Beef Stroganoff III

Beef Stroganoff III


"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."


1 h 40 m servings 304 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 2090 Ratings


I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few mo...

This was the best beef stroganoff I've ever had! I did marinate the beef in red wine. I also used yellow onions instead of the green onions. I did also add 1 TBSP. minced garlic. I added 2 TBS...

"I'm speechless. I'm actionless. All i can do is sit here and revel in how good this is!" Direct quote from husband. We did follow the suggestions of other reviewers: omitted butter (used n...

Perfect without any changes as far as I am concerned. I don't rate recipes a 5 if they need changing to be right. As for the food snob that thinks if a home cook can make it it only deserves 3 ...

This is fantastic!!! I’ve used this recipe for Stroganoff several times with only minor changes … used fresh (sautéed) mushrooms and eliminated the white wine (because it thinned the sauce too m...

This is some of the best beef stroganoff ever! I used sirloin instead of chuck roast and let that marinate in red wine, garlic, and Worcestershire for two hours before cooking. I cooked that t...

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, insti...

Absolutely Wonderful! As suggested by previous cooks, I marinated the beef in a white wine for a few hours and then didn't add any wine at the end (used a little extra broth instead). I used a w...

GREAT recipe! I have made stroganoff over and over before trying this recipe and never gotten it right. This time, for the first time, it worked. I did use sherry instead of wine, *fresh* mushro...