Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making best Beef Stroganoff is easy! All you have to do is to follow my detailed instructions!
For Creamy Chicken Stroganoff recipe click here!
The two times in my life when I remember my Russian food cravings becoming especially strong were the times I was pregnant with my babies.
It seems I am at it again. No, not the pregnant bit but the longing for food I grew up with. When life gets especially hectic cozy Slavic food laced with butter and sour cream comes to the rescue once again.
I’ve been thinking lately that I don’t share nearly enough Russian recipes here. This needs to change. Pronto. I guess Beef Stroganoff to a Russian is like a Carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients.
The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy. If you follow a few simple rules you will make the best stroganoff.
Why is it called Stroganoff?
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version!
How to make Best Beef Stroganoff
What cut of beef is best?
First off, the beef quality is paramount; avoid stewing beef and buy sirloin or rump steak. You only need a pound so buy the best you can afford.
Secondly, if steak is too expensive go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with pork.
Helpful tip
Lastly, use a heavy bottomed skillet and avoid a non-stick. You want your meat to stick to the pan so it gets coated with brown bits because once you hit it with a shot of brandy they get released into the sauce and that’s where wonderfully complex flavour comes from.
What can I serve with it?
I know it sounded like I just mentioned the last thing but I have more.
Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner EVA!
You might be surprised but potatoes is the most traditional pairing for Beef Stroganoff in Russia. Mashed potatoes at home and often fried shoestring potatoes in restaurants. Try them, you won’t be able to go back to egg noodles.
You can also serve beef stroganoff over rice or egg noodles.
More Russian Beef Recipes:
- Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”
- Cabbage Rolls “Golubtsi”
- Russian Meat Patties with Wild Mushroom Sauce “Kotleti”
- Russian Sweet and Sour Beef Stew Solyanka
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 1 onion thinly sliced
- 1/2 lbs crimini mushrooms sliced
- 1 lbs beef steak cut in strips
- 60ml/1/4cup brandy
- salt
- pepper freshly ground
- 125ml/1/2 cup beef stock
- 1- bay leaf
- 1 tsp whole grain mustard
- 250ml/1 cup full fat creme fraiche or sour cream
- 3-4 sprigs-flat-leaf parsley chopped
Instructions
- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
- Stir in sour cream and parsley and take off the heat.
- Serve with mounds of mashed potatoes or rice.
Video
Denise says
I did not have steak so I made it with chicken. Phenomenal!! I am making it with steak today – I’m sure it will be just as good. Great recipe.
Julia Frey (Vikalinka) says
Excellent, Denise. I also have a recipe for Chicken Stroganoff and it’s slightly different!
Elaine B. says
I am very happy I tried your recipe. It’s slightly different than mine, which I love, but maybe yours is even better, and is definitely quicker since I make mine with small cubes. I made it exactly as you wrote, except I needed a bit more beef stock and I added a little dried marjoram, as well. I served it with boiled potatoes that I boiled with a small amount of caraway seeds. It was a perfect side and less extra fat than mashed potatoes would have been, though who doesn’t love mashed potatoes with anything? My husband and I ate half for dinner last night, and the other half for lunch today. I was glad I packed the boiled potatoes with it in the same container. They soaked up some of the delicious sauce in a way that mashed potatoes wouldn’t have.
Julia Frey (Vikalinka) says
Thank you for a lovely review, Elaine! I am thrilled you enjoyed it.
Amber lee says
This is a winning recipe. Straight forward and concise with excellent results. Thank you.
Julia Frey (Vikalinka) says
Thank you so much for your review, Amber
Rosanna Mulholland says
Lovely
Jim says
Amazing recipe
John Doyle says
Really enjoyed it here in Spain
vikalinka says
Amazing!! So glad to hear it, John!
Kelly Lueck says
Delicious! Easy to make and has great flavor!! I’ll be making this again for sure!
vikalinka says
Amazing!! 🙂
Joe says
I first made this using a receipe off the back of a bag of noodles—very similar to your receipe, but no brandy and beef gravy instead of beef stock—really good—been making it for years now—gonna try some brandy next time! If you use beef gravy, use less salt as the canned gravy will add more salt. I never thought about rice or mashed potatoes as the noodles were so good—always make big batches and eat this for several days…
vikalinka says
Great tips, Joe!! Thank you for sharing!
Christel DeMarchi says
The best stroganoff ever and easy to prepare♥️
Tia says
Really delicious. Thank you for sharing!
Julia Frey (Vikalinka) says
My pleasure, Tia!
Lori says
Yummy and easy. Used leftover beef and used Dijon mustard because I didn’t have grain mustard but my favourite stroganoff so far
ELAINE BAILEY says
OMG – Thank you so much for this delicious recipe! I made it with sliced up sirloin tips and since I didn’t have any brandy, I used Drambuie and is so savory and fulfilling. A new favorite!
vikalinka says
Sounds like you’ve made it your own, Elaine! Well done!
Best, Julia
Vivian says
I love this recipe and so has anybody I have ever served it to!! I have a couple of questions though:
1. You say in the recipe to cook until the alcohol burns off…how long should that take? I have no idea..
2. When I cook the mushrooms and onions in the first step in the recipe, a large amount of liquid is created. Should I keep that liquid when I put the mushrooms and onion back into the pot? (I use a Dutch Oven) Or should I discard it?
3. The only difference I make to this recipe is adding about a teaspoon or a little more of Worcestershire sauce. I love it!
Thank you so much for a wonderful recipe!!
vikalinka says
Hi Vivian, great questions.
1. How long it takes for the alcohol to burn off depends on how high your heat is, so instead of a time marker I rely on the visual. The brandy you add should reduce in volume to almost nothing and it happens within a minute. I hope this makes sense.
2. I brown mushrooms on high heat as well, you want to see actual browning. This is where flavour comes from, mushrooms shouldn’t be just grey but golden. You will have less liquid if you use this method. If there is some liquid that is still left, keep it in for flavour.
I hope this helps!
Best
Julia
Linda says
Absolutely the BEST!!! Made it for dinner while decorating for Christmas everyone loved it and was perfect comfort food at end of a busy day. You instructions were very helpful. Will absolutely try other recipes. Thank so much.
vikalinka says
What a wonderful outcome! Thank you for sharing this with me, Linda.
Elise says
Is old style mustard the same as whole grain? If not, can it be used as a sub? Thank you!
vikalinka says
If you see whole mustard grains inside the jar, then yes!
James says
Hello Julia,
Firstly, I want to say that I really enjoy your recipe. I have been using it and doubling it for quite some time. Nevertheless, I was at my local grocery store and saw that they had fresh bay leaves for sale. Most grocery stores where I live do not sell them, so I have only cooked with dry bay leaves. Do you recommend using fresh bay leaves over the dry bay leaves in your recipe?
vikalinka says
I am so happy to hear you’ve been enjoying this recipe, James! I use fresh bay leaves when I have them, otherwise I use dried leaves with the same success. When I was growing up the only bay leaves, which are a staple in Russian cuisine, I ever saw were dried.
Chelsea says
What can I sub the brandy with? Balsamic vinegar or Worcester (sp?) sauce? We don’t buy/use alcohol. Thanks!
vikalinka says
It’s fine to simply omit brandy. I wouldn’t use balsamic vinegar…very different flavour.
Chelsea says
Thank you!
Kim says
Can I sub with a good whiskey? Making this for 10 ppl tomorrow. Yummy!
vikalinka says
Absolutely, I often do!
Kim says
Thanks so much! Making it for 5:00 and am itching to get a move on as I know the scent will be amazing! Why is patience so HARD? In place of store bought sour cream I practiced making a homemade creme fraisch from chef John at Food Wishes on youtube A true happy marriage.😊
vikalinka says
Oh homemade creme fraiche is something else! Enjoy!
Amy says
I would love to make this recipe as it sounds amazing. I was just wondering what kind of pan you used in the video to make it?
vikalinka says
Hi Amy, it’s an enameled cast iron pan. Enjoy the recipe!
Gav says
Hi I want to try this
Do you serve over the top of the mashed potatoes/shoestring fries? Or do you serve them as side dishes?
I would be very interested to know
vikalinka says
I almost always serve beef stroganoff over mashed potatoes. I don’t combine them myself if that is what you are wondering. People help themselves.
Maskedgirl says
This is the BEST stroganoff recipe I have ever eaten!! The culmination of beef (I used flank steak), mushrooms, onions ad other ingredients are superb!!
vikalinka says
Thank you so much!
Mandolyn Gambino says
Hello. I’ve been wanting to make a real homey style beef stroganoff lately. I find your recipe brilliant. Only, I have a question. I have a bad food allergy in which I can’t have anything with mustard or a beef broth or vegetable broth. Would you have any recommendations of anything I could substitute to those ingredients and still get the right taste. Thank you.
vikalinka says
Sorry about your allergies, Mandolyn, unfortunately I can’t think of anything to substitute mustard with other than a tiny amount of horseradish mixed with mayonnaise or so you can just skip it. You can absolutely use chicken broth instead of beef or vegetable.
Toni says
This was really amazing! My whole family loved it!
vikalinka says
So great to hear, Toni!
April says
I had no idea beef stroganoff was a Russian dish! That’s really cool!
Rachael Yerkes says
One of our family favorites
Lisa says
I wanted to impress my new partner and he loves everything I make. I had eaten this dish but never made it and when I asked him for some ideas what to cook he requested this dish and I found your lovely recipe.He was very pleased.I only had a non stick pan but still turned out very tasty so it can only turn out even better when I buy my skillet pan.Thankyou I’ve found so many recipes to try of yours just from finding this one 😊 x
vikalinka says
So glad you found my recipes, Lisa! Enjoy!! 🙂 x
Taylor says
Such a classic and delicious dinner! Love that creamy mushroom sauce!
Kara M says
I’ve always had my stroganoff with noodles, but it sounds delicious with mashed potatoes. Can’t wait to give it a try!
L says
Have you tried using whole fat greek yogurt instead of sour cream? How did it turn out? 🙂
vikalinka says
I haven’t tried it myself as I find Greek yogurt a bit too sharp for this dish.
L says
Thanks for your reply! I did try it last night the flavor was not bad, I did not use whole 1 cup of yogurt though.
The sauce somehow reduced to very little as well, I am sure there was something I did it wrong lol
Thanks for sharing the great recipe. Next time I should try to use sour cream 🙂
Phil says
How come you don’t like to use noodles?
vikalinka says
Hi Phil, noodles are not traditionally served with Stroganoff in Russia. Mashed potatoes or fried shoestring potatoes are the norm. However, if you prefer noodles, I won’t stop you! 🙂
Lynnley Wilson says
Can you substitute Sherry or or Marsala for the brandy and if so, which would be better?
vikalinka says
Hi Lynnley, I wouldn’t use any alcohol that is sweet as it will give a very different flavour to Stroganoff. If you have dry sherry, then yes. If it’s sweet I would give it a miss, the same goes for Marsala.
Lynnley Wikso says
Thanks for getting back to me so quickly. It IS a dry sherry & it smells like it would be good with the flavors of this dish. Am making it tonight for dinner so will let you know how it turns out 🤞Thanks for posting this recipe, btw. It was just what I was looking for!
vikalinka says
Perfect! Enjoy!
Anne says
I made this almost exactly as written only omitting the parsley because I didn’t have any and I used Cognac instead of Brandy. It was delicious! However, I think next time I will use white wine instead of cognac. This dish is definitely worthy of being served to ‘company’
vikalinka says
I completely agree, Anne! Apart from being delicious, it is also quick and easy, so won’t be tired to enjoy your company!
Ines says
This is a wonderful recipe. I have tried several different recipes for this dish over the years because my husband loves Beef Stroganoff and he said this is the best I’ve ever made. Thank you for sharing it. I will be serving this to company as well!
vikalinka says
My pleasure, Ines! Enjoy!!
Fay Mannion says
I made this for our dinner this evening and have to say it’s the loveliest Stroganoff. I had ran out of brandy but had a little bit of Merlot left over so I used that instead. Also, I used Dijon mustard as we prefer it.
Such a lovely recipe, hardly took any time to cook and delivered on flavour. We had ours with root veg mash and green veg.
Looking forward to making it with chicken next time and serve it with rice.
Thank you for this lovely recipe =D
vikalinka says
Aw thank you for sharing this with me, Fay! If you do make Chicken Stroganoff I have a slightly different but no less delicious recipe for it as well
Fay Mannion says
I will be checking that out then! 😛
Mark says
My honey and I love this Stroganoff!
Mark says
We used freshly picked Morel mushrooms in place of the crimini and it was amazing
vikalinka says
I can only imagine, Mark. Morel mushrooms are delicious!
Tony says
This is a great recipe. I’m the 72 year old male cook of the household and was looking for a different approach to this recipe – 1, because I never prepared it before and, 2 because I remembered my mother serving a version of this about 50 something years ago, and it was good.
I followed the preparation and used beef tenderloin, creme fraiche, and Symbole National XO Brandy, from France. I’m not a Brandy person, but this inexpensive one was recommended by the spirits guy at Total Wine and it was a home run smash for adding beautiful flavor to the dinner. Served the Strogonoff with rice pilaf and green beans. And the kicker? Put the leftovers in a tupperware container and they tasted even better two days later. Caution, don’t slice the beef too thin as it cooks quickly in a cast iron skillet. Enjoy.
vikalinka says
Sounds like a delicious meal, Tony! I absolutely agree that brandy doesn’t have to be expensive to make a big difference in this Beef Stroganoff. In fact it would be a crime to use a rare brandy in cooking!
Bethany S Green says
I love this recipe. I never really liked stroganoff until I had it over mashed potatoes. Superb together. I tried other recipes but none have the richness of flavors this recipe has. Thank you so much for posting it. It’s now my favorite meal!
vikalinka says
You are very welcome, Bethany!! So happy to hear that. If like mashed potatoes, you can also try Stroganoff over crispy fries, which is how it’s often served in Russian restaurants.
Alex osborne says
What about nutmeg in the sauce? I normally make it with nutmeg. Is that not traditional?
vikalinka says
Hi Alex, nutmeg is used in baking in Russia but not too often if ever in savoury dishes, at least not in the last century. That being said, go ahead and use nutmeg if you like it!
David says
Hi what about using a little tomatoe purée
vikalinka says
Hi David, I add a little of tomato puree to my Chicken Stroganoff but I find it gets lost in bold beef and mushroom flavours here.
Stephen says
julia, *amazing* and very fast recipe! used a lovely texas port instead of brandy, and chicken stock instead of beef, and doubled the recipe. quick and fantastic over rice!
огромное спасибо! 🙏
vikalinka says
That is great Stephen. Now I really want to sample Texas port!!
marketa says
delicious! just like I remember my parents making it. yum!
Cheryl says
My go to. Love this recipee. I’ve used stew meat, ground beef and venison depending on what I have available. The whole grain mustard makes all the difference! Thanks for sharing!!
vikalinka says
So happy that the recipe works with such wide variety of meat, Cheryl. Thank you for sharing!
Trish says
What can you substitute for Brandy?
vikalinka says
You can use whiskey or leave it out, Trish.
Silvana Mastrolia says
Excellent! I made it today for the first time. And served with mashed potatoes. Thank you!!
vikalinka says
You are very welcome, Silvana!
Liz says
My mother always served her Stroganoff with kasha. My husband prefers noodles, but would like mashed potatoes. I substituted white Vermouth for the brandy. Mother also used fresh dill and fresh parsley in her Stroganoff.
I had some “select” filet and used that for the meat. Select filet is about the same price as good quality sirloin, but is a little more tender.
Thank you for sharing your recipe and memories.
I keep a jar of Better Than Boullion beef stock concentrate on hand. Far tastier than those cubes.
vikalinka says
Yes, Stroganoff is delicious with buckwheat kasha, Liz!
Lucetta says
Hi, I have a stroganoff recipe my Croatian baba very similar that I’ve made for years, but use round steak and have to cook it to death to get tender. I’m going to try your recipe tomorrow and use better meat. My question, we have always added horseradish, have you ever tried it that way? I just don’t want to mess it up as I have my son and family coming for dinner and stroganoff is his bday dinner request.
vikalinka says
Hi Lucetta, I’ve never tried horseradish in the sauce and actually have never heard of it being used in Stroganoff. It’s something that is eaten on the side in Russia. 🙂
Linda Schmidt says
Excellent recipe. I used mushroom stock instead of beef stock. We dislike brandy, so used red wine (a Barbera) instead. Not traditional, but absolutely terrific! The mushroom stock mellowed it, making the recipe similar in fullness to that made with brandy (which we tried, but didn’t like as we dislike brandy). For those wishing to make ahead, make everything but don’t add the sour cream until you heat it up.
vikalinka says
Thanks for your tips and feedback, Linda!
Rachel says
That was delicious! I cooked it just as you instructed and it was perfect. Can’t wait to try more of your recipes.
vikalinka says
Amazing! Thanks for sharing, Rachel!
Sue says
This stroganoff was really delicious–my entire family enjoyed it! I used leftover frozen beef roast cut into thin strips.I did not have grainy mustard, so I added 2 teaspoons of dry mustard. I cooked the mushrooms separately due to family preferences. The full-fat sour cream was really good. I can only imagine how decadent creme fraiche would taste.
Thank you for really quick and superb recipe!
vikalinka says
You are very welcome, Sue. Thank you for sharing this with me.
Philippa Vella says
I did try this recipe. I used fresh cream but it remained quite lose. Should it reduce and become thick? What did i do wrong? What can i do next time?
vikalinka says
Hi Philippa, it all depends on the fat content of the fresh cream you used. 35% and up will produce thicker sauce and yes, you can always reduce it to desired consistency. This recipe is written with sour cream or creme fraiche in mind, which is usually thicker, so that might be the reason the sauce wasn’t as thick. Please note creme fraiche and fresh cream are not the same.
Kathleen Jamieson says
Sometimes I dust the beef in corn flour prior to frying it, which helps to thicken the sauce at the end of the process
Trish Southway says
Amazing!!! Made it with chip steak (paper thin sliced round roast) Came out perfect served with cauliflower mash to try and keep it keto!
vikalinka says
Sounds delicious with the cauliflower mash, Trish. I’ve done it myself a few times!
Patty says
Making this for the second time tonight- I’ve tried 3 or 4 different recipes since I made this the first time and this one really is the best! My man keeps asking me to make this one. Delicious! Thanks for the recipe, Vikalinka!
vikalinka says
Excellent, Patty!!
allan says
Made this tonight, was really delicious 😀
I disagree with the no pasta thing, but I looooove pasta so I had to have pasta 😀
Only thing I did different was make it with Kangaroo, which I should have known better being a lean game meat. Not the best for this sort of dish where its very hard to keep meat rare-> medium rare. But turned out tasty.
vikalinka says
I love the fact you made it with Kangaroo, Allan!! How incredibly exotic!
Tony says
Not really vikalinka, we have about 10million roos in Australia so not exotic, just plentiful 🙂
Suzanne says
You gave me a smile here in Illinois! Kangaroo!!!
Tanja B says
This recipe looks awesome! I can’t wait to make it. I am planning to make it the day before and reheat it for my dinner party. Is this an option, or will it ruin the dish? If you have any tips for reheating, please share. Thanks!
vikalinka says
It’s absolutely fine to reheat it, Tanja. My only piece of advice is to reheat on low heat, so the sauce wouldn’t separate.
Carla Colangelo says
Hi,
I am planning on tripling the recipe for a family brunch…making it a day ahead of time and reheating it. I’m wondering whether I should make 3 separate batches in the heavy skillet, and then transfer to my le crueset 5 qt dutch oven for reheating or just make it in the le crueset. I’m concerned about getting the proper thickness of sauce if I have all that meat in one batch. Suggestions?
vikalinka says
You can make it in your le creuset, Carla, just make sure you are browning the beef in batches to avoid ‘steaming’ it instead of searing. I wouldn’t worry about thickness since you are reheating it, which always causes some reduction. Or you can always add 1 tbsp of flour if you prefer it thicker.
Tanja B says
I would love to make this the day before and reheat for my dinner party. To lessen the risk of curdling I am considering substituting heavy cream for the sour cream. Do you think this would work with the recipe? Also, I’d love any tips about reheating.
vikalinka says
You can definitely use heavy cream here, Tanja. I prefer sour cream because it gives this otherwise very rich dish a hint of tangy flavour and it’s really lovely but heavy cream will work too.
Lisa McClanahan says
…sorry I didn’t mean to say Kathy . Hi Vikalinka☺️
vikalinka says
No problem!! My name is actually Julia. 🙂
Lisa McClanahan says
Hi Kathy, Can I substitute dry red wine for the brandy?
vikalinka says
I would go with white wine over red in this recipe, Lisa. Best, Julia
Regina says
I look forward to trying your Beef Stroganoff recipe. Is there something I could substitute the brandy with?
Thank you for sharing this lovely recipe.
vikalinka says
Hi Regina, brandy could be substituted with whisky but if you are looking for an alcohol free version, you can simply omit it. Best, Julia
Aleta says
Can I use Cognac if I don’t have brandy
vikalinka says
Absolutely, they are essentially the same thing. 🙂
Heather Mayo says
I’m about to try out your recipe and I am very excited to do so. My recipe is more time consuming than yours, so if this is a hit like others have said, then this will be my go to moving forward. I’ll post a pic to your insa when done! I’m topping with some fresh dill and chives as that is the only fresh herbs I have on hand, and I’m serving over egg noodles. Eek! I know!!! Not what you seem to like, but it’s soooooooo good! Haha! With that said, the next time I make this I swear I’m serving with mashed potatoes. Really, when I make mashed potatoes I always have more than enough left over for another meal and will make Shepherds Pie, but now I have another go to for leftovers! Super stoked. Thank you for your time and pic plus follow up coming shortly!
vikalinka says
I hope you enjoy it, Heather! Beef Stroganoff is really not a complicated recipe and shouldn’t be time consuming. 🙂
Pamela says
Hello i made this last night and it was the best beef stroganoff recipe ever. So simple so flavourful The brandy adds to the layers of richness. Thank you for sharing your family tradition with ya. Yummy I’m so glad i have a tiny bit of leftovers for my lunch today
vikalinka says
Very glad to hear that, Pamela. Enjoy your leftovers!
Amber Rogers says
Went to St Petersburg this month .. beautiful place . Had a beef stroganoff there. .. cooked this recipe and it’s delicious .. thanks
vikalinka says
You are very welcome, Amber! Thanks for stopping by!
Nova says
I love stroganoff with noodles!! I’ve a,ways eaten them that way but mashed potatoes would be great too. And starchy component would not go amiss. I think whatever you like is perfectly permissible.
vikalinka says
You can absolutely eat Beef Stroganoff with whatever you like, Nova. I am simply sharing what is traditional since it is my cultural background. Many people might not be aware that in Russia stroganoff is always served with potatoes. Learning about other cultures is fun! 🙂
Ashleigh says
Amazing!
Jana says
Excellent recipe
vikalinka says
Thank you, Jana!
Kathy says
Thank you. This brings me back to my Ukrainian Grandmother making this, and yes, ALWAYS over mashed potatoes. I tried to recreate hers but it never tasted the same. I now know i was missing the brandy. This recipe is a keeper! Thank you!
vikalinka says
You are very welcome, Kathy! Mashed potatoes is the perfect fodder for this brandy laced beef stroganoff! 🙂
Jeanette says
If I double the recipe would it serve 12? I go to the beach with 12 on a Saturday and am in charge of Sunday dinner. If I make this ahead, will it freeze and reheat? Any help appreciated.
vikalinka says
Hi Jeanette, if some of those 12 are children, then yes! I would make sure there are sides like salads, bread, rice or potatoes to stretch this meal over 12. I wouldn’t freeze Beef Stroganoff, some brands of sour cream tend to separate after being frozen and reheated. It’s perfectly safe to keep it in the fridge for a couple of days. Also, reheat over low heat once again to avoid separation and curdling.
KM says
Hi. I have a simple question. Could this be topped over buckwheat kasha? Or would this be non-traditional?
I will be trying this recipe later for dinner!
vikalinka says
You can absolutely eat beef stroganoff over buckwheat kasha and it will be very traditional!! I often do.
erin brandt says
I don’t want to say this recipe is the most popular for a reason. There are so many other recipes on here that should definitely be tied for most popular. HOWEVER, that being said, this recipe is the most popular, for a reason. 🙂
vikalinka says
Hahaha, thank you, Erin. The popularity of this recipe really took me by surprise since it’s such an easy one and something that we eat so often!
Karl says
Sounds absaloutley delish
vikalinka says
Thanks, Karl!
LiLi Taylor says
Hi There!
Two questions:
1. I don’t know much of anything about brandy… Is there a particular type I should get (or avoid?) I know there are flavored brandies… Are there better/worse brands?
2. I’ve been scouting Strog recipies because I’m going to serve this for a Russian family I’m friends with and I wanted to make them something homey. In other articles I’ve read, people have said that the inclusion of mushrooms is an American thing — that Russians don’t usually add mushrooms into this dish. Is that true?
Thanks for sharing!
vikalinka says
Hi Lili, you will need a regular brandy, no flavour. Any brand you can afford. I assume you are not a brandy drinker, so I wouldn’t splash out on an expensive bottle. AS far as mushrooms go there are absolutely mushrooms added to Russian Stroganoff. Mushrooms are a huge part of Russian cuisine and they are added to Stroganoff unless people are allergic to them or don’t like them for some reason.
Pamela Goodrich-Boggs says
This is truly the best beef stroganoff I have ever had. I tried it with the non-traditional pasta made from scratch and with the mashed potatoes and Wow! Amazing!
I had to make a few modifications because I didn’t have everything in stock. So I used homemade cream of chicken soup (not store bought) in lieu of the beef stock and Jamesons’ Irish whiskey instead of the brandy.
This will be the only recipe I use for making this ever!!!!
Thank you so much for sharing this with us:)
Spaciba Bollshoi (they need to add a Cyrillic alphabet)
vikalinka says
I am so happy to hear that, Pamela!! I often use whiskey myself when I am out of brandy! 🙂
Cindy says
Made this for dinner tonight; minus the mushrooms (family’s ; though not my preference). It was delicious! I was skeptical about the brandy; but it definitely added a depth of flavor. I have saved this to my “keeper dinners” and will make it again for sure. Thanks for a great recipe.
vikalinka says
Thank you for a lovely feedback, Cindy! Hopefully one day you can make it with mushrooms just for yourself. It’s divine! Best, Julia
Mike says
I wonder, could Morel mushrooms be used for Stroganoff?
vikalinka says
I’ve never tried but I can’t see why not, Mike. Morels are wonderful and will probably add another dimension of flavour to this dish.
Erika Baker says
I just cooked this last night and it was delicious! Thank you for the recipe! xx
vikalinka says
I am so happy to hear it, Erika! Yay!! 🙂
Shannon says
I had a craving for beef stroganoff, I have not made it in years, (hubby hates onion and mushroom) this recipe was sooo good. I had some creme fraiche left over from Christmas which initially inspired me, and a pound of chuck roast left over from another recipe, I was expecting it to be a little tough due to the cut of meat, but I added a little extra stock and let it simmer for an extra half hour, it wasn’t as tender as a good steak would have been, but it wasn’t too bad at all. And the flavour.. reallllly good!! I did serve it with mashed cauliflower, perfect for a low carb meal. Even my mushroom and onion hating husband ate it (some mushrooms pushed aside though)
vikalinka says
I love the cauliflower mash here, Shannon. I am going to do it myself as I am going low carb after Christmas to shed a few holiday pounds. So happy to hear you and your husband enjoyed it! It’s such creamy comfort!
Judy says
I must say I haven’t made Beef Stroganoff for a long time, My son just asked me to make some. I have a recipe in my (very old) Time/Life cookbook. I haven’t looked at it for ages, as I, too, am a great believer of “winging it”. It is a recipe from Sofka Skipwith’s book: Eat Russian. Funny, when I last looked, Mr Google hasn’t yet been invented. Just discovered she is quite famous (for things other than her cookbook)
Anyway, reading your recipe sounded quite familiar, so I dragged the book out to compare. It is very similar, except it has a tablespoon of pureed tomato and 30gr of flour(which is made into a roux)
I will definitely try your version, sounds simpler.
The one thing she says (which may answer one of the comments above) is: “If the meat is cut too thin, it hardens in cooking”
vikalinka says
I just looked her up Judy and wow, what a remarkable woman. I’ve never heard of her before or her book. I am going to try and find it. Good luck with my recipe. I hope you like it. Best, Julia
Eva says
I made this dish for my boyfriend tonight and if I get a marriage proposal in the near future, I’ll have you to thank. It was unbelievably delicious, each bite revealing another layer of beauty. Thank you!!!
Eva says
iPad glitch! 5 star rating for sure!
vikalinka says
Favourite comment of the year!! I hope the marriage proposal is on its way!! Best, Julia
Linda Hay says
I seem to have a problem with my sauce curdling, just a little, after I add the sour cream or yogurt; any suggestions as to what I’m doing wrong? Other than that it’s a very good recipe. Thank you.
vikalinka says
Hi Linda, sour cream can sometimes curdle at high temperature, so I would suggest lowering your heat a bit or take the pan off the heat, add sour cream and warm it through on low simmer. If you are doing all that and it still separates, I would try another brand of sour cream as it also can be a factor. DO let me know if that helped!
Cynthia says
The way I have always prevented curdling is that you add a bit of the hot stroganoff to the cream mixture, stirring well, than a bit more, etc, before then adding the mixture back to the pan. Adding the hot ingredient gradually to the cold sour cream tempers.
Carley says
Hi i made this last night for myself and my Mother, i am currently on a non dairy health kick so made this recipe exactly but subsituted butter and cream/sour cream for non dairy alternatives and it was still beautiful! Definately one of my go to recipes now!
Oh and i served it with wild rice and lemony green beans (i am from the uk) 😉
vikalinka says
That is so awesome that the recipe still works with non-dairy substitutes! Thanks for sharing, Carley!
Caroline C says
Hi, Vikakinka,
I found and prepared your recipe last night, substituting white wine for brandy and omitting beef stock and parsley because I didn’t have any. I threw in some Worcestershire sauce to help compensate for the missing beef stock. A roaring success!
I’m writing because, by coincidence, I came across a recipe that was in a fund-raising cookbook published in 1948, by some US military wives then living in Germany.
After ready many of the comment on this page and ascertaining that no one had confessed to using “catsup” in their version, I thought this would be worth contributing. The cookbook is charming, too.
BEEF STRAGENEUFF
(Is that a German spelling of Stroganoff, or a little joke?)
1 large onion (sliced)
1 T butter
2 lbs. round steak (cut in strips)
3 T soy sauce
6 T catsup
2 C sour cream
***
1 T flour
2 T water
1/2 C mushrooms
Cook onion in butter until clear. Add meat and brown.
Add seasonings and cream. Cook slowly until meat ls
tender. Mix flour and water together and add, stirring
until thick. Add mushrooms and serve on rice.
The article about the book is here, on slate.com:
http://www.slate.com/blogs/the_vault/2017/08/04/a_cookbook_published_by_american_women_during_the_berlin_blockade.html
and a scan of the book itself is here:
http://www.berlinbrats.org/pdfs/49Vittles.pdf
vikalinka says
This is interesting because of the book’s historical value but definitely an Americanised version of Stroganoff. There wouldn’t be catchup or soy sauce in an authentic recipe since they are very non-Russian ingredients. 🙂
Michael says
This recipe looks amazing, but I don’t like sour cream. Could I substitute milk or whipping cream instead?
vikalinka says
You could use whipping cream, Michael but a slightly tangy taste is what characterises Beef Stroganoff, otherwise it will just taste like a classic French dish. Russian smetana (sour cream) tastes less sour if you have an Eastern European shop nearby!!
Tamara says
What’s up with the mashed potatoes, I was always taught it was pan fried potatoes. I can’t stand pickles = YUCK!
Conor says
My grandmother used to make hers with dill pickles and it was SO GOOD! never been able to find a recipe with them included until today. Спасибо!
vikalinka says
You are welcome, Conor! Enjoy!
Priscilla DePetris says
I made it one time in 1975 for a guy I was dating that was from Bulgaria. A friend of mine gave me a recipe he had from an International cookbook. I must have spent a half a weeks salary on the ingredients (made a sour cream cake too). He sits down and says “I’m not very hungry” and puts about a tablespoon of everything on his plate. I was so pissed when he did that…but then he took his first bite and his eyes lit up and says “This is fantastic! I have had this is Russia and this is just as good or better!” He ate two whole plates of it, plus my cake. I was very pleased. Have not made it since then, but may just have to make it this week. Your recipe looks very good and easy too.
vikalinka says
Hahaha I love your story, Priscilla! You were vindicated by your cooking! 🙂 Let me know how you like my recipe.
Laura Warner says
I am looking forward to trying your recipe. My Grandfather was from Russia, and he made excellent stroganoff. It is one of my favorite things to eat.
vikalinka says
Great! Let me know how you like it, Laura!
Desiree Anthony says
I prepared this today and added some garlic, a little bit of low sodium soy sauce and a little tapioca flour to thicken it up a little. The mustard and brandy really give it a very nice flavor and this is by far the BEST Stroganoff I have ever made. I served it with Jasmine rice. If you are looking for a good Stroganoff recipe, then look no further – this is it 🙂 Thank you for sharing such a wonderful dish.
vikalinka says
Thanks you for your feedback, Desiree! I am happy to hear you enjoyed my Beef Stroganoff and you are very welcome. I hope you can try other recipes on my blog! 🙂
Silvana Filomena Mastrolia says
Thank you for sharing this recipe. I appreciate authentic recipes that reflect tradition. I’m going to make this today with the proper sides of potatoes and pickles. Yes, please post more Russian recipes! I adore Russian borscht; there is a version I always have at the Olive Tree Cafe in Greenwich Village NY, made with beef flanken; a Ukrainian friend told me that it’s authentic. They won’t give away the recipe but has dill, cabbage, beets, tomato and a touch of apple. If this is indeed Russian, I would adore a recipe. 🙂
vikalinka says
I hope you do like it, Silvana Filomena. There are quite a few Russian recipes on the blog. You can find them here https://vikalinka.com/category/recipes/russian/. Enjoy!!