Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy! All you have to do is to follow my detailed instructions!
Serve this classic Russian dish with out creamy Herb and Garlic Mashed Potatoes and our homemade Rye Bread for a truly unforgettable meal.
I’ve been thinking lately that I don’t share nearly enough Russian recipes here. This needs to change. Pronto.
When life gets especially hectic cozy, Slavic food laced with butter and sour cream comes to the rescue once again and save the day!
Why is it called Beef 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, which I have to admit is classic.
The original recipes was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce.
However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland, and interestingly enough the world over.
How to make it
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. And most importantly when extra comfort is needed.
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.
What cut of beef is best?
First off, the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it!
Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.
You can even use chicken as I did in this impossibly popular version of Chicken Stroganoff. I varied the recipe a bit to make the delicate meat of chicken shine.
Julia’s 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 the wonderfully complex flavour comes from.
What do I serve with Stroganoff?
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! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance!
You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Try them, you won’t be able to go back to egg noodles.
You can, of course, serve beef stroganoff over egg noodles like I did with my vegetarian version here. This creamy dish also goes extremely well over plain rice. Let the sauce provide all the flavour!
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
This recipe was originally published in 10/2014. Updated with new text and a video in 09/2020.
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 1 onion thinly sliced
- ½ lbs crimini mushrooms/chestnut mushrooms sliced
- 1 lbs beef steak (I used sirloin) 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 over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat.
- Serve with mounds of mashed potatoes or rice.
Video
Notes
- If the sour cream taste is too strong for you, replace a half of it with heavy cream.
- Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split.
Katy's mom says
I had some thawed strip steaks I needed to use. We were tired of of the same-old, same-old, so instead of grilling them I made stroganoff. The Vikalinka recipe is a favorite with my family, but we dislike overcooked strips of meat that can be dry and chewy. I solved this by frying the steak first, BEFORE slicing it, and letting it rest while making the rest of the dish. I then sliced the steak into inch-thick strips (that were still medium-rare) and added them to the finished mushroom sauce, along with accumulated juices. The steak will lose most of its pinkness in the warm sauce but it remains tender and juicy.
Julia Frey (Vikalinka) says
Sounds delicious!!
Danielle says
Amazing recipe! Reminds me of the Beef Stroganoff I had at Ukrainian East Village in NYC – an authentic Ukrainian restaurant with the best stroganoff!
Thanks for sharing!
Julia Frey (Vikalinka) says
My pleasure, Danielle! So happy you loved it.
Diane says
Absolutely wonderful! No other recipe compares to this. Very yummy!
Julia Frey (Vikalinka) says
That is so great, Diane!! Thank you so much for your review. I am absolutely thrilled you loved my recipe.
Sammie says
Julia, what a delicious looking dish. I am so looking forward to making this for my family. Thank you so much for sharing such a mouth watering recipe.
Julia Frey (Vikalinka) says
My pleasure, Sammie. Enjoy!!
Toni Dash says
Everyone at my house really loved it!! So comforting and easy to make!
Julia Frey (Vikalinka) says
Love hearing that!
Lauren Kelly says
I have been meaning to comment on this because I have made it so many times and my family loves it. Thank you so much!
Julia Frey (Vikalinka) says
My pleasure, Lauren!
Beth says
My family and I enjoyed this recipe! It was so delicious and flavor filled! Can’t wait to make this recipe again!
Liz Murphy says
So easy to make and tastes amazing, thoroughly recommend!
Cheryl says
My new “go to” Stroganoff recipe, the BEST. So many other recipes for stroganoff add flour, it’s not necessary. Many other recipes call for Worcestershire sauce, the brandy & bay leaf in this recipe, beats that for flavour.
Julia Frey (Vikalinka) says
I am so pleased to hear that, Cheryl!
Lisa Leonard says
The best ever! used parpadelle egg noodles! absolutely best stroganoff ever! made roasted asparagus too! and a salad! Have to try everyone!
Julia Frey (Vikalinka) says
Thanks so much for your wonderful review, Lisa!
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
Christina says
Hi, if I leave out the alcohol, will there be less sauce since there’s less liquid going in? Are there are adjustments to the recipe if I leave out alcohol? Thanks!
Julia Frey (Vikalinka) says
Hi Christina, you can leave out the alcohol, it mostly burns out, so you won’t be left with less sauce.
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!!
Kaye D says
My Mom always dredged the steak strips in flour which thickens the sauce a bit. Sauteed the onions and added just a little garlic. Usually thick enough for us and we always had ours served over wide noodles, Fresh green beans seasoned with bacon drippings and thick crusty hot bread.
Jamieanne says
My first time making beef stroganoff! Your recipe was so easy and so amazingly delicious! Will definitely be making it again! Thank you! 🙂
vikalinka says
Awesome! Happy to hear you enjoyed it!!
Joyce Feltz says
Vikalinka, I love your responses to people’s questions, and variations. I’m one to look at a whole lot of recipes for what I want to make, then choose the best of what I see. And I like to adapt recipes to what I have on hand, what is available locally, or what I can afford.
My local market had a sale on small crimini mushrooms, which made me think of stroganoff.
I bought stew meat. Okay, not the best, but I will cut it into strips as best I can. I will get some Brandy, as that seems to add a lot of flavor. I’m accustomed to serving over noodles, so I will probably do that. I’ve thought about Dill, versus parsley, and will probably add dried dill, as that’s what I have on hand.
Creme Fraiche is very expensive here, so I’ll probably opt for sour cream.
I love chefs, like you, who allow for, and accept those who need to make changes, because of cost, availability, or convenience. There are so many wonderful recipes which can be adapted, and it’s a real shame that some chefs insist on following their recipes to the letter.
I can’t wait to see what you come up with next!`
vikalinka says
Great to hear your feedback, Joyce!! Thank you for your kind words. 🙂
AUDREY says
Just made it and eating it now. I made it with rump steak and it is gorgeous xxxx
vikalinka says
Yes, so happy to hear it! Rump steak is perfect for it, Audrey. Bon Appetit!
Yuliya says
Ultimate comfort food. Does not get old. Thank you for the recipe!
vikalinka says
You are so welcome, Yulia! We never get tired of Stroganoff around here either!
Jessica Danforth says
Never have purchased Brandy in my life. What should I look for when purchasing or what brand would be good to purchase?
vikalinka says
I would just buy something that is within your price range and what is available in mini bottles since it doesn’t sound like brandy is something you drink, Jessica. I just use whatever I have on hand and what my husband buys. I am not even sure about the brand.
Darna says
I’ve tried your beef stroganoff. My husband loves it. I followed what you said and used a grade ASAP beef. Definitely will cook this for friends.
vikalinka says
That’s so great, Darna!! It makes me so happy when my readers find my recipes helpful and delicious.
Charlie says
Great meal.
Can you freeze the left overs or will the sauce split?
vikalinka says
Yes, I would expect for the sauce to split, Charlie. Eat it all up while it’s fresh! 🙂
Mara says
My husband is very fond of beef stroganoff but was also protective of the way he made it which I didn’t really enjoy. I made this recipe and he smiled so big saying “you can make this for me again!” I think I made my Russian grandmother proud!
vikalinka says
What a great story, Mara! I love it when my recipes are a win for my readers!! I made beef stroganoff last night as well and used leftover roast beef, it was still pretty darn good!
Lieljan says
Ik zal dit recept gebruiken op kerstavond met fijngesneden paprika en zelf gemaakte kalfsfond en vodka. Een rosbeaf van “het puntje” goed aan gebakken en bleu in sneetjes, overgoten met de ,vooraf gemaakte, saus, en aardappelkroketjes. Dank voor het receptje. Kan niet wachten om er samen met de kinderen en kleinkinderen van te genieten !!!
I will use this recipe on Christmas Eve with chopped peppers and homemade veal stock and vodka. A rostbeaf of “tip” well cooked and bleu slices, topped with the pre-made sauce and potato croquettes. Thanks for the recipe. Can not wait to enjoy with the children and grandchildren !!!
vikalinka says
Sounds wonderful, Lieljan!! Merry Christmas!
Kathy says
Made this 2 weeks ago. Definitely a keeper! We love egg noodles with this; no apologies! Great recipe ????
vikalinka says
Love your unapologetic attitude, Kathy!! In retrospect, perhaps I was a bit harsh in regards to noodles! 😉
Lise Noury says
I love that 2 years later you are still getting prayers about this. I was looking for a Stroganoff recipe as we decided to do that for our family supper on Christmas eve. I will use your recipe I feel confident it’ll be just the thing! Sorry turkey supper…. lol I’ll come back and rate it after the holidays 😉
Dave says
You might not like my story, as my family was very poor on welfare, so mom made me beef stroganoff with hamburger, flat noodles, sour cream, and a packet that said stroganoff from the store. I really liked it. I like sour things. I do not drink either, and mom didn’t add any. Would Pinot noir work? Or for your recipe can you suggest alternatives if do not have Brandy on hand?
Is boiling beef bad? Can’t just fry it afterwards? I ask cuz I can make beef stick with boiling beef and onions and garlic.
Dave says
Beef stock not stick
vikalinka says
If you don’t have brandy on hand, you can just skip it, Dave. Pinot Noir or any other red wine is just a wrong flavour for Stroganoff, you can use a splash of white wine though. Also, are you asking if you can first boil beef and then fry it? I am afraid it would make it quite tough and flavourless. Searing the beef and then deglazing the pan with some brandy is what give flavour to the sauce.
Nicole says
I want to make this and have some the following day would I leave the crime fraiche out of the next days portion and add when hearing it? Or can I reheat with creme fraiche?
vikalinka says
You can definitely make it and reheat it on the following day, Nicole!! Creme fraiche does okay when reheated as long the heat is not too intense.
Nicci says
Can this recipe be doubled for 8 people? Thanks
Betty Clack says
Looks delicious
paul says
This looks good, something like the Brazilian Stroganoff my Wife makes.
vikalinka says
Thanks Paul, I am so curious what makes your wife’s stroganoff Brazilian? 🙂
Marie Andersen says
I just cane across this recipe and want to cook it tonight, however as I’m not much of a drinker I don’t want to buy a whole bottle of brandy. However I agree if the way alcohol deepens the flavor so, I recently got a bottle of dark rum, do you that that would do the job?
vikalinka says
You can use the dark rum in place of brandy, Marie, although it will change the flavour a little bit it will do the trick.
michael connor says
Question, Boris the gopnik puts vodka in his stroganoff. Is this recommended or conventially done in Russia?
https://www.youtube.com/watch?v=hDybFLoOcGg
vikalinka says
I have no idea who Boris the gopnik is but I do know that adding vodka to stroganoff or cooking with vodka in general is not traditional to Russia. I hope this helps.
Ekaterina says
Absolutely the Best Stroganoff recipe!!!!! Thank you Julia!!!!
vikalinka says
Yes! Thank you so much for sharing, Ekaterina! 🙂
Tony Latimer says
I just made this over the weekend. I followed the recipe exactly accept I added a bulb of shallot. When I cooked down the onion I had a good amount of liquid left over. Also, when I seared the beef (maybe because I do not have a cast iron pan) I had liquid leftover. I used all the liquid and added a bit of cornstarch slurry to thicken it a bit. Oh, I also added a bit of half and half too. I wish I could find some Russian sour cream! Thank you for this recipe, it is so delicious. We still have leftovers and we are enjoying it!
vikalinka says
I am happy to hear you are enjoying it, Tony! I love where they are delicious leftovers in the fridge, especially after work!
Paul fiebke says
How do you thicken it up? To thin
vikalinka says
You can cook it longer, which will reduce the liquid and thicken the sauce or use higher fat content sour cream.
Gwyn says
Hi
Excited to try this recipe this evening. Do you chop the dill pickles and add them, or just serve them on the side? Thanks, Gwyn
vikalinka says
Pickles are served on the side, Gwyn! Let me know how it goes!!
Gwyn says
Finally made this 3 days later! So tasty and full of flavour. I made a 3x batch as we love leftovers and I can only imagine it will just get tastier…..! Family wants me to dice the pickles next time and add to the stroganoff. Hope you don’t mind!! 🙂
vikalinka says
Sounds wonderful, Gwyn!! Thank you for sharing and I definitely don’t mind, I love when my readers adjust my recipes to their taste!
Paul fiebke says
I like way you add brandy to it to give it a twist, 2 Table. Dill chopped, some flower and hevey wippen cream on top of cooked beef drippens. I know im boring you so god bless and keep yo the good work.
April says
A bit confused…another commenter asked if dry bay leaf is fine and you replied yes. Does your recipe call for fresh bay leaf? Also, you said in the comments that you add dijon mustard yet the ingredients call for whole grain mustard…which is the best to use? I’ve never tried whole grain mustard. It probably does not make a huge difference but I want to try it the exact way first. Thanks!
vikalinka says
You can use fresh or dry bay leafs, April, just like we any herbs. 🙂 I usually use dry ones as they are a staple in my pantry but photos in the recipe show a fresh bay leaf and that is why a commenter asked the question. The same with the mustard, I use either dijon or wholegrain depending on what I feel like at the moment or what I have on hand. To answer your question which one is better, it all depends on which flavour you prefer. If you don’t like or never had one of them you might not like it in the recipe, so maybe start with dijon mustard.
Kayla says
This was Awesome! I was nervous about adding the brandy because all I had was e&j and that didn’t seem appealing to me. It turned out fantastic with it. I doubled this recipe and added I believe it was a McCormick stroganoff sauce mix packet to the sauce with a bit of heavy cream. Some thyme and as well as chopped garlic with the mushrooms and onions. It surprised me how delicious it was! Seriously, this is a total keeper…it’s going in my recipe box for sure.
anonymous says
No parsley, add green onion, & I like creole mustard & just a little more. Awesome with strip steak, cut into strips.WOW
Ashley says
I just made this tonight (with pork) and it was delicious! I’m trying to cook more Russian dishes since I’m half Russian and tend to favor my Italian heritage in the kitchen, but I absolutely love Russian food. Thanks for this, will definitely make it more often!
vikalinka says
Russian and Italian combination has got to be the best there is!! I am full Russian but definitely have a lot of Italian in me. I am happy to hear you enjoyed my Stroganoff. 🙂
Kent reichenbach says
About to make tonight for dinner wife love beef strokinoff but havent found one she loves hope she likes it from looks of it i know i will
taffy74 says
I want to make this for some friends but one of my guests is a vegetarian. I figured I could make two batches and just leave out step 2 for the veggie batch. Is there anything else I would need to add? I’m not sure what do about the beef stock either. I read somewhere to add a tablespoon of soy sauce to replace the meatiness lost from the beef and beef stock. Is this something you would recommend? Or can you suggest anything else? Thanks in advance.
vikalinka says
I’d be interested to hear how it turns out but am afraid I am no help at turning something like this vegetarian. The flavour of this dish comes from the beef and I am not sure it would stand up well without it. I tend to make vegetable stir frys and curries when I go vegetarian. Here are a few of my favourite recipes. Truffled Lentil and Kale “Risotto” Green Vegetable Thai Curry
Irina says
Thank you for sharing this wonderful recipe! Tons of flavour! First time cooked in cast iron pan, and i am sure this is the way for me now to cook meat!
vikalinka says
Awesome news, Irina!! I love my cast iron pan. It’s also amazing for blini, the thick bottom gives such beautiful colour.
Mike (Milo) Juricich says
Being a Croatian-American I agree that we must retain our cultures cuisines as it’s in our blood! 🙂
I’m looking forward to making this tonight for my Ukranian fiance who “INSISTS” on egg noodles so go figure!?! (I’d have rice or tatos)
Keep up the Russian Recipes as I am sure I’ll be pleased with the results!
vikalinka says
Thank you, Mike! Egg noodles are totally comfort food for some!! I hope you enjoyed your dinner!
Mary says
I’ve tried this recipe 3 times now and I love it each time. Very delicious! Thanks for sharing it 🙂
vikalinka says
That makes me so happy!!! Thank you for sharing, Mary!
Brenda says
I wanted an authentic Russian recipe ready for Euro 2016. I made this yesterday and have to say how delicious it was. Apart from adding some peas I followed the recipe exactly. I have just eaten the leftovers today and it tastes even better! This recipe will now be in our ‘favourites’ folder. Many thanks
vikalinka says
So pleased to hear it, Brenda, although can’t say the same for the fans on both sides. Such a disgrace!
kim says
Not sure what whole grain mustard is …please help
vikalinka says
You can find it in the mustard aisle in every grocery store, Kim.
Michelle says
http://bfy.tw/66zE
Nicola says
Delicious and so easy. Even my daughter liked it and she doesn’t like anything! (I did use egg noodles though since they are her favourite. Sorry!)
Yzabeaux says
I tried this today with lean hamburger meat; omitted the red wine and it was absolutely HEAVEN! Poured it over healthy egg noodles! This is an “orgasmic” recipe packed with flavor! This one is an ULTIMATE KEEPER! “THANK YOU”, Dear Soul, for sharing!
vikalinka says
Thank you for your feedback, I am delighted you enjoyed my Stroganoff.
Shary says
Really super stroganoff! I used a thick ribeye for the meat, sliced crosswise into strips. I didn’t have Dijon mustard so I used a scant teaspoon of the horseradish-mustard I had on hand. Delicious! I also added a couple tablespoons of heavy cream (along with the sour cream) for extra thickening power. This dish thickens quite a bit if you leave it on a warming burner for 10 minutes or so, possibly because of the cream. The brandy and mustard give this dish terrific flavor so be sure not to omit them.
Shary says
Sorry for the duplicate. I thought I’d lost the first version.
vikalinka says
Not a problem, Shary! Thank you for taking the time to comment twice! 🙂
Shary says
Made this for dinner tonight and it was really top drawer. I’m so glad to have finally found a stroganoff recipe I like. Most are either too bland or too heavy on the sour cream. I used a ribeye steak for the meat. I just cut it crosswise into strips without worrying too much about length or thickness. The only change I made to the recipe was to add a couple of tablespoons of heavy cream (for extra thickening), along with the sour cream. This dish does thicken nicely upon standing for a bit, possibly because of the heavy cream. I used a very scant teaspoon of the horseradish-mustard I had on hand. The mustard and brandy really gave it excellent flavor.
vikalinka says
Thank you for you feedback, Shary! I am so amazed that this stroganoff of mine struck such a cord with my readers! It truly is a delicious dish yet so quick and simple to make!
Shelly says
Want to try this. Could Greek yorgurt substitute for sour cream? And maybe Marsala wine instead of Brandy?
vikalinka says
Hi Shelley, I wouldn’t recommend using Marsala wine as it is too sweet and greek yogurt could be okay in this recipe but yogurt is known to separate easily, so make sure your heat is not too high when you are adding it, also it has a sharper taste that is not typical for Stroganoff.
Jo says
Can the brandy be left out ? I don’t use alcohol?
vikalinka says
Yes, Jo, brandy could be left out.
Fai says
Hello, thanks for the recipe.
There are lot of whole grain mustards, which one do you recommend? Is Dijom Mustard good for this?
vikalinka says
Dijon mustard is great, Fai.
Yuliya says
Delicious! Never tried it before but sounded too good to pass. Husband said it was “on point” ????
vikalinka says
So happy to hear it, Yuliya! 🙂 Beef Stroganoff is such comfort food for us, I am so glad other people feel this way too!
Elizabeth says
Oh heavens this sounds absolutely amazing! Bookmarked to try later!
Fai says
Hello. It looks amazing.
Is there something I can use instead of the brandy?
vikalinka says
Hi Fai, you can use whiskey or white wine or skip it altogether although it does add to the flavour!
Munchies and Munchkins says
Excuse me while I drool over your page. This looks awesome.
Choclette says
What fantastic photographs. I almost want to dive straight in and start eating. I used to really enjoy this dish in my pre vegetarian days, but I bet it would be good anyway with just the mushrooms.
Katie Bryson says
What an utterly beautiful looking pan of creamy gorgeousness that looks!!! I’d love to serve this up on a freezing cold day for a tableful of family and friends with piles of buttery mashed potatoes and greens on the side. Heaven!
Camilla @FabFood4All says
Oh my this Stroganoff looks just incredible, I really want to eat this right now!
Kerry at Kerry Cooks says
Oh hello! This looks SO delicious!
Lucy @ BakingQueen74 says
Oh that looks so fabulous, I am going to have to go and buy steak and mushrooms right now!
Emma @ Supper in the Suburbs says
I’m a huge fan of mushroom stroganoff but have never made the beef variety! I will have to give this a go – your photos make it look absolutely drool worthy 😀
isabelle says
This recipes is perfect with veggie beef too!! Very tasty.
vikalinka says
Great to know, thank you for sharing, Isabelle!
Dasha says
Let me start off by saying this was amazing!! I am Russian and I too long for Russian food all the time, so this hit home for me! I used Filet Mignon cut, my grocery store carries a what I call ugly cut of this meat so its Filet Mignon but not round and pretty looking but whatever works for you! With this cut I didn’t need to tenderize the meat so it was perfect, I did coat the meat with a little Almond Meal or flour you can use before I seared it. I also didn’t have any Brandy so I used a couple splashes of red wine I had on hand and that worked perfect! The mustard is definitely a key ingredient that gave a little tang to it. I really can’t say enough about this recipe! Thank you for sharing!!
vikalinka says
Thank you so much for your review, Dasha! It means so much coming from a fellow Russian. I love your filet mignon story, I am exactly the same way, always looking for a deal! 😉
Azza says
I love your website and I love this recipe. This is how Svetlana, my Russian friend, taught me how to do it 25 years ago and I lost the recipe and unfortunately lost track of her.
Thank you, thank you for bringing it back.
This and your glazed beetroot recipe made me an avid fan.
vikalinka says
Thank you for visiting, I am happy you loved the recipe and were reminded of your friend.
jojo says
Can I use orange cognac? Thats what I have, or is that too off? Thanks
vikalinka says
I am afraid it won’t work here, you can just skip it altogether. 🙂
peggy says
am making tonight but wondering what can be used in place of cognac- has anyone tried- sherry(cooking) white wine or red wine? i would really like to know what i can use. thanks for any info
vikalinka says
So sorry with the late reply, Peggy, my blog was experiencing technical problems. White wine would work here as well, I would avoid anything sweet tasting like sherry. Hope this is still useful.
Rosemary says
My mom is russian. Can’t wait to try it out.
Susie says
I have been looking for a different Beef Stroganoff recipe and this one looks very good.
My mother used to make a poor mans version using ground beef instead of stew meat and we put it over boiled cubed potatoes. I’ve made her recipe with stewing meat and everyone liked it a lot. But…always on the lookout for something different!
Rachel says
Hi there! I am so looking forward to making this dish for a dinner party tomorrow. I have a quick question: I do not yet own a cast-iron skillet; all I have is a small non-stick skillet. I do have a large enameled cast iron dutch oven, though (this is the one I have at home: http://www.amazon.com/gp/product/B0039UU9UE?psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00). Do you think making it in a dutch oven (uncovered) would work? Thank you so much for the recipe!
vikalinka says
Rachel, you can definitely make it in your dutch oven, especially if you are cooking for a crowd. The only thing to avoid is the beef steaming, since the walls of the dutch oven are quite tall and can trap a lot of heat. You are looking for a nice colour on your meat.
James says
This dish is one of those hit the spot comfort foods. I was in the grocery store today, wondering what I wanted to eat. I’m Italian and Honduran, and I wanted to step away from those two cuisines, since I’m always eating them. I remembered eating an Americanized version of this dish years ago, and began craving it. I then googled authentic beef stroganoff and came across your recipe; I never knew that it was Russian. Nonetheless, the brandy grabbed my attention, and it came out delicious. I think that the brandy and mustard sets this recipe apart from the others that are out there. Thank you for sharing.
vikalinka says
Brandy always grabs my attention too, James! We all get in food ruts, don’t we! On days when I have more time in the kitchen I always try to find a completely new recipe and experiment. I am so pleased yours turned out delicious!
James says
Do you have a preference between creme fraiche and sour cream, when you’re making stroganoff? I made it again, and was curious if whether one was better than the other. By the way it’s great with a baguette on the side too.
vikalinka says
Hi James, I am so glad to hear you made again and yes, I love it with a baguette! My preference is creme fraiche, it tastes the same as Russian sour cream or smetana, as it is called in Russian, that is added to many dishes. You can also use half sour cream and half heavy cream to achieve a similar result.
James says
Thank you for the tips!
Dee says
Hi, I can’t wait to make your recipe…I am making it tonight and wondering if I can use a Tawny Port instead of Brandy? Also, will cream cheese work in addition to sour cream? Thanks
vikalinka says
Hi Dee, I wouldn’t recommend using port, it’s too sweet; white wine, vermouth or whisky would be a better substitute, or just skip it altogether. If you are short on sour cream and want to add cream cheese I would dilute it with stock to achieve the right consistency. Let me know how it goes!!
Alex says
This was so delicious! We had a couple ribeye steaks sitting around in the freezer cause we buy bulk beef but don’t care for plain steak on its own. What a wonderful use for them! This will definitely be added to the regular meal rotation 🙂
vikalinka says
So happy to hear that, Alex! I imagine ribeye steaks would be absolutely mouthwatering in Stroganoff! 🙂
Lacey Duke says
Made this tonight with all the same ingredients but just throwing in the amounts of everything I wanted to double and make extra sauce! Added tarragon as well and used while grain mustard with seeds! So good! Used apple juice instead of Brandy!
vikalinka says
Sounds delicious, Lacey! I love tarragon and grainy mustard. 🙂
Elena says
Right? No noodles! I like your recipe! Such a great comfort food for the Russian soul 🙂
Kerri-Ann Cameron-wyatt says
Hi I am British and I am dating a Russian man. Right now I am cooking your recipe for him ready for when he finishes work. So I’m super excited I have never had this before wish me luck x
vikalinka says
Oh I am dying to know how he liked it, Kerri-Ann! X
Sofia says
Hello
I made this today and served it with mashed potato. My husband loved it! It was really delicious and I loved it too. So easy to make. I used beef tenderloin and sour cream instead of crème fraiche. Will make it again for sure. Thank you for sharing the recipe.
vikalinka says
Thank you for a great feedback, Sofia! I am extremely pleased you both enjoyed it!
Stacie says
Great, easy recipe! I doubled the sour cream & the whole grain mustard. Added a clove of garlic with the mushrooms and onion, and sprinkled paprika at the end. Served over egg noodles with peas.
Gill says
Wow! Great minds think a like Stacie ,. I did the very same. Also I didn’t have enough brandy so I did 1/2 port . Love these rich flavours and any dish that has alcohol in it (hick) lol Made this for my grown up daughter last time she was home, she’s home again this wk end and guess what she asked for !!
vikalinka says
So true, it’s incredible what a little splash can do to the flavour! I am glad you were able to improvise and enjoy the end result, Gill. 🙂
Bonita says
Absolutely love this recipe. I don’t make it very often because I love it too much! For the mustard do you use the dry powdered mustard or the brown prepared mustard? I’m hoping I’m doing it right 😉
Bonita says
Oh and an extra 1/8 c beef stock and spoonful of applesauce is a great replacement for the brandy if needed.
vikalinka says
Thank you, Bonita. I use prepared Dijon mustard for this recipe.
Terri Schindler says
I just found your recipe and am making it for dinner tonight! I’ve always had it with noodles but definitely will make mashed potatoes since my husband prefers them over noodles! I’ll report back tomorrow!
vikalinka says
Looking forward to hearing from you, Terri. I absolutely adore beef stroganoff with mashed potatoes. Don’t forget dill pickles. 😉
Shannon Deese says
I made this tonight 6/16/15 and it was the best stroganoff ever! Love it!
Emily says
This recipe looks great and I am going to try it. If i don’t like brandy can i use red wine instead?
Connie says
Can regular mustard be used?
vikalinka says
Connie, I am not sure what you mean by regular mustard as each country considers their mustard a regular. 🙂 I wouldn’t recommend using anything but dijon here, it can be skipped if you don’t like it but using a stronger mustard will alter the taste. I hope this helps.
Mirella draper says
This is the best recipe I’ve done yet thank you so much and you should only put this on your table with mash potatoes
Jen says
I came across your recipe today while feeling in the mood for a new stroganoff recipe. Yours is my new go-to. I made it for dinner and it was delish! I have to admit that I doubled the mustard you called for, but my family really likes a tang to our stroganoff (and we also love mustard). I also added peas (at my 4 year old son’s request). This recipe was great! Thank you so much.
vikalinka says
So pleased to hear you enjoyed the recipe. I am happy for anyone to adapt my recipes to suit their taste. That’s what I do! 🙂
Kris says
going to give this ago ready for when the wife gets back from Pilates, I do love a good stroganoff so hopefully I do it justice lol
Aya says
Can use dry bay leaf instead?
vikalinka says
Absolutely, Aya!
Cigdem says
What a lovely recipe! We did not have brandy, so we used in gin instead. I hope that is not such a big crime!!! We absolutely loved it, served with potatoes, dill sweet and sour pickles, and baguette.
vikalinka says
Hahahaha…I love that you used gin instead. I usually use whatever I have on hand as well. Thank you for sharing!
Annella says
I made this tonight and think it’s the best Stroganoff I’ve ever cooked. It’s super easy and quick to prepare and it’s not stodgy or bland, unlike some of my previous efforts. The brandy really lifts it up. I absolutely loved this and will make it again and again. Oh, and of course we had it with mashed potatoes! Thank you.
vikalinka says
So pleased to hear you loved the recipe, Annella! Thank you for sharing. 🙂
Kelsey says
is it okay to use whole grain garlic mustard?
vikalinka says
Yes, no problem, Kelsey. I do once in a while. 🙂
Richard says
I’m holding a seventies dinner party tomorrow night. Prawn cocktail, beef stroganoff and sherry trifle. This is the best recipe I have found so far on the net. Wish me luck!
vikalinka says
Thank you, Richard! Love your menu and I hope your party is a huge success. 🙂
Chloe says
Hi, I love this recipe and am going to put in my slow cooker very soon.does the recipe need to be altered at all regarding the cream?ill be using creme fraiche as I normally would but will this split in the slow cooker?
Thanks
vikalinka says
Hi Chloe, both creme fraiche and sour cream usually separate at high temeprature and that is why I stirred it in at the end of cooking. I’ve never used slow cooker for Stroganoff but I would do the same and add creme fraiche in the last 5 minutes. I hope it works for you.
Mary Ann Stewart says
Did using the slow cooker work for you ?? I was thinking about doing the same !! Low on 8 hours or high on 4 hours ?? Thanks for your help and Julia I would appreciate your feedback also !! I love all your recipes and looking forward to trying this one.
vikalinka says
Mary Ann, I still haven’t used a slow-cooker but I would go with 4 hours since the meat is cut in small pieces and it wouldn’t take too long to cook. Please let me know how it goes. 🙂
Stephanie says
Loved it! I made a double batch over egg noodles. I did not double the sour cream. I used one heaping cup. Turned out excellent. A lot more flavor than other stroganoff recipes that I have tried.
vikalinka says
What a great feedback, Stephanie, thank you for sharing that!
Ria I says
thanks for sharing this recipe. Simple enough instructions for an amateur cook like me, not too many ingredients, but tastes great!
vikalinka says
So great to hear that even an amateur cook approves it, Ria! 🙂
Rachel Horowitz says
This looks like a tasty recipe, and one that would fit into a low carb diet, if I serve this with a mashed cauliflower or something similar (rutabaga or turnips).
Is there anything you can suggest in place of mustard, in this recipe? I really cannot stand mustards (with the exception of a few I’ve had at a Bavarian restaurant). I know mustard gives things a necessary zing, and it’s a tiny amount, but I can usually detect the flavor, and don’t care for it.
Would something like horseradish work, in place of mustard?
I’m pleased to see Russian recipes, as I’ve been exploring a little Russian, Ukranian, Uzbek and Tajik cuisine, in the last few years — but have no idea how to cook any of it. I live in Brooklyn, NY, in a neighborhood with a fairly large Russian population, so I buy a fair amount of prepared foods at local grocery stores or from Russian and Uzbek restaurants.
vikalinka says
Hi Rachel, you can definitely skip mustard if you don’t like it but I wouldn’t substitute it with anything else. Good luck! 🙂
Caren says
Please, please, please post more authentic Russian recipes. This one was fabulous! I love that it was made with real ingredients – nothing overly processed. Thank you so much for sharing!
vikalinka says
Oh wow, Caren, I love your enthusiasm! 🙂 Tomorrow a post full of authentic Russian recipes is coming for Russian/Ukrainian Christmas. I also have a few more in the line-up.
Wende says
HI! This recipe looks amazing and I’m planning on making it this weekend for my dad. Just curious, what kind of beef or steak do you use? Thank you in advance for the tip! 🙂
vikalinka says
I usually go for something that is good value for the money like sirloin.
J says
This was absolutely so easy and so delicious. I never write reviews, but just had to for this. Thank you!
vikalinka says
Thank you so much! I am thrilled you found it easy and delicious. 🙂
Michelle says
I can’t wait to try this!! unfortunately my husband does not like mushrooms.. Will it still be as tasty without them?
vikalinka says
Absolutely, Michelle! I always adjust the ingredient list according to our taste…no point using something if you don’t like it. 🙂
Matthew says
My husband says he doesn’t like mushrooms either. I made a different stroganoff recipe and chose the freshest mushrooms I could find to use in it. He loved it and asked me to make it again. I can’t wait to try this recipe; it looks much more flavorful with the addition of brandy.
vikalinka says
We just spent a couple of weeks in Sweden and picked wild mushrooms almost daily. I am convinced that if people gave them a go, they would fall in love with mushrooms. So much flavour and texture, you cannot even compare them to white button mushrooms that are sold in shops! Try porcini, shiitake, oyster mushrooms or chanterelles!
Andrea @ Cooking with Mamma C says
I love the idea of adding brandy to Beef Stroganoff! This looks fabulous. I admit I am one to use egg noodles, but in my defense, my daughter will not eat mashed potatoes. 🙂
vikalinka says
Hahaha…my kids didn’t eat mashed potatoes for years so I can sympathise! Thank you for stopping by and your comment, Andrea.
momo says
Hey i want to make ur recipe but cant put brandy… Can u tell me what to use instead??
vikalinka says
Brandy deepens the flavour but if you’d rather not use alcohol it’s alright to skip it.
Bonita says
I add 1/8 c extra of beef stock and 1/8 c applesauce, it really helps if you don’t use brandy
Mary Deathe says
So excited to find this recipe. Looks just like what we ate when we lived in Moscow. But missing the dill? Seems like everything was sprinkled with dill! Can’t wait to try it.
vikalinka says
Hahaha…very true about dill but this recipe is much better with flat-leaf parsley, another widely-used herb in Russia. 🙂
Vicky says
Wow! Just made this and it was so delicious and easy! This is what I will make the next time I want to impress someone!
vikalinka says
Great news, Vicky! 🙂
Lucy Parissi says
This looks like my kind of food! I love beef stews and anything with sour cream and mushrooms gets my vote. I used shin of beef recently and had the best results – just had to cook it low and slow. When am I coming round to dinner?
vikalinka says
I do the same when I buy cheaper cuts and it’s still delicious! Come over soon!! 🙂
Katya @ Little Broken says
My mom used to make a version of it but use chicken and it was delish! Brings back many comforting memories.
vikalinka says
Yum,I’ve never tried it with chicken but I am sure it’s equally delicious!
Bibs @ Tasteometer says
Strangely I said to my husband just the other day that it’s been ages since we had Beef Strog.
I’ve always used my own recipe without ever reading an authentic recipe. I decided to checkout your post when I saw it on FB simply to read an authentic recipe. So relieved to discover I got it right, except I’ve never added onions.
I’ve always served with rice though, but mash potato sounds good too.
vikalinka says
I serve it with rice once in a while as well but usually only when we are out of potatoes! 🙂
Debbie Roberts says
I stumbled upon your blog and … Oh Boy…how delighted I am! I made your Beef Stroganoff tonight and it was FABulous!! The freshness of all the ingredients and “NO cream of mushroom soup!” I am looking forward to making the Chocolate Stout Cake for my husbands birthday next month.
YUM!!
vikalinka says
So happy you loved it, Debbie.:-)I didn’t even know people add cream of mushroom soup to Stroganoff. No way!
Tieghan says
I have never tried making beef stroganoff, but now I need too!
vikalinka says
I hope you give it a go, Tieghan, such a comfort food item for me! 🙂
Laura (Tutti Dolci) says
I love all the crimini mushrooms you added, my favorite!
vikalinka says
Me too although I haven’t found mushrooms I haven’t loved yet. 🙂
Jennifer @ Seasons and Suppers says
This is going to be made in my house very soon. Love stroganoff, but have never really had a recipe. I’ve just been winging it 😉 So glad to find an authentic version and I will definitely serve it with dill pickles and mashed potatoes 🙂
vikalinka says
Jennifier, I wholeheartedly approve of “winging it”. I hope you love this version. I call it authentic because I am Russian and it’s made by me but there are as many versions as there are cooks! 🙂
Charles says
Thank you for posting this. For years we’ve been using the recipe from the Russian Tea Room cookbook. We assumed it must be authentic but were disappointed by the lack of flavor. This recipe is dramatically superior. Thanks again.
vikalinka says
Thank you for such a compliment, Charles! Enjoy!!
Megan says
This looks like the best recipe I can find, I was just wondering though could I use this in a slow cooker? If do I brown everything off first and how long do I cook for? Thanks
vikalinka says
Hi Megan, I am sorry but I’ve never tried this recipe in a slow cooker, it’s a very quick recipe. There are Stroganoff recipes out there specifically developed for slow cookers though.
Marian says
Hi Vikalinka (what a Beautiful name) 🙂 I’m not Russian and have never used a recipe for Stroganoff as I’ve only ever cooked it for my family . Yep, I’ve been winging it too!! My family love my stroganoff and it’s become a favourite in my house. Tonight I’m making it for my parents and thought I should really do the right thing and make a TRADITIONAL stroganoff. My search was brief in finding yours.
To my absolute surprise I’ve discovered that my “winging it” all these years is pretty much exactly your recipe! The only difference is that along with the brandy I’ve been giving it a generous lug of sherry as well. Maybe there’s a little Russian blood in me!! Thanks for posting and giving me a bit of a stroganoff ego boost as well. 🙂
vikalinka says
Hi Marian, your comment made me smile! I am all about winging things! So great to hear you and your whole family love Stroganoff, it is my comfort food for sure although not the only one! Enjoy your dinner tonight! Best, Julia x
Abdullah says
Just 2 questions, what is the substitiute for brandy? Something non alcoholic i mean. N wont the beef will be hard by cooking for such a short while?
vikalinka says
You can skip brandy altogether, Abdullah. Beef shouldn’t be tough if you buy a good quality steak as the recipe suggests. Good luck!
Vickie T says
I used thin New York steak and it was not tender at all. Husband not happy.
vikalinka says
I think sirloin or rump steak might work better in the future, Vicky!
Leslie says
Is it ok to substitute a white wine in place of brandy. I dont want to compromise the flavor but i dont want to have to buy a bottle of brandy if i dont have to.
vikalinka says
That’s fine, Lesley. White wine won’t give you the exact same taste but it is a fair substitute. Whiskey would work better if you have that!
Brenda Connolly says
Did you cut it against the grain. That could make a big difference.
Al says
You could try the following Chinese restaurant trick. Marinate the beef in 1/4 to 1/2 teaspoon of baking powder for 1 to 2 hours. I usually add a little water to help mix it in. Finish by rinsing the meat with cold running water to remove surface residue.
I do this whenever I use “less expensive” cuts of beef like London Broil. It does change the texture a bit, and some folks don’t care for it, but it works for me…..
Al says
Sorry, I meant to write baking soda, not baking powder.
Peter says
Ideally you should use fillet but nothing less than a good sirloin.
Brenda Connolly says
My mother taught me a little trick. Before adding the sour cream to the dish, I mix a couple of tablespoons of flour to the sour cream and it thickens the sauce beautifully. I know you said potatoes but I love noodles BUT we always were served the flat noodles, not the curly kind today. Hate them. After many years of going without because of this, I finally found where to guy them…… Walmart. We are eating Stroganoff again with the FLAT WIDE noodles.
vikalinka says
That’s a great tip, Brenda, thank you for sharing!! Glad you are loving Stroganoff! 🙂
Sharon says
I just made this, have never had beef Stroganoff so I have nothing to compare it too. My husband on the other hand ….. loved it. It was easy to make and scrumptious. Thank you for sharing
vikalinka says
Thank you for a lovely feedback, Sharon. 🙂
Rita Spangler says
I have always winged it for my Beef Stroganoff and have never used mustard or cream cheese in mine and always used red wine……But happened upon your recipe while looking for an authentic Beef Stroganoff recipe and must try it….Sounds delish! The reason for four stars is because I haven’t tried it it…..
Shelley says
Do you keep the high heat when you add the brandy and the beef stock???
vikalinka says
Yes I do, Shelly.
Donna says
I have to say I’ve tried at least 3-4 beef stroganoff recipe’s and never liked them because they were too bland. This recipe was the best out of all of them. I still would like more flavor but this was good and will probably make it again. Thanks for sharing the recipe.
Nicci says
Hi there. I am SO super excited to make this for our Dinner Club we have tomorrow evening! One question – I am making it for 8 people, please can you advise if I can simply double up on ingredients? Kind regards, Nicci
Ria Shanon Smith says
I feel weird not adding fresh ground nutmeg but I’m trying your recipe out pure. Is nutmeg authentic or an American add-on?
I am allergic to milk so I’m using coconut milk but everything in the recipe looks amazing! Thank you so much for posting. Imma thinkin Imma follow you….
vikalinka says
Yes, nutmeg is not authentic to stroganoff, at least not the modern version, Ria. Let me know if the recipe works with coconut milk, I am assuming it will taste quite different but hopefully still delicious!
kerri lallier says
My husband asked me to make this and after trying it “what felt like a hundred and one times” and both of us not quite loving it, I came across your recipe, and wow!! We love love love it has become a staple comfort food in our household. Thank you so much for sharing this great recipe.
vikalinka says
Oh wow that is so lovely to hear, Kerri! Thank you for sharing with me!
Gill says
Oops ,I pad glitch was meant give it ⭐️⭐️⭐️⭐️⭐️