Hearty Beef Stroganoff: A Classic Eastern European Comfort Dish

Classic Russian Beef Stroganoff: A Comforting Eastern European Delight

There’s nothing quite as comforting as a well-prepared stroganoff on a chilly evening. This rich, creamy dish has stood the test of time, originating in 19th century Russia before becoming a beloved staple worldwide. My version stays true to tradition while incorporating small touches that enhance the deep, savory flavors that make this dish so irresistible.

Why You’ll Love This Stroganoff Recipe

This isn’t just any stroganoff recipe. Here’s what makes it special:

• Tender meat: Chuck roast slowly cooked until it melts in your mouth
• Rich flavor profile: Layered with savory mushrooms, beef broth, and white wine
• Perfectly balanced: The tangy sour cream cuts through the richness
• Comforting texture: Velvety sauce coats each bite beautifully
• Family favorite: Even picky eaters love this classic dish

Ingredients for the Best Beef Stroganoff

• 2 pounds beef chuck roast, trimmed and cut into ½-inch by 2-inch strips
• 1 tablespoon vegetable oil
• 2 tablespoons butter, divided
• 1 medium onion, finely diced
• 1 pound fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups beef broth
• ¼ cup dry white wine (or additional broth)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup sour cream, at room temperature
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 12 ounces egg noodles, cooked according to package directions

How to Make Perfect Beef Stroganoff

1. Prepare the beef by removing any fat and gristle from the chuck roast. Cut into strips approximately ½-inch thick by 2-inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
2. Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil. Working in batches to avoid crowding, brown the beef strips on all sides, about 1-2 minutes per batch. Transfer browned meat to a plate.
3. In the same pan, reduce heat to medium and add 1 tablespoon butter. Add onions and sauté until translucent, about 3-4 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Add garlic and sauté for 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
5. Slowly pour in beef broth while stirring continuously to prevent lumps. Add white wine, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
6. Return the beef to the pan along with any accumulated juices. Reduce heat to low, cover, and simmer gently for 1 hour or until beef is very tender.
7. About 15 minutes before serving, cook the egg noodles according to package instructions.
8. When the beef is tender, remove the pan from heat and let it cool slightly for 2-3 minutes. Gradually stir in room temperature sour cream until well incorporated. (Using room temperature sour cream prevents curdling.)
9. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tablespoon butter for extra richness and glossiness.
10. Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.

Chef’s Tips for Perfect Stroganoff

• Don’t rush the beef: Low and slow cooking is key to tender meat
• Room temperature sour cream: This prevents it from separating when added to the hot sauce
• Mushroom selection: Cremini (baby portobello) mushrooms offer more flavor than white button mushrooms
• Fond is flavor: Don’t wash the pan after browning the meat—those browned bits add incredible depth
• Make ahead: The flavor actually improves if made a day ahead and gently reheated

Common Questions About Beef Stroganoff

Can I make beef stroganoff in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables as directed, then transfer everything except the sour cream to a slow cooker. Cook on low for 6-8 hours until the meat is tender. Stir in the sour cream just before serving.

What can I substitute for sour cream?

Greek yogurt makes a good substitute, though the flavor will be slightly tangier. For a richer option, try crème fraîche.

What cuts of beef work best for stroganoff?

Chuck roast is ideal for slow cooking methods, but you can also use sirloin, ribeye, or tenderloin for a quicker-cooking (though more expensive) version.

What can I serve with beef stroganoff besides egg noodles?

Mashed potatoes, rice, or even cauliflower mash all make excellent alternatives to the traditional egg noodles.

Nutrition Information

From its humble Russian origins to dinner tables around the world, stroganoff has earned its place among the most beloved comfort foods. This version honors tradition while ensuring the best possible flavor in every bite. Whether you’re cooking for a special occasion or just a cozy family dinner, this recipe is sure to become a treasured favorite in your culinary collection.

Inspired by All Recipes: Beef Stroganoff III