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Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! 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.
Whenever Russian cuisine comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why.
Savoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity.
But I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food.
Just follow my authentic recipe to discover the best possible version of this legendary dish!
Traditional 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 classic beef stroganoff recipe 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. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over.
Although beef is traditional in stroganoff, the dish can be made with more. Meatball Stroganoff is particularly good and using pre-made meatballs makes the dish especially easy to make.
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.
It seems to me that 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.
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.
Recipe Tips and Notes
- Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown.
- A combination of olive oil and butter is a great way to get even more delicious flavour. Or use clarified butter to avoid burning as it has a high smoke point.
- Use a This is an affiliate link.heavy bottomed large skillet and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits.
- The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split.
- The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released.
- The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar.
Serving suggestions
Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner ever! 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! The parsley garnish helps with this as well.
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. Give them a try and 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 or pasta. Let the sauce provide all the flavour!
Storage and leftovers
Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead.
Leftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.airtight container. Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce.
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
Best Beef Stroganoff
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, thinly sliced
- 225g/1/2 lbs crimini mushrooms/chestnut mushrooms, sliced
- 450g/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 This is an affiliate link.bay leaf
- 1 tsp This is an affiliate link.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.
- If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was easy. I would have liked more flavor. Next time I make it I will add some garlic.
fantastic, best recipe ever !!!!
I made this recipe a year ago. Everyone loved it! I was so happy to find a really amazing authentic recipe. My son is coming home for a week from the Navy, I asked what he wanted for a special dinner with our whole family…..Stroganoff!!!!! Thank you for sharing your recipe!
I knew I had made authentic beef stroganoff before, without flour… I’m so glad I was able to find your recipe again. This time I’m saving it! And I agree, served over mashed potatoes is simply the best!
WHAT KIND OF BRANDY DO I USE IT DOESN’T SAY WHICH.TKS SO MUCH.MAKING IT AGAIN TONIGHT.
Hi Christina, brandy or cognac by any brand could be used in this recipe.
I searched online for the ‘real deal’ and yours not only is a wonderful, but authentic recipe. Using whole grain mustard rather than dry mustard used in so many recipes and deglazing with brandy is brilliant and lends so much flavor to the end result! The other most outstanding difference is that your recipe doesn’t call for flour to thicken the sauce. And between you and me? I was so pleased to learn that Beef Stroganoff is traditionally served over potatoes instead of noodles. Don’t get me wrong, I love noodles — in their place — but I’m all about the potatoes! Thank you!
I am so happy to hear it, Adele! I am also team potatoes! 🙂
Made this yesterday for dinner. It was amazing. I followed your recipe and directions to a T other than I put it over homemade noodles instead of mashed potatoes. We loved it. My boyfriend said it was one of the best meals I have ever made. Thank you for this recipe so much. Its going in the sunday dinner recipe spot.
My pleasure, Carole!
Adding brandy and a bay leaf made for a great Stroganoff! And I loved that you recommended serving over mashed potatoes. Thank you!
My pleasure, Tabitha! I will only eat Stroganoff over mashed potatoes! haha
I’ve saved this recipe and made it so many times over the years and it’s always a hit. Thank you so much for sharing it. My only tweaks were omitting the brandy (because I rarely even have any on hand) and swapping the parsley for dill. I just made this yesterday and was hoping for leftovers today. Unfortunately, my husband went back for 3rds so there’s nothing left. Guess I’ll have to make it again soon.
I love that this recipe has become a family favourite! I have the same problem with my teenager, he usually just finishes leftovers instead of putting them away! haha
Great recipe, easy and delicious
This is has been my go-to stroganoff recipe every time, for the last few years! Love love love it!
Very good. I didn’t use the brandy, but increased the beef broth. I also added garlic powder, onion powder, a little basil, and a little cornstarch. Oh my goodness is this a delicious recipe. I think the sour cream twang just makes it. Thanks for such a great recipe.
Thank you so much for your lovely review, Sheila. I am thrilled you loved it!
Can this dish be frozen after preparing?
I wouldn’t recommend freezing it. Sour cream sauces tend to separate when frozen and re-heated.
I thought stroganoff was served with buckwheat in Russia. I wouldn’t have it with anything else.
I am sure some people do eat it with buckwheat, however traditionally it is served with potatoes. You can enjoy it anything you choose including egg noodles.
Was delicious! Trying without brandy mainly for the kids, recommend substituting with tsp of minced garlic? or just omitting brandy?
I am so glad you enjoyed it, Kirk. You can omit brandy and just deglaze the pan with a bit of stock instead.
Absolutely delicious. I’ve made it twice now, this time I served it with fresh tagliatelle, was sooooo good
I am so glad to hear it, Yvonne. Tagliatelle is my favourite shape of pasta, so I am sure it was delicious with Stroganoff.
Is this cooking brandy? If so, can you buy small quantities of it in the grocery store ?
Hi Susan, it’s regular brandy, not cooking. You can still buy a small bottle of it in grocery stores.
Followed recipe except used my own mushroom potatoe stock made from scratch. Delightful. Must agree about the mashed potatoes as a better bed than noodles. Unless homemade noodles in which case – always noodles . Thanks ! Great on a winter evening !
Tried the recipe exactly as shown. My butcher cut the beef in strips for me. It was fabulous! Putting it in my file. Thank you. ❤️❤️
My pleasure, Nancy! So happy when my recipe becomes a family favourite! 🙂
Flavor was weak. Not enough strong beef flavor in sauce.. Perhaps too much sour cream for the sauce. Afterwards I added some better than bullion to left over sauce which seemed to help. But very disappointed and not saving leftovers.
To every recipe there are critics, in this case you seem to be largely outnumbered by those who love it. Perhaps my style of cooking is not for you?
Hey, Sheryl… Thumper said, “If you can’t say nothin’ nice, don’t say nothin’ at all.”
Sheryl I disagree with those who say you should only say nice things. The site has a rating system, which is pointless if all genuine ratings are not welcome. In your case you gave the reason for your lower rating, and you were not rude about it.
All ratings are published as long as the rating is on the recipe itself. If you have a difference of opinion on what Stroganoff is served with without cooking it, the rating will be removed as it has nothing to do with the recipe. As a side note, I was born and raised in Russia and also did extensive research on the origin of beef stroganoff if that helps.
My roommates loved this.
Excellent! Thank you for your review, Susan.
Hey Julia. What pickle do you recommend! Look forward to having this, this week evening with my two sons.
I usually go for Polish or Ukrainian style dill pickles (pickled cucumbers). Enjoy, Alex!
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.
Sounds delicious!!
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!
My pleasure, Danielle! So happy you loved it.
Absolutely wonderful! No other recipe compares to this. Very yummy!
That is so great, Diane!! Thank you so much for your review. I am absolutely thrilled you loved my recipe.
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.
My pleasure, Sammie. Enjoy!!
Everyone at my house really loved it!! So comforting and easy to make!
Love hearing that!
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!
My pleasure, Lauren!
My family and I enjoyed this recipe! It was so delicious and flavor filled! Can’t wait to make this recipe again!
So easy to make and tastes amazing, thoroughly recommend!
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.
I am so pleased to hear that, Cheryl!
The best ever! used parpadelle egg noodles! absolutely best stroganoff ever! made roasted asparagus too! and a salad! Have to try everyone!
Thanks so much for your wonderful review, Lisa!
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.
Excellent, Denise. I also have a recipe for Chicken Stroganoff and it’s slightly different!
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.
Thank you for a lovely review, Elaine! I am thrilled you enjoyed it.
This is a winning recipe. Straight forward and concise with excellent results. Thank you.
Thank you so much for your review, Amber
Lovely
Amazing recipe
Really enjoyed it here in Spain
Amazing!! So glad to hear it, John!
Delicious! Easy to make and has great flavor!! I’ll be making this again for sure!
Amazing!! 🙂
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…
Great tips, Joe!! Thank you for sharing!
The best stroganoff ever and easy to prepare♥️
Really delicious. Thank you for sharing!
My pleasure, Tia!
Yummy and easy. Used leftover beef and used Dijon mustard because I didn’t have grain mustard but my favourite stroganoff so far
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!
Sounds like you’ve made it your own, Elaine! Well done!
Best, Julia
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!!
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
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.
What a wonderful outcome! Thank you for sharing this with me, Linda.
Is old style mustard the same as whole grain? If not, can it be used as a sub? Thank you!
If you see whole mustard grains inside the jar, then yes!
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?
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.
What can I sub the brandy with? Balsamic vinegar or Worcester (sp?) sauce? We don’t buy/use alcohol. Thanks!
It’s fine to simply omit brandy. I wouldn’t use balsamic vinegar…very different flavour.
Thank you!
Can I sub with a good whiskey? Making this for 10 ppl tomorrow. Yummy!
Absolutely, I often do!
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.😊
Oh homemade creme fraiche is something else! Enjoy!
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?
Hi Amy, it’s an enameled cast iron pan. Enjoy the recipe!
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
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.
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!!
Thank you so much!
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.
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.
This was really amazing! My whole family loved it!
So great to hear, Toni!
I had no idea beef stroganoff was a Russian dish! That’s really cool!
One of our family favorites
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
So glad you found my recipes, Lisa! Enjoy!! 🙂 x
Such a classic and delicious dinner! Love that creamy mushroom sauce!
I’ve always had my stroganoff with noodles, but it sounds delicious with mashed potatoes. Can’t wait to give it a try!
Have you tried using whole fat greek yogurt instead of sour cream? How did it turn out? 🙂
I haven’t tried it myself as I find Greek yogurt a bit too sharp for this dish.
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 🙂
How come you don’t like to use noodles?
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! 🙂
Can you substitute Sherry or or Marsala for the brandy and if so, which would be better?
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.
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!
Perfect! Enjoy!
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’
I completely agree, Anne! Apart from being delicious, it is also quick and easy, so won’t be tired to enjoy your company!
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!
My pleasure, Ines! Enjoy!!
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
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
I will be checking that out then! 😛
My honey and I love this Stroganoff!
We used freshly picked Morel mushrooms in place of the crimini and it was amazing
I can only imagine, Mark. Morel mushrooms are delicious!
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.
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!
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!
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.
What about nutmeg in the sauce? I normally make it with nutmeg. Is that not traditional?
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!
Hi what about using a little tomatoe purée
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.
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! 🙏
That is great Stephen. Now I really want to sample Texas port!!
delicious! just like I remember my parents making it. yum!
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!!
So happy that the recipe works with such wide variety of meat, Cheryl. Thank you for sharing!
What can you substitute for Brandy?
You can use whiskey or leave it out, Trish.
Excellent! I made it today for the first time. And served with mashed potatoes. Thank you!!
You are very welcome, Silvana!
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.
Yes, Stroganoff is delicious with buckwheat kasha, Liz!
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.
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. 🙂
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.
Thanks for your tips and feedback, Linda!
That was delicious! I cooked it just as you instructed and it was perfect. Can’t wait to try more of your recipes.
Amazing! Thanks for sharing, Rachel!
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!
You are very welcome, Sue. Thank you for sharing this with me.
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?
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.
Sometimes I dust the beef in corn flour prior to frying it, which helps to thicken the sauce at the end of the process
Amazing!!! Made it with chip steak (paper thin sliced round roast) Came out perfect served with cauliflower mash to try and keep it keto!
Sounds delicious with the cauliflower mash, Trish. I’ve done it myself a few times!
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!
Excellent, Patty!!
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.
I love the fact you made it with Kangaroo, Allan!! How incredibly exotic!
Not really vikalinka, we have about 10million roos in Australia so not exotic, just plentiful 🙂
You gave me a smile here in Illinois! Kangaroo!!!
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!
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.
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?
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.
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.
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.
…sorry I didn’t mean to say Kathy . Hi Vikalinka☺️
No problem!! My name is actually Julia. 🙂
Hi Kathy, Can I substitute dry red wine for the brandy?
I would go with white wine over red in this recipe, Lisa. Best, Julia
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.
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
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!
Hi Christina, you can leave out the alcohol, it mostly burns out, so you won’t be left with less sauce.
Can I use Cognac if I don’t have brandy
Absolutely, they are essentially the same thing. 🙂
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!
I hope you enjoy it, Heather! Beef Stroganoff is really not a complicated recipe and shouldn’t be time consuming. 🙂
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
Very glad to hear that, Pamela. Enjoy your leftovers!
Went to St Petersburg this month .. beautiful place . Had a beef stroganoff there. .. cooked this recipe and it’s delicious .. thanks
You are very welcome, Amber! Thanks for stopping by!
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.
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! 🙂
Amazing!
Excellent recipe
Thank you, Jana!
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!
You are very welcome, Kathy! Mashed potatoes is the perfect fodder for this brandy laced beef stroganoff! 🙂
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.
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.
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!
You can absolutely eat beef stroganoff over buckwheat kasha and it will be very traditional!! I often do.
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. 🙂
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!
Sounds absaloutley delish
Thanks, Karl!
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!
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.
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)
I am so happy to hear that, Pamela!! I often use whiskey myself when I am out of brandy! 🙂
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.
Thank you for a lovely feedback, Cindy! Hopefully one day you can make it with mushrooms just for yourself. It’s divine! Best, Julia
I wonder, could Morel mushrooms be used for Stroganoff?
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.
I just cooked this last night and it was delicious! Thank you for the recipe! xx
I am so happy to hear it, Erika! Yay!! 🙂
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)
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!
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”
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
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!!!
iPad glitch! 5 star rating for sure!
Favourite comment of the year!! I hope the marriage proposal is on its way!! Best, Julia
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.
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!
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.
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) 😉
That is so awesome that the recipe still works with non-dairy substitutes! Thanks for sharing, Carley!
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
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. 🙂
This recipe looks amazing, but I don’t like sour cream. Could I substitute milk or whipping cream instead?
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!!
What’s up with the mashed potatoes, I was always taught it was pan fried potatoes. I can’t stand pickles = YUCK!
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!
You are welcome, Conor! Enjoy!
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.
Hahaha I love your story, Priscilla! You were vindicated by your cooking! 🙂 Let me know how you like my recipe.
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.
Great! Let me know how you like it, Laura!
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.
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! 🙂
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. 🙂
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!!
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.
My first time making beef stroganoff! Your recipe was so easy and so amazingly delicious! Will definitely be making it again! Thank you! 🙂
Awesome! Happy to hear you enjoyed it!!
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!`
Great to hear your feedback, Joyce!! Thank you for your kind words. 🙂
Just made it and eating it now. I made it with rump steak and it is gorgeous xxxx
Yes, so happy to hear it! Rump steak is perfect for it, Audrey. Bon Appetit!
Ultimate comfort food. Does not get old. Thank you for the recipe!
You are so welcome, Yulia! We never get tired of Stroganoff around here either!
Never have purchased Brandy in my life. What should I look for when purchasing or what brand would be good to purchase?
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.
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.
That’s so great, Darna!! It makes me so happy when my readers find my recipes helpful and delicious.
Great meal.
Can you freeze the left overs or will the sauce split?
Yes, I would expect for the sauce to split, Charlie. Eat it all up while it’s fresh! 🙂
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!
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!
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 !!!
Sounds wonderful, Lieljan!! Merry Christmas!
Made this 2 weeks ago. Definitely a keeper! We love egg noodles with this; no apologies! Great recipe ????
Love your unapologetic attitude, Kathy!! In retrospect, perhaps I was a bit harsh in regards to noodles! 😉
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 😉
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.
Beef stock not stick
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.
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?
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.
Can this recipe be doubled for 8 people? Thanks
Looks delicious
This looks good, something like the Brazilian Stroganoff my Wife makes.
Thanks Paul, I am so curious what makes your wife’s stroganoff Brazilian? 🙂
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?
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.
Question, Boris the gopnik puts vodka in his stroganoff. Is this recommended or conventially done in Russia?
https://www.youtube.com/watch?v=hDybFLoOcGg
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.
Absolutely the Best Stroganoff recipe!!!!! Thank you Julia!!!!
Yes! Thank you so much for sharing, Ekaterina! 🙂
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!
I am happy to hear you are enjoying it, Tony! I love where they are delicious leftovers in the fridge, especially after work!
How do you thicken it up? To thin
You can cook it longer, which will reduce the liquid and thicken the sauce or use higher fat content sour cream.
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
Pickles are served on the side, Gwyn! Let me know how it goes!!
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!! 🙂
Sounds wonderful, Gwyn!! Thank you for sharing and I definitely don’t mind, I love when my readers adjust my recipes to their taste!
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.
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!
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.
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.
No parsley, add green onion, & I like creole mustard & just a little more. Awesome with strip steak, cut into strips.WOW
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!
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. 🙂
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
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.
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
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!
Awesome news, Irina!! I love my cast iron pan. It’s also amazing for blini, the thick bottom gives such beautiful colour.
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!
Thank you, Mike! Egg noodles are totally comfort food for some!! I hope you enjoyed your dinner!
I’ve tried this recipe 3 times now and I love it each time. Very delicious! Thanks for sharing it 🙂
That makes me so happy!!! Thank you for sharing, Mary!
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
So pleased to hear it, Brenda, although can’t say the same for the fans on both sides. Such a disgrace!
Not sure what whole grain mustard is …please help
You can find it in the mustard aisle in every grocery store, Kim.
http://bfy.tw/66zE
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!)
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!
Thank you for your feedback, I am delighted you enjoyed my Stroganoff.
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.
Sorry for the duplicate. I thought I’d lost the first version.
Not a problem, Shary! Thank you for taking the time to comment twice! 🙂
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.
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!
Want to try this. Could Greek yorgurt substitute for sour cream? And maybe Marsala wine instead of Brandy?
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.
Can the brandy be left out ? I don’t use alcohol?
Yes, Jo, brandy could be left out.
Hello, thanks for the recipe.
There are lot of whole grain mustards, which one do you recommend? Is Dijom Mustard good for this?
Dijon mustard is great, Fai.
Delicious! Never tried it before but sounded too good to pass. Husband said it was “on point” ????
So happy to hear it, Yuliya! 🙂 Beef Stroganoff is such comfort food for us, I am so glad other people feel this way too!
Oh heavens this sounds absolutely amazing! Bookmarked to try later!
Hello. It looks amazing.
Is there something I can use instead of the brandy?
Hi Fai, you can use whiskey or white wine or skip it altogether although it does add to the flavour!
Excuse me while I drool over your page. This looks awesome.
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.
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!
Oh my this Stroganoff looks just incredible, I really want to eat this right now!
Oh hello! This looks SO delicious!
Oh that looks so fabulous, I am going to have to go and buy steak and mushrooms right now!
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 😀
This recipes is perfect with veggie beef too!! Very tasty.
Great to know, thank you for sharing, Isabelle!
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!!
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! 😉
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.
Thank you for visiting, I am happy you loved the recipe and were reminded of your friend.
Can I use orange cognac? Thats what I have, or is that too off? Thanks
I am afraid it won’t work here, you can just skip it altogether. 🙂
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
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.
My mom is russian. Can’t wait to try it out.
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!
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!
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.
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.
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!
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.
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.
Thank you for the tips!
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
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!!
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 🙂
So happy to hear that, Alex! I imagine ribeye steaks would be absolutely mouthwatering in Stroganoff! 🙂
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!
Sounds delicious, Lacey! I love tarragon and grainy mustard. 🙂
Right? No noodles! I like your recipe! Such a great comfort food for the Russian soul 🙂
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
Oh I am dying to know how he liked it, Kerri-Ann! X
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.
Thank you for a great feedback, Sofia! I am extremely pleased you both enjoyed it!
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.
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 !!
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. 🙂
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 😉
Oh and an extra 1/8 c beef stock and spoonful of applesauce is a great replacement for the brandy if needed.
Thank you, Bonita. I use prepared Dijon mustard for this recipe.
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!
Looking forward to hearing from you, Terri. I absolutely adore beef stroganoff with mashed potatoes. Don’t forget dill pickles. 😉
I made this tonight 6/16/15 and it was the best stroganoff ever! Love it!
This recipe looks great and I am going to try it. If i don’t like brandy can i use red wine instead?
Can regular mustard be used?
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.
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
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.
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! 🙂
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
Can use dry bay leaf instead?
Absolutely, Aya!
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.
Hahahaha…I love that you used gin instead. I usually use whatever I have on hand as well. Thank you for sharing!
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.
So pleased to hear you loved the recipe, Annella! Thank you for sharing. 🙂
is it okay to use whole grain garlic mustard?
Yes, no problem, Kelsey. I do once in a while. 🙂
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!
Thank you, Richard! Love your menu and I hope your party is a huge success. 🙂
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
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.
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.
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. 🙂
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.
What a great feedback, Stephanie, thank you for sharing that!
thanks for sharing this recipe. Simple enough instructions for an amateur cook like me, not too many ingredients, but tastes great!
So great to hear that even an amateur cook approves it, Ria! 🙂
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.
Hi Rachel, you can definitely skip mustard if you don’t like it but I wouldn’t substitute it with anything else. Good luck! 🙂
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!
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.
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! 🙂
I usually go for something that is good value for the money like sirloin.
This was absolutely so easy and so delicious. I never write reviews, but just had to for this. Thank you!
Thank you so much! I am thrilled you found it easy and delicious. 🙂
I can’t wait to try this!! unfortunately my husband does not like mushrooms.. Will it still be as tasty without them?
Absolutely, Michelle! I always adjust the ingredient list according to our taste…no point using something if you don’t like it. 🙂
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.
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!
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. 🙂
Hahaha…my kids didn’t eat mashed potatoes for years so I can sympathise! Thank you for stopping by and your comment, Andrea.
Hey i want to make ur recipe but cant put brandy… Can u tell me what to use instead??
Brandy deepens the flavour but if you’d rather not use alcohol it’s alright to skip it.
I add 1/8 c extra of beef stock and 1/8 c applesauce, it really helps if you don’t use brandy
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.
Hahaha…very true about dill but this recipe is much better with flat-leaf parsley, another widely-used herb in Russia. 🙂
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!
Great news, Vicky! 🙂
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?
I do the same when I buy cheaper cuts and it’s still delicious! Come over soon!! 🙂
My mom used to make a version of it but use chicken and it was delish! Brings back many comforting memories.
Yum,I’ve never tried it with chicken but I am sure it’s equally delicious!
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.
I serve it with rice once in a while as well but usually only when we are out of potatoes! 🙂
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!!
So happy you loved it, Debbie.:-)I didn’t even know people add cream of mushroom soup to Stroganoff. No way!
I have never tried making beef stroganoff, but now I need too!
I hope you give it a go, Tieghan, such a comfort food item for me! 🙂
I love all the crimini mushrooms you added, my favorite!
Me too although I haven’t found mushrooms I haven’t loved yet. 🙂
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 🙂
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! 🙂
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.
Thank you for such a compliment, Charles! Enjoy!!
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
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.
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. 🙂
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
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?
You can skip brandy altogether, Abdullah. Beef shouldn’t be tough if you buy a good quality steak as the recipe suggests. Good luck!
I used thin New York steak and it was not tender at all. Husband not happy.
I think sirloin or rump steak might work better in the future, Vicky!
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.
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!
Did you cut it against the grain. That could make a big difference.
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…..
Sorry, I meant to write baking soda, not baking powder.
Ideally you should use fillet but nothing less than a good sirloin.
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.
That’s a great tip, Brenda, thank you for sharing!! Glad you are loving Stroganoff! 🙂
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
Thank you for a lovely feedback, Sharon. 🙂
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…..
Do you keep the high heat when you add the brandy and the beef stock???
Yes I do, Shelly.
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.
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
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….
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!
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.
Oh wow that is so lovely to hear, Kerri! Thank you for sharing with me!
Oops ,I pad glitch was meant give it ⭐️⭐️⭐️⭐️⭐️