Beef Stroganoff III

1,400 Reviews 50 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Donna
Recipe by  Donna

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  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.

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Reviews (1,400)

Rate This Recipe
BEEZLYS
3471

BEEZLYS

I have made this stroganoff several times and it has become a staple! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I have made several modifications to this recipe: 1. Marinate the meat in red or white wine for 1-2 hours in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. 2. Use 1 medium yellow onion (sliced or chopped) instead of the green onions. 3. Garlic is a must (be liberal unless you are on a date)! 4. Corn starch works just as well as flour or you can also use 2 tbsp of each...I have always found it easier to dissolve them in couple of tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in sauce. 5. Add 1 tbsp Worcestershire sauce along with the prepared mustard. 6. Add two cans (4 oz) of sliced mushrooms and simmer with the beef instead of at the end of cook time. 7. Add 1/3 cup cream cheese and 1/3 cup sour cream that the end...trust me this key!!! TIP: I found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first couple of times I made this. Instead, now I plate out the meat after browning and then cook the onions by itself in the pan, and then return the meat back to the pan and add broth with dissolved flour/starch. Also, I have used fresh mushrooms in t

JJH
1111

JJH

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 TBSP of cornstarch to the beef broth before adding it to the pan and cut the flour to 2 TBSP. I found it easier to take the meat and onions out while thickening the sauce and then adding them back to the pan. I let this simmer for about an hour and a half and the meat was really tender. I think you could put it in a crock pot too and that would be delicious. At the end I added 1/3 c. cream cheese and 1/3 c. sour cream and omitted the white wine since I marinated in red. The cream cheese was a great addition which I saw from another reviewer. It was absolutely delicious!!! My 17 month old daughter loved it. This will be a staple in our home.

YEKEPA79
727

YEKEPA79

"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 non-stick frying pan) for healthier meal; used sirloin instead of beef chuck; added 1 Tbs. Worchestershire sauce; added two garlic cloves; used 1 diced yellow onion instead of green onions; and used fresh mushrooms.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 23 g
  • 35%
  • Carbs
  • 5.7 g
  • 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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