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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- by: Sglasow
- 10 years ago
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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- by: Chefinprogress
- 10 years ago
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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- by: Crystaldurairaj
- 10 years ago
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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- by: Timbitsmom
- 10 years ago
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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- by: Kate
- 10 years ago
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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- by: Amber Kamencik
- 10 years ago
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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- by: Judy2304
- 10 years ago
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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- by: Tiffany Bryant
- 10 years ago
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. -
- by: Trish-The-Dish
- 10 years ago
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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- by: Marilee
- 10 years ago
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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- by: Crystal Lee Fetterman
- 9 years ago
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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- by: Jennifer Creuzberger
- 9 years ago
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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- by: Valerie Allen
- 9 years ago
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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- by: Cinja
- 9 years ago
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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- by: Caryzoo
- 9 years ago
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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- by: Bonnie
- 9 years ago
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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- by: Michelle Hamilton Ulmer
- 9 years ago
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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- by: Laura Chromzack
- 9 years ago
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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- by: Morfor
- 9 years ago
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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- by: Bezgacie
- 8 years ago
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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- by: Iplatt
- 8 years ago
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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- by: Sarah Battey
- 8 years ago
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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- by: Sherri
- 8 years ago
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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- by: Jcberne
- 8 years ago
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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- by: Chrissy Farrell Morscher
- 7 years ago
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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- by: Nightfall
- 7 years ago
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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- by: Betty Thompson Thomas
- 7 years ago
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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