Best 9 Classic Beef Stroganoff Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Classic beef stroganoff is a rich and flavorful Russian dish that has become a popular comfort food around the world. Originating in the mid-19th century, this dish is characterized by tender strips of beef sautéed with mushrooms, onions, and a creamy sauce made with sour cream and beef broth. Served over egg noodles or mashed potatoes, beef stroganoff is a hearty and satisfying meal that is perfect for special occasions or a cozy night in. Whether you are a seasoned cook or new to the kitchen, this article will provide you with the essential steps and tips to create an unforgettable classic beef stroganoff that will satisfy your taste buds and impress your loved ones.

Let's cook with our recipes!

CLASSIC BEEF STROGANOFF IN A SLOW COOKER



Classic Beef Stroganoff in a Slow Cooker image

This classic beef stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal.

Provided by pianoplaya93

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 8h25m

Yield 4

Number Of Ingredients 13

1 pound top round steak, trimmed
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried dill
½ teaspoon freshly ground black pepper
⅓ cup all-purpose flour (spooned and leveled)
1 cup fat-free reduced-sodium beef broth
1 (8 ounce) container reduced-fat sour cream
2 cups hot cooked egg noodles

Steps:

  • Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
  • Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
  • Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 38.9 g, Cholesterol 105.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 32.6 g, SaturatedFat 7.6 g, Sodium 559.7 mg, Sugar 3.3 g

CHEF JOHN'S CLASSIC BEEF STROGANOFF



Chef John's Classic Beef Stroganoff image

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.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
½ medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 ½ tablespoons all-purpose flour
½ cup white wine
2 cups beef broth, divided
¾ cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

  • Season beef generously with salt and pepper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 4.1 g, Cholesterol 85.8 mg, Fat 24.5 g, Fiber 0.5 g, Protein 15.8 g, SaturatedFat 11.7 g, Sodium 288.1 mg, Sugar 1.7 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 8h30m

Number Of Ingredients 9

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
1 large onion, chopped (about 2 cups)
1 pound white mushrooms, trimmed and halved (or quartered, if large)
Coarse salt and ground pepper
2 tablespoons cornstarch
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
Cooked thin egg noodles, for serving
Chopped fresh dill, for garnish (optional)

Steps:

  • In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
  • In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

THE BEST CLASSIC BEEF STROGANOFF



The Best Classic Beef Stroganoff image

No shortcuts here! This is the best beef stroganoff recipe there is! Recipe can be doubled, but don't freeze. Tenderloin can be expensive, so sometimes I opt for a cheaper cut of beef like sirloin, but this recipe is best with tenderloin. Serve over cooked noodles or rice.

Provided by TriciaB

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h10m

Yield 6

Number Of Ingredients 11

3 tablespoons all-purpose flour
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 pound beef tenderloin
¼ cup butter
½ cup water
½ cup chopped onion
1 clove garlic, cut in half
1 pound mushrooms
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream

Steps:

  • Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
  • Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
  • Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and cream of mushroom soup. Cook until mushrooms are tender, about 20 minutes.
  • Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

Nutrition Facts : Calories 447 calories, Carbohydrate 12.3 g, Cholesterol 94.9 mg, Fat 36.4 g, Fiber 1.1 g, Protein 18.9 g, SaturatedFat 17.8 g, Sodium 1030.5 mg, Sugar 2.2 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

This hearty comfort food is great when the weather turns.

Provided by ajthoma

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 55m

Yield 8

Number Of Ingredients 16

2 pounds beef stew meat, cut across the grain into 1/4x1/2-inch strips
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon Spanish paprika
¼ cup butter
1 ½ onions, minced
1 ½ pounds sliced fresh mushrooms
1 (10.5 ounce) can condensed beef broth, divided
⅓ cup dry white wine
6 cloves garlic, minced
3 tablespoons ketchup
salt and ground black pepper to taste
1 (16 ounce) package broad egg noodles
3 tablespoons all-purpose flour
1 cup sour cream
1 pinch paprika, for garnish

Steps:

  • Season beef with salt, pepper, and Spanish paprika.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
  • 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.
  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts : Calories 543.1 calories, Carbohydrate 53.1 g, Cholesterol 134.8 mg, Fat 21.3 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 10.6 g, Sodium 886.6 mg, Sugar 5.8 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.

Provided by gemini08

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 onion, finely diced
1 lb top sirloin steaks or 1 lb tenderloin, cut in very thin strips
1/2 lb cremini mushrooms or 1/2 lb button mushroom
3 tablespoons oil
6 tablespoons butter
1 tablespoon flour
1 cup sour cream or 1 cup creme fraiche
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/2 cup beef broth
salt and pepper
chopped parsley

Steps:

  • Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
  • Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
  • Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
  • Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
  • Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
  • Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

I have used this recipe for years and, as yet, have not found a better one. It's origin is from a 1965 Betty Crocker cookbook of "Dinners in a Dish". You'll love it!

Provided by Judikins

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef tenderloin
1/2-3/4 lb fresh sliced mushrooms
1/2-3/4 cup minced onion
2 tablespoons butter
1 (10 1/2 ounce) can beef consomme
2 tablespoons tomato sauce or 1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 -4 cups hot cooked noodles or 3 -4 cups rice
chopped fresh dill (to garnish)

Steps:

  • Cut meat diagonally into very thin slices.
  • Saute mushrooms and onions in butter until tender; remove from skillet.
  • Brown meat lightly on both sides in same skillet.
  • Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
  • Cover and simmer 15 minutes.
  • Blend reserved 1/3 cup consomme and flour; stir into skillet.
  • Add mushrooms and onions.
  • Heat to boiling, stirring constantly.
  • Boil 1 minute.
  • Stir in sour cream; heat through.
  • Serve over hot noodles or rice and garnish with fresh dill.

CLASSIC BEEF STROGANOFF RECIPE - (4.4/5)



Classic Beef Stroganoff Recipe - (4.4/5) image

Provided by AzWench

Number Of Ingredients 11

1 pound beef tenderloin or sirloin steak, about 1/2 inch thick
2 tablespoons butter
1/2 pound mushrooms, washed, trimmed and sliced
1 medium onion, minced (about 1/2 cup)
1 can (10-1/2 ounces) condensed beef broth (bouillon)
2 tablespoons catsup
1 small clove garlic, minced
1 teaspoon salt
3 tablespoons flour
1 cup sour cream
3 to 4 cups hot cooked noodles

Steps:

  • Cut meat across the grain into 1/2-inch strips, about 1-1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup garlic and salt. Cover; simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

Tips:

  • Use high-quality beef for the best flavor. Look for a cut that is well-marbled, such as ribeye or strip steak.
  • Slice the beef thinly against the grain. This will help it cook evenly and tenderize it.
  • Use a large skillet to cook the beef. This will prevent it from overcrowding and ensure that it cooks evenly.
  • Cook the beef in batches if necessary. Don't overcrowd the skillet, or the beef will steam instead of sear.
  • Don't overcook the beef. It should be cooked to medium-rare or medium, or it will become tough.
  • Use a good quality sour cream. This will make a big difference in the flavor of the stroganoff.
  • Serve the stroganoff over egg noodles or rice.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its tender beef, creamy sauce, and flavorful mushrooms, it's sure to be a hit at your next dinner party. So next time you're looking for a delicious and easy weeknight meal, give beef stroganoff a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #low-protein     #very-low-carbs     #main-dish     #soups-stews     #beef     #european     #dinner-party     #russian     #stews     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #taste-mood

Related Topics