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Chef John's Classic Beef Stroganoff

Chef John's Classic Beef Stroganoff

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Chef John

Chef John

This is a fairly lean version of beef stroganoff, 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 and noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Season beef generously with salt and pepper.
  2. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
  3. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
  4. Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
  5. Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
  6. Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
99

Sarah Jo

7/20/2012

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.

Wendy
51

Wendy

3/4/2012

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.

Ennie
39

Ennie

3/1/2012

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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