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Diane's Beef Stroganoff

Diane's Beef Stroganoff

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A traditional family favorite for holidays and birthdays. Serve with warm crusty Italian bread. This recipe can be easily adapted to the slow cooker.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet


  1. Heat olive oil and butter in a large, heavy pot or Dutch oven over medium heat. Combine flour, salt, and black pepper in a bowl and toss beef stew meat in seasoned flour. Brown the beef in the hot oil and butter, stirring often, and remove meat from pan.
  2. Pour white wine into pan and scrape up and dissolve any small bits of browned food; stir onion and garlic into white wine. Cook until onion is translucent, stirring often, about 5 minutes. Return browned beef to pan. Stir ketchup, Worcestershire sauce, and juice from canned mushrooms with beef mixture. Reduce heat to low, cover pan, and simmer until beef is tender, about 3 hours.
  3. Mix button mushrooms and sour cream into beef mixture and heat through, about 5 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve Stroganoff over cooked egg noodles.
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Sarah Jo

I added a little garlic powder/onion powder to the flour before tossing it with the meat. I used fresh baby bella mushrooms instead of canned and red wine instead of white (that was what I had on hand). After cooking the egg noodles, I tossed them with a hunk of butter. Man oh man, this is SO DELICIOUS. The family INHALED it. No leftovers. I loved that this recipe was cheap to make and was bendable to use what I had on hand. Beef stew meat is always easy for me to buy marked down which really helps keep my food budget down.


Everyone liked this but most said just a little too much Worcestershire sauce. I made this exactly as written except that I used fresh mushrooms and added 1 cup of beef broth in place of the canned mushroom juice. Thanks for posting the recipe.


This is my wife Diane’s family recipe that was mostly done by memory Together we worked to get it to paper so that it could be shared with all to enjoy. We hope you like it.