Beef Stroganoff Recipe (2024)

One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.

My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical!

Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream!

My favorite recipe uses nutmeg in the sauce!

My mom also always used fresh dill, something else that made the meal “fancy”, and it’s pretty hard to beat.

Why do I have to put the beef strips onto a rimmed baking sheet?

I always add a glug of dry sherry instead of wine then some thyme or nutmeg and plenty of fresh ground black pepper.

You can increase the amount of gravy by adding 1-2 tsp of oil & using the left over flour/paprika mixture to make a roux. Use either low salt chicken or beef broth & more wine then add the cream. As soon as it’s the consistency you want add the meat & mushrooms. Be sure 2 adjust the seasonings. A dash or 2 of hot sauce will brighten it up as will a dash of really good sherry vinegar (from Shiraz).

I’ve been using the stroganoff recipe from the New Basics cookbook for years and it is a family favorite. That one calls for creme fraiche which as always worked beautifully. Also, I usually use leftover cuts from a great steak or roast and just lightly sauté them. I also offer caraway seeds as a topping for the noodles which my mom always did when I was a kid. Yum! I’ll try this recipe next time to compare.

It wouldn’t surprise me if everyone’s mom introduced this dish, and for my mom and us kids beef stroganoff was fun first and always because this was her first experience using any alcohol in cooking, which we thought wasn’t just weird but pretty darn fancy. To this day I get a smile on my face when I deglaze with brandy before adding the creme fraiche.

My mother also made this dish, and I have made it for my family as well. IMHO, the parsley is more than merely a garnish. It is MANDATORY. It makes the dish.

Must confess to preferring James Beard's recipe in his "Great American Cookery" cookbook. Elegant in its simplicity. Shallots, Worcester, Tabasco, sour cream, tarragon and best best cut of beef your budget allows. Look it up. Cooking to rave reviews since the 70's.

I use Greek yogurt for the dairy.

Tri tip is part of the bottom of the sirloin, and people recommend it for stroganoff.

By all means, use generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, as the perfect blank canvas for practically any stew or braise.

Delicious rendition of the old classic. Double the sauce and maybe the mushrooms too. Cook meat half the time or less to get medium-rare. Reduced salt to 1 tsp. Used just 1 tsp. of hot paprika because of husband's aversion to heat, but may sneak in a tad more next time. Heavy cream is perfect and makes a silky sauce. My sauce was golden-brown, darker than the photo, and therefore more appetizing!

Delicious! After deglazing the pan, I added 1 1/2 c beef broth, which gave the sauce more volume as well as lightening it up a little (got the idea from the Craig Claiborne NYT recipe). I tempered the sour cream with a few tablespoons of the sauce and a splash of whipping cream before stirring it back into the pan (off the heat), and had no curdling issues. And yes, the parsley is a must!

Delicious! Only change was to use a mix of wild mushrooms. Exquisite! Everything else was as written!

I used tri-tip for this and it came out tender and flavorful. I forgot to get sour cream, but I had a little nonfat Greek yogurt. I was afraid of having it curdle so I added 1 cup of beef broth to finish cooking and turned off the heat, then stirred in the yogurt. I will definitely make this again and follow the recipe, but the alterations worked out and this absolutely satisfies a craving on a chilly, rainy night! With steamed broccoli it brought me right back to my childhood

I took cues both from Sam Sifton's recipe and Craig Claiborne's. I used 15% Śmietana, tomato paste, and bone broth. The sauce had a rosy tinge and tasted like silk. Nothing curdled. I bought a beef tenderloin from Metro and cleaned it myself (thanks YouTube). I learned a new skill and saved about 1/3 by my reckoning over what I would have paid the butcher shop. The Stroganoff won hearts and minds even if I dared to serve it over Pappardelle in Italy to Italians!

I had to substitute yogurt as I could not find any crème fraîche in Greece but it worked great! One to one and full fat Greek yogurt. I would maybe have added English mustard instead of dijon to make it a bit more tangy.

So so so good. And easy and fast! I also upped the cream just a bit and doubled the mushrooms because we are mushroom lovers. And I also used a few tablespoons minced onion instead of shallots since I didn't have any on hand. Love an easy dinner that yields good leftovers.

I have made this recipe twice. Once exactly as written using the heavy cream. It was very good. The second time I hunted down the Crème Fraîche (not always easy to find where I live) and substituted brandy for the white wine. OMG! Spectacular! Truly a world of difference in flavor and complexity.

Didn't have any Dijon mustard or shallots. So skipped the mustard and used a yellow onion which carmalized beautifully. Great hardy meal. Perfect for after a cold day of searching for a Christmas tree!

This is a great recipe. Made it many times especially with leftover steak. I use cognac and add chopped fresh dill, otherwise as written.

Not enough dredge, too much meat, overall a lovely flavor overall, but this took two people to execute in a 90-minute timeframe. So back to Beard and Bittman, I go. Only switch I made was using Daisy sour cream instead of crême fraich. Sue me! Still, dry and if even flavorful, no way can you use high heat and expect medium rare if you have a prosumer stove. Lots to adjust with this recipe, methinks.

This is a really good and fairly simple dish. I don't think paprika added much in the way of flavor. I added minced garlic and fresh thyme to the mushroom sautée just prior to reducing it with the wine. I could use a bit more Worchestire and Dijon as well. I think next time will use sour creme instead of the heavy cream for a little more punch. Overall, good staple and should make the dinner rotation!

My husband and I really enjoyed this and stroganoff is one of his favorite meals. The heat level is higher than other recipes I’ve tried but perfect for our tastes. It’s a bit on the salty side; I’ll reduce it to 1 tsp. the next time I make it.

We’ve made this dish a few times. This last time, we had only pork on hand and this dish is very good with either beef or pork.

I was feeling fancy and used beef tenderloin. This dish is excellent.