egg-noodles. -
Thank you Chef John. With the Creme Fraiche, this recipe turned out wonderful! Everyone was telling me how good it was! I felt like a chef myself! Really awesome!! Thanks again! Can’t wait for more of your great recipes!
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Excellent Stroganoff recipe, very easy, made it as the recipe called for-no need to change a thing. Will make it again for sure. It is now in my reciepe box, it’s a keeper. Mona
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For anyone reading this who is fairly new in the kitchen– don’t think you can get away with cutting the cooking time down just because your sauce has thickened. Cuts of meat like chuck roast have to be cooked low and slow and for quite a long time to melt the collagen in the meat. If the collagen doesn’t melt, you will left with extremely tough meat and wonder what happened and then give this recipe a low rating. It took me years to discover this fact about meat.
Because I was short on time, I made the kid-friendly, faster version: ground beef and diced mushrooms (to camouflage the mushrooms to look like the ground beef) with sour cream and egg noodles stirred in. Using ground beef was nice because it cut my cooking time down by 75%. Both of my girls (2 & 5) gobbled this up and my picky 5-year old was oblivious to the mushrooms. BTW– I discovered a good way to dice the mushrooms: I used my egg slicer and just turned the mushroom once after the first slice then turned the mushroom on it’s side to cut the length. Big time saver and worked great! Thank you, Chef John, for another amazing recipe! I plan to make the written, grown-up version for my next dinner party. 😀 -
I loved this recipe. I thought it had great flavor and will be making this again! Thank you for the recipe!
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vernell enjoyed it
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This was incredible! We used sour cream instead of creme fraiche. Will definitely make this again!
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Better than America’s test kitchen’s recipe. This is a keeper!
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This is wonderful! I only made a few minor changes. 1 I used baby bellas, and only 5 to 6 ounces (because most of the family are not big mushroom fans), I accidentally used 2 tablespoons of butter in stead of 1, and added an extra tablespoon of flour because we like the sauces a bit thicker. and I used sour cream cause I didn’t have the creme fraiche. I forgot to add the flour to the pan, so I whisked it into the second cup of broth. it worked perfect. This was sooo tasty that I could have eaten the whole thing right then and there. we made quick work of that meal. there is barely one leftover meal. LOL! this was GREAT! definitely a keeper!!
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This is my favorite meal of all time. So I’ve tried a LOT of recipes. So far, THIS recipe FAR outshines any I’ve tried. I tried this recipe every way possible, with creme fraiche, with sour cream (creme fraich WON!), with stew meat, with chuck, (both were same), and then 1 more time with the two changes I wanted to try, that my other “favorite Beef Stroganoff” has. They are as follows…
I usually slice my meat on the diagonal, (stew meat is impossible, ask me how I know), and I add garlic salt, paprika and thyme if I have fresh in the garden. (I LOVE thyme, so it’s optional) ! AND, I’m shocked that Chef John didn’t add cayenne!! LOL! Hope these changes help find that “what’s missing?” for those that felt that way. i’d have added a picture of each, except I canNOT figure out how to send a pix from my I-phone 4 to A/R.
Hey Chef John, thanks SO much for the terrific recipe & if you need another idea of what to try, I would LOVE your version of Chicken a’la King! and/or bread pudding. Yum! Yum!
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This came out fabulous! Cutting the chuck steak into strips was the hardest part. They browned up beautifully and the sauce was a nice dark rich brown. I used 3 TB flour and it was the perfect consistancy by the end. I tasted for seasoning and it didn’t need any addition salt and pepper. I did season the meat quite generously before browning. It did however taste a bit sour so I added about a 1/2 ts. of sugar and that did the trick! The meat was so tender after cooking for about an hour and 15 minutes. No knife needed! My husband raved throughout the entire meal. Served on buttered parmesan egg noodles with cresent rolls on the side. A must try for anyone who loves stroganoff.
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I made this for dinner last night and it was fantastic. even better the next day when I had some for lunch. I did this in my pressure cooker which I cooked the for 30 minutes using stew meet, cut, which i cut into small cube. I had never used creme fraiche, but don’t skip. I think this is what makes the meal! Better than using sour cream. I couldn’t find it near the cheese or sour creams. It was near the deli, where the imported cheeses were. Thanks Chef Jon for a great recipe.
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This is one of my favorite recipes thus far. I make this now every two weeks and my family can’t get enough. I don’t change the recipe at all and it turns out great every time.
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This recipe was delicious!! I cut the recipe in half which was really silly of me, because I?m already craving for more. I was a little hesitant about make it, because the girlfriend is not a big fan of cooked mushrooms. I even had two thumbs-up from her which surprised me. Followed the recipe, it was somewhat time consuming but the trick is to be patient and let that liquid evaporate and let that meat and mushrooms brown nicely, it is totally worth it. I used stored bought cr?me fra?che. Next time I?ll take the time to make it. I?ll be cooking a full batch next time and then some, trust me. This one is a keeper. Thanks Chef John! 🙂
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Great
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This was pretty good. I accidentally forgot to buy white wine, so I ended up using white wine vinegar instead. That was the only change I made. It was definitely a mistake, but I did not remove the star for that, since I don’t think it’s right to rate down a recipe if you’ve made changes. I did not add any extra liquid, though, and the sauce was a little too runny for my taste. I think I might even have used less liquid. I will try it again with actual white wine, but I suspect it will still be too runny.
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Delicious. I made exactly as the recipe called for except I had to substitute sour cream for the creme fraiche.
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So my husband and I hate mushrooms. I’d like this to be a story of how we learned to love them, but instead I cooked according to directions and after the meat was done cooking, I changed the plan. I poured everything into a colander and drained off all that wonderful liquid (that had the mushrooms in it), pulled out the hunks of meat and put the meat and liquid back into my dutch oven. Then I proceeded with the sour cream and served it over buttered noodles for me and mashed potatoes for the hubby. It was delicious! So even if you don’t like mushrooms, do not be afraid of this recipe!
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I have made this twice now. My family LOVES it! I double the sauce recipe because It doesn’t quite make enough and because it is just sooo good!
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This was wonderful. We love Stroganoff and make it often, and this was the best recipe we’ve found. I used fat free Greek yogurt in place of the creme fraiche. Chef John’s recipes are the best. Many thanks for sharing.
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Outstanding. Should have doubled it up – no leftovers 🙁
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Thank you Chef for this recipe! I didn’t have time to cook the “normal” way, so, into the crock pot it all went! for 8 hrs on low, YEAH!! Turned out the best I have EVER made, my family loved it, served over wide buttered noodles and homemade biscuits, YUMMMMMMY!
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This recipe was awesome my grandaughter and all my family loved it. They said it’s the best I have ever made.
My grandaughter wants me to mske it every week and she asked me to double the receipe.
Super good. Better than the Betty Crocker I make all the time. And my husband is picky. He liked this one better.
I will always use creme fraiche from now on big difference.
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