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This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.
Ingredients
- 2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
- ½ cup red wine
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ cup butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups canned sliced mushrooms
- 1 (10 ounce) can beef broth
- ½ cup water
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red pepper flakes
- 1 teaspoon prepared yellow mustard
- 1/3 cup cream cheese
- 1/3 cup sour cream
- 2 cups hot cooked noodles
Directions
Step 1
Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
Step 2
Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
Step 3
Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
Step 4
Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
Step 5
Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Cook’s Notes:
Nut oils can be substituted for butter.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 470 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat13g | 66% |
| Cholesterol121mg | 40% |
| Sodium960mg | 42% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein33g | |
| Vitamin C3mg | 15% |
| Calcium77mg | 6% |
| Iron4mg | 22% |
| Potassium587mg | 12% |
*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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Awesome recipe, I only changed one thing, I added a bit more whole grain horseradish mustard to give the sauce a little more kick…It was out of this world!!!
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Why only 1 review? This recipe is amazingly delish! Followed the recipe as written except I substituted fresh mushrooms instead of canned, used Dijon mustard, used a 14 oz can of beef broth so I omitted the water and used olive oil with a tab of butter cut in. I simmered for about one hour and 20 minutes. The meat came out very tender. This recipe is a keeper. Thanks for sharing.
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Great recipe! Used fresh mushrooms, but will cut back a little on paprika next time – my wife doesn’t really care for paprika – don’t know why, I love it! Meat was a little tough, but tasted great – may try chuck next time. Was using Julia Child’s recipe till now…. …. sorry Julia!
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I used the fresh shrooms and let the meat soak in a while bottle of red wine for almost 2 hours.
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I followed the recipe exactly except I substituted 1 small container of plain Greek yogurt for the cream cheese and sour cream. I really liked this recipe except I wasn’t crazy about the red pepper. Was a little too spicy for us. Would leave that out next time.
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I have tried almost every stroganoff recipe on this site, and this one is the best by far. Like james747 , I used fresh mushrooms and also marinated my beef in the red wine for about two hours prior to cooking. The end result was incredible. This is definitely going into the family recipe book. Thank you for an exceptional recipe!
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Excellent recipe. I will be making this again. Fresh mushrooms are preferable, but canned work in a pinch. Next time I would leave out the creamed cheese. It made the sauce too thick for my taste.
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This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8, used crushed red pepper, assuming it’s the same as red pepper flakes, and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I’m sure I messed up somewhere, but it wouldn’t let me post if I didn’t rate it.
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I made this for dinner last night…oh my goodness my 13 year old son who eats NOTHING….had two helpings. As others did, I used fresh mushrooms and the only thing I am changing for next time is cutting the red pepper flakes in half. It had just a little too much bite! Otherwise loved it! Thank you for sharing such a great recipe!
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AWESOME recipe. I followed the recipe almost to the letter– I omitted the red pepper. The meat was tender and the flavor was amazing– my husband was standing with his bowl in hand before it even finished cooking. This is definitely going to be a regular on the menu at my house.
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This is my recipe, and I just had to add another comment. Although the recipe calls for 2 tsp. of red pepper flakes, it should have stated 1/2 tsp. of red pepper flakes. I wouldn’t add 2 tsp. unless you want to breathe fire. If you don’t like the extra kick of spice, it’s fine to leave out the red pepper flakes. Personally, I don’t care for overly spicy foods. I really don’t like to eat foods that hurt me.
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First let me say, if i was big on spices this would be that dish. Before making the dish i read a lot of comments, which stated the level of spiciness of this dish. So i made alterations to it. So…this reading is from what i made. Instead of the full measure ments of the pepper flakes and the paprika, i cut it to half the measurement. I substituted two cans of cream of mushroom soup for the can of mushrooms and the broth, i added a can of water instead of the amount suggested, i used honey mustard, garlic powder (that is what was available in my cabinet).
Over all the main ingredients i kept the same. So i thank you Judy2304 for the recipe. -
Great recipe, but I would omit/cut down the red pepper unless you really like things spicy.
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I have another beef stroganoff recipe that I have used for years, and I like this one just as well. We didn’t find it to be too spicy as others reported…the cream cheese and sour cream tend to mellow it out. But there was a subtle spiciness which was nice. Marinated the beef for approx. 1 hour in the wine before browning. Very good.
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We have made this twice now, has turned out amazing both times. We omitted the red pepper though. Had to double the recipe this time, such a hit!
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I made this for a birthday supper tonight for my friends. Everyone loved it, and there were NO leftovers. I pretty much followed the recipe as written, although I slipped down and inadvertently used 2 teaspoons of mustard, instead of one. I think next time I will try the Dijon mustard, or spicy brown mustard, otherwise, no changes. It was great.
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Simply the best we have ever had. I eased off of the red pepper flakes a little bit, and didn’t cook as long because it was already super tender. Don’t skip the red wine. It is what makes it. Amazing! Thanks!
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I used balsamic vinegar to marinate it and cut the red pepper flakes in half – I’m not a fan of really spicy stuff so next time will omit it. Will definitely make this again – very yummy!
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Excellent. I used 2 lbs. of stew meat, as that is what was on hand. I keep small, 4 pack bottles of red and white wine, on hand, just for these types of recipes. Just a quick shake of the red pepper flakes, per reviews. Just a really good tasting dish. Thanks for sharing.
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Wow! This was FABULOUS! I followed the recipe except I used 1 tsp of red pepper instead of 2, and it was perfect. Also, I simmered it in a dutch oven for 5 hours, and the meat was so tender, so delicious. I think this is my new favorite meal. Heaven in my mouth. My husband almost made himself sick because he couldn’t stop eating it. This is going to be a staple at our place, and this is something I would be proud to serve for company. Definitely try this – you won’t regret it!
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I decided to marinate the beef for 2 hours as well and this recipe was delicious! The beef was so tender my son asked for seconds. Great meal.
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This was amazing! I replaced the water with more beef broth & omitted the peppers. Didn’t want to take a chance with two small girls. This will go in the recipe box as a family favorite!!
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Made it twice for winter dinner parties and it was a huge success. I also marinated the steak. I let is marinate for four hours in the fridge. Exceptional! I used fresh mushrooms as well and followed the recipe directly from then on.
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Wow and wow. I sauteed beef in wine as suggested and put all ingredents in slow cooker, perfect! Will def be making this again. Made this with rotini pasta seeved to 6 people most of us when for seconds.
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It is delicious taste, my husband and my daughter love it, it’s good combine with mashed potato also
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this is the absolute best beef stroganoff I’ve had, I may cut the red flakes a little next time bit that’s only for the kids. adults loved it as is
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Made this tonight. Delicious! I will definitely make again. The only change I will make is decreasing the amount of red pepper flakes to 1/2 teaspoon. I used 1 teaspoon and it was too spicy. A keeper recipe! I did marinate the steak for 2 hours also.
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I made this tonight for the first time for dinner for my husband and 13 year old. It is a little labor intensive and does take nearly two hours, but it is well worth it. I always read the reviews of recipes on here prior to making them and I am glad I did follow several other reviewers’ suggestions to halve the red pepper flakes. I put in just a teaspoon and it still had plenty of kick. Next time I will use just a half as my teenager doesn’t care for that much spice. I did marinate the meat in pinot noir for 30 minutes. Next time I will do at least two hours if not four just to further enhance the flavors. Honestly, it was 5 stars with just 30 minutes so if that is all the time you have, it still comes out delicious. Additionally, I will probably simmer it for more than an hour to thicken the sauce or add just a pinch of corn starch at the end as I prefer more of a gravy consistency. All in all, this recipe is a keeper and can be tweaked for everyone’s liking. Thanks so much for the great recipe.
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I made the Elegant Beef Stroganoff just to try it out- FIVE STARS isn’t enough – this recipe should be 100 stars. The only thing I changed was to cut the red pepper flakes to 1/2 tsp. It still had a nice bite! I wasn’t planning on making it the second time so soon but, when my daughter was visiting I told her about it – and, she REALLY wanted to try it. She loved it,too!! Can’t wait to make it again – an excellent recipe that can also be made ahead for a special dinner. KUDO’S to Judy2304 for sharing a delicious recipe!! Nella
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We loved it, the only thing I did differently was I added a can of cream of mushroom soup. My guys couldn’t stop raving about it. There were no leftovers!
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awesome recipe! I made it for my wife and 11 year old daughter with a couple minor variations and we all loved it!
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Amazing!!! My husband loved it.
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This one goes in my family favorites cookbook! Family loved it. I did leave out the red pepper flakes so it wasn’t so hot. The sauce was absolutely delicious, best I’ve ever had with stroganoff! I think the cream cheese was the secret.
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Way too spicy even after halving the red pepper. I recommend only a dash or 1/4ing at most. Otherwise, all the other flavors and textures are on point. Maybe like it a touch creamier, so consider increasing those creamy ingredients at the end.
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This is an absolutely delightful meal! Although I do like hot & spicy, I found the 2tsp red pepper flakes to be a little TOO much of a kick and ended up using 1tsp instead. Wonderful recipe and it’s already in the family recipe book!
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Unbelievably decadent, even when using organic light sour cream and fat-free cream cheese. I also used gluten-free all purpose flour on the meat and it came out beautifully. I omitted the red pepper flakes as using the paprika was more than sufficient. Used leftover London Broil which made this dish over the top. Rave reviews all across the board! Thanks for a great recipe!
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Very good recipe! Thank you! I pretty much followed it except I used fresh mushrooms and added them to the beef and onions before adding the broth.
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When was all said and done, it tasted great. However, the cream cheese took 2 hours to melt on simmer, I even cut it into small pieces. A much later dinner than planned. I suggest that anyone making this meal use a bowl with a mixer to cream the cream cheese, sour cream, and some of the broth before adding it to the mixture.
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Followed the recipe but left out the red pepper flakes ,husband hates hot.added fresh mushrooms to the steak and onion saute and used whipped cream cheese. excellent! Husband and I loved it 🙂
The 2nd time I used left over pot roast for the beef.Yummy 🙂 -
Four stars because 2 tsp of red pepper as written was inedible for our family. I should’ve read the reviews before cooking! My bad. Made again, added 1/4tsp instead and it was delicious!
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My first time making Beef Stroganoff, and your recipe was perfect! Best stroganoff I’ve ever had, thank you!
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Very good. Based on other reviews, glad I didn’t add the paprika or red pepper and used fresh mushrooms, Dijon mustard. I followed the rest of the recipe and would make it the same way.
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Excellent recipe- this was my best-ever stroganoff! Like anyone, I made a few tweaks: I used pre-cut beef stew meat. I marinated the beef in about 1/2 a bottle of red wine for 2 hours. I saut?ed an onion with a pound of mushrooms first, then removed them from the pan and browned the meat. Since I had so much marinade left over, I cut the water completely. Finally, I let it simmer for about 90 minutes, with the last 20 or so with 8 oz of cream cheese stirred in. So yummy! Thanks for a great recipe!!
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This was positively FABULOUS! Only reduced the red pepper flakes and added a touch more wine and thickened up with Wondra flour at the end. If there was a higher rating, I’d be giving it! That good!
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I use steak but I also have used hamburger, either way its the best I have tasted
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this is the best beef stroganoff i ever made. I added oregano and paprika
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I love this recipe. I try to marinate the beef for at least two hours first and I always use fresh mushrooms. A mix of portobello and crimini is delicious!
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Best we’ve ever had!
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Delicious and really very easy. One point of criticism for the recipe as written is the amount of red pepper flakes. I cut it back to 1.5 tsp instead of 2 tsp and still felt it was just a little more than I care for. I think too that’s this recipe benefits from simmering for a couple of hours instead of just one. The meat continues to tenderize in that second hour, so don’t rush it.
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I added 2/3 c of country gravy mix to c beef stock then used that to thicken it. I also removed the water and used ground chuck instead of the beef. I added fresh red peppers and mushrooms.
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I made this tonight for dinner and it was AMAZING!! All the kids, husband and I loved it. The best Strogie I’ve ever had! The teen didn’t care for it but she’s weird, we love it and will be making it often! The only thing I did differently was used fresh portabello mushrooms instead of canned and sauteed them with the onions, garlic and meat.
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Absolutely excellent. My adult daughter hates left overs and refuses to eat them. There was a serving left over and she asked to take it for her lunch!
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I really liked this recipe. It does take some time but it is worth the wait. Taste the meat before you add the sour cream and cream cheese for tenderness. It may need a little more time simmering. My husband did think the spice from the red pepper was a little too much. I would take it down a tiny bit for him but I would still keep it in.
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I made this just now. I doubled the noodles and mixed it all together. It turned out great except it’s extremely salty.
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My family and I love love love this recipe! the only thing I change is I use white wine not red. I also omit the the red pepper flakes. But no matter the omissions it still is fabulous !!!
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Did not like at all. Way too spicy, even after reducing the pepper flakes to half and paprika to half. And I normally like spicy dishes. This just didn’t taste like stroganoff to me.
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I like heat but the pepper beat out the other flavors and it was awfully thin. Will give it another shot with half the pepper and skipping the water.
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Wonderful flavor! I used all sour cream instead of cream cheese, but still turned our great. Used a cab for the wine, which I think attributed to the flavor. Defiantly a wonderful recipe!
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Overall this recipe was alright. I had to add a little flour for the sauce to thicken a little bit, had I not it would’ve been very watery. I used sliced fresh baby Bella mushrooms instead of canned. If I make this again I will omit the garlic. Either I’m pregnant or the garlic was just too much and I’m positive it’s the latter of the two. I’m not saying I didn’t enjoy this because I did, as did my 6 year old. I was just expecting it to turn out better.
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Really tasty…:) I added a touch more red wine and Worcestershire, and used additional beef broth instead of water. Also used fresh mushrooms that I cooked with the beef and onions just a bit before adding the liquid. I may add a touch more mustard next time, but I will definitely make this again!
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Simply delicious
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Was very good! Will make it again. I did use fresh mushrooms and about 1/2 the suggested red pepper.
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This is as great as it looks I did dab a little Marsala for a twist.
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This recipe is fantastic as is. The second time I made it I made a few method changes that are more my preference and less about the recipe. I seared the beef separately over very high heat to make sure it would come out tender, then set it aside and lowered the temp to saute the onions, mushrooms, and garlic. I did take some suggestions from the ratings and use all beef broth and fresh mushrooms. I also left out the cream cheese out of personal preference. This is going to be a regular dinner in my house.
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This was excellent. Made it last week and my husband wants it again this week !!
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I would say if you’re not a huge spicy person, probably half the red pepper amount or don’t include at all. Otherwise, it’s a really great recipe. Also, used dijon mustard instead of yellow mustard and it was good!
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This was an amazing weeknight dinner. I took other reviewers suggestions and swapped fresh mushrooms, Dijon mustard, and beef broth. I will definitely be making this again!
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It turned out AMAZING!!! I will definitely make it again! I did substitute coconut oil for the butter.
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Per the recipe, it came out a little spicy, and this is a Mexican family that eats chilies talking. If you reduce the spice, this was a great dish. Also, we left out the wine and added beef broth instead. I would definitely eat it again.
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This is the best beef stroganoff I’ve ever had, and I made it…which says a lot because my wife usually does the cooking .
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it was a great dish I will make it again
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the red pepper flakes were a mistake, too hot. otherwise very good.
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I’m used to using my crockpot or pressure cooker for stroganoff. I was very pleased with the tenderness of the beef using the stove top. I followed the recipe exactly and I might add a tiny bit more garlic only because we really LOVE garlic. Great recipe!
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I’ve been making this as part of my regular rotation of favorite recipes for about a year. My boyfriend loves it! I use top sirloin, fresh baby Bella mushrooms, and less red pepper flakes. If you use the amount of red pepper flakes the recipe calls for it is super spicy and overpowering. I just kinda sprinkle a little on top. Otherwise I wouldn’t change anything.
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It turned out delicious.
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My Husband was so skeptical when I showed him this recipe but WOW did he ever love it! I made it last weekend and he is still talking about it and wants it again …now! Only change was to use 1/2 tsp red pepper flakes. May double batch next time and freeze some
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I really, really liked this recipe. It was super creamy and I didn’t use any salt or pepper when I ate it. (I pepper almost everything)
I omitted the red pepper flakes as my wife doesn’t really like food too spicy. I ,personally, would let the beef marinate in the red wine for a good hour. It helps to break down the meat making it much more tender.
Also, don’t shortchange the stewing of this – do it for the full hour or more!. Stroganoff meat should be very tender.
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Made it tonight, went over well, I added more vino, less broth, excellent!
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Used Moose meat instead of beef and it was excellent and easy!
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yum! Fresh mushrooms and ground beef. Omitted the red pepper flakes. Very tasty.
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I used fresh mushrooms
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Great recipe, my boyfriend had seconds. I kept the spices the same and didnt find it too spicy. The only thing I changed was using fresh mushrooms vs canned. 🙂
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Delicious. A little too watery, and I wouldn’t use as much red pepper flakes (too spicy for me).
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Waaaaay too spicy. I might make it again, but with 1/2 t. red pepper flakes. I used crushed red pepper (Pepperscale.com says they are the same thing, maybe they are wrong?) I don’t know how people gave it such good ratings. I literally was picking red pepper out and rinsing the beef so I didn’t have to throw it all away.
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Best stroganoff recipe I’ve made. Halve the red pepper flakes.
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Outstanding. Used fresh mushrooms and tenderloin cubes. Yogurt instead of sour cream.
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I did like this recipe. I’ve been making beef stroganoff for decades with my mom’s recipe, but I thought I’d try something new for a change. I liked all the flavors here, and I even liked the addition of cream cheese, which I thought I wouldn’t. I admit, though, that I miss my mom’s clove and nutmeg scented version better. I might keep the cream cheese, though, because I liked the consistency of the sauce. This is a good recipe; it’s just a matter of nostalgia and what I learned to eat and cook as a child.
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An absolutely delicious recipe! The combination of spices gave this dish a wonderful bite..setting it apart from other stroganoff recipes. Thank you so much for sharing!
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I made this, following the recipe. It was very good, however a little too spicy with the 2 tsp of red pepper flakes. When I make it again, I plan to adjust down the quantity of red pepper flakes. Otherwise, very easy to make and a nice presentation.
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I didnt have red wine but I had a fruit wine a blackberry wow what a flavour punch. Also I didn’t have sour cream, but it turned out fantastic it’s a house favorite.
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I prepared this recipe as written, it was absolutely divine….10/10
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This was amazing and a big step up from the normal recipe i use from my cookbook. It did take a bit more time to make but was so worth it. I followed the recipe exactly. I cant wait to gobble down the leftovers! today.
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Love the taste, but I used half the red pepper. This is the true stroganoff, long prep recipe, but worth it. No short cuts to this recipe. I suggest serving with garlic bread and side salad.
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Loved it, richly flavoured.
This is a keeper, thanks for sharing! -
This was wonderful. I know one should follow the recipe exactly the first time, but I really don’t care for canned mushrooms so I used fresh and added them in with the onions. This is my new go to Stroganoff recipe.
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Excellent recipe. I used fresh mushrooms instead of canned and it was wonderful. Next time I’ll use half the red pepper though. I’ve never made stroganoff using cream cheese but I will from now on. The entire family loved it.
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Very nice!
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Was not a fan. After reading other re views I cut down the chili flakes to one tsp. and still found it overpowering. Honestly this was my first attempt at stroganoff, my husband’s criticism was that it wasn’t “creamy” enough. Will have to keep searching for one that contains more dairy.
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What a delicious recipe definitely will make it again it was a big hit
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My go to recipe! Use fresh mushrooms with Dijon mustard and have even made it in a pressure cooker with great success. I have converted non stroganoff lovers with this recipe. It?s hard to screw up this recipe as long as the beef is marinated and cooked long enough. Amazing!
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