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 for Beef Stroganoff?
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.
Stroganoff Recipe 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 beef 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!
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
- 1/4 cup- brandy
- salt
- pepper freshly ground
- 1/2 cup-beef stock
- 1- bay leaf
- 1 tsp-whole grain mustard
- 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
Vivian says
December 6, 2019 at 4:04 amI 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
December 6, 2019 at 11:31 amHi 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
November 28, 2019 at 3:30 amAbsolutely 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
November 28, 2019 at 9:44 amWhat a wonderful outcome! Thank you for sharing this with me, Linda.
Elise says
November 21, 2019 at 12:33 pmIs old style mustard the same as whole grain? If not, can it be used as a sub? Thank you!
vikalinka says
November 21, 2019 at 3:45 pmIf you see whole mustard grains inside the jar, then yes!
James says
November 20, 2019 at 5:53 amHello 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
November 20, 2019 at 11:26 amI 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
November 8, 2019 at 6:55 pmWhat can I sub the brandy with? Balsamic vinegar or Worcester (sp?) sauce? We don’t buy/use alcohol. Thanks!
vikalinka says
November 8, 2019 at 7:06 pmIt’s fine to simply omit brandy. I wouldn’t use balsamic vinegar…very different flavour.
Chelsea says
November 14, 2019 at 5:46 amThank you!
Kim says
November 20, 2019 at 9:42 pmCan I sub with a good whiskey? Making this for 10 ppl tomorrow. Yummy!
vikalinka says
November 20, 2019 at 9:54 pmAbsolutely, I often do!
Kim says
November 21, 2019 at 4:23 pmThanks 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
November 21, 2019 at 4:25 pmOh homemade creme fraiche is something else! Enjoy!
Amy says
November 1, 2019 at 2:30 amI 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
November 1, 2019 at 9:00 amHi Amy, it’s an enameled cast iron pan. Enjoy the recipe!
Gav says
October 31, 2019 at 3:02 amHi 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
October 31, 2019 at 9:46 amI 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
September 28, 2019 at 2:08 amThis 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
September 28, 2019 at 10:53 amThank you so much!
Mandolyn Gambino says
September 27, 2019 at 9:12 pmHello. 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
September 28, 2019 at 10:52 amSorry 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
July 30, 2019 at 3:26 pmThis was really amazing! My whole family loved it!
vikalinka says
July 30, 2019 at 3:28 pmSo great to hear, Toni!
April says
July 30, 2019 at 2:59 pmI had no idea beef stroganoff was a Russian dish! That’s really cool!
Rachael Yerkes says
July 30, 2019 at 2:57 pmOne of our family favorites
Lisa says
August 12, 2019 at 9:47 amI 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
August 12, 2019 at 9:57 amSo glad you found my recipes, Lisa! Enjoy!! 🙂 x
Taylor says
July 30, 2019 at 2:09 pmSuch a classic and delicious dinner! Love that creamy mushroom sauce!
Kara M says
July 30, 2019 at 1:52 pmI’ve always had my stroganoff with noodles, but it sounds delicious with mashed potatoes. Can’t wait to give it a try!
L says
May 25, 2019 at 5:14 pmHave you tried using whole fat greek yogurt instead of sour cream? How did it turn out? 🙂
vikalinka says
May 26, 2019 at 10:15 amI haven’t tried it myself as I find Greek yogurt a bit too sharp for this dish.
L says
May 26, 2019 at 12:41 pmThanks 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
May 27, 2019 at 8:12 pmHow come you don’t like to use noodles?
vikalinka says
May 27, 2019 at 8:21 pmHi 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
May 25, 2019 at 3:39 pmCan you substitute Sherry or or Marsala for the brandy and if so, which would be better?
vikalinka says
May 25, 2019 at 3:59 pmHi 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
May 25, 2019 at 7:35 pmThanks 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
May 26, 2019 at 10:16 amPerfect! Enjoy!
Anne says
May 15, 2019 at 11:45 pmI 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
May 16, 2019 at 8:21 amI completely agree, Anne! Apart from being delicious, it is also quick and easy, so won’t be tired to enjoy your company!
Ines says
May 14, 2019 at 8:41 pmThis 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
May 15, 2019 at 10:32 amMy pleasure, Ines! Enjoy!!
Fay Mannion says
April 14, 2019 at 6:30 pmI 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
April 14, 2019 at 6:45 pmAw 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
April 15, 2019 at 10:59 amI will be checking that out then! 😛
Mark says
April 13, 2019 at 3:01 amMy honey and I love this Stroganoff!
Mark says
April 13, 2019 at 3:03 amWe used freshly picked Morel mushrooms in place of the crimini and it was amazing
vikalinka says
April 13, 2019 at 8:53 amI can only imagine, Mark. Morel mushrooms are delicious!
Tony says
April 12, 2019 at 1:41 amThis 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
April 12, 2019 at 6:03 amSounds 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
April 1, 2019 at 11:08 pmI 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
April 2, 2019 at 8:48 amYou 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
March 20, 2019 at 1:27 pmWhat about nutmeg in the sauce? I normally make it with nutmeg. Is that not traditional?
vikalinka says
March 20, 2019 at 1:31 pmHi 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
March 30, 2019 at 12:16 pmHi what about using a little tomatoe purée
vikalinka says
March 30, 2019 at 12:19 pmHi 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
March 20, 2019 at 2:03 amjulia, *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
March 20, 2019 at 8:27 amThat is great Stephen. Now I really want to sample Texas port!!
marketa says
March 19, 2019 at 12:37 amdelicious! just like I remember my parents making it. yum!
Cheryl says
March 11, 2019 at 10:48 pmMy 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
March 13, 2019 at 11:23 amSo happy that the recipe works with such wide variety of meat, Cheryl. Thank you for sharing!
Trish says
March 17, 2019 at 2:27 pmWhat can you substitute for Brandy?
vikalinka says
March 17, 2019 at 4:22 pmYou can use whiskey or leave it out, Trish.
Silvana Mastrolia says
February 17, 2019 at 10:23 pmExcellent! I made it today for the first time. And served with mashed potatoes. Thank you!!
vikalinka says
February 18, 2019 at 11:25 amYou are very welcome, Silvana!
Liz says
January 26, 2019 at 8:32 pmMy 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
January 26, 2019 at 9:28 pmYes, Stroganoff is delicious with buckwheat kasha, Liz!
Lucetta says
January 25, 2019 at 11:40 pmHi, 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
January 26, 2019 at 10:54 amHi 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
January 25, 2019 at 8:07 pmExcellent 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
January 25, 2019 at 11:02 pmThanks for your tips and feedback, Linda!
Rachel says
March 23, 2019 at 12:54 amThat was delicious! I cooked it just as you instructed and it was perfect. Can’t wait to try more of your recipes.
vikalinka says
March 23, 2019 at 11:16 amAmazing! Thanks for sharing, Rachel!
Sue says
January 19, 2019 at 1:52 amThis 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
January 19, 2019 at 9:58 amYou are very welcome, Sue. Thank you for sharing this with me.
Philippa Vella says
January 15, 2019 at 6:17 pmI 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
January 15, 2019 at 7:38 pmHi 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
January 22, 2019 at 8:10 amSometimes 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
January 8, 2019 at 11:54 pmAmazing!!! 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
January 9, 2019 at 10:24 amSounds delicious with the cauliflower mash, Trish. I’ve done it myself a few times!
Patty says
January 7, 2019 at 3:46 pmMaking 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
January 7, 2019 at 8:33 pmExcellent, Patty!!
allan says
January 1, 2019 at 12:18 pmMade 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
January 1, 2019 at 7:36 pmI love the fact you made it with Kangaroo, Allan!! How incredibly exotic!
Tony says
January 25, 2019 at 6:12 amNot really vikalinka, we have about 10million roos in Australia so not exotic, just plentiful 🙂
Suzanne says
August 4, 2019 at 8:23 pmYou gave me a smile here in Illinois! Kangaroo!!!
Tanja B says
December 30, 2018 at 10:52 pmThis 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
December 31, 2018 at 12:37 pmIt’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
December 2, 2018 at 5:16 pmHi,
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
December 2, 2018 at 5:54 pmYou 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
December 30, 2018 at 10:27 pmI 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
December 31, 2018 at 12:40 pmYou 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
December 2, 2018 at 1:29 pm…sorry I didn’t mean to say Kathy . Hi Vikalinka☺️
vikalinka says
December 2, 2018 at 1:30 pmNo problem!! My name is actually Julia. 🙂
Lisa McClanahan says
December 2, 2018 at 1:26 pmHi Kathy, Can I substitute dry red wine for the brandy?
vikalinka says
December 2, 2018 at 1:28 pmI would go with white wine over red in this recipe, Lisa. Best, Julia
Regina says
November 27, 2018 at 3:39 amI 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
November 27, 2018 at 11:39 amHi 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
November 14, 2018 at 11:06 pmCan I use Cognac if I don’t have brandy
vikalinka says
November 15, 2018 at 11:09 amAbsolutely, they are essentially the same thing. 🙂
Heather Mayo says
November 14, 2018 at 1:06 amI’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
November 14, 2018 at 11:38 amI hope you enjoy it, Heather! Beef Stroganoff is really not a complicated recipe and shouldn’t be time consuming. 🙂
Pamela says
November 12, 2018 at 2:09 pmHello 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
November 12, 2018 at 3:00 pmVery glad to hear that, Pamela. Enjoy your leftovers!
Amber Rogers says
October 21, 2018 at 6:02 pmWent to St Petersburg this month .. beautiful place . Had a beef stroganoff there. .. cooked this recipe and it’s delicious .. thanks
vikalinka says
October 21, 2018 at 6:09 pmYou are very welcome, Amber! Thanks for stopping by!
Nova says
October 9, 2018 at 2:59 pmI 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
October 9, 2018 at 3:02 pmYou 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
October 8, 2018 at 5:16 pmAmazing!
Jana says
October 2, 2018 at 10:22 pmExcellent recipe
vikalinka says
October 2, 2018 at 10:40 pmThank you, Jana!
Kathy says
September 8, 2018 at 8:00 pmThank 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
September 8, 2018 at 8:03 pmYou are very welcome, Kathy! Mashed potatoes is the perfect fodder for this brandy laced beef stroganoff! 🙂
Jeanette says
August 3, 2018 at 12:15 amIf 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
August 3, 2018 at 8:52 amHi 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
August 1, 2018 at 6:01 pmHi. 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
August 1, 2018 at 7:48 pmYou can absolutely eat beef stroganoff over buckwheat kasha and it will be very traditional!! I often do.
erin brandt says
August 1, 2018 at 4:47 pmI 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
August 1, 2018 at 5:48 pmHahaha, 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
July 28, 2018 at 10:04 amSounds absaloutley delish
vikalinka says
July 28, 2018 at 10:16 amThanks, Karl!
LiLi Taylor says
May 6, 2018 at 12:56 pmHi 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
May 6, 2018 at 5:27 pmHi 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
April 28, 2018 at 3:22 pmThis 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
April 28, 2018 at 4:11 pmI am so happy to hear that, Pamela!! I often use whiskey myself when I am out of brandy! 🙂
Cindy says
March 30, 2018 at 10:49 pmMade 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
March 31, 2018 at 10:10 amThank 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
March 15, 2018 at 12:51 pmI wonder, could Morel mushrooms be used for Stroganoff?
vikalinka says
March 15, 2018 at 5:18 pmI’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
January 14, 2018 at 2:18 pmI just cooked this last night and it was delicious! Thank you for the recipe! xx
vikalinka says
January 14, 2018 at 6:04 pmI am so happy to hear it, Erika! Yay!! 🙂
Shannon says
January 12, 2018 at 9:35 amI 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
January 12, 2018 at 11:09 amI 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
January 2, 2018 at 11:22 amI 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
January 2, 2018 at 11:32 amI 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
January 1, 2018 at 12:56 amI 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
January 1, 2018 at 12:57 amiPad glitch! 5 star rating for sure!
vikalinka says
January 1, 2018 at 1:50 pmFavourite comment of the year!! I hope the marriage proposal is on its way!! Best, Julia
Linda Hay says
November 7, 2017 at 11:34 pmI 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
November 8, 2017 at 9:15 amHi 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
November 6, 2018 at 8:49 pmThe 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
August 25, 2017 at 6:15 amHi 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
August 25, 2017 at 8:33 amThat is so awesome that the recipe still works with non-dairy substitutes! Thanks for sharing, Carley!
Caroline C says
August 7, 2017 at 4:34 pmHi, 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
August 8, 2017 at 10:14 amThis 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
August 6, 2017 at 3:28 pmThis recipe looks amazing, but I don’t like sour cream. Could I substitute milk or whipping cream instead?
vikalinka says
August 6, 2017 at 3:57 pmYou 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
August 1, 2017 at 9:28 pmWhat’s up with the mashed potatoes, I was always taught it was pan fried potatoes. I can’t stand pickles = YUCK!
Conor says
July 24, 2017 at 9:39 pmMy 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
July 25, 2017 at 8:57 amYou are welcome, Conor! Enjoy!
Priscilla DePetris says
July 24, 2017 at 2:38 pmI 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
July 24, 2017 at 5:03 pmHahaha I love your story, Priscilla! You were vindicated by your cooking! 🙂 Let me know how you like my recipe.
Laura Warner says
July 15, 2017 at 4:49 amI 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
July 15, 2017 at 10:39 amGreat! Let me know how you like it, Laura!
Desiree Anthony says
June 8, 2017 at 10:40 pmI 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
June 9, 2017 at 3:42 pmThanks 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
May 27, 2017 at 2:10 pmThank 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
May 27, 2017 at 3:19 pmI 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!!