Nana's Beef Stroganoff

Nana's Beef Stroganoff

Lauren Lowther 0

"This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles."

Ingredients 2 h 40 m {{adjustedServings}} servings 514 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  2. Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  3. Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  4. Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
Tips & Tricks
How to Make Corned Beef and Cabbage

See how to make the official meal of St. Patrick’s Day.

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

Rate recipe

Your rating


Reviews 42

  1. 52 Ratings

Sarah Jo

I'm on a budget so instead of beef sirloin, I used beef STEW MEAT. I made sure that the recipe simmered for a while before I used the stew meat as the simmering helps tenderize the tougher cuts of meat. When I floured the meat, I added just a little onion powder, garlic powder and fresh ground pepper. I made no other changes. Mine was done simmering at just under two hours. I served this over hot buttered egg noodles. My family INHALED this. Out of the whole skillet, there was a small amount for my husband to take for work the next day. Delicious!


It's no wonder I liked this! With the exception of the white wine, which I really liked, this is the way I've been making Beef Stroganoff since I was a young girl in the early 60s, from a paperback Sealtest cookbook! (Any of you out there old enough to remember Sealtest Dairy?) Two minor criticisms, however. First, it is counterintuitive to cook a pretty decent cut of meat like sirloin for "two to three hours." "Back in the day," when I was making this with round steak, it was indeed necessary to simmer (braise) the meat in beef broth for an hour and a half or so to ensure tenderness. But with sirloin, once browned it didn't need much longer on the stove than it took to pull it all together with the remaining ingredients - ten minutes tops. Second, the wine should be used to deglaze the pan once the meat is browned, not just before serving as the recipe instructs. You want the alcohol to cook off. These, in my view, are two important considerations for the success of this dish. Also, while I did not measure any ingredients precisely, I do know I used more broth and less flour than the recipe directs. Finally, don't forget to include pepper with the salt! I served this with hot, buttered egg noodles tossed with fresh chives and a sprinkle of fresh chopped parsley for garnish.


This is absolutely delicious. I made this exactly as directed and got a dish that was creamy, rich with flavor and hearty. My son liked it a lot and he is not a beef fan. I only had ground beef on hand but it worked just fine following the same directions. I sprinkled the flour & salt mixture over the ground beef before placing it in the pan. It adds flavor and thickens the drippings. Thank you for adding this!