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This beef stroganoff recipe with sour cream is rich and creamy. It uses a roux to create a beef gravy thickened with sour cream and cream cheese. A little bit of zip is added with pepper flakes. Serve over egg noodles.
Ingredients
- 2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
- ½ cup red wine
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 1 tablespoon extra-virgin olive oil
- ½ cup butter, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- ¼ cup all-purpose flour
- 1 1/3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon prepared yellow mustard
- 1 (3 ounce) package cream cheese, softened
- 1/3 cup sour cream
Directions
Step 1
Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
Step 2
Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
Step 3
Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
Step 4
Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
Step 5
Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
Step 6
Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
Step 7
Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.
Editor’s Note:
Please note the differences in cooking time when using the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 567 | |
| % Daily Value * | |
| Total Fat45g | 58% |
| Saturated Fat21g | 107% |
| Cholesterol150mg | 50% |
| Sodium518mg | 23% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein29g | |
| Vitamin C5mg | 27% |
| Calcium52mg | 4% |
| Iron4mg | 22% |
| Potassium402mg | 9% |
*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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Excellent recipe. Followed as written, used a cast iron pan. Will definitely make again, would be perfect for company.
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This was the best stroganoff I’ve ever made….my husband called it “absolutely delicious”! The only thing I did not really like was the flavor the meat took on from marinating in wine; next time I will not marinate meat, but will add the wine to the sauce…it gives the sauce some depth.
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Best recipe I’ve found for Stroganoff! I used white wine instead of red and next time I’ll cut the crushed red pepper in half. We love some spice but this was a little too much for us.
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VERY VERY VERY YUMMY!!!! The flavor of this recipe is awesome ~ my four-year-old is even enjoying it! I didn’t change a thing in the recipe…made it as written (with the the exception that I forgot to save the marinade, so used fresh red wine instead of the marinade toward the end). Still turned out fantastic! THANK YOU FOR THIS RECIPE! **Update** Forgot to mention I OMITTED the red pepper flakes from this recipe…my 4 year old isn’t keen on anything even slightly spicy. Turned out great even without them!!!
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Definitely 5-star! I’ve never been a huge fan of stroganoff–it was always something my mom made as something to do with leftover Sunday roast, so I have used it the same way. And, for me, it’s always been somewhat “ho-hum.” But this? Wow…I just made it with some leftover meat and my husband and I were practically licking our plates! I can’t wait to make it fresh, with all fresh ingredients. I also used canned mushrooms ’cause that’s all I hand on hand. If this only gets better with fresh, marinated beef as well as fresh mushrooms I CAN’T WAIT to make it again. Thank you very much for this recipe SanFranCook!
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This is definitely the best thing I have eaten in a long time!! Wonderful mix of flavors. We used left-over marinated tri-tip we bought at Costco. We will be making this again REAL SOON.
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I havent’ even finished cooking this dish yet and can already tell you it’s amazing! I added a little extra garlic, only because I love garlic.
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This recipe was really good. I just fried the beef in a skillet and mixed in all the ingridients without pre-frying or marinating and it tasted great 🙂 And instead of melting butter and adding flour, I cooked the meat in the broth. There was no need for a thicker gravy I think 🙂
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This is absolutely delicious! The only thing I would change to make it a fool-proof dish is to use beef tenderloin for the meat–it cooks faster and is always tender. It’s worth the extra $$ for special occasions. I didn’t happen to have wine on hand, and substituted red wine vinegar for the marinade, and it added a nice tang to the roux. If you’re not fond of spicier flavors, it’s fine to omit the red pepper. This is gourmet eating–remember to leave a tip for the cook!
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Fantastic! I’ve tried more than a few stroganoff recipes and this one is by far the best!
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Wow! Good! Don?t not change a thing!
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This was excellent! I was too tired last night to measure everything but i put all the ingredients in with a general idea of measurements. It was seriously fantastic! Good beefy taste my husband prefers with his Stronganoff. Thank You!
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VERY good!!! I didn’t have onion so I used green onion instead. Combined a lot of ingredients together and only simmered 20 minutes (but I used serlion steak instead) turned out Amazing!!!
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One of my fav versions of stroganoff. Very rich…
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Excellent I wouldn’t change a thing.
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My family loved this meal. The flavour was wonderful. We used a top cut of beef and think this was important.
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This was yummy! To be fair, I did change it a bit. I used beef shank bones simmered for several hours, shredded the meat and used the broth in the recipe. I also used a little extra broth and milk to thin the sauce. I used white wine instead of red, since I prefer the flavor. I cut back on the red pepper flakes and there was still a bit of kick, even with approximately 1 tsp. I also added 1 Tbsp of red wine vinegar.
There is no need to follow the instructions quite so closely. I just cooked the meat, cooked the veggies together, made the sauce and threw everything together! It was really good and this will be my standard recipe from now on!
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I doubled the recipe for a holiday potluck at work and it disappeared so fast I barely got a taste of it. Didn’t change the recipe at all, and it was delicious!
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EXCELLENT!!! Used a flat Iron Roast, but followed the recipe otherwise. Definitely a keeper!
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Very tasty and delicious Stroganoff. I used the rest of my Christmas Prime Rib, cut into thin strips instead of the chuck roast recommended. Sauteed the onions, garlic and mushrooms together, set aside and proceeded with the rest of the recipe, following the directions as written. Only sub I made was using dijon mustard instead of yellow prepared. I served over a hearty home-style egg noodle and heard nothing but mmmm’s around the table. Thanks for sharing a great and easy recipe. Will make again for sure.
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This is an example of how to use leftover prime rib and also lasagna noodles. I started the recipe with the sauteeing of the garlic and the shallots I used in place of the onion. I also used less red pepper flakes. Otherwise I made this according to the instructions. It was delicious. Thanks for a wonderful recipe.
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Wow! Dee-lish! This does pack a little punch, and though I like it, I will pull back to 1 1/2 tsp. red pepper flakes, next time. I used 1 pound of meat, but kept the sauce as written, so there would be lots of yummy sauce for our egg noodles. Served with steamed broccoli for contrast in simplicity and beautiful color on the plate. Thanks for the recipe!
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I used a cheap cut of meat and half the amount called for (beef stew meat–hey, on a tight food budget!) and only a pound which meant a) I had to simmer my meat just a little longer and b) I doubled the mushrooms so I could fake the actual amount of meat I used. I used dijon mustard and I added a teaspoon each of dried basil and dried oregano. I did NOT add the extra salt as there was plenty in the beef broth I used. I served this with buttered egg noodles and roasted broccoli. Everyone loved it. There’s just enough for someone to re-warm for lunch tomorrow. Very good.
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My family of 7 LOVED this meal. I cut the red pepper in half, and my younger children still thought it was too spicy so next time I will just use a 1/4 of the red pepper. The rest of us loved it with half though. I also used stew meat instead of roast.
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SOOOO GOOD! I’m 19 years old and just moved out into my own apartment. I havn’t cooked very many meals but figured I’d give this a shot. I followed the recipe and it turned out amazing! Everybody liked it, even my boyfriend who was a bit sceptical told me to make it again!
I found the gravy to be a bit too thick, so I added more beef broth to thin it out until I got the desired consistency. Also, the recipe says it serves 8. I served 4 people with this and we were scraping the bottom of the pan, so I don’t know how anyone could feed 8 with this! Other than that, it was a delicious recipe and I will be making it again for sure 🙂 -
My husband raved about this recipe! I did not marinate in red wine, and the flavor was great without it. As other reviewers mentioned, I subbed dijon for yellow mustard. Instead of red pepper flakes, I used a pinch of ground cayenne. Also, this recipe can be completed with a slow cooker for 4-5 hours on low; add the sauteed mushrooms a half hour before the end of cooking time. I found that the gravy was a little thin in the slow cooker, so added some corn starch just before serving. You will love this recipe! The sour cream and cream cheese add the depth of flavor that makes this stroganoff “rich and creamy.” Thanks, sanfrancook.
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Really, really tasty recipe!!! This is a keeper! My only adjustment would be to decrease the red pepper flakes to (1) teaspoon. I really like spicy foods, but (2) teaspoons was a little too much.
Thank you for sharing this recipe with us!!! -
Very good. I was afraid of the pepper flakes and only used 1/2 t. Still had a slight kick. I think next time I will omit them entirely. I like spicy food but not spicy stroganoff.
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reduced red pepper to 1/4 tsp. Burst to my flavor buds! Will make again
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I don’t why I never thought to put mustard and worchestire in stroganoff so when I saw this I was excited to try it. Very good. I used cayenne pepper for the kick and that was a surprise. This was good but not 5 stars. I can’t put my finger on it, maybe it’s the cream cheese. I’ve never put cream cheese in stroganoff. All in all, it’s a good staple to have in your arsenal.
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yummy, all I had were low fat sour cream and cream cheese which were a little sweet so to counter act that I used a couple tablespoons of buttermilk. Perfect!! My picky teen ate enough for another teen!!!!
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Loved it even more before adding the cream cheese & sour cream… so next time I make this I’ll leave those 2 things out. I made the following variations since I do NOT like tough or chewey meat & didn’t want to take a chance so I did this portion of the recipe using a slow cooker. … I used a beef round roast that I sliced 1/2″ thick slices; (I used an inexpensive red wine -Terrenal Cabernet Sauvignon – from trader joe’s) marinated, pat dry, sear each side in olive oil, then immediately put into slow cooker, saute onions & garlic in butter, olive oil, splash of wine, pinch of salt.. added to slow cooker along with remaining marinade & all the other liquids & seasonings listed… let cook 3 hours on high. When done, use all broth from slow cooker when following directions for “Steps #3…” … the sauce was creamy & so tastey. Personally, I feel the cream cheese & sour cream are optional when using a slow cooker for beef. Tip: for noodles, try this recipe: Grandma’s Butter Noodles by Momofaddy. Delicious!!
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Very tasty. Only had 1lb. of ground beef so I used that and doubled the mushrooms to compensate. Still used the red wine, but not as a marinade, simply straight into the sauce. Reduced the red pepper flakes. Added oregano and basil, may have used a little extra cream cheese. Served over elbow macaroni.
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This recipe is delicious, although I do think it takes a lot of prep time. I forgot to put the sour cream and cream cheese in, and it was still delicious. I put them in the left overs the next day, and think its better without. MUCH less fat too!
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Oh. My. Word. You know those recipes that you just have to try because they have 3,000+ five-star ratings, and they turn out to be AWESOME? This deserves thousands of five-star ratings! I left out the red pepper flakes and added the wine with the sauce ingredients instead of marinating. I used 1/2 C. sour cream and 4 oz. cream cheese. I served it over Spaetzle noodles imported from Germany. Simple words are inadequate to describe how good this is!
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This is a great recipe!! I left out the red pepper flakes as it didn’t seem right for stroganoff to be hot/spicy. Then added about a clove more garlic, a teaspoon of dried crushed thyme and a tablespoon of parsley. This will become a staple in my household. My family doesn’t like mushrooms, so I had to omit those, but it was still wonderful.
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This was excellent! I made the recipe as written. I thought it was perfect. One of the kids thought it was too spicy. I’m sure it would still be good with half the pepper.
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very good, but VERY fattening. I would suggest using just a spray of olive oil for all the saut?ing instead of all that butter, and low fat or fat free sour cream and cream cheese. ALSO?2 tsp of red pepper flakes is way too much. I used one and it was still a bit too hot. And I like spicy food for the most part.
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This recipe is FANTASTIC. You can use ground beef and leave out the 1hr simmer. I used sherry in the place of red wine and cooked the mushrooms (doubled them- I had alot) a couple of minutes after I put in the onions. Also used margarine instead of butter, Fat free plain yogurt instead of sour cream, and FF cream cheese.
So good!! -
omitted the red epper flakes, made everything in one pot, and used sirloin steak yum! yum
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WOW, this was yummy! Pretty much followed the recipe exactly, except that I was talking on the phone and added a little too much flour which meant more broth. Didn’t care though, the gravy is amazing!! Thanks for a great “first” for me!!
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So delicious!!
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Made this last night and it was lush!!! Even my finiky kids ate it up.
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Followed this recipe exactly and thoroughly loved it. I thought maybe 2 t. of pepper flakes would be too much but my husband said it was fine. The only thing negative I could say would be I don’t know how this would feed 8. Seems to me probably four people but I guess that would depend on the serving size. I would definitely make this again.
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this was great, and simple. I forgot to buy the cream cheese, so didn’t use it, but didn’t miss it. just served over thick egg noodles. will be making again.
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Very, very good. A little bit of work, but well worth it. I ended up making two changes: one out of necessity and one out of frugality. I substituted white wine for the called-for red in the marinade … because I didn’t have any red wine in the house (or at least none that i wanted to open for the amount needed for the marinade). I suspect the outcome would have been *slightly* better, had I used red wine. The other change I made was to use the “remaining grease” from the browned beef instead of the called-for beef broth. The “grease” was largely very valuable beef essence; it would have been criminal to pour it down the drain and open a can of commercial broth! In any event the final result was a very tasty contribution to a potluck last night. The crushed red pepper added just the right amount of zing. Don’t leave it out (I used the minimum amount)! I poured the completed stroganoff over a pot of buttered egg noodles in a covered casserole and hit the road! Yum!
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I made this for my daughter and grandson. I thought my 17 year old grandson was going to eat the entire dish and he has requested it at least once a week.
I did double the sauce and left out the red pepper.
This is definitely a keeper in my house.
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Very good…creamy, will make again.
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Great recipe, had to omit red flakes and wine for kids. Also halved the sour cream, cream cheese and butter. Came out great anyway. Thanks for posting this.
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This was wonderful. I made a couple changes just because I was out of things: skipped the mushrooms due to a picky eater and replaced with cut green beans that I only added at the end; replaced the red wine with white because I was out of red, and used the water from cooking the green beans and an extra dash of Worcestershire instead of the beef broth. Everyone loved it!
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This is really, really good. I was looking for a recipe without cream of mushroom soup and gave this a try, though I had never made a roux before. I used margarine, and with constant flattening, scraping and stirring with a heat-proof spatula in a cast iron skillet, it was bubbly and fragrant within about 3.5 minutes- to me, the scent was just like a pie crust. I had to substitute chicken stock for beef stock and white wine vinegar for red wine (was going to sub red wine vinegar, but was out of that as well) and it still came out great. I only added about half of the leftover marinade so the dish would’t taste too vinegary. Also added dried oregano and basil, as another reviewer suggested, plus a little onion powder. The beef stew meat I used simmered for about 1.5 hours before the larger pieces became tender. I’ll definitely never need another stroganoff recipe. This would be great in the crockpot, after cooking it on the stove until the point when everything is simmered together. Thank you, SANFRANCOOK!
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This is really, really good. I was looking for a recipe without cream of mushroom soup and gave this a try, though I had never made a roux before. I used margarine, and with constant flattening, scraping and stirring with a heat-proof spatula in a cast iron skillet, it was bubbly and fragrant within about 3.5 minutes- to me, the scent was just like a pie crust. I had to substitute chicken stock for beef stock and white wine vinegar for red wine (was going to sub red wine vinegar, but was out of that as well) and it still came out great. I only added about half of the leftover marinade so the dish would’t taste too vinegary. Also added dried oregano and basil, as another reviewer suggested, plus a little onion powder. The beef stew meat I used simmered for about 1.5 hours before the larger pieces became tender. I’ll definitely never need another stroganoff recipe. This would be great in the crockpot, after cooking it on the stove until the point when everything is simmered together. Thank you, SANFRANCOOK!
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This was the best beef stroganoff I have ever had!!! The ingredients were so flavorful and the measurements were spot on. The only thing I did differently was I used skirt steak. I find the chuck steak to be too tough when it cooks in the sauce for that long, so I seared it, and then added it in at the end for like 10 minutes to heat through. The meat was very tender and the sauce was absolutely delicious!!!
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LOVE it and I am not fond of Beef Stroganoff. The only change I would make is to reduce the red wine to 1/4 or 1/3 cup. I had chuck steak on hand so I threw it in the crockpot with some broth for the day. Let it cool a little and chopped it up and then used the broth for the sauce. MMMMMMMMM
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This was delicious! I used left over tri-tip, sliced thin. I let my sauce thicken too much, so added some cream. Left out the addition of any salt, but followed the rest of the recipe exactly. Served over egg noodles. Yum! I would deffinately make this again.
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This is a very good recipe and has very good flavor.
I had left over beef roast with the juices it produced while in the crock pot and wanted a recipe I could use that in. This worked out perfectly. My meat was not marinated first and I don’t like to review recipes if not made exactly but I thought it was a small enough change to warrant the review since I felt it was a very good recipe.
I also added 1/2 tsp pepper flakes instead of the full 2 (from the food co-op which I often find I need less than if I bought it from the grocery store). I don’t like things overly spicy. I wasn’t sure that little would have any effect on it but it did and it was perfect for us.
My husband thought it was a little thick (could have been that I thickened it too much) so I added some milk to thin it some and it didn’t change the flavor at all. I liked it both ways, thick or thin.
I am not a big stroganoff fan (could be because I usually have the cream of mushroom soup kind) but I actually looked forward to the leftovers the next day.
The guys said it was a keeper and I should make it again. -
Awesome! I only changed a few things. I used 2lbs of stew meat since that is what I had. I added an additional 1/2 cup of water since I knew my meat needed to cook for 2 hrs to get tender. I added 1/2 tsp of Tarragon and reduced the Crushed Red pepper by half since my kids haven’t quite gotten their spicy side yet. Cooked on cook top for 2 hrs and it was amazing. I did not add cream cheese. Will definately make this again to use up my stew meat. Thanks for the recipe!
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AMAZING!
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This was THE best stroganoff I’ve ever had and I didn’t even make it right.
1st I made it with some ground turkey I had on hand. It wasn’t saucy enough and I was rushed so I just added broth until I got it the consistency I wanted. Next time will add more of the other sauce elements also.
I also used red wine vinegar as I had no wine on hand, and chicken broth because it was what I had and I ended up forgetting to add the pepper flakes (I’ll add them next time).
The vinegar, mustard and Worcestershire melded to a very nice distinct flavor.
I will definitely be making this one again.
Update: This is still my goto stroganoff recipe (so much better when done right). It’s some work but sooo worth it the fam loves it. do yourself a favor and try it at least once.
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I made this exactly as written. It takes time, but the layering of flavors was very enjoyable. The only thing I would do next time is reduce the amount of red pepper flakes – just our taste. Otherwise, would highly recommend. Thank you for the submission!
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Fantastic recipe.. Highly recommended.
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I thought it was excellant. I have made it before with cream cheese and it does make it so creamy
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Worth the perfect rating!
Definitely a keeper in my recipe box 😉 -
I didn’t have fresh mushrooms so I used canned and fried them with the onions and garlic. I followed the recipe otherwise and it had an ok flavor. I am not impressed. Will not make again. P.S. I cooked it closer to 2 hours.
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By far the best stroganoff we’ve ever had. Remove red flakes if serving to children. Great recipe!!!
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This is the BEST recipe! My husband and I make it once a week now. No need to cook everything separately. Just throw it all in together. The longer it cooks, the better.
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Excellent! A vert tasty dish. Will make this again soon.
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We’ve made this a couple times now. The first time the spice was overpowering, and this last time the flavor was just bad. The meat had no flavor, and the gravy just wasn’t good.
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OH MY! This was super flavorful, a little bit different than the ordinary stroganoff and really hearty! Use whatever cut of meat you want, but if you go with the cheaper cuts, just be sure to allow enough cooking time to insure the meat is tender. This one’s a definite keeper… even picky husband was impressed!
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Amazeballs!!! I Will omit the crushed red peppers completely next time. Family thought it was way too hot when their mouths were burning. Without the crushed red peppers this is “5 star dining” all the way!!!
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Yes, great recipe! As always I added my own twists –
Doubled it because we (family of 5) didn’t have enough as everyone wanted second plates on the first round draft! However, from original recipe, I doubled the mushrooms, added about 1/4 cup cream, 1/8 cup cooking sherry and 1 more Tbsp Worcestershire. Also, used pancake mix instead of flour. Delicious! -
I have never made Stroganoff before, but I was so pleased with the outcome of this recipe. My husband was full but kept eating. It was truly delightful! One thing that I did wrong was that the meat did not stay tender. Maybe that’s normal. If anyone has any suggestions please let me know. I will be making this again.
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This was just the recipe we’d been looking for! I used the chuck as suggested by the original recipe and it was plenty tender. I also followed other user’s suggestions and had marinaded it in red wine, though I think next time I’m going to follow the original with white wine to see the difference. I also added 2 tbsp garlic and fresh mushrooms when sauteeing the onions, and then added 1/3 cup of cream cheese when I added the sour cream at the end of the cooking time. The whole family loved it! There weren’t even any leftovers!
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Finally – the perfect stroganoff recipe!! I didn’t have cream cheese, and so I omitted it and bumped up the sour cream, and it was wonderful.
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Easy to make and SO YUMMY!
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YUMMY!!!
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If you are looking for a quick and easy recipe this one is not for you but it is soooo worth your time and energy. My daughter was begging for Stroganoff and this really soothed her cravings.
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Delicious!
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Exceptional! I’d give ten stars if I could. Takes a little time but well worth it. I used red wine instead of water and Wow! Soooo goood! A keeper.
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OUTSTANDING. Made precisely as the recipe called. The best Stroganoff I’ve ever had. Loved it, loved it, loved it.
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Best beef stroganoff ever! I did a couple things differently. I did not marinade the beef and I browned in a dutch oven in 3 batches. I added the mushrooms with the onion and garlic and left them in the pot. Instead of simmering on the stove, I covered and braised in 325 oven for 1 hour 40 minutes. Very good!
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This is a fantastic recipe. placed it over egg noodles with a side dish of buttered peas. I made a double batch and probably should have used less beef stock for a thicker roux but regardless, it turned out perfect. This is a keeper for formal dinners
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Right off the bat….I subbed. I used ground beef in place of the roast so I didn’t marinate, obviously. I used only enough red pepper flakes to give it a tiny kick(maybe a pinch). We thought this was very good but I already use sour cream & cream cheese w/a can of cream of mushroom soup for my reg stroganoff & I didn’t find this anymore flavorful or different at all. I think I’ll stick to the easier version(mine) but if you’re cutting pre-pkg’d foods out of your diet, this one’s for you!!
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I loved this dish! I modified it as follows: I did NOT marinade the meat. I simply pan-fried the whole uncut steak then sliced it afterwards . I liked how the middle maintained a little bit of pink so it didn’t get overcooked. At the point in this recipe where you would add the marinade I simply poured in some nice wine, the mustard and the Worcestershire. I also did not cook the meat for an hour to tenderize it, as stated in the recipe. The flavors really came together with my cooking it all at one sitting and my family loved it.
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This was a bit of work but very good! I generally followed the recipe though reduced the amount of red pepper flakes and added extra garlic. I also used Dijon mustard instead of regular mustard. My husband really enjoyed this dish!
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My husband thought this stroganoff was the BEST I’ve ever made. This does take a while to prepare but it was worth it. Didn’t change too much except did not have cream cheese so I doubled the sour cream. Still was yummy. Also used dijon mustard instead of yellow mustard. Thanks for the recipe SanFrancook. I will make again when I have the energy. 🙂
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Very tasty and rich! The only change I made was use 1 tsp. of the red pepper flakes which was just right for us. Served over noodles.
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great recipe! didn’t do the wine, and cooked in sequence like my mom does it. i also added half a red pepper I needed to get rid of-best I’ve made yet!
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This recipe just called out for using left over Chuck Roast that had been braised tender in red wine and beef stock the night before. I also used Chef John’s Creme Fraiche recipe from this site instead of sour cream. Since the beef was already cooked and tender all I had to do was slice and add it to the onions, garlic, mushrooms and sauce leaving out the red pepper flakes. Served over homemade egg noodles. My wife loved this meal better than the Braised Chuck Roast w/veggies we had the night before. A keeper for left over chuck roast!
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Thanks SanFran! I didn’t change a thing, it was super. I have trouble with roux sometimes, so the 4 minutes was perfect. My house smelled like heaven.
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Love it! I skipped the sour cream and cream cheese step and it was still very creamy and delicious!
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YEP! I chose to add a little less flour and a little more stock to the base (may be because I am at a high altitude), but the combo of sour cream, cream cheese and red pepper will keep your taste buds excited for every bite. Tenderloin would have been an excellent substitution to the chuck, but a good cut of chuck is more cost effective.
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OMG this was amazing. So creamy and hearty. We followed other reviewers’ advice and cut back on the crushed red pepper – we gave the skillet two good shakes from the dispenser, and it turned out just right. We also substituted dijon mustard for the prepared mustard. Followed the rest of the recipe just as written, using a cast iron skillet. Just be sure to watch it while it’s simmering – ours started to burn to the bottom of the skillet. We served it over egg noodles and topped with breadcrumbs, with a little of the Pinot Noir we used for the marinade. SO good.
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Really yummy and fool proof
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This is really good! I didn’t marinate in red wine (didn’t have any). Even my son, who is a very picky eater, liked it.
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Perfect!
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Too much red pepper. I spent hours making this dish and when it was done, all we could taste was red pepper. I would cut it down to half a teaspoon of red pepper flakes or none at all.
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My new go to stroganoff recipe! This is awesome!
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Made this for the first time and my husband and I really enjoyed it. I used a tougher cut of beef so I marinated it longer in the red wine. I used a bit more beef broth and as others had recommended, used only a pinch red pepper flakes, next time I will use slightly more. This dish was flavourful, rich and creamy.
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This was one of the best beef stroganoff recipes I have ever tasted. The roux made all the difference in the sauce. I didn’t put in as much hot pepper flakes, probably only half, as my husband doesn’t like spicy foods. This is my new beef stroganoff recipe, I threw out the one I had.
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