This traditional Beef Stroganoff recipe features beef cubes slowly cooked in a rich gravy spiked with red wine and brandy, and given a healthy dose of sour cream. Served over buttered noodles it’s the ultimate comfort food dish.
Growing up beef stroganoff was always one of my favorite meals. Granted it was Hamburger Helper and it probably took a total of 20 minutes to cook up. I had very undiscriminating tastes at that age.
I’m cooking up a more “adult” version of stroganoff today. It is slow cooked and spiked with brandy and wine. It develops itself into a rich dish with a creamy mushroom sauce that is just… so… good!
But if you don’t have red wine or brandy on hand, you can definitely swap it out… Use all red wine (no brandy). Or use sherry in place of the red wine and brandy.
If you prefer not to cook with alcohol, you can leave it out entirely. In its place, you could add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
I like to serve it the authentic beef stroganoff way, over buttered egg noodles, with an extra helping of sour cream and a sprinkling of chives.
Reader
Love
Absolutely melt in your mouth, haven’t had stroganoff so good in years. The wine & slow simmer provide the beef melting effect, and sour crème at the end in the gravy is perfect.
–
Table of Contents
Ingredients needed
- Chuck Roast – Chuck roast becomes fall-apart tender when it’s slow cooked, liked this stroganoff. You can also use sirloin steak, beef tenderloin, or beef stew meat.
- All Purpose Flour – This helps to brown the meat and thicken the sauce.
- Garlic Powder + Nutmeg
- Olive Oil + Butter
- Onion
- Brandy
- Red Wine – Use a dry red wine like zinfandel, syrah or pinot noir.
- Beef Broth – I like to use low-sodium beef broth or bone broth so that I can control the salt in the finished recipe.
- Cremini Mushrooms – These are baby portobello mushrooms. You can also use white mushrooms, chanterelle mushrooms, or any other mushrooms you love.
- Sour Cream – You can also use Greek yogurt.
- Chives – To garnish. This is optional. You can also use chopped parsley.
- Salt + Pepper
How to make it
Once coated in flour and spices, the meat is browned, adding even further to that great rich flavor. Tip: Don’t crowd your pan during this step. Doing so causes your meat to steam rather that brown. We’re looking for that browned bit goodness here.
After browning the meat, it’s tossed together with some sauteed onions, doused with brandy and wine (this makes me smile) and given a beef broth bath.
Let it simmer away for an hour an half until the meat is just about tender. At this point, we’ll add some sauteed mushrooms to the mix and let them join the party for 30 minutes, just to get those flavors really meshing together.
Taste for seasoning and add additional salt, pepper, nutmeg and you’re ready to serve.
Recipe variations
- Mustard: Stir in a bit of yellow or dijon mustard to your finished dish.
- Alcohol Free: You can leave out the brandy and wine in this dish. Simply add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
- Ground Beef or Ground Turkey: You can swap out the chuck roast for some ground beef or ground turkey. You won’t need to simmer for the extended time. Simply combined the browned meat with the creamy mushroom sauce and enjoy!
- Instant Pot: Try my Easy Instant Pot Beef Stroganoff for a quicker version of this dish.
How to make ahead & store
It’s best to store the noodles separately from the stroganoff, since the noodles can become mushy when reheated. Store the leftover stroganoff in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to three months. Let it thaw overnight in the fridge before reheating. Reheat over moderate heat on the stove, or in the microwave.
FAQs
For this Traditional Beef Stroganoff recipe I’m using a chuck roast. This cut of beef, when cooked low and slow, ends up being super tender and flavorful. You can also use sirloin steak, beef tenderloin, or beef stew meat.
A low, slow cook time makes this beef stroganoff extra tender. I simmer this stroganoff for 1 1/2 hours on low heat.
Beef Stroganoff is a popular dish that originated in Russia in the 19th century. It was named after Count Alexander Grigorievich Stroganoff, who lived in Odessa. It’s said that it was created for him by a French chef.
Wine pairings
- To balance the rich flavors of the dish, try a rich, fruity wine such as a Grenache or a Shiraz.
- Dry Rosé is another great match. The acidity balances out the richness of the dish.
What to serve with it
I serve this Traditional Beef Stroganoff with buttered egg noodles. You could also serve it with rice pilaf, mashed potatoes or crispy smashed potatoes.
For other options, try pairing this rich beef stroganoff with a light, crispy side dish that has a bit of acidity to it. Here are some great options:
- MORE → 20+ great sides for Beef Stroganoff
Here’s a sample Beef Stroganoff dinner party menu:
- Roasted Broccoli
- Buttered Egg Noodles
- Beef Stroganoff
More comfort food recipes
More chuck roast recipes
- More → 25+ Chuck Roast Recipes
Did you try this beef stroganoff recipe with wine?
If you loved this red wine beef stroganoff, I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.
Want an even quicker way to make stroganoff? Be sure to try my Easy Instant Pot Beef Stroganoff too!
Full Recipe
Traditional Beef Stroganoff
Ingredients
- 2 pounds chuck roast (cubed)
- 1/3 cup flour (plus 3 Tablespoons)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion (sliced)
- 1/4 cup brandy
- 1/4 cup red wine
- 3 cups low-sodium beef broth
- 1 Tablespoon butter
- 8 ounces cremini mushrooms (sliced)
- 3/4 cup sour cream
- 1 pound cooked (buttered and seasoned egg noodles)
- 3 Tablespoons chopped fresh chives
- Salt and pepper
Instructions
- In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
- In a Dutch oven, heat the oil over medium-high heat. Working in batches (don’t crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.
- Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
- Stir in the sour cream and season to taste with salt and pepper.
- Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
Notes
Nutrition
This recipe was originally published in 2015. It was updated in 2023 to revise the photographs and content. The traditional beef stroganoff recipe remains the same.
Leave a Reply